THE  UNIVERSITY 
OF  ILLINOIS 
LIBRARY 


G02> 

Cl5a 


Return  this  book  on  or  before  the 
Latest  Date  stamped  below. 


University  of  Illinois  Library 


Ms  -3  fee 

JUL  1 5 1982 
jun  16  m 


Digitized  by  the  Internet  Archive 
in  2017  with  funding  from 

University  of  Illinois  Urbana-Champaign  Alternates 


https://archive.org/details/americanpracticaOOcamp 


AMERICAN 


PRACTICAL  CYCLOPAEDIA 

OR 

HOME  BOOK  OF  USEFUL  KNOWLEDGE. 

A 

COMPLETE  FAMILY  GUIDE  TO  SUCCESS  IN  LIFE, 

CONTRIBUTING  TO 

HEALTH,  WEALTH,  WISDOM  AND  HAPPINESS 

CONTAINING  THE  EXPERIENCE  OF  THOSE  AMONG 

THE  WISEST,  BEST  AND  MOST  SUCCESSFUL  MEN  AND  WOMEN 

OF  EVERY  PROFESSION  AND  PURSUIT. 

ON  SUBJECTS  ADAPTED  TO  THE  WANTS  AND  NECESSITIES  OF  ALL 
PERSONS,  OLD  AND  YOUNG,  MALE  AND  FEMALE. 


COLLECTED  AND  ARRANGED  BY 

A.  J.  CAMPBELL. 


SOLD  TO  SUBSCRIBERS  ONLY. 


CLEVELAND,  OHIO: 

PUBLISHED  EY  Al.  J.  CAMPBELL. 
1872. 


Entered  according  to  Act  of  Congress,  in  the  year  1866,  by 
A.  J.  CAMPBELL, 

In  the  Clerk’s  Office  of  the  District  Court  of  the  United  States  for  the  Northern 

District  of  Ohio. 


£ fYUi  3 3 /71  £- 


CONTENTS 


v7 


Page 

The  Family 7 

Home 11 

Kindness 16 

To  Husbands r 23 

Value  of  a Female  Adviser 27 

The  Worth  of  a True  Wife 28 

To  Wives 32 

The  Father 35 

The  Mother. 36 

To  Mothers 40 

Management  of  Children 45 

Family  Worship 54 

Eight  to  Sixteen... 55 

Rules  for  Home  Education 56 

Duties  of  Parents  to  Schools 57 

Children 59 

To  Boys 65 

A Hint  to  Youth 70 

To  Young  Ladies 72 

The  Bible 73 

Christ  the  Model  Man 75 

To  Parents  and  Teachers — Why  Teachers  Fail 77 

Education 79 

Knowledge 81 

Wisdom 82 

Science  and  Philosophy 82 

\ The  Benefit  of  Singing. 83 

Music  at  Home 84 

Reading — What  to  Read  and  How  to  Read 85 

Newspapers  and  their  Value 88 

Novel  Reading 90 

Wit..  95 

Argument 96 

Self-Reliance 97 

Character. 100 

Cheerfulness 105 

Economy 109 

Actions 116 

Industry. 118 

Habit 122 

Observation 3 28 

Opportunity 130 


1 042922 


IV 


CONTENTS. 


Purpose i3p 

Will 140 

Patience 143 

Manners 149 

Principle  and  Right 152 

Promptitude 153 

Courage 154 

Contentment 159 

Labor 162 

The  True  Gentleman 167 

Success 170 

Honor. 175 

Honesty..' 176 

Punctuality 179 

Fortitude 183 

Independence I 184 

Prudence ' 184 

Saving 186 

Energy 191 

Action 195 

Employment 196 

Occupation j 198 

Integrity 201 

Calmness 202 

Caution 204 

Bright  Side 205 

Hope. * 209 

Spirits 210 

Example 210 

Application . 211 

Early  Rising.  * 212 

Never  Too  Old  to  Learn .> 213 

Beginnings 214 

Early  Obscurity  and  Future  Eminence 217 

Little  Things 224 

Maxims,  Precepts  and  Rules. 229 

Business 236 

Buildings  and  Building  Materials 243 

Wells,  Cisterns,  Filters  and  Ice  Houses 274 

Paints  and  Painting 285 

Whitewashes,  <fcc 293 

Bleaching  and  Staining  Wood 297 

Varnishes,  Lacquers,  Bronzes,  (fee 299 

Protecting  and  Preserving  Wood  and  Iron 305 

Loather,  Hides,  Tanning  and  Dressing 308 

Cements  and  Glues 318 

Miscellaneous. 323 

Silvering,  Galvanizing,  Gilding,  &c 335 

Testing  Gold,  Silver  and  Diamonds 337 

Detecting  Counterfeit  and  Spurious  Bank  Notes 339 

On  Farming 345 

Plowing,  Draining,  Fertilizing  and  Fencing....  355 


CONTENTS. 


V 


Farming  Tools  and  Implements,  Wagons,  Harness,  &c * 3(»4 

Grasses,  Pastures,  Meadows,  Hay,  &c 368 

Cereals  and  Seeds * 373 

Cultivating  Vegetables 382 

The  Vegetable  Garden.  * 391 

The  Flower  Garden  and  House  Plants 398 

Lawn  and  Trees - 411 

The  Culture  of  Orchard  Fruits 422 

Small  Fruits  of  Garden  and  Vineyard 436 

Care  and  Management  of  the  Horse 450 

Diseases  of  the  Horse  and  Remedies 459 

Care  and  Management  of  Cattle 465 

Diseases  of  Cattle  and  Remedies * 478 

Management  of  Sheep f... 482 

Diseases  of  Sheep  and  Remedies 487 

Raising  and  Fattening  Hogs 488 

Diseases  of  Hogs  and  Remedies 493 

Management  of  Poultry 495 

Management  of  Bees 506 

How  to  make  a Domestic  Fish. Pond 509 

Valuable  Tables,  &c 511 

A Chapter  on  Pests  and  their  Remedies 518 

On  Fires  and  Lights 544 

Selecting  and  Cooking  Meat,  Fish,  Fowl,  &c 554 

Cooking  Vegetables 574 

Making  Soups,  Broths  and  Gruels 589 

Preparing  and  Cooking  Fruit 596 

Making  Bread  and  Cake 598 

Pies,  Puddings,  Sauces,  &c 637 

Custards,  Creams  and  Sweets 667 

Preserves,  Jellies  and  Jams 679 

Preservation  of  Meats 687 

Making  and  Preserving  Sausage,  Head  Cheese,  <fcc  698 

Preservation  of  Fish 702 

Preserving  Eggs 703 

Preserving  Vegetables  and  Roots 705 

Preservation  of  Fruits 714 

Making  Vinegar 733 

Making  Tickles 737 

Catsups 744 

Milk,  Butter  and  Cheese 746 

Beverages 668 

Domestic  Dyes 808 

Clothing,  Furs,  Boots  and  Shoes 816 

Washing,  Scouring  and  Renovating  Clothing 828 

Starching  and  Ironing 841 

Soaps,  Washing  Fluids,  Powders,  &c 842 

Household  Cleaning 848 

House  Furnishing  and  Household  Furniture 861 

Housekeeping 867 

Miscellaneous  for  Housekeepers 871 

Household  Ornaments  and  Amusements 874 


vi 


CONTENTS, 


Care  of  Gold  Fish  and  Canaries, 

Music  Hints 

How  to  make  all  kinds  of  Ink. 

Paper,  Parchment,  Tracing,  Transferring,  <fcc 
Picture  Painting  and  Taking  Plaster  Casts... 

The  Weather  and  its  Signs 

The  Toilet — Cosmetics,  &c 

Care  of  the  Face  and  Hands 

Care  of  the  Feet...  

Management  of  the  Hair i 

Care  of  the  Eyes 

Preservation  of  the  Teeth 

The  Ear  and  Voice 

Health v 

Sickness 

Clothing 

Cleanliness 

Disinfectants 

The  Body  and  Mind 

Exercise 

Eating. 

Sleep 

Diseases  and  Domestic  Remedies 

Accidents  and  Emergencies 

General  Index 


Page. 
. 877 
. 878 
. 881 

. 886 
. 890 


896 

903 

908 

914 

918 

923f 

925 

928 

929 
938 
940 
945 
948 
950 
952 
956 
964 
967 

1003 

1025 


PRACTICAL  CYCLOPEDIA. 


THE  FAMILY. 

Tbs  oldest  institution  in  the  world  is  the  family.  It  is  the  parent 
of  all  other  human  associations.  States,  empires,  are  its  offspring, 
deriving  their  material  and  their  character  from  it.  We  look  in  vain 
for  a parallel  institution.  It  creates  its  own  subjects,  and  trains  them 
not  only  to  be  good  members  of  the  domestic  organization,  but  good 
citizens  of  the  State,  and  what  is  of  striking  note,  the  same  process 
of  training  which  produces  the  obedient  child,  also  produces  the  ex- 
emplary citizen.  The  dispositions  and  principles  which  are  found  to 
be  necessary  for  family  happiness  and  prosperity,  are  precisely  those 
which,  carried  out  into  habitual  life  in  societies,  states,  churches,  &c., 
are  the  guaranties  of  prosperity  and  happiness  there.  The  very  same 
lesson  of  the  mother  to  the  child  on  her  knees,  which  teaches  him  to 
be  kind,  patient,  forbearing,  forgiving  towards  his  brothers  and  sisters, 
and  respectful  and  obedient  to  his  parents,  is  the  lesson  which  pre- 
pares him  to  act  well  his  part  on  the  wide  stage  of  the  world. 

Happy  is  that  State  whose  families  enjoy  the  teachings  of  truth  and 
the  living  exemplifications  of  virtue.  Nothing  can  compensate  for  the 
lack  of  a holy  family  influence,  and  no  vital  damage  can  befal  a na- 
tion whose  families  are  daily  instilling  the  principles  of  a sound  mo- 
rality and  a pure  religion.  There  may  be  dark  days  in  its  calender. 
Disease  may  sweep  its  territory,  and  evils  of  various  kinds  may  come  ; 
but  the  substantial  prosperity  and  happiness  of  such  a people  follows, 
as  effect  follows  cause,  by  the  eternal  law  of  the  universe. 

The  family  circle  is  Gods  blessed  ordinance,  and  is  the  sweetest, 
the  happiest,  and  the  most  hallowed  spot  on  earth.  It  is  the  nursery 


8 


PRACTICAL  CYCLOPAEDIA. 

of  affection,  of  friendship,  and  of  virtue ; the  place  where  those  ties 
of  natural  dependence  and  help  are  first  formed,  which,  in  their  ex- 
panded state,  unite  human  society;  and  according  to  the  manner  in 
which  the  rights  of  the  family  circle  are  enjoyed,  its  duties  discharg- 
ed, and  its  true  benefits  realized,  are  the  moral  character,  the  stability 
and  the  grandeur  of  the  country. 

The  domestic  relations  precede,  and,  in  our  present  existence,  are 
worth  more  than  all  other  social  ties.  They  give  the  first  throb  to 
the  heart,  and  unseal  the  deep  fountains  of  its  love.  Home  is  the 
chief  school  of  human  virtue.  Its  responsibilities,  joys,  sorrows,  smiles, 
tears,  hopes,  and  solicitudes  form  the  chief  interest  of  human  life. 

There  is  nothing  in  the  world  which  is  so  venerable  as  the  charac- 
ter of  parents  ; nothing  so  intimate  and  endearing  as  the  relation  of 
husband  and  wife ; nothing  so  tender  as  that  of  children ; nothing  so 
lovely  as  those  of  brothers  and  sisters.  The  little  circle  is  made  one 
by  a singular  union  of  the  affections.  The  only  fountain  in  the  wil- 
derness of  life  where  man  drinks  of  water  totally  unmixed  with  bit- 
terness, is  that  which  gushes  for  him  in  the  calm  and  steady  recess  of 
domestic  life. 

The  great  want  in  families  is  justice,  reciprocity  and  forbearance. 
Family  intimacy  should  never  make  brother  and  sister  forget  to  be  po- 
lite and  sympathizing  to  each  other.  Those  who  contract  thoughtless 
and  rude  habits  towards  the  members  of  their  own  family  will  be  rude 
and  thoughtless  to  the  whole  world.  But  let  the  family  be  true,  ten- 
der, and  affectionate,  and  the  manners  of  all  uniformly  gentle  and  con- 
siderate, and  th.e  members  of -the  family  thus  trained  will  carry  into 
the  world  and  society  the  habits  of  their  childhood.  They  will  re- 
quire in  their  associates  similar  qualities ; they  will  not  be  satisfied 
without  mutual  esteem,  and  the  cultivation  of  the  best  affections,  and 
their  own  character  will  be  sustained  by  that  faith  in  goodness  which 
belongs  to  a mind  exercised  in  pure  and  high  thoughts. 

Habitual  politeness  is  truly  a valuable  element  of  family  intercourse. 
A coarse,  rude  speech  is  less  excusable  addressed  to  a father,  mother, 
brother,  or  sister,  than  if  used  to  a stranger,  or'  a simple  acquaint- 
ance. Some  parents  think  it  beneath  their  dignity  to  prefix  a request 
with  “ if  you  please,”  or  “ have  the  kindness,”  and  then  wonder  why 
their  children  can  not  be  mannerly  and  polite  like  others.  Let  such 
parents  remember  that  precept  is  of  little  use  without  example.  We 
have  known  the  sons  of  a poor  widow,  who,  on  no  account  would  have 
permitted  themselves  to  sit  down  to  table  with  their  mother,  without 
first  arranging  their  toilet  in  the  best  manner  their  circumstances 


THE  FAMILY. 


9 


would  permit,  and  never  suffer  her,  no  matter  what  the  temptations, 
to  attend  church  or  weekly  prayer  meeting  alone.  This  consideration 
extended  to  the  minutest  acts  of  their  daily  life,  and  was  a most  charm- 
ing thing  to  see.  The  mother,  it  is  hardly  necessary  to  say,  had  care- 
fully practiced  towards  her  children  that  respect  for  their  feelings  and 
thoughtfulness  for  their  comfort,  which  she  afterwards  received  from 
them. 

In  the  home  circle  nothing  is  more  productive  of  mischief  than 
small  mysteries,  the  concealment  of  little  things,  and  the  furtive  ac- 
complishment of  what  might  better  be  done  openly.  Dr.  Johnson,  in 
his  forcible  language,  once  said,  “Nothing  ends  more  fatally  than  mys- 
teriousness in  trifles  ; indeed  it  commonly  ends  in  guilt,  for  those  who 
begin  by  concealment  of  innocent  things,  will  soon  have  something  to 
hide  which  they  dare  not  bring  to  light.” 

The  faculty  for  concealment — or  as  the  phrenologists  term  it,  “ se- 
cretiveness ” — is  a dangerous  gift.  Openness  and  candor  are  delight- 
ful in  a household,  giving  all  the  members  a pleasant  participation  in 
each  other’s  happiness.  When  we  discover  that  a friend  has  deceived 
or  only  half  trusted  us,  we  regard  him  ever  after  with  suspicion,  and 
it  requires  a very  long  time  for  him  to  recover  the  ground  he  has  lost 
in  our  confidence  and  esteem.  Especially  is  this  true  in  the  family; 
for  when  we  perceive  that  those  abroad  know  more  of  the  motives  of 
a member  of  the  same  house  than  we  do,  it  seems  as  if  wrong  were 
done  which  can  not  be  forgotten.  Husbands  and  wives  insure  do- 
mestic discomfort  by  having  outdoor  confidents.  Coolness  and  even 
separations  have  had  their  rise  in  some  trifling  matters  of  this  sort, 
when  the  parties  might,  by  a wiser  course,  have  remained  affectionate 
and  inseparable.  Children  who  prefer  other  friends  over  their  pa- 
rents are  almost  sure  to  be  led  into  error  and  unhappiness.  While 
under  the  home  roof,  the  heart  should  be  kept  there ; the  prelimina- 
ries to  a future  home  causing  the  only  exception.  And  even  in  such 
a case,  he  or  she  is  usually  best  married  whose  parents  were  earliest 
apprised  of  the  engagement. 

Even  as  the  sunbeam  is  composed  of  millions  of  minute  rays  the 
home  life  must  be  constituted  of  little  tendernesses,  kindly  looks, 
sweet  laughter,  gentle  words,  loving  counsels  ; it  must  not  be  like  the 
torch-blaze  of  natural  excitement  which  .is  easily  quenched,  but  like 
the  serene,  chastened  light  which  burns  as  safely  in  the  dry  east  wind 
as  in  the  stillest  atmosphere.  Let  each  bear  the  other’s  burden  the 
while — let  each  cultivate  the  mutual  confidence  which  is  a gift  capa- 
ble of  increase  and  improvement — and  soon  it  will  be  found  that  kind- 


10 


PRACTICAL  CYCLOPEDIA. 


liness  will  spring  up  on  every  side,  displacing  constitutional  unsuita- 
bility, want  of  mutual  knowledge,  even  as  we  have  seen  sweet  violets 
and  primroses  dispelling  the  gloom  of  the  gray  sea- rocks. 

There  is  nothing  on  earth  so  beautiful  as  the  household  on  which 
Christian  love  forever  smiles,  and  where  religion  walks  a counselor 
and  a friend.  No  cloud  can  darken  it,  for  its  twin-stars  are  centered 
in  the  soul.  No  storms  can  make  it  tremble,  for  it  has  a heavenly 
support  and  a heavenly  anchor. 

The  sweetest  type  of  heaven  is  home — nay,  heaven  itself  is  the 
home  for  whose  acquisition  we  are  to  strive  the  most  strongly.  Home, 
in  one  form  and  another,  is  the  great  object  of  life.  It  stands  at  the 
end  of  every  day’s  labor,  and  beckons  us  to  its  bosom ; and  life  would 
be  cheerless  and  meaningless  did  we  not  discern  across  the  river  that 
divides  it  from  the  life  beyond,  glimpses  of  the  pleasant  mansions  pre- 
pared for  us. 

Eules  to  promote  harmony  in  the  family  : 

1.  We  may  be  sure  that  our  will  is  likely  to  be  crossed  during  the 
day,  so  prepare  for  it. 

2.  Everybody  in  the  house  has  an  evil  nature  as  well  as  ourselves, 
and,  therefore,  we  are  not  to  expect  too  much. 

3.  To  learn  the  different  temper  of  each  individual. 

4.  To  look  upon  each  member  of  the  family  as  one  for  whose  soul 
we  are  bound  to  watch,  as  those  that  must  give  account. 

5.  When  any  good  happens  to  any  one,  to  rejoice  at  it. 

6.  When  inclined  to  give  an  angry  answer,  to  lift  up  the  heart  in 
prayer. 

7.  If,  from  sickness,  pain,  or  infirmity,  we  feel  irritable,  to  keep  a 
very  strict  watch  over  ourselves. 

8.  To  observe  when  others  are  suffering,  and  drop  a word  of  kind- 
ness or  sympathy  suited  to  them. 

9.  To  watch  for  little  opportunities  of  pleasing,  and  to  put  little  an- 
noyances out  of  the  way. 

10.  To  take  a cheerful  view  of  everything,  and  to  encourage  hope. 

11.  To  speak  kindly  to  the  servants,  and  praise  them  for  little 
things  when  you  can. 

12.  In  all  little  pleasures  which  may  occur,  to  put  self  last. 

13.  To  try  for  the  “ soft  answer  that  turneth  away  wrath.” 

14.  When  we  have  been  pained  by  an  unkind  word  or  deed  to  ask 
ourselves,  “ Have  I not  done  the  same,  and  been  forgiven  ? ” 

15.  In  conversation,  not  to  exalt  ourselves,  but  to  bring  others 
forward. 


HOME. 


11 


16.  To  be  very  gentle  with  the  younger  ones,  and  treat  them  with 
respect. 

17.  Never  to  judge  one  another,  but  attribute  a good  motive  when 
you  can. 


HOME. 

One  of  the  brightest  pages  in  the  annals  of  our  race,  is  that  which 
is  connected  with  the  love  of  home.  Home  is  the  sacred  spot,  where 
the  heart  has  garnered  up  its  choicest  earthly  treasures;  where  the 
character  is  chiefly  formed ; where  the  natural  affections  are  cherished 
and  fostered ; where  the  mind  begins  to  expand ; where  those  habits 
are  formed  that  assure  to  industry  its  appropriate  rewards.  May  we 
cherish  them  in  ourselves  and  foster  them  in  our  children.  In  the 
formation  of  a proper  virtuous  character,  the  influence  of  home  is 
most  important,  as  well  as  in  the  production  of  the  highest  happiness. 
At  home,  the  natural  affections  receive  their  culture;  at  home,  the 
young  heart  finds  something  to  love,  and  something  to  reciprocate  that 
love.  The  expressions  of  kindness  and  affection,  made  by  a father,  a 
mother,  a brother,  or  a sister,  call  into  active  service  similar  feelings 
in  him  to  whom  they  are  addressed ; while  the  intensity  of  such  feel- 
ings is  not  dissipated  by  the  number  or  multiplicity  of  its  objects; 
nor  chilled  by  the  indifference,  the  neglect  of  a strangers  actions,  or  a 
stranger’s  inattentions.  At  home,  the  filial  and  fraternal  feelings  find 
an  atmosphere  congenial  to  their  growth ; and  in  our  riper  years,  with 
what  delight  we  review  the  scenes  of  our  childhood.  How  the  recol- 
lections of  them  strengthen  the  feelings  nurtured  in  our  youth.  The 
hill,  the  garden,  the  tree,  the  rill,  and  the  rich  green  grass  of  the 
meadows,  all  increase  the  ties  of  attachment  to  the  friends  that  form 
the  centre  of  attraction  to  our  little  world  of  home. 

How  many  hallowed  associations  come  thronging  upon  the  mind,  as 
we  look  back  to  our  childhood's  home ! The  very  word  stirs  the  deep 
fountains  of  feeling  within  the  breast,  and  warms  even  the  chilled 
heart  of  old  age  with  a glow  of  unwonted  emotion.  At  the  touch  of 
memory’s  wand,  forms  long  since  mingled  with  the  dust — “ bright 
dreams  buried  in  the  far  dark  past,”  and  scenes  that  have  vanished 
like  “ fancy’s  fairy  frostwork,”  start  up  in  all  the  freshness  of  life  and 
reality,  until  we  forget  the  present,  and  are  alive  only  to  the  recollec- 
tion of  the  past.  We  see  once  more  the  beloved  and  revered  father. 


12 


PRACTICAL  CYCLOPAEDIA. 


whose  counsels  and  example  taught  us  that  wisdom’s  ways  are  ways 
of  pleasantness,  and  who  was  to  us  the  prototype  of  all  earthly  noble- 
ness and  excellence.  Again,  we  hear  the  voice  of  the  tender  mother 
whose  unwearied  love  made  the  sunshine  of  our  childhood,  or  share 
her  caresses  with  the  brothers  and  sisters  whose  joys  and  sorrows  were 
identified  with  our  own.  For  a few  brief  moments,  we  throw  off  the 
cankering  fetters  of  care,  and  rejoice  in  the  warmth  and  brightness 
of  our  early  youth,  ere  yet  the  heart  had  learned  the  sad  lesson  of 
doubt,  or  treachery,  or  decay.  But  in  thus  looking  back,  does  no 
painful  remembance  throw  its  dark  shadow  over  the  brilliant  hues  of 
memory  s picture  ? Does  no  whisper  of  accusing  conscience,  remind- 
ing us  of  neglect  or  unkindness  toward  any  member  of  the  now  broken 
domestic  circle,  disturb  the  soul  as  it  gazes  on  the  record  of  the  past  ? 
Alas — how  bitter  is  the  thought,  that  we  might  have  done  far  more  to 
contribute  to  the.  happiness  and  improvement  of  those  so  dear,  if  the 
spirit  of  Christ  had  dwelt  uniformly  in  us  ! That  in  a thousand  in- 
stances, our  waywardness  or  thoughtlessness  gave  an  additional  pang 
to  the  warm  hearts  that  beat  only  for  us,  and  which  are  now  cold  and 
still  in  death ! But  repentance,  however  deep,  is  unavailing — no  sor- 
row or  remorse,  can  give  us  back  the  golden  hours  of  childhood,  or 
restore  to  our  embraces  the  loved  and  lost. 

But  though  the  past  can  never  be  recalled,  it  is  still  in  our  power 
so  to  improve  the  present,  that  we  can  look  back  upon  it,  in  the  even- 
ing of  life,  with  gratitude  and  pleasure.  Those  who  are  still  sheltered 
under  the  wing  of  parental  love,  and  those  who  in  maturer  age  are 
presiding  over  a home  of  their  own,  are  alike  interested  in  any  sug- 
gestions that  may  tend  to  make  that  home  what  it  should  be — the 
sweetest  and  most  attractive  spot  this  side  heaven.  How  delightful 
to  enter  a house  like  that  of  which  the  Psalmist  speaks — “ a taberna- 
cle filled  with  the  voice  of  rejoicing;”  not  the  vain  mirth  which  exists 
in  connexion  with  sin,  and  often  conceals  an  aching  heart,  but  the 
solid  cheerfulness  which  springs  from  “ peace  of  conscience,  and  joy 
in  the  Holy  Ghost.”  . Here  is  a united  and  happy  family — friendship 
comes  in  to  draw  more  closely  the  bonds  of  nature — all  the  members 
suffer  or  enjoy  together;  every  care  is  divided,  every  sorrow  dimin- 
ished, and  every  joy  redoubled  by  communion  and  sympathy — and  in 
this  earthly  intercourse  a foretaste  is  enjoyed  of  that  blessedness  which 
awaits  the  righteous  at  the  right  hand  of  God  in  heaven.  The  effects 
of  such  domestic  happiness  on  the  character  and  habits  of  the  children 
of  a household,  cannot  be  easily  estimated.  As  they  go  out  into  the 
world,  the  remembrance  of  a father’s  faithful  counsels,  and  a mother’s 


HOME. 


13 


tender  love,  will  constitute  a shield  to  ward  off  the  fiery  darts  of 
temptation,  in  the  hour  of  severest  conflict,  these  strong  cords  will 
draw  the  inexperienced  youth  back  from  the  “ counsel  of  the  ungod- 
ly,” the  “ way  of  sinners,”  and  the  “seat  of  the  scornful.” 

Whose  home  is  happy  ? Is  it  his  who  is  the  owner  of  hundreds  of 
thousands  of  dollars — whose  walls  are  bright  with  exquisite  pictures, 
and  whose  parlqrs  are  furnished  like  a palace?  Perhaps  so;  it  may 
be  that  his  is  a very  happy  home  ; but  the  wealth,  and  the  pictures, 
and  the  costly  furniture  do  not  create  that  happiness.  They  may,  in- 
deed add  very  much  to  the  enjoyment  of  the  heart  which  is  at  peace 
without  them,  but  such  things  are  not  indispensable  to  a happy 
home. 

But  his  is  a happy  home,  even  if  it  be  but  in  a single  humble  room, 
who  has  dear  friends,  or  at  least,  one  friend,  awaiting  him,  and  who 
loves  him  so  that  every  effort  is  made  to  render  it  comfortable  and 
pleasant ; — who  meets  him  with  a glad  face,  and  is  true  in  the  very 
heart’s  core  to  him.  His  is  the  happy  home  who  carries  to  it  an  un- 
selfish and  affectionate  disposition,  and  a temper  sweetened  and  made 
gentle  by  the  discipline  of  life.  There  may  be  no  picture  on  the  .walls, 
no  carpet  on  the  floor,  and  the  furniture  may  be  scanty  indeed, — it 
matters  not — if  love  and  peace  are  there,  the  home  of  the  man  is 
happy.  Love  is  the  basis  of  all  true  joy  and  pleasure.  Selfishness  is 
the  bane  of  life — the  darkener  and  destroyer  of  home.  Why  will  not 
men  believe  it  ? Why,  at  least,  will  not  the  poor  believe  it  ? How 
superlatively  foolish  in  those  who  have  nothing  else  there,  to  cast  out 
love  and  loving  kindness  from  their  homes.  If  the  rich  man  who  has 
his  portion  in  this  world  can  afford  to  do  this,  the  poor  certainly 
cannot. 

There  is  much  more  misery  thrown  into  the  cup  of  life  by  domes- 
tic unkindness  than  we  might  at  first  suppose.  In  thinking  of  the 
evils  endured  by  society  from  the  malevolent  passions  of  individuals, 
we  are  apt  to  enumerate  only  the  more  dreadful  instances  of  crime ; 
but  what  are  the  few  murders  which  unhappily  pollute  the  soil  of  this 
Christian  land — what,  we  ask,  is  the  suffering  they  occasion — what 
their  demoralizing  tendency,  when  compared  with  the  daily  effu- 
sions of  ill-humor  which  sadden,  may  we  not  fear,  many  thousand 
homes  ? 

We  believe  that  an  incalculably  greater  number  are  hurried  to  the 
grave  by  habitual  unkindness  than  by  sudden  violence ; the  slow  poi- 
son of  churlishness  and  neglect  is,  of  all  poisons,  the  most  destructive. 
If  this  is  true,  we  want  a new  definition  for  the  most  flagrant  of  all 


14 


PRACTICAL  CYCLOPAEDIA. 


crimes  ; a definition  which  shall  leave  out  the  element  of  time,  and 
call  those  actions  the  same,  equally  censured  by  the  righteous  gov- 
ernment of  Heaven,  which  proceed  from  the  same  motives,  and  lead 
to  the  same  result,  whether  they  be  done  in  a moment,  or  spread  out 
through  a series  of  years.  Habitual  unkindness  is  demoralizing,  as 
well  as  cruel.  Whenever  it  fails  to  break  the  heart,  it  hardens  it. 
To  take  a familiar  illustration  : a wife  who  is  never  addressed  by  her 
husband  in  tones  of  kindness,  must  cease  to  love  him,  if  she  wishes 
to  be  happy.  It  is  her  only  alternative.  Thanks  to  the  nobility  of 
her  nature,  she  does  not  always  take  it.  Ho;  for  years  she  battles 
with  cruelty,  and  still  presses  with  affection  the  hand  which  smites 
her  ; but  it  is  fearfully  at  her  own  expense.  Such  endurance  preys 
upon  her  health,  and  hastens  her  exit  to  the  asylum  of  the  grave. 

Let  home  be  the  nursery  of  truth,  of  refinement,  of  simplicity,  and 
of  taste.  Study  to  make  it  attractive  to  your  children  by  every 
means  in  your  power,  and  lose  no  opportunity  of  improving  their 
minds  and  cultivating  their  home  affections.  Let  system  and  order, 
industry  and  study,  taste  and  refinement,  be  cultivated  at  home,  and 
comfort,  harmony,  and  peace  will  reign  within  your  dwelling,  however 
humble.  Do  your  children  love  music,  or  drawing,  or  flowers  ? En- 
courage their  taste  to  the  utmost  of  your  ability.  Indeed,  where  the 
love  of  music  pervades  a family,  and  is  judiciously  cultivated,  it  is  an 
important  aid  in  the  training  of  children ; for  the  child  whose  soul  is 
touched  with  melody  easily  yields  to  the  voice  of  affection,  and  sel- 
dom requires  severity.  More  than  this,  the  harsh  tones  of  the  father’s 
voice,  as  he  commands,  and  the  cutting  tones  of  the  mother  as  she 
forbids,  become  milder  and  more  persuasive,  if  accustomed  to  join 
with  their  children  in  these  recreations,  and  thus  both  parents  and 
children  are  mutually  refined  and  elevated.  Let  me  add  that  I can- 
not conceive  of  any  purer  enjoyment  than  is  felt  by  the  head  of  a 
family,  as  wife  and  children  gather  in  about  him,  and  pour  forth  their 
sweet  voices  in  songs  of  praise  at  the  morning  sacrifice  and  evening 
oblation.  If  the  father  has  money  to  spare,  I do  not  doubt  that  he 
might  make  a good  investment  in  a piano,  a melodeon,  or  some  other 
instrument  to  accompany  the  voices  of  his  wife  and  children,  pro- 
vided always  that  practice  on  these  instruments  be  not  allowed  to  in- 
terfere with  the  practice  of  the  kneading-trough,  the  wash  board,  or 
with  any  other  duty  that  a true  woman,  be  she  daughter,  sister,  wife, 
or  mother,  ought  to  understand.  These  duties  and  these  pleasures 
are  in  no  degree  incompatible  with  each  other.  Whatever  tends  to 


HOME. 


15 


develop  the  intellect,  to  refine  the  taste,  and  purify  the  affections, 
may  find  a fitting  place  in  every  house. 

The  loveliest  spot  on  earth  is,  or  should  be,  home.  Man  loves  the 
green  sunny  spots  of  earth.  A tradition  seems  to  lurk  in  the  memo- 
ory  even  of  the  dweller  amidst  bricks  and  mortar  which  inclines  his 
soul  with  an  undefined  longing  towards  Nature  arrayed  in  her  una- 
dorned simplicity.  There  is  a charm  about  the  idea  of  the  greenwood 
shade,  and  a couch  of  velvet  grass,  which  fascinates  the  man  in  his 
childhood,  and  grows  with  him,  as  years  increase,  into  absolute  fond- 
ness; as  if  the  capacity  for  the  original  nomade  existence  he  enjoyed 
was  destined  by  the  unalterable  lawTs  of  his  constitution  never  to  be 
eradicated.  Hence,  the  flowers  we  see  tended  with  so  much  care  in 
the  squalid  districts  of  our  large  cities,  and  the  arid  patches,  with 
plants  pining  in  the  shade,  cultivated  with  an  assiduity  which  apolo- 
gizes for  many  a grave  error.  But  of  all  the  places  which  Providence, 
by  the  instrumentality  of  an  advanced  degree  of  civilization,  has  cre- 
ated for  the  comfort  of  man,  is  a home. 

Then  beautify  your  premises.  Every  person  who'  owns  a foot  of 
earth  or  has  the  lease  of  a southern  wall,  whereon  to  let  a vine  creep 
up,  and  lets  May  or  June  go  by  without  improving  the  opportunity  of 
doing  something  for  their  beautification,  should  be  considered  remiss 
in  a very  important  duty.  No  matter  if  you  don’t  own  the  house  and 
yard  you  occupy,  still  plant  flowers  and  vines  and  shrubbery  for  your 
own  comfort  and  your  own  heart’s  sake. 

Let  the  flowers  look  upward  in  every  place, 

Through  this  beautiful  world  of  ours; 

For  dear  as  the  smile  of  an  old  friend’s  face, 

Is  the  smile  of  the  bright,  sweet  flowers. 

I would  be  glad  to  see  more  parents  understand  that  when  they 
spend  money  judiciously  to  improve  and  adorn  the  house,  and  the 
ground  around  it,  they  are  in  effect  paying  their  children  a premium 
to  stay  at  home  as  much  as  possible  and  enjoy  it;  but  when  they 
spend  money  unnecessarily  in  fine  clothes  and  jewels  for  their  children, 
they  are  paying  them  a premium  to  spend  their  time  away  from 
home — that  is,  in  those  places  where  they  can  attract  the  most  atten- 
tion and  make  the  most  display. 

Six  things,  says  Hamilton,  are  requisite  to  create  a happy  home. 
Integrity  must  be  the  architect,  and  tidiness  the  upholsterer.  It  must 
be  warmed  by  affection,  and  lighted  up  with  cheerfulness,  and  indus- 
try must  be  the  ventilator,  renewing  the  atmosphere,  and  bringing 


16 


PRACTICAL  CYCLOPAEDIA. 


in  fresh  salubrity  day  by  day ; while  over  all,  as  a protecting  glory 
and  canopy,  nothing  will  suffice  except  the  blessing  of  God. 


KINDNESS. 

A word  of  kindness  is  a seed  which,  when  dropped,  by  chance 
springs  up  a flower.  A kind  word  and  pleasant  voice  are  gifts  easy 
to  give ; be  liberal  with  them ; they  are  worth  more  than  money. 
“If  a word  or  two  will  render  a man  happy,”  said  a Frenchman,  “he 
must  be  a wretch  indeed,  who  will  not  give  it.  It  is  like  lighting 
another  man’s  candle  with  your  own,  which  loses  none  of  its  brillian- 
cy by  what  the  other  gains.”  If  all  men  acted  upon  that  principle 
the  world  would  be  much  happier  than  it  is. 

Kindness  makes  sunshine  wherever  it  goes ; it  finds  its  way  into 
hidden  chambers  of  the  heart,  and  brings  forth  golden  treasures  * 
harshness,  on  the  contrary,  seals  them  up  forever.  Kindness  makes 
the  mother’s  lullaby  sweeter  than  the  song  of  the  lark,  the  care-laden 
brow  of  the  father  and  man  of  business  less  severe  in  their  express- 
ion. Kindness  is  the  real  law  of  life,  the  link  that  connects  earth 
with  heaven,  the  true  philosopher’s  stone,  for  all  it  touches  it  turns  to 
virgin  gold — the  true  gold  wherewith  we  purchase  contentment,  peace 
and  love.  Write  your  name  by  kindness,  love  and  mercy  on  the 
hearts  of  the  people  you  come  in  contact  with  year  by  year,  and  you 
will  never  be  forgotten. 

How  sweet  are  the  affections  of  kindness.  How  balmy  the  influ- 
ence of  that  regard  which  dwells  around  the  fireside,  where  virtue 
lives  for  its  own  sake,  and  fidelity  regulates  and  restrains  the  thirst 
for  admiration,  often  a more  potent  foe  to  virtue  than  the  fiercest  lust. 
Where  distrust  and  doubt  dim  not  the  lustre  of  purity,  and  where  so- 
licitude, except  for  the  preservation  of  an  unshaken  confidence,  has 
no  place,  and  the  gleam  of  suspicion  or  jealousy  never  disturb  the 
harmony  and  tranquility  of  the  scene.  Where  paternal  kindness  and 
freshness  and  filial  affection  blossom  in  all  the  freshness  of  eternal 
spring.  It  matters  not  if  the  world  is  cold,  if  we  can  turn  to  our 
own  dear  circle  for  the  enjoyment  of  which  the  heart  yearns. 

There  is  nothing  like  kindness  in  the  world.  It  is  the  very  princi- 
ple of  love — an  emanation  of  the  heart  which  softens  and  gladdens, 
and  should  be  inculcated  and  encouraged  in  all  our  intercourse  with 
our  fellow  beings.  It  is  impossible  to  resist  continued  kindness.  We 


KINDNESS. 


17 


may  in  a moment  of  petulance  or  passion  manifest  coldness  to  tlie  ex- 
hibition of  good  will  on  the  part  of  a new  acquaintance  ; but  let  him 
persist,  let  him  continue  to  prove  himself  really  benevolent  of  heart, 
generously  and  kindly  disposed,  and  we  will  find  our  stubborn  nature 
giving  way,  even  unconsciously  to  ourselves.  If  this  be  the  result  of 
kindness  among  comparative  strangers,  how  much  more  certain  and 
delightful  will  be  the  exereise  of  the  feelings  at  home,  within  the 
charmed  circle  of  friends  and  relatives  ? Home  enjoyments,  home 
affections,  home  courtesies,  cannot  be  too  carefully  or  steadily  cultiva- 
ted. They  form  the  sunshine  of  the  heart.  They  bless  and  sanctify 
our  private  circle.  They  become  a source  of  calm  delight  to  the  man 
of  business  after  a day  of  toil,  they  teach  the  merchant,  the  trader, 
the  working  man,  that  there  is  something  purer,  more  precious  even, 
than  the  gains  of  industry.  They  twine  themselves  round  the  heart, 
call  forth  its  best  and  purest  emotions  and  resources,  enable  us  to  be 
more  virtuous,  more  upright,  more  Christian,  in  all  our  relations  of 
life.  We  see  in  the  little  beings  around  us  the  elements  of  gentleness, 
of  truth,  and  the  beauty  of  fidelity  and  religion.  A day  of  toil  is 
robbed  of  many  of  its  cares,  by  the  thought  that  in  the  evening  we 
may  return  home,  and  mingle  with  the  family  household.  There,  at 
least,  our  experience  teaches  us,  we  may  find  confiding  and  loving  bo- 
soms, those  who  look  up  to  and  lean  upon  us,  and  those  also  to  wh&m 
we  may  look  for  counsel  and  encouragement. 

We  say  to  our  friends,  one  and  all,  cultivate  the  home  virtues,  the 
household  beauties  of  existence.  Endeavor  to  make  the  little  circle 
of  domestic  life  a cheerful,  an  intelligent,  a kindly,  and  a happy  one. 
Whatever  may  go  wrong  in  the  world  of  business  and  trade,  however 
arduous  may  be  the  struggle  for  fortune  or  fame,  let  nothing  mar  the 
purity  of  reciprocal  love,  or  throw  into  its  harmonious  existence  the 
apple  of  discord. 

The  house  will  be  kept  in  turmoil  where  there  is  no  toleration  of 
each  other's  lenity  shown  to  failings,  no  meek  submission  to  injuries, 
no  soft  answer  to  turn  away  wrath.  If  you  lay  a single  stick  of  wood 
in  the  grate  and  apply  fire  to  it,  it  will  go  out ; put  on  another  stick, 
and  they  will  burn ; and  half  a dozen,  and  you  will  have  an  effective 
blaze.  There  are  other  fires  subject  to  the  same  condition.  If  one 
member  of  a family  gets  into  a passion,  and  is  left  alone,  he  will  cool 
down,  and  possibly  be  ashamed  and  repent.  But  oppose  temper  to 
temper,  let  one  harsh  answer  be  followed  by  another,  and  there  will 
soon  be  a blaze  which  will  enwrap  them  all  in  its  burning  heat. 

The  moment  a friend,  or  even  a mere  acquaintance,  is  dead,  how 


18 


PRACTICAL  CYCLOPAEDIA. 


surely  there  starts  up  before  us  each  instance  of  unkindness  of  which 
we  have  been  guilty  towards  him.  In  fact,  many  and  many  an  act  oi 
word  which  while  he  was  in  life  did  not  seem  to  us  to  be  unkind  at 
all,  now  “ bites  back”  as  if  it  were  a serpent,  and  shows  us  what  it 
really  was.  Alas ! 'twas  thus  we  caused  to  suffer  him  who  now  is 
dust,  and  yet  then  we  did  not  pity  him  nor  reproach  ourselves. 

There  is  always  a bitterness  beyond  that  of  death  in  the  dying  of  a 
fellow  creature  to  whom  we  have  been  unjust  or  unkind.  Some  do 
not  yet  know  this,  having  never  lost  any  companion  by  death ; bu: 
there  are  few  indeed  who  will  not,  if  they  live  long,  find  it  out. 

Give  no  pain.  Breathe  not  a sentiment,  say  not  a word,  give  noi 
the  expression  of  the  countenance  that  will  offend  another,  or  send  a 
thrill  of  pain  to  his  bosom.  We  are  surrounded  by  sensitive  hearts, 
which  a word  or  look  even,  might  fill  to  the  brim  with  sorrow.  If 
you  are  careless  of  the  opinions  of  others,  remember  that  they  are  dif- 
ferently constituted  from  yourself,  and  never,  by  word  or  sign,  cast  a 
shadow  on  a happy  heart,  or  throw  aside  the  smiles  of  joy  that  Lager 
on  a pleasant  countenance. 

Deal  gently  with  the  stranger.  Remember  the  severed  cord  Ox  af- 
fection, still  bleeding,  and  beware  to  wound  by  a thoughtless  act,  or  a 
careless  word.  The  stranger  ! he,  perchance,  has  lived  in  an  atmos- 
phere of  love  as  warm  as  that  we  breathe.  Alone  and  friendless  now, 
he  treasures  the  images  of  loved  ones  far  away,  and  when  gentle  words 
and  warm  kisses  are  exchanged,  we  know  not  how  his  heart  thrills 
and  the  hot  tear  drops  start.  Speak  gently.  The  impatient  word 
our  friends  may  utter  does  not  wound,  so  mailed  are  you  in  the  im- 
penetrable armor  of  love.  We  know  that  it  was  an  inadvertant  word 
that  both  will  forget  in  a moment  after,  or,  if  not,  you  can  bear  the 
censure  of  one,  when  so  many  love  you ; but  keenly,  is  an  unkind  re- 
mark felt  by  the  lone  and  friendless  one. 

Like  a clinging  vine  torn  from  its  support,  the  stranger's  heart  be- 
gins to  twine  its  tendrils  around  the  first  object  which  is  presented  to 
it.  Is  love  so  cheap  a thing  in  this  world,  or  have  we  already  so  much 
that  we  can  lightly  cast  off  the  instinctive  affections  thus  proffered? 
Oh,  do  not ! To  some  souls  an  atmosphere  of  love  is  as  necessary  as 
the  vital  air  to  the  physical  system.  A person  of  such  a nature  may 
clothe  one  in  imagination  with  all  the  attributes  of  goodness  and  make 
his  heart’s  sacrifices  at  the  shrine.  Let  us  not  ungratefully  and  cru- 
elly destroy  the  illusion  by  unkindness. 

Let  the  name  of  stranger  be  ever  sacred,  whether  it  is  that  of  an 
honored  guest  at  our  fire  side,  or  the  poor  servant  girl  in  our  kitchen 


KINDNESS. 


19 


— the  gray-haired  or  the  young ; and  when  we  find  ourseives  far  from 
friends,  and  the  dear  associations  of  home,  and  so  lonely,  may  some 
kind,  some  angel-hearted  being,  by  Sympathizing  words  and  acts, 
cause  our  hearts  to  thrill  with  unspoken  gratitude,  and  thus  we  will 
find  again  the  “bread”  long  “cast  upon  the  waters.” 

Kindness  is  its  own  reward.  Good  and  friendly  conduct  may  meet 
with  an  unworthy,  and  an  ungrateful  return  ; but  the  absence  of  grat- 
itude on  the  part  of  the  receiver  can  not  destroy  the  self-approbation 
which  recompenses  the  giver.  And  we  may  scatter  the  seeds  of  cour- 
tesy and  kindness  around  us  at  so  little  expense.  Some  of  them  will 
inevitably  fall  upon  good  ground,  and  grow  up  into  benevolence  in  the 
minds  of  others,  and  all  of  them  will  bear  fruit  of  happiness  in  the 
bosom  whence  they  spring.  Once  blest  are  all  the  virtues  always; 
twice  blessed  sometimes.  Every  act  of  kindness  done,  whether  ac- 
knowledged or  not,  opens  a well-spring  of  happiness  in  the  doer’s  own 
breast.  As  there  are  none  so  weak  that  we  may  venture  to  injure 
them  with  impunity,  so  there  are  none  so  low  that  they  may  not  at 
some  time  be  able  to  repay  an  obligation.  A person  always  gains 
more  by  obliging  his  inferior,  than  by  disobliging  him.  To  pluck 
thorns  fromAhe  bosoms  of  others  is  to  plant  roses  in  your  own. 

When  you  want  to  manage  men,  says  Henry  Ward  Beecher,  do  as 
bee-keepers  do  when  they  want  to  manage  bees.  Here  are  two  men 
that  have  bees  in  a hive.  One  says,  “ I own  these  bees,  and  I am 
going  to  divide  them,  and  move  them.”  He  prepares  a place  for 
them,  and  then  goes  to  the  hive,  thrusts  his  hands  rudely  in  the  midst 
of  them,  and  very  soon  he  has  his  bees  all  over  him,  and  he  moves 
himself  very  rapidly.  That  is  just  as  I have  seen  men  attempt  to 
manage  men.  Another  man  gets  a bowl  of  sugar  and  water,  and 
washes  his  hands  all  over,  and  goes  with  the  utmost  quietness  and  se- 
renity and  opens  the  hive,  and  puts  his  hand  in  gently,  and  the  bees 
find  everything  sweet,  and,  he  can  scoop  them  up  as  though  they  were 
so  much  flour,  and  put  them  in  as  many  hives  as  he  pleases — if  he  only 
takes  care  to  put  a queen-bee  in  each — and  they  will  not  sting  him  or 
fly  away.  And  people  say,  “ Wonderful ! that  man  has  a real  mag- 
netic power  with  bees.”  So  he  has,  when  he  has  sugar  and  water  on 
his  hands.  Now  when  you  want  to  manage  men,  wash  your  hands 
with  sugar  and  water. 

It  is  right  for  us  to  maintain  a thousand  courtesies  that  tend  to 
give  pleasure,  and  to  avoid  many  rudenesses  that  tend  to  give  pain. 
Choose  things  that  will  please  men.  Nutgalls  are  not  the  only  things 
in  the  world.  There  are  roses  and  honeysuckles.  Wasps  are  not  the 


20 


PRACTICAL  CYCLOPAEDIA. 


only  things  in  the  world.  There  is  honey  as  well.  Eemember,  honey 
catches  flies;  vinegar  never.  Good  nature,  like  a bee,  collects  its 
honey  from  every  herb.  Ill  nature,  like  a spider,  sucks  poison  from 
the  sweetest  flowers.  It  costs  men  a great  deal  of  trouble  to  exhibit 
constant  ill-nature,  and  they  don’t  make  anything  by  it.  Why  should 
they  be  such  fools  as  to  work  for  nothing?  “ Speak  not  evil  of  one 
another,  brethren.  A soft  answer  turneth  away  wrath ; but  grievous 
words  stir  up  anger.  A wholesome  tongue  is  a tree  of  life.” 

He  makes  a good  market  of  bad  commodities,  who  with  kindness 
overcomes  injuries.  To  do  evil  for  good,  is  human  corruption  ; to  do 
good  for  good  is  civil  retribution ; but  to  do  good  for  evil  is  Christian 
perfection. 

One  of  the  proverbs  of  Solomon  teaches  that  a soft  answer  turneth 
away  wrath.  The  contrary  result  of  the  opposite  course  of  giving 
“ railing  for  railing,”  has  always  proved  that  the  proverb  suggests 
the  true  policy,  and  demonstrated  the  verity  of  the  corresponding 
doctrine  that  “like  begets  like.”  And  who  can  recall  his  own  expe- 
rience, without  assenting  to  the  correctness  of  this  position  ? 

There  is  an  anecdote  of  the  great  American  philosopher,  Benjamin 
Franklin,  beautifully  and  instructively  in  point:  in  1736,  he  was  cho- 
sen clerk  of  the  General  Assembly  of  Pennsylvania.  It  was  his  first 
appointment  to  office.  Although  as  free  from  vain  ambition  as  the 
most  favored  of  mere  mortals,  he  was  evidently  proud  of  the  position 
and  desirous  of  retaining  it.  When  the  next  election  for  clerk  came 
round,  a certain  wealthy  as  well  as  intelligent  and  therefore  influen- 
tial member,  made  a long  speech  in  opposition  to  his  re-election.  As 
he  himself  tells  us,  in  his  narrative  of  the  events,  he  did  not  resent 
this  opposition,  however  unjust  he  may  have  deemed  the  ground  and 
temper  of  it.  Not  he.  But  he  determined  on  a very  different  sort 
of  answer — one  which,  while  it  should  avoid  all  appearances  of  ser- 
vility or  a cringing  spirit,  would,  he  felt  sure,  disarm  an  opposition 
whose  continuance  he  feared.  He  had  heard  that  the  member  refer- 
red to  had,  in  his  library,  a very  rare  and  curious  volume.  He  wrote 
him  a respectful  and  kindly  note  asking  the  favor  of  its  perusal.  The 
book  was  promptly  sent.  In  about  a week,  the  philosopher  returned 
it  with  a second  note,  in  which  he  strongly  expressed  his  sense  of  ob- 
ligation for  the  loan  of  it.  Thereupon  his  opponent  assumed  a kind- 
ly bearing.  His  opposition  soon  ceased,  and  he  became  Franklin’s 
warmest  friend.  So  he  remained  throughout  life,  and  he  was  always 
ready  to  promote  him. 

Many  years  since  there  lived  in  one  of  the  central  counties  of  New 


KINDNESS. 


21 


Jersey,  a poor  mechanic,  eminent  for  his  pious  zeal  and  consistency. 
He  was  very  much  tried  by  the  conduct  of  a neighbor,  who  was  in 
the  habit  of  cutting  his  wood  for  the  week  on  the  Lords  day,  and  the 
sound  of  whose  ax  continually  disturbed  the  old  Christian’s  medita- 
tions. Father  H.,  as  he  was  called,  often  remonstrated  earnestly  and 
kindly  with  his  neighbor,  but  without  any  effect.  At  length  he 
adopted  a different  course.  On  Saturday  afternoon  his  neighbor 
found  the  old  man  very  busy  at  his  wood  pile,  and  inquired  in  aston- 
ishment, what  he  was  doing.  “Why,”  replied  father  H.,  “you  will 
persist  in  cutting  your  wood  on  God’s  holy  day,  and  it  grieves  me  so 
much  that  I mean  to  do  it  for  you  this  afternoon,  so  that  you  will  have 
no  temptation  to  do  it  to-morrow.”  The  man  was  at  once  overcome, 
and  exclaimed,  “No,  you  shall  not,  I will  do  it  myself.  Nor  will  you 
ever  after  this  have  reason  to  complain  for  chopping  wood  on  the 
Lord’s  day.”  And  he  was  as  good  as  his  word.  The  old  man  has  long 
since  gone  to  his  reward,  but  this  incident  lives  after  him  to  enforce 
the  divine  direction,  “Be  not  overcome  of  evil,  but  overcome  evil 
with  good.” 

An  anecdote  is  told  of  a Quaker,  whose  pile  of  kindling  wood  was 
constantly  depredated  upon.  He  watched  for  the  thief  one  night, 
and  discovering  him  to  be  a near  neighbor,  carted  a load  of  his  well- 
split  unseasoned  wood  to  the  thief’s  door  the  next  day;  and  as  he  de- 
posited it  in  a convenient  place,  quietly  remarked  to  the  conscience 
smitten  neighbor,  “ Friend , thee  must  burn  'part  green .”  No  more 
wood  was  stolen.  Sir  Walter  Scott  once  had  an  Irishman  working 
for  him,  who  was  a great  drunkard,  and  who  often  neglected  the  work 
that  Sir  Walter  set  him  to  do.  One  morning,  while  engaged  in  his 
library  labor,  word  was  brought  him  that  his  man  had  returned  after 
a two  days’  spree.  Sir  Walter  dashed  his  pen  down  on  his  desk,  and 
in  great  anger  ordered  the  son  of  Erin  to  be  sent  to  him  immediately. 
Pat  entered,  like  humbleness  personified,  and  Sir  Walter  poured  out 
the  vials  of  his  wrath : “You  unthankful  dog,”  said  he,  “here  I have 
been  putting  up  with  your  misdoings,  and  forgiving  you  from  time  to 
time ; yet  no  sooner  are  you  in  my  good  graces  than  you  take  ad- 
vantage of  me.  But  this  is  the  last  time,  sir ; we  must  part!”  “Well,” 
said  the  gentleman  from  Ireland,  “if  we  must  part,  I’m  sorry,  and 
hope  no  ill  will  happen  ye ; but  may  I ask  where  are  you  going  to  ? ” 
he  had  another  trial. 

What  a mighty  power  there  is  in  kindness.  It  may  be  a feminine, 
but  it  is  one  of  the  regalest  qualities  of  our  nature.  Woman  possess- 
es it  in  pre-eminence — the  African  traveler,  Park,  was  wont  to  say 


22 


PRACTICAL  CYCLOPAEDIA. 


that  among  the  most  savage  tribes,  women  had  never  failed  to  treat 
him  kindly. 

The  traveler  Ledyard  bears  testimony  to  the  kindness  and  tender- 
ness of  women  as  follows  : “I  have  observed,”  he  says,  “ that  women 
in  all  countries  are  civil,  tender,  obliging,  and  humane.  I never  ad- 
dressed myself  to  them,  in  the  language  of  decency  and  friendship, 
without  receiving  a decent  and  friendly  answer.  With  man  it  has 
often  been  otherwise.  In  wandering  over  the  barren  plains  of  inhos- 
pitable Denmark  ; through  honest  Sweeden  and  frozen  Lapland ; rude 
and  churlish  Finland ; unprincipled  Kussia,  and  the  wide-spread  re- 
gions of  the  wandering  Tartar;  if  hungry,  dry,  cold,  wet,  or  sick,  the 
women  have  ever  been  friendly  to  me,  and  uniformly  so : and  to  add 
to  this  virtue,  (so  worthy  the  appellation  of  benevolence,)  these  actions 
have  been  performed  in  so  free  and  kind  a manner,  that  if  I was  dry, 
I drank  the  sweetest  draught — a,nd  if  hungry,  ate  the  coarsest  morsel 
with  a double  relish.” 

Kindness  is  stored  away  in  the  heart  like  rose-leaves  in  a drawer, 
to  sweeten  every  object  around  them.  Little  drops  of  rain  brighten 
the  meadows,  and  little  acts  of  kindness  brighten  the  world.  I can 
conceive  of  nothing  more  attractive  than  the  heart  when  filled  with 
the  spirit  of  kindness.  Certainly  nothing  so  embellishes  human  na- 
ture as  the  practice  of  this  virtue  ; a sentiment  so  genial  and  so  ex- 
cellent ought  to  be  emblazoned  upon  every  thought  and  act  of  our 
life.  The  principle  underlies  the  whole  theory  of  Christianity,  and 
in  no  other  person  do  we  find  it  more  happily  exemplified  than  in  the 
life  of  our  Savior,  who,  while  on  earth,  went  about  doing  good . And 
how  true  it  is  that 

11  A little  word  in  kindness  spoken, 

A motion,  or  a tear, 

Has  often  heal’d  the  heart  that’s  broken, 

And  made  a friend  sincere ! ” 

The  benefits  resulting  from  its  practice  are  twofold:  it  begets  while 
it  bestows  blessings.  This  law  of  compensation  we  see  every  day  il- 
lustrated in  the  physical  as  well  as  in  the  moral  world.  When  the 
spring  returns  to  unbind  the  frozen  streams,  they  leap  downward  to 
the  sea*,  imparting  life  and  beauty  in  their  course,  and  the  ocean,  ever 
prompt  to  duty,  sends  greeting  back  to  earth  the  grateful  shower. 
May  our  lives  thus  ever  flow  forth  in  deeds  of  love,  and  under  heaven 
prove  a blessing  to  our  race ! 

Dr.  Young  says  more  hearts  pine  away  in  secret  anguish,  for  the 


TO  HUSBANDS. 


23 


want  of  kindness  from  those  who  should  be  their  comforters,  than  for 
any  other  calamity  in  life. 


TO  HUSBANDS. 

As  you  stand  by  your  young  bride  when  you  are  married,  so  stand 
by  her  ever  afterwards. 

A good  wife  is  the  workmanship  of  a good  husband. 

I wish  every  husband  would  copy  into  his  memorandum  book  this 
sentence,  from  a recently  published  work: — “Women  must  be  consti- 
tuted very  differently  from  men.  A word  said,  a line  written,  and  we 
are  happy ; omitted,  our  hearts  ache,  as  if  for  a great  misfortune. 
Men  cannot  feel  it,  or  guess  at  it;  if  they  did,  the  most  careless  of 
them  would  be  slow  to  wound  us  so. 

The  grave  hides  many  a heart  which  has  been  stung  to  death,  be- 
cause one  who  might  after  all,  have  loved  it  after  a certain  careless 
fashion,  was  deaf,  dumb  and  blind  to  the  truth  in  the  sentence  we 
have  just  quoted,  or  if  not,  was  at  least  restive  and  impatient  with  re- 
gard to  it.  Many  men,  marrying  late  in  life,  being  accustomed  only 
to  take  care  of  themselves,  and  that  in  the  most  erratic,  rambling, 
exciting  fashion,  eating  and  drinking,  sleeping  and  waking,  whenever 
their  fancy,  or  good  cheer  and  amusement,  questionable  or  unques- 
tionable, prompted,  come  at  last,  when  they  get  tired  of  this,  with 
their  selfish  habits  fixed  as  fate  to — matrimony.  For  awhile  it  is 
novelty.  Shortly,  it  is  strange  as  irksome,  this  always  being  obliged 
to  consider  the  comfort  and  happiness  of  another.  To  have  something 
always  hanging  on  the  arm,  which  used  to  swing  free,  or  at  most,  but 
twirl  a cane.  Then  they  think  their  duty  done  if  they  provide  food 
and  clothing,  and  refrain  (possibly)  from  harsh  words.  Ah — is  it  ? 
Listen  to  that  sigh  as  you  close  the  door.  Watch  the  gradual  fading 
of  the  eye,  the  paling  of  the  cheek,  not'  from  age — she  should  be  yet 
young — but  that  gnawing  pain  at  the  heart,  born  of  the  settled  con- 
viction that  the  great  hungry  craving  of  her  soul,  gJs  far  as  you  are 
concerned,  must  go  forever  unsatisfied.  God  help  such  wives,  and 
keep  them  from  attempting  to  slake  their  soul’s  thirst  at  poisoned 
fountains. 

Think  you,  her  husband,  how  little  a kind  word,  a smile,  a caress  to 
you,  how  much  to  her.  If  you  call  these  things  “childish,”  and  “be- 
neath your  notice,”  then  you  should  never  have  married.  There  are 


24 


PRACTICAL  CYCLOPAEDIA. 


men  who  should  remain  forever  single.  You  are  one.  You  have  no 
right  to  require  of  a woman  her  health,  strength,  time,  and  devotion, 
to  mock  her  with  this  shadowy,  unsatisfying  return.  A new  bonnet, 
a dress,  a shawl,  a watch,  anything,  everything  but  what  a true  wo- 
man’s heart  must  crave — sympathy,  appreciation,  love,  She  may  be 
rich  in  everything  else,  but  if  she  is  poor  in  these,  and  is  a good  wo- 
man, she  had  better  die. 

There  are  hard,  unloving,  cold  monstrosities  of  women  (rare  excep- 
tions,) who  neither  require  love  or  know  how  to  give  it.  We  are  not 
speaking  of  these.  That  big-hearted,  loving,  noble  men  have  occas- 
ionally been  thrown  away  upon  such,  does  not  disprove  what  we  have 
been  saying.  But  even  a man  thus  situated  has  greatly  the  advan- 
tage of  a woman  in  a similar  position,  because,  over  the  needle,  a wo- 
man may  think  herself  into  an  insane  asylum,  while  the  active  out- 
door turmoil  of  business  life  is  at  least  a sometime  reprieve  to  him. 

Do  you  ask  me,  “Are  there  no  happy  wives?”  God  be  praised 
yes,  and  glorious,  loveable  husbands,  too,  who  know  how  to  treat  a 
woman,  and  would  have  her  neither  fool  nor  drudge.  Almost  every 
wife  would  be  a good  and  happy  wife  were  she  only  loved  enough. 
Let  husbands,  present  and  prospective,  think  of  this. 

Show  love  for  your  wife  and  your  andmiration  of  her,  not  in  non- 
sensical compliment ; not  in  picking  up  her  handkerchief,  or  her  glove, 
or  in  carrying  her  fan ; not,  though  you  have  the  means,  in  hanging 
trinkets  and  baubles  upon  her  ; not  in  making  yourself  a fool  by  wink- 
ing at,  and  seeming  pleased  with  her  foibles  or  follies  or  faults ; but 
show  them  by  acts  of  real  goodness  toward  her ; prove,  by  unequivo- 
cal deeds,  the  high  value  you  set  on  her  health,  and  life,  and  peace 
of  mind ; let  your  praise  of  her  go  to  the  full  extent  of  her  deserts, 
but  let  it  be  consistent  with  truth  and  with  sense,  and  such  as  to  con- 
vince her  of  your  sincerity.  He  who  is  the  flatterer  of  his  wife  only 
prepares  her  ears  for  the  hyperbolical  stuff  of  others.  The  kindliest 
appellation  that  her  Christian  name  affords  is  the  best  you  can  use, 
especially  before  faces.  An  everlasting  “ My  dear  ” is  but  a sorry 
compensation  for  a want  of  that  sort  of  love  that  makes  the  husband 
cheerfully  toil  by  clay,  break  his  rest  by  night,  endure  all  sorts  of 
hardships,  if  the  life  or  health  of  his  wife  demand  it.  Let  your  deeds, 
and  not  your  words,  carry  to  her  heart  a daily  and  hourly  confirma- 
tion of  the  fact,  that  you  value  her  health,  and  life,  and  happiness  be- 
yond all  other  things  in  the  world ; and  let  this  be  manifest  to  her, 
particularly  at  those  times  when  life  is  always  more  or  less  in  danger. 

Walking  the  other  day  with  a valued  friend  who  had  been  confined 


TO  HUSBANDS. 


25 


a week  or  two  by  sickness  to  his  room,  he  remarked  that  a husband 
might  learn  a good  lesson  by  being  confined  occasionally  to  his  house, 
by  having  an  opportunity  of  witnessing  the  cares  and  never-ending 
toils  of  his  wife,  whose  burden  and  duties  and  patient  endurance  he 
might  never  have  otherwise  understood.  There  is  a great  deal  in  this 
thought.  Men,  especially  young  men,  are  called  by  their  business  du- 
ring the  day  mostly  away  from  home,  returning  only  at  the  hours  for 
meals,  and  as  they  then  see  nearly  the  same  routine  of  duty,  they  be- 
gin to  think  that  it  is  their  own  lot  to  perform  all  the  drudgery,  and 
to  be  exercised  with  all  the  weight  of  care  and  responsibility.  But 
such  a man  has  a very  wrong  view  of  the  case  ; he  needs  an  opportu- 
nity for  more  extended  observation,  and  it  is  perhaps  for  this  very  rea- 
son that  a kind  Providence  arrests  him  by  sickness,  that  he  may  learn 
in  pain  what  he  would  fail  to  observe  in  health.  The  fact  is,  men  often 
lose  their  interest  in  their  homes  by  the  neglect  to  make  their  homes 
interesting  and  pleasant.  It  should  never  be  forgotten  that  the  wife 
has  her  rights — as  sacred  after  marriage  as  before — and  a good  hus- 
band’s devotion  to  his  wife  after  marriage,  will  concede  to  her  quite 
as  much  attention  as  his  gallantry  did  before.  If  it  is  otherwise,  he 
most  generally  is  at  fault. 

It  not  unfrequently  happens  that  married  men,  after  having  been 
away  from  home  the  live-long  day,  during  which  the  wife  has  toiled 
at  her  duties,  go  at  evening  again  to  some  place  of  amusement  and 
leave  her  to  toil  on  alone,  uncheered  and  unhappy.  How  often  it 
happens  that  her  kindest  offices  pass  unobserved  and  unrewarded  even 
by  a smile,  and  her  best  efforts  are  condemned  by  the  fault-finding 
husband.  How  often  it  happens,  even  when  the  evening  is  spent  at 
home,  that  it  is  employed  in  silent  reading,  or  some  other  way  that 
does  not  recognize  the  wife’s  right  to  share  in  the  enjoyment  even  of 
the  fireside. 

Look,  ye  husbands,  a moment,  and  remember  what  your  wife  was 
when  you  took  her,  not  from  compulsion,  but  from  your  own  choice — 
a choice  based,  probably,  on  what  you  then  considered  her  superiority  to 
all  others.  She  was  young,  perhaps  the  idol  of  a happy  home;  she 
was  gay  and  blithe  as  the  lark,  and  the  brothers  ancl  sisters  at  her 
father’s  fireside  cherished  her  as  an  object  of  endearment.  Yet  she 
left  all  to  join  her  destiny  with  yours  ; to  make  your  home  happy,  and 
and  do  all  that  woman’s  love  could  prompt  and  woman’s  ingenuity  de- 
vise, to  meet  your  wishes,  to  lighten  the  burdens  which  might  press 
upon  you  in  your  pilgrimage.  She,  of  course,  had  her  expectations 
too.  She  could  not  entertain  feelings  which  promise  so  much,  with- 


26 


PRACTICAL  CYCLOPAEDIA. 


out  forming  some  idea  of  reciprocation  on  your  part,  and  she  did  ex- 
pect you  would  after  marriage  perform  those  kind  offices  of  which  you 
were  so  lavish  in  the  days  of  betrothment.  She  became  your  wife  ! 
left  her  own  home  for  yours ; burst  asunder,  as  it  were,  the  bands  of 
love  which  had  bound  her  to  her  father’s  fireside,  and  sought  no  other 
boon  than  your  affections  : left,  it  may  be,  the  care  and  delicacy  of  a 
home  of  indulgence,  and  now  what  must  be  her  feelings,  if  she  grad- 
ually awakes  to  the  consciousness  that  you  love  her  less  than  before ; 
that  your  evenings  are  spent  abroad  ; that  you  only  come  home  at  all 
to  satisfy  the  demand  of  your  hunger,  and  to  find  a resting  place  for 
your  head  when  weary,  or  a nurse  for  your  sick  chamber  when  dis- 
eased ? 

Why  did  she  leave  the  bright  hearth  of  her  youthful  days?  Why 
did  you  ask  her  to  give  up  the  enjoyments  of  a happy  home  ? Was 
it  simply  to  conduce  to  your  own  comfort  ? Or  was  there  some  under- 
standing that  she  was  to  be  made  happy  in  her  connection  with  the 
man  she  dared  to  love  ? 

Nor  is  it  a sufficient  answer,  that  you  reply  that  you  give  her  a 
home,  that  you  feed  and  clothe  her.  You  do  thi$  for  your  help  ; you 
would  do  it  for  any  indifferent  housekeeper.  She  is  your  wife,  and 
unless  you  attend  to  her  wants,  and  in  some  way  answer  the  reasona- 
ble expectations  you  raised  by  your  attentions  before  marriage,  you 
need  not  wonder  if  she  is  dejected,  and  her  heart  sink  into  insensibil- 
ity : but  if  this  be  so,  think  well  who  is  the  cause  of  it.  We  repeat, 
very  few  women  make  indifferent  wives,  whose  feelings  have  not  met 
with  some  outward  shock,  by  the  indifference  or  thoughtlessness  of  their 
husbands.  It  is  our  candid  opinion  that  a large  majority  of  the  in- 
stances of  domestic  misery,  the  man  is  the  aggressor. 

Be  patient.  You  have  great  trials  and  perplexities  in  your  busi- 
ness with  the  world,  but  do  not  carry  to  your  home  a clouded  or  con- 
tracted brow.  Your  wife  may  have  many  trials,  which,  though  of 
less  magnitude,  may  have  been  as  hard  to  bear.  A kind,  conciliating 
word,  a tender  look,  will  do  wonders  in  chasing  from  her  brow  all 
clouds  of  gloom.  You  encounter  your  difficulties  in  the  open  air, 
fanned  by  heaven’s  cool  breezes ; but  your  wife  is  often  shut  in  from 
these  healthful  influences,  and  her  health  fails,  and  her  spirits  lose 
their  elasticity.  But  Oh ! bear  with  her ; she  has  trials  and  sor- 
rows to  which  you  are  a stranger,  but  which  your  tenderness  can  de- 
prive of  all  their  anguish.  Notice  kindly  her  little  attentions  and  ef- 
forts to  promote  your  comfort.  Do  not  take  them  all  as  a matter  of 
course,  and  pass  them  by,  at  the  same  time  being  very  sure  to  observe 


VALUE  OF  A FEMALE  ADVISER. 


27 


any  omission  of  what  you  may  consider  due  to  you.  Do  not  treat  her 
with  indifference,  if  you  would  not  sear  and  palsy  her  heart,  which, 
watered  by  kindness,  would,  to  the  latest  day  of  your  existence,  throb 
with  sincere  and  constant  affection.*  Sometimes  yield  your  wishes  to 
her.  She  has  preferences  as  strong  as  you,  and  it  may  be  just  as  try- 
ing to  yield  her  choice  as  to  you.  Do  you  find  it  hard  to  yield  some- 
times ? Think  you  it  is  not  difficult  for  her  to  give  up  always  ? If 
you  never  yield  to  her  wishes,  there  is  danger  that  she  will  think  you 
are  selfish  and  care  only  for  yourself,  and  with  such  feelings  she  can- 
not love  as  she  might.  Again,  show  yourself  manly , so  that  your 
wife  can  look  up  to  you  and  feel  that  you  will  act  nobly,  and  that  she 
can  confide  in  your  judgment  as  a man. 

Talk  to  your  wife  freely  about  your  affairs.  Let  her  understand 
exactly  your  condition.  Tell  her  of  your  difficulties,  of  your  embar- 
rassments, and  of  your  plans  for  extricating  yourself  from  the  entan- 
glements in  which  you  are  involved.  My  word  for  it,  you  will  get 
help  in  nine  cases  out  of  ten1!  Women  have  quick  perceptions.  They 
reach  conclusions  by  a nearer  way  than  reasoning,  and  get  at  the  so- 
lution of  a difficult  question  long  before  your  slow  moving  thoughts 
bring  you  near  enough  for  accurate  observation.  Tell  your  wife,  then, 
when  in  trouble,  all  about  your  affairs ! Keep  nothing  back.  The 
better  she  understands  the  matter,  the  clearer  will  be  her  perceptions. 


VALUE  OF  A FEMALE  ADVISEE. 

A female  adviser  is  a wondrous  advantage  to  a man,  in  every  pur- 
suit or  vocation.  In  woman  there  is  at  once  a suitable  delicacy  of 
tact,  and  a plain  soundness  of  judgment,  which  are  rarely  combined 
to  an  equal  degree  in  man.  A woman,  if  she  is  really  your  friend, 
will  have  a sensitive  regard  for  your  character,  honor  and  repute. 
She  will  seldom  counsel  you  to  do  a shabby  thing,  for  a woman  friend 
always  desires  to  be  proud  of  you.  At  the  same  time  her  constitu- 
tional timidity  makes  her  more  cautious  than  your  male  friend.  She 
therefore  seldom  counsels  you  to  do  an  imprudent  thing.  By  female 
friendships,  I mean  pure  friendships — those  in  which  there  is  no  ad- 
mixture of  the  passion  of  love,  except  in  the  married  state.  A man *3 
best  female  friend  is  a wife  of  good  sense  and  good  heart,  whom  he 
loves  and  who  loves  him.  If  he  have  that,  he  need  not  seek  else- 
where. But  supposing  the  man  to  be  without  such  a helpmate,  fe- 


28 


PRACTICAL  CYCLOPAEDIA. 


male  friendship  he  must  still  have,  or  his  intellect  will  be  without  a 
garden,  and  there  will  be  many  an  unheeded  gap,  even  in  the  strong- 
est fence.  Better  and  safer,  of  course,  such  friendships,  where  dispar- 
ities of  years  or  circumstances  put  the  idea  of  love  out  of  the  question. 
Middle  life  has  rarely  this  advantage  ; youth  and  old  age  have.  We 
may  have  female  friendships  with  those  much  older  and  those  much 
younger  than  ourselves.  Moliere’s  old  house-keeper  was  a great  help 
to  his  genius ; and  Montagues  philosophy  takes  both  a gentler  and 
loftier  character  of  wisdom  from  the  date  in  which  he  finds  in  Marie 
de  Gourney  an  adopted  daughter ; “ certainly  beloved  by  me,"  says 
the  Horace  of  essayists,  “ with  more  than  paternal  love,  and  involved 
in  my  solicitude  and  retirement,  as  one  of  the  best  parts  of  my  being." 
Female  friendship,  indeed,  is  to  a man  “ prsceidium  et  dulce  decus  ” — 
bulwark,  sweetener,  ornament  of  his  existence.  To  his  mental  culture 
it  is  invaluable. 


THE  WOBTH  OF  A TBUE  WIFE. 

The  man  that  asks  no  love  is  a monster.  The  man  who  expects  none 
is  a child  of  despair.  There  may  be  hearts  so  frozen  by  selfishness, 
or  ossified  by  pride  and  egotism,  or  paralyzed  by  disappointment,  as  to 
be  indifferent  to  affection.  But  these  are  icebergs,  drifting  in  dark- 
ness on  Polar  seas ; cold,  barren,  desolate.  In  them  no  tree  or  shrub 
plants  a root,  no  flower  sheds  its  fragrance  there.  No  melody  of  liv- 
ing joy  is  obtained  there.  God  found  that  it  was  not  good  for  man  to 
be  alone,  chiefly  because  he  needed  the  conscious  affection  of  a female 
heart  to  soften  the  aspirations  of  his  own,  and  thus  give  completeness 
to  his  being.  In  the  deep,  full  affection  of  a wife’s  heart  the  husband 
finds  that  appreciation  and  interest  that  every  soul  covets.  This  stim- 
ulates his  enterprise.  This  makes  him  brave  to  peril.  This  cheers 
his  hard  labor.  This  comforts  him  under  irritation,  slander,  reproach, 
in  the  outside  world. 

To  meet  this  craving  of  man,  woman  is  adapted.  She  is  not  ambi- 
tious of  wealth  or  fame.  She  shrinks  from  great  changes  and  great 
perils.  She  is  not  fitted  for  the  great  struggles  of  the  forum,  the  con- 
flicts of  arms,  or  the  labors  of  the  field.  Her  home  is  her  earthly 
heaven,  and  she  holds  a loving  heart  to  cheer  him  to  whom  God  has 
given  a loftier  ambition,  a deeper  craving  of  earth’s  wealth,  a stronger 
arm  and  a higher  courage.  Subjected,  by  the  ordinance  of  God,  and 


THE  WORTH  OF  A TRUE  WIFE. 


29 


the  laws  of  the  land,  to  abide  a sterner  will  than  her  own,  she  is  fur- 
nished with  a wealth  of  affection  which  makes  her  burden  of  subordi- 
nation light,  and  melts  and  moulds  to  tenderness  the  controller  of  her 
destiny. 

The  treasure  of  a wife’s  affection,  like  the  grace  of  God,  is  given, 
not  bought.  Gold  is  power.  It  can  sweep  down  forests,  raise  cities, 
build  roads  and  deck  houses.  It  can  collect  troops  of  flatterers,  and 
inspire  awe  and  fear.  But,  alas ! wealth  can  never  purchase  love. 
Bonaparte  essayed  the  subjugation  of  Europe,  under  the  influence  of 
a genius  almost  inspired — an  ambition  insatiable,  and  backed  by  mil- 
lions of  armed  men.  He  almost  succeeded  in  swaying  his  sceptre 
from  the  Straits  of  Dover  to  the  Mediterranean — from  the  Bay  of  Bis- 
cay to  the  sea  of  Azoff.  On  many  a bloody  field  his  banner  floated 
triumphant.  But  the  greatest  conquest  was  the  unbought  heart  of 
Josephine — his  sweetest  and  most  priceless  treasure  her  outraged  but 
unchanged  love.  If  any  man  has  failed  to  estimate  the  affection  of  a 
true-hearted  wife,  he  will  be  likely  to  mark  the  value  in  his  loss  when 
the  heart  that  loved  him  is  stilled  by  death. 

In  the  true  wife  the  husband  finds  not  affection  only,  but  compan- 
ionship— a companionship  with  which  no  other  can  compare.  The 
family  relation  gives  retirement  with  solitude,  and  society  without  the 
rough  intrusion  of  the  world.  It  plants  in  the  husbands  dwelling  a 
friend  who  can  bear  his  silence  without  weariness — who  can  listen  to 
the  details  of  his  interests  with  sympathy — who  can  appreciate  his 
repetition  of  events  only  important  as  they  are  embalmed  in  the 
heart.  Common  friends  are  linked  to  us  by  a slender  thread.  We 
must  retain  them  by  ministering  in  some  way  to  their  interest  or  their 
enjoyment.  What  a luxury  it  is  for  a man  to  feel  that  in  his  home 
there  is  a true  and  affectionate  being,  in  whose  presence  he  may  throw 
off  restraint  without  danger  to  his  dignity — he  may  confide  without 
fear  of  treachery — and  be  sick  or  unfortunate  without  being  abandon- 
ed. If,  in  the  outer  world,  he  grows  weary  of  human  selfishness,  his 
heart  can  safely  trust  in  one  whose  indulgences  overlooks  his  defects. 

Nor,  in  the  matter  of  personal  comfort , in  the  thousand  things 
which  combine  to  shed  happiness  on  man’s  pathway  through  life,  i3 
the  wife  a less  precious  gift  of  God.  Who  is  it  that  gives  care  to  the 
neatness,  order  and  tidiness  of  our  dwellings,  our  halls,  our  bedcham- 
bers ? Who  is  it  that  consults  our  tastes  and  affinities,  our  repellan- 
ces,  and  so  regulates  our  tables,  our  couches,  our  apparel,  as  to  min- 
ister to  our  comfort  ? Who  is  it  that  supplies  our  lack  of  interest  in 
ordinary  things,  and  sends  us  out  into  society  prepared  to  meet  the 


30 


PRACTICAL  CYCLOPAEDIA. 


claims  of  decency,  taste  and  propriety  ? Who  caters  for  our  appe- 
tites, and  swelters  in  heated  kitchens  for  our  indulgence,  and  often  un- 
thanked  and  unblessed,  plies  the  needle  the  whole  evening  for  our 
benefit  ? Who  is  it  that  schemes  by  a rigid  economy,  to  get  the  most 
elegance  and  comfort  from  the  least  tax  on  our  income  ? Who  fur- 
nishes the  ready  pin,  the  napkin,  the  bandage  for  our  wounds,  the 
cup  for  our  thirst,  the  friction  for  our  aching  head,  the  medicine  for 
our  pains  ? What  angel  of  mercy  is  it  that  watches  by  our  sick  pil- 
low, bears  all  our  pains  and  irritations,  and  moves  with  muffled  step 
when  we  slumber  ? 

The  assiduities  of  a faithful  wife  are  so  common,  so  varied,  so  cheer- 
ful, so  unsuspecting,  that  husbands  are  likely  to  regard  her  kindness 
as  they  do  the  sunlight  and  dews  of  heaven — matters  of  course — to  be 
received  without  gratitude.  But  the  constancy  which  makes  them 
feel  familiar — to  a right  constituted  mind — deepens  the  sense  of  obli- 
gation. While  the  husband  safely  trusts  to  the  companion  of  his  years 
for  his  personal  comforts,  she  has  a right  to  expect  that  her  benefi- 
cence shall  be  appreciated.  If  not,  he  will  be  likely  to  find  her  worth 
in  her  loss.  Her  absence  or  death  is  to  the  little  world  at  home  like 
the  loss  of  the  glowing  sun  which  protects  oUr  earth  from  eternal  dark- 
ness and  frost. 

As  a counselor,  the  faithful  wife  is  invaluable.  Well  might  Solo- 
mon say,  “ The  heart  of  her  husband  doth  safely  trust  in  her.”  It  is 
difficult  to  find  a friend  who  is  so  deeply  interested  in  our  welfare  as 
to  take  the  trouble  to  study  our  perplexities — so  conversant  with  us 
and  our  affairs  as  to  understand  our  wants  and  dangers — so  morally 
brave  as  to  venture  to  tell  us  unwelcome  truth — so  perfectly  disinter- 
ested as  to  assure  us  that  no  selfishness  prompts  her  advice — and  so 
persevering  as  repetitiously  to  urge  that  which  is  for  our  benefit.  A 
wife  is  such  a friend,  and  a wise  man  will  often  seek  her  counsel. 

And  there  is  something  in  the  ready,  instinctive  suggestions  of  an 
intelligent  wife,  which  no  sane  husband  should  ever  despise.  She 
does  not  pause  to  collect  facts,  weigh  arguments  and  draw  inferences. 
Her  impressive  nature  which  renders  her  indisposed  slowly  to  reason, 
is  furnished  with  instinctive  perception  of  the  right,  which  is  better 
than  logic. 

It  is  wonderful  how  often,  in  nicely-balanced  cases,  when  we  appeal 
to  the  judgment  of  a wife,  she  instantly  decides  the  case  for  us,  and 
how  generally  she  is  right.  Pilate  was  embarrassed  in  the  struggle 
between  his  sense  of  justice  and  his  desire  of  popularity;  but  his  wife 
said  at  once  “ Have  thou  nothing  to  do  with  that  just  man  !”  Had 


THE  WORTH  OF  A TRUE  WIFE. 


3 


lie  heeded  her  counsel,  Pilate’s  hands  would  not  have  been  stained 
with  the  blood  of  the  Son  of  God. 

In  the  matter  of  economy,  too — in  the  watchful  guardianship  of  his 
income  and  estate — the  husband  can  well  trust  the  good  wife.  It  is 
true  there  are  some  wives  who  cannot  thus  be  trusted.  Actuated  by 
a foolish  vanity  for  dress,  furniture  and  equipage,  and  reckless  of  a 
husband’s  toil,  anxieties  and  pecuniary  embarrassments,  they  will  sus- 
tain a certain  style  in  the  present,  even  if  they  have  to  trample  on  a 
husband’s  broken  heart  and  ruined  reputation  in  the  future.  These 
are  the  wives  that  drive  husbands  to  wild  speculation,  to  frauds,  and 
embezzlement,  to  debts  never  to  be  paid,  to  lottery-gambling,  to  des- 
peration and  a premature  grave. 

But  we  are  happy  to  believe  that  such  cases  are  few.  As  a general 
fact,  the  principle  of  justice,  economy  and  thrift  is  strong  in  the  heart 
of  woman.  Her  home-destiny  qualifies  her  for  a minute  regard  to 
the  details  of  domestic  economy,  and  her  love  for  her  husband  and  re- 
gard for  the  welfare  of  her  children  disposes  her  to  use  wisely  and 
well  the  earnings  entrusted  to  her  control.  She  is  the  one  that  obeys 
Christ  in  “ gathering  up  the  fragments,  that  nothing  be  lost.”  Hers 
is  no  hireling's  eye  and  hand.  The  husband  lays  his  purse  in  her 
lap,  assured  that  the  comfort  and  responsibility  of  his  house  and  the 
interests  of  his  property  are  safe  in  her  keeping. 

Let  the  husband,  then,  who  is  thus  blessed,  appreciate  the  gift  of 
God.  “ A prudent  wife  is  from  the  Lord,”  and  the  gift  is  worthy  of 
the  Giver.  “ Her  price  is  far  above  rubies and  we  are  told,  m the 
word  of  God,  “ the  heart  of  her  husband  doth  safely  trust  in  her.” 
There  is  a peculiarity  in  this  language.  Ordinarily,  it  is  the  office  of 
divine  truth  to  weaken  our  confidence  in  earthly  blessings.  Thus  it 
is  said  : “ He  that  trusted  in  his  own  heart  is  a fool.”  “ Trust  not  in 
man,  whose  breath  is  in  his  nostrils.”  “ Put  not  your  trust  in  prin- 
ces.” “Trust  not  in  uncertain  riches.”  Human  friendships  are 
treacherous.  Wealth  is  too  cold  to  fill  a warm  heart.  Fame  hangs 
on  a breath  of  air,  and  comes  and  goes,  rises  and  falls  by  the  caprices 
of  a crowd.  God  ordinarily  represents  earthly  things  as  vanity.  But 
he  seems  to  make  an  exception  in  favor  of  a virtuous  woman.  Of  a 
true  and  virtuous  wife,  he  says,  “ The  heart  of  the  husband  doth  safe- 
ly trust  in  her  ; and  while  he  may  trust,  let  him  love,  appreciate  and 
meetly  cherish  her. 


39 


PRACTICAL  CYCLOPAEDIA. 


TO  WIVES. 

Above  all  things  there  should  be  no  gloom  at  home.  The  dark 
clouds  of  discontent  and  shadows  of  wasting  fretfulness  should  never 
cross  its  threshold — throwing  their  large  black  shapes  like  funeral 
palls,  over  the  happy  young  spirits  gathered  there.  In  the  sentiment 
thus  generally  stated  all  agree — but  how  to  prevent  such  sad  visitants 
to  the  earthly  heaven  of  the  heart,  and  upon  whom  rests  the  respon- 
sibility of  guarding  it  against  such  intrusions,  upon  these  points,  there 
is  a wide  difference  of  opinion.  After  all  that  may  be  said  about  the 
mutual  responsibilities  of  parents,  it  cannot  be  denied  that  in  all  that 
affects  the  reign  of  peace  and  love  in  the  family  circle,  woman  holds 
and  exercises  supreme  and  entire  control.  A faithful,  affectionate  wife 
and  mother  will  make  home  a heaven,  and  go  far  to  make  every  in- 
mate an  angel  there.  If  she  will  she  may  sit  on  a throne  and  be  the 
presiding  deity  of  the  household.  She  wields  a power  more  absolute 
and  more  efficient  than  any  and  all  others  combined.  The  children 
are  her  imitators,  and  the  servants  are  moulded  by  her  influence ; 
even  the  Husband  and  Father,  prate  as  he  may  of  his  superiority  in 
point  of  position,  inevitably  becomes  just  what  the  Wife  and  Mother 
makes  him.  Each  member  of  a household  receives  its  cue  from  the 
Wife  and  Mother.  The  children  repeat  in  themselves  the  tones  of  her 
voice,  the  expressions  of  her  countenance,  and  even  the  movements  of 
her  body.  The  servants  almost  unconsciously  adopt  her  manner  and 
spirit — and  the  Husband  and  Father  becomes  like  her,  or  falls  out  of 
the  circle  and  becomes  a stranger  in  his  own  house. 

The  reception  that  the  little  song  “ What  is  home  without  a Mother” 
everywhere  meets  with,  is  a testimony  swelling  up  from  the  heart  of 
humanity,  that  home  is  what  a Mother  makes  it.  The  conceded  axiom 
that  Man  without  Woman,  under  all  the  circumstances  of  life  whicfi 
go  to  make  up  his  happiness,  is  “A  World  without  a Sun”  attests  as 
plainly,  from  the  depths  of  the  human  soul,  that  Man  is,  in  this  re- 
spect, what  W oman  makes  him.  These  reflections  were  suggested  by 
a little  incident  in  every  day  life,  which,  but  for  the  musing  fit  that 
was  upon  me  at  the  time,  might  have  passed  unnoticed  by  me.  Walk- 
ing home  with  a friend  one  evening  in  dreary  cold  December,  our  con- 
versation turned  upon  the  effects  of  a business  life  in  the  present  day 
upon  the  disposition  and  temper  of  a man.  The  night  was  setting  in 
very  cold ; the  wind  blew  fitfully,  and  as  it  rose  and  fell  at  intervals  it 
produced  quite  a variety  of  sounds  which,  in  their  combination,  sug- 


TO  WIVES. 


33 


gested  the  idea  of  a funeral  dirge,  or  some  solemn  saddening  chant. 
My  friend  was  a man  of  some  thirty-five  years  experience  in  life — 
nearly  twenty  of  which  he  had  been  in  business.  He  had  not  succeed- 
ed in  accumulating  money — but,  though  his  family  was  somewhat  ex- 
pensive, he  had,  (with  the  exception  of  two  or  three  years  in  which  he 
*had  failed  in  business,  owing  to  circumstances  which  left  his  integrity 
and  standing  as  a merchant  unimpaired,)  always  secured  a good  living. 
The  effect  of  the  present  times  upon  his  business  had  been  of  a char- 
acter that  increased  its  difficulties  and  made  it  much  more  perplexing 
and  harrassing  than  heretofore. 

During  the  day  just  past  he  had  been  seriously  annoyed  by  contact 
and  contention  with  several  from  whom  he  had  been  experiencing 
what  he  regarded  as  persecutions  and  ill  will  on  business  accounts  al- 
together. He  had  borne  with  many  a cruel  tone — many  cold  and  even 
sharp  words  and  one  had  even  alluded  to  his  former  difficulties  in  bu- 
siness. He  had  come  out  of  the  trial  without  having  lost  his  temper 
or  self-respect,  for  he  had  not  retorted  upon  any  of  them  and  had  borne 
himself  with  a becoming  dignity  and  self-possession  throughout  the 
whole  interview — but  in  order  to  do  this  he  had  nerved  himself  up  to 
an  energy  so  desperate,  that  as  he  turned  away  from  his  store  his 
frame  relaxed  and  his  spirits  drooped — every  step  he  took  seemed  to 
increase  his  weakness  and  depression — his  limbs  ached  with  very  wea- 
riness ; and  his  temples  throbbed  with  the  pain-beat  caused  by  the 
mental  and  physical  exertion  ke  had  been  making.  All  this  came  out 
in  our  conversation  as  we  wended  our  way  along  the  streets  through 
which  we  were  passing  to  his  home ; and,  what  seemed  to  annoy  him 
most,  and  what,  I have  no  doubt,  led  him  to  recite  these  trials  and 
cares  to  me,  was  his  total  unfitness  to  meet  his  family  as  was  his  wont, 
and  as  he  felt  it  was  due  to  them  he  should  meet  them.  We  reached 
his  place  of  residence.  A soft  light  from  the  parlor  windows  spread 
its  enlivening  beams  on  the  red  pave  before  the  door,  which  suddenly 
brightened  as  his  latch  key  was  heard  opening  it.  A sweet  voice  fell 
upon  his  ear,  and  its  tones  were  so  soft  and  glad  that  despite  of  the 
sadness  that  had  been  weighing  down  his  spirits  his  face  lit  up  with 
bright  indications  that  hope  and  joy  had  again  entered  into  his  bosom 
and  were  nestling  against  his  heart. 

Our  hats  and  overcoats  were  hastily  removed  and  as  we  turned  and 
entered  the  sunny  little  parlor,  we  were  met  by  as  smiling  and  happy 
a face  as  woman  ever  wore.  She  did  not  hesitate  to  give  to  her  hus- 
band a cordial  and  earnest  welcome  home,  even  in  the  presence  of  a 
stranger.  Every  thing  about  this  woman  and  her  house  gave  evi- 


34 


PRACTICAL  CYCLOPAEDIA. 


dence  that  a loved  and  honored  one  was  expected.  The  shining  hair 
smoothed  over  her  fair  brow — her  dress  neat  and  tasteful — the  great 
arm  chair  drawn  up  to  the  fire — the  slippers  soft  and  warm,  laid  upon 
the  stool  before  the  grate.  The  children  (there  were  four  in  all,  but 
two  only  were  old  enough  to  wait  up  until  papa  came  home,)  were 
washed  and  combed,  and  dressed  with  scrupulous  neatness  and  care — 
and,  when  the  boots  were  drawn  and  slippers  donned — they  came  for- 
ward and  claimed  each  a place  beside  the  great  chair,  reaching  up  in 
turn  for  the  coveted  kiss — while  behind  and  leaning  over  its  side^stood 
the  Wife  and  Mother,  with  eyes  beaming  love  and  joy  in  every  glance. 
My  friend  reached  up  his  arms  and  clasping  them  about  her  neck 
drew  her  to  him  and  imprinted  upon  her  brow  a fond  kiss — as  she 
lifted  her  head  from  before  his  face,  his  eyes  met  mine  gazing  upon 

them  with  evident  delight — “ Ah,  C ,”  said  he,  “ all  the  trials  of 

this  long  long  day  are  past  and  gone  ! I might  have  known,  if  I had 
only  given  it  a thought,  that  my  gloomy  feelings  were  doomed  to  have 
but  a short  existence.  My  dear  good  wife  here  has  learned  to  govern 
herself,  and  her  household  too,  by  the  principles  of  the  Christian  Re- 
ligion. Come  to  my  home  when  I will,  and  how  I may,  it  is  always 
the  same — here  I am  consoled  for  all  my  trials — here  I cannot  be  un- 
happy — here  I am  sure  to  find  man’s  sweetest,  best  and  dearest  solace.” 

I will  not  detain  my  readers  with  an  account  of  all  that  passed  be- 
tween us  during  the  remainder  of  that  ever  to  be  remembered  eve- 
ning. Suffice  it  to  say  that  such  were  the  impressions  made  upon  my 
mind  and  heart  by  this  incident,  that  whenever  I have  met  the  lady 
alluded  to,  (and  we  have  met  frequently  since  then,)  I have  experien- 
ced more  profound  deference  and  respect  for  her — for  her  sex,  which 
she  adorns — and  for  her  religion  which  she  so  nobly  vindicates,  than 
I had  ever  before  deemed  due  to  aught  on  earth.  0 ! faithful  wife, 
what  privileges,  what  powers,  what  treasures  of  love  and  happiness 
are  placed  within  thy  grasp  ! What  rash  and  important  influences 
may  be  wielded  by  thee ! 

Never  let  your  husband  have  cause  to  complain  that  you  are  more 
agreeable  abroad  than  at  home.  Many  an  unhappy  marriage  has 
been  occasioned  by  neglect  in  these  particulars.  Nothing  can  be  more 
senseless  than  the  conduct  of  a young  woman,  who  seeks  to  be  ad- 
mired in  general  society  for  her  politeness  and  engaging  manners,  or 
skill  in  music,  when,  at  the  same  time,  she  makes  no  effort  to  render 
her  home  attractive ; and  yet  that  home,  whether  a palace  or  a cot- 
tage, is  the  very  centre  of  her  being,  the  nucleus  around  which  her  af- 
fections should  revolve. 


THE  FATHER. 


35 


Beware  of  entrusting  any  individual  whatever  with  small  annoyan- 
ces, or  misunderstandings  between  your  husband  and  yourself,  if  they 
unhappily  occur.  Confidants  are  dangerous  persons  ; and  many  seek 
to  gain  an  ascendancy  in  families  by  winning  the  good  opinion  of  young 
married  women.  Should  any  one  presume  to  offer  you  advice  with 
regard  to  your  husband,  or  seek  to  lessen  him  by  insinuations,  shun 
that  person  as  you  would  a serpent.  Many  a happy  home  has  been 
rendered  desolate  by  exciting  coolness,  or  suspicion,  or  by  endeavors 
to  gain  importance  in  an  artful  and  insidious  manner. 

A woman — a married  woman — who  permits  herself  to  find  fault 
with  her  condition  in  life,  and  allows  herself  to  be  chagrined  or  feel 
an  emotion  of  envy  toward  those  who  are  pecuniarily  better  situated 
than  herself,  has  already  taken  the  first  false  step  that  may  lead  her 
on  to  ruin  and  disgrace,  and  will  be  the  text  of  future  remorse  coupled 
with  degradation.  Envy  and  pride  go  hand  in  hand.  Women  will 
do  well  to  ponder  this,  and  let  content  make  happy  homes. 


THE  FATHER. 

A young  man  stood  in  the  center  of  a dim  chamber,  holding  in  his 
hands  his  first-born  child.  He  stood  in  silence,  with  his  eyes  fixed  on 
the  tiny  creature  he  held.  Tears  came  into  his  eyes  as  he  reflected 
on  the  utter  helplessness  of  that  unknowing  being,  that  “little  pilgrim 
of  love,  coming  none  knew  whither/’  “ How  strange,  how  wonder- 
ful,” thought  the  newly  consecrated  priest  of  the  household,  “that  the 
great  God,  should  entrust  to  a sinful  mortal  like  me  the  care  and 
training  of  one  of  his  human  spirits.  How  awful  is  the  responsibility 
that  has  come  upon  me.  I feel  that  this  is  not  my  child  alone,  but 
that  he  is  also  the  child  of  the  Eternal  God,  and  at  my  hands  will  his 
soul  be  required.  Not  for  my  pleasure  or  for  the  stay  of  my  old  age 
is  this  dear  infant  given,  so  much  as  for  my  instruction  in  the  things 
of  God.  I feel  this  hour  that  the  universal  Father  has  laid  his  hand 
on  me  in  a most  solemn  charge.  He  bids  me  to  interpret  to  my  child 
the  character  of  his  heavenly  Father  in  such  a manner  as  shall  give 
him  a worthy  and  attractive  idea  of  God.  I would  rather  drop  down 
now,  and  die  this  moment,  than  live  to  treat  my  boy  in  any  manner 
that  shall  cause  his  heart  to  shrink  back  from  God,  when,  in  future 
years,  He  shall  be  presented  to  his  mind  in  the  character  of  a father. 
I hold  thee,  my  unconscious  child,  and  over  thee  I resolve,  God  help- 


36 


PRACTICAL  CYCLOPAEDIA. 


ing  me,  that  I will,  to  the  utmost  of  my  power,  represent  to  thy  un- 
folding mind  the  justice,  the  wisdom,  the  mercy,  the  patience,  and 
love  of  God,  that  when  thou  art  told  that  He  is  thy  1 Father  ’ thou 
may’st  long  to  hasten  to  his  arms  and  look  upon  ‘his  face;  that  thy 
heart  may  willingly  and  gladly  yield  Him  its  service  and  homage. 

“Father  and  Son  are  the  staple  figures  of  the  gospel,  and  never, 
sweet  son,  may  thine  earthly  father  be  so  lost  to  his  duty  and  his  love 
to  thee,  as  to  libel,  by  his  own  behavior,  the  paternal  character  of  the 
Father  of  us  all.  Thou  art  in  my  power,  my  babe — thy  destiny  for 
weal  or  wo  is  in  my  hands,  thy  character  depends  upon  my  treatment 
and  training  of  thee,  and  I know  that  for  all  I do  to  thee  I must  ac- 
count to  Him  who  gave  thee.  Oh  ! child,  God  grant  me  grace  to  be 
a true  father  unto  thee,  or  let  Him  take  thee,  whilst  thou  art  unspot- 
ted, unto  himself.” 


THE  MOTHER. 

“Can  a mother’s  love  be  supplied  ? No ! a thousand  times  no  I By 
the  deep,  earnest  yearning  of  my  spirit  for  a mother's  love ; by  the 
weary,  aching  void  in  my  heart ; by  the  restless,  unsatisfied  wander- 
ings of  my  affections,  ever  seeking  an  object  on  which  to  rest ; by  my 
instinctive  discernment  of  the  true  maternal  love  from  the  false — as  I 
would  discern  between  a lifeless  statue  and  a breathing  man ; by  the 
hallowed  emotions  with  which  I cherish  in  the  depths  of  my  heart 
the  vision  of  a grass-grown  mound  in  a quiet  graveyard  among  the 
mountains  ; by  the  reverence,  the  holy  love,  the  feeling  akin  to  idola- 
try with  which  my  thoughts  hover  about  an  angel  form  among  the 
seraphs  of  Heaven — by  all  these,  I answer,  no  ! 

Dear  reader,  have  you  a mother  ? Then  on  your  knees  remember 
the  Giver  of  this  greatest  earthly  good,  and  as  you  offer  to  Him  the 
incense  of  a grateful  heart,  oh ! mingle  with  the  oblation  a prayer  for 
those  to  whose  quivering  lips  is  pressed  the  orphan’s  bitter  chalice.” 

A mother  mourning  at  her  first  born’s  grave,  or  closing  the  dying 
eye  of  child  after  child,  displays  a grief  whose  very  sacredness  is  sub- 
lime. But  bitterer,  heavier  than  the  death-stroke  is  the  desperation 
of  a son  who  rushes  over  a crushed  heart  into  vices  which  he  would 
hide  even  from  the  abandoned  and  the  vile. 

In  what  Christian  country  can  we  deny  the  influence  which  a moth- 
er exerts  over  the  whole  life  of  her  children.  The  roughest  and  hard- 


THE  MOTHER. 


37 


est  wanderer,  while  he  is  tossed  on  the  ocean,  or  while  he  scorches  his 
feet  on  the  desert  sands,  recurs  in  his  loneliness  and  suffering  to  the 
smiles  which  maternal  affection  shed  over  his  infancy ; the  reckless 
sinner,  even  in  his  hardened  career,  occasionally  hears  the  whisper- 
ings of  those  holy  precepts  instilled  by  a virtuous  mother,  and,  al- 
though they  may,  in  the  fulness  of  guilt,  be  neglected,  there  are  many 
instances  of  their  having  so  stung  the  conscience,  that  they  have  led 
to  a deep  and  lasting  repentance  ; the  erring  child  of  either  sex  will 
then  if  a mother  yet  exists,  turn  to  her  for  that  consolation  which  the 
laws  of  society  deny,  and  in  the  lasting  purity  of  a mother’s  love 
will  find  the  way  to  Heaven.  How  cheerfully  does  a virtuous  son  la- 
bor for  a poverty-stricken  mother  ! How  alive  is  he  to  her  honor  and 
high  standing  in  the  world  ! And  should  that  mother  be  deserted — 
be  left  in  “ worse  than  widowhood,”  how  proudly  does  he  stand  forth 
her  comfort  and  protector  ! Indeed,  the  more  we  reflect  upon  the  sub- 
ject, the  more  entirely  are  we  convinced,  that  no  influence  is  so  last- 
ing, or  of  such  wide  extent,  and  the  more  extensively  we  do  feel  the 
necessity  of  guiding  this  sacred  affection,  and  perfecting  that  being 
from  whom  it  emanates. 

“ The  future  character  of  a child,”  said  Napoleon,  “is  always  the 
work  of  its  mother,  and  he  delights  in  recollecting  that  to  his  parent 
did  he  owe  much  of  the  greatness  of  a mind,  which  probably  grasped 
at  too  much,  but  which  afterwards  enabled  him  to  bear  years  of  pri- 
vation and  exile  with  fortitude  and  dignity.  General  Scott  in  the 
opening  paragraph  of  his  autobiography  pays  this  beautiful  tribute  to 
his  mother : In  my  sixth  year  I lost  my  father,  a gallant  lieutenant, 
captain  in  the  Revolutionary  army,,  and  a successful  farmer.  Happily, 
my  dear  mother  was  spared  to  me  eleven  years  longer,  and  if,  in  my 
now  protracted  career,  I have  achieved  anything  that  my  countrymen 
are  likely  to  honor  in  the  next  century,  it  is  from  the  lessons  of  that 
admirable  parent  that  I derived  the  inspiration.  John  Randolph 
never  ceased,  till  his  dying  day,  to  remember  with  unutterable  affec- 
tion the  pious  care  of  his  mother,  in  teaching  him  to  kneel  at  her  side, 
and,  with  his  little  hands  pressed  together,  and  raised  upwards,  to 
repeat,  in  slow  and  measured  accents,  the  pattern  prayer. 

It  is  said  that  John  Quincy  Adams  remarked,  when  fourscore  years 
old,  that  he  had  no  recollection  of  ever  retiring  for  the  night  without 
repeating  the  simple  lines  which  his  mother  taught  him  when  he 
was  a very  little  child,  and  which  so  many  mothers  besides  her,  have 
taught  their  children. 


38 


PRACTICAL  CYCLOPAEDIA. 


u Now  I lay  me  down  to  sleep 
I pray  the  Lord  my  soul  to  keep ; 

If  I should  die  before  I wake, 

I pray  the  Lord  my  soul  to  take.” 

\ 

At  home  and  abroad,  on  the  sea  and  on  the  land,  in  the  presidential 
mansion  and  in  his  own  private  dwelling,  where  ever  he  laid  himself 
down  for  rest,  he  closed  not  his  eyes  in  sleep  till  he  had  repeated  these 
lines.  This  fact  reveals  to  us  the  character  of  the  man.  He  never 
hesitated  to  acknowledge  his  belief  in  a Supreme  Being,  and  to  own 
his  dependance  upon  Him  for  guidance  and  protection.  He  commenc- 
ed the  day  with  reading  the  Scriptures,  and  closed  it  with  the  words 
of  prayer.  And  he  did  this  through  all  the  scenes  of  his  varied  and 
protracted  life. 

This  fact  also  reveals  to  us  the  greatness  of  a mother’s  influence 
and  the  permanancy  of  her  early  instructions.  He  was  favored  with 
one  of  the  best  of  mothers,  and  she  spared  no  pains  in  teaching  him 
his  duties  both  to  God  and  man,  and  his  firm  adherence  to  what  he 
believed  to  be  right,  and  the  fearless  advocacy  of  it,  were  the  fruits 
of  her  instruction.  And  the  offering  up  of  that  simple  prayer  at 
night,  for  so  many  years,  he  traced  to  the  same  source.  She  taught 
him  to  pray,  taught  him  this  little  prayer,  and  he  ceased  not  to  offer 
t until  his  life  closed. 

“ My  mother,”  said  Mr.  Benton,  not  long  before  he  died,  “ asked  me 
not  to  drink  liquor,  and  I never  did.  She  desired  me  at  another  time 
to  avoid  gaming,  and  I never  knew  a card.  She  hoped  I would  not 
use  tobacco,  and  it  never  passed  my  lips.” 

I was  told  to-day  the  story  of  a mother  on  the  hills  of  Vermont, 
holding  by  the  right  hand  a son  of  sixteen  years  old,  mad  with  the 
love  of  the  sea.  And  as  she  . stood  by  the  garden  gate  one  sunny 
morning,  she  said:  “Edward,  they  tell  me  that  the  great  temptation 
of  a seaman’s  life  is  drink.”  Promise  me,  before  you  quit  your  moth- 
er’s hand,  that  you  will  never  drink.”  “And,”  said  he,  for  he  told 
me  the  story,  “ I gave  her  the  promise,  and  I went  the  broad  globe 
over — Calcutta,  the  Mediterranean,  San  Francisco,  the  Cape  of  Good 
Hope,  the  North  Pole  and  the  South — I saw  them  all  in  forty  years, 
and  I never  saw  a glass  filled  with  sparkling  liquor  that  my  mother’s 
form,  by  the  garden  gate,  on  the  green  hill-side  of  Vermont,  did  not 
rise  before  me;  and  to-day,  at  sixty,  my  lips  are  innocent  of  liquor.” 
Yet  that  was  not  half.  “For,”  said  he,  “yesterday  there  came  into 
my  counting-room  a young  man  of  forty,  and  asked,  ‘Do  you  know 
me?'  ‘No.’  ‘Well/  said  he,  ‘I  was  once  brought  drunk  into 


THE  MOTHER. 


39 


your  presence  on  shipboard ; you  were  a passenger ; the  captain  kick- 
ed me  aside;  you  took  me  to  your  berth  and  kept  me  there  until  I 
had  slept  the  sleep  of  intoxication ; you  then  asked  me  if  I had  a mo- 
ther. I said  I never  knew  a word  from  her  lips!  You  told  me  of 
yours  at  the  garden  gate,  and  to  day  I am  master  of  one  of  the  finest 
packets  in  New  York,  and  I came  to  ask  you  to  call  and  see  me.’  ” 
How  far  that  little  candle  throws  its  beams ! That  mother’s  word  on 
the  green  hill-side  of  Vermont! 

Not  long  ago  the  Eev.  Dr.  Mills,  in  one  of  his  powerful  appeals  to 
mothers  to  consecrate  their  children  to  the  ministry  of  the  Gospel, 
said:  “A  youth,  after  great  deliberation,  and  with  the  knowledge 
that  his  mother  desired  him  to  be  a clergyman,  decided  at  last  to 
become  a lawyer ; and  soon  after  his  mother  inquired  of  him  in  a tone 
of  deep  and  tender  interest,  ( my  son,  what  have  you  decided  to  do  ? ’ 
Ho  study  law,  mother.’  She  only  replied,  1 1 had  hoped  otherwise;’ 
and  her  convulsive  sobbing  told  the  depth  of  her  disappointment.  * Do 
you  think,’  said  he,  ‘I  could  go  into  the  law  over  my  mother’s  tears?’  ” 
He  reconsidered  the  case,  and  has  long  been  an  able  and  efficient 
clergyman. 

Eev.  Dr.  Leland,  of  South  Carolina,  stated  recently  in  the  prayer 
meeting  at  Saratoga  Springs,  that  of  one  hundred  students  in  the 
Theological  Seminary  at  Columbia,  he  had  ascertained,  by  personal 
inquiry,  that  ninety-nine  received  their  first  religious  impression  from 
pious  mothers.  All  that  Leigh  Eichmond  was,  he  attributed  to  the 
simplicity  and  propriety  with  which  his  mother  endeavored  to  win  his 
attention,  and  store  his  memory  with  religious  truths,  when  yet  al- 
most an  infant.  Oh!  if  Christian  mothers  would  but  wake  up  to  the 
use  of  their  powers  and  their  influences,  a Samuel  might  arise  out 
of  every  family,  and  Leigh  Eichmonds  be  numbered  by  thousands. 

Who  can  look  coldly  upon  a mother?  Who,  after  the  unspeakable 
tenderness  and  care  with  which  she  has  fostered  him  through  infancy, 
guided  him  through  childhood,  and  deliberated  with  him  through  the 
perplexities  of  opening  manhood,  can  speak  irreverently  of  a mother  ? 
Her  claims  to  the  affection  of  her  offspring  are  founded  in  nature ; 
and  cold  must  be  the  heart  that  can  deny  them.  “Oh!”  says  Irving, 
“there  is  an  enduring  tenderness  in  the  love  of  a mother  to  her  son 
that  transcends  all  other  affections  of  the  heart.  It  is  neither  to  be 
chilled  by  selfishness,  nor  daunted  by  danger,  nor  weakened  by  worth- 
lessness, nor  stifled  by  ingratitude.  She  will  sacrifice  every  comfort 
to  his  convenience ; she  will^  surrender  every  pleasure  to  his  enjoy- 
ment ; she  will  glory  in  his  fame,  and  exult  in  his  prosperity ; and 


40 


PRACTICAL  CYCLOPAEDIA. 


if  misfortune  overtake  him,  he  will  be  the  dearer  to  her  from  misfor* 
tune ; and  if  disgrace  settle  upon  his  name,  she  will  still  love  and  cher- 
ish him  in  spite  of  his  disgrace ; and  if  all  the  world  beside  cast  him 
off,  she  will  be  all  the  world  to  him.” 

Alas  ! how  little  do  we  appreciate  a mother’s  tenderness  while  liv- 
ing. How  heedless  are  we  in  youth  of  all  her  anxieties  and  kindness  ? 
But  when  she  is  dead  and  gone,  when  the  cares  and  coldness  of  the 
world  come  withering  to  our  hearts,  when  we  experience  how  hard  it 
is  to  find  true  sympathy,  how  few  to  love  us  for  ourselves,  how  few 
will  befriend  us  in  misfortune ; then  it  is,  that  we  think  of  the  mother 
we  have  lost. 

Over  the  grave  of  a friend,  of  a brother,  or  a sister,  I would  plant 
the  primrose,  emblematical  of  youth ; but  over  that  of  a mother,  I 
would  let  the  green  grass  shoot  up  unmolested,  for  there  is  something 
in  the  simple  covering  which  nature  spreads  upon  the  grave,  that  well 
becomes  the  abiding  place  of  decaying  age.  0,  a mother’s  grave ! 
Earth  has  some  sacred  spots,  where  we  feel  like  loosing  shoes  from  our 
feet,  and  treading  with  reverence ; where  common  words  of  social  con- 
verse seem  rude,  and  friendship’s  hands  have  lingered  in  each  other ; 
where  vows  have  been  plighted,  prayers  offered,  and  tears  of  parting 
shed.  Oh  ! how  thoughts  hover  around  such  places,  and  travel  back 
through  unmeasured  space  to  visit  them ! But  of  all  spots  on  this 
green  earth  none  is  so  sacred  as  that  where  rests,  waiting  the  resur- 
rection, those  we  have  once  loved  and  cherished — our  brothers,  or  our 
children.  Hence,  in  all  ages,  the  better  part  of  mankind  have  chosen 
and  loved  spots  of  the  dead,  and  on  these  spots  they  have  loved  to 
wander  at  eventide.  But  of  all  places,  even  among  the  charnel-houses 
of  the  dead,  none  is  so  sacred  as  a mother’s  grave.  There  sleeps  the 
nurse  of  infancy,  the  guide  of  our  youth,  the  counselor  of  our  riper 
years — our  friend  when  others  deserted  us ; she  whose  heart  was  a 
stranger  to  every  other  feeling  but  love — there  she  sleeps  and  we  love 
the  very  earth  for  her  sake. 


TO  MOTHEBS. 

It  is  said  that  a certain  celebrated  artist  had  already  spent  two 
whole  years  in  painting  a scene ; but  being  dissatisfied,  destroyed  the 
labor  of  so  many  months  and  was  making  another  attempt,  when  a 
friend  interrogated  him  as  to  the  cause  of  his  thus  spending  so  much 


TO  MOTHERS. 


41 


of  his  time.  His  reply  was,  “ I paint  for  immortality.”  Every  indi- 
vidual now  living,  is  doing  work  for  enterprise ; but  a mother , to  whom 
is  committed  the  training  of  a mortal  immortal,  is  emphatically  paint- 
ing for  immortality. 

Hers  is  the  hand  that  is  delineating  features  on  a canvass  which  will 
retain  its  characters  “ far  into  the  other  world.”  It  is  this  considera- 
tion that  gives  its  momentous  importance  to  that  question,  so  often 
asked  with  such  solicitude,  by  the  anxious  mother,  “ what  influences 
among  those  I can  bring  to  bear  upon  my  child,  will  be  the  most  last- 
ing and  productive  of  the  greatest  good  ?” 

Who  among  the  children  of  men  require  so  much  wisdom  as  the 
mother  of  a family  ! The  statesman  requires  wisdom  that  he  may  so 
advise  or  direct  as  to  secure  the  happiness  or  prosperity  of  the  nation  ; 
but  should  one  statesman  act  unwisely,  another  may  step  in  and  re- 
pair the  evil,  and  so  his  country  may  be  saved  from  impending  ruin. 
The  merchant  needs  wisdom  and  skill,  and  foresight  and  tact,  that  he 
may  guide  his  affairs  with  discretion  ;•  but  should  his  plans  be  all  frus- 
trated, and  riches  make  themselves  wings  and  fly  away  at  one  period 
of  his  life,  he  may  have  them  returned  at  another,  so  that  at  the  close 
of  his  life  he  may  leave  his  family  in  ease  and  comfort.  The  farmer 
needs  wisdom  in  cultivating  his  land  and  arranging  his  stock,  so  as  to 
bring  him  the  best  return  for  his  labor  and  toil ; but  should  he  fail 
one  year  to  realize  his  hopes,  the  next  may  make  up  the  deficiency. 
The  navigator  needs  wisdom  to  guide  his  frail  bark  over  the  trackless 
deep,  so  that  he  may  escape  the  rocks  and  quicksands;  and  whirlpools 
which  may  lie  in  his  way ; but  should  he  be  unfortunate,  and  become 
a wreck,  he  has  a chance  of  being  saved  by  holding  on  to  the  rigging 
or  escaping  in  his  boat,  and  in  this  pitiful  situation  may  find  timely 
help  from  another  voyager.  But  the  Mother  ! if  she  makes  a mis- 
take in  her  mighty  work,  the  probability  is  that  it  will  be  fatal.  Her 
little  bark  which  has  just  been  launched  upon  the  ocean  of  life,  will 
find  many  rocks  and  quicksands,  and  whirlpools  in  its  way ; she,  the 
mother , is  to  be  the  pilot  for  the  most  important  part  of  the  voyage, 
and  if  she  fails  to  guide  it  aright,  dreadful  will  be  the  wreck  when  it 
dashes  over  the  precipice  of  time  into  the  abyss  of  eternity.  There 
will  be  no  kind  hand  to  help,  no  returning  season  to  repair  the  inju- 
ry ; the  work  is  done,  and  done  badly ; and  eternity  will  echo  and  re- 
echo the  dreadful  tale  of  a child  lost  through  its  mother  s neglect ! 

Napoleon  once  asked  a lady  what  France  needed  for  the  education 
of  her  youth,  and  the  short  profound  reply  was,  “ Mothers  !” 


42 


PRACTICAL  CYCLOPAEDIA. 


The  first  book  read,  and  the  last  book  laid  aside  by  every  child,  is 
the  conduct  of  its  mother. 

1.  First  give  yourself,  then  your  child,  to  God.  It  is  but  giving 
him  his  own. 

2.  Always  prefer  virtue  to  wealth — the  honor  that  comes  from  God 
to  the  honor  that  comes  from  men.  Do  this  for  yourself,  do  it  for 
your  child. 

3.  Let  your  whole  course  be  to  raise  your  child  to  a high  standard. 
Do  not  sink  into  childishness  yourself. 

4.  Give  not  needless  commands,  but  when  you  command,  require 
prompt  obedience. 

5.  Never  indulge  a child  in  cruelty,  even  to  an  insect. 

6.  Cultivate  sympathy  with  your  child  in  all  lawful  joys  and  sor- 
rows. 

7.  Be  sure  that  you  never  correct  a child  until  you  know  it  deserves 
correction.  Hear  it  first  and  fully. 

8.  The  knowledge  and  fear  of  the  Lord,  are  the  beginning  of  wis- 
dom.' 

9.  Nevkr  mortify  the  feelings  of  your  child  by  upbraiding  it  with 
dulness ; but  do  not  inspire  it  with  self-conceit. 

10.  Pray  with  and  for  your  child,  often  and  heartily. 

11.  Encourage  all  attempts  at  self-improvement. 

12.  Never  deceive  nor  break  a promise  to  a child. 

It  was  a judicious  resolution  of  a father,  being  asked  what  he  in- 
tended to  do  with  his  girls,  he  replied  : I intend  to  apprentice  them  to 
their  excellent  mother,  that  they  may  learn  the  art  of  improving  time, 
and  be  fitted  to  become  wives,  mothers,  and  heads  of  families,  and 
useful  members  of  society. 

Young  women,  and  particularly  those  brought  up  in  luxury  and  in- 
dolence, are  too  apt  to  consider  domestic  concerns,  beneath  their  no- 
tice. This  is  a great  mistake.  Women  should  from  their  infancy  be 
accustomed  to  have  the  direction  of  some  department  in  their  father’s 
house ; they  should  keep  the  accounts,  learn  to  purchase  the  various 
articles  used  in  housekeeping,  and  know  how  each  may  be  employed 
to  most  advantage  : meanwhile  care  must  be  taken  that  economy  de- 
generate not  into  avarice,  explain  the  folly  of  this  passion,  remind 
them  that  it  increases  with  age,  that  it  is  very  disgraceful,  and  that  a 
prudent  woman  should  only  endeavor  by  a frugal  and  diligent  life  to 
avoid  the  shame  attached  to  prodigality  and  extravagance.  It  is  ne- 
cessary to  curtail  all  useless  expenses  in  order  to  be  more  liberal  in 
acts  of  benevolence,  charity,  and  friendship.  Frequently  that  which 


TO  MOTHERS. 


43 


costs  most  at  first,  is  ultimately  cheapest,  and  it  is  a general  good 
management,  not  a mean  parsimony,  that  is  truly  profitable.  Do  not 
fail  to  represent  the  folly  of  those  women,  who  eagerly  save  a wax 
candle,  while  they  suffer  themselves  to  be  cheated  in  objects  of  impor- 
tance. Teach  your  daughters  to  pay  great  attention  to  neatness  and 
regularity,  and  accustom  them  not  to  suffer  anything  dirty  or  slattern- 
ly about  their  persons  or  in  their  houses.  Tell  them  nothing  contri- 
butes so  much  to  economy  as  keeping  everything  in  its  proper  place : 
this  rule,  though  apparently  trifling,  is  highly  important,  and  should 
be  strictly  observed.  When  your  daughters  firs*  begin  to  attend  do- 
mestic concerns,  let  them  commit  some  errors,  as  it  is  well  to  sacrifice 
something  to  improvement;  point  out  what  they  should  have  done  to 
avoid  these  inconveniences,  and  teach  them  what  you  have  yourself 
learned  by  experience.  Be  not  afraid  to  tell  them  of  similar  mistakes 
you  committed  while  young,  for  by  these  means  you  will  inspire  them 
with  confidence  in  themselves,  and  without  which  they  will  never  do 
anything  well. 

I know  some  houses,  well  built  and  handsomely  furnished,  where  it 
is  not  pleasant  to  be  even  a visitor.  Sharp,  angry  tones  resound 
through  them  from  morning  till  night,  and  the  influence  is  as  conta- 
gious as  measles,  and  much  more  to  be  dreaded  in  a household.  The 
children  catch  it  and  it  lasts  for  life  an  incurable  disease.  Where 
mother  sets  the  example  you  will  scarcely  hear  a pleasant  word  among 
the  children  in  their  plays  with  each  other.  Yet  the  discipline  of 
such  a family  is  always  weak  and  irregular.  The  children  expect  just 
so  much  scolding  before  they  do  anything  they  are  bidden,  while  many 
a home  where  the  low,  firm  tone  of  the  mother,  or  a decided  look  of 
her  steady  eye  is  law,  never  think  of  disobedience,  either  in  or  out 
of  her  sight.  Oh  mothers,  it  is  worth  a great  deal  to  cultivate  that 
“ excellent  thing  in  woman,”  a low,  sweet  voice.  If  you  are  ever  so 
much  tired  by  the  mischievous  or  willful  pranks  of  the  little  ones,  speak 
low.  It  will  be  a great  help  to  you  even  to  try  to  be  patient  and 
cheerful,  if  you  cannot  wholly  succeed.  Anger  makes  you  wretched, 
and  your  children  also.  Impatient,  angry  tones  never  did  the  heart 
good,  but  plenty  of  evil.  Bead  what  Solomon  says  of  them,  and  re- 
member he  wrote  with  an  inspired  pen.  You  cannot  have  the  excuse 
for  them  that  they  lighten  your  burdens  any — they  make  them  only 
ten  times  heavier.  For  your  own  as  well  as  your  children’s  sake, 
learn  to  speak  low.  They  will  remember  that  tone  when  your  head 
is  under  the  willows.  So  too,  would  they  remember  a harsh  and  angrv 
voice.  Which  legacy  will  you  leave  to  your  children  ? 


44 


PRACTICAL  CYCLOPAEDIA. 


How  many  mothers  are  there  in  the  world  who  have  one  manner  of 
speaking  at  home,  and  another  when  out  in  society  ? Can  there  be  a 
more  touching  rebuke  than  that  uttered  by  the  little  girl  below  ? She, 
like  all  children,  was  a close  observer  of  her  parent’s  conduct.  A lady 
who  was  in  the  habit  of  visiting  the  poor  for  benevolent  purposes,  took 
her  little  daughter  with  her.  The  child  saw,  heard,  and  was  ’inter- 
ested. But  there  was  something  which  the  child  could  not  exactly 
make  out.  So  on  the  road  home  she  said  : “ Mamma,  when  you  are 
out  visiting  the  poor  you  always  talk  about  Jesus  Christ  to  them,  and 
you  don’t  talk  of  him  when  you  are  at  home.” 

“ Walk  in,  Mrs.  Sloane,”  said  a mother,  as  she  ushered  a visitor  into 
the  family  room,  where  her  three  daughters  were  seated.  “ It  seems 
an  age  since  you  were  here.  You  have  quite  neglected  us.  I really 
felt  unhappy  about  it,  and  wondered  what  kept  you  away  so  long.” 
And  so  the  lady  ran  on,  enlarging  upon  her  happiness  at  seeing  her 
friend  once  more.  The  lady  was  pleased  with  this  appreciation  of  her 
society,  and  after  a pleasant  call  of  a reasonable  length  prepared  to 
go.  Then  followed  an  urgent  request  that  she  would  sit  longer,  suc- 
ceeded by  a pressing  invitation  to  call  again.  The  acquaintance  passed 
on  down  the  street,  and  the  mother  turned  to  the  three  young  ladies, 
as  she  resumed  the  work  which  had  been  laid  aside  for  the  caller,  with 
the  pettish  remark,  “ I wonder  how  people  find  so  much  time  to  run 
around  the  streets  and  trouble  their  neighbors.”  This  mother  was  a 
professing  Christian,  and  but  ? short  time  before  had  expressed  her 
deep  concern  to  her  pastor  for  the  souls  of  her  daughters.  “I  talk 
with  them,  and  pray  and  labor  for  their  conversion,  but  it  all  seems  to 
do  no  good.”  Alas ! could  they  possibly  have  confidence  in  a religion 
which  was  thus  represented  ? Would  not  that  mother’s  insincerity 
make  a deeper  impression  on  their  hearts  than  all  her  precepts  ? Re- 
member, mother,  there  are  sharp  eyes  watching  you  every  hour. 
“There’s  a chief  among  them  that  takes  notes,”  when  you  least  sus- 
pect it.  You  may  sometimes  “get  on  the  blind  side”  of  older  people, 
but  seldom  on  that  of  keen,  honest-hearted  children.  And  0 what 
fatal  consequences  may  result  from  your  inconsistency,  with  your  high 
profession  as  Christian  mothers  ! When  once  a child  loses  faith  in 
mother,  one  of  the  great  anchor-cables  of  his  life  is  severed,  and  fear- 
ful indeed  may  be  the  shipwreck.  Be  what  you  seem,  mother,  to  all 
the  world,  if  you  would  have  your  children  believe  in  your  truth.  No 
authority  can  command  their  respect  for  a hypocritical  mother.  They 
will  in  heart  despise  her  character,  though  a mere  natural  affection 
which  they  share  in  common  with  the  lower  orders  of  animal  life  may 


MANAGEMENT  OF  CHILDREN. 


45 


bind  their  hearts  to  her.  Still  it  is  weak  as  a spider’s  web,  com- 
pared with  the  might  of  that  mother’s  influence  who  can  command 
the  unsullied  love  and  perfect  confidence  of  her  children. 

If  you  wish  to  cultivate  a gossipping,  meddling,  censorious  spirit  in 
your  children,  be  sure  when  they  come  home  from  church,  a visit,  or 
any  other  place  where  you  do  not  accompany  them,  to  ply  them  with 
questions  concerning  what  everybody  wore,  how  everybody  looked, 
and  what  everybody  said  and  did — and  if  you  find  anything  in  all  this 
to  censure,  always  do  it  in  their  hearing.  You  may  rest  assured,  if 
you  pursue  a course  of  this  kind,  they  will  not  return  to  you  unladen 
with  intelligence;  and,  rather  than  it  should  be  uninteresting,  they 
will  by  degrees  learn  to  embellish  in  such  a manner  as  shall  not  fail  to 
call  forth  remarks  and  expressions  of  wonder  from  you.  You  will,  by 
this  course,  render  the  spirit  of  curiosity — which  is  so  early  visible  in 
children,  and  which,  if  rightly  directed,  may  be  made  the  instrument 
of  enriching  and  enlarging  their  minds — a vehicle  of  mischief,  which 
shall  serve  only  to  narrow  them. 

By  the  quiet  fireside  of  home,  the  true  mother,  in  the  midst  of  hei 
children,  is  sowing,  as  in  vases  of  earth,  the  seeds  of  plants  that  shal 
sometime  give  to  Heaven  the  fragrance  of  their  blossoms,  and  whose 
fruit  will  be  a rosary  of  angelic  deeds — the  noblest  offering  that  she  car 
make  through  the  ever-ascending  and  ever-expanding  souls  of  hei 
children  to  her  Maker.  Every  word  that  she  utters  goes  from  heart 
to  heart  with  a power  of  which  she  jjttle  dreams.  Solemn  is  the 
thought,  but  not  more  solemn  to  the  Christian  mother  than  the  thought 
that  every  word  that  falls  from  her  lips,  every  expression  of  her  coun- 
tenance, even  in  the  sheltered  walk,  and  retirement,  may  leave  an  in- 
delible impression  upon  the  young  souls  around  her,  and  form,  as  it 
were,  the  underlying  strata  of  that  education  which  peoples  Heaven 
with  celestial  beings,  and  gives  to  the  white  brow  of  the  angel,  next 
to  the  grace  of  God,  its  crown  of  glory. 


MANAGEMENT  OF  CHILDREN. 

Bishop  Paine,  of  the  Southern  Methodist  Church  said  at  Alexan- 
dria : “ Give  him  the  children  of  a town  for  five  years,  and  he  would 
take  the  town.”  “ The  child,”  says  Wordsworth,  “ is  father  of  the 
man.” 

The  instruction  of  your  children  cannot  commence  too  early.  Every 


46 


PRACTICAL  CYCLOPAEDIA. 


mother  is  capable  of  teaching  her  children  obedience,  humility,  cleanli- 
ness and  propriety  of  behavior ; and  it  is  a delightful  circum- 
stance, that  the  first  instruction  should  thus  be  communicated  by 
so  tender  a teacher.  It  is  by  combining  affectionate  gentleness  in 
granting  what  is  right,  with  judicious  refusal  of  what,  is  improper, 
that  the  happiness  of  children  is  promoted,  and  that  good  and  orderly 
habits  are  established.  If  children  are  early  trained  to  be  docile 
and  obedient,  the  future  task  of  guiding  them  aright  will  be  com- 
paratively easy. 

Do  all  in  your  power  to  teach  your  children  self-government.  If  a 
child  is  passionate,  teach  him  by  gentle  and  patient  means,  to  curb  his 
temper.  If  he  is  greedy,  cultivate  liberality  in  him.  If  he  is  sulky, 
charm  him  out  of  it  by  encouraging  frank,  good  humor.  If  he  is  in- 
dolent, accustom  him  to  exertion.  If  pride  makes  his  obedience  re- 
luctant, subdue  him  by  counsel  or  discipline.  In  short,  give  your 
children  a habit  of  overcoming  their  besetting  sin. 

In  all  your  teaching  do  not  forget  the  most  important  of  lessons. — 
Teach  to  love,  so  that  when  your  eyes  are  old,  and  their  sense  almost 
extinguished,  you  may  yet  find  round  your  sick  couch  and  dying  bed 
no  greedy  covetous  looks,  but  anxious  weeping  eyes,  which  strive  to 
warm  your  freezing  life,  and  lighten  the  darkness  of  your  last  hour 
by  thanks  for  their  first ; teach  to  love,  I repeat ; that  means — do  you 
love! 

The  very  handling  of  the  nursery  is  significant,  and  the  petulance, 
the  passion,  the  gentleness,  the  tranquilty  indicated  by  it,  are  all  re- 
produced in  the  child.  His  soul  is  a purely  receptive  nature,  and  that 
for  a considerable  period,  without  choice  or  selection.  A little  farther 
on,  he  begins  voluntarily  to  copy  everything  he  sees.  Voice,  manner, 
gait,  everything  which  the  eye  sees,  the  mimic  instinct  delights  to  act 
over.  And  thus  we  have  a whole  generation  of  future  men  receiving 
from  us  their  very  beginnings,  and  the  deepest  impulses  of  their  life 
and  immortality.  They  watch  us  every  moment,  in  the  family,  before 
the  hearth,  and  at  the  table ; and  when  we  are  meaning  them  no  good 
or  evil,  when  we  are  conscious  of  exerting  no  influence  over  them,  they 
are  drawing  from  us  impressions  and  molds  of  habit,  which,  if  wrong, 
no  heavenly  discipline  can  wholly  remove ; or,  if  right,  no  bad  associ- 
ations utterly  dissipate.  Now,  it  may  be  doubted,  I think,  whether, 
m all  the  active  influence  of  our  lives,  we  do  as  much  to  shape  the 
destiny  of  our  fellow  men,  as  we  do  in  this  single  article  of  unconscious 
influence  over  children. 

Be  ever  gentle  with  the  children  that  God  has  given  to  you;  re- 


MANAGEMENT  OF  CHILDREN. 


47 


prove  them  earnestly,  but  never  in  anger.  In  the  forcible  language 
of  Scripture  “Be  not  bitter  against  them.”  “Yes,  they  are  good 
children,”  I once  heard  a kind  parent  say,  “I  talk  to  them  much,  but 
I don’t  like  to  beat  my  children,  the  world  will  beat  them.”  It  was 
a beautiful  thought,  yet  there  is  not  one  child  that  comes  round  your 
table,  hearty  as  they  now  look,  on  whose  head,  if  long  spared,  the 
storm  will  not  beat.  Adversity  may  wither  them,  sickness  fade,  a 
cold  world  frown  on  them;  but  amid  all,  let  memory  carry  them  back 
to  a home  where  the  law  of  kindness  reigned,  where  the  mother’s  re- 
proving eye  was  moistened  with  a tear,  and  a father’s  frown  was  more 
in  sorrow  than  in  anger. 

Be  patient  with  the  little  ones.  Let  neither  their  slow  understand- 
ing nor  occasional  pertness  offend  you  to  provoke  the  sharp  reproof. 
Remember  the  world  is  new  to  them,  and  they  have  no  slight  task  to 
grasp  with  their  unripened  intellect  the  mass  of  facts  and  truths  that 
crowd  upon  their  attention.  You  are  grown  to  maturity  and  strength, 
through  years  of  experience ; and  it  ill  becomes  you  to  fret  at  a child 
who  fails  to  keep  pace  with  your  thought.  Teach  him  patiently  as 
God  teaches  you  “ line  upon  line,  precept  upon  precept,  here  a little, 
and  there  a little.”  Cheer  him  on  in  his  conflict  of  mind,  in  after 
years  his  ripe,  rich  thought  shall  rise  and  call  you  blessed. 

Bide  patiently  the  endless  questionings  of  your  children.  Do  not 
roughly  crush  the  rising  spirit  of  free  inquiry  with  an  impatient  word 
or  frown,  nor  attempt  on  the  contrary,  a long  instructive  reply  to 
every  casual  question.  Seek  rather  to  deepen  their  curiosity.  Con- 
vert if  possible,  the  careless  question  into  a profound  and  earnest  in- 
quiry. Let  your  reply  send  the  little  questioner  forth,  not  so  much 
proud  of  what  he  has  learned,  as  anxious  to  know  more.  Happy, 
thou,  if,  in  giving  your  child  the  molehill  of  truth  he  asks  for,  you 
can  whet  his  curiosity  with  a glimpse  of  the  mountain  of  truth  lying 
beyond ; so  wilt  thou  send  forth  a philosopher,  and  not  a silly  pedant 
into  the  world. 

Bear  patiently  the  childish  humors  of  those  little  ones.  They  are 
but  the  untutored  pleadings  of  the  young  spirit  for  care  ard  cultiva- 
tion. Irritated  into  strength,  and  hardened  into  habits,  they  will 
haunt  the  whole  life  like  fiends  of  despair,  and  make  the  little  ones 
curse  the  day  they  were  born ; but  corrected  kindly  and  patiently, 
they  become  elements  of  happiness  and  usefulness.  Passions  are  but 
fires,  they  may  either  scorch  us  with  their  uncontrolled  fury,  or  may 
yield  us  a genial  and  needful  warmth. 

Bless  your  little  ones  with  a patient  care  of  their  childhood,  and 


48 


PRACTICAL  CYCLOPAEDIA. 


they  will  certainly  consecrate  the  glory  and  grace  of  their  man- 
hood to  your  service.  Sow  in  their  hearts  the  seeds  of  a perennial 
blessedness;  its  ripened  fruit  will  afford  you  a perpetual  joy.  Send 
your  little  child  to  bed  happy.  Whatever  cares  press,  give  it  a warm 
good  night  kiss  as  it  goes  to  its  pillow.  The  memory  of  this  in  the 
stormy  years  which  fate  may  have  in  store  for  the  little  one,  will  be 
like  Bethlehem’s  star  to  the  bewildered  shepherds. 

Harshness  and  severity  used  without  caution  is  calculated  either  to 
injure  the  dignity  and  independent  spirit  of  the  child,  or  produce  a 
morbid  obstinancy  and  perverseness.  It  is  at  times  necessary  to  cen- 
sure and  punish ; but  very  much  more  may  be  done  by  encouraging 
children  when  they  do  well.  Be,  therefore,  more  careful  to  express 
your  approbation  of  good  conduct  than  your  disapprobation  of  bad. 
Nothing  can  more  discourage  a child  than  a spirit  of  incessant  fault- 
finding on  the  part  of  its  parent;  and  hardly,  anything  can  exert  a 
more  injurious  influence  upon  the  disposition 'both  of  the  parent  and 
child.  There  are  two  great  motives  influencing  human  action — hope 
and  fear.  Both  of  these  are  at  times  necessary.  But  who  would  not 
prefer  to  have  her  child  influenced  to  good  conduct  by  a desire  of  pleas- 
ing rather  than  by  the  fear  of  offending  ? If  a mother  never  expresses 
her  gratification  when  her  children  do  well  and  is  always  censuring 
them  when  she  sees  anything  amiss,  they  are  discouraged  and  unhap- 
py ; their  dispositions  become  hardened  and  soured  by  this  ceaseless 
fretting ; and  last,  finding  that,  whether  they  do  well  or  ill,  they  are 
equally  found  fault  with,  they  relinquish  all  efforts  to  please  and  be- 
come heedless  of  reproaches. 

The  day  for  sternness  of  family  discipline  is  passed ; but  the  day 
of  thorough  respectfulness  among  its  members  and  a careful  proprie- 
ty will  never  pass.  Play  with  your  children  as  much  as  you  please, 
but  keep  the  reins  of  your  authority  steadily  drawn. 

Some  dangerous  theorists  hold  that  vehemence  of  passion  proves 
strength  of  feeling ; that  people  of  warm  tempers  have  necessarily 
warm  affections ; and  that  a boy’s  spirit  should  not  be  broken.  They 
never  consider  that  a burst  of  passion  is  neither  more  nor  less  thau  a 
burst  of  selfishness,  and  that  the  individual  who  does  more  injury  in 
one  hour  of  anger  than  he  could  undo,  perhaps  in  years  of  willing 
toil,  is  likely  to  make  his  friends  wish  that  his  feelings  had  only  the 
usual  and  average  strength  of  their  own,  and  that  his  spirit  had  been 
curbed  only  by  his  reason. 

The  eldest  son  of  President  Edwards,  congratulating  a friend  on 
having  a fine  family  of  sons,  said  to  him  with  much  earnestness,  “He- 


MANAGEMENT  OF  CHILEItEN. 


49 


member  there  is  but  one  mode  of  family  government.  I have  brought 
up  and  educated  fourteen  boys,  two  of  whom  I brought,  or  rather 
suffered  to  grow  up  without  the  rod.  One  of  those  was  my  youngest 
brother,  and  the  other  Aaron  Burr,  my  sister's  only  son,"  both  of 
whom  had  lost  their  parents  in  their  childhood  ; “ and  from  both  my 
observation  and  experience,  I tell  you,  sir,  maple  sugar  govern- 
ment will  never  answer.  Beware  how  you  let  the  first  act  of  disobe- 
dience in  your  little  boys  go  unnoticed,  and  unless  evidence  of  repent- 
ance be  manifest,  unpunished."  Of  all  the  sermons  I ever  heard, 
long  or  short,  this  has  been  the  most  useful,  so  far  as  this  world  is 
concerned.  It  is  a solemn  lesson,  to  be  prayerfully  pondered  by  all  pa- 
rents and  guardians.  The  Bible  lays  down  four  great  rules,  involving 
the  four  great  elements  of  the  successful  religious  training  of  children 
— prayer,  instruction,  example,  and  restraint.  And  it  is  useless  to 
pray  for,  or  with  your  children,  if  you  do  not  instruct  them ; and  it 
will  be  in  vain  to  instruct  them  if  your  example  contradicts  your 
teaching;  and  in  vain  will  be  the  prayer,  the  instruction,  the 
example,  if,  like  Eli,  when  your  children  do  wrong,  you  “ restrain  them 
not." 

It  is  related  of  the  mother  of  Gen.  Schuyler,  that  she  was  indul- 
gent, but  a firm  disciplinarian,  and  she  never  allowed  her  authority  to 
be  questioned  by  her  children.  The  General  frequently  mentioned  an 
illustrative  example  that  occurred  when  he  was  about  ten  years  of 
age.  On  one  occasion,  not  satisfied  with  some  food  that  was  set  before 
him  at  dinner,  he  refused  to  eat  it,  and  asked  for  another  dish.  His 
mother,  regarding  his  dislike  as  whimsical,  ordered  a servant,  to  carry 
the  dish  away,  and  nothing  else  was  given  him.  At  supper  the  same 
dish  was  set  before  him,  and  it  was  again  refused.  He  went  to  bed 
fasting,  and  the  next  morning  the  same  dish  was  given  him  for  break- 
fast. All  this  while  his  mother  had  not  uttered  a word  of  reproof, 
nor  exhibited  the  least  unkindness  of  manner.  Hunger  had  subdued 
his  rebellious  spirit,  and  conscience  made  him  penitent.  He  ate  the 
obnoxions  food,  cheerfully  begged  his  mother  to  forgive  him  for  his 
obstinacy,  and  resolved  never  again  to  defy  her  authority.  This  kind 
of  maternal  discipline  had  a powerful  effect  and  was  reproduced  in 
the  character  of  the  son  in  an  eminent  degree. 

Says  Dr.  Edward  Lawton : Many  people  begin  the  education  of  their 
children  with  an  exhibition  of  toys,  marvelous  tales,  silly  romances, 
and  wind  up  with  the  circus  and  theatre.  The  degrading  influences 
and  sorrowful  consequences  of  this  mode  of  education  will  be  illustra- 
ted by  stating  a few  facts  that  passed  under  my  own  observation. 


50 


PRACTICAL  CYCLOPAEDIA. 


So  far  as  my  memory  goes,  about  thirty  boys  educated  in  this  way, 
i.  e.,  in  contempt  of  all  useful  knowledge  and  occupation  have  spent 
their  days  in  reading  novels,  the  lives  and  confessions  of  pirates  and 
murderers,  &c.,  and  their  nights  in  the  streets,  dram  shops,  gambling 
houses,  circus  and  theatre ; at  the  age  of  forty-five,  one  had  been  hung 
for  murder,  one  for  robbing  the  mail  and  three  as  pirates ; five  died 
in  the  penitentiary,  and  seven  lived  and  died  as  useless  vagabonds 
about  the  streets ; three  were  useful  mechanics,  and  the  fate  of  the  re- 
mainder is  unknown.  Of  about  forty  educated  with  me  by  a really 
moral  and  scientific  teacher  under  the  old  fogy  Puritanical  system  of 
restraint  as  it  is  now  called  by  Young  America,  at  the  age  of  fifty- 
five,  one  was  a member  of  Congress,  one  Judge  of  the  Supreme  Court, 
three  physicians,  five  lawyers,  fourteen  were  dead,  and  the  remainder 
farmers  and  mechanics,  and  so  far  as  known,  not  one  of  them 
was  ever  called  before  the  bar  of  his  country  on  a criminal  charge, 
and  they  all  had  comfortable  homes,  except  two  or  three,  and  every 
one  was  passably  respectable. 

Keep  your  children  off  the  street.  By  that  we  mean,  do  not  let 
them  make  acquaintance  on  the  sidewalks.  If  they  frequent  the  pub- 
lic schools,  you  must  establish  a sort  of  verbal  quarantine  at  your  own 
door,  and  examine  the  youthful  tongue  once  a day,  to  see  if  it  has  not 
a secretion  of  slang  upon  it. 

Fathers  and  mothers,  look  out  for  your  boys  when  the  shades  of 
evening  have  gathered  around  you  ! Where  are  they  then  ? Are  they 
at  home,  at  the  pleasant,  social  fireside,  or  are  they  running  the  streets? 
Are  they  gaining  a street  education?  If  so,  take  care,  the  chances 
of  their  ruin  are  many.  There  is  scarcely  anything  more  destructive 
to  their  morals  than  running  about  at  night.  Under  cover  of  dark- 
ness they  acquire  the  education  of  crime ; they  learn  to  be  rowdyish, 
if  not  absolutely  vicious ; they  catch  up  loose  talk,  they  hear  sinful 
thoughts,  they  see  obscene  things,  they  become  reckless  and  riotous. 
If  you  would  save  them  from  vulgarity,  save  them  from  ruin,  save 
them  from  prison,  see  to  it  that  night  finds  them  at  home.  More  than 
one  young  man  has  told  the  chaplain  of  the  State  prison  that  here  was 
the  beginning  of  his  downward  course,  which  finally  brought  him  to 
the  felon’s  cell.  Let  parents  solemnly  ponder  this  matter,  and  do  what 
they  can  to  make  home  attractive  for  all  the  children,  so  attractive 
that  the  boys  will  prefer  it  to  roaming  in  the  streets.  There  is  no 
place  like  home  in  more  sense  than  one — certainly  no  place  like  home 
for  boys  in  the  evening. 

Don’t  be  afraid  of  a little  fun  at  home,  good  people.  Don’t  shut  up 


MANAGEMENT  OF  CHILDREN. 


61 


your  house  lest  the  sun  should  fade  your  ckrpets,  and  your  hearts  lest 
a hearty  laugh  shake  down  some  of  the  musty  old  cobwebs  there.  If 
you  want  to  ruin  your  sons  let  them  think  that  all  mirth  and  social 
enjoyment  must  be  left  on  the  threshold  without  when  they  come  home 
at  night.  When  once  a home  is  regarded  as  only  a place  to  eat,  drink, 
and  sleep  in,  the  work  begins  that  ends  in  gambling-houses  and  reck- 
less dissipation.  Young  people  must  have  fun  and  relaxation  some- 
where; if  they  do  not  find  it  at  their  own  hearthstones  i-t  will  be 
sought  at  other  and  perhaps  less  profitable  places.  Therefore  let  the 
fire  burn  brightly  at  night  and  make  the  homestead  delightful  with 
all  those  little  arts  that  parents  so  perfectly  understand.  Don’t  re- 
press the  buoyant  spirits  of  your  children ; half  an  hour  of  merriment 
round  the  lamp  and  firelight  of  a home  blots  out  the  remembrance  of 
many  a care  and  annoyance  during  the  day,  and  the  best  safeguard 
they  can  take  with  them  into  the  world  is  the  unseen  influences  of  a 
bright  little  domestic  sanctum. 

Teach  your  children  the  elements  of  Christian  Philosophy,  the  Bi- 
ble, lessons  of  Love,  and  Temperance,  and  Knowledge,  and  Virtue,  and 
Faith,  and  Hope  and  Charity,  and  you  may  turn  them  out  into  the 
world  without  a doubt  of  distrust  or  fear  ; they  will  never  inj  ure  the 
State. 

Teach  your  child  to  take  care  of  himself.  Educate  your  children 
to  activity,  to  enterprise,  to  fearlessness  in  what  is  right,  and  to  cow- 
ardice in  what  is  wrong.  Educate  them  to  despise  suffering  that 
stands  in  the  way  of  accomplishment  of  many  aims,  and  count  it  as 
a little  thing.  Make  them  free  by  lifting  them  up  into  the  storms  of 
life,  and  not  by  covering  them  down  with  soft  and  downy  plush.  Give 
your  children  fortune  without  education,  and  at  least  one-half  of  the 
number  will  go  down  to  the  tomb  of  oblivion — perhaps  to  ruin.  Give 
them  an  education,  and  they  will  be  a fortune  to  themselves  and  their 
country.  It  is  an  inheritance  worth  more  than  gold,  for  it  buys  true 
honor ; they  can  never  spend  or  lose  it ; and  through  life  it  will  prove 
a friend,  and  in  death  a consolation. 

The  father  who  plunges  into  business  so  deeply  that  he  has  no  lei- 
sure for  domestic  duties  and  pleasures,  and  whose  only  intercourse 
with  his  children  consists  in  a brief  word  of  authority,  or  a surly  la- 
mentation over  their  intolerable  expensiveness,  is  equally  to  be  pitied 
and  to  be  blamed.  What  right  has  he  to  devote  to  other  pursuits  the 
time  which  God  has  allotted  to  his  children  ? Nor  is  it  an  excuse  to 
say,  that  he  cannot  support  his  family  in  their  present  style  of  living 
without  this  effort.  I ask,  by  what  right  can  his  family  demand  to 


52 


PRACTICAL  CYCLOPAEDIA. 


live  in  a manner  which  requires  him  to  neglect  his  most  solemn  and 
important  duties  ? Nor  is  it  an  excuse  to  say  that  he  wishes  to  leave 
them  a competence.  Is  he  under  obligation  to  leave  them  that  com- 
petence which  he  desires  ? Is  it  an  advantage  to  be  relieved  from 
the  necessity  of  labor  ? Besides,  is  money  the  only  desirable  bequest 
which  a father  can  leave  to  his  children  ? Surely,  well  cultivated  in- 
tellects ; hearts  sensible  to  domestic  affection ; the  love  of  parents  and 
brethren,  and  sisters;  a taste  for  home  pleasures;  habits  of  order, 
regularity,  and  industry ; hatred  of  vice  and  vicious  men ; and  a live- 
ly sensibility  to  the  excellence  of  virtue,  are  as  valuable  a legacy  as 
an  inheritance  of  property — simple  property,  purchased  by  the  loss 
of  every  habit  which  would  render  that  property  a blessing. 

A gentleman  was  walking  over  his  farm  with  a friend,  exhibiting 
his  crops,  herds  of  cattle,  and  flocks  of  sheep,  with  all  of  which  he 
was  highly  pleased,  but  with  nothing  so  much  as  with  his  splendid 
sheep.  He  had  never  seen  such  noble  specimens,  and  with  great  ear- 
nestness he  asked  how  he  had  succeeded  in  raising  such  flocks.  His 
simple  answer  was,  “I  take  care  of  my  lambs,  sir."  Here  was  all 
the  secret — he  took  care  of  his  lambs ! Reader — father,  mother, 
teacher — need  we  make  the  application. 

Training  is  not  merely  teaching  a child  what  it  ought  to  do ; it  is 
this,  and  a great  deal  more.  There  may  be  right  teaching,  which  does 
no  good ; because,  along  with  it  there  is  a wrong  training  which  does 
much  harm.  “Give  me  some  of  that”  said  a peevish-looking  boy 
about  seven  or  eight  years  of  age,  to  his  mother,  who  was  seated  on 
the  deck  of  a steamer  in  which  I happened  to  be,  lately.  The  mother 
had  some  eatables  in  her  hand.  “Hold  your  tongue,  Peter.”  replied 
his  mother:  “you  won’t  get  it.”  “I  want  that”  again  demanded  Pe- 
ter, with  increased  earnestness.  “I  tell  you,”  said  the  mother,  look- 
ing at  him,  “you  shall  not  get  it.  Is  that  not  enough  for  you  ? Go  and 
play,  and  be  a good  boy.”  “But  I want  that”  reiterated  Peter,  be- 
ginning to  sulk  and  look  displeased.  “ What  a laddie  ! ” exclaimed 
the  mother.  “ Have  I not  told  you  twenty  times  never  to  ask  a thing 
when  I say  that  you  are  not  to  get  it ? ” “I  want  that”  cried  Peter, 
more  violently  than  ever,  bursting  into  tears.  “Here!’  said  his 
mother,  “ take  it  and  be  quiet.  I am  sure  I never,  in  all  my  life,  saw 
such  a bad  boy.”  Alas ! poor  boy,  he  had  more  reason,  if  he  only 
knew  it,  to  complain  of  his  mother.  The  same  boy,  Peter,  grows  up, 
probably,  to  be  a selfish  and’self-willed  young  man.  His  mother  sees  it 
and  suffers  from  it ; but  she  wonders  how  such  a temper  or  disposition 
should  show  itself  in  her  Peter  ! and  consoles  herself  with  the  thought 


MANAGEMENT  OF  CHILDREN. 


53 


that,  whatever  is  the  cause  of  so  mysterious  a dispensation,  from  no 
fault  in  her  could  it  have  come,  nor  “for  want  of  telling." 

The  eastern  proverb  which  declares  that  there  are  no  ungrateful 
children,  is  nearer  the  truth  than  it  appears.  It  is  but  another  ver- 
sion of  the  Biblical  maxim  : Train  up  a child  in  the  way  he  should  go, 
and  when  he  is  old  he  will  not  depart  from  it.  The  parent  who  does 
really  train  up  a child  in  the  way  he  should  go,  is  the  parent  who 
truly  deserves  the  gratitude  of  his  child,  and  he  is  the  only  parent  who 
can  hope  to  receive  it  in  full  measure.  How  many  parents  there  are 
who,  after  indulging  their  children’s  every  desire,  are  sincerely  aston- 
ished to  find  them  making  no  return  of  love  and  gratitude.  Grati- 
tude ! For  what  should  they  be  grateful  ? For  an  impaired  diges- 
tion ? For  a will  uncurbed  ? For  an  appetite  unregulated  ? For  a 
heart  cold  ? For  a mind  empty  ? For  hands  unskillful  ? For  a child- 
hood wasted?  For  the  chance  of  forming  a noble  character  lost? 
These  are  poor  claims  upon  the  gratitude  of  a child.  Bring  up  your 
child  so  that,  at  mature  age,  he  has  a sound  constitution,  healthy  de- 
sires, an  honest  heart,  a well-informed  mind,  good  manners,  and  a 
useful  calling,  and  you  may  rely  upon  his  making  you  such  a rich 
return  of  grateful  affection  as  shall  a thousand  times  repay  you  for 
the  toil  and  self-denial  which  such  a training  costs.  No — there  are 
no  ungrateful  children ! It  is  a hard  saying.  But  is  it  not 
true? 

A child  is  never  happy  from  having  his  own  way.  Decide  for  him 
and  he  has  but  one  thing  to  do ; set  him  to  please  himself,  and  he  is 
troubled  with  everything  and  pleased  with  nothing. 

A spoiled  child  is  an  unfortunate  victim,  who  proves  the  weakness 
of  his  parents’  judgment  much  more  forcibly  than  the  strength  of 
their  affection.  It  is  the  just  punishment  of  a weak  over-indulgency 
that,  the  more  we  fondle  a spoiled  child,  the  more  completely  we 
alienate  him  from  us,  as  an  arrow  flies  the  farther  from  us,  the  closer 
we  draw  it  to  our  bosom. 

I think  that  the  management  of  children  should  be  regarded  and  con- 
ducted from  the  following  stand-point: 

All  our  thoughts,  feelings,  and  action  ought  to  be  arbitrarily  ruled 
by  wisdom.  Only  when  this  master  bears  the  scepter  can  we  be 
good  and  harmonious  beings.  The  child  is  not  yet  unfolded — that  is, 

wisdom  has  not  yet  appeared  in  the  center  of  its  soul therefore  it 

must  be  governed  by  this  divine  sovereign.  How  can  this  be  accom- 
plished ? Having  no  wisdom  yet  of  its  own,  the  child  must  be  guided 
by  wisdom  from  abroad;  and  whence  can  it  emanate,  if  not  from  pa- 


54 


PEACTICAL  CYCLOPAEDIA. 


rents  and  teachers  ? As  we  obey  and  must  obey  our  wisdom,  so  the 
child  must  absolutely  obey  the  wisdom  of  its  guardians — the  parents 
and  teachers. 

Parents  and  teachers ! To  you  I speak — Labor  to  make  yourselves 
good,  and  wise,  and  harmonious — to  become  whole  men  and  women — 
for  only  then  are  you  able  to  “ manage  children.”  No  system  of  ex- 
terior rules,  no  compilation  of  superficial  prescriptions,  can  fix  the 
place  of  this  central  rule — this  law  of  laws.  The  child  must  learn 
to  obey,  strictly  and  unhesitatingly  with  an  innocent  and  loving  faith 
in  the  excellency  of  his  guardian ; for  only  thus  will  the  child  be  able 
in  riper  years,  to  obey  its  own  unfolded  wisdom.  Our  education  most 
needs  obedience.  But  how  can  a child,  in  many  cases  show  obedi- 
ence— the  treatment  being  so  unwise.  Therefore,  parent,  teacher, 
first  cultivate  yourselves,  and  you  will  become  capable  without  any 
rules,  to  “ manage  children,”  and  these,  rationally  managed,  will  gov- 
ern themselves  afterwards,  according  to  the  holy  whispers  of  wisdom. 

If  you  wish  your  child  to  follow  in  the  path  of  truth  and  virtue, 
walk  in  that  way  yourself.  F ew  parents  like  to  be  told  of  the  faults 
of  a child.  The  reason  is  obvious.  All  faults  are  either  hereditary 
or  educational,  and  in  either  case  to  point  a finger  at  the  child  is,  in- 
lirectly,  to  reprove  the  parent. 


FAMILY  WORSHIP. 

Not  a few  Christians  who  desire  above  all  things  that  their  children 
should  serve  the  Lord,  neglect  the  best  means  to  secure  that  result. 
They  pray  for  them,  are  careful  to  have  them  attend  Sabbath  school 
and  public  worship,  and  occasionally  exhort  them  to  seek  the  Lord. 
What  more  can  they  do  ? They  can  maintain  a Christian  atmosphere 
at  home.  The  experience  of  the  Church  proves  that  no  influence 
equals  home  religion  in  converting  children  to  Christ.  And  the  most 
fit  and  potent  expression  of  family  religion  is  in  family  worship  every 
day.  The  reading  of  the  Bible  and  prayer  daily  when  children  are 
growing  up  is  like  the  perpetual  sunlight,  charging  and  renewing  the 
hearts  by  gradual,  silent  progress. 

Let  parents  read  and  kneel  before  the  Lord,  have  all  the  children 
kneel,  from  smallest  to  greatest,  and  they  may  acquire  a reverence 
and  love  for  the  Savior  that  will  make  them  feel  that  a household 
without  prayer  is  heathen,  vulgar,  intolerable.  They  love  their  pa- 


EIGHT  TO  SIXTEEN. 


55 


rents  and  revere  their  superior  wisdom,  and  when,  from  early  child- 
hood, they  see  them  bow  and  pray,  they  come  to  regard  prayer  as  an 
essential  part  of  daily  life. 

But  in  order  to  do  this  the  worship  must  be  regular  and  devout,  and 
the  whole  family  engage  in  it.  Some  families  are  not  careful  to  have 
their  children  present  when  they  worship.  This  is  very  wrong.  The 
children,  above  all  others,  are  benefitted,  and  should  always  be  pres- 
ent. Some  do  not  teach  the  children  to  kneel  during  prayer,  and 
hence  they  awkwardly  sit  in  their  seats  while  the  parents  kneel.  This 
is  a sad  mistake.  If  they  do  not  kneel  they  naturally  suppose  they 
have  no  part  or  lot  in  the  devotions,  and  soon  feel  that  it  is  wrong  for 
them  to  bow  before  the  Lord.  We  have  seen  many  cases  where  grown 
up  sons  and  daughters  have  never  bent  the  knee  before  the  Lord,  and 
thought  it  wrong  to  kneel  till  they  were  Christians.  In  this  way  they 
were  made  more  shy  and  stubborn,  and  felt  that  there  was  an  impas- 
sable barrier  between  them  and  Christ.  This  feeling  is  wrong  and 
unnecessary.  If  family  worship  had  been  rightly  observed  they  would 
have  felt  that  they  were  very  near  the  Savior,  and  would  easily  be 
inclined  to  give  their  hearts  to  him.  Indeed,  children  thus  trained 
seldom  grow  to  maturity  without  becoming  practical  Christians. 


EIGHT  TO  SIXTEEN. 

Lord  Shaftesbury  recently  stated  in  a public  meeting  in  London, 
that  from  personal  observation  he  had  ascertained  that  of  adult  male 
criminals  of  that  city,  nearly  all  had  fallen  into  a course  of  crime  be- 
tween the  ages  of  eight  and  sixteen  years,  and  that  if  a young  man 
lived  an  honest  life  up  to  twenty  years  of  age,  there  were  forty-nine 
chances  in  favor  and  only  one  against  him  as  to  an  honorable  life 
thereafter. 

This  is  a fact  of  singular  importance  to  fathers  and  mothers,  and 
shows  a fearful  responsibility.  Certainly  a parent  should  secure  and 
exercise  absolute  control  over  the  child  under  sixteen.  It  can  not  be 
a difficult  matter  to  do  this,  except  in  very  rare  cases,  and  if  that  con- 
trol is  not  very  wisely  and  efficiently  exercised  it  must  be  the  parent’s 
fault ; it  is  owing  to  the  parental  neglect  or  remissness.  Hence  the 
real  source  of  ninety-nine  per  cent  of  the  real  crime  in  a country  such 
as  England  or  the  United  States  lies  at  the  door  of  the  parents.  It  is 
a fearful  reflection.  We  throw  it  before  the  minds  of  the  fathers  and 


56 


PRACTICAL  CYCLOPAEDIA. 


mothers  of  our  land,  and  there  leave  it  to  be  thought  of  in  wisdom,  re- 
marking only  as  to  the  early  seeds  of  bodily  disease  that  they  are,  in 
nearly  every  case,  sown  between  sundown  and  bedtime,  in  absence 
from  the  family  circle,  in  the  supply  of  spending-money  never  earned 
by  the  spender,  opening  the  doors  of  confectioneries  and  soda  foun- 
tains, of  beer,  and  tobacco,  and  wine  shops,  of  the  circus,  the  negro 
minstrel,  the  restaurant,  and  dance;  then  follows  the  Sunday  excur- 
sion, the  Sunday  drive,  with  the  easy  transition  to  the  company  of 
those  whose  ways  lead  to  the  gates  of  social,  physical,  and  moral  ruin. 
From  eight  to  sixteen ; in  these  few  years  are  the  destinies  of  children 
fixed  in  forty-nine  cases  out  of  fifty — fixed  by  the  parents.  Let  every 
father  and  mother  solemnly  vow,  “ By  Grod’s  help,  I’ll  fix  my  darling’s 
destiny  for  good  by  making  home  more  attractive  than  the  streets.” 


BULES  FOB  HOME  EDUCATION. 

1.  From  your  children’s  earliest  infancy  inculcate  the  necessity  of 
instant  obedience. 

2.  Unite  firmness  with  gentleness.  Let  your  children  always  un- 
derstand that  you  mean  exactly  what  you  say. 

3.  Never  promise  them  anything  unless  you  are  sure  that  you  can 
give  them  what  you  promise. 

4.  If  you  tell  a child  to  do  any  thing,  show  him  how  to  do  it,  and 
see  that  it  is  done. 

5.  Always  punish  your  children  for  willfully  disobeying  you,  but 
never  punish  when  you  are  angry. 

6.  Never  let  them  perceive  that  they  can  vex  you  or  make  you  lose 
your  self-command. 

7.  Never  smile  at  any  of  their  actions  of  which  you  do  not  approve, 
even  though  they  are  somewhat  amusing. 

8.  If  they  give  way  to  petulance  and  temper,  wait  till  they  are 
calm,  and  then  gently  reason  with  them  on  the  impropriety  of  their 
conduct. 

9.  Bemember  that  a little  present  punishment,  when  the  occasion 
arises,  is  much  more  effectual  than  the  threatening  of  a greater  pun- 
ishment should  the  fault  be  renewed. 

10.  Never  give  your  children  anything  because  they  cry  for  it. 

11.  On  no  account  allow  them  to  do  at  one  time  what  you  have 
forbidden  under  the  same  circumstances,  at  another. 


DUTIES  OF  PARENTS  TO  SCHOOLS. 


57- 


12.  Teach  them  that  the  only  sure  and  easy  way  to  appear  good  is 
to  be  good. 

13.  Accustom  them  to  make  their  little  recitals  the  perfect  truth. 

14.  Never  allow  of  talebearing. 

15.  Teach  them  that  self-denial,  not  self-indulgence,  is  the  appoint- 
ed and  sure  method  of  securing  happiness. 

16.  Above  all  things  instruct  them  from  the  Word  of  God,  taking 
Jesus  for  their  example  in  patience,  meekness,  and  love ; teaching 
them  to  pray  morning  and  evening,  and  during  the  day  once  or  often- 
er,  as  they  grow  up,  as  the  only  preservative  against  error,  weakness, 
and  sin. 


DUTIES  OF  PARENTS  TO  SCHOOLS. 

1.  Parents  should  send  their  children  to  school  constantly  and  sea- 
sonable. 

2.  They  should  see  that  they  are  decently  clothed,  and  cleanly  in 
their  persons. 

3.  They  should  encourage  them  to  respect  and  obey  the  rules  and 
requirements  of  the  school. 

4.  They  should  encourage  them  to  be  orderly  in  their  deportment, 
and  studiously  to  regard  right. 

5.  They  should  encourage  them  to  be  studious  by  manifesting  an  in- 
terest in  their  lessons. 

6.  They  should  have  regard  for  the  character  of  the  books  their 
children  read,  and  see  that  they  read  understandingly. 

7.  They  should  cultivate  in  their  children  habits  of  true  politeness 
and  courtesy. 

8.  Besides  visiting  the  school  and  co-operating  and  sympathising 
with  the  teacher,  they  can  do  much  for  its  improvement  and  success, 
by  manifesting  at  all  proper  places,  an  interest  in  its  welfare,  and  a 
deep  solicitude  for  its  reputation ; by  speaking  well  of  the  teacher, 
and  of  all  his  judicious  plans ; by  palliating  or  excusing  his  faults  or 
failings,  (of  which  every  teacher  must  be  expected  to  have  some,)  and 
by  inducing  their  neighbors  to  visit  the  school  and  take  an  interest  in 
its  exercises ; thus  showing  to  their  children,  in  the  most  convincing 
manner,  that  they  feel  that  their  present  employment  is  an  important 
one,  and  that  the  duties  of  school  are  not  to  be  regarded  as  little  con- 
sequence. 


'58 


PRACTICAL  CYCLOPAEDIA. 


DUTIES  OF  PARENTS  TO  SCHOOL  CHILDREN. 

Among  the  most  important  observances  for  school  children,  says 
Dr.  Hall,  and  which  every  wise  and  affectionate  parent  will  never  lose 
sight  of,  are, 

1.  See  that  they  have  all  the  sleep  that  they  can  take.  Every  child 
under  ten  should  be  in  bed  by  eight  o’clock,  summer  and  winter,  so 
that  they  may  have  nearly  eleven  hours’  sleep.  Those  older  should 
be  in  bed  at  nine  and  be  required  to  rise  at  six ; thus  they  will  have 
more  time  for  study  in  the  morning,  when  the  brain  is  rested  and  acts 
efficiently,  and  will  also  be  prevented  from  injuring  their  eyes,  as  very 
many  school  children  do,  by  using  artificial  light. 

2.  See  to  it  that  every  child  goes  to  bed  with  warm,  dry  feet,  and 
that  they  sleep  warm  all  night. 

3.  If  you  are  a human,  and  not  a brute,  never  allow  your  child  to 
go  to  bed  with  wounded  or  ruffled  feelings  from  any  angry  words,  or 
harsh  or  hasty  conduct  on  your  part.  Always  send  them  off  to  school 
in  a happy  and  affectionate  state  of  mind ; and  when  they  return,  let 
them  be  invariably  received  with  a kindly  greeting,  and  a loving, 
thankful  heart  that  they  are  once  more  returned  to  you  in  health  and 
safety.  These  things  are  the  more  necessary  as  their  ambitions,  their 
disappointments,  their  discouragements,  and  their  troubles,  in  refer- 
ence to  their  school  and  their  lessons,  are  as  important  to  them  as 
yours  to  you  in  the  mightier  matters  of  life,  and  if  they  find  not  a 
balm  for  all  these  in  the  affection,  and  smiles,  and  sympathy,  of  their 
mothers  especially,  it  is  to  them  a misfortune,  and  to  such  mothers  a 
disgrace. 

4.  By  all  possible  means  arrange  that  your  children  shall  reach 
school  with  dry  feet  and  dry  clothing ; the  neglect  of  this  has  sent 
many  a sweet  child  to  its  early  grave,  the  victim  of  a mother’s  care- 
lessness or  a teacher’s  stupidity. 

5.  School  children  should  eat  with  great  regularity ; thrice  a day 
is  all-sufficient  for  those  above  ten.  Frequent  eating,  and  tempting 
their  appetites  with  sweetmeats. and  delicacies,  has  been  the  ground- 
work of  early  and  life-long  dyspeptics  to  multitudes. 

6.  Teach  children  perse veringly  the  importance  of  attending  prompt- 
ly to  the  calls  of  nature ; and  by  any  and  every  means  bring  it  about 
that  this  shall  be  done  before  leaving  for  school  in  the  morning.  To 
this  end  arrange  that  they  shall  be  through  with  their  breakfasts  an 
hour  before  it  is  necessary  to  start  for  school,  even  if  they  have  to  eat 
by  candle-light.  Cases  of  fatal  inflammation  of  the  bladder  have  often 


CHILDREN. 


59 


\ 

occurred  in  consequence  of  the  ignorance  or  brutality  of  teachers  in 
this  connection. 

7th.  Embrace  every  opportunity  of  impressing  the  child's  mind 
with  the  fact  that  teachers  are  laboring  for  their  good,  and  therefore 
ought  to  bn  loved,  respected,  and  obeyed,  as  their  best  friends. 


! 


CHILD  REN. 


Hearer  to  glory  they  stand  than  we,  in  this  world  and  the  naxt ! 
It  was  a gentle  and  not  unholy  fancy  that  made  the  Portuguese  artist 
Siquina,  in  one  of  his  sweet  pictures,  form  of  infant  faces  the  floor  of 
heaven,  dividing  it  thus  from  the  fiery  vault  beneath,  with  its  groups 
of  the  lost.  For  how  many  women  had  this  image  been  realized! 
How  many  have  been  saved  from  despair  or  sin  by  the  voice  and 
smile  of  these  unconscious  little  ones  ! The  woman  who  is  a mother 
dwells  in  the  immediate  presence  of  guardian  angels.  She  will  bear 
on  for  her  children's  sake.  She  will  toil  for  them,  live  for  them,  which 
is  sometimes  harder  still.  The  neglected,  miserable,  maltreated  wife 
has  still  one  bright  spot  in  her  home ; in  that  darkness  a watch-light 
burns ; she  has  her  children's  love,  she  will  strive  for  her  children. 
The  woman  tempted  by  passion  has  still  one  safeguard  stronger  than 
all  with  which  you  would  surround  her ; she  will  not  leave  her  chil- 
dren. The  angry  and  outraged  man  sees  in  those  tiny  features  a 
pleading  more  eloquent  than  words ; her  wrath  against  her  husband 
melts  in  the  sunshine  of  their  eyes. 

There  is  not  in  this  world  a more  lovable  object  than  a young  child 
— its  fair  brow  unshadowed  by  care,  its  clear  eye  undimmed  by  tears, 
its  pure  heart  untainted  by  passion.  Its  every  word,  look  and  ac- 
tion bespeak  its  guilelessness.  Its  smiles — its  affectionate  endearments 
— its  unstinted  confidence — its  artless,  winning  ways,  knit  to  your  heart 
with  ties  cable  strong.  Heaven  help  the  childless ! Without  child- 
hood’s ringing  laugh  and  bird-like  music,  how  desolate  the  household. 
A child  is  the  brightest  ray  in  the  sunshine  of  a parent’s  heart. 

Give  them  your  sympathies — show  them  kindness — teach  them  to 
love  you — to  confide  in  you — and  see  how,  like  flowers  to  the  sun,  they 
will  open  their  little  hearts  to  you.  “ Suffer  little  children  to  come 
unto  you,  and  forbid  them  not,”  for  there  is  a blessing  in  their  pres- 
ence ; a charm  in  their  association  which  refreshes  the  world-weary 
heart,  and  softens  the  asperities  of  life. 


60 


PRACTICAL  CYCLOPEDIA. 


The  man  is  to  be  pitied  who  has  no  love  for  children — who  frowns 
upon  their  sportiveness  and  rebukes  their  caresses.  We  would  not 
carry  such  a cold  turbid  heart  under  our  vest  for  the  wealth  of  the 
Indies. 

Says  Douglas  Jerrold:  “ Blessed  be  the  hand  that  prepares  a plea- 
sure for  a child,  for  there  is  no  saying  when  and  where  it  may  again 
bloom  forth.  Does  not  almost  everybody  remember  some  kind-heart- 
ed man  who  showed  him  a kindness  in  the  dulcet  days  of  his  childhood  ? 
The  writer  of  this  recollects  himself,  at  this  moment,  a bare-footed 
lad,  standing  at  the  wooden  fence  of  a poor  little  garden  in  his  native 
village,  while  with  longing  eyes  he  gazed  on  the  flowers  which  were 
blooming  there  quietly  in  the  brightness  of  a Sabbath  morning.  The 
possessor  came  forth  from  his  little  cottage  ; he  was  a wood-cutter  by 
trade,  and  spent  the  whole  week  at  work  in  the  woods.  He  had  come 
into  the  garden  to  gather  flowers  to  stick  in  his  coat  when  he  went  to 
church.  He  saw  the  boy,  and  breaking  off  the  most  beautiful  of  his 
carnations — it  was  streaked  with  red  and  white — he  gave  it  to  him. 
Neither  the  giver  or  the  receiver  spoke  a word,  and  with  bounding 
steps  the  boy  ran  home.  And  now  here,  at  a vast  distance  from  that 
home,  after  so  many  events  of  so  many  years,  the  feeling  of  gratitude 
which  agitated  the  breast  of  that  boy  expresses  itself  on  paper.  The 
carnation  has  long  since  faded,  but  it  now  blooms  afresh. 

Children  should  if  possible,  be  joyous  and  happy.  If  childhood 
does  not  blossom,  manhood  will  be  likely  to  bear  no  fruit.  Hard  be 
his  fate  who  makes  not  childhood  happy ; it  is  so  easy.  It  does  not 
require  wealth,  or  position,  or  fame;  only  a little  kindness,  and  the 
tact  which  it  inspires.  Give  a child  a chance  to  love,  to  play,  to  ex- 
ercise his  imagination  and  his  affections,  and  he  will  be  happy.  Give 
him  the  conditions  of  health — simple  food,  air,  exercise,  and  a little 
variety  in  his  occupations — and  he  will  be  happy  and  expand  in  hap- 
piness. Childhood  is  like  a mirror,  catching  and  reflecting  images  all 
around  it.  Remember  that  an  impious,  profane  or  vulgar  thought 
may  operate  upon  a young  heart  like  a careless  spray  of  water  thrown 
upon  polished  steel,  staining  it  with  rust  that  no  after  efforts  can 
efface. 


OCCUPATION  OF  CHILDREN. 

The  habits  of  children  prove  that  occupation  is  a necessity  with 
most  of  them.  They  love  to  be  busy,  even  about  nothing,  still  more 
to  be  usefully  employed.  With  some  children  it  is  a strongly  devel- 


CHILDREN. 


61 


oped  necessity,  and  if  not  turned  to  good  account,  will  be  productive 
of  positive  evil,  thus  verifying  the  old  adage,  that  “ Idleness  is  the 
mother  of  michief.”  Children  should  be  encouraged,  or  if  inherently 
disinclined  to  it,  be  disciplined  into  performing  for  themselves  every 
little  office  relative  to  the  toilet  which  they  are  capable  of  performing. 
They  should  also  keep  their  own  clothes  and  other  possessions  in  neat 
order,  and  fetch  for  themselves  whatever  they  want;  in  short,  they 
should  learn  to  be  as  independent  of  others  as  possible,  fitting  them 
alike  to  make  a good  use  of  prosperity,  and  to  meet  with  fortitude  any 
reverse  of  fortune  that  may  befall  them.  I know  of  no  rank,  how- 
ever exalted,  in  which  such  a system  would  not  prove  beneficial. 

AN  INNOCENT  ERROR  OF  CHILDHOOD. 

Make-believe  is  one  of  the  innocently  intended  ruses  of  child- 
hood, but  one  that  often  leads  to  willful  deception  and  falsehood.  How- 
ever it  may  be  with  the  old,  the  young  should  practice  no  disguises — 
not  even  in  sport,  for  that  which  answers  a double,  or  equivocal  pur- 
pose in  sport,  may  very  likely  suggest  a rule  of  action  for  real  contin- 
gencies. Of  all  traits,  in  the  young  or  old,  truth  and  frankness  are 
the  most  admirable.  They  win  our  confidence  and  command  our  res- 
pect. We  know  just  where  to  find  their  votaries.  The  kingdom  of 
Heaven  could  only  have  been  likened  to  children,  because  in  them  is 
the  least  make-believe.  Their  simplicity,  faith,  trust  and  sincerity, 
are  fitly  made  a type  of  that  pure  state  where  there  is  no  shadow  nor 
guile.  Let  the  young  believe,  and  not  make-believe.  Let  them  do, 
and  not  pretend  to  do. 

Children,  beware  of  make-believe ! The  habit  you  put  on  playfully 
now  may  cling  to  you  closer  than  the  fabled  poisoned  shirt,  and  tor- 
ment you  when  you  become  powerless  to  shake  it  off. 

THE  ANGEL  ON  EARTH — A TOUCHING  SCENE. 

“ Come  to  me,  darling ; papa’s  cross  to-night,”  said  a young  mother, 
as  she  extended  her  arms  affectionately  to  a little  girl  of  three  years, 
who  had  left  her  toys  and  playthings  to  climb  upon  her  father’s  knee. 
The  child  hazarded  a puzzled  look  at  that  dark,  stern  countenance, 
and  without  a glance  of  reassurance,  stole  softly  to  his  side.  Hot  a 
word  was  spoken,  and  the  gloomy  man  sat  sad  and  sullen,  his  mind 
wholly  absorbed  with  the  busy  world’s  excitements.  Although  a 
husband  and  a father,  he  was  evidently  in  no  humor  to  participate  in 
the  pleasures  of  a “home  circle.”  The  child,  not  at  all  discouraged 


62 


PEACTICAL  CYCLOPAEDIA. 


by  tbe  forbidding  look  of  her  parent,  crept  gently  upon  his  knees,  and 
placing  one  tiny  arm  about  his  neck,  the  other  glided  affectionately 
over  the  opposite  cheek,  while  her  innocent  lips  pressed  gently  the 
troubled  brow.  In  a subdued  breath  she  whispered  “ Nellie  loves  papa 
so  much!"  and  she  drew  her  little  soft  hands  caressingly  down  either 
side  of  that  care-worn  face,  until  they  jnet  beneath  the  heavily  beard- 
ed chin.  Observe  the  effect ; 'twas  electrical ; the  stern  features  re- 
laxed, the  sullen  gloom  disappeared,  and  the  whole  conntenance  as- 
sumed a lively  animated  expression.  The  scene  was  most  touching. 
Words  fail  to  express  the  exquisite  beauty  of  such  a picture.  As  the 
transformed  parent  drew  the  little  girl  to  his  bosom,  and  pressed  a 
kiss  upon  that  innocent,  upturned  face,  the  finer  feelings  of  his  manly 
nature  were  in  his  voice  as  he  said,  “No,  my  child,  pa  could  nevei 
be  cross  with  such  a lovely  daughter  to  calm  the  heart  the  world  has 
tortured  into  despair.” 

“ Whosoever  shall  offend  one  of  these  little  ones  that  believe  in  me, 
it  were  good  for  him  that  a mill-stone  were  hanged  about  his  neck 
and  he  cast  into  the  depths  of  the  sea.” 

PEECOCIOUS  CHILDEEN. 

Phrenologists,  from  the  days  of  Gall  and  Spurzheim,  have  written 
much  in  regard  to  the  premature  development  and  decay  of  children. 
In  their  practice  as  phrenologists,  they  found  that  “forward children,” 
of  which  foolish  parents  are  usually  most  proud,  are,  as  a rule,  either 
short-lived,  or  that,  if  they  come  into  the  full  stature  of  men  and  wo- 
men, that  they  develop  less  character  than  those  more  slow  and  back- 
ward in  ripening. 

The  business  of  childhood  is  to  grow,  to  grow  bodily,  to  take  on 
constitution,  to  lay  in  a stock  of  vitality  for  future  use.  Many  pa- 
rents seem  to  suppose  the  business  of  childhood  to  be  to  get  an  edu- 
cation, and  they  lose  sight  of  the  more  important  part,  that  of  getting 
bodily  health,  strength,  and  vigor.  Put  a young  colt  into  harness  or 
under  the  saddle  when  not  half  grown,  and  he  remains  a weak  and 
spiritless  animal,  if  not  almost  worthless,  and  dies  at  the  age  of  a 
dozen  years ; whereas,  if  first  permitted  to  get  his  growth,  to  become 
strong,  firm,  and  vigorous  before  breaking  into  service,  he  will  work 
steadily  for  twenty  years.  And  so  it  is  with  human  beings;  they  must 
not  be  forced.  In  a hot-house,  plants  may  b«  stimulated  into  flower 
before  their  time,  but  they  decay  as  much  sooner. 

Says  a recent  writer : A beautiful,  fascinating  lady,  came  in  yester- 


CHILDREN. 


63 


day  to  arrange  for  the  admission  of  her  son  to  the  Gymnasium.  She 
exhibited  her  darling  with  a glow  of  pride  and  declared  that  she  nev- 
er saw  such  a creature;  he  never  played  like  other  children,  but  ' 
would  sit  from  morning  till  night  with  his  book.  Although  he  was  but 
eight,  he  had  read  everything,  and  was  now  going  over  Josephus 
for  the  second  time. 

In  a polite  way  I warned  her  against  such  a course,  and  assured 
her  if  he  had  not  learned  to  read,  it  would  be  far  better  for  him,  that, 
in  brief,  the  chances  were  very  strong  that  he  would  turn  out  a ner- 
vous, unhappy,  feeble-minded  man,  but  I fear  she  went  away  not  only 
unconvinced,  but  pretty  firmly  resolved  not  to  come  again.  Good 
physical  education  might  perhaps  save  him,  but  it  is  almost  sure  he 
will  do  up  his  thinking  before  he  is  fifteen,  and  as  a man  will  prove  a 
regular  noodle.  A man  at  five  may  be  a fool  at  fifteen. 

Precocity  is  not  genius,  though  it  is  often  mistaken  for  it.  We  not 
unfrequently  see  mere  children  so  precocious  as  to  become  very  prod- 
igies. They  shine,  for  a time,  as  "bright  particular  stars”  in  some  sphere 
or  other,  and  then  sink  into  obscurity,  or  mediocrity  at  best — sinking 
all  the  lower  because  of  the  extraordinary  expectations,  awakened  by 
their  debut , never  being  met  in  adult  years  ! 

The  walks  of  literature  are  strewn  with  withered  flowers,  resulting 
from  precocious  culture.  And  in  no  department  are  they  found  more 
numerous  than  that  of  poetry,  where  they  spring  forth  exotically,  as 
it  were,  only  to  wither  beneath  the  first  touch  of  criticism,  and  teach  the 
writers,  and  their  ill-advising  friends,  how  sadly  they  had  mistaken 
their  mission. 

We  always  experience  a feeling  of  sadness  in  beholding  a precocious 
youth.  We  cannot  free  our  mind  from  the  thought  of  the  great  tempta- 
tions that  lie  in  the  pathway  of  such.  To  be  beautiful,  to  be  gifted, 
is  to  be  exposed  to  the  flattery,  the  adulation  and  the  smiles  of  ,the 
unthinking,  the  unreflecting  portion  of  mankind.  Full  of  peril  is  the 
life,  the  boyhood  of  such  a child.  It  is  to  be  petted,  to  be  spoiled, 
and  ere  the  gravity  of  manhood  has  settled  on  the  brow — too  often — 
to  be  lost.  We  tremble  for  precocious  youth.  The  pitfalls  in  their 
pathway  are  too  many  and  too  dangerous  for  their  safety,  they  fall 
like  premature  fruit,  ripening  and  decaying  ere  their  youth  has  fairly 
blossomed. 

It  is  a great  misfortune  to  be  a precocious  child.  Precocity  should 
not  be  confounded  with  genius ; the  one  is  unnatural,  the  other  only 
uncommon  ; the  one  is  pre-matureness  of  power ; the  other  superior 
power.  The  former  should  be  constantly  held  in  check ; the  latter 


64 


PRACTICAL  CYCLOPAEDIA. 


may  be  safely  cultivated.  In  the  case  of  a precocious  child  one  fac- 
ulty has  run  away  from  its  fellows,  and  should  be  strapped  down  until 
those  faculties,  which  should  accompany  it,  can  catch  up. 

Two  of  the  most  dangerous  evils  children  can  experience  is  to  be 
born  with  a.  gold  spoon  in  the  mouth  and  to  be  endowed  by  nature 
with  some  remarkable  faculty  of  mind.  The  first  evil  may  correct  it- 
self; the  last  is  almost  certain  to  so  strain  the  childhood  as  to  throw 
it,  wrecked,  upon  manhood  s shore.  Our  great  men  and  women  come 
not  from  precocious  childhood ; our  useful  ones  never  do.  To  be  great, 
or  useful,  requires  a harmonious  combination  of  powers ; the  existence 
of  one  astonishing  faculty  betrays  the  presence,  commonly,  of  some 
corresponding  weakness.  Where  there  is  a flood  in  one  direction, 
there  must  be  a drain  in  another  direction.  Precocity  is  an  unnatural 
growth,  and  unless  art  can  hold  nature  in  check  when  it  takes  a 
“ freak,”  and  train  it  properly  to  the  framework  of  our  physical  and 
mental  being,  the  plant  becomes  a monstrosity. 

Baillet  mentions  one  hundred  and  sixty-two  children  endowed  with 
extraordinary  talents,  among  whom  few  arrived  at  an  advanced  age. 
The  two  sons  of  Quintillian,  so  vaunted  by  their  father,  did  not  reach 
their  tenth  year.  Hermogenes,  who,  at  the  age  of  fifteen,  taught 
rhetoric  to  Marcus  Aurelius,  who  triumphed  over  the  most,  celebrated 
rhetoricians  of  Greece,  did  not  die,  but  at  twenty-four  lost  his  facul- 
ties, and  forgot  all  he  had  previously  acquired.  Pica  di  Mirandola 
died  at  thirty-two  ; Johannes  Secundus  at  twenty-five,  having  at  the 
age  of  fifteen,  composed  admirable  Greek  and  Latin  verses,  and  be- 
come profoundly  versed  in  jurisprudence  and  letters.  Pascal,  whoee 
genius  developed  itself  at  ten  years  old,  did  not  attain  the  third  of  a 
century.  In  1791,  a child  was  born  at  Lubeck,  named  Henry  Hein- 
neken,  whose  prococity  was  miraculous.  At  ten  months  of  age  he 
spoke  distinctly,  at  twelve  learned  the  Pentateuch  by  rote,  and  at 
fourteen  months  was  perfectly  acquainted  with  the  Old  and  Hew  Tes- 
tament. At  two  years  he  was  as  familiar  with  ancient  history  as  the 
most  erudite  authors  of  antiquity.  Sauson  and  Danville  only  could 
compete  with  him  in  geographical  knowledge.  In  the  ancient  and 
modern  languages  he  was  a proficient.  This  wonderful  child  was  un- 
fortunately carried  off  in  its  fourth  year. 

A boy  may  be  dull  and  yet  have  a superior  mind.  There  is  all  the 
difference  possible  between  a dull  boy  and  a dunce.  The  latter  can 
never  know  much ; on  the  contrary,  a dull  boy  only  requires  that  the 
instruction  given  should  be  slowly  communicated,  and  in  greater  di- 


TO  BOYS. 


65 


vision  and  subdivision.  Many  a clever  boy  is  ruined  by  being  liurried 
over  subjects  more  rapidly  than  he  can  comprehend. 


TO  BOYS. 

The  following  affecting  narrative  purports  to  have  been  given  by  a 
father  to  his  son,  as  a warning  derived  from  his  own  experience  of  re- 
sisting a mpther’s  counsel : 

What  agony  was  visible  on  my  mother’s  face  when  she  saw  that  al' 
she  said  and  suffered  failed  to  move  me  ! She  rose  to  go  home,  and  1 
followed  her  at  a distance.  She  spoke  no  more  till  she  reached  her 
own  door.  “It's  school  time  now,”  she  said.  “ Go,  my  son,  and  once 
more  let  me  beseech  you  to  think  upon  what  I have  said.”  I sha’nt 
go  to  school,”  said  I.  She  looked  astonished  at  my  boldness,  but  re- 
plied firmly — “ Certainly  you  will  go,  Alfred.  I command  you.”  “ I 
will  not!”  said  I,  in  a tone  of  defiance.  “One  of  two  things  you 
must  do,  Alfred,  either  go  to  school  this  morning,  or  I will  lock  you 
up  in  your  room,  and  keep  you  there  till  you  are  ready  to  promise 
implicit  obedience  to  my  wishes  in  future.”  “ I dare  you  to  do  it,” 
said  I;  “ you  can’t  get  me  up  stairs.”  “Alfred,  choose  now,”  said  my 
mother,  who  laid  her  hand  upon  my  arm.  She  trembled  violently 
and  was  deadly  pale.  “ If  you  touch  me  I will  kick  you,”  said  I in  a 
terrible  rage.  God  knows  I knew  not  what  I said.  “Will  you  go, 
Alfred?”  “No!”  I replied;  but  quailed  beneath  her  eye.  “Then 
follow  me,”  said  she,  and  she  grasped  my  arm  firmly.  I raised  my 
foot — oh,  my  son  hear  me  ! — I raised  my  foot  and  kicked  her  ! How 
my  head  reels  as  the  torrent  of  memory  rushes  over  me ! I kicked 
my  mother — a feeble  woman — my  mother ! She  staggered  back  a few 
steps,  and  leaned  against  the  wall.  She  did  not  look  at  me.  I saw 
her  heart  beat  against  her  breast.  “Oh!  Heavenly  Father,”  said 
she,  “ forgive  him — he  knows  not  what  he  does ! ” The  gardener  just 
then  passed  the  door,  and  seeing  my  mother  pale,  and  almost  unable 
to  support  herself,  he  stopped.  She  beckoned  him  in.  “Take  this 
boy  up  stairs  and  lock  him  in  his  room,”  said  she,  and  turned  from 
me.  Looking  back  as  she  was  entering  her  room,  she  gave  me  a look 
of  agony,  mingled  with  the  most  intense  love ! — it  was  the  last  unut- 
terable pang  from  a heart  that  was  broken.  In  a moment  I found 
myself  a prisoner  in  my  own  room.  I thought  for  a moment  I would 
fling  myself  from  the  open  window,  and  dash  my  brains  out,  but  I 


PRACTICAL  CYCLOPAEDIA. 


was  afraid  to  do  it.  I was  not  penitent.  At  times  my  heart  was  sub- 
dued ; but  my  stubborn  pride  rose  in  an  instant,  and  bade  me  not  to 
yield.  The  pale  face  of  my  mother  haunted  me.  I flung  myself  on 
the  bed,  and  fell  asleep.  Just  at  twilight  I heard  a footstep  approach 
the  door.  It  was  my  sister.  “What  may  I tell  my  mother  from 
you?”  she  asked.  “ Nothing,”  I replied.  “Oh,  Alfred!  for  my  sake, 
say  that  you  are  sorry,  she  longs  to  forgive  you.”  I would  not  an- 
swer. I heard  her  footsteps  slowly  retiring,  and  again  I threw  my- 
self on  the  bed,  to  pass  another  and  fearful  night.  Another  footstep, 
still  slower  and  feebler  than  my  sister's  disturbed  me.  It  was  my 
mother’s.  “Alfred,  my  son,  shall  I come  ?”  she  asked.  I cannot  tell 
what  influence,  operating  at  that  moment,  made  me  speak  adverse  to 
my  feelings.  The  gentle  voice  of  my  mother  thrilled  me  through, 
melted  then  the  ice  of  my  obdurate  heart,  and  I longed  to  throw  my- 
self on  her  neck,  but  I did  not.  But  the  words  gave  the  lie  to  my 
heart  when  I said  I was  not  sorry.  I heard  her  withdraw.  I heard 
her  groan.  I longed  to  call  her  back,  but  I did  not 

I was  awakened  from  my  uneasy  slumber  by  hearing  my  name  called 
loudly,  and  my  sister  stood  at  my  bedside.  “ Get  up  and  come  with 
me.  Mother  is  dying.”  I thought  I was  yet  dreaming,  but  I got  up 
mechanically  and  followed  my  sister.  On  the  bed,  pale  and  cold  as 
marble,  lay  mother.  She  had  not  undressed.  She  had  thrown  her- 
self on  the  bed  to  rest ; arising  to  go  to  me,  she  was  seized  with  a pal- 
pitation of  the  heart,  and  was  borne  senseless  to  her  room.  I cannot 
tell  you  with  what  agony  I looked  upon  her.  My  remorse  was  ten- 
fold more  bitter  from  the  thought  that  she  would  never  know  it.  I 
believed  myself  to  be  her  murderer.  I fell  on  the  bed  beside  her.  I 
could  not  weep.  My  heart  was  burned  in  my  bosom;  my  brain  was 
on  fire.  My  sister  threw  her  arms  around  me  and  wept  in  silence. 
Suddenly  we  saw  a slight  motion  of  mother’s  hand ; her  eyes  unclosed. 
She  had  recovered  consciousness,  but  not  speech.  She  looked  at  me 
and  moved  her  lips.  I could  not  understand  her  words.  “ Mother, 
mother !”  I shrieked,  “ say  only  that  you  forgive  me  1”  She  could  not 
say  it  with  her  lips,  but  her  hand  pressed  mine.  She  smiled  upon  me, 
and  lifting  her  thin,  white  hands,  she  clasped  my  own  within  them, 
and  cast  her  eyes  upward.  She  moved  her  lips  in  prayer,  and  thus 
she  died . I remained  still  kneeling  beside  that  dear  form,  till  my  sis- 
ter removed  me.  The  joys  of  youth  had  left  for  ever. 

Boys  who  spurn  a mother’s  control,  who  are  ashamed  to  own  that 
they  are  wrong,  who  think  it  manly  to  resist  her  authority,  or  yield  to 


TO  BOYS. 


67 


her  influence,  beware  ! Lay  not  up  for  yourselves  bitter  memories  for 
future  years. 

Let  every  child,  having  any  pretence  to  heart  or  manliness  or  piety, 
and  who  is  so  fortunate  as  to  have  a father  or  mother  living,  consider  it 
a sacred  dut}r  to  consult  at  any  reasonable,  personal  sacrifice,  the 
known  wishes  of  such  a parent,  until  that  parent  is  no  more ; and  our 
word  for  it,  the  recollection  of  the  same  through  the  after  pilgrimage 
of  life,  will  sweeten  every  sorrow,  will  brighten  every  gladness,  will 
sparkle  every  tear  drop  with  a joy  ineffable.  But  be  selfish  still,  have 
your  own  way,  consult  your  own  inclinations,  yield  to  the  bent  of  your 
own  desires,  regardless  of  a parent’s  commands  and  counsels  and  be- 
seechings  and  tears,  and  as  the  Lord  liveth  your  life  will  be  a failure ; 
because  “ the  eye  that  mocketh  at  his  father,  and  despiseth  to  obey 
his  mother,  the  ravens  of  the  valley  shall  pick  it  out,  and  the  young 
eagle  shall  eat  it.” 

THE  BOY  THE  FATHER  OF  THE  MAN. 

Solomon  said,  many  centuries  ago,  “ Even  a child  is  known  by  his 
doings,  whether  his  work  be  pure  and  whether  it  be  right.”  Some 
people  seem  to  think  that  children  have  no  character  at  all.  On  the 
contrary,  an  observing  eye  sees  in  these  young  creatures  the  signs  of 
what  they  are  likely  to  be  for  life.  When  I see  a boy  in  haste  to  spend 
every  penny  as  soon  as  he  gets  it,  I think  it  a sign  that  he  will  be  a 
spendthrift.  When  I see  a boy  hoarding  up  his  pennies,  and  unwil- 
ling to  part  with  them  for  any  good  purpose,  I think  it  a sign  that  he 
will  be  a miser.  When  I see  a boy  or  girl  always  looking  out  for  him 
or  herself,  and  disliking  to  share  good  things  with  others,  I think  it  is 
a sign  that  the  child  will  grow  up  a very  selfish  person.  When  I see 
boys  and  girls  often  quarreling,  I think  it  a sign  that  they  will  be  vi- 
olent and  hateful  men  and  women.  When  I see  a little  boy  willing  to 
taste  strong  drink,  I think  it  a sign  that  he  will  be  a drunkard.  When 
I see  a boy  who  never  attends  to  the  services  of  religion,  I think  it  a 
sign  that  he  will  be  a profane,  a profligate  man.  When  I see  a child 
obedient  to  his  parents,  I think  it  a sign  of  great  future  blessing  from 
his  Heavenly  Parent.  And  though  great  changes  sometimes  take 
place  in  the  character,  yet,  as  a general  rule,  these  signs  do  not  fail. 

THE  PRETENTIOUS  BOY. 

A pretentious  boy’s  character  is  soon  revealed  by  his  boisterous 


68 


PRACTICAL  CYCLOPAEDIA. 


speech,  empty-headed  whistling,  noisy  foot-steps,  and  disorderly  con- 
duct in  general  wherever  and  whenever  he  moves  for  the  purpose  of 
discharging  the  service  required  of  him.  Such  a boy  when  known 
finds  it  difficult  to  get  a place,  and  still  more  so  to  keep  it  after  he 
gets  it,  so  disagreeable  does  he  make  himself  to  all  with  whom  he  is 
brought  in  contact.  Boys  should,  therefore,  remember  this,  to-wit, 
that  much  of  the  capital  which  secures  success  in  business,  consists  of 
good-breeding,  affable,  pleasing  manners,  unostentatious  and  orderly 
deportment. 

THE  BOY  THAT  IS  RESPECTED. 

Who  is  it  ? It  is  the  boy,  who  conducts  himself  well,  who  is  honest, 
diligent,  and  obedient  in  all  things.  It  is  the  boy  who  is  making  an 
effort  continually  to  respect  his  father,  and  obey  him  in  whatever  he 
may  direct  to  be  done.  It  is  the  boy  who  is  kind  to  other  little  boys, 
who  respects  age,  and  who  never  gets  into  difficulties  and  quarrels 
with  his  companions.  It  is  the  boy  who  leaves  no  effort  untried  to 
improve  himself  in  knowledge  and  wisdom  every  day — who  is  busy 
and  attentive  in  endeavoring  to  do  good  acts  towards  others.  Show 
me  a boy  who  obeys  his  parents,  who  is  diligent,  who  has  respect  for 
age,  who  always  has  a friendly  disposition,  and  who  applies  himself 
diligently  to  get  wisdom,  and  to  do  good  towards  others,  and  if  he  is 
not  respected  and  beloved  by  everybody,  then  there  is  no  such  thing 
as  truth  in  this  world.  Remember  this,  little  boys,  and  you  will  be 
respected  by  others,  and  will  grow  up  and  become  useful  men. 

WANTED — AN  HONEST,  INDUSTRIOUS  BOY. 

We  lately  saw  an  advertisement  headed  as  above.  It  conveys  to 
every  boy  an  impressive  moral  lesson. 

“ An  honest,  industrious  boy”  is  always  wanted . He  will  be  sought 
for ; his  services  will  be  in  demand ; he  will  be  respected  and  loved  ; 
he  will  be  spoken  of  in  terms  of  high  commendation ; he  will  always 
have  a home  ; he  will  grow  up  to  be  a man  of  known  worth  and  estab- 
lished character. 

He  will  be  wanted.  The  merchant  will  want  him  for  a salesman  or 
a clerk ; the  master  mechanic  will  want  him  for  an  apprentice  or  a 
journeyman;  those  with  a job  to  let  will  want  him  for  a contractor; 
clients  will  want  him  for  a lawyer ; patients,  for  a physician ; religious 


TO  BOYS. 


69 


congregations,  for  a pastor;  parents  for  a teacher  of  their  children; 
and  the  people,  for  an  officer. 

He  will  be  wanted.  Townsmen  will  want  him  as  a citizen ; ac- 
quaintances as  a neighbor ; neighbors  as  a friend ; families  as  a visit- 
or ; the  world  as  an  acquaintance;  nay,  girls  will  want  him  for  a beau, 
and  finally  for  a husband. 

An  honest,  industrious  boy!  Just  think  of  it,  boys,  will  you  an- 
swer this  description  ? Can  you  apply  for  this  situation  ? Are  you 
sure  that  you  will  be  wanted  ? You  may  be  smart  and  active,  but 
that  does  not  fill  the  requisition — are  you  honest?  You  may  be  ca- 
pable— are  you  industrious  ? You  may  be  well-dressed  and  create  a 
favorable  impression  at  first  sight — are  you  both  “honest  and  indus- 
trious?” You  may  apply  for  a “good  situation are  you  sure  that 
your  friends,  teachers,  acquaintances  can  recommend  you  for  those 
qualities  ?•  0,  how  would  you  feel,  your  character  not  being  thus  es- 
tablished, on  hearing  the  words  “can’t  employ  you!”  Nothing  else 
will  make  up  for  the  lack  of  these  qualities.  No  readiness  or  aptness 
for  business  will  do  it.  You  must  be  honest  and  industrious — must 
work  and  labor;  then  will  your  “calling  and  election  ” for  places  of 
profit  and  trust  be  made  sure. 

GIVE  THE  BOYS  TOOLS. 

In  man  there  is  what  may  be  termed  a “ making  instinct,”  and  our 
houses,  garments,  ships,  machinery,  and  in  fact,  everything  we  use, 
are  the  practical  results  of  this  instinct.  How  important  then  that 
this  faculty  be  cultivated,  and  that  the  idea  be  at  once  and  forever 
abandoned  that  none  but  mechanics  require  this  great  element  of  use- 
fulness and  happiness."  Whatever  a man’s  occupation,  whether  he  be 
a farmer,  a merchant,  an  artist  or  a mechanic,  there  are  hourly  occa- 
sions for  its  practical  application.  Being  thus  general  in  its  usefulness, 
the  cultivation  of  this  constructive  faculty  should  be  a primary  con- 
sideration with  parents.  Skill  in  the  use  of  tools  is  of  incalculable 
advantage.  It  gives  useful  employment  to  many  an  otherwise  idle 
hour.  It  prompts  one  to  add  a thousand  little  conveniences  to  the 
house,  which  but  for  this  skill  would  never  be  made.  In  a word,  it  is 
the  carrying  out,  in  a fuller  sense,  of  the  design  of  the  Creator,  when 
he  implanted  this  faculty  of  constructiveness  within  us.  Let  it  then 
be  cultivated  in  children.  Indulge  the  propensity  to  make  water- 
wheels and  miniature  wagons,  kites  and  toy  boats,  sleds  and  houses, 
anything  in  fact  which  will  serve  to  develop  it  and  render  it  practical- 


70 


PEACTICAL  CYCLOPAEDIA. 


ly  useful.  Give  the  boys  good  pocket  knives,  and  what  is  better,  give 
them  a good  workshop.  Employed  in  it,  they  will  not  only  be  kept 
out  of  mischief,  but  they  will  be  strengthening  their  muscles,  exercis- 
ing their  mental  powers,  and  fitting  themselves  for  greater  usefulness, 
when  they  shall  be  called  upon  to  take  their  place  in  the  ranks  of 
men. 


A HINT  TO  YOUTH. 

“ Old  men  for  counsel,  and  young  men  for  war.”  Never  was  axiom 
juster,  if  the  worlds  history  be  taken  for  the  test.  The  blood  of 
youth  may  be  fiery,  its  tongue  quick,  and  its  heart  impulsive  and  pas- 
sionate ; but  more  than  counterbalancing  all  these,  are  its  hope,  its 
faith,  its  energy,  and  endurance,  which,  when  experience  has  ripened 
and  tempered  judgment  and  speech,  still  spur  onto  high  heroic  action. 
The  pioneer  men  of  the  world — on  the  battle  field,  in  the  van  of  colo- 
nization, in  the  development  of  art  and  science,  and  in  the  prosecu- 
tion of  the  mightiest  and  most  perilous  enterprises  for  the  world’s 
weal — have  stood  on  the  eastern  declivity  of  life;  have  begun  the 
narch,  prosecuted  the  endeavor,  and  won  their  most  fadeless  laurels, 
ere  the  noon  of  three-score-and-ten  was  past.  Be  up,  then,  and  a- 
doing ! 

There  is  no  moral  object  so  beautiful  to  me  as  a conscientious  young 
man.  I watch  him  as  I do  a star  in  the  heavens  ; clouds  may  be  be- 
fore him,  but  we  know  that  his  light  is  behind  them,  and  will  beam 
again  ; the  blaze  of  others’  popularity  may  outshine  him,  but  we  know 
that,  though  unseen,  he  illuminates  his  own  true  sphere.  He  resists 
temptation,  not  without  a struggle,  for  that  is  not  virtue,  but  he  does 
resist  and  conquer ; he  bears  the  sarcasm  of  the  profligate,  and  it 
stings  him,  for  that  is  a trait  of  virtue,  but  heals  the  wound  with  his 
own  pure  touch.  He  heeds  not  the  watchword  of  fashion  if  it  leads 
to  sin;  the  Atheist  who  says  not  only  in  his  heart,  but  with  his  lips, 
“ there  is  no  God  ! ” controls  him  not ; he  sees  the  hand  of  a creating 
God,  and  rejoices  in  it.  Woman  is  sheltered  by  fond  arms  and  loving 
counsel ; old  age  is  protected  by  its  experience,  and  manhood  by  its 
strength;  but  the  young  man  stands  amid  the  temptations  of  the 
world  like  a self-balanced  tower.  Happy  he  who  seeks  and  gains  the 
prop  and  shelter  of  morality.  Onward,  then,  conscientious  youth — 
raise  thy  standard  and  nerve  thyself  for  goodness.  If  God  has  given 


A HINT  TO  YOUTH. 


71 


thee  intellectual  power,  awaken  in  that  cause ; never  let  it  be  said  of 
thee,  he  helped  to  swell  the  tide  of  sin  by  pouring  his  influence  into 
its  channels.  If  thou  art  feeble  in  mental  strength,  throw  not  that 
drop  into  a polluted  current.  Awake,  arise,  young  man  ! assume  that 
beautiful  garb  of  virtue  ! It  is  difficult  to  be  pure  and  holy.  Put 
on  thy  strength,  then.  Let  truth  be  the  lady  of  thy  love — defend 
her. 

The  inducements  for  the  formation  of  a good  character  are  almost 
innumerable.  Among  these  the  respect  of  the  world  should  not  be 
forgotten.  All  people  love  to  be  respected.  To  obtain  respect  one 
must  possess  a good  character.  The  world  respects  goodness,  and 
does  it  honor.  No  matter  where  it  is  found,  in  the  palace  or  hovel, 
it  will  be  respected.  Every  man  has  an  inward  reverence  for  good- 
ness. He  meets  it  with  a feeling  of  awe.  He  pays  a willing  tribute 
to  virtue.  Nothing  on  earth  is  more  beloved,  esteemed,  and  honored 
in  the  world’s  great  heart  than  a noble  youth,  one  whose  character  is 
pure,  whose  aims  are  high,  whose  life  is  a moral  essay.  Men  delight 
to  do  him  good,  to  aid  him,  to  give  him  place,  preferment,  office,  or 
anything  that  he  may  desire  at  their  hands.  Bad  men  will  respect 
him.  Villians  will  “lie  low”  in  his  presence,  and  assume  the  outward 
garb  of  good  men.  And  they,  too,  will  vie  with  each  other  in  doing 
him  good.  It  is  glorious  to  have  the  unlimited  confidence  and  respect 
of  all  who  know  us,  and  to  feel  that  such  confidence  is  not  misplaced. 
It  is  a thought  that  an  angel  may  cherish  in  purity.  To  be  conscious 
of  being  beloved  for  our  real  worth,  respected  and  honored  for  the 
excellency  of  our  characters,  is  a happiness  rich  and  hallowing  in  its 
influence. 

But  let  the  youth  fix  it  in  his  mind  as  a fact  unalterably  and  ever- 
lastingly true,  that  this  respect  can  not  be  gained  without  a good 
character.  He  can  not  deceive  the  world  with  respect  to  his  true 
character.  It  will  out.  And  if  he  has  deceived  for  awhile,  he  will  be 
all  the  more  despised  when  he  is  found  out.  A character  stainless  as 
truth,  sweet  as  goodness,  upright  as  the  soul  of  honesty,  is  the  only 
thing  with  which  to  secure  and  hold  the  world’s  respect.  * 

Again,  let  the  youth  fix  it  as  a fact  that  he  must  make  his  own 
character.  It  is  a work  which  God  has  wisely  consigned  to  him  alone. 
No  other  can  do  it  for  him.  Not  man,  or  angel,  or  God,  can  form  a 
character  for  his  soul.  These  may  assist  him,  but  the  work  he  must 
do  himself.  Character  is  the  unseen  spirit-garment  that  one’s  thoughts 
and  feelings  weave  about  his  soul  with  the  invisible  finger  of  the  Di- 
vine law  of  reward  and  retribution. 


72 


PRACTICAL  CYCLOPEDIA. 


And  glorious  is  the  thought  that  our  characters  are  of  our  own 
forming.  Not  with  wealth  were  they  bought ; and  not  as  an  inheri- 
ted heir-loom  did  they  descend  upon  us,  nor  as  the  patrimony  of  pa- 
ternal industry ; not  with  other  hands  were  they  formed,  nor  with 
other’s  exertions  were  they  obtained.  No;  for  they  are  ours.  We 
formed  them  by  industrious  exertion  in  behalf  of  the  good,  the  beau- 
tiful, and  the  true ; formed  them  in  the  efforts  of  wisdom,  virtue,  and 
love,  in  trial,  tears,  and  prayer,  in  struggle,  discipline,  and  hope,  in 
constancy,  energy,  and  devotion ; and  formed  them  for  the  glory  of 
our  own  souls,  and  the  good  of  all  with  whom  we  are  linked  in  love 
and  duty.  We  formed  them  for  earth,  and  formed  them  for  the  skies. 
W e shall  wear  them  through  time,  and  wear  them  in  eternity ; but, 
God  be  thanked,  we  may  brighten  and  strengthen  them  below,  and 
adorn  and  enrich  them  more  and  more  even  forever  in  heaven. 


TO  YOUN'G  LADIES. 

We  wish  to  say  a word  to  you,  young  ladies,  about  your  influence 
over  young  men.  Did  you  ever  think  of  it  ? Did  you  ever  realize 
that  you  could  have  any  influence  at  all  over  them  ? We  believe  that 
a young  lady  by  her  constant,  consistent  Christian  example,  may  ex- 
ert an  untold  power.  You  do  not  know  the  respect  and  almost 
worship  which  young  men,  no  matter  how  wicked  they  may  be  them- 
selves, pay  to  a consistent  Christian  lady,  be  she  young  or  old. 

A gentleman  once  said  to  a young  lady  who  boarded  in  the  same 
house  with  him,  that  her  life  was  a constant  proof  of  the  Christian 
religion.  Often  the  simple  request  of  a lady  will  keep  a young  man 
from  doing  wrong.  We  have  known  this  to  be  the  case  very  frequent- 
ly ; and  young  men  have  been  kept  from  breaking  the  Sabbath,  from 
drinking,  from  chewing,  just  because  a lady  whom  they  respected, 
and  for  whom  they  had  an  affection,  requested  it.  A tract  given,  an 
invitation  to  go  to  church,  a request  that  your  friend  would  read  the 
Bible  daily,  will  often  be  regarded,  when  a more  powerful  appeal  from 
other  sources  would  fall  unheeded  upon  his  heart.  Many  of  the  gen- 
tlemen whom  you  meet  in  society  are  away  from  the  influence  of  pa- 
rents and  sisters,  and  they  will  respond  to  any  interest  taken  in  their 
welfare.  We  all  speak  of  a young  man’s  danger  from  evil  associates, 
and  the  very  bad  influence  which  his  dissipated  gentlemen  associates 
have  upon  him.  We  believe  it  is  all  true  that  a gentleman’s  charac- 
ter is  formed  to  a greater  extent  by  the  ladies  that  he  associates  with 


THE  BIBLE. 


73 


before  he  becomes  a complete  man  of  the  world.  We  think,  in  other 
woids,  that  a young  man  is  pretty  much  what  his  sisters  and  young 
lady  friends  choose  to  make  him.  We  knew  a family  where  the  sis- 
ters encouraged  their  young  brothers  to  smoke,  thinking  it  was  man- 
ly, and  to  mingle  with  gay,  dissipated  fellows  because  they  thought 
it  “smart;”  and  they  did  mingle  with  them  body  and  soul,  and  abus- 
ed the  same  sisters  shamefully.-  The  influence  began  further  back 
than  with  their  gentleman  companions.  It  began  with  their  sisters, 
and  was  carried  on  through  the  forming  years  of  their  character.  On 
the  other  hand,  if  sisters  are  watchful  and  affectionate  they  may  in 
various  ways — by  entering  into  any  little  plan  with  interest,  by  intro- 
ducing their  younger  brothers  into  good  ladies’  society — lead  them 
along  till  their  character  is  formed,  and  then  a high-toned  respect  for 
ladies,  and  a manly  self-respect,  will  keep  them  from  mingling  with 
low  society. 

If  a young  man  sees  that  the  religion  which  in  youth  he  was  taught 
to  venerate,  is  lightly  thought  of,  and  perhaps  sneered  at,  by  the  young 
ladies  with  whom  he  associates,  we  can  hardly  expect  him  to  think 
that  it  is  the  thing  for  him.  Let  none  say  that  they  have  no  influence 
at  all.  This  is  not  possible.  You  cannot  live  without  having  some 
sort  of  influence,  any  more-  than  you  can  without  breathing.  One 
thing  is  just  as  unavoidable  as  the  other.  Beware,  then,  what  kind  of 
influence  it  is  that  you  are  constantly  exerting.  An  invitation  to  take 
a glass  of  wine,  or  to  play  a game  of  cards,  may  kindle  the  fires  of 
intemperance  or  gambling,  which  will  burn  forever.  A jest  given  at 
the  expense  of  religion,  a light,  trifling  manner  in  the  house  of  God, 
or  any  of  the  numerous  ways  in  which  you  may  show  your  disregard 
for  the  souls  of  others,  may  be  the  means  of  ruining  many  for  time 
and  eternity. 


THE  BIBLE. 

Viewed  merely  as  a human  or  literary  production,  the  Bible  is  a 
marvelous  book,  and  without  a rival.  All  the  libraries  of  theology, 
philosophy,  history,  antiquities,  poetry,  law,  and  policy  would  not  fur- 
nish material  enough  for  so  rich  a treasure  of  the  choicest  gems  of 
human  genius,  wisdom,  and  experience.  It  embraces  works  of  about 
forty  authors,  representing  the  extremes  of  society,  from  the  throne 
of  the  king  to  the  boat  of  the  fisherman ; it  was  written  during  a long 


74 


PRACTICAL  CYCLOPAEDIA. 


period  of  sixteen  centuries,  on  the  banks  of  the  Nile,  in  the  desert  of 
Arabia,  in  the  land  of  promise,  in  Asia  Minor,  in  classical  Greece,,  and 
in  imperial  Borne ; it  commences  with  the  creation  and  ends  with  the 
final  glorification  after  describing  all  the  interesting  stages  in  the  rev- 
elation of  God  and  the  spiritual  development  of  man  : it  uses  all  forms 
of  literary  composition ; it  rises  to  the  highest  hights  and  descends  to 
the  lowest  depths  of  humanity ; it  measures  all  states  and  conditions 
of  life;  it  is  acquainted  with  every  grief  and  every  woe  ; it  touches 
every  chord  of  sympathy  ; it  contains  the  spiritual  biography  of  every 
heart ; it  is  suited  to  every  class  of  society,  and  can  be  read  with  the 
same  interest  and  profit  by  the  king  and  the  beggar,  by  the  philoso- 
pher and  the  child  ; it  is  as  universal  as  the  race,  and  reaches  beyond 
the  limits  of  time  into  the  boundless  regions  of  eternity.  Even  this 
matchless  combination  of  human  excellencies  point  to  its  divine  char- 
acter and  origin,  as  the  absolute  perfection  of  Christs  humanity  is  an 
evidence  of  his  divinity. 

But  the  Bible  is,  first  and  last,  a book  of  religion.  It  presents  the 
only  true,  universal,  and  absolute  religion  of  God,  both  in  its  prepara- 
tory process  or  growth  under  the  dispensation  of  the  law  and  the 
promise,  and  in  its  completion  under  the  dispensation  of  the  Gospel  a 
religion  which  is  intended  ultimately  to  absorb  all  the  religions  of  the. 
world.  It  speaks  to  us  as  immortal  beings  on  the  highest,  noblest, 
and  most  important  themes  which  can  challenge  our  attention,  and 
with  an  authority  that  is  absolutely  irresistible  and  overwhelming. 
It  can  instruct,  edify,  warn,  terrify,  appease,  cheer,  and  encourage  as 
no  other  book.  It  seizes  man  in  the  hidden  depths  of  his  intellectual 
and  moral  constitution,  and  goes  to  the  quick  of  the  soul,  to  that  mys- 
terious point  where  it  is  connected  with  the  unseen  world  and  with 
the  great  Father  of  spirits.  It  acts  like  an  all-penetrating  and  all- 
transforming leaven  upon  every  faculty  of  the  mind  and  every  emotion 
of  the  heart.  It  enriches  the  memory,  it  elevates  the  reason,  it  en- 
livens the  imagination,  it  directs  the  judgment,  it  moves  the  affections, 
it  controls  the  passions,  it  quickens  the  conscience,  it  strengthens  the 
will,  it  kindles  the  sacred  flame  of  faith,  hope,  and  charity ; it  pu- 
rifies, ennobles,  sanctifies  the  whole  man,  and  brings  him  into  living 
union  with  God.  It  can  not  only  enlighten,  reform,  and  improve,  but 
regenerate  and  create  anew,  and  produce  effects  which  lie  far  beyond 
the  power  of  human  genius.  It  has  light  for  the  blind,  strength  for 
the  weak,  food  for  the  hungry,  drink  for  the  thirsty ; it  lias  a counsel, 
in  precept  or  example,  for  .every  relation  in  life,  a comfort  for  every 
sorrow,  a balm  for  every  wound.  Of  all  the  books  in  the  world  the 


CHRIST  THE  MODEL  MAN. 


75 


Bible  is  the  only  one  of  which  we  never  tire,  but  which  we  admire 
and  love  more  and  more  in  proportion  as  we  use  it.  Like  the  dia- 
mond, it  casts  its  luster  in  every  direction  ; like  a torch,  the  more  it 
is  shaken  the  more  it  shines ; like  a healing  herb,  the  harder  it  is 
pressed  the  sweeter  is  its  fragrance. 


‘ CHKIST  THE  MODEL  MAN. 

Christ  was  free  from  all  one-sidedness,  which  constitutes  the  weak- 
ness as  well  as  the  strength  of  the  most  eminent  men.  He  was  not 
a man  of  one  idea  nor  of  one  virtue  towering  above  all  the  rest.  The 
moral  forces  were  so  well  tempered  and  moderated  by  each  other,  that 
none  was  unduly  prominent,  none  carried  to  excess*  none  alloyed  by 
the  kindred  failing.  Each  was  checked  and  complemented  by  the  op- 
posite grace.  His  character  never  lost  its  even  balance  and  happy 
equilibrium,  never  needed  modification  or  readjustment.  It  was  thor- 
oughly sound  and  uniformly  consistent  from  the  beginning  to  the 
end. 

We  cannot  properly  attribute  to  him  any  one  temperament.  He  was 
neither  sanguine  like  Peter,  nor  choleric  like  Paul,  nor  melancholy 
like  John,  nor  phlegmatic  as  James  is  sometimes,  though  incorectly 
represented  to  have  been,  but  he  combined  the  vivacity  without  the 
levity  of  the  sanguine,  the  vigor  without  the  violence  of  the  choleric, 
the  seriousness  without  the  austerity  of  the  melancholic,  the  calmness 
without  the  apathy  of  the  phlegmetic  temperament. 

He  was  equally  far  removed  from  the  excesses  of  the  legalist,  the 
pietist,  the  ascetic,  and  the  enthusiast.  With  the  strictest  obedience 
to  the  law,  he  moved  in  the  elements  of  freedom ; with  all  the  fervor 
of  the  enthusiast,  was  always  calm,  sober,  and  self  possessed ; not- 
withstanding his  complete  and  uniform  elevation  above  the  affairs  of 
this  world,  he  freely  mingled  with  society,  male  and  female,  dined  with 
publicans  and  sinners,  sat  at  the  wedding  feast,  shed  tears  at  the  sep- 
ulchre, delighted  in  God’s  nature,  admired  the  beauties  of  the  lilies, 
and  used  the  occupations  of  the  husbandman  for  the  illustration  of 
the  sublimest  truths  of  the  kingdom  of  heaven.  His  virtue  was  heal- 
thy; manly,  vigorous ; yet  genial,  social,  and  truly  humane,  never 
austere  and  repulsive,  always  in  full  sympathy  with  innocent  joy  and 
pleasure.  He,  the  purest  and  holiest  of  men,  provided  wine  for  the 
wedding  feast,  introduced  the  fatted  calf  and  music  and  dancing  into 


76 


PRACTICAL  CYCLOPAEDIA. 


the  picture  of  welcome  of  the  prodigal  son  to  his  father’s  house,  and 
even  provoked  the  sneer  of  his  adversaries  that  he  “ came  eating  and 
drinking,”  and  was  a “glutton  ” and  a “ wine-bibber.” 

His  zeal  never  degenerated  into  passion  or  rashness,  his  constancy 
into  obstinacy,  his  benevolence  into  weakness,  nor  his  tenderness  into 
sentimentality.  His  unworldliness  was  free  from  indifference  and  un- 
sociability, his  dignity  from  pride  and  presumption,  his  affability  from 
undue  familiarity,  his  self-denial  from  moroseness,  his  temperance 
from  austerity.  He  combined  child-like  innocence  with  manly  strength, 
all-absorbing  devotion  to  God  with  untiring  interest  in  the  welfare 
of  man,  tender  love  to  the  sinner  with  uncompromising  severity 
against  sin,  commanding  dignity  with  winning  humility,  fearless 
courage  with  wise  caution,  unyielding  firmness  with  sweet  gentleness. 

He  is  justly  compared  with  the  lion  in  strength  and  with  the  lamb 
in  meekness.  He  equally  possessed  the  wisdom  of  the  serpent  and  the 
simplicity  of  the  dove.  He  brought  both  the  sword  against  every 
form  of  wickedness,  and  the  peace  which  the  world  cannot  give.  He 
was  the  most  effective,  and  yet  the  least  noisy,  the  most  radical  and 
yet  the  most  conservative,  calm,  and  patient  of  all  reformers.  He 
came  to  fulfil  every  letter  of  the  law,  and  yet  he  made  all  things 
new. 

The  same  hand  which  drove  the  profane  traffickers  from  the  temple, 
blessed  little  children,  healed  the  lepers,  and  rescued  the  sinking  dis- 
ciple ; the  same  ear  which  heard  the  voice  of  approbation  from  heaven 
was  open  to  the  cries  of  the  woman  in  travail ; the  same  mouth  which 
pronounced  the  terrible  woe  on  hypocrites  and  condemned  the  impure 
desire  and  unkind  feeling  as  well  as  the  open  crime,  blessed  the  poor 
in  spirit,  announced  pardon  to  the  adulteress,  and  prayed  for  his  mur- 
derers ; the  same  eye  which  beheld  the  mysteries  of  God,  and  pene- 
trated the  heart  of  man,  shed  tears  of  compassion  over  ungrateful 
Jerusalem,  and  tears  of  friendship  at  the  grave  of  Lazarus. 

These  are  indeed  opposite  traits  of  character,  yet  as  little  contra- 
dictory as  the  different  manifestations  of  God’s  power  and  goodness 
in  the  tempest  and  sunshine,  in  the  towering  Alps  and  the  lily  of  the 
valley,  in  the  boundless  ocean  and  the  dew  drop  of  the  morning.  They 
are  separated  in  imperfect  men,  indeed,  but  united  in  Christ,  the  uni- 
versal model  for  all. 


TO  PARENTS  AND  TEACHERS — WHY  TEACHERS  FAIL. 


77 


TO  PARENTS  AND  TEACHERS— WHY  TEACHERS  FAIL. 

Of  the  large  number  of  those  who  engage  in  the  work  of  teaching, 
but  few,  comparatively,  are  successful.  A very  large  majority  teach 
but  a short  time  and  with  no  true  success.  It  may  not  be  unprofita- 
ble to  consider  some  of  the  reasons  for  these  numerous  cases  of  failure 
in  teaching.  That  such  cases  are  numerous,  no  one  will  question, — 
but  why  they  are  so  numerous,  but  few  stop  to  consider.  It  will  be 
one  object  in  this  article  to  name  a few  of  the  more  prominent  reasons 
as  they  occur  to  us. 

1.  Want  of  sufficient  education.  It  is  often  the  case  that  persons 
enter  the  teacher’s  desk  with  a very  limited  educational  capital.  By 
the  favor  of  some  relative  or  the  commitee,  and  by  the  direct  or  in- 
direct connivance  of  the  examiners,  they  are  entrusted  with  work  for 
which  they  have  no  proper  qualification.  From  want  of  the  requisite 
knowledge,  they  fail  to  interest  their  pupils  or  to  awaken  any  true 
love  for  school  and  its  exercises. 

2.  An  excess  of  education.  This  may  seem  rather  paradoxical.  It 
is,  however,  unquestionably  true  that  some  know  too  much , — in  their 
own  estimation, — to  teach  a common  school.  They  have  pursued  a 
collegiate  course  of  study,  and  have  acquired  a somewhat  superficial 
knowledge  of  many  branches.  Their  elementary  training  was  entire- 
ly neglected  or  but  very  imperfectly  attended  to.  Most  of  their  time 
and  attention  have  been  devoted  to  the  study  of  the  “ languages”  and 
the  “ higher  branches,”  and  they  consider  it  “ beneath  their  dignity  ” 
to  teach  the  common  branches.  Indeed,  they  do  not  thoroughly  un- 
derstand them.  Latin,  and  Greek,  and  French  they  know,  but  read- 
ing and  spelling  they  poorly  comprehend.  Algebra,  Geometry,  Phi- 
losophy, Chemistry,  and  Geology  they  are  somewhat  familiar  with, 
but  of  Grammar,  Geography  and  Arithmetic  they  know  but  little, 
and  care  less.  They  are  of  the  class  thus  described  by  the  inimitable 
Dickens  : — “ He  and  some  one  hundred  and  forty  other  teachers  had 
been  lately  turned,  at  the  same  time,  in  the  same  factory,  on  the  same 
principle,  like  so  many  piano  forte  legs.  He  had  been  put  through  an 
immense  variety  of  paces,  and  had  answered  volumes  of  head-break- 
ing questions.  Orthography,  etymology,  syntax,  and  prosody,  biogra- 
phy, astronomy,  geography,  and  general  cosmography,  the  science  of 
compound  proportion,  algebra,  land  surveying,  and  leveling,  vocal  mu- 
sic and  drawing  from  models,  were  all  as  at  the  end  of  his  ten  chilled 
fingers.  He  had  taken  the  bloom  of  the  higher  branches  of  mathe- 


78 


PRACTICAL  CYCLOPAEDIA. 


matics  and  physical  science,  French,  German,  Latin,  and  Greek.  He 
knew  all  about  all  the  water-sheds  of  all  the  world,  and  all  the  names 
of  all  the  rivers  and  mountains,  and  all  the  productions,  manners,  and 
customs  of  all  the  countries,  and  all  their  boundaries  and  bearings  on 
the  two  and  thirty  points  of  the  compass.  Ah,  rather  over-done.  If 
he  had  only  learned  a little  less,  how  infinitely  better  he  might  have 
taught  much  more !” 

3.  Want  of  a lively  interest  in  the  work.  Ho  one  can  expect  true 
success  to  attend  any  work  in  which  he  engages  with  feelings  of  in- 
difference. Especially  is  this  true  of  teaching.  Unless  one  feels  that 
his  work  is  an  important  one — a work  for  which  he  has  a love — he 
will  hardly  engage  in  its  performance  with  a zeal  and  earnestness 
which  will  make  success  sure. 

4.  An  excess  of  confidence.  A degree  of  confidence  in  one’s  ability 
to  do  a work  is  essential  to  his  success  in  its  accomplishment.  Indeed 
he  must  feel  that  he  can  do  before  he  will  do.  But  some  teachers 
have  a superabundance  of  confidence  in  themselves.  They  know  too 
much  to  know  more.  They  cannot  be  told  anything.  Hints  or  sug- 
gestions from  fellow  teachers,  committees  or  parents,  they  spurn  as 
useless — or,  perhaps,  regard  as  insults. 

5.  A lack  of  confidence.  If  an  excess  of  confidence  is  undesirable,  a 
deficiency  is  equally  so.  A degree  of  it  is  indispensable  to  true  suc- 
cess. To  feel  that  we  can  do  a certain  work  will  do  much  to  make 
its  accomplishment  certain. 

6.  A want  of  true  courtesy.  If  a teacher  would  be  in  the  truest 
sense  successful  and  useful,  he  must  have  the  respect  and  good  wishes 
of  those  with  whom  he  is  called  to  labor.  A lack  of  genuine  polite- 
ness has  done  much  to  prevent  the  usefulness  of  many  a teacher.  A 
rough  exterior,  negligence  of  personal  appearance  and  dress,  unpol- 
ished and  abrupt  modes  of  address  or  excessively  formal  and  frigid 
manners,  have,  in  many  cases,  blighted  the  prospects  of  teacher* 
whose  intellectual  qualifications  were  ample. 

7.  Want  of  'patience.  It  is  frequently  the  case  that  teachers  de- 
spond and  labor  in  vain  because  they  are  too  impatient.  When  they 
do  not  see  immediate  and  abundant  fruits  of  their  labors,  they  are  too 
apt  to  feel  that  they  have  not  done  what  they  ought.  An  impatient 
or  desponding  spirit  will  always  prove  hurtful  in  the  school  room,  and 
they  who  indulge  the  same  will  not  prove  successful.  It  is  the  teach- 
er’s duty  to  labor  wisely  and  patiently ; to  sow  the  good  seed  with 
diligent  and  careful  hand:  another  and  a greater  will  give  the  in- 


EDUCATION. 


79 


crease  in  his  own  good  time — particularly  is  this  so  in  moral  culture 
and  resu.ts. 

8.  Want  of  adaptation.  Some  teachers  have  the  ability  to  succeed 
in  some  particular  situation  and  under  a certain  order  of  arrange- 
ments and  circumstances,  while  the  most  trifling  change  or  deviation 
will  cause  a failure.  Lacking  the  ability  to  adapt  themselves  to  ex- 
isting circumstances  and  surroundings,  they  lack  one  of  the  most  im- 
portant essentials  to  success. 

9.  Want  of  professional  feeling  and  interest.  “Every  man,"  said 
Webster.,  “owes  a debt  to  his  profession."  By  this  we  understand 
that  every  member  of  a profession  is  under  obligations  to  do  what  he 
can  for  the  elevation  of  his  profession.  This  he  must  do  by  promoting 
his  own  improvement,  by  uniting  with  others  in  associational  effort, 
and  in  various  ways  by  manifesting  a professional  interest  and  feel- 
ing— a true  esprit  de  corps.  A teacher  who  secludes  himself,  with- 
drawing from  all  associated  efforts  and  meetings  for  mutual  improve- 
ment, may  keep  a good  school — but  as  a man  and  as  a professional 
teacher  he  will  fall  far  behind  the  mark.  If  his  own  views,  plans, 
and  results  are  entirely  satisfactory  to  himself,  he  will,  if  he  has  true 
professional  feeling,  gladly  communicate  them  to  others  and  not  be 
content  to  hide  his  light  as  under  a bushel.  AV e would  then  advise 
all  teachers  who  would  make  success  sure,  to  unite  heartily  in  every 
effort  and  plan  designed  for  the  good  of  their  profession.  By  the  very 
means  adopted  for  professional  improvement,  personal  profit  and  ad- 
vancement will  be  secured. — Conn.  Com.  School  Journal. 


EDUCATION. 

ADVANTAGE  OF  EDUCATION  TO  LABORERS. 

Manufacturers  find  intelligent  educated  mechanics  more  profitable 
to  employ,  even  at  higher  wages,  than  those  who  are  uneducated.  We 
have  never  met  any  one  who  had  much  experience  in  employing  large 
numbers  of  men  who  did  not  hold  this  opinion,  and,  as  a general  rule, 
those  manufacturers  are  most  successful  who  are  most  careful  to  se- 
cure intelligent  and  skillful  workmen. 

It  requires  extensive  observation  to  enable  one  even  partially  to  ap- 
preciate the  wonderful  extent  to  which  all  the  faculties  are  developed 
by  mental  cultivation.  The  nervous  system  grows  more  vigorous  and 


60 


PRACTICAL  CYCLOPAEDIA. 


active,  the  touch  is  more  sensitive,  and  there  is  greater  mobility  in 
the  hand. 

We  once  knew  a weaving  room  filled  with  girls  above  the  average 
in  character  and  intelligence,  and  there  was  one  girl  among  them 
who  had  been  highly  educated.  Though  length  of  arms  and  strength 
of  muscle  are  advantages  in  weaving,  and  though  this  girl  was  short 
and  small,  she  always  wove  the  greatest  number  of  pieces  in  the  room, 
and  consequently  drew  the  largest  pay  at  the  end  of  every  month. 
We  might  fill  many  pages  with  similar  cases  which  have  come  under 
our  own  observation,  but  there  is  no  occasion.  It  has  long  since  been 
settled  by  the  general  observation  of  manufacturers,  that  intelligent 
workmen  will  do  more  and  better  work  than  ignorant  ones. 

But  the  excess  in  the  amount  of  work  performed  is  not  the  most 
important  respect  in  which  an  intelligent  workman  is  superior  to  a 
stupid  one.  He  is  far  more  likely  to  be  faithful  to  the  interests  of 
his  employer,  to  save  from  waste  and  to  turn  to  profit  every  thing 
that  comes  to  his  hand.  There  is  also  the  exalted  satisfaction  of  be- 
ing surrounded  by  thinking,  active  and  inquiring  minds,  instead  of 
by  brutes. 

Such  are  some  of  the  advantages  to  the  “ Captains  of  Industry,” 
which  result  from  the  employment  of  intelligent  workmen ; not  in  one 
article,  nor  in  any  number  of  articles,  could  these  advantages  be  fully 
set  forth.  And  if  it  is  impossible  to  state  the  advantages  to  the  em- 
ployer, how  vain  must  be  the  effort  to  describe  those  which  result  to 
the  workman  himself ! 

The  increase  of  wag*;s  is  the  least  and  lowest  of  the  rich  rewards  of 
mental  culture.  The  whole  being  is  enlarged  and  exalted  ; the  scope 
of  view  is  widened;  the  objects  of  interest  are  increased  ; the  subjects 
of  thought  are  multiplied ; life  is  more  filled  with  emotion ; and  the 
man  is  raised  in  the  scale  of  creation. 

To  intelligent  English  travelers,  nothing  in  the  United  States  has 
excited  such  wonder  and  admiration  as  Lowell,  Nashua,  Manchester, 
Lawrence,  and  the  other  manufacturing  towns  of  New  England. 
That  factory-girls  should  play  on  the  piano,  and  sustain  a creditable 
magazine  by  their  own  contributions ; that  their  residences  should 
be  clean,  commodious,  and  elegant ; that  factory-men  should  be  intel- 
ligent gentlemen,  well-read  in  literature,  and  totally  unacquainted 
with  beer  and  its  inspirations,  have  been,  for  many  years,  the  crown- 
ing marvels  of  America  to  all  travelers  of  right  feeling  and  good 
judgment. 


KNOWLEDGE. 


81 


EDUCATION  OF  BUSINESS  MEN. 

In  the  education  of  a business  man,  it  must  never  be  forgotten,  that 
his  future  life  will  be  a life  of  action  and  study.  Great  care  must 
therefore  be  taken  that  the  health  be  not  impaired  in  a strife  for  use- 
less honors,  that  the  feelings  be  not  suffered  to  grow  over-sensitive  in 
recluse  contemplation,  nor  the  mind  lose  its  spring  and  elasticity  un- 
der a load  of  cumbersome  and  unpractical  learning.  It  has  been  said 
that  at  least  one-fourth  of  the  students  of  colleges  leave  them  with 
impaired  health;  full  one-half  are  too  sensitive  to  bear  the  rude  jost- 
lings  of  the  world ; and  perhaps  two-thirds  of  the  remainder  have 
some  defect  that  would  seriously  mar  their  happiness  and  usefulness. 


KNOWLEDGE. 

Acquirement  of  every  kind  has  two  values — value  as  knowledge, 
and  value  as  discipline.  Besides  its  use  for  guidance  in  conduct,  the 
acquisition  of  each  order  of  facts  has  also  its  use  as  mental  exercise ; 
and  its  effects  as  a preparative  for  complete  living  have  to  be  consid- 
ered under  both  these  heads. 

Knowledge  cannot  be  acquired  without  pains  and  application.  It 
is  troublesome  and  deep  digging  for  pure  water,  but  when  once  you 
come  to  the  springs,  they  rise  up  and  meet  you.  Every  grain  helps 
fill  the  bushel,  so  does  the  improvement  of  every  moment  increase 
knowledge. 

Says  Swedenborg : It  is  of  no  advantage  to  man  to  know  much,  un- 
less he  lives  according  to  what  he  knows,  for  knowledge  has  no  other 
end  than  goodness ; and  he  who  is  made  good  is  in  possession  of  a far 
richer  treasure  than  he  whose  knowledge  is  the  most  extensive,  and 
yet  is  destitute  of  goodness ; for,  what  the  latter  is  seeking  by  his 
great  acquirements,  the  former  already  possesses. 

One  of  the  most  agreeable  consequences  of  knowledge  is  the  respect 
and  importance  which  it  communicates  to  old  age.  Men  rise  in  char- 
acter often  as  they  increase  in  years ; they  are  venerable  from  what 
they  have  acquired  and  pleasing  from  what  they  can  impart.  Knowl- 
edge is  the  treasure,  but  judgment  the  treasurer  of  a wise  man.  Su- 
perficial knowledge,  pleasure  dearly  purchased,  and  subsistence  at  the 
will  of  another,  are  the  disgrace  of  mankind. 

6 


82 


PRACTICAL  CYCLOPAEDIA. 


WISDOM. 

The  beginning  of  wisdom  is  to  fear  God,  but  tbe  end  of  it  is  to  love 
him.  The  highest  learning  is  to  be  wise  ; and  the  greatest  wisdom, 
is  to  be  good.  The  wise  man  looks  forward  into  futurity,  and  consid- 
ers what  will  be  his  condition  millions  of  ages  hence,  as  well  as  what 
is  at  present.  A wise  man,  says  Seneca,  is  provided  for  occurrences 
of  any  kind : the  good  he  manages,  the  bad  he  vanquishes ; in  pros- 
perity he  betrays  no  presumption,  and  in  adversity  he  feels  no  de- 
spondency. 

The  chief  properties  of  wisdom  are  to  be  mindful  of  things  past, 
careful  for  things  present,  and  provident  for  things  to  come. 

He  that  thinks  himself  the  happiest  man  is  really  so ; but  he  that 
thinks  himself  the  wisest  is  generally  the  greatest  fool. 

It  is  the  part  of  wisdom  to  do  great  things  without  a fuss.  When 
Solomon,  the  wisest  of  men,  built  his  wondrous  temple,  no  sound  of 
saw  or  hammer  was  heard  therein. 


SCIENCE  AND  PHILOSOPHY. 

Prof.  Henry,  the  distinguished  savan,  and  head  of  the  Smithsoni- 
an Institute,  testifies  that  he  knows  but  one  man  among  the  scientific 
men  of  the  United  States  who  is  an  infidel.  This  fact  speaks  volumes, 
and  shows  conclusively  that  the  lights  of  science  have  any  other  ten- 
dency than  to  make  men  skeptical  or  unbelievers.  It  is  usually  your 
pretenders  to  scientific  knowledge,  or  men  wholly  destitute  of  any  sci- 
entific attainments,  who  disbelieve,  or  affect  to  do  so.  As  a general 
remark,  we  think  it  will  be  found  that  a vast  majority  of  them  belong 
to  the  latter  class,  being  wholly  ignorant,  or,  what  is  worse,  mere 
smatterers.  Lord  Bacon  tells  us  “a  little  philosophy  inclineth  a 
man’s  mind  to  atheism  ; but  depth  in  philosophy  bringeth  man’s  mind 
about  to  religion. 

For  all  practical  purposes,  true  science  is  a thorough  knowledge  of 
a mans  own  business. 

It  is  the  work  of  a philosopher  to  be  every  day  subduing  his  pas- 
sions and  laying  aside  his  prejudices.  A philosopher  never  deems  sny 
man  beneath  his  notice ; for  there  is  no  mind  that  can  not  furnish 
some  scraps  of  intellectual  entertainment. 


THE  BENEFIT  OF  SINGING. 


83 


Practical  philosophy  is  that  which  enables  us  to  look  at  the  ills  of 
iife,  its  disappointments  and  its  diseases,  in  a manner  which  does 
much  to  surmount  them  and  deprive  them  of  the  power  to  do  any  per- 
manent injury.  True  philosophy  has  no  prentense  about  it ; no  chi- 
canery, no  fraud ; it  does  not  worry  itself  in  the  endeavor  to  make  the 
worse  appear  the  better  reason,  or  in  making  troublesome  conceal- 
ments ; on  the  contrary,  it  finds  a happiness  and  a grateful  relief  even 
in  a frankness  which  endangers  a storm  of  ridicule. 


THE  BENEFIT  OF  SINGING. 

1.  It  improves  our  speaking.  It  often  corrects  any  defects  of 
speech,  such  as  stammering,  Hissing  or  a nasal  enunciation.  Some 
parents  have  declined  to  send  their  children  to  the  Singing  School  be- 
cause of  these  defects  of  voice.  This  is  a great  mistake. 

2.  It  improves  our  hearing.  By  listening  to  singing,  we  learn  to 
distinguish  the  relative  position  of  the  notes  uttered  by  one  voice ; 
our  ear  thus  becomes  practiced,  and  able  to  convey  the  nice  distinc- 
tion of  tone  to  the  seat  of  perception.  Thus,  by  endeavoring  gradu- 
ally to  imitate  others,  we  succeed  in  rendering  the  organs  of  voice 
capable  of  reproducing  the  sounds  which  the  ear  has  received. 

3.  It  improves  the  health  of  children.  One  of  the  prejudices  most 
obstinately  maintained  against  teaching  children  to  sing,  arises  from 
an  opinion  frequently  broached,  that  singing,  if  practised  at  a tender 
age,  may  have  a baneful  influence  on  the  health,  and  may  occasion 
spitting  of  blood  and  other  pulmonary  affections.  It  is  not  long  since 
this  idea  prevailed  in  Germany  also ; but  the  most  minute  investiga- 
tions, made  by  governments  as  well  as  parents,  have  proved  it  to  be 
quite  erroneous. 

Nothing  is  better  calculated  than  the  practice  of  singing  to  produce 
the  power  of  free  respiration.  We  are  convinced  that  singing,  or  as 
it  may  be  termed,  the  art  of  breathing,  is  one  of  the  best  preventives 
of,  and  surest  remedies  for,  general  weakness  of  the  chest;  and  that 
its  use,  provided  always  it  be  proportioned  to  the  other  physical  pow- 
ers of  the  singer,  is  calculated  to  exert  a most  favorable  influence  on 
delicate  constitutions,  to  impart  vigor  to  the  organs  connected  with 
the  lungs,  and  thus  to  conduce  to  a healthy  state  of  all  parts  of  the 
body. 

It  was  the  opinion  of  Dr.  Bush,  that  singing  by  young  ladies,  whom 


84 


PRACTICAL  CYCLOPAEDIA. 


the  customs  of  society  debar  from  many  other  kinds  of  salubrious  ex- 
ercise, ought  to  be  cultivated  not  only  as  an  accomplishment,  but  as 
the  means  of  preserving  health.  He  particularly  insists  that  vocal 
music  should  never  be  neglected  in  the  education  of  a young  lady, 
and  states  that  besides  its  salutary  operation  in  soothing  the  cares  of 
domestic  life,  it  has  a still  more  direct  and  important  effect.  In  hia 
remarks  on  this  subject,  the  Doctor  introduces  a fact  which  was  sug- 
gested to  him  by  his  professional  experience,  which  is,  that  the  exer- 
cise of  the  chest  by  singing  contributes  very  much  to  defend  the  lungs 
from  the  diseases  to  which  the  climate  and  other  causes  expose  them. 
The  Germans,  he  continues,  are  seldom  afflicted  with  consumption,  nor 
has  he  ever  known  more  than  one  instance  of  spitting  of  blood  among 
them.  This,  he  believes,  is  in  part  occasioned  by  the  strength  which 
constitutes  an  essential  branch  of  their  education. 


MUSIC  AT  HOME. 

We  find  in  the  American  Agriculturist  the  following  : “ Ho  family 
can  afford  to  do  without  music.  It  is  a luxury  and  an  economy  ; an 
alleviator  of  sorrow,  and  a spring  of  enjoyment ; a protection  against 
vice  and  an  incitement  to  virtue.  When  rightly  used,  its  effects,  phys- 
ical, intellectual  and  moral,  are  good,  very  good,  and  only  good. 
Make  home  attractive  ; music  affords  a means  of  doing  this.  Contri- 
bute kindly  feeling,  love.  Music  will  help  in  this  work.  Keep  out 
angry  feeling.  “ Music  hath  charms  to  soothe  the  savage  breast.” 
Be  economical.  Pleasure,  recreation,  all  must  have,  and  no  pleasure 
costs  less  in  proportion  to  its  worth  than  home  music.  Make  your 
sons  and  daughters  accomplished.  What  accomplishment  is  more 
valuable  than  music  ? Fit  your  daughters  to  support  themselves  in 
the  future,  if  need  be.  There  has  been  no  time  in  many  years  when 
any  young  lady  having  sufficient  knowledge  to  teach  music  could  not 
pleasantly  earn  a respectable  support  in  that  way.  “But,”  some  may 
say,  “ I have  no  ear  for  music,  nor  have  any  of  my  family.”  Probably 
not  one  of  you  has  ever  tried  it  faithfully.  Perhaps  your  sons  had  no 
natural  “ ears  ” for  reading,  or  your  daughters  natural  hands  for  wri- 
ting ; and  certainly  unless  they  had  learned  these  things  they  would 
never  have  been  accomplished  in  them.  Music  does,  indeed,  come 
more  naturally  to  most  people  than  many  other  accomplishments  that 
are  next  to  universal;  yet  it  does  not  come  to  all  without  much  time 


READING WHAT  TO  READ  AND  HOW  TO  READ. 


85 


spent  in  careful  cultivation.  “ The  one  best  means  of  introducing 
music  to  the  family,  and  inducing  its  cultivation  is  to  procure  a good 
musical  instrument.  If  none  of  your  daughters  or  sons  can  play  at 
all,  yet  if  they  have  a good  instrument  at  hand,  some  of  them  will 
learn.  In  almost  every  family  this  will  be  the  case.  Buy  an  instru- 
ment and  try  the  experiment ; if  it  succeeds  only  to  a very  small  ex- 
tent, the  cost  will  be  repaid  many  fold."  Says  Shakespeare  : — 

The  man  that  hath  no  music  in  himself, 

Nor  is  moved  with  concord  of  sweet  sounds. 

Is  fit  for  treasons,  stratagems,  and  spoils; 

The  motions  of  his  spirit  are  dull  as  night, 

And  his  affections  dark  as  Erebus : 

, Let  no  such  man  be  trusted. 


BEADING— WHAT  TO  BEAD  AND  HOW  TO  BEAD. 

Beading  is  one  of  the  greatest  consolations  of  life;  it  is  the  nurse 
of  virtue ; the  upholder  in  adversity  ; the  prop  of  independence ; the 
support  of  a just  pride,  the  strengthener  of  elevated  opinions ; it  is 
the  shield  against  the  tyranny  of  all  the  petty  passions ; it  is  the  re- 
peller  of  the  fool’s  scoff  and  the  knave's  poison. 

Among  the  questions  addressed  to  us  by  those  who  do  us  the  honor 
to  ask  our  advice,  there  is  not  one  which  we  oftener  receive  than  this : 
What  books  would  you  advise  a young  person  to  read  for  the  im- 
provement of  his  mind?  It  is  a puzzling  question  to  answer,  when 
we  know  nothing  of  our  correspondent’s  character  and  education. 
Yet  it  is  pleasant  to  know,  that,  somewhere  in  our  vast  circle  of  read- 
ers, in  some  secluded  farm-house,  or  work-shop,  far  from  the  crowded 
haunts  of  men,  there  is,  at  least,  one  young  human  soul  athirst  for 
knowledge. 

What  shall  you  read  ? Bead  whatever  good  book  you  like  to  read. 
Beading  is,  in  one  respect,  like  eating ; it  does  not  do  you  much  good 
unless  you  have  an  appetite  for  it.  The  realm  of  knowledge  is  so 
vast,  that  the  most  learned  man  is  obliged  to  leave  some  of  its  paths 
untrodden,  and  some  of  its  great  provinces  unvisited.  What  do  you 
want  to  know  ? Bespecting  what  subject  of  inquiry,  has  your  curi- 
osity been  awakened  ? Bead  about  that. 

What  shall  you  read  ? Bead  what  will  enable  you  to  work  success- 
fully. Understand  your  own  trade  or  profession  to  the  bottom. 


86 


PRACTICAL  CYCLOPAEDIA. 


Know  the  science  of  it,  the  history  of  it,  and  all  he  hidden  secrets 
of  it,  which  hooks  reveal.  If  you  are  an  artisan,  read  Watt,  Stephen- 
son, Ben.  Franklin,  and  all  other  great  and  glorious  Heroes  of  the 
Workshop.  If  you  are  a farmer,  despise  not  knowledge  which  books 
contain  respecting  your  noble  and  beautiful  calling.  If  you  are  a man 
of  leisure,  the  most  dangerous  of  Heaven’s  gifts,  read  and  think  in- 
cessantly till  you  have  learned  what  to  do  with  it ; for  you  must  make 
it  tell  on  the  good  of  the  community,  or  it  will  curse  you  and  your 
children  to  the  third  generation. 

What  shall  you  read  ? Bead  that  which  will  help  you  to  vote  intel- 
ligently. Bead  the  History  of  your  country,  up  and  down,  and  cross- 
wise. Bead  all  about  it ; its  colonial  history ; its  revolutionary  his- 
tory ; its  political  history.  Bead  it,  till  you  understand  clearly  how 
the  United  States  of  the  year  186 — came  to  be  the  country  you  find 
it.  Bead  one  good  general  newspaper  ; for  the  newspaper  is  the  link 
which  connects  each  individual  with  the  great  Life  of  mankind.  The 
man  who  reads  no  newspaper  is  a man  cut  off  from  his  species. 

What  shall  you  read  ? Bead  beautiful  things.  Bead  the  high,  the 
sweet,  the  eloquent  words  of  inspired  and  gifted  men  and  women ; 
poets,  orators,  prophets,  sages;  the  noble  and  the  good  of  all  ages  and 
all  climes.  But  above  all,  read  the  sacred  volume.  Oh  ! yes  ; read 
the  sacred  volume ! Bead  something  for  the  soul  every  day  you  live. 
If  you  starve  your  body,  stunt  not  the  mind  for  lack  of  nourishment. 

“In  reading  authors,  when  you  find 
Bright  passages  that  strike  your  mind, 

And  which,  perhaps,  you  may  have  reason 
To  think  of  at  another  season  ; 

Be  not  contented  with  the  sight, 

But  take  them  down  in  black  and  white  ; 

Such  a respect  is  wisely  shown, 

To  make  another’s  sense  one’s  own. 

Imprint  the  beauties  of  authors  upon  your  imagination,  and  their 
morals  upon  your  heart.  With  many  readers,  brilliancy  of  style 
passes  for  affluence  of  thought ; they  mistake  buttercups  in  the  grass 
for  immeasurable  gold  mines  under  ground. 

The  author  of  “ Waverly”  remarks  somewhere  in  that  work,  that  a 
feeble  and  indecisive  habit  of  mind  is  produced  by  desultory  and  om- 
niverous  reading.  Pliny  and  Seneca,  in  giving  advice  on  reading, 
agreed  that  “ men  should  read  much  but  not  many  books.”  It  is  re- 
markable that  many  great  waiters  and  eminent  men  seem  to  have  had 
some  particular  favorite  author  which  they  studied  continually.  Be- 


HEADING — WHAT  TO  READ  AND  HOW  TO  READ.  87 

mosthenes  made  Thucydides  his  model  in  style,  and  re-copied  his 
history  eight  times.  Lord  Clarendon  studied  Livy  and  Tacitus. 
Voltaire’s  favorite  books  were  the  Athelia  of  Racine,  and  the  Petit 
Careme  of  Massilon.  Diderot  wanted  “ Moses,  Homer  and  Richard- 
son ” as  his  authors.  Fenelon’s  favorite  was  Homer.  Montesquieu 
chose  Tacitus.  Bourdalone  re-read  every  year  St.  Paul,  Chrysostom, 
and  Cicero.  Grotius  studied  Lucan.  The  favorite  author  of  the 
Earl  of  Chatham  was  Barrow.  Sir  William  Jones  read  Cicero  through 
every  year. 

Many  other  examples  might  be  given ; and  in  this  era  of  books  it 
would  be  a great  advantage  to  real  improvement  in  learning  and  lit- 
erature, if  women  as  well  as  men  would  select  some  one  author,  or 
some  few  books  to  be  studied  thoroughly,  instead  of  skimming  over 
hundreds  of  new  publications. 

Reading  without  purpose  is  sauntering,  not  exercise.  More  is  got 
from  one  book  on  which  the  thought  settles  for  a definite  end  in  know- 
ledge, than  from  libraries  skimmed  over  by  a wandering  eye.  A cot- 
tage flower  gives  honey  to  the  bee,  a king’s  garden  none  to  the  but- 
terfly. Youths  who  are  destined  for  active  careers,  or  ambitious  of 
distinction  in  such  forms  of  literature  as  require  freshness  of  inven- 
tion or  originality  of  thought,  should  avoid  the  habit  of  intense  study 
for  many  hours  at  a stretch.  There  is  a point  in  all  tension  of  the 
intellect  beyond  which  effort  is  only  waste  of  strength.  Fresh  ideas 
do  not  readily  spring  up  within  a weary  brain  ; and  whatever  exhausts 
the  mind  not  only  enfeebles  its  power,  but  narrows  its  scope.  We 
often  see  men  who  have  over-read  at  college,  entering  upon  life  lan- 
guidly as  if  they  were  about  to  leave  it.  They  have  not  the  vigor  to 
cope  with  their  own  generation,  for  their  own  generation  is  young, 
and  they  have  wasted  the  nervous  energy  which  supplies  the  sinews 
of  war  to  youth,  its  contests  for  fame  or  fortune.  Study  with  regu- 
larity, at  settled  hours.  Those  in  the  forenoon  are  the  best,  if  they 
can  be  secured.  The  man  who  has  acquired  the  habit  of  study, 
though  for  only  one  hour  every  day  in  the  year,  and  keeps  to  the  one 
thing  studied  till  it  is  mastered,  will  be  startled  to  see  the  way  he  has 
made  at  the  end  of  the  twelvemonth.  He  is  seldom  overworked  who 
can  contrive  to  be  in  advance  of  his  work.  If  you  have  three  weeks 
before  you  to  learn  something  which  a man  of  average  quickness  could 
learn  in  a week,  learn  it  the  first  week,  and  not  the  third.  Business 
despatched  is  business  well  done,  but  business  hurried  is  business  ill- 
done.  In  learning  what  others  have  thought,  it  is  well  to  keep  in 
practice  the  power  to  think  for  one’s  self.  When  an  author  has  added 


88 


PRACTICAL  CYCL0P2EDIA. 


to  your  knowledge,  pause  and  consider  if  you  can  add  nothing  to  his. 
Be  not  contented  to  have  learned  a problem  by  heart;  try  and  deduce 
from  it  a corrollary  not  in  the  book.  Spare  no  pains  in  collecting  de- 
tails before  you  generalize;  but  it  is  only  when  details  are  generalized 
that  a truth  is  grasped.  The  tendency  to  generalize  is  universal  with 
all  men  who  achieve  great  success,  whether  in  art,  literature,  or  action. 
The  habit  of  generalizing,  though  at  first  gained  with-  care  and  cau- 
tion, secures,  by  practice,  a comprehensiveness  of  judgment  and  a 
promptitude  of  decision,  which  seem  to  the  crowd  like  intuitions  of 
genius.  And,  indeed,  nothing  more  distinguishes  the  man  of  genius 
from  the  mere  man  of  talent  than  the  facility  of  generalizing  the  va- 
rious details,  each  of  which  demands  the  aptitude  of  a special  talent ; 
but  all  of  which  can  only  be  gathered  into  a whole  by  the  grasp  of  a 
mind  which  may  have  no  special  aptitude  for  any. 


NEWSPAPERS  AND  THEIR  VALUE. 

The  editor  keeps  the  world’s  day  book ; the  historian  keeps  the  ledger. 
A European  traveler  describes  the  United  States  as  “ a country 
where  every  man  has  a newspaper  in  his  pocket.”  This  is  a very  cor- 
rect national  characteristic,  and  a distinctive  one  from  what  any  other 
nation  could  apply  to  itself.  Every  man  in  this  country  has  not  only 
a newspaper  in  his  pocket,  but  what  is  better,  every  man  knows  how 
to  read  and  understand  it.  Newspapers  have  been  so  cheap  in  the 
United  States  that  every  individual  could  afford  to  take  one,  and  he 
has  been  so  long  doing  this  that  his  daily  journal  has  become  as  indis- 
pensable to  him  as  his  daily  food.  In  fact  he  could  do  much  better 
without  some  article  of  daily  consumption  on  his  table  than  to  do 
without  the  daily  food  for  his  mind  which  a newspaper  supplies,  and 
which  keeps  the  humblest  man  as  well  posted  as  his  more  wealthy 
neighbor  in  all  matters  affecting  his  political,  social  and  moral  good. 
It  is  the  general  diffusion  of  intelligence  among  the  people  through 
newspapers — that  kind  of  intelligence  which  is  the  most  practical  and 
the  most  useful,  because  appertaining  to  all  the  movements  of  society, 
of  which  he  is  a living  and  breathing  member — that  gives  such  activ- 
ity and  earnestness  to  American  life,  and  makes  every  individual 
nature  self-dependent  and  thoroughly  conscious  of  his  manhood. 

It  is  a great  mistake,  to  female  education,  to  keep  a young  lady’s 
time  and  attention  devoted  to  the  fashionable  literature  of  the  day. 


NEWSPAPERS  AND  THEIR  VALUE. 


89 


If  you  would  qualify  her  for  conversation  you  must  give  her  some- 
thing to  talk  about — give  her  education  with  this  actual  world  and 
its  transpiring  events.  Urge  her  to  read  the  newspapers  and  become 
familiar  with  the  present  character  and  improvement  of  our  race. 
History  is  of  some  importance ; but  the  past  world  is  dead  and  we 
have  nothing  to  do  with  it.  Our  thoughts  and  our  concerns  should  be 
for  the  present  world,  to  know  what  it  is  and  improve  the  condition 
of  it.  Let  her  have  an  intelligent  opinion,  and  be  able  to  sustain  an 
intelligent  conversation,  concerning  the  mental,  moral,  political  and 
religious  improvement  of  our  times.  Let  the  gilded  annals  and  poems 
of  the  center-table  be  kept  part  of  the  time  covered  with  weekly  and 
daily  journals.  Let  the  whole  family — men,  women  and  children — 
read  the  newspapers. 

How  lonesome  the  fireside  where  there  is  no  paper  ! Ask  the  man 
who  has  a family  paper  to  read  with  the  latest  news,  the  good  stories, 
the  useful  lessons,  with  the  witty  sayings  of  the  newspaper — ask  him 
its  value.  Let  him  be  deprived  of  it  for  a few  weeks,  and  ask  him  to 
put  an  estimate  on  it. 

Says  the  Educational  Monthly : It  is  possible  that  we  overrate  the 
influence  of  the  newspaper  as  an  educator,  but  we  think  not.  It  is 
the  voice  of  the  living  world.  It  is  history,  art,  philosophy,  science, 
truth,  justice,  rhetoric,  grammar,  and  everything  else — not  unmixed 
with  falsehood  and  nonsense,  but  not  more  so  mixed  than  the  home 
infant  school  for  girls,  from  which  boys  break  away  before  their  bones 
are  out  of  gristle.  Take  grammar,  natural  history,  rhetoric  and  com- 
position. Where  are  these  so  well  taught  as  in  the  carefully  edited 
newspaper?  What  better  lesson  in  rhetoric  than  to  see  some  popular 
writer  or  famous  scholar  roasted  alive  on  the  hot  coals  of  criticism  ? 
Where  are  better  examples  of  tasteful  composition  ? Where  is  a better 
cabinet  of  natural  history  ? What  in  all  the  world  escapes  the  news- 
paper editor  ? And  if  he  commits  blunders  in  grammar,  or  logic,  or 
fact,  or  philosophy,  is  he  not  forthwith  served  up  on  a gridiron  by 
another  editor  ? Where,  but  in  a newspaper,  will  be  found  a running 
history  of  all  the  literature  of  the  day  ? Where  else  are  you  told 
what  books  you  may  safely  buy,  what  are  not  worth  putting  on  your 
shelves,  and  what  would  be  as  hurtful  to  the  minds  of  your  children 
as  henbane  to  their  bodies. 


90 


PRACTICAL  CYCLOPAEDIA. 


NOVEL  READING. 

The  morals  of  a people,  as  well  as  their  intellectual  character,  are 
affected  by  the  literature  of  a people.  This  is  true  of  individuals  and 
of  nations.  Alexander’s  character  was  moulded  and  shaped  very 
much,  by  the  constant  reading  of  Homer.  He  is  said  to  have  carried 
continually  with  him  the  Iliad,  that  by  contemplating  the  life  and 
character  of  Achilles,  the  great  ideal  hero  of  the  poem,  he  might  him- 
self become  truly  heroic.  Our  Puritan  fathers  were  truly  brave,  as 
well  as  good  men,  but  they  had  drank  in  the  spirit  of  Milton,  Howe 
and  Baxter,  the  great  authors  of  their  age  and  nation. 

He  who  said  “ Let  me  write  the  ballads  of  a nation,  and  I care  not 
who  makes  her  laws,”  meant  to  state  a great  principle.  He  meant  to 
state,  that  the  morals  of  society  are  more  affected  by  works,  which  ad- 
dress the  imagination,  than  by  philosophy  and  legislative  enactments. 
The  young  especially,  whose  passions  are  ardent,  whose  imagination  is 
ever  on  the  wing,  love  to  dwell  in  an  ideal  world,  rather  than  in  a 
world  of  reality.  They  crave  the  romantic,  the  strained,  the  start- 
ling. Works  of  fiction  are  evidently  adapted  to  feed  and  fire  this 
natural  propensity. 

We  have  only  then  to  multiply  works  of  this  character,  and  scatter 
them  broad-cast  over  the  land,  and  the  minds  of  the  young  receive  an 
effectual  bias  which  may  fit  them  to  move  in  some  ideal  world,  but  not 
in  this  world  of  toil  and  trial,  and  moral  responsibility.  To  do  this — 
to  make  the  mind  robust  and  healthy — to  fit  moral  agents  for  their 
high  duties  and  destinies,  the  mind  and  the  moral  feelings  must  un- 
dergo a severe  and  rigid  discipline,  which  it  is  not  the  province  of  fic- 
tion to  impart.  From  the  multiplication  of  works  of  fiction,  from 
their  cheapness,  from  their  universal  diffusion,  we  see  the  danger  to 
which  the  youth  of  our  country  are  exposed.  Indeed,  we  have  expe- 
rienced, to  some  extent,  the  fascinating  power  of  this  species  of  litera- 
ture ; we  have  stood  within  the  charmed  circle,  and  our  imagination 
has  reeled  beneath  the  intoxicating  influence.  And  now,  that  we  have 
retreated  from  the  enchanted  ground,  we  see  the  danger  over  whom 
the  sorceress  is  still  weaving  her  spell,  and  breathing  her  incantations. 
May  we  not  then  be  permitted  to  lift  up  the  voice  of  warning — to  speak 
very  briefly,  of  the  effects  upon  the  intellect  and  the  heart,  of  indis- 
criminate novel  reading  ? 

That  this  species  of  excitement  affects  injuriously  the  intellectual 
character,  there  can  be  no  doubt.  All  the  powers  of  the  mind  should 


NOVEL  READING. 


91 


be  duly  exercised  to  secure  a happy  and  harmonious  development — 
the  reason,  the  conscience,  the  memory,  as  well  as  the  imagination. 
But  it  is  this  peculiar  design  of  works  of  fiction,  to  address  and  stim- 
ulate to  excess,  the  latter  faculty.  The  reasoning  power,  which  is  the 
chief  glory  of  man,  is  not  called  into  exercise ; the  conscience  finds 
little  or  nothing  to  awaken  its  energies,  but  is  rather  blinded  by  the 
deceptive  radience  shed  around  it;  the  memory  is  taxed  in  following 
the  intricacies  of  a plot;  rather  than  the  actings  of  principle,  the  ex- 
aggerated development  of  an  exciting  story,  rather  than  the  truthful 
representations  of  incident  and  character.  The  exercise  is  consequent- 
ly morbid  and  unhealthy.  The  harmony  of  the  mind,  by  such  a pro- 
cess, is  destroyed,  and  the  imagination  is  left  to  travel  wildly  and 
without  restraint  over  a false  and  fairy  land.  A love  for  the  excite- 
ment of  romance  imparts  a disrelish  for  works  of  a positive  and  prac- 
tical utility.  Science,  philosophy,  and  history,  are  laid  aside,  as 
requiring  too  much  thought  and  study.  An  habitual  novel  reader  is 
like  an  epicure,  who  lives  to  eat,  and  does  not  eat  to  live,  and  who  has 
no  appetite  for  plain  food,  unless  accompanied  with  wines  and  stimu- 
lating cordials.  With  what  utter  disgust  would  he  turn  away  from 
the  lofty  conceptions  of  Dugald  Stewart,  the  reasonings  of  a Butler, 
or  the  eloquence  of  a Bates,  or  a Barrows.  He  denounces  these,  as 
characterized  by  unendurable  dulness  and  stupidity.  Excitement, 
mere,  excitement , is  the  luxury  of  his  life  and  the  ultimatum  of  his 
reading.  And  what  has  produced  this  mental  distortion,  this  excess- 
ive and  absorbing  love  of  the  fabulous,  the  ideal , rather  than  the  true 
and  the  useful  ? There  must  have  been  brought  to  bear  the  arts  of 
fascination  and  sorcery.  The  enchantress  who  mingles  the  wine-cup 
and  wreathes  the  dance,  must  have  been  with  the  deluded  victim,  be- 
guiling him  with  the  music  of  her  blandishment,  and  inducing  him  to 
sacrifice  all  that  is  lofty  and  noble  in  mind,  at  the  shrine  of  her  own 
idolatry. 

But  the  effects  of  novel  reading  are  perhaps  more  marked  upon  the 
moral  character.  Most  professed  novel  writers  are,  we  believe,  no 
great  sticklers  for  morality.  A very  low  standard  satisfies  them.  A 
romantic  love,  a reckless  daring,  an  uncomplaining  patience  under 
the  imaginary  evils  of  life,  fealty  and  fortitude,  are  among  the  loftiest 
of  their  delineated  virtues ; while  positive  vices,  such  as  treachery 
and  intrigue,  seduction  and  murder,  are  unfrequently  made  the  theme 
of  eulogy.  The  pirate,  the  duelist,  the  debauchee,  are  often  made 
the  admired  heroes  of  a tale  or  a tragedy.  The  downward  path  to 
ruin  is  crowded  with  scenes  and  incidents  the  most  enchanting  and 


92 


PRACTICAL  CYCLOPAEDIA. 


the  most  seductive.  False  views  of  life  and  character  are  presented. 
The  prominent  pictures  or  persons,  in  the  ideal  scene,  are  generally 
too  highly  colored — the  lights  are  too  strong — the  shadows  too  deep 
— the  heroes  and  heroines  too  brave  or  beautiful — the  villains  too  in- 
teresting— the  incidents  and  exploits  too  unlike  the  average  realities 
of  life.  Can  such  a representation  fail  to  affect  the  interested  and  ex- 
cited reader?  Will  not  his  mind  receive  a bias  prejudicial  to  his 
highest  interests  ? And  will  not  the  heart  drink  in  the  false  senti- 
ments inculcated,  as  the  earth  drinketh  in  the  dew  ? If  the  morals 
and  religion  of  our  country  are  in  danger  from  the  rapid  influx  of 
foreign  population,  the  dregs  of  European  society , far  greater  is  the 
danger  from  the  popular  literature  that  is  flooding  our  country  and 
sweeping  away  the  high  barriers  of  truth  and  virtue.  Every  good 
man,  every  patriot,  every  parent,  has  a vital  interest  in  this  matter. 
To  the  sons  and  daughters  of  our  land  must  soon  be  committed  its 
social  interests  ; for  the  right  management  and  guardianship  of 
which,  they  will  be  miserably  prepared  by  their  growing  familiarity 
with  the  enervating  and  depraving  pictures  of  foreign  fashionable  li- 
centiousness, which  everywhere  abound  in  the  popular  literature  of 
the  day.  Those  who  live  in  a world  of  dreams  and  visions,  who  are 
accustomed  to  follow  the  fabulous  vicissitudes— the  extatic  joys  and 
sorrows,  the  romantic  exploits  of  some  fancied  hero  or  heroine,  will 
find  the  sober  realities  and  duties  of  life  quite  uncongenial  to  their  ex- 
cited sensibilities.  They  may  have  wept  over  the  sorrows  of  a Wer- 
ter,  or  over  some  tale  of  imaginary  suffering,  but  for  hearts  really 
crushed  under  the  heavy  burdens  of  life,  they  can  have  little  or  no 
sympathy. 

Their  whole  moral  nature  is  sadly  perverted,  soured  and  alienated 
from  the  true  ends  and  aims  of  human  existence.  In  the  works  with 
which  they  have  been  familiar,  their  minds  have  found  no  true  and 
unchanging  standard  of  moral  excellence — their  passions  and  impul- 
ses no  rightful  and  authoritative  law — hence  their  moral  derange- 
ment,  and  indeed  the  debasement  of  their  entire  being.  While  we 
are  thus  free  to  express  the  opinion,  that  the  fictitious  literature  of  all 
ages,  from  Boccacio  down  to  Bulwer  has,  in  the  main,  exerted  a per- 
nicious influence  intellectually  and  morally  upon  society,  we  can  not 
say  this  of  all  works  of  the  imagination.  Some  have  exerted  a deci- 
dedly moral  and  elevating  influence,  and  the  most  important  and 
wholesome  truth  has  been  conveyed  under  the  garb  of  fictitious  nar- 
rative. 

The  Great  Teacher  himself  employed  allegories  and  parables  to  rep- 


NOVEL  READING. 


93 


resent  the  truths  of  his  own  system.  If  our  censure  were  unqualified, 
then  to  be  consistent,  we  must  discard  the  parables  of  Scripture,  the 
Paradise  Lost,  the  Pilgrim’s  Progress,  and  many  other  works  which 
are  an  ornament  to  our  literature,  and  an  honor  to  the  men  who  wrote 
them.  Some  works  of  the  imagination  are  beautiful — they  are  mag- 
nificent and  above  all  praise.  They  present  religion  in  the  most 
evangelical  and  attractive  aspect.  The  mind  of  the  reader  is  carried 
along  in  an  ecstacy  of  interest,  over  hallowed  yet  enchanted  ground, 
and  is  constantly  impressed  with  a sense  both  of  the  power  and  pre- 
ciousness of  religion.  Full  of  exquisite  imagery — of  noble  thoughts 
happily  expressed,  and  of  high  and  holy  principles,  they  will  shed 
their  bright  and  blessed  influence  around  many  a fire-side,  imparting 
courage  and  constancy  to  the  weak  and  the  wavering. 

Says  Isaac  Taylor:  Genuine  zest  disappears  wherever  fiction  holds 
sway.  I am  intending  no  onslaught  on  novel-reading.  I have  no  pu- 
ritanic horror  of  novels.  I have  listened  to  the  most  of  those  that 
were  the  popular  fictions  of  that  by-gone  time.  I would  say  this  only 
to  the  heads  of  families.  Make  your  choice — freely  admit  from  the 
circulating  library  the  three  volume  novels  of  the  season,  and  then 
be  content  to  find  that  all  residue  of  zest  is  gone  as  to  history,  or  bi- 
ography, or  science,  or  anything  else  that  is  real  and  genuine,  Chris- 
tianity included. 

Novel-reading  is  an  infatuation  which  masters  souls  as  surely  as 
dram-drinking  does.  Many  are  the  melancholy  spectacles  which  one 
encounters  in  town — as,  for  instance,  a woman,  wasted,  worn,  in  tat- 
ters, and  near  to  starvation — this  is  a sad  sight.  And  so  it  is  sad  to 
meet  the  well-dressed  lady  of  forty  or  fifty,  with  the  three  greasy- 
boarded  volumes,  which  are  all  to  be  devoured  between  the  noon  of 
to-day  and  the  dawn  of  to-morrow  ! The  alternative  for  the  individ- 
ual or  for  the  family  is  this  : novel-reading  with  its  consequent  ennui 
and  often  apathy,  or  else  genuine  feeling,  employment,  with  zest,  as 
to  whatever  is  real  in  life,  in  history,  in  science,  in  poetry  and  gener- 
al literature.  Fiction  of  any  sort  in  one  scale,  and  reality  in  the  other, 
the  beam  will  never  stand  on  the  level. 

* 

NOVEL-READING  AND  INSANITY. 

Dr.  Ray,  of  the  Butler  Insane  Asylum,  in  noticing  some  of  the 
prominent  causes  of  insanity  in  our  day,  liys  stress  on  the  light  read- 
ing of  the  age.  It  fails  to  develop  the  mental  health  and  strength 
needed  to  endure  the  trials  of  life,  and  by  cultivating  a morbid  frame 


94 


PRACTICAL  CYCLOPEDIA. 


of  mind,  makes  it  more  susceptible  to  certain  forms  of  insanity.  Hear 
him: 

Generally  speaking,  there  can  be  no  question  that  excessive  indul- 
gence in  novel-reading  necessarily  enervates  the  mind  and  diminishes 
the  power  of  endurance.  In  other  departments  of  literature,  such  as 
biography  and  history,  the  mental  powers  are  more  or  less  exercised 
by  the  ideas  which  they  convey.  F acts  are  stored  up  in  the  memory, 
hints  are  obtained  for  the  further  pursuit  of  knowledge,  judgments  are 
formed  respecting  character  and  actions,  original  thoughts  elicited,  a 
spirit  of  investigation  is  excited,  and,  more  than  all,  life  is  viewed  as 
it  really  has  been,  and  must  be  lived.  A mind  thus  furnished  and 
disciplined  is  provided  with  a fund  of  reserved  power  to  fall  back 
upon  when  assailed  by  the  adverse  forces  which,  in  some  shape  or 
other,  all  of  us  must  expect  to  encounter.  In  novel-reading,  on  the 
contrary,  the  mind  passively  contemplates  the  scenes  that  are  brought 
before  it,  and  which,  being  chiefly  addressed  to  the  passions  and  emo- 
tions, naturally  please  without  the  necessity  of  effort  or  preparation. 
Of  late  years  a class  of  books  has  arisen,  the  sole  object  of  which  is  to 
stir  the  feelings,  not  by  ingenious  plots ; not  by  touching  the  finer 
chords  of  the  heart,  and  skillfully  unfolding  the  springs  of  action ; not 
by  arousing  our  sympathies  for  unadulterated,  unsophisticated  good- 
ness, truth,  and  beauty,  for  that  would  assimilate  them  to  the  immor- 
tal productions  of  Shakespeare  and  Scott ; but  by  coarse  exaggera- 
tion of  every  sentiment,  by  investing  every  scene  in  glowing  colors, 
and,  in  short,  by  every  possible  form  of  unnatural  excitement.  In  all 
this  there  is  little  or  no  addition  to  one’s  stock  of  knowledge,  no  ele- 
ment of  mental  strength  is  involved,  and  no  one  is  better  prepared  by 
it  for  encountering  the  stern  realities  of  life.  The  sickly  sentimental- 
ity which  craves  this  kind  of  stimulus,  is  as  different  from  the  sensi- 
bility of  a well-ordered  mind  as  the  crimson  flush  of  disease  from  the 
ruddy  glow  of  high  health.  A mind  that  seeks  its  nutriment  from 
books  of  this  description  is  closed  against  the  genial  influences  that 
flow  from  real  joy  and  sorrow,  and  from  all  the  beauty  and  heroism 
of  common  life.  A refined  selfishness  is  apt  to  prevail  over  every 
better  feeling,  and  when  the  evil  day  comes,  the  higher  sentiments 
which  bind  us  to  our  fellow-men  by  all  the  ties  of  benevolence,  and 
justice,  and  veneration,  furnish  no  support  nor  consolation. 

The  specific  doctrine  that  I would  inculcate  is,  that  the  excessive 
indulgence  in  novel-reading,  which  is  a characteristic  of  our  times,  is 
chargeable  with  many  of  the  irregularities  that  prevail  among  us  in  a 
degree  unknown  at  any  former  period. 


WIT. 


95 


Xenophen  commended  the  Persians  for  the  prudent  education  of 
their  children,  who  would  not  suffer  them  to  effeminate  their  minds 
with  amorous  stories  and  idle  romances,  being  sufficiently  convinced 
of  the  danger  of  adding  weight  to  the  bias  of  corrupt  nature. 

In  reading  romances,  women  (who  are  most  addicted  this  way,)  do 
not  only  learn  the  evil  they  should  be  ignorant  of,  but  also  the  most 
delicate  way  of  committing  it. 


WIT. 

He  who  endeavors  to  oblige  the  company  by  his  good-nature  never 
fails  of  being  beloved ; he  who  strives  to  entertain  it  by  his  good  sense 
never  fails  of  being  esteemed ; but  he  who  is  continually  aiming  to  be 
witty,  generally  miscarries  of  his  aim ; his  aim  and  intention  is  to  be 
admired,  but  it  is  his  misfortune  either  to  be  despised  or  detested — to 
be  despised  for  want  of  judgment,  or  detested  for  want  of  humanity. 
For  we  seldom  admire  the  wit  when  we  dislike  the  man.  There  are 
a great  many  to  whom  the  world  would  be  so  charitable  as  to  allow 
them  to  have  a tolerable  share  of  common  sense;  if  they  did  not  set 
up  for  something  more  than  common,  something  very  uncommon, 
bright,  and  witty.  If  we  would  trace  the  faults  of  conversation  up  to 
their  original  source,  most  of  them  might,  I believe,  be  resolved  into 
this,  that  men  had  rather  appear  shining  than  be  agreeable  in  com- 
pany. They  are  endeavoring  to  raise  admiration  instead  of  gaining 
love  and  good-will,  whereas  the  latter  is  in  everybody’s  power,  the 
former  in  that  of  very  few. 

There  is  as  much  difference  between  wit  and  wisdom,  as  between 
the  talent  of  a buffoon  and  a statesman.  Wit  is  brushwood,  judgment 
is  timber.  The  one  gives  the  greatest  flame,  the  other  yields  the  du- 
rablest  heat ; and  both  meeting  makes  the  best  fire. 

To  have  the  reputation  of  a wit,  is  of  but  little  credit,  since  it  is 
generally  applied  rather  to  railery  and  satire,  than  pregnancy  and 
beauty  of  conceit.  We  sometimes  meet  with  a frothy  wit,  who  would 
rather  lose  his  best  friend  than  his  worst  jest.  Skill  in  small  wit, 
like  skill  in  small  arms,  is  very  apt  to  beget  a confidence,  which  may 
prove  fatal  in  the  end.  Strong  and  sharp  as  a man’s  wit  may  be,  it 
is  neither  so  strong  as  the  memory  of  fools,  nor  so  keen  as  their  re- 
sentment. He  that  has  not  strength  of  mind  to  forgive,  is  by  no 


96 


PRACTICAL  CYCLOPAEDIA. 


means  weak  enough  to  forget,  and  it  is  much  more  easy  to  uo  a cruel 
thing  than  to  say  a severe  one. 

According  to  the  opinion  of  a distinguished  author,  good  sense  is 
the  father  of  wit,  truth  his  grandfather,*  and  mirth  and  good  humor 
his  chosen  companions.  As  a razor  is  best  whetted  in  oil,  so  wit  is 
set  sharpest  by  politeness.  The  lack  of  edge  in  both  is  discoverable 
from  the  offense  or  pain  they  give. 

True  wit  is  nature  to  advantage  dressed, 

What  oft  was  thought,  but  ne’er  so  well  expressed. 

False  wit,  like  false  money,  only  passes  current  with  those  who  have 
no  means  of  comparison.  A little  wit,  and  a great  deal  of  ill-nature 
will  furnish  a man  for  satire ; but  the  greatest  instance  of  wit,  is  to 
commend  well. 


ARGUMENT. 

Avoid  argument  with  a person  if  he  is  directly  opposite  to  you ; 
if  he  has  a mind  of  his  own  he  can  not  be  convinced ; and  if  he  has 
no  mind  he  is  a poor  convert ; it  is  not  only  a loss  of  time,  but  often 
of  friendship. 

With  fools  argument  is  passion  and  vociferation ; with  politicians 
it  is  a majority;  with  kings  it  is  the  sword;  with  men  of  sense  it  is 
a sound  reason. 

In  reasoning,  the  best  way  to  gain  the  cause,  and  bring  the  contro- 
versy to  a speedy  determination,  is  by  asking  questions,  and  proceed- 
ing still  upon  the  adversary’s  concessions. 

A concluding  face  put  upon  an  unconcluding  argument,  is  the  most 
contemptible  sort  of  folly. 

Jefferson  never  engaged  in  dispute  ; he  expressed  himself  freely  to 
those  who  sought  his  society  for  information  or  an  intelligent  compar- 
ison of  opinion  ; but  his  lips  were  closed  in  the  presence  of  a dispu- 
tant. The  patience  with  which  he  listened  to  others,  and  the  modest 
candor  with  which  he  expressed  himself,  usually  disarmed  the  conten- 
tious ; when  they  did  not,  he  went  no  farther.  If  his  views  were 
false,  he  did  not  wish  them  to  prevail ; if  they  were  true,  he  felt  cer- 
tain that  sooner  or  later  they  would  prevail.  He  left  no  one  in  doubt 
as  to  his  opinions. 


SELF-RELIANCE. 


97 


SELF-BELIANCE. 

It  appears  to  have  been  designed  by  Creative  Providence,  that  every 
human  being  should  chiefly  depend  on  the  means  within  himself,  for 
his  own  subsistence  and  advancement  in  the  world.  Were  we  to  ask 
a hundred  men  who  from  small  beginnings  have  attained  a condition 
of  respectability  and  influence,  to  what  they  imputed  their  success  in 
life,  the  general  answer  would  be,  “It  was  from  being  early  com- 
pelled to  think  and  depend  on  ourselves.” 

The  oak  that  stands  alone  to  contend  with  the  tempest’s  blasts 
only  takes  deeper  root  and  stands  the  firmer  for  ensuing  conflicts ; 
while  the  forest  tree,  when  the  woodman’s  ax  has  spoiled  its  surround- 
ings, sways  and  bends  and  trembles  and  perchance  is  uprooted.  So 
it  is  with  men.  Those  who  are  trained  to  self-reliance  are  ready  to 
go  out  and  contend  in  the  sternest  conflicts  of  life;  while  men  who 
have  always  leaned  for  support  on  those  around  them,  are  never  pre- 
pared to  breast  the  storms  of  adversity  that  arise. 

Many  a young  man — and  for  that  matter,  many  who  are  older — 
halts  at  his  outset  upon  life’s  battle-field,  and  falters  and  faints  for 
what  he  conceives  to  be  a necessary  capital  for  a start.  A few  thou- 
sand dollars,  or  hundreds,  or  “something  handsome”  in  the  way  of 
money  in  his  purse,  he  fancies  to  be  about  the  only  thing  needful  to 
secure  his  fortune.  Many  a young  man  would,  doubtless,  make  a 
good  use  of  such  a capital,  and  to  many  it  has  been  the  beginning  of 
disaster — the  unnerving  of  self-reliance,  the  pillow  of  activity,  and  the 
rust  of  every  genial,  manly  virtue  and  ambition. 

The  best  capital,  in  nine  cases  out  of  ten,  a young  man  can  start  in 
the  world  with,  is  robust  health,  sound  morals,  a fair  intelligence,  a 
will  to  work  his  way  honestly  and  bravely,  and  if  it  be  possible,  a 
trade — whether  he  follows  it  for  a livelihood  or  not.  He  can  always 
fall  back  upon  a trade  when  other  paths  are  closed.  Any  one  who  will 
study  the  lives  of  memorable  men — apart  from  the  titled,  or  heredit- 
arily great — will  find  that  a large  majority  of  them  rose  from  the 
ranks,  with  no  capital  for  a start,  save  intelligence,  energy,  industry, 
and  a will  to  rise  and  conquer.  In  the  mechanic  and  artizan  pur- 
suits, in  commerce,  in  agriculture,  and  even  in  the  paths  of  literature, 
science  and  art,  many  of  the  greatest  names  sprung  from  poverty  and 
obscurity.  Dr.  Johnson  made  himself  illustrious  by  his  intellect  and 
industry — so  did  Franklin,  and  so  have  multitudes  whose  memories 
are  renowned.  * 

The  greatest  heroes  of  the  battle-field — as  Napoleon,  Hannibal, 

7 


98 


PRACTICAL  CYCLOPAEDIA. 


Cromwell — some  of  the  greatest  statesmen  and  orators,  ancient  and 
modern1 — as  Demosthenes,  Chatham,  Burke,  and  our  own  Webster 
and  Clay — could  boast  no  patrician  advantages,  no  capital  in  gold, 
to  start  with.  The  grandest  fortunes  ever  accumulated  or  possessed 
on  earth,  were  and  are,  the  fruit  of  endeavor  that  had  no  capital  to 
begin  with  save  energy,  intellect,  and  the  will.  From  Croesus  down 
to  Astor,  the  story  is  the  same — not  only  in  the  getting  of  wealth, 
but  also  in  the  acquirement  of  various  eminence — those  men  have  won 
most,  who  relied  most  upon  themselves. 

The  path  of  success  in  business  is  invariably  the  path  of  common 
sense.  Notwithstanding  all  that  is  said  about  “ lucky  hits,”  the  best 
kind  of  success  in  every  man’s  life  is  not  that  which  comes  by  acci- 
dent. The  only  “good  time  coming”  we  are  justified  in  hoping  for, 
is  that  which  we  are  capable  of  making  for  ourselves.  The  fable  of 
the  labors  of  Hercules  is  indeed  the  type  of  all  human  doing  and 
success.  Every  youth  should  be  made  to  feel  that  if  he  would  get 
through  the  world  usefully  and  happily,  he  must  rely  mainly  upon 
himself  and  his  own  independent  energies.  Making  a small  provi- 
sion for  young  men  is  hardly  justifiable;  and  it  is  of  all  things  the  most 
prejudicial  to  themselves.  They  think  what  they  have  much  larger 
than  it  really  is;  and  they  make  no  exertion.  The  young  should 
never  hear  any  language  but  this : ‘You  have  your  ow:n  way  to  make, 
and  it  depends  upon  your  own  exertions  whether  you  starve  or  not.’ 

One  of  the  best  lessons  a father  can  give  his  son  is  this:  Work; 
strengthen  your  moral  and  mental  faculties,  as  you  would  strengthen 
your  muscles  by  vigorous  exercise.  Learn  to  conquer  circumstances ; 
you  are  then  independent  of  fortune.  The  men  of  athletic  minds, 
who  have  left  their  mark  on  the  years  in  which  they  lived,  were  all 
trained  in  a rough  school.  They  did  not  mount  their  high  position 
by  the  help  of  leverage;  they  leaped  into  chasms,  grappled  with  the 
opposing  rocks,  avoided  avalanches,  and,  when  the  goal  was  reached, 
felt  that  but  for  the  toil  that  had  strengthened  them  as  they  strove,  it 
could  never  have  been  attained.  Be  your  own  right  hand  man. 
Every  man  is  the  architect  of  his  own  fortune. 

People  who  have  been  bolstered  up  and  levered  all  their  lives,  are 
seldom  good  for  anything  in  a crisis.  When  misfortune  comes,  they 
look  around  for  somebody  to  cling  to,  or  lean  upon.  If  the  prop  is 
not  there,  down  they  go.  Once  down,  they  are  as  helpless  as  capsized 
turtles,  or  unhorsed  men  in  armor,  and  they  can  not  find  their  feet 
again  without  assistance.  Such  silken  fellows  no  more  resemble  self- 
made  men,  who  have  fought  their  way  to  position,  making  difficulties 


SELF-RELIANCE. 


99 


their  stepping-stones,  and  deriving  determination  from  their  defeat, 
than  vines  resemble  oaks,  or  spluttering  rushlights  tho  stars  of  heaven. 
Efforts  persisted  in  to  achievements  train  a man  to  self-reliance ; and 
when  he  has  proven  to  the  world  that  he  can  trust  himself,  the  world 
will  trust  him.  We  say,  therefore,  that  it  is  unwise  to  deprive  young 
men  of  the  advantages  which  result  from  energetic  action,  by  “ boost- 
ing” them  over  obstacles  which  they  ought  to  surmount  alone.  No 
one  ever  swam  well  who  placed  his  confidence  in  a cork  jacket;  and 
if,  when  breasting  the  sea  of  life,  we  cannot  buoy  ourselves  up  and 
try  to  force  ourselves  ahead  by  dint  of  our  own  energies,  we  are  not 
salvage ; and  it  is  of  little  consequence  whether  we  “ sink  or  swim, 
survive  or  perish.” 

It  is  not  good  for  human  nature  to  have  the  road  of  life  made  too 
easy.  Better  to  be  under  the  necessity  of  working  hard  and  faring 
meanly,  than  to  have  everything  done  ready  to  our  hand,  and  a pillow 
of  down  to  repose  upon.  Indeed,  to  start  in  life  with  comparatively 
small  means  seems  so  necessary  as  a stimulus  to  work,  that  it  may 
almost  be  set  down  as  one  of  the  essential  conditions  to  success  in 
life.  Hence,  an  eminent  judge,  when  asked  what  contributed  most 
to  success  at  the  bar,  replied,  “ Some  succeed  by  great  talent,  some 
by  high  connections,  some  by  miracle,  but  the  majority  by  commen- 
cing without  a shilling.”  So  it  is  a common  saying  that  the  men  who 
are  most  successful  in  business  are  those  who  begin  the  world  in  their 
shirt-sleeves ; whereas  those  who  begin  with  fortunes  generally  lose 
them.  Necessity  is  always  the  first  stimulus  to  industry;  and  those 
who  conduct  it  with  prudence,  perseverance,  and  energy  will  rarely 
fail.  Viewed  in  this  light,  the  necessity  of  labor  is  not  a chastisement, 
but  a blessing — the  very  root  and  spring  of  all  that  we  call  progress 
in  individuals,  and  civilization  in  nations.  It  may,  indeed,  be  ques- 
tioned whether  a heavier  curse  could  be  imposed  on  man  than  the  com- 
plete gratification  of  all  his  wishes  without  effort  on  his  part,  leaving 
nothing  for  his  hopes,  desires  or  struggles.  The  feeling  that  life  is 
destitute  of  any  motive  or  * necessity  for  action,  must  be  of  all  others 
the  most  distressing  and  the  most  insupportable  to  a rational  being. 
The  Marquis  de  Spinola  asking  Sir  Horace  Vere  what  his  brother 
died  of,  Sir  Horace  replied,  “He  died,  sir,  of  having  nothing  to  do.” 
“Alas!”  said  Spinola,  “that  is  enough  to  kill  any  general  of  us  all.” 

The  men  who  stand  boldly  for  the  defense  of  the  truth,  in  the  midst 
of  the  flood  of  errors  that  surround  them,  are  not  the  gentlemen  of 
lily  fingers  who  have  been  rocked  in  the  cradle  of  indulgence  and 
caressed  in  the  lap  of  luxury;  but  they  are  men  whom  necessity  has 


100 


PRACTICAL  CYCLOPAEDIA. 


called  from  the  shade  of  retirement,  to  contend  under  the  scorching 
rays  of  the  sun,  with  the  stern  realities  of  life  with  all  its  vicissitudes. 
It  is  good  for  a man  that  he  bear  the  yoke  in  his  youth. 

Don’t  rely  upon  friends.  Don’t  rely  upon  the  good  name  of  your 
ancestors.  Thousands  have  spent  the  prime  of  life  in  the  vain  hope  of 
those  whom  they  called  friends ; and  thousands  have  starved  because 
they  had  a rich  father.  Rely  upon  the  good  name  which  is  made  by 
your  own  exertions,  and  know  that  better  than  the  best  friend  you  can 
have  is  unquestionable  determination,  united  with  decision  of  charac- 
ter. And  remember  that  without  God’s  blessing  you  cannot  truly 
prosper.  In  all  thy  ways  acknowledge  Him,  and  He  will  direct  thy 
paths.  Nothing  would  fortify  us  more  against  all  manner  of  accidents, 
than  the  remembrance  of  this  maxim,  that  we  can  never  be  hurt  hut 
by  ourselves.  If  our  reason  be  what  it  ought,  and  our  actions  ac- 
cording to  it,  we  are  invulnerable.  1 Heaven  helps  those  who  help 
themselves.' 

Depend  not  on  the  stores  of  others.  Tax  a neighbor’s  good  offices 
as  seldom  as  possible.  “Do  not  ride  a free  horse  to  death”  is  trite 
but  good  advice.  Rely  upon  your  own  resources  as  much  as  possible. 
Human  nature  delights  in  novelties,  hence  look  out  that  an  opportu- 
nity for  your  neighbor  to  serve  you  is  a novelty. 


CHARACTER. 

The  crown  and  glory  of  life  is  character.  It  is  the  noblest  posses- 
sion of  a man,  constituting  a rank  in  itself,  and  an  estate  in  the  gen- 
eral good-will;  dignifying  every  station,  and  exalting  every  position 
in  society.  It  exercises  a greater  power  than  wealth,  and  secures  all 
the  honor  without  the  jealousies  of  fame.  It  carries  with  it  an  influ- 
ence which  always  tells ; for  it  is  the  result  of  proved  honor,  rectitude 
and  consistency, — qualities  which,  perhaps  more  than  any  other,  com- 
mand the  general  confidence  and  respect  of  mankind. 

Character  is  human  nature  in  its  best  form.  It  is  moral  order  em- 
bodied in  the  individual.  Men  of  character  are  not  only  the  con- 
science of  society,  but  in  every  well-governed  state  they  are  its  best 
motive  power;  for  it  is  moral  qualities,  in  the  main,  which  rule  the 
world.  Even  in  war,  Napoleon  said,  the  moral  is  to  the  physical 
as  ten  to  one.  The  strength,  the  industry,  and  the  civilization  of 
nations,  all  depend  upon  individual  character;  and  the  very  founda- 


CHARACTER. 


101 


tions  of  civil  authority  rest  upon  it.  Laws  and  institutions  are  but  its 
outgrowth.  In  the  just  balance  of  nature,  individuals,  and  nations, 
and  races  will  obtain  just  so  much  as  they  deserve,  and  no  more.  And 
as  effect  finds  its  cause,  so  surely  does  quality  of  character  amongst  a 
people  produce  its  benefiting  results. 

Though  a man  have  comparatively  little  culture,  slender  abilities, 
and  but  small  wealth,  yet,  if  his  character  be  of  sterling  worth,  he 
will  always  command  an  influence,  whether  it  be  in  the  workshop,  the 
counting-house,  the  mart,  or  the  senate.  You  may  admire  men  of 
intellect;  but  something  more  is  necessary  before  you  will  trust 
them.  We  sometimes  ask  the  assistance  of  men  of  genius,  but  we 
prefer  to  follow  the  guidance  of  men  of  character.  Sidney  Smith 
said  of  Francis  Horner,  a member  of  the  English  House  of  Commons, 
that  “the  Ten  Commandments  were  stamped  upon  his  countenance.” 
His  history  is  calculated  to  inspire  every  right-minded  youth.  He 
died  at  the  age  of  thirty-eight,  possessed  of  greater  public  influence 
than  any  other  private  man  in  England,  and  admired,  beloved, 
trusted  and  deplored  by  all,  except  the  heartless  or  the  base.  No 
greater  homage  was  ever  paid  in  parliament  to  any  deceased  member. 
Now  let  every  young  man  ask — How  was  this  attained?  By  rank? 
He  was  the  son  of  an  Edinburgh  merchant.  By  wealth?  Neither 
he  nor  any  of  his  relations,  ever  had  a superfluous  sixpence.  By  of- 
fice ? He  held  but  one,  and  only  for  a few  years,  of  no  influence,  and 
with  very  little  pay.  By  talents?  His  were  not  splendid,  and  he  had 
no  genius.  Cautious  and  slow,  his  only  ambition  was  to  be  right. 
By  eloquence  ? He  spoke  in  calm,  good  taste,  without  any  of  the  ora- 
tory that  either  terrifies  or  seduces.  By  any  fascination  of  manner? 
His  was  only  correct  and  agreeable.  By  what,  then,  was  it  ? Merely 
by  sense,  industry,  good  principles,  and  a good  heart — qualities  which 
no  well-constituted  mind  need  ever  despair  of  attaining.  It  was  the 
force  of  his  character  that  raised  him,  and  this  character  not  im- 
pressed upon  him  by  nature,  but  formed  out  of  no  peculiarly  fine  ele- 
ments by  himself. 

Franklin,  also,  attributed  his  success  as  a public  man,  not  to  his  tal- 
ents or  his  powers  of  speaking — for  these  were  but  moderate — but  to 
his  known  integrity  of  character.  “Hence,  it  was,”  he  says,  “that 
I had  so  much  weight  with  my  fellow  citizens.  I was  but  a bad  speak- 
er, never  eloquent,  subject  to  much  hesitation  in  my  choice  of  words, 
hardly  correct  in  language,  and  yet  I generally  carried  my  point.” 
Character  creates  confidence  in  men  in  every  station  of  life.  It  was 
said  of  the  first  Emperor  Alexander  of  Russia,  that  his  personal  char- 


102 


PRACTICAL  CYCLOPAEDIA. 


acter  was  equivalent  to  a constitution.  During  the  wars  of  the 
Fronde,  Montaigne  was  the  only  man  among  the  French  gentry  who 
kept  his  castle  gates  unbarred ; and  it  was  said  of  him,  that  his  per- 
sonal character  was  worth  more  to  him  than  a regiment  of  horse. 

That  character  is  power  is  true  in  a much  higher  sense  than  that 
knowledge  is  power.  Mind  without  heart,  intelligence  without  con- 
duct, cleverness  without  goodness,  are  powers  in  their  way,  but  they 
may  be  powers  only  for  mischief.  We  may  be  instructed  or  amused 
by  them,  but  it  is  sometimes  as  difficult  to  admire  them  as  it  would 
be  to  admire  the  dexterity  of  a pickpocket  or  the  horsemanship  of  a 
highwayman. 

Truthfulness,  integrity  and  goodness, — qualities  that  hang  not  on 
any  man’s  breath, — form  the  essence  of  manly  character,  or,  as  one 
of  our  old  writers  has  it,  **  that  inbred  loyalty  unto  virtue  which  can 
serve  her  without  a livery.”  He  who  possesses  these  qualities,  united 
with  strength  of  purpose,  carries  with  him  a power  which  is  irresisti- 
ble. He  is  strong  to  do  good,  strong  to  resist  evil,  and  strong  to  bear 
up  under  difficulty  and  misfortune.  When  Stephen  of  Ooloma  fell 
into  the  hands  of  his  base  assailants,  and  they  asked  him,  in  derision, 
“Where  is  now  your  fortress?”  “Here,”  was  his  bold  reply,  placing 
his  hand  upon  his  heart.  It  is  in  misfortune  that  the  character  of 
the  upright  man  shines  forth  with  the  greatest  luster ; and,  when  all 
else  fails,  he  takes  stand  upon  his  integrity  and  his  courage. 

Every  man  is  bound  to  aim  at  the  possession  of  a good  character,  as 
one  of  the  highest  objects  of  his  life.  The  very  effort  to  secure  it  by 
worthy  means  will  furnish  him  with  a motive  for  exertion;  and  his 
idea  of  manhood,  in  proportion  as  it  is  elevated,  will  steady  and  ani- 
mate his  motive.  It  is  well  to  have  a high  standard  of  life,  even 
though  we  may  not  be  able  altogether  to  realize  it.  “The  youth,” 
says  Disraeli,  “who  does  not  look  up  will  look  down;  and  the  spirit 
that  does  not  soar  is  destined  perhaps  to  grovel.”  He  who  has  a 
high  standard  of  living  and  thinking  will  certainly  do  better  than  he 
who  has  none  at  all.  “ Pluck  at  a gown  of  gold,”  says  the  Scotch 
proverb,  “ and  you  may  get  a sleeve  o’t.”  Whoever  tries  for  the  high- 
est results  can  not  fail  to  reach  a point  far  in  advance  of  that  from 
which  he  started;  and  though  the  end  accomplished  may  fall  short 
of  that  proposed,  still,  the  very  effort  to  rise,  of  itself  can  not  fail  to 
prove  permanently  beneficial. 

There  are  many  counterfeits  of  character,  but  the  genuine  article  is 
difficult  to  be  mistaken.  Some,  knowing  its  money  value,  would  as- 
sume its  disguise  for  the  purpose  of  imposing  upon  the  unwary.  Col- 


CHARACTER. 


103 


ouel  Cliarteris  said  to  a man  distinguished  for  his  honesty , “I  would 
give  a thousand  pounds  for  your  good  name.”  “Why?”  “Because 
I could  make  ten  thousand  by  it,”  was  the  rogue’s  reply. 

Integrity  in  word  and  deed  is  the  backbone  of  character;  and 
loyal  adherence  to  veracity  its  most  prominent  characteristic.  The 
groundwork  of  all  manly  character  is  veracity.  That  virtue  lies  at 
the  foundation  of  everything  solid.  How  common  it  is  to  hear  parents 
say,  “I  have  confidence  in  my  child  so  long  as  he  speaks  the  truth. 
He  may  have  many  faults,  but  I know  he  will  not  deceive  me.”  It 
is  a lawful  and  just  ground  to  build  upon.  And  that  is  a.  beautiful 
confidence.  Whatever  errors  temptation  may  betray  a child  into,  so 
long  as  brave  open  truth  remains,  there  is  something  to  depend  on ; 
— there  is  another  ground — there  is  substance  at  the  center.  Men  of 
the  world  feel  so  about  one  another.  They  can  tolerate  and  forbear 
so  long  as  their  erring  brother  is  true.  Ordinary  commerce  can 
hardly  proceed  a step  without  a good  measure  of  it.  If  we  can  not 
believe  what  others  say  to  us,  we.  can  not  act  at  all.  Truth  is  com- 
mon interest.  When  we  defend  it,  we  defend  the  basis  of  all  social  or- 
der. When  we  vindicate  it,  we  vindicate  our  own  foot-hold.  When 
we  plead  for  it,  it  is  like  pleading  for  the  air  of  health  we  breathe. 
When  you  undertake  to  benefit  a lying  man,  it  is  like  putting  your 
foot  into  the  mire. 

There  is  truthfulness  in  action  as  well  as  in  words,  which  is  essen- 
tial to  uprightness  of  character.  A man  must  really  be  what  he  seems 
or  purposes  to  be.  Always  endeavor  to  be  really  what  you  would 
wish  to  appear.  Every  man  who  respects  himself,  and  values  the 
respect  of  others,  will  carry  out  this  maxim  in  act : — doing  honestly 
what  he  proposes  to  do  — putting  the  highest  character  into  his  work , 
scamping  nothing,  but  priding  himself  upon  his  integrity  and  con  - 
scientiousness.  Men  whose  acts  are  at  direct  variance  with  their 
words,  command  no  respect,  and  what  they  say  has  but  little  weight ; 
even  truths,  when  uttered  by  them,  seem  to  come  blasted  from  their 
lips.  • 

The  true  character  acts  rightly,  whether  in  secret  or  in  the  sight 
of  men.  That  boy  was  well  trained  who,  when  asked  why  he  did  not 
pocket  some  pears,  for  nobody  was  there  to  see  him,  replied,  “ Yes, 
there  was : I was  there  to  see  myself;  and  I do  n’t  intend  ever  to  see 
myself  do  a dishonest  thing.”  This  is  a simple  but  not  inappro- 
priate illustration  of  principle,  or  conscience,  dominating  in  the  char- 
acter, and  exercising  a noble  protectorate  over  it;  not  merely  a 
passive  influence,  but  an  active  power,  regulating  the  life.  Such  a 


104 


PRACTICAL  CYCLOPEDIA. 


principle  goes  on  moulding  the  character  hourly  and  daily,  growing 
with  a force  that  operates  every  moment.  Without  this  dominating 
influence;  character  has  no  protection,  but  is  constantly  liable  to  fall 
away  before  temptation ; and  every  such  temptation  succumbed  to, 
every  act  of  meanness  or  dishonesty,  however  slight,  causes  self-deg- 
radation. It  matters  not  whether  the  act  be  successful  or  not,  dis- 
covered or  concealed,  the  man  is  no  longer  the  same,  but  another 
person ; and  he  is  pursued  by  a secret  uneasiness,  by  self-reproach, 
or  the  workings  of  what  we  call  conscience,  which  is  the  inevitable 
doom  of  the  guilty. 

Strength  of  character  consists  of  two  things  : — power  of  will  and 
power  of  self-restraint.  It  requires  two  things,  therefore,  for  its  exist- 
ence— strong  feelings  and  strong  command  over  them.  Now  it  is 
here  we  make  a great  mistake ; we  mistake  strong  feelings  for  strong 
character.  A man  who  bears  all  before  him,  before  whose  frown  do- 
mestics tremble,  and  whose  bursts  of  fury  make  the  children  of  the 
household  quake ; — because  he  has  his  will  obeyed,  and  his  own  way  in 
all  things,  we  call  him  a strong  man.  The  truth  is,  that  is  the  weak 
man;  it  is  his  passions  that  are  strong;  he,  mastered  by  them  is  weak. 
Y ou  must  measure  the  strength  of  a man  by  the  power  of  the  feelings 
he  subdues,  not  by  the  power  of  those  which  subdue  him.  And 
hence  composure  is  very  often  the  highest  result  of  strength. 

Did  we  never  see  a man  receive  a flagrant  insult,  and  only  grow  a 
little  pale,  and  then  reply  quietly  ? This  is  a man  spiritually  strong. 
Or  did  we  never  see  a man  in  anguish  stand,  as  if  carved  out  of  solid 
rock,  mastering  himself?  Or  one  bearing  a hopeless  daily  trial  remain 
silent,  and  never  tell  the  world  what  cankered  his  home  peace  ? That 
is  strength.  He  who,  with  strong  passions,  remains  chaste ; he  who, 
keenly  sensitive,  with  manly  powers  of  indignation  in  him,  can  be 
provoked,  and  yet  restrain  himself  and  forgive — these  are  the  strong 
men,  the  spiritual  heroes. 

The  truest  criterion  of  a man's  character  and  conduct,  is,  invaria- 
bly, to  be  found  in  the  opinion  of  his  nearest  relations,  who,  having 
daily  and  hourly  opportunities  of  forming  a judgment  of  him,  will  not 
fail  in  doing  so.  It  is  a far  higher  testimony  in  his  favor,  for  him  to 
secure  the  esteem  and  love  of  a few  individuals  within  the  privacy  of 
his  own  home,  than  the  good  opinion  of  hundreds  in  his  immediate 
neighborhood,  or  that  of  ten  times  the  number  residing  at  a distance. 
In  fact,  next  to  a close  and  impartial  self-scrutiny,  no  question  comes 
so  near  the  truth,  as  for  a man  to  ask  himself,  “What  is  thought  of 


CHEERFULNESS. 


105 


me  by  the  familiar  circle  of  my  own  fireside?"  Would  that  all  re- 
membered this ! 

The  chief  outlines  of  the  human  character  are  drawn  within  the 
first  ten  years  of  life.  Character  is  what  a man  truly  is,  and  what 
his  reputation  soon  will  be.  In  trifles,  infinitely  clearer  than  in  great 
deeds,  actual  character  is  displayed.  The  differences  of  character  are 
never  more  distinctly  seen  than  in  times  when  men  are  surrounded 
by  difficulties  and  misfortunes.  A good  character  is  a fortune. 


CHEERFULNESS. 

Cheerfulness  arises  from  various  causes  : from  health  ; but  it  is 
not  dependent  upon  health ; from  good  fortune : but  it  does  not  arise 
solely  from  that;  from  honor  and  position,  and  a tickled  pride  and 
vanity : but  it  is  quite  independent  of  these.  The  truth  is,  it  is  a 
brave  habit  of  the  mind ; a prime  proof  of  wisdom ; capable  of  being 
acquired,  and  of  the  very  greatest  value  not  only  to  one’s  self,  but  to 
the  whole  world  besides.  A cheerful  man  is  pre-eminently  a useful 
man. 

A spirit  of  cheerfulness  should  be  encouraged  in  our  youth  if  we 
would  wish  to  have  the  benefit  of  it  in  our  old  age.  Time  will  make 
a generous  wine  more  mellow,  but  turn  that  which  is  early  on  the  fret 
to  vinegar.  There  is  more  real  virtue  in  goodness,  kindness,  and 
cheerfulness  of  heart,  than  in  all  the  cold,  canting  solemnity  that  was 
ever  put  on  as  a mask  for  selfishness.  A cheerful  heart  paints  the 
world  as  it  finds  it,  like  a sunny  landscape;  the  morbid  mind  depicts 
it  like  a sterile  wilderness,  pallid  with  thick  vapors,  and  as  dark  as 
the  “Shadow  of  Death."  It  is  the  mirror,  in  short,  on  which  it  is 
caught,  which  lends  to  the  face  of  nature  the  aspect  of  its  own  turbu- 
lence or  tranquility.  As  the  river  flows  out  from  under  the  shadow 
of  the  willow  that  bends  over  its  waters,  so  the  cheerful  spirit  flashes 
out  from  the  cloud  without  bearing  it  along. 

One  of  the  most  valuable,  and  one  of  the  most  infectious  examples 
which  can  be  set  before  the  young,  is  that  of  cheerful  working.  Cheer- 
fulness gives  elasticity  to  the  spirit.  Spectres  fly  before  it ; difficul- 
ties cause  no  despair,  for  they  are  encountered  with  hope,  and  the 
mind  acquires  that  happy  disposition  to  improve  opportunities  which 
rarely  fails  of  success.  The  fervent  spirit  is  always  a healthy  and 
happy  spirit;  working  cheerfully  itself,  and  stimulating  others  to 


106 


PRACTICAL  CYCLOPAEDIA. 


work.  It  confers  a dignity  on  even  the  most  ordinary  occupations. 
The  most  effective  work,  also,  is  always  the  full-hearted  work — that 
which  passes  through  the  hands  or  the  head  of  him  whose  heart  is 
glad.  Hume  was  accustomed  to  say  that  he  would  rather  possess  a 
cheerful  disposition — inclined  always  to  look  at  the  bright  side  of 
things — than  with  a gloomy  mind  to  be  the  master  of  an  estate  of  ten 
thousand  a year.  It  has  been  said  that  the  lively  and  sprightly  are 
as  open  books,  with  the  leaves  turned  down  at  the  notable  passages. 
Their  souls  sit  at  the  windows  of  their  eyes,  see’ng  and  to  be  seen. 

If  the  waves  threaten  to  engulph  you,  dont  add  by  your  tears  to 
the  amount  of  water.  If  the  sun  is  going  down,  look  up  to  the  stars ; 
if  the  earth  is  dark,  keep  your  eyes  on  heaven.  With  God’s  presence 
and  God’s  promise,  a man  or  child  may  be  cheerful.  Everything,  an- 
imate and  inanimate,  turns  to  the  sunbeams.  We  instinctively  avoid 
cloudy  days,  and  cloudy  faces.  He  who  murmurs  at  his  lot  is  like 
one  baring  his  feet  to  tread  upon  thorns.  Some  people  think  black 
is  the  color  of  Heaven,  and  that  the  more  they  make  their  faces  look 
like  night  the  holier  they  are.  Let  not  the  stream  of  your  life  always 
be  a murmuring  stream. 

“Care  to  our  coffin  adds  a nail  no  doubt, 

While  every  grin  so  merrily  draws  one  out.” 

There  is  no  little  repining  on  the  part  of  many  worthy  people,  which 
must  be  attributed  chiefly  to  a habit  of  forgetting  some  well  known 
truths.  It  would  be  good  for  all'  to  remember  that  in  the  long  run, 
the  things  which  now  fret  and  annoy  will  all  be  seen  to  be  parts  of  a 
plan  of  infinite  benevolence.  The  evils  we  lament  will  be  turned  into 
agencies  for  good,  and  the  sorrows  we  experience  will  eventuate  in 
future  joys.  That  life  is  the  sweetest  which  is  passed  in  extracting 
honey  even  from  the  bitterest  adversities ; and  he  is  the  wisest  man 
who  can  most  heartily  confide  in  the  rectitude  of  Providence,  and  in 
the  final  supremacy  of  truth  and  right.  In  the  long  run,  that  Christ- 
ian will  come  out  well  who  works  cheerfully,  heartily,  hopefully,  with- 
out wasting  his  energies  upon  vain  regrets  and  passionate  murmur- 
ings.  The  birds  sing  in  the  storm ; why  may  not  the  child  of  God 
rejoice  too,  even  though  the  passing  clouds  lower? 

There  is  no  greater  every-day  virtue  than  cheerfulness.  This  qual- 
ity in  man  among  men,  is  like  sunshine  to  the  day,  or  gentle,  renew- 
ing moisture  to  parched  herbs.  The  light  of  a cheerful  face  diffuses 
itself,  and  communicates  the  happy  spirit  that  inspires  it.  The  sourest 
temper  must  sweeten  in  the  atmosphere  of  continuous  good  humor. 


CHEERFULNESS. 


107 


As  well  might  fog,  and  cloud,  and  vapor,  hope  to  cling  to  the  sun- 
illumined  landscape,  as  the  blues  and  moroseness  to  combat  jovial 
speech  and  exhilarating  laughter.  Be  cheerful,  always.  There. i$  no 
path  but  will  be  easier  traveled,  no  load  but  will  be  lighter,  no  shadow 
on  heart  or  brain  but  will  lift  sooner  in  presence  of  a determined 
cheerfulness.  It  may  at  times  seem  difficult  for  the  happiest  temper- 
ed to  keep  the  countenance  of  peace  and  content,  but  the  difficulty 
will  vanish  when  we  truly  consider  that  sullen  gloom  and  passionate 
despair  do  nothing  but  multiply  thorns  and  thicken  sorrows.  Ill 
comes  to  us  as  providentially  as  good — and  is  a good,  if  we  rightly 
apply  its  lessons ; why  not,  then,  cheerfully  accept  the  ill,  and  thus 
blunt  its  apparent  sting  ? Cheerfulness  ought  to  be  the  fruit  of  phi- 
losophy— much  more  of  Christianity.  What  is  gained  by  peevishness 
and  fretfulness — by  perverse  sadness  and  sullenness?  If  we  are  ill, 
let  us  be  cheered  by  the  trust  that  we  shall  soon  be  in  health — if  mis- 
fortune befall  us,  let  us  be  cheered  by  hopeful  visions  of  better  for- 
tune— if  death  robs  us  of  the  dear  ones,  let  us  be  cheered  by  the 
thought  that  they  are  only  gone  before,  to  the  blissful  bowers  where 
we  shall  all  meet,  to  part  no  more  forever. 

Cultivate  cheerfulness,  if  only  for  personal  profit.  You  will  do  and 
bear  every  duty  and  burthen  better  by  being  cheerful.  It  will  be 
your  consoler  in  solitude,  your  passport  and  commendator  in  society. 
You  will  be  more  sought  after,  more  trusted  and  esteemed  for  your 
steady  cheerfulness.  The  bad,  the  vicious,  may  be  boisterously  gay 
and  vulgarly  humorous,  but  seldom  or  never  truly  cheerful.  Genuine 
cheerfulness  is  an  almost  certain  index  of  a happy  mind  and  a pure, 
good  heart. 

I once  heard  a young  lady  say  to  an  individual,  “ Your  countenance 
to  me  is  like  the  shining  sun,  for  it  always  gladdens  me  with  a cheer- 
ful look.”  A merry  or  cheerful  countenance  was  one  of  the  things 
which  Jeremy  Taylor  said  his  enemies  and  persecutors  could  not  take 
away  from  him.  There  are  some  persons  who  spend  their  lives  in  this 
world  as  they  would  spend  their  time  if  shut  up  in  a dungeon.  Every- 
thing is  made  gloomy  and  forbidding.  They  go  mourning  and  com- 
plaining from  day  to  day,  that  they  have  so  little,  and  are  constantly 
anxious  lest  what  little  they  have  should  escape  out  of  their  hands. 
They  look  always  upon  the  dark  side,  and  can  never  enjoy  the  good 
that  is  present,  for  the  evil  that  is  to  come.  This  is  not  religion. 
Religion  makes  the  heart  cheerful,  and  when  its  large  and  benevolent 
principles  are  exercised,  men  will  be  happy  in  spite  of  themselves. 

The  industrious  bee  does  not  stop  to  complain  that  there  are  so 


108 


PRACTICAL  CYCLOPAEDIA. 


many  poisonous  flowers  and  thorny  branches  in  his  road,  but  buzzes 
on,  selecting  the  honey  where  he  can  find  it,  and  passing  quietly  by 
the  places  where  it  is  not.  There  is  enough  in  this  world  to  complain 
about  and  find  fault  with,  if  men  have  the  disposition.  We  often 
travel  on  a hard  and  uneven  road,  but  with  a cheerful  spirit  and  a 
heart  to  praise  God  for  his  mercies,  we  may  walk  therein  with  great 
comfort  and  come  to  the  end  of  our  journey  in  peace. 

A cheerful  life  must  be  a busy  one.  And  a busy  life  cannot  well 
be  otherwise  than  cheerful.  Frogs  do  not  croak  in  running  water. 
And  active  minds  are  seldom  troubled  with  gloomy  forebodings. 
They  come  up  only  from  the  stagnant  depths  of  a spirit  unstirred  by 
generous  impulses  or  the  blessed  necessities  of  honest  toil. 

The  cheerful  are  the  busy;  when  trouble  knocks  at  your  door  or 
rings  the  bell,  he  will  generally  retire  if  you  send  him  word  “en- 
gaged.” God  bless  the  cheerful  person — man,  woman  or  child,  old  or 
young,  illiterate  or  educated,  handsome  or  homely.  Over  and  above 
every  other  social  trait  stands  cheerfulness.  What  the  sun  is  to  na- 
ture, what  the  stars  are  to  night,  what  God  is  to  the  stricken  heart 
which  knows  how  to  lean  upon  Him,  are  cheerful  persons  in  the  house 
and  by  the  wayside.  Man  recognizes  the  magic  of  a cheerful  influ- 
ence in  woman  more  quickly  and  more  willingly  than  the  potency  of 
dazzling  genius — of  commanding  worth — or  even  of  enslaving  beauty. 

What  shall  we  say  by  way  of  commending  that  sweet  cheerfulness 
by  which  a good  and  sensible  woman  diffuses  the  oil  of  gladness  in 
the  proper  sphere  of  home.  The  best  specimens  of  heroism  in  the 
world  were  never  gazetted.  They  play  their  role  in  common  life, 
and  their  reward  is  not  in  the  admiration  of  spectators,  but  in  the 
deep  joy  of  their  own  conscious  thoughts.  It  is  easy  for  a housewife 
to  make  arrangements  for  an  occasional  feast;  but  let  me  tell  you 
what  is  greater  and  better : amid  the  weariness  and  cares  of  life ; the 
troubles,  real  and  imaginary,  of  a family;  the  many  thoughts  and 
toils  which  are  requisite  to  make  the  family  home  of  thrift,  order  and 
comfort ; the  varieties  of  temper  and  cross-lines  of  taste  and  inclina- 
tion which  are  to  be  found  in  a large  household — to  maintain  a heart 
full  of  good  nature  and  a face  always  bright  with  cheerfulness,  this  is 
a perpetual  festivity.  We  do  not  mean  a mere  superficial  simper, 
which  has  no  more  character  in  it  than  the  flow  of  a brook,  but  that 
exhaustless  patience,  and  self-control,  and  kindness,  and  tact  which 
spring  from  good  sense  and  brave  purposes.  Neither  is  it  the  mere 
reflection  of  prosperity,  for  cheerfulness,  then,  is  no  virtue.  Its  best 
exhibition  is  in  the  dark  back-ground  of  real  adversity.  Affairs  as- 


ECONOMY. 


109 


aume  a gloomy  aspect,  poverty  is  hovering  about  the  door,  sickness 
has  already  entered,  days  of  hardship  and  nights  of  watching  go 
slowly  by,  and  now  you  see  the  triumph  of  which  we  speak.  When 
the  strong  man  has  bowed  himself,  and  his  brow  is  knit  and  creased, 
you  will  see  how  the  whole  life  of  a household  seems  to  hang  on  the 
frailer  form,  which,  with  solicitudes  of  her  own,  passing,  it  may  be, 
under  “ the  sacred  primal  sorrow  of  her  sex,”  has  an  eye  and  an  ear 
for  every  one  but  herself,  suggestive  of  expedients,  hopeful  in  ex- 
tremities, helpful  in  kind  words  and  affectionate  smiles,  morning, 
noon  and  night,  the  medicine,  the  light,  the  heart  of  a whole  house- 
hold. God  bless  that  bright,  sunny  face!  says  many  a heart  before 
me,  as  he  recalls  that  one  of  mother,  wife,  sister,  daughter,  which  has 
been  to  him  all  that  my  words  have  described. 

We  can  not  all  of  us  be  beautiful,  but  the  pleasantness  of  a good- 
humored  look  is  denied  to  none.  We  can  all  of  us  increase  and 
strengthen  the  family  affections  and  the  delights  of  home.  A cheer- 
ful face  is  nearly  as  good  for  an  invalid  as  healthy  weather.  Life 
may  be  merry  as  well  as  useful.  We  always  admire  the  answer  of 
the  man  who,  when  asked  how  old  he  was,  replied,  just  forty  years  ; 
but  if  you  count  by  the  fun  I’ve  seen,  I am  at  least  eighty.  When 
the  celebrated  Hayden  was  asked  how  all  his  sacred  music  was  so 
cheerful,  the  great  composer  replied : I can  not  make  it  otherwise.  I 
write  according  to  the  thoughts  I feel ; when  I think  upon  God,  my 
heart  is  so  full  of  joy  that  the  notes  dance  and  leap  as  it  were  from 
my  pen ; and  since  God  has  given  me  a cheerful  heart,  it  will  be  par- 
doned in  me  that  I serve  him  with  a cheerful  spirit.  The  greatest 
and  most  brilliant  conceptions  have  been  the  births  of  a genial  mo- 
ment, and  not  the  wooden  carving  of  logical  toil. 


ECONOMY. 

What  is  economy?  Not  meanness;  not  avarice.  It  is  not  a grasp- 
ing, grinding,  mercenary  spirit,  which  hoards  and  keeps  and  neither 
enjoys  nor  gives,  and  while  it  does  not  waste,  it  does  not  even  use. 
This  is  a love  of  gain,  for  its  own  sake,  which  sees  no  other  use  for 
gold  than  to  be  kept.  This  is  a passion  that  makes  fools  of  its  pos- 
sessors, and  profits  nobody.  A slack  hand  is  better  than  a miserly 
hand.  Both  are  bad.  A diligent  hand,  a prudent  economy,  makes 
the  best  possible  use  of  what  it  has — turns  everything  to  best  ac- 


110 


PRACTICAL  CYCLOPAEDIA. 


count — eats,  drinks,  wears,  and  gives  away  all  that  is  necessary,  all 
the  circumstances  really  demand  or  will  allow,  and  saves  the  rest. 

Economy  is  the  parent  of  integrity,  of  liberty,  and  of  ease,  and  the 
sister  of  temperance,  of  cheerfulness  and  of  health;  and  profuseness 
is  a cruel  and  crafty  demon,  that  generally  involves  her  followers  in 
dependence  and  debts,  that  is,  fetters  them  with  “ irons  that  enter 
their  souls.”  Economy  is  one  of  three  sisters,  of  whom  the  other  and 
less  reputable  two  are  avarice  and  prodigality.  She  alone  keeps  the 
safe  and  straight  path,  while  avarice  sneers  at  her  as  profuse,  and 
prodigality  scorns  at  her  as  penurious.  To  the  poor  she  is  indispen- 
sable ; to  those  of  moderate  means  she  is  found  the  representative  of 
wisdom;  and  although  some  moralist  has  said  that,  at  the  hearth  of 
the  opulent,  economy  takes  the  form  of  a vice,  she  is  perhaps  as  great 
a virtue  there  as  elsewhere.  Her  very  name  signifies  the  law  or 
rule  of  a house,  and  her  presence  is  as  much  required  in  the  palace  as 
in  the  cottage.  The  prince  who  despises  her  and  outruns  his  means 
is  at  once  slave  and  knave.  The  honest  man  who  lives  within  his 
income,  and  owes  no  man  anything,  is  your  only  true  king.  It  is  he 
alone  who  makes  the  golden  discovery  that  economy  is  the  mother  of 
liberality.  In  the  olden  time  there  were  sumptuary  laws  which, 
while  they  attached  a penalty  to  extravagance,  set  a fine  on  the  man 
who  let  a year  pass  by  without  asking  a friend  to  dinner. 

True  economy  is  something  better  than  stinginess.  Economy, 
joined  to  industry  and  sobriety  is  a better  outfit  for  business  than  a 
dowry.  Take  care  to  be  an  economist  in  prosperity ; and  there  is  no 
fear  of  your  having  to  be  one  in  adversity.  Do  not  be  extravagant. 
The  man  who  will  live  above  his  present  circumstances,  is  in  danger 
of  living  in  a little  time  much  beneath  them.  If  you  buy  what  you 
have  no  occasion  for,  you  will  soon  have  to  sell  what  you  can  not  spare. 
There  is  no  exception  to  the  rule  of  three.  As  your  income  is  to  your 
expenditure,  so  will  the  amount  of  your  debts  be  to  the  cash  in  your 
pocket.  He  is  poor  whose  expenses  exceed  his  income.  Money  and 
time  have  both  their  value.  He  who  makes  a bad  use  of  one  will 
never  make  a good  use  of  the  other. 

Economizing  one’s  means  with  the  mere  object  of  hoarding  is  a very 
mean  thing;  but  economizing  for  the  purpose  of  being  independent  is 
one  of  the  soundest  indications  of  manly  character;  and  when  prac- 
ticed with  the  object  of  providing  for  those  who  are  dependent  upon 
us,  it  assumes  quite  a noble  aspect.  A good  father  gave  his  son  this 
advice:  “ While  I wish  you  to  be  comfortable  in  every  respect,  I can 
not  too  strongly  inculcate  economy.  It  is  a necessary  virtue  to  all ; 


ECONOMY. 


Ill 

and  however  the  shallow  part  of  mankind  may  despise  it;  it  certainly 
leads  to  independence,  which  is  a grand  object  to  ever^  man  of  a high 
spirit.  The  following  lines  of  Burns  contain  the  right  idea : 

“ Not  for  to  hide  it  in  a hedge, 

Nor  for  a train  attendant, 

But  for  the  glorious  privilege 
Of  being  independent.” 

Every  man  ought  so  to  contrive  as  to  live  within  his  means.  This 
practice  is  of  the  very  essence  of  honesty.  For  if  a man  do  not  man- 
age honestly  to  live  within  his  own  means,  he  must  necessarily  be 
living  dishonestly  upon  the  means  of  somebody  else.  Those  who  are 
careless  about  personal  expenditure,  and  consider  merely  their  own 
gratification,  without  regard  for  the  comfort  of  others,  generally  find 
out  the  real  uses  of  money  when  it  is  too  late.  Though  by  nature 
generous,  these  thriftless  persons  are  often  driven  in  the  end  to  do 
very  shabby  things.  They  dawdle  with  their  money  as  with  their 
time ; draw  bills  upon  the  future ; anticipate  their  earnings ; and  are 
thus  under  the  necessity  of  dragging  after  them  a load  of  debts  and 
obligations  which  seriously  affect  their  action  as  free  and  independent 
men.  The  loose  cash  which  many  persons  throw  away  uselessly,  and 
worse,  would  often  form  a basis  of  fortune  and  independence  for  life. 
These  wasters  are  their  own  worst  enemies,  though  generally  found 
among  the  ranks  of  those  who  rail  at  the  injustice  of  “the  world.” 
But  if  a man  will  not  be  his  own  friend,  how  can  he  expect  that  oth- 
ers will?  Orderly  men  of  moderate  means  have  always  something 
left  in  their  pockets  to  help  others;  whereas  your  prodigal  and  care- 
less fellows  who  spend  all  never  find  an  opportunity  for  helping  any- 
body. It  is  poor  economy,  however  to  be  a scrub.  Narrow-minded- 
ness in  living  and  in  dealing  is  generally  short-sighted,  and  leads  to 
failure.  The  penny  soul,  it  is  said,  never  came  to  two-pence.  Gen- 
erosity and  liberality,  like  honesty,  prove  the  best  policy  after  all. 
Though  Jenkinson,  in  the  “Vicar  of  Wakefield,”  cheated  his  kind- 
hearted  neighbor  Flamborough  in  one  way  or  another  every  year, 
“Flamborough,”  he  says,  “has  been  regularly  growing  in  riches, 
while  I have  come  to  poverty  and  a jail.”  And  practical  life  abounds 
in  cases  of  brilliant  results  from  a course  of  generous  and  honest 
policy. 

We  don’t  like  stinginess,  we  don’t  like  economy,  when  it  comes 
down  to  rags  and  starvation.  We  have  no  sympathy  with  the  notion 
that  the  poor  man  should  hitch  himself  to  a post  and  stand  still,  while 


112 


PRACTICAL  CYCLOPAEDIA. 


the  rest  of  the  world  moves  forward.  It  is  no  man’s  duty  to  deny 
himself  every  amusement,  every  recreation,  every  comfort,  that  he 
may  get  rich.  It  is  no  man’s  duty  to  make  an  iceberg  of  himself,  to 
shut  his  eyes  and  ears  to  the  sufferings  of  his  fellows,  and  to  deny 
himself  the  enjoyment  that  results  from  generous  actions,  merely  that 
he  may  hoard  wealth  for  his  heirs  to  quarrel  about.  But  there  is  an 
economy  which  is  every  man’s  duty,  and  which  is  especially  commen- 
dable in  the  man  who  struggles  with  poverty — an  economy  which  is 
consistent  with  happiness,  and  which  must  be  practiced  if  the  poor 
man  would  secure  independence.  It  is  almost  every  man’s  privilege, 
and  it  becomes  his  duty,  to  live  within  his  means ; not  to,  but  within 
them.  Wealth  does  not  make  the  man,  we  admit,  and  should  never 
be  taken  into  the  account  in  our  judgment  of  men;  but  competence 
should  always  be  secured,  when  it  can  be,  by  the  practice  of  economy 
and  self-denial  only  to  a tolerable  extent.  It  should  be  secured,  not 
so  much  for  others  to  look  upon,  or  to  raise  us  in  the  estimation  of 
others,  as  to  secure  the  consciousness  of  independence,  and  the  con- 
stant satisfaction  which  is  derived  from  its  acquirement  and  pos- 
session. 

A man  is  rich  in  proportion  to  the  number  of  things  he  can  afford 
to  let  alone.  What  the  world  calls  avarice  is  oftentimes  no  more  than 
compulsory  economy  : and  even  a willful  penuriousness  is  better  than 
a wasteful  extravagance.  A just  man,  being  reproached  with  parsi- 
mony, said  that  he  would  rather  enrich  his  enemies  after  his  death 
than  borrow  of  his  friends  in  his  lifetime.  A man  is  not  so  likely  to 
deserve  or  win  the  blessing  of  his  children  by  giv:ng  them  much  as 
by  teaching  them  how  to  live  on  little.  Economy  in  our  affairs  has 
the  same  effect  upon  our  fortunes  that  good  breeding  has  on  our  con- 
versation. He  that  hath  no  money  needeth  no  purse.  Be  rather 
bountiful,  than  expensive.  If  your  means  suit  not  your  ends,  pursue 
those  ends  which  suit  your  means.  Feel  a noble  pride  in  living  within 
your  means,  then  you  will  not  be  hustled  off  to  a cheerless  hospital  in 
your  last  sickness. 

The  first  part  of  economy  is  to  do  your  peculiar  work;  the  second 
to  do  it  by  system.  “ It  has  been  computed,”  says  Dr.  Franklin,  “ by 
some  political  arithmetician,  that  if  every  man  and  woman  would 
work  for  four  honrs  each  day  on  something  useful,  that  labor  would 
be  sufficient  to  procure  all  the  necessaries  and  comforts  of  life,  want 
and  misery  would  be  banished  out  of  the  world,  and  the  rest  of  the 
twenty-four  hours  might  be  leisure  and  pleasure.”  Franklin  once 
made  to  a young  man  the  following  offer:  “Make  a full  estimate  o^ 


ECONOMY. 


113 


all  you  owe,  and  of  all  that  is  owing  you.  Reduce  the  same  to  a note. 
As  fast  as  you  can  collect  pay  over  to  those  you  owe: — if  you  can 
not  collect,  renew  your  note  every  year  and  get  the  best  security  you 
can.  Go  to  business  diligently ; be  very  economical  in  all  things ; 
discard  all  pride ; be  industrious ; waste  no  idle  moments ; be  faithful 
in  your  duty  to  God,  by  regular  and  hearty  prayer  morning  and  even- 
ing; attend  to  church  and  meeting  regularly  every  Sunday;  and  do 
unto  all  men  as  you  would  they  should  do  unto  you.  If  you  are  to© 
needy  in  circumstances  to  give  to  the  poor,  do  whatever  else  may  be 
in  your  power  for  them  cheerfully,  but  if  you  can,  always  help  the 
worthy  poor  and  unfortunate.  Pursue  this  course  diligently  and  sin- 
cerely for  seven  years,  and  if  you  are  not  happy,  comfortable  and  in- 
dependent in  your  circumstances,  come  to  me  and  I will  pay  your 
debts. 

We  are  ruined,  not  by  what  we  really  want,  but  by  what  we  think 
we  do;  therefore  never  go  abroad  in  search  of  your  wants;  if  they 
be  real  wants,  they  will  come  home  in  search  of  you;  for  he  that  buys 
what  he  does  not  want,  will  soon  want  what  he  can  not  buy.  It  is 
foolish  to  lay  out  money  in  purchase  of  repentance. 

Lawrence,  the  millionaire  merchant  of  Boston,  said,  I made  fifteen 
hundred  dollars  the  first  year,  and  more  than  four  thousand  the  sec 
ond.  Probably  had  I made  four  thousand  the  first  year,  I should 
have  failed  the  second  or  third  year.  I practiced  a system  of  rigid 
economy,  and  never  allowed  myself  to  spend  a fourpence  for  unneces- 
sary objects  until  I had  acquired  it.  Silas  Wright,  with  his  estate  of 
four  thousand  dollars,  was  really  wealthier  than  many  others  are  with 
one  hundred  thousand  dollars.  He  owed  no  man  anything;  he  met 
his  obligations  with  the  utmost  promptness,  and  never  indulged  in 
any  luxury  he  could  not  pay  for.  He  was  a model  of  republican  sim- 
plicity. It  should  also  be  understood  that  he  was  not  mean  in  saving 
money.  There  was  something  glorious  in  witnessing  a great  states- 
man like  Silas  Wright  never  asking  a pecuniary  favor,  or  even  ac- 
cepting one,  yet  possessing  only  an  income  that  could  support  him 
and  his  wife  in  frugality.  When  he  was  elected  Governor  of  the 
great  State  of  New  York,  he  was  known  to  be  too  poor  to  furnish  his 
house.  His  rich  friends  got  together,  and,  without  his  knowledge, 
made  up  a subscription,  which  was  tendered  to  him  as  a gift,  in  order 
to  furnish  his  mansion.  This  he  respectfully  but  kindly  declined, 
saying,  with  a true  Roman  grandeur,  that  he  could  not  consent  to 
receive  such  a favor  from  any  one— even  from  his  most  esteemed 
friends;  he  was  elected  by  the  people  to  he  Governor  of  the  State 
8 


114 


PRACTICAL  CYCLOPAEDIA. 


of  New  York,  and  he  considered  it  his  imperative  duty  to  live  on 
whatever  income  the  people  had  appended  to  that  office;  and  he  did 
live  on  that  income  while  he  was  Governor,  in  good  style,  but  with 
no  ostentation.  Such  an  example  on  the  part  of  so  eminent  a man 
as  he  was,  is  one  of  those  precious  legacies  that  the  young  men  of  the 
present  day  should  bear  in  mind — as  no  true  greatness  can  ever  be 
achieved  so  long  as  they  are  the  pecuniary  slaves  of  even  their  near- 
est friends.  When  a public  man  receives  favors  that  he  can  not  re- 
pay, he  loses  that  sturdy  independence  so  essential  to  usefulness  and 
an  enduring  popularity.  Live  within  your  income,  is  more  import- 
ant to  one  who  aims  to  be  an  influential  and  useful  statesman,  than 
any  other  maxim. 

Simple  industry  and  thrift  will  go  far  toward  making  any  person 
of  ordinary  working  faculty  comparatively  independent  in  his  means. 
Almost  every  working  man  may  be  so,  provided  he  will  carefully  hus- 
band his  resources  and  watch  the  little  outlets  of  useless  expenditure. 
A penny  is  a very  small  matter,  yet  the  comfort  of  thousands  of  fam- 
ilies depends  upon  the  proper  saving  and  spending  of  pennies.  If  a 
man  allows  the  little  pennies,  the  result  of  his  hard  work,  to  slip  out 
of  his  fingers — some  to  the  beer-shop,  some  this  way  and  some  that — he 
will  find  that  his  life  is  little  raised  above  one  of  mere  animal  drudgery. 
On  the  other  hand,  if  he  take  care  of  the  pennies, — putting  some 
weekly  into  a benefit  society  or  an  insurance  fund,  others  into  a sav- 
ings-bank, and  confiding  the  rest  to  his  wife  to  be  carefully  laid  out, 
with  a view  to  the  comfortable  maintenance  and  education  of  his  fam- 
ily,— he  will  soon  find  that  his  attention  to  small  matters  will  abun- 
dantly repay  him,  in  increasing  means,  growing  comfort  at  home, 
and  a mind  comparatively  free  from  fears  as  to  the  future.  If  a 
working  man  have  high  ambition  and  possess  richness  in  spirit, — a 
kind  of  wealth  which  far  transcends  all  mere  worldly  possessions, — 
he  may  not  only  help  himself,  but  be  a profitable  helper  of  others  in 
his  path  through  life. 

What  is  frugality  in  the  rich,  may  be  extravagance  in  the  poor ; 
and  on  the  contrary  what  is  mere  frugality  in  the  poor,  may  be  par- 
simony in  the  rich.  Frugality  is  not  incompatible  with  charity;  foi 
though  sparing  to  self,  it  may  be  liberal  to  others,  but  parsimony  de- 
nies both  self  and  others. 

When  one  is  blessed  with  good  sense,  and  fair  opportunities,  this 
spirit  of  economy  is  one  of  the  most  beneficial  of  all  secular  gifts,  and 
takes  high  rank-  among  the  minor  virtues.  It  is  by  this  mysterious 
power  that  the  loaf  is  multiplied,  that  using  does  not  waste,  that  lit- 


ECONOMY. 


115 


tie  becomes  much,  that  scattered  fragments  grow  to  unity,  and  that 
out  of  nothing,  or  next  to  nothing,  comes  the  miracle  of  something ! 
Economy  is  not  merely  saving,  still  less,  parsimony.  It  is  foresight 
and  arrangement.  It  is  insight  and  combination.  It  is  a subtile 
philosophy  of  things  by  which  new  uses,  new  compositions  are  discov- 
ered. It  causes  inert  things  to  labor,  useless  things  to  serve  our  ne- 
cessities, perishing  things  to  renew  their  vigor,  and  all  things  to 
exert  themselves  for  human  comfort.  Economy  is  generalship  in  little 
things.  We  know  men  who  live  better  on  a thousand  dollars  a year 
than  others  upon  five  thousand.  We  know  very  poor  persons  who 
bear  about  with  them  in  everything  a sense  of  fitness  and  nice  ar- 
rangement, which  make  their  life  artistic.  There  are  day -laborers 
who  go  home  to  more  real  comfort  of  neatness,  arrangement,  and 
prosperity,  in  their  single  snug  room,  than  is  found  in  the  lordly  dwell- 
ings of  many  millionaires.  And  blessings  be  on  their  good  angels  of 
economy,  which  wastes  nothing,  and  yet  is  not  sordid  in  saving;  that 
lavishes  nothing,  and  is  not  parsimonious  in  giving;  that  spreads  out 
a little  with  the  blessings  of  taste  upon  it,  which,  if  it  does  not  mul- 
tiply the  provision,  more  than  makes  it  up  in  the  pleasure  given. 
Let  no  man  despise  economy. 

When  Christ  had  miraculously  fed  thousands  with  five  loaves,  he 
said  to  his  disciples,  “ Gather  up  the  fragments  that  remain,  so  that 
nothing  be  lost.”  How  strange  this  command,  after  such  a display  * 
of  power ! They  were  to  fill  their  baskets  with  broken  bits  of  bread, 
though  he  whom  they  followed  could  make  enough  for  thousands  by 
the  touch  or  the  mere  volition  of  his  creative  energy.  The  lesson  is 
manifest.  Economy  is  a Christian  duty.  We  are  not  to  expect  mir- 
acles while  we  can  succeed  by  a faithful  use  of  means ; we  are  to  save 
even  the  fragments,  because  God  has  made  them. 

What  an  economist  is  Nature,  so  made  by  God!  She  economizes 
even  the  light  that  she  so  immensely  possesses;  catches  it  on  the 
moon  as  a candle,  after  the  sun  has  gone  down,  as  we  say,  when  he  is 
but  rising  on  other  lands,  and  sends  it  inconceivably  far  to  us  from 
the  stars.  She  economizes  heat,  equalizing  it  for  the  life  and  health 
of  the  whole  world,  by  currents  in  the  air  and  ocean  of  the  electric 
fluid.  She  economizes  water,  to  answer  a thousand  successive,  im- 
portant purposes,  in  a thousand  different  places,  with  the  same  drop. 
How  nicely  and  carefully  she  sifts  out  its  minutest  portions  from  the 
briny  sea,  to  cleanse  the  air  and  revive  the  plants  at  this  season,  to  fill 
the  springs,  and  paint  the  sky,  and  support  all  human  life ! How, 
with  her  elemental  agencies,  she  crumbles  and  bears  down  the  barren 


116 


PKACTICAL  CYCLOPAEDIA. 


rock  from  the  mountains  and  the  hills,  to  fertilize  for  boundless  crops 
the  valley  and  the  grain ! How  she  makes  the  ashes  even  of  the 
dead  spring  into  grass,  and  blossom  into  flowers ! How,  applying  the 
same  economy  to  crude  mineral,  from  the  very  gravel  in  the  ground 
she  distils  a curious,  delicate  wash  to  protect  the  tender  stalks  of  the 
growing  grain : though  you  may  not  think  what  perhaps  cuts  youi 
hand  to  bleeding  in  this  varnish  of  flint. 

How  she  saves  every  hair,  particle,  nail  paring,  and  exhalation  to 
turn  it  to  some  account.  How  she  converts  ice,  and  the  snow  that 
manures  the  poor  man's  ground,  into  harvests  of  corn  and  wheat ! 
How  she  nourishes  her  vegetable  offspring,  so  that  her  animal  may  not 
hunger!  The  roots  of  a shrub,  thirsty  for  a supply  that  had  been 
drawn  aside  by  an  artificial  channel,  have  been  known,  in  their  reso- 
lution not  to  be  defrauded,  to  find  their  way  to  the  aqueduct  under 
ground,  and  bore  a hole  through  its  soft  wooden  plug,  that  every  fi- 
bre might  drink  its  fill,  as  was  divinely  intended.  To  one  who  looks 
with  a careless  view  on  nature,  it  seems  as  if  everything  with  her 
was  in  extravagant  excess.  We  quote  the  line  about  “many  a flower 
born  to  blush  unseen,”  and  we  talk  of  the  floods  that  are  poured  away 
to  no  purpose.  But  a closer  inspection  corrects  this  error,  and  shows 
how  frugal  her  utility,  and  perfect  her  order,  enough,  but  “ no  room 
to  insert  a particle,”  however  art  may  re-arrange  her  forms  to  edu- 
cate and  give  scope  to  human  powers. 


ACTIONS. 

The  only  thing  in  which  we  can  be  said  to  have  any  property,  are 
our  actions.  Our  thoughts  may  be  bad  yet  produce  no  poison  ; they 
may  be  good,  yet  produce  no  fruit.  Our  riches  may  be  taken  from  us 
by  misfortune,  our  reputation  by  malice,  our  spirits  by  calamity,  our 
health  by  disease,  our  friends  by  death.  But  our  actions  must  follow 
us  beyond  the  grave;  with  respect  to  them  alone , we  cannot  say  we 
shall  carry  nothing  with  us  when  we  die,  neither  that  we  shall  go  na- 
ked out  of  the  world.  Our  actions  must  clothe  us  with  an  immortali- 
ty, loathsome  or  glorious  ; these  are  the  only  title-deeds  of  which  we 
can  not  be  disinherited;  they  will  have  their  full  weight  in  the  bal- 
ance of  eternity,  when  everything  else  is  as  nothing ; and  their  value 
will  be  confirmed  and  established  by  those  two  sure  and  stateless  de- 
stroyers of  all  other  things — Time  and  Death. 


ACTIONS. 


117 


Character  is  formed  by  a course  of  actions,  and  not  actions  by  char- 
acter. A person  can  have  no  character  before  he  has  had  actions. 
Though  an  action  be  ever  so  glorious  in  itself,  it  ought  not  to  pass  for 
great,  if  it  be  not  the  effect  of  wisdom  and  good  design.  Great  actions 
carry  their  glory  with  them  as  the  ruby  wears  its  colors.  Whatever 
be  your  condition  or  calling  in  life,  keep  in  view  the  whole  of  your 
existence.  Act  not  for  the  little  span  of  time  allotted  you  in  this 
world  but  act  for  eternity.  Yonder  lies  one  who  has  gone  to  the  silent 
shore ; he  realizes  now  that  his  acts  are  irrevocable — he  feels  what 
beforehand  he  fancied — that  time  can  not  alter  them,  that  eternity 
can  not  change  them.  Beside  the  bier  there  stands  a weeping  friend ; 
and  too  late  he  finds  that  tears  can  not  efface  his  acts,  that  repentance 
can  not  amend  them;  too  late  he  finds  that  every  act  of  harshness, 
every  bitter  word,  every  sarcastic  expression,  lives  forever ; too  late 
he  finds  that  unseen  wings  have  borne  his  deeds  beyond'  the  flight  of 
love,  and  he  can  never  recall  them  to  his  embrace  again.  We  are  not 
acting  for  the  present,  but  working  for  eternity.  Every  act  becomes 
a centre  of  pulsations  that  widen  throughout  existence,  and  re-centre 
in  a thousand  crossing  waves  from  every  hill,  and  house,  and  tree. 

Little  acts  are  the  elements  of  true  greatness.  They  raise  life’s 
value  like  the  little  figures  over  the  larger  ones  in  Arithmetic,  to  its 
highest  power.  They  are  tests  of  character  and  disinterestedness. 
They  are  the  straws  upon  life’s  deceitful  current,  and  show  the  cur- 
rent’s way.  The  heart  comes  all  out  in  them.  They  move  on  the 
dial  of  character  and  responsibility  significantly.  They  indicate  the 
character  and  destiny.  They  help  to  make  the  immortal  man.  It 
matters  not  so  much  where  we  are  as  what  we  are.  It  is  seldom  that 
acts  of  moral  heroism  are  called  for.  Bather  the  real  heroism  of  life 
is,  to  do  all  its  little  duties  promptly  and  faithfully. 

It  is  the  bubbling  spring  which  flows  gently,  the  little  rivulet  which 
runs  along  day  and  night  by  the  farm-house  that  is  useful,  rather 
than  the  swollen  flood  or  the  warring  cataract.  Niagara  excites  our 
wonder,  and  we  stand  amazed  at  the  power  and  greatness  of  God 
there  as  he  “ pours  it  from  the  hollow  of  his  hand.”  But  one  Niagara 
is  enough  for  the  continent  or  the  world,  while  the  same  world  re- 
quires thousands  and  tens  of  thousands  of  silver  fountains  and  gently- 
flowing  rivulets,  that  water  every  farm,  and  meadow,  and  every  gar- 
den, and  that  shall  flow  on  every  day  and  night  with  their  gentle, 
quiet  beauty.  So  with  the  acts  of  our  lives.  It  is  not  by  great  deeds, 
like  those  of  the  martyr’s,  that  good  is  to  be  done,  but  by  the  daily 


118 


PRACTICAL  CYCLOPAEDIA. 


and  quiet  virtues  of  life,  the  Christian  temper,  the  good  qualities  ol 
relatives  and  friends. 

The  prayer  of  deeds  is  oftener  answered  than  the  prayer  of  words. 
Deeds  are  fruits,  words  are  but  leaves.  There  is  thought  to  be  very 
little  use  in  a man’s  meaning  well,  if  he  cannot  express  his  meaning 
by  his  acts. 

Every  man  is  wary  and  discreet  in  confession;  it  were  well  if  they 
were  so  much  so  in  action.  Boldness  in  doing  ill  is  in  some  sort  modi- 
fied and  restrained  by  boldness  in  confessing  it.  Actions  show  the 
nature  of  a man,  as  fruit  does  that  of  a tree;  while  motives,  like  the 
sap,  are  hidden  from  our  view.  We  may  do  a very  good  action  and 
not  be  a good  man,  but  we  cannot  do  a very  ill  one  and  not  be  an  ill 
man.  Just  thoughts  often  fail  to  produce  just  deeds,  but  just  deeds 
never  fail  to  create  just  thoughts.  A man’s  best  monument  is  his 
virtuous  actions. 

Desire  not  to  live  long,  but  to  live  well  : 

How  long  we  live,  not  years  but  actions  tell. 

Fear  not  to  have  every  action  of  your  life  open  to  the  inspection  of 
mankind.  Bemember  that  a nicer  casuist  than  man  sees  into  your 
least  actions.  A man’s  most  glorious  action  will  at  last  be  found  to 
)e  but  glorious  sins,  if  he  hath  made  himself,  and  not  the  glory  of 
God,  the  end  of  those  actions. 

We  are  not  too  closely  to  scrutinize  motives,  says  Burke,  as  long 
as  actions  are  irreproachable. 

Even  a child  is  known  by  its  doings,  whether  his  work  is  pure,  and 
whether  it  be  right. 


INDUSTRY. 

A very  important  principle  in  the  business  of  money-getting,  is, 
Industry — persevering  indefatigable  attention  to  business.  Perse- 
vering diligence  is  the  Philosopher’s  stone,  which  turns  everything  to 
gold.  Constant,  regular,  habitual,  and  systematic  application  to  busi- 
ness must,  in  time,  if  properly  directed,  produce  great  results.  It 
must  lead  to  wealth,  with  the  same  certainty  that  poverty  follows  io 
the  train  of  idleness  and  inattention.  It  has  been  truly  remarked, 
that  he  who  follows  his  amusements  instead  of  his  business,  will,  in  a 
short  time,  have  no  business  to  follow. 


INDUSTRY. 


119 


It  has  been  said  that  the  best  cure  for  hard  times  is  to  cheat  the 
doctor  by  being  temperate;  the  lawyer,  by  keeping  out  of  debt;  the 
demagogue,  by  voting  for  honest  men ; and  poverty,  by  being  indus- 
trious. 

To  industry,  guided  by  reasonable  intelligence  and  economy,  every 
people  can  look  with  certainty  as  an  unfailing  source  of  temporal 
prosperity.  Whatever  is  useful  or  beautiful  in  art,  science,  or  other 
human  attainment,  has  come  from  industry.  In  the  humblest  pur- 
suits, industry  may  be  accompanied  by  the  noblest  intelligence,  so 
that  respect,  place  and  power  are  open  to  its  humblest  honest  practi- 
cer.  Let  no  man  spurn  industry  as  his  temporal  shield;  it  is  the 
safest  and  surest  he  can  buckle  to  his  arm,  and  with  it  he  may  defy 
the  want  and  poverty  which,  more  than  everything  else,  destroy  the 
independence  of  man. 

In  a collection  of  obituary  notices  for  the  year  1799,  we  find  re- 
corded the  deaths  of  two  persons,  whose  circumstances  are  extraordi- 
nary examples  of  the  reverses  of  fortune,  and  afford  striking  proofs 
of  the  superiority  of  honest  industry  to  wild  speculation.  The  first 
was  Mr.  James  Calvert,  who  in  February  died  in  indigence,  having 
been  the  sole  proprietor  of  the  first  ticket  that  ever  drew  so  high  a 
prize  as  one  hundred  thousand  dollars  in  the  English  lottery;  and  in 
a subsequent  lottery  he  gained  twenty-five  thousand  dollars  : he  was 
originally  a capital  vinegar-merchant,  at  the  corner  of  Old-street,  in 
the  City  Eoad.  In  the  following  month  died  Mr.  Abraham  Newman, 
who  was  one  of  the  richest  citizens  of  London,  and  a happy  instance 
of  the  powers  of  accumulation  by  the  steady  pursuit  of  honorable  in- 
dustry. Without  speculation  or  adventure,  he  acquired  three  million 
dollars,  as  a grocer  : he  retired  from  trade  about  four  years  before  his 
death,  but  so  forcible  was  his  habit,  that  he  came  every  day  to  the 
shop,  and  ate  his  mutton  at  two  o’clock,  the  good  old  city  hour,  with 
his  successors.  Verily,  it  is  the  hand  of  the  diligent  that  waxeth  rich. 

Honorable  industry  always  travels  the  same  road  with  enjoyment 
.md  duty  ; and  progress  is  altogether  impossible  without  it.  The  idle 
pass  through  life  leaving  as  little  trace  of  their  existence  as  foam 
upon  the  water,  or  smoke  upon  the  air ; whereas  the  industrious  stamp 
their  character  upon  their  age,  and  influence  not  only  their  own  but 
all  succeeding  generations.  Labor  is  the  best  test  of  the  energies  of 
men,  and  furnishes  an  admirable  training  for  practical  wisdom.  A 
life  of  manual  toil  is  not  incompatible  with  even  the  highest  culture. 
Hugh  Miller,  than  whom  none  knew  better  the  strength  and  the  weak- 
ness belonging  to  the  lot  of  labor,  stated  the  result  of  his  experience 


120 


PKACTICAL  CYCLOPAEDIA. 


to  be,  that  work,  even  the  hardest,  is  full  of  pleasure  and  materials 
for  self-improvement.  He  held  honest  labor  to  be  the  best  of  teach- 
ers, and  that  the  school  of  toil  is  the  noblest  of  schools, — save  only 
the  Christian  one, — that  it  is  a school  in  which  the  ability  of  being 
useful  is  imparted,  the  spirit  of  independence  is  learned,  and  the  habit 
of  persevering  effort  is  acquired.  He  was  even  of  opinion  that  the 
training  of  the  mechanic,  by  the  exercise  which  it  gives  to  his  obser- 
vant faculties,  from  his  daily  dealing  with  things  actual  and  practical, 
and  the  close  experience  of  life  which  he  acquires,  better  fits  him  for 
picking  his  way  through  the  journey  of  life,  and  is  more  favorable  to 
his  growth  as  a Man,  emphatically  speaking,  than  the  training  afforded 
by  any  other  condition  of  life. 

It  is  related  of  James  Watt,  the  inventor  of  the  steam-engine,  that 
he  was  one  of  the  most  industrious  of  men.  Whatever  subject  came 
under  his  notice  in  the  course  of  his  business,  immediately  became  to 
him  an  object  of  study;  and  the  story  of  his  life  proves,  what  all  ex- 
perience confirms,  that  it  is  not  the  man  of  the  greatest  natural  vigor 
and  capacity  who  achieves  the  highest  results,  but  he  who  employs 
his  powers  with  the  greatest  industry  and  the  most  carefully  disci- 
plined skill, — the  skill  that  comes  by  labor,  application,  and  experi- 
ence. Many  men  in  his  time  knew  far  more  than  Watt,  but  none 
.abored  so  assiduously  as  he  did  to  turn  all  that  he  did  know  to  use- 
ful practical  purposes. 

Michael  Angelo  was  a great  believer  in  the  force  of  labor ; and  he 
held  that  there  was  nothing  which  the  imagination  conceived,  that 
could  not  be  embodied  in  marble,  if  the  hand  were  made  vigorously 
to  obey  the  mind.  He  was  himself  one  of  the  most  indefatigable  of 
workers ; and  he  attributed  his  power  of  studying  for  a greater  num- 
ber of  hours  than  most  of  his  contemporaries,  to  his  spare  habits  of 
living.  A little  bread  and  wine  was  all  he  required  for  the  chief  part 
of  the  day  when  employed  at  his  work ; and  very  frequently  he  rose 
in  the  middle  of  the  night  to  resume  his  labors.  On  these  occasions, 
it  was  his  practice  to  fix  the  candle,  by  the  light  of  which  he  worked, 
on  the  summit  of  a pasteboard  cap  which  he  wore.  Sometimes  he 
was  too  wearied  to  undress,  and  he  slept  in  his  clothes,  ready  to  spring 
to  his  work  so  soon  as  refreshed  by  sleep. 

Titian,  also,  was  an  indefatigable  worker.  His  celebrated  " Pietro 
Martyre  ” was  eight  years  in  hand,  and  his  “ Last  Supper  ” seven. 
In  his  letter  to  Charles  V.  he  said,  “ I send  your  majesty  the  ‘Last 
Supper  * after  working  at  it  almost  daily  for  seven  years.”  Few  think 
of  the  patient  labor  and  long  training  involved  in  the  greatest  works 


INDUSTRY. 


121 


of  the  artist.  They  seem  easily  and  quickly  accomplished,  yet  with 
how  great  difficulty  has  this  ease  been  acquired.  “ You  charge  me 
fifty  sequins  ” said  the  Venetian  nobleman  to  the  sculptor,  “for  a bust 
that  cost  you  only  ten  days’  labor."  “ You  forget,"  said  the  artist, 
“ that  I have  been  thirty  years  learning  to  make  that  bust  in  ten 
days." 

Thomas  Scott  was  employed  upon  his  Commentary  for  thirty- three 
years.  The  marginal  references  alone  cost  him  seven  years  of  severe 
labor.  For  nearly  forty-six  years  he  was  employed  eight,  ten,  and 
sometimes  fourteen  hours  in  a day  in  his  study.  Of  his  Commenta- 
ries on  the  Scriptures,  not  less  than  thirty-five  thousand  copies  have 
been  sold  in  the  United  States  alone,  at  a sum  of  at  least,  seven  hun- 
dred thousand  dollars. 

Practical  industry,  wisely  and  vigorously  applied,  never  fails  of 
success.  It  carries  a man  onward  and  upward,  brings  out  his  indi- 
vidual character,  and  powerfully  stimulates  the  action  of  others.  All 
may  not  rise  equally,  yet  each,  on  the  whole,  very  much  according  to 
his  deserts.  “ Though  all  cannot  live  on  the  piazza,"  as  the  Tuscan 
proverb  has  it,  “ every  one  may  feel  the  sun." 

The  history  of  Disraeli  affords  a beautiful  example  of  the  power  of 
industry  and  application  in  working  out  an  eminent  public  career. 
His  first  achievements  were  in  literature ; and  he  reached  success 
only  through  a succession  of  failures.  As  an  orator,  too,  his  first  ap- 
pearance was  a failure.  It  was  spoken  of  as  “ more  screaming  than 
an  Adelphi  farce."  Though  composed  in  a grand  and  ambitious 
strain,  every  sentence  was  hailed  with  “loud  laughter."  But  he  con- 
cluded with  a sentence  which  embodied  a prophesy.  Writhing  under 
the  laughter  with  which  his  studied  eloquence  had  been  received,  he 
exclaimed,  “I  have  begun  several  times  many  things,  and  have  suc- 
ceeded in  them  at  last.  I shall  sit  down  now  but  the  time  will  come 
when  you  will  hear  me."  The  time  did  come ; and  how  Disraeli  suc- 
ceeded in  at  length  commanding  the  attention,  the  rapt  attention  of 
the  British  House  of  Commons,  affords  a striking  illustration  of  what 
determination  and  energy  will  do ; for  Disraeli  earned  his  position  by 
dint  of  patient  industry.  He  did  not  as  many  young  men  do,  having 
once  failed,  retire  dejected,  to  mope  and  whine  in  a corner,  but  pluckily 
set  himself  to  work.  He  carefully  unlearned  his  faults,  studied  the 
character  of  his  audience,  practiced  seduously  the  art  of  speech,  and 
industriously  filled  his  mind  with  the  elements  of  parliamentary 
knowledge.  He  worked  patiently  for  success  ; and  it  came,  but  slow- 
ly; then  the  house  laughed  with  him,  instead  of  at  him.  The  recol- 


122 


PRACTICAL  CYCLOPAEDIA. 


lection  of  his  early  failure  was  effaced,  and  by  general  consent  he  was 
at  length  admitted  to  be  one  of  the  most  finished  and  effective  of  par- 
liamentary speakers. 

It  ought  to  be  constantly  inculcated  on  the  young  that  industrious 
habits  are  essential  to  success.  Industry,  honesty,  and  temperance 
are  essential  to  health.  He  who  is  a stranger  to  industry  may  pos- 
sess, but  he  cannot  enjoy.  Peace  rears  her  olive  for  industrious 
brows.  Industry,  and  not  mean  savings,  produces  wealth.  Regulai 
industry  is  the  parent  of  sobriety.  Heat  gotten  by  degrees,  with 
motion  and  exercise,  is  more  natural,  and  stays  longer  by  one  than 
what  is  gotten  all  at  once  by  coming  to  the  fire — so  wealth  acquired 
by  industry  proves  commonly  more  lasting  than  that  which  descends 
from  our  ancestors. 

Count  that  day  lost  whose  descending  sun 
Views  from  thy  hand  no  worthy  action  done. 

An  hour’s  industry  will  do  more  to  produce  cheerfulness,  suppress 
evil  humors  and  retrieve  your  affairs  than  a month’s  moaning.  Re- 
deem misspent  time  by  industry.  Few  things  are  impossible  to  in- 
dustry, temperance  and  skill.  Whatever  other  qualities  he  may  have, 
be  sure  of  this:  the  most  successful  man  is  the  most  industrious. 
The  sound  of  your  hammer,  says  Franklin,  at  five  in  the  morning,  or 
nine  at  night,  heard  by  a creditor,  makes  him  easy  six  months  longer; 
but  if  he  sees  you  at  the  gaming  table,  or  hears  your  voice  at  the 
tavern  when  you  should  be  at  work,  he  sends  for  his  money  next  day. 

I have  been  taught 

The  world  is  nothing  but  a mass  of  means, — 

We  have  but  what  we  make  ; that  every  good 
Is  locked  by  nature  in  a granite  hand, 

Sheer  labor  must  unclench. 


HABIT. 

Habit  in  a child  is  at  first  like  a spider’s  web ; if  neglected,  it  be 
comes  a thread  of  twine;  next,  a cord  of  rope;  finally,  a cable — then 
who  can  break  it  ? 

0,  the  tyranny,  the  despotism  of  a bad  habit ! Coleridge,  one  of 
the  subtlest  intellects  and  finest  poets  of  his  time,  battled  for  twenty 
years  before  he  could  emancipate  himself  from  his  tyrant,  opium.  He 


HABIT. 


123 


went  into  voluntary  imprisonment.  He  hired  a man  to  watch  him 
day  and  night,  and  keep  him  by  force  from  tasting  the  pernicious 
drug.  He  formed  resolution  after  resolution.  Yet,  during  all  the 
best  years  of  his  life,  he  wasted  his  substance  and  his  health,  neg- 
lected his  family,  and  lived  degraded  and  accursed,  because  he  had 
not  resolution  to  abstain.  He  would  lay  plans  to  cheat  the  very 
man  whom  he  paid  to  keep  the  drug  from  him,  and  bribe  the  jailor 
to  whom  he  had  voluntarily  surrendered  himself. 

Terrible,  terrible  is  the  despotism  of  a bad  habit.  The  case  of  Col- 
eridge is  an  extreme  one,  of  course.  But  there  are  many,  whose  eyes 
these  lines  will  meet,  who  are  as  truly  the  slaves  of  a perverted  ap- 
petite as  he.  Their  despot  may  be  opium,  tobacco,  drink  or  worse; 
but  they  are  so  completely  under  the  dominion  of  their  master,  that 
nothing  short  of  a moral  war  of  independence,  which  should  task  all 
their  own  strength,  and  all  they  could  borrow  from  others,  would  suf- 
fice to  deliver  them. 

Few  people  form  habits  of  wrong-doing  deliberately  or  wilfully ; 
they  glide  into  them  by  degrees  and  almost  unconsciously,  and  be- 
fore they  are  aware  of  danger,  the  habits  are  confirmed  and  require 
resolute  and  persistent  effort  to  effect  a change.  “ Resist  beginning,” 
was  a maxim  of  the  ancients,  and  should  be  preserved  as  a landmark 
in  our  day. 

It  was  only  the  other  day  that  a man  fell  asleep  in  his  boat  on  the 
Niagara  Biver.  During  his  slumber  the  boat  broke  loose  from  her 
moorings,  and  he  woke  to  find  himself  shooting  down  the  rapids  di- 
rectly toward  the  cataract.  In  vain  he  shrieked  for  help,  in  vain  he 
tried  to  row  against  the  current;  he  drifted  on,  till  his  light  craft 
upset,  when  he  was  borne  rapidly  to  the  brink  of  the  abyss,  and  leap- 
ing up  with  a wild  cry,  went  over  and  disappeared  forever. 

In  the  great  battle  of  Gibraltar,  when  the  united  fleets  of  France 
and  Spain  attacked  the  impregnable  fortress,  one  of  the  gigantic  float- 
ing batteries  broke  from  her  anchorage  and  began  to  drift  directly 
into  the  hottest  of  the  British  fire.  The  thousand  men  who  formed 
the  crew  of  the  unwieldy  mass,  vainly  strove  to  arrest  its  progress  or 
divert  it  from  its  path.  Every  minute  it  drifted  nearer  to  the  English 
guns,  every  minute  some  new  part  took  fire  from  the  red-hot  shot,  every 
minute  another  score  of  its  hapless  defenders  were  swept  like  chaff 
from  its  decks.  The  most  superhuman  efforts  failed  to  prevent  its 
drifting  with  its  human  freight  to  inevitable  death. 

A ship  was  wrecked  at  sea.  The  passengers  and  crew  took  refuge 
on  a raft,  the  boats  having  been  stove  in  the  attempt  to* launch  them. 


124 


PRACTICAL  CYCLOPAEDIA. 


For  days  and  weeks  these  unfortunates  drifted  about  without  oar  or 
sail  on  the  hot,  broken  tropical  ocean.  At  last  their  provisions  failed, 
and  then  their  water.  Still  they  drifted  about,  vainly  looking  for  a 
sail,  or  hoping  for  a sight  of  land.  The  time  had  now  come  when 
that  fearful  alternative  became  inevitable — death  from  starvation  or 
feeding  on  human  flesh — and  they  were  just  beginning  to  cast  lots 
for  a victim  when  a vessel  was  seen  on  the  distant  horizon.  They 
abandoned  their  terrible  design ; the  stranger  would  approach.  The 
ship  came  toward  them.  She  drew  nearer  and  nearer.  They  strove 
to  attract  her  attention  by  shouts  and  by  raising  their  clothing;  but 
the  indolent  look-out  saw  them  not.  They  shouted  louder  and  loud: 
er,  still  they  were  not  seen.  At  last  the  vessel  tacked.  With  frantic 
terror  they  rise  in  one  body,  shouting  and  waving  their  garments. 
It  was  in  vain.  The  unconscious  ship  stood  steadily  away.  Night 
drew  on,  and  as  the  darkness  fell  the  raft  drifted  and  drifted  in  the 
other  direction  till  the  last  trace  of  the  vessel  was  lost  forever. 

So  it  is  in  life.  The  intemperate  man  who  thinks  he  at  least  will 
never  die  a drunkard,  whatever  his  neighbor  may  do,  only  wakes  to 
find  himself  drifting  down  the  cataract  and  all  hope  gone.  The  sen- 
sualist, who  lives  merely  for  his  own  gratification,  drifts  into  an 
emasculated  old  age  to  be  tortured  with  passions  he  can  not  gratify, 
and  perish  by  merciless,  agonizing  diseases.  The  undisciplined,  who 
never  learned  to  control  themselves,  who  are  spendthrifts,  or  passion- 
ate, or  indolent,  or  visionary,  soon  make  shipwreck  of  themselves, 
and  drift  about  the  sea  of  life,  the  prey  of  every  wind  and  current, 
vainly  shrieking  for  help,  till  at  last  they  drift  away  into  darkness 
and  death. 

Take  care  that  you  are  not  drifting.  See  that  you  have  fast  hold 
of  the  helm.  The  breakers  of  life  forever  roar  under  the  lee,  and  ad- 
verse gales  continually  blow  on  the  shore.  Are  you  watching  how 
she  heads  ? Do  you  keep  a firm  gripe  of  the  wheel  ? If  you  give 
way  but  for  one  moment  you  may  drift  hopelessly  into  the  boiling 
vortex.  Young  men,  take  care!  It  rests  with  yourselves  alone  un- 
der God,  whether  you  reach  port  triumphantly  or  drift  to  ruin. 

Be  not  slow  in  the  breaking  of  a sinful  custom;  a quick,  courage- 
ous resolution  is  better  than  a gradual  deliberation;  in  such  a com- 
bat, he  is  the  bravest  soldier  who  lays  about  him  without  fear  or  wit. 
Wit  pleads,  fear  disheartens ; he  that  would  kill  hydra,  had  better 
strike  off  one  neck  than  five  heads;  fell  the  tree,  and  the  branches 
are  soon  cut  off. 


HABIT. 


125 


Evil  habits  must  be  conquered,  or  they  will  conquer  us  and  destroy 
our  peace  and  happiness. 

Vicious  habits  are  so  great  a stain  upon  human  nature,  said  Cicero, 
and  so  odious  in  themselves,  that  every  person  actuated  by  right 
reason  would  avoid  them,  though  he  was  sure  they  would  always  be 
concealed  both  from  God  and  man,  and  had  no  future  punishment  en- 
tailed upon  them. 

Vicious  habits,  when  opposed,  offer  the  most  vigorous  resistance  on 
the  first  attack.  At  each  successive  encounter  this  resistance  grows 
fainter  and  fainter,  until  finally  it  ceases  altogether  and  the  victory 
is  achieved. 

Habit  is  man’s  best  friend  or  worst  enemy ; it  can  exalt  him  to  the 
highest  pinnacle  of  virtue,  honor  and  happiness,  or  sink  him  to  the 
lowest  depths  of  vice,  shame  and  misery. 

We  may  form  habits  of  honesty,  or  knavery;  truth  or,  falsehood; 
of  industry,  or  idleness;  frugality,  or  extravagance;  of  patience,  or 
impatience;  self-denial,  or  self-indulgence;  of  kindness,  cruelty,  po- 
liteness, rudeness,  prudence,  perseverance,  circumspection.  In  short 
there  is  not  a virtue,  nor  a vice;  not  an  act  of  body,  nor  of  mind,  to 
which  we  may  not  be  chained  down  by  this  despotic  power. 

It  is  a great  point  for  young  men  to  begin  well;  for  it  is  in  the 
beginning  of  life  that  that  system  of  conduct  is  adopted,  which  soon 
assumes  the  force  of  habit,  Begin  well,  and  the  habit  of  doing  well 
will  become  quite  as  easy  as  the  habit  of  doing  badly.  Pitch  upon 
that  course  of  life  which  is  the  most  excellent,  and  habit  will  render 
it  the  most  delightful.  Well  begun  is  half  ended,  says  the  proverb; 
and  a good  beginning  is  half  the  battle.  Many  promising  young  men 
have  irretrievably  injured  themselves  by  a first  false  step  at  the 
commencement  of  life ; while  others,  of  much  less  promising  talents, 
have  succeeded  simply  by  beginning  well,  and  going  onward.  The 
good  practical  beginning  is,  to  a certain  extent,  a pledge,  a promise, 
and  an  assurance,  of  the  ultimate  prosperous  issue.  There  is  many  a 
poor  creature,  now  crawling  through  life,  miserable  himself  and  the 
cause  of  sorrow  to  others,  who  might  have  lifted  up  his  head  and 
prospered,  if,  instead  of  merely  satisfying  himself  with  resolutions  of 
well-doing,  he  had  actually  gone  to  work  and  made  a good  practical 
beginning. 

Man,  it  has  been  said,  is  a bundle  of  habits ; and  habit  is  second 
nature.  Metastasio  entertained  so  strong  an  opinion  as  to  the  power 
of  repetition  in  act  and  thought,  that  he  said,  “All  is  habit  in  man- 
kind, even  virtue  itself.”  Butler,  in  his  “Analogy,”  impresses  the 


126 


PRACTICAL  CYCLOPEDIA. 


importance  of  careful  self-discipline,  and  firm  resistance  to  tempta- 
tion, as  tending  to  make  virtue  habitual,  so  that  at  length  it  may  be- 
come more  easy  to  he  good  than  to  give  way  to  sin.  “As  habits  be- 
longing to  the  body/’  he  says,  “are  produced  by  external  acts,  so 
habits  of  the  mind  are  produced  by  the  execution  of  inward  practical 
purposes,  i.  e.,  carrying  them  into  act,  or  acting  upon  them, — the 
principles  of  obedience,  veracity,  justice,  and  charity.”  Make  sobri- 
ety a habit,  and  intemperance  will  be  hateful ; make  prudence  a hab- 
it, and  reckless  profligacy  will  become  revolting  to  every  principle  of 
conduct  which  regulates  the  life  of  the  individual.  Hence  the  neces- 
sity for  the  greatest  care  and  watchfulness  against  the  inroad  of  any 
evil  habit ; for  the  character  is  always  weakest  at  that  point  at  which 
it  has  once  given  way ; and  it  is  long  before  a principle  restored  can 
become  so  firm  as  one  that  has  never  been  moved.  It  is  a fine  re- 
mark of  a Eussian  writer  that  “ Habits  are  a necklace  of  pearls  : un- 
tie the  knot,  and  the  whole  unthreads.” 

Wherever  formed,  habit  acts  involuntarily,  and  without  effort;  and 
it  is  only  when  you  oppose  it,  that  you  find  how  powerful  it  has  be- 
come. What  is  done  once  and  again,  soon  gives  facility  and  prone- 
ness. The  habit  at  first  may  seem  to  have  no  more  strength  than  a 
spider’s  web;  but  once  formed,  it  binds  us  as  with  a chain  of  iron. 
The  small  events  of  life,  taken  singly,  may  seem  exceedingly  unim- 
portant, like  snow  that  falls  silently,  flake  by  flake ; yet  accumulated, 
these  snow-flakes  form  the  avalanche. 

Self-respect,  self-help,  application,  industry,  integrity, — all  are  of 
the  nature  of  habits,  not  beliefs.  Principles,  in  fact,,  are  but  the 
names  which  we  assign  to  habits ; for  the  principles  are  words,  but 
the  habits  are  the  things  themselves : benefactors,  or  tyrants,  accord- 
ing as  they  are  good  or  evil.  It  thus  happens  that  as  we  grow  older, 
a portion  of  our  free  activity  and  individuality  becomes  suspended  in 
habit ; our  actions  become  of  the  nature  of  fate ; and  we  are  bound 
by  the  chains  which  we  have  woven  around  ourselves. 

It  is  indeed  scarcely  possible  to  over-estimate  the  importance  of 
training  the  young  to  virtuous  habits.  In  them  they  are  the  easiest 
formed,  and  when  formed  they  last  for  life ; like  letters  cut  on  the 
bark  of  a tree,  they  grow  and  widen  with  age.  “Train  up  a child  in 
the  way  he  should  go,  and  when  he  is  old  he  will  not  depart  from  it.” 
The  beginning  holds  within  it  the  end ; the  first  start  on  the  road  of 
life  determines  the  direction  and  the  destination  of  the  journey.  As 
habit  strengthens  with  age,  and  character  becomes  formed,  any  turn- 
ing into  a new  path  becomes  more  and  more  difficult.  Hence,  it  is 


HABIT. 


127 


often  harder  to  unlearn  than  to  learn ; and  for  this  reason  the  Grecian 
flute-player  was  justified  who  charged  double  fees  to  those  pupils  who 
had  been  taught  by  an  inferior  master.  To  uproot  an  old  habit  is 
sometimes  a more  painful  thing,  and  vastly  more  difficult,  than  to 
wrench  out  a tooth.  Try  and  reform  a habitually  indolent,  or  im 
provident,  or  drunken  person,  and  in  a large  majority  of  cases  you 
will  fail.  For  the  habit  in  each  case  has  wound  itself  in  and  through 
the  life  until  it  has  become  an  integral  part  of  it,  and  can  not  be 
uprooted.  Hence  the  wisest  habit  of  all  is  the  habit  of  care  in  the 
formation  of  good  habits. 

Even  happiness  itself  may  become  habitual.  There  is  a habit  of 
looking  on  the  bright  side  of  things,  and  also  of  looking  on  the  dark 
side.  Dr.  Johnson  has  said  that  the  habit  of  looking  at  the  best  side 
of  a thing  is  worth  more  to  a man  than  a thousand  pounds  a year. 
And  we  possess  the  power,  to  a great  extent,  of  so  excercising  the 
will  as  to  direct  the  thoughts  upon  objects  calculated  to  yield  happi- 
ness and  improvement  rather  than  their  opposites.  In  this  way  the 
habit  of  happy  thought  may  be  made  to  spring  up  like  any  other 
habit.  And  to  bring  up  men  or  women  with  a genial  nature  of  this 
sort,  a good  temper,  and  a happy  frame  of  mind,  is  perhaps  of-  even 
more  importance,  in  many  cases,  than  to  perfect  them  in  much  knowl- 
edge and  many  accomplishments. 

An  instance  exhibiting  the  force  of  habit  is  related  of  a counselor, 
renowned  for  the  art  of  pleading,  who  had  a trick  of  rubbing  his 
spectacle  case  while  addressing  a jury.  A foolish  attorney  who  had 
confided  a brief  to  him,  thought  this  action  indecorous,  and  likely  to 
impair  the  effect  of  the  pathetic  appeals  which  the  nature  of  the  suit 
admitted.  Accordingly,  he  watched  for  an  opportunity,  and  stole 
away  the  spectacle  case.  For  the  first  time  in  his  life  the  counselor’s 
tongue  faltered — his  mind  missed  the  bodily  track  with  which  it  had 
long  associated  its  operations;  he  became  confused,  embarrassed — he 
stammered,  blundered  and  boggled — lost  all  the  threads  of  his  brief, 
and  was  about  to  sit  down,  self-defeated,  when  the  conscience-stricken 
attorney  restored  the  spectacle  case.  Straightway,  with  the  first 
touch  of  the  familiar  talisman,  the  mind  recovered  its  self-possession, 
the  memory  its  clearness,  the  tongue  its  fluency;  and  as,  again  and 
again  the  lawyer  fondly  rubbed  the  spectacle  case,  argument  after 
argument  flew  forth  like  the  birds  from  a conjurer’s  box.  And  the 
jury,  to  whom  a few  moments  before,  the  case  seemed  hopeless,  were 
stormed  into  unanimous  conviction  of  its  justice. 

Such  is  the  force  of  habit.  Such  the  sympathy  between  mental 


128 


PRACTICAL  CYCLOPAEDIA. 


and  bodily  associations.  Every  magician  needs  bis  wand;  and  per- 
haps every  man  of  genius  has — his  spectacle  case. 

Every  one  knows  the  story  of  the  tallow  chandler,  who,  having 
amassed  a fortune,  disposed  of  his  business  and  taken  a house  in  the 
country,  not  far  from  the  city,  that  he  might  enjoy  himself,  after  a 
few  months  trial  of  the  holiday  life,  requested  permission  of  his  suc- 
cessor to  come  into  town,  and  assist  him  on  melting  days.  We  have 
heard  of  one  who  kept  a retail  spirit  shop,  and  having,  in  like  man- 
ner, retired  from  trade,  used  to  enjoy  himself  by  having  one  puncheon 
filled  with  water,  and  measuring  it  off  by  pints  into  another.  We 
have  heard,  also,  of  a butcher  in  a small  country  town,  who,  some 
little  time  after  he  had  left  off  business,  informed  his  old  customers 
that  he  meant  to  kill  a lamb  once  a week,  just  for  his  amusement. 


OBSERVATION. 

To  be  always  attentively  observing  what  is  passing  around  them, 
is  one  of  the  means  by  which  men  improve  their  circumstances.  The 
difference  between  men  consists  in  a great  measure,  in  the  intelligence 
of  their  observation.  The  Russian  proverb  says  of  the  non-observant 
man,  “ He  goes  through  the  forest  and  sees  no  firewood."  “ The  wise 
man’s  eyes  are  in  his  head,”  says  Solomon,  “ but  the  fool  walketh  in 
darkness.”  “Sir,”  said  Johnson,  on  one  occasion,  to  a fine  gentleman 
just  returned  from  Italy,  “Some  men  will  learn  more  in  the  Hamp- 
stead stage  than  others  in  the  tour  of  Europe.”  It  is  the  mind  that 
sees  as  well  as  the  eye.  Where  unthinking  gazers  observe  nothing, 
men  of  intelligent  vision  penetrate  into  the  very  fibre  of  the  phenom- 
ena presented  to  them,  attentively  noting  differences,  making  com- 
parisons and  detecting  their  underlying  idea.  Many  before  Galileo, 
had  seen  a suspended  weight  swing  before  their  eyes  with  a measured 
beat ; but  he  was  the  first  to  detect  the  value  of  the  fact.  One  of  the 
vergers  in  the  Cathedral  at  Pisa,  after  replenishing  with  oil  a lamp 
which  hung  from  the  roof,  left  it  swinging  to  and  fro;  and  Galileo, 
then  a youth  of  only  eighteen,  noting  it  attentively,  conceived  the 
idea  of  applying  it  to  the  measurement  of  time.  Fifty  years  of  study 
and  labor,  however,  elapsed  before  he  completed  the  invention  of  his 
pendulum, — an  invention,  the  importance  of  which,  in  the  measure- 
ment of  time  and  in  astronomical  calculations,  can  scarcely  be  over- 
valued. In  like  manner,  Galileo,  observing  the  magnifying  effect  pro- 


OBSERVATION. 


129 


duced  by  two  of  a spectacle-maker’s  glasses  accidentally  placed  to- 
gether, was  led  to  the  invention  of  the  telescope,  which  was  the  be- 
ginning of  astronomical  discovery.  Discoveries  such  as  these  could 
never  have  been  made  by  a negligent  observer,  or  by  a mere  idle 
gazer. 

While  captain  (afterwards  Sir  Samuel)  Brown  was  occupied  in 
studying  the  construction  of  bridges,  with  the  view  of  contriving  one 
of  a cheap  description  to  be  thrown  across  the  Tweed,  near  which  ha 
lived,  he  was  walking  in  his  garden  one  dewy  autumn  morning  wheL 
he  saw  a tiny  spider’s  net  suspended  across  his  path.  The  idea  im- 
mediately occurred  to  him  that  a bridge  of  iron  ropes  or  chains  might 
be  constructed  in  like  manner,  and  the  result  was  the  invention  of  his 
Suspension  Bridge.  So  James  Watt,  when  consulted  about  the  mode 
of  carrying  water  by  pipes  under  the  Clyde  along  the  unequal  bed  of 
the  river,  turned  his  attention  one  day  to  the  shell  of  a lobster  pre- 
sented at  table ; and  from  that  model  he  invented  an  iron  tube, 
which,  when  laid  down,  was  found  effectually  to  answer  the  purpose. 
Sir  Isambert  Brunei  took  his  first  lessons  in  forming  the  Thames  Tun- 
nel from  the  tiny  shipworm : he  saw  how  the  little  creature  perfora- 
ted the  wood  with  its  well-armed  head,  first  in  one  direction  and  then 
in'  another,  till  the  archway  was  complete,  and  then  daubing  over  the 
roof  and  sides  with  a kind  of  varnish ; and  by  copying  this  work  ex- 
actly on  a large  scale,  Brunei  was  at  length  enabled  to  accomplish  hia 
great  engineering  work. 

It  is  the  intelligent  eye  of  the  careful  observer  which  gives  these 
apparantly  trivial  phenomena  their  value.  So  trifling  a matter  as 
the  sight  of  sea- weed  floating  past  his  ship,  enabled  Columbus  to  quell 
the  mutiny  which  arose  amongst  his  sailors  at  not  discovering  land, 
and  to  assure  them  that  the  eagerly  sought  New  World  was  not  far  off. 

The  following  familiar  anecdote  illustrates  the  action  of  both  the 
perceptive  and  reflective  faculties  in  a happy  manner.  It  is  a dia- 
logue between  an  Indian  and  a white  man,  relating  to  a deer  which 
had  been  killed  by  the  Indian,  and  hung  upon  the  limbs  of  a tree : 

Indian  to  White  Man — Have  you  seen  a little  old  white  man  with 
a deer  on  his  back,  a long  gun,  and  a little  short-tailed  dog  pass  by 
of  late  ? 

White  Man — No.  Why  do  you  ask?  And  how  do  you  know  it 
was  a little  old  white  man  with  a long  gun,  and  a little  short-tailed 
dog? 

Indian — The  deer  had  been  hung  up  so  high  that  the  thief  could 
not  reach  it  till  he  had  first  placed  logs  and  blocks  by  the  side  of  the 
9 


130 


PRACTICAL  CYCLOPAEDIA. 


tree  on  which  to  stand  when  he  managed  to  get  the  “ game.”  He — the 
Indian — therefore  inferred  it  was  a small  man  who  stole  it. 

White  Man — But  how  do  you  know  he  had  a long  gun  ? 

Indian — Because,  seeing  where  it  had  been  set  on  the  ground,  and, 
observing  the  mark  where  it  touched  the  side  of  the  tree  higher  up, 
showing  it  must  have  been  a long  gun. 

White  Man — How  do  you  know  he  was  an  old  white  man  ? 

Indian — I know  he  was  a white  man,  for  he  turned  his  toes  out  in 
walking,  which  an  Indian  does  not  do,  and  I know  he  was  old,  because 
he  took  short  steps. 

White  Man — How  do  you  know  he  had  a small  dog  with  a short 
tail? 

Indian— By  his  tracks,  and  seeing  where  he  sat  on  the  snow  while 
his  master  was  taking  down  the  deer;  his  short  tail  left  its  impression 
in  the  snow. 

Thus,  by  the  powers  of  “observation”  which  are  great  in  the  tu- 
tored Indian,  he  was  enabled  to  describe  a person  he  had  not  seen,  to 
detect  the  thief,  and  fix  the  crime  on  him  by  strong  circumstantial 
evidence. 

Teach  your  children  to  observe  closely,  reflect  carefully,  and  de- 
scribe exactly  what  they  see.  By  this,  that  habit  of  reckless  exagge- 
ration and  loose  description,  now  so  common,  would  in  a great  mea- 
sure  be  avoided.  Indeed,  this  is  one  way,  the  way  to  educate  children. 


OPPORTUNITY. 

Four  things  come  not  back : the  spoken  word ; the  sped  arrow ; 
the  past  life ; and  the  neglected  opportunity.  Opportunity  has  hair 
in  front,  behind  she  is  bald ; if  you  seize  her  by  the  forelock  you  may 
hold  her,  but  if  suffered  to  escape,  not  Jupiter  himself  can  catch  her 
again.  Opportunities  are  the  offers  of  God.  Heaven  gives  us  enough 
when  it  gives  us  opportunity.  Great  opportunities  are  generally  the 
result  of  the  wise  improvement  of  small  ones.  Wise  men  make  more 
opportunities  than  they  find.  If  you  think  your  opportunities  are 
not  good  enough  you  had  better  improve  them.  Remember  you  are 
responsible  for  talents,  for  time,  and  for  opportunities ; improve  them 
as  one  that  must  give  an  account.  Make  hay  while  the  sun  shines. 
Gather  roses  while  they  bloom.  While  you  aro  deliberating,  the  sea 


OPPORTUNITY. 


131 


son  now  so  favorable  may  pass  away  never  to  return.  No  one  should 
undervalue  the  advantage  he  enjoys. 

There  is  an  eastern  story,  which  has  its  version  in  many  languages, 
of  a beautiful  damsel,  to  whom  a genius  of  surpassing  power  desired 
to  give  a talisman.  He  enjoined  her  to  take  herself  across  a field  of 
standing  corn;  she  was  to  pluck  the  tallest  and  largest  ear  she  could 
find,  but  she  was  to  gather  it  as  she  went  forward,  and  never  pause 
in  her  path,  or  step  backward  in  quest  of  her  object.  In  propor- 
tion to  the  size  and  ripeness  of  the  ear  she  gathered  so  would  be  its 
power  as  a talisman.  She  went  out  upon  her  quest,  says  the  legend, 
and  entered  upon  the  field.  Many  a stalk  of  surpassing  excellence 
met  her  glance,  but  she  still  walked  onward,  expecting  to  find  some 
one  more  excellent  still.  At  last  she  reached  a portion  of  the  field 
where  the  crops  were  thinner  and  the  ears  more  stunted.  She  re- 
gretted the  tall  and  graceful  stalks  she  had  left  behind,  but  disdained 
to  pick  those  which  fell  so  far  below  what  her  ideas  were  of  a perfect 
ear.  But  alas  ! the  stems  grew  more  ragged  and  more  scanty  as  she 
trod  onward ; on  the  margin  of  the  field  they  were  mildewed,  and 
when  she  had  accomplished  her  walk  through  the  waving  grain  she 
emerged  on  the  other  side  without  having  gathered  any  ear  whatever. 
The  genius  rebuked  her  for  her  folly,  but  we  are  not  told  that  he  gave 
an  opportunity  of  retrieving  her  error. 

We  may  apply  this  mystic  little  Indian  fable  to  the  realities  of 
daily  life. 

Never  whine  over  what  you  suppose  to  be  loss  of  opportunities.  A 
great  many  men  have  good  early  opportunities*  who  never  improve 
them,  and  many  have  lost  their  early  opportunities  without  losing 
much.  Every  one  may  educate  himself  that  wishes  it.  It  is  the  will 
that  makes  the  way.  Many  a servant  that  wanted  knowledge  has 
listened,  while  his  master’s  children  were  saying  their  letters  and 
putting  them  together  to  form  easy  words,  and  has  thus  caught  the  first 
elements  of  spelling.  If  a man  has  a strong  thirst  for  knowledge,  we 
do  not  care  where  he  is  put,  he  will  become  an  educated  man.  The 
first  step  toward  self-improvement  is,  to  leave  off  whining  over  the  past. 
Let  the  past  go,  and  bend  every  energy  to  the  improvement  of  the 
present.  This  is  the  only  way. 

Accident  does  very  little  towards  the  production  of  any  great  result 
in  life.  Though  sometimes  what  is  called  a “ happy  hit”  maybe 
made  by  a bold  venture,  the  old  and  common  highway  of  steady  in- 
dustry and  application  is  the  only  safe  road  to  travel. 

Although  there  are  discoveries  which  are  said  to  have  been  made 


132 


PRACTICAL  CYCLOPAEDIA. 


by  accident,  if  carefully  inquired  into,  it  will  be  found  that  there  has 
really  been  very  little  that  was  accident  about  them.  For  the  most 
part,  these  so  called  accidents  have  only  been  opportunities,  carefully 
improved  by  genius.  The  fall  of  the  apple  at  Newton’s  feet  has  often 
been  quoted  in  proof  of  the  accidental  character  of  some  discoveries. 
But  Newton’s  whole  mind  had  already  been  devoted  for  years  to  the 
laborious  and  patient  investigation  of  the  subject  of  gravitation;  and 
the  circumstance  of  the  apple  falling  before  his  eyes  was  suddenly 
apprehended  only  as  a genius  could  apprehend  it,  and  served  to  flash 
upon  him  the  brilliant  discovery  then  bursting  on  his  sight.  In  like 
manner,  the  brilliantly  colored  soap  bubbles  blown  from  a common 
vobacco  pipe, — though  “ trifles  light  as  air,”  inmost  eyes, — suggested 
to  Dr.  Young  his  beautiful  theory  of  “interferences,”  and  led  to  his 
discovery  relating  to  the  diffraction  of  light.  Although  great  men 
are  popularly  supposed  only  to  deal  with  great  things,  men  such  as 
Newton  and  Young  were  ready  to  detect  the  significance  of  the  most 
familiar  and  simple  facts;  their  greatness  consisting  mainly  in  their 
wise  interpretation  of  them. 

It  is  said  that  the  Marquis  of  Worcester’s  attention  was  first  acci- 
dentally directed  to  the  subject  of  steam  power,  by  the  tight  cover 
of  a vessel  containing  hot  water  having  been  blown  off  before  his 
eyes,  when  confined  a prisoner  in  the  Tower.  He  published  the  re- 
sult of  his  observations  in  his  “Century  6f  Inventions,”  which  formed 
a sort  of  text  book  for  inquirers  into  the  power  of  steam  for  several 
generations,  until  Savary,  Newcomer,  and  others,  applying  it  to  prac- 
tical purposes,  brought  it  to  the  state  in  which  Watt  found  it  when 
called  upon  to  repair  a model  of  Newcomer’s  engine.  This  accidental 
circumstance  was  an  opportunity  for  Watt,  which  he  was  not  slow  to 
improve;  and  it  was  the  labor  of  his  life  to  bring  the  steam-engine 
to  perfection. 

This  art  of  seizing  opportunities  and  turning  even  accidents  to  ac- 
count, bending  them  to  some  purpose,  is  a great  secret  of  success. 
Dr.  Johnson  has  defined  genius  to  be  “a  mind  of  large  general  pow- 
ers accidentally  determined  in  some  particular  direction.”  Men  who 
are  resolved  to  find  a way  for  themselves,  will  always  find  opportuni- 
ties enough ; and  if  they  do  not  lie  ready  to  their  hand,  they  will 
make  them.  It  is  not  those  who  have  enj  oyed  the  advantages  of  colleges, 
museums,  and  public  galleries,  that  have  accomplished  the  most  for  sci- 
ence and  art;  nor  have  the  greatest  mechanics  and  inventors  been 
trained  in  mechanics’  institutes.  Necessity,  oftener  than  facility,  has 
been  the  mother  of  invention ; and  the  most  prolific  school  of  all  has 


OPPORTUNITY. 


133 


been  the  school  of  difficulty.  Some  of  the  very  best  workmen  have 
had  the  most  indifferent  tools  to  work  with.  But  it  is  not  tools  that 
make  the  workman,  but  the  trained  skill  and  perseverance  of  the 
man  himself.  Indeed,  it  is  proverbial  that  the  bad  workman  never 
yet  had  a good  tool.  Some  one  asked  Opie  by  what  wonderful  proc- 
ess he  mixed  his  colors.  “I  mix  them  with  my  brains,  sir,”  was  his 
reply.  It  is  the  same  with  every  workman  who  would  excel.  Fer- 
guson made  marvelous  things, — such  as  his  wooden  clock,  that  accu- 
rately measured  the  hours, — by  means  of  a common  penknife,  a tool 
in  everybody's  hand.  An  eminent  savant  once  called  upon  Dr.  Wal- 
laston,  and  requested  to  be  shown  over  his  laboratories,  in  which  sci- 
ence had  been  enriched  by  so  many  important  discoveries,  when  the 
doctor  took  him  into  a little  study,  and  pointing  to  an  old  tea-tray 
on  the  table,  containing  a few  watch-glasses,  test-papers,  a small 
balance,  and  a blow-pipe,  said,  “ There  is  all  the  laboratory  that  I 
have!” 

Strothard  learned  the  art  of  combining  colors  by  closely  studying 
butterflies'  wings;  he  would  often  say  that  no  one  knew  what  he 
owed  to  these  tiny  insects.  A burnt  stick  and  a barn-door  served 
Wilkie  in  lieu  of  pencil  and  canvass.  Bewick  first  practiced  drawing 
on  the  cottage  walls  of  his  native  village,  which  he  covered  with  his 
sketches  in  chalk ; and  Benjamin  West  made  his  first  brushes  out  of 
the  cat's  tail.  Ferguson  laid  himself  down  in  the  fields  at  night  in  a 
blanket,  and  made  a map  of  the  heavenly  bodies,  by  means  of  a 
thread  with  small  beads  on  it  stretched  between  his  eye  and  the 
stars.  Franklin  first  robbed  the  thunder  cloud  of  its  lightning  by 
means  of  a kite  made  of  two  cross-sticks  and  a silk  handkerchief. 
Watt  made  the  first  model  of  his  condensing  steam-engine  out  of  an 
old  anatomist’s  syringe,  used  to  inject  the  arteries  previous  to  dissec- 
tion. Gifford  worked  his  first  problem  in  mathematics  when  a cob- 
bler’s apprentice,  upon  small  scraps  of  leather,  which  he  beat  smooth 
for  the  purpose ; whilst  Bittenhouse,  the  astronomer  first  calculated 
eclipses  on  his  plough  handle. 

The  most  ordinary  occasions  will  furnish  a man  with  opportunities 
or  suggestions  for  improvement,  if  he  be  but  prompt  to  take  advan- 
tage of  them. 

Sir  Humphrey  Davy,  when  an  apothecary’s  apprentice,  performed 
his  first  experiments  with  instruments  of  the  rudest  descriptions.  He 
extemporized  the  greater  part  of  them  himself,  out  of  the  motley 
materials  which  chance  threw  in  his  way.  The  pots  and  cans  of  the 
kitchen,  and  the  phials  and  vessels  of  his  master’s  surgery,  were  re- 


134 


PEACTICAL  CYCLOPAEDIA. 


morselessly  put  in  requisition.  The  words  entered  in  his  note-book, 
when  about  twenty  years  of  age,  were  eminently  characteristic  : “I 
have  neither  riches,  nor  power,  nor  birth,  to  recommend  me ; yet,  if 
I live,  I trust  I shall  not  be  of  the  less  service  to  mankind  and  my 
friends,  than  if  I had  been  born  with  all  these  advantages.” 

Cuvier,  when  a youth,  was  one  day  strolling  along  the  sands,  when 
he  observed  a cuttle-fish  lying  stranded  on  the  beach.  He  was  at- 
tracted by  the  curious  object,  took  it  home  to  dissect  it,  and  began 
the  study  of  the  mollusca,  which  ended  in  his  becoming  one  of  the 
greatest  among  natural  historians.  In  like  manner,  Hugh  Miller’s  curi- 
osity was  excited  by  the  remarkable  traces  of  extinct  sea  animals  in 
the  Old  Bed  Sandstone,  on  which  he  worked  as  a quarryman.  He  in- 
quired, observed,  studied,  and  became  a geologist.  “It  was  the 
necessity,”  said  he,  “ which  made  me  a quarrier,  that  taught  me  to 
be  a geologist.” 

It  is  not  accident,  then,  that  helps  a man  in  the  world,  but  purpose 
and  persistent  industry.  These  make  a man  sharp  to  discern  oppor- 
tunities, and  turn  them  to  account.  To  the  feeble,  the  sluggish,  and 
purposeless,  the  happiest  opportunities  avail  nothing, — they  pass 
them  by,  seeing  no  meaning  in  them.  But  if  we  are  prompt  to  seize 
and  improve  even  the  shortest  intervals  of  possible  action  and  effort, 
it  is  astonishing  how  much  can  be  accomplished.  Watt  taught  him- 
self chemistry  and  mechanics  while  working  at  his  trade  of  a mathe- 
matical instrument  maker;  and  he  availed  himself  of  every  opportu- 
nity to  extend  his  knowledge  of  language,  literature,  and  the  princi- 
ples of  science.  Stephenson  taught  himself  arithmetic  and  mensura- 
tion while  working  as  an  engineman  during  the  night  shifts,  and  he 
studied  mechanics  during  his  spare  hours  at  home,  thus  preparing 
himself  for  the  great  work  of  his  life, — the  invention  of  the  passenger 
locomotive. 

With  perseverance,  the  very  odds  and  ends  of  time  may  be  worked 
up  into  results  of  the  greatest  value.  An  hour  in  every  day  with- 
drawn from  frivolous  pursuits,  would,  if  profitably  employed,  enable 
any  man  of  ordinary  capacity,  very  shortly  to  master  a complete  sci- 
ence. It  would  make  an  ignorant  man  a well-informed  man  in  ten 
years.  We  must  not  allow  the  time  to  pass  without  yielding  fruits, 
in  the  form  of  something  learned  worthy  of  being  known,  some  good 
principle  cultivated,  or  some  good  habit  strengthened.  Dr.  Mason 
Good  translated  Lucretius  while  riding  in  his  carriage  in  the  streets 
of  London,  going  his  rounds  among  his  patients.  Dr.  Darwin  com: 
posed  nearly  all  his  works  in  the  same  way,  while  riding  about  in  his 


OPPORTUNITY. 


135 


“sulky,”  from  house  to  house  in  the  country, — writing  down  his 
thoughts  on  little  scraps  of  paper,  which  he  carried  about  with  him 
for  the  purpose.  Hale  wrote  his  “ contemplations  ” while  traveling 
on  a circuit.  Dr.  Burney  learned  French  and  Italian  while  traveling 
on  horseback  from  one  musical  pupil  to  another  in  the  course  of  his 
profession.  Kirk  White  learned  Greek  while  walking  to  and  from  a 
lawyer’s  office ; and  we  personally  know  a man  of  eminent  position  in 
a northern  manufacturing  town,  who  learned  Latin  and  French  while 
going  messages  as  an  errand-boy  in  the  streets  of  Manchester. 

Elihu  Burritt  attributed  his  first  success  in  self-improvement,  not 
to  genius,  which  he  disclaimed,  but  simply  to  the  careful  employment 
of  those  invaluable  fragments  of  time,  called  “odd  moments.”  While 
working  and  earning  his  living  as  a blacksmith,  he  mastered  some 
eighteen  ancient  and  modern  languages,  and  twenty-two  European 
dialects.  Withal,  he  was  exceedingly  modest,  and  thought  his 
achievements  nothing  extraordinary.  Like  another  learned  and  wise 
man,  of  whom  it  was  said  that  he  could  be  silent  in  ten  languages, 
Elihu  Burritt  could  do  the  same  in  forty.  “Those  who  have  been 
acquainted  with  my  character  from  my  youth  up,”  said  he,  writing 
to  a friend,  “ will  give  me  credit  for  sincerity  when  I say,  that  it 
never  entered  into  my  head  to  blazon  forth  any  acquisition  of  my  own. 
* * * All  that  I have  accomplished,  or  expect,  or  hope  to  accom- 

plish, has  been  and  will  be  by  that  plodding,  patient,  persevering 
process  of  accretion  which  builds  the  ant-heap, — particle  by  particle, 
thought  by  thought,  fact  by  fact.  And  if  ever  I was  actuated  by 
ambition,  its  highest  and  warmest  aspiration  reached  no  further  than 
the  hope  to  set  before  the  young  men  of  my  country  an  example  in 
employing  those  invaluable  fragments  of  time  called  ‘odd  moments.’” 

Daguesseau,  one  of  the  great  chancellors  of  France,  by  carefully 
working  up  his  odd  bits  of  time,  wrote  a bulky  and  able  volume  in 
the  successive  intervals  of  waiting  for  dinner ; and  Madame  de  Gentis 
composed  several  of  her  charming  volumes  while  waiting  for  the 
princess  to  whom  she  gave  her  daily  lessons.  Jeremy  Bentham  in 
like  manner  disposed  of  his  hours  of  labor  and  repose,  so  that  not  a 
moment  should  be  lost,  the  arrangement  being  determined  on  the 
principle  that  it  is  a calamity  to  lose  the  smallest  portion  of  time. 
He  lived  and  worked  habitually  under  the  practical  consciousness 
that  man’s  days  are  numbered,  and  that  the  night  cometh  when  no 
man  can  work. 

What  a solemn  and  striking  admonition  to  youth  is  that  inscribed 
on  the  dial  at  All  Souls,  Oxford,  England, — “Periunt  et  imputantur,’* 


136 


PRACTICAL  CYCLOPEDIA. 


— the  hours  perish  and  are  laid  to  our  charge.  For  time,  like  life, 
can  never  be  recalled.  Melanchton  noted  down  the  time  lost  by  him, 
that  he  might  thereby  reanimate  his  industry,  and  not  lose  an  hour. 
An  Italian  scholar  put  over  his  door  an  inscription  intimating  that 
whosoever  remained  there  should  join  in  his  labors.  “We  are  afraid/’ 
said  some  visitors  to  Baxter,  “that  we  break  in  upon  your  time.’- 
“To  be  sure  you  do,”  replied  the  disturbed  and  blunt  divine.  Time 
was  the  estate  out  of  which  these  great  workers,  and  all  other  work- 
ers, carved  a rich  inheritance  of  thoughts  and  deeds  for  their  suc- 
cessors. 

Sir  Walter  Scott  found  opportunities  for  self-improvement  in  every 
pursuit,  and  turned  even  accidents  to  account.  Thus  it  was  in  the 
discharge  of  his  functions  as  a writer’s  apprentice  that  he  first  pene- 
trated into  the  Highlands,  and  formed  those  friendships  among  the 
surviving  heroes  of  1745  which  served  to  lay  the  foundation  for  a 
large  class  of  his  works.  Later  in  life,  when  employed  as  quarter- 
master of  the  Edinburgh  Light  Cavalry,  he  was  accidentally  disabled 
by  the  kick  of  a horse,  and  confined  for  some  time  to  his  house;  but 
Scott  was  a sworn  enemy  to  idleness,  and  he  forthwith  set  his  mind 
to  work,  and  in  three  days  composed  the  first  canto  of  “ The  Lay  of 
the  Last  Minstrel,” — his  first  great  original  work. 


PUBPOSE. 

It  is  not  eminent  talent  that  is  required  to  insure  success  in  any 
pursuit,  so  much  as  purpose.  There  is  nothing  like  a fixed,  steady 
aim,  with  an  honorable  purpose.  It  dignifies  your  nature,  and  insures 
your  success.  The  young  man  without  a mark  is  like  a ship  at  sea 
without  a compass  or  other  means  of  knowing  his  destination  and 
speed.  A man  who  has  a fixed  purpose  to  which  he  devotes  his  pow- 
ers, is  invulnerable.  Like  the  rock  in  the  sea,  it  splits  the  troubles 
of  life,  and  they  eddy  round  him  in  idle  foam.  Some  people  are  busy, 
and  yet  do  nothing;  they  fatigue  and  wear  themselves  out,  and  yet 
arrive  at  no  point,  nor  propose  any  general  end  of  action  or  design. 

Always  have  an  object  in  view;  and  let  your  aim  in  life  be  ele- 
vated. This  is  the  safeguard  of  character,  and  the  mainspring  of 
excellence.  Aim  at  virtue  and  moral  excellence.  This  is  the  first, 
the  indispensable  qualification  of  a good  citizen.  It  imparts  life  and 


PUKPOSE.  137 

strength  and  beauty,  not  only  to  individual  character,  but  to  all  the 
institutions  and  interests  of  society. 

When  a child  is  learning  to  walk,  if  you  can  induce  the  little  crea- 
ture to  keep  its  eyes  fixed  on  any  point  in  advance,  it  will  generally 
“navigate”  to  that  point  without  capsizing;  but  distract  its  attention 
by  word  or  act  from  the  object  before  it,  and  down  goes  the  baby. 
The  rule  applies  to  children  of  a larger  growth.  The  man  who  starts 
in  life  with  a determination  to  reach  a certain  position,  and  adheres 
unwaveringly  to  his  purpose,  rejecting  the  advice  of  the  over-cau- 
tious, and  defying  the  auguries  of  the  timid,  rarely  fails  if  he  live 
long  enough  to  reach  the  goal  for  which  he  set  out.  If  circumstances 
oppose  him,  he  bends  them  to  his  exigencies  by  the  force  of  energetic, 
indomitable  will.  On  the  other  hand,  he  who  vacillates  in  his  course, 
“yawning,”  as  the  sailors  say,  toward  all  points  of  the  compass,  is 
pretty  sure  to  become  a helpless  castaway,  before  his  voyage  of  life 
is  half  completed. 

There  can  be  no  question  among  philosophic  observers  of  men  and 
events,  that  fixedness  of  purpose  is  a grand  element  of  human  suc- 
cess. Weathercock  men  are  Nature’s  failures.  They  are  good  for 
nothing. 

The  men  of  action,  whose  names  are  written  imperishably  on  the 
page  of  history,  were  men  of  iron.  Silky  fellows  may  do  for  intrigue, 
but  the  founders,  and  conquerors,  and  liberators,  and  saviors  of  em- 
pires have  all  been  of  the  warrior  metal.  No  human  being  who  hab- 
itually halts  between  two  opinions,  who  can  not  decide  promptly,  and, 
having  decided,  act  as  if  there  were  no  such  word  as  fail,  can  ever  be 
great.  Caesar  would  never  have  crossed  the  Bubicon,  nor  Washing- 
ton the  Delaware,  had  they  not  fixed  their  stern  gaze  on  objects  far 
beyond  the  perils  at  their  feet. 

Henry  Ward  Beecher,  in  a recent  sermon,  remarked: 

We  see  supreme  purposes  which  men  have  formed  running  through 
their  whole  career  in  this  world.  A young  man  means  to  be  a civil 
engineer.  That  is  the  thing  to  which, his  mind  is  made  up;  not  his 
father’s  mind,  perhaps,  but  his.  He  feels  his  adaptation  to  that  call- 
ing, and  his  drawing  toward  it.  He  is  young,  inexperienced,  forget- 
ful, accessible  to  youthful  sympathies,  and  is  frequently  drawn  aside 
from  his  life  purpose.  To-day  he  attends  a picnic.  Next  week  he 
levotes  a day  to  some  other  excursion.  Occasionally  he  loses  a day 
in  consequence  of  fatigue  caused  by  over  action.  Thus  there  is  a link 
knocked  out  of  the  chain  of  this  week,  and  a link  out  of  the  chain  of 


138 


PKACTICAL  CYCLOPAEDIA. 


that  week.  ' And  in  the  course  of  the  summer  he  takes  a whole  week, 
or  a fortnight  out  of  that  purpose. 

Yet  there  is  the  thing  in  his  mind,  whether  he  sleeps  or  wakes.  If 
you  had  asked  him  a month  ago  what  he  meant  to  be  in  life,  he  would 
have  replied,  “I  mean  to  be  a civil  engineer.”  And  if  you  ask  him 
to-day  what  has  been  the  tendency  of  his  life,  he  will  say,  “ I have 
been  preparing  myself  to  be  a civil  engineer.”  If  he  waits  and  does 
nothing,  the  reason  is  that  he  wants  an  opportunity  to  carry  out  his 
purpose.  That  purpose  governs  his  course,  and  he  will  not  engage  in 
anything  that  would  conflict  with  it. 

These  generic  principles  in  the  soul  are  like  those  great  invisible 
laws  of  nature,  whose  effects  are  seen  in  the  falling  of  the  pebble- 
stone, in  all  the  various  changes  which  natural  objects  undergo. 
When  a man  has  formed  in  his  mind  a great  sovereign  purpose,  it 
governs  his  conduct,  as  the  law  of  nature  governs  the  operation  of 
physical  things. 

Every  man  should  have  a mark  in  view,  and  pursue  it  steadily. 
He  should  not  be  turned  from  his  course  by  other  objects  ever  so  at- 
tractive. Life  is  not  long  enough  for  any  one  man  to  accomplish 
everything.  Indeed  but  few  can  at  best  accomplish  more  than  one 
thing  well.  Many,  alas,  very  many!  accomplish  nothing  worthy. 
Yet  there  is  not  a man  endowed  with  fair  or  ordinary  intellect  or  ca- 
pacity but  can  accomplish  at  least  one  useful,  important,  worthy  pur- 
pose. 

But  few  men  could  ever  succeed  in  more  than  one  of  the  learned 
professions.  Perhaps  the  man  never  lived  who  could  master  and  be- 
come eminent  in  the  practice  of  all  of  them.  Certainly  not  in  them, 
and  also  in  agriculture  and  the  mechanic  arts.  Not  because  one  man 
was  never  endowed  with  capacity  for  any  of  those  pursuits  or  callings 
as  he  might  choose.  Our  country,  every  country  abounds  with  men 
possessing  sufficient  natural  capacity  for  almost  or  quite  any  pursuit 
they  might  select  and  pursue  exclusively.  But  the  reason  is  simply 
because  no  one  man  has  the  time  even  if  he  have  the  capacity  to  mas- 
ter and  pursue  with  eminent  success,  so  many  and  such  widely  dif- 
ferent avocations.  Indeed,  man’s  days,  at  most,  are  so  few,  and  his 
capacity,  at  the  highest,  so  small,  that  never  yet  has  he  even  by  con- 
fining the  united  efforts  and  energies  of  his  lifetime  at  the  most  triv- 
ial pursuit,  much  less  in  the  deep  and  intricate  learned  professions, 
attained  to  perfection ; and  he  never  will.  How  much  less  then  are 
the  probabilities  of  him  exhausting  several,  and  those  perhaps  the 
most  complicated  spheres  of  man’s  activity. 


PUEPOSE. 


139 


Let  man  have  one  mark  in  view,  and  let  him  not  under  any  con- 
sideration lose  sight  of  that.  Neither  let  him  loiter  by  the  way,  nor 
wander  from  the  direct  path.  What  would  you  think  of  the  man 
who  should  start  on  a journey,  and,  becoming  weary  on  the  way., 
should  lie  down  in  some  tempting  shade  and  abandon  his  project;  or 
should  be  lured  from  his  course  by  some  enticing  company  or  some 
idle  tale ; or  should  he  turn  back  when  nearly,  or  even  not  more  than 
half  way  there,  and  seek  another  object  in  an  opposite  direction? 
Suppose  I have  several  places  to  visit,  and  after  having  proceeded 
some  distance  on  my  way  towards  one,  conclude  to  turn  about  and 
seek  another  first,  and  before  reaching  that  turn  for  still  another,  and 
so  continue  to  vacillate  between  the  different  points,  so  constantly 
changing  my  mind  and  accordingly  ray  direction  as  to  never  arrive 
at  any  of  the  places.  Would  you  not  all  set  me  down  as  crazy  at 
once  ? 

Do  we  not  see  men  whom  we  have  never  suspected  of  unsoundness 
all  around  us,  even  in  our  own  town,  and  among  our  own  acquaint- 
ances, ever  shifting  their  purpose,  first  pursuing  this,  then  that,  af- 
terward something  else,  and  thus,  though  reckoned  smart,  able  men, 
yet  never  perfecting  or  succeeding  in  anything.  On  the  other  hand, 
do  we  not  see  hundreds  of  others,  of  far  less  natural  endowments, 
men  of  small  calibre,  selecting,  adopting,  pursuing  and  adhering  to 
one  business,  perhaps  what  we  are  pleased  to  denominate  a small  bu- 
siness at  that,  but  by  persistence  in  a straight-forward  course  toward 
his  mark,  he  has  acquired  proficiency  in  that  business  and  succeeds. 
He  is  “ making  money he  is  making  himself  useful  in  the  world 
while  our  friend  of  natural  talent,  too  bright  for  any  one  pursuit 
alone,  but  who  must  try  to  follow  half  a dozen,  fails  in  all,  accom- 
plishes nothing  praiseworthy,  but  spends  his  time  in  telling  what  his 
ancle  or  grandfather  has  done,  what  he  might  have  done,  or  intends 
to  do,  with  a slight  change  by  way  of  diversity,  in  fruitless  because 
not  thorough  experiments  in  this  that  and  the  other — 'twould  take  a 
phonographic  reporter  to  make  a note  of  them  all. 

Perhaps  some  may  here  interrupt  me  by  saying  that  the  latter  is 
the  better  man  of  the  two,  that  he  is  generous,  noble-hearted,  clever, 
a friend  to  everybody,  and  therefore  everybody  his  friend.  So  it 
may  be.  I will  not  impeach  his  character,  nor  question  his  motives. 
They  may  be,  nay,  I trust  they  are,  good.  I hope  he  is  in  principles, 
in  morals,  in  religion  a good  man.  And  if  so,  how  much  more  im- 
portant that  he  should  be  a practical,  a systematic,  a successful  busi- 
ness man.  His  goodness  now  amounts  to  but  little  more  than  words. 


140 


PRACTICAL  CYCLOPAEDIA. 


looks,  wishes — if  these  are  right,  they  are  much,  aye,  very  much.  A 
kind  word,  a look  of  love,  even  a benevolent  wish  are  much  to  he 
prized.  But  how  much  more  value  might  be  attached  to  them,  how 
much  more  serviceable  could  they  be  made,  were  they  accompanied 
by  the  means,  were  the  words,  looks,  wishes,  aided  by  acts  of  charity 
that  would  relieve  poverty,  comfort  the  widow,  and  care  for  the 
orphan. 

It  is  the  living,  acting,  moving  man  who  has  it  in  his  power  to  do 
good.  It  is  very  easy  to  feel  sorry,  but  let  us  ask  with  the  intelligent 
old  Quaker,  “ Friend,  how  much  does  thee  feel  sorry?  I feel  sorry 
half  a dollar ; does  thee  feel  sorry  half  a dollar  ? ” And  the  man 
who  not  merely  talks,  looks  and  wishes,  but  actually  lives,  acts, 
moves,  must,  in  order  to  gain  the  power  to  do  good,  have  a mark  in 
view,  and  direct  all  his  efforts,  or  his  principal  efforts  to  secure  that 
point.  Whatever  he  reads  should  be  in  view  of  that  object,  and 
whatever  he  does  should  be  regulated  by  that  aim  in  view.  He  may 
sometimes  be  compelled  to  step  aside  from  the  straight  path,  he  may 
have  outside  duties  to  perform,  but  let  them  be  subservient  to  that 
fixed  purpose,  let  his  purpose  still  be  onward,  let  that  onward  course 
be  prosecuted  as  soon  as  circumstances  will  admit.  If  forced  to  make 
a pause,  let  it  not  be  a period. 


WILL. 

The  indomitable  will,  the  inflexible  purpose,  looking  for  future 
good  through  present  evil,  have  always  begot  confidence  and  com- 
manded success,  while  the  opposite  qualities  have  as  truly  led  to  timid 
resolves,  uncertain  councils,  alternate  exaltation  and  depression,  and 
final  disappointment  and  disaster.  A vacillating  policy,  irresolute 
councils,  unstable  will,  subordination  of  the  future  to  the  present,  ef- 
forts to  relieve  ourselves  from  existing  trouble  without  providing 
against  its  recurrence,  may  bring  momentary  quiet,  but  expose  us  to 
greater  disquiet  than  ever  hereafter.  A double-minded  man  is  un- 
stable in  all  his  ways.  Unstable  as  water,  thou  shalt  not  excel. 

Will  is  the  monarch  of  the  mind,  ruling  with  despotic,  and  at  times 
with  tyrannical  powers.  It  is  the  rudder  of  the  mind,  giving  directions 
to.  its  movements.  It  is  the  engineer  giving  course  and  point,  speed 
and  force  to  the  mental  machinery.  It  acts  like  a tonic  among  the 
soul’s  languid  powers.  It  is  the  band  that  ties  into  a strong  bundle 


WILL. 


141 


the  separate  faculties  of  the  soul.  It  is  the  man’s  momentum ; in  a 
word,  it  is  that  power  by  which  the  energy  or  energies  of  the  soul 
are  concentrated  on  a given  point,  or  in  a particular  direction : it 
fuses  the  faculties  into  one  mass,  so  that  instead  of  scattering  all  over 
like  grape  * and  canister,  they  spend  their  united  force  on  one  point. 
The  intellect  is  the  legislative  department,  the  sensibilities  are  the 
judicial,  and  the  will  the  executive. 

Says  Shakespeare,  Our  bodies  are  our  gardens ; to  the  which,  our 
wills  are  gardeners  : so  that  if  we  will  plant  nettles,  or  sow  lettuce ; 
set  hyssop,  and  weed  up  thyme ; supply  it  with  one  gender  of  herbs, 
or  distract  it  with  many ; either  to  have  it  sterile  with  idleness,  or 
manured  with  industry ; why,  the  power  and  corrigible  authority  of 
this  lies  in  our  wills. 

Where  there  is  a will  there  is  a way.  Nothing  is  impossible  to 
him  who  wills.  Will  is  the  root;  knowledge  the  stem  and  leaves; 
feeling  the  flower. 

Mr.  Walker,  author  of  the  “ Original,”  had  so  great  a faith  in  the 
power  of  the  will,  that  he  says  on  one  occasion  he  determined  to  be 
well,  and  he  was  so.  This  may  answer  once ; but,  though  safer  to 
follow  than  prescriptions,  it  will  not  always  succeed.  The  power  of 
mind  over  body  is  no  doubt  great,  but  it  may  be  strained  until  the 
physical  power  breaks  down  altogether.  It  is  related  of  Muley  Mo- 
loc,  the  Moorish  leader,  that  when  lying  ill,  almost  worn  out  by  an 
incurable  disease,  a battle  took  place  between  his  troops  and  the  Por- 
tugese ; when,  starting  from  his  litter  at  the  great  crisis  of  the  fight, 
he  rallied  his  army,  led  them  to  victory,  and  instantly  afterwards 
sank  exhausted  and  expired. 

It  is  will, — force  of  purpose, — that  enables  a man  to  do  or  be  what- 
ever he  sets  his  mind  on  being  or  doing.  A holy  man  was  accustomed 
to  say,  “ Whatever  you  wish,  that  you  are ; for  such  is  the  force  of 
our  will,  joined  to  the  Divine,  that  whatever  we  wish  to  be,  seriously, 
and  with  a true  intention,  that  we  become.  No  one  ardently  wishes 
to  be  submissive,  patient,  modest,  or  liberal,  who  does  not  become 
what  he  wishes.” 

Each  individual  feels  and  knows  that  practically  he  is  free  to  choose 
between  good  and  evil.  It  would  paralyze  all  desire  of  excellence 
were  it  otherwise.  The  entire  business  and  conduct  of  life,  with  its 
domestic  rules,  its  social  arrangements,  and  its  public  institutions, 
proceed  upon  the  practical  conviction  that  the  will  is  free.  In  every 
movement  of  our  lives,  conscience  is  proclaiming  that  the  will  is  free. 
It  is  the  only  thing  that  is  wholly  ours,  and  it  rests  solely  with  our- 


142 


PRACTICAL  CYCLOPAEDIA. 


selves  individually,  whether  we  give  it  the  right  or  wrong  direction. 
Our  habits  or  our  temptations  are  not  our  masters,  be  we  of  them. 

Said  Lammenais  once,  “ That  which  the  easiest  becomes  a habit  in 
us  is  the  will.  Learn  then  to  will  strongly  and  decisively.”  Buxton 
held  the  conviction  that  a young  man  might  be  very  much  what  he 
pleased,  provided  he  formed  a strong  resolution  and  held  to  it.  He 
said,  “I  am  sure  he  may.  In  my  own  case  it  was  so.  Much  of  the 
happiness  and  all  of  my  prosperity  in  life  have  resulted  from  the  change 
that  I made  at  an  early  age.”  He  adds,  “ If  you  seriously  resolve 
to  be  energetic  and  industrious,  depend  upon  it  that  you  will  for  your 
whole  life  have  reason  to  rejoice  that  you  were  wise  enough  to  form 
and  act  upon  that  determination.”  As  will,  considered  without  re- 
gard to  direction,  is  simply  constancy,  firmness,  perseverance,  it  will 
be  obvious  that  everything  depends  upon  right  direction  and  motives. 
Directed  towards  the  enjoyment  of  the  senses,  the  strong  will  may 
be  a demon,  and  the  intellect  merely  its  debased  slave ; but  directed 
towards  good,  the  strong  will  is  a king,  and  the  intellect  is  then  the 
minister  of  man’s  highest  well-being. 

“ Where  there  is  a will  there  is  a way,”  is  an  old  and  true  saying. 
He  who  resolves  upon  doing  a thing,  by  that  very  resolution  often 
scales  the  barriers  to  it,  and  secures  its  achievement.  To  think  we 
are  able  is  almost  to  be  so, — to  determine  upon  attainment,  is  fre- 
quently attainment  itself.  Thus,  earnest  resolution  has  often  seemed 
to  have  about  it  almost  a savor  of  Omnipotence.  “ You  can  only  half 
will,”  Suwarrow  would  say  to  people  who  had  failed.  “ I don’t  know,” 
“I  can’t,”  and  “ impossible,”  were  words  which  he  detested  above  all 
others.  “Learn  ! do  ! try  ! ” he  would  exclaim. 

One  of  Napoleon’s  favorite  maxims  was,  “The  truest  wisdom  is  a 
resolute  determination.”  His  life,  beyond  most  others,  vividly 
showed  what  a powerful  and  unscrupulous  will  could  accomplish.  He 
threw  his  whole  force  of  body  and  mind  direct  upon  his  work.  Im- 
becile rulers  and  the  nations  they  governed  went  down  before  him  in 
succession.  He  was  told  that  the  Alps  stood  in  the  way  of  his  ar- 
mies. “ There  shall  be  no  Alps,”  he  said,  and  the  road  across  the 
Simplon  was  constructed,  through  a district  formerly  almost  inacces- 
sible. “ Impossible,”  said  he,  “ is  a word  only  to  be  found  in  the  dic- 
tionary of  fools.”  He  was  a man  who  toiled  terribly ; sometimes 
employing  and  exhausting  four  secretaries  at  a time.  He  spared  no 
one,  not  even  himself.  His  influence  inspired  other  men  and  put  a 
new  life  into  them.  “ I made  my  generals  out  of  mud,”  he  said. 
But  ail  was  of  no  avail  : for  Napoleon’s  intense  selfishness  was  his 


PATIENCE. 


143 


ruin,  and  the  ruin  of  France,  which  he  left  a prey  to  anarchy.  Hia 
life  taught  the  lesson  that  power,  however  energetically  wielded, 
without  beneficence,  is  fatal  to  its  possessor  and  its  subjects ; and 
that  knowledge,  or  knowingness;  without  goodness,  is  but  the  in- 
carnate principle  of  evil. 


PATIENCE. 

i SAW  the  proprietor  of  a large  garden  stand  at  his  fence,  and  call 
over  to  a poor  neighbor,  “ Would  you  like  some  grapes?”  “Yes, 
and  very  thankful  to  you,”  was  the  ready  answer.  “ Well,  then, 
bring  your  basket.”  The  basket  was  quickly  brought  and  handed 
over  the  fence.  The  owner  took  it  and  disappeared  among  the  vines ; 
but  I marked  that  he  was  depositing  in  it  all  the  while,  rich  and  va- 
rious clusters  from  the  fruitful  labyrinth  in  which  he  had  hid  him- 
self. The  woman  stood  at  the  fence,  the  meanwhile,  quiet  and  hope- 
ful. At  length  he  reappeared  with  a well-replenished  basket,  saying, 
“I  have  made  you  wait  a good  while,  but,  you  know,  the  longer  you 
have  to  wait,  the  more  grapes .”  So  it  is,  with  the  great  Giver  of  all 
gifts — the  longer  He  makes  me  wait,  the  more  He  gives. 

A lady  in  Switzerland,  addressing  a peasant  who  was  working  in  his 
garden  very  early  in  the  season,  said : “ I fear  the  plants  which  have 
come  forward  rapidly  will  yet  all  be  destroyed  by  frost.”  “God  has 
been  our  father  a great  while,”  was  the  reply. 

“ Patient  waiting  no  loss,”  has  been  made  the  maximal  title  of  an 
instructive  volume,  and  “ let  patience  have  her  perfect  work,”  was 
one  of  the  admirable  suggestions  of  ancient  wisdom.  The  history  of 
every  great  achievement,  and  the  realization  of  every  grand  idea,  is 
the  record  of  a corresponding  patience  on  the  part  of  the  hero  and  the 
thinker.  But  for  the  large  possession  of  this  sublime  quality,  human- 
ity must  have  succumbed  to  a thousand  obstacles  which  have  been 
gloriously  overcome.  The  discoverer,  the  reformer — the  benefactor 
of  whatever  class — has  each  in  turn,  since  the  world  began,  learned 
through  his  own  experience  the  truth  of  the  poet’s  line, 

11  They  nobly  win  who  watch  and  wait,” 

and  the  story  of  any  one  of  them  is  mainly  the  story  of  all.  Patience 
is  a lofty,  a divine  attribute. 

Every  man  that  has  cultivated  fruit,  knows  that  no  tree  can  bear 


144 


PEACTICAL  CYCLOPAEDIA. 


very  rich  the  first  year.  The  first  year  a tree  bears,  the  fruit  is  of 
the  lowest  quality ; the  second  year  it  is  a little  better ; the  fourth 
year  it  is  better  yet ; and  it  continues  to  improve  every  year  until 
the  tenth ; and  then  you  begin  to  know  what  is  the  best  thing  that 
the  tree  can  do.  Trees  have  to  go  through  a maturing  process  of  ten 
years  duration,  before  they  can  bear  fruits  of  the  highest  flavors.  So 
it  is  with  man  in  the  accomplishment  of  any  good  purpose.  It  is  not 
until  he  has  borne  the  fruits  of  industry,  economy  and  good  manage- 
ment in  his  profession  or  pursuit,  whatever  it  may  be,  year  after 
year,  that  he  can  bring  them  forth  in  their  highest  state  of  develop- 
ment. The  tree  must  be  planted  and  protected  for  a long  time  be- 
fore it  will  bear  any  fruit  at  all,  then  it  must  continue  to  grow  and  to 
mature  and  produce  year  after  year  before  it  will  yield  its  richest 
and  most  valuable  harvest.  And  the  wealth  of  its  productions  de- 
pend greatly  too  upon  nurture  and  care,  yet  time  can  not  be  dispensed 
with. 

One  of  the  requisites  for  the  successful  training  of  children  at  home, 
or  in  the  school-room,  is  patience.  Every  teacher  and  mother  will 
find  her  labors  made  easy  by  the  constant  exercise  of  this  cardinal 
virtue.  Children  are  won  by  kind  words  ; but  cross  looks  and  harsh 
tones  deter  them  from  seeking  our  sympathy  or  giving  us  their  con- 
fidence. The  mother  or  teacher  should  regard  the  sports  of  children 
as  a blessing,  join  in  their  innocent  amusements,  and  draw  from  them 
some  useful  lesson  for  their  future  consideration.  They  should  learn 
to  look  up  to  her  as  a friend  in  whom  they  could  confide,  who  will 
bear  patiently  with  their  childish  follies,  and  in  kindness  seek  to  im- 
prove whatever  may  be  amiss  in  their  manners  or  morals. 

Ye  have  need  of  patience,  that,  after  ye  have  done  the  will  of  God, 
ye  might  receive  the  promise.  God’s  will  is  manifested  in  the  way  a 
man  is  made  up.  Some  are  fitted  for  one  thing,  and  some  for  anoth- 
er : and  the  first  thing  for  a man  to  find  out  is  what  he  is  good  for, 
if  it  takes  him  half  his  life.  And  it  is  where,  when  a man  seeks  the 
things  that  are  within  the  sphere  of  his  faculties ; it  is  where  when 
a man  seeks  right  things  that  are  attainable  by  him ; it  is  where, 
when  a man  uses  proper  instrumentalities,  the  result  is  delayed — it  is 
there  that  patience  is  needed.  Under  such  circumstances  men  have 
a right  to  expect  results  in  proportion  to  their  exertions.  They  have 
a right  to  look  for  effects  from  the  causes  which  they  operate. 

There  will  however  be  cases  where  the  best  exertions  put  forth  in 
the  best  manner,  are  not  crowned  with  immediate  success.  But  this 
does  not  change  the  laws  of  success.  The  general  law  of  summer  is 


PATIENCE. 


145 


the  growth  and  ripening  of  fruits  and  grains ; and  yet  there  is  a law 
of  storms  and  cold  weather;  and  the  tumultuous  seasons  throughout 
the  summer  may  cut  short  the  harvest  and  prevent  the  ripening  of 
the  fruit  at  the  usual  time.  We  must  have  patience  and  perhaps 
correct  our  calculations  for  another  year.  If  you  take  the  voyages 
from  New  York  to  Liverpool,  you  may  say  that  the  average  time  of 
the  voyage  of  smart  sailing  vessels,  through  summer  and  winter  is 
twenty-one  days ; but  this  period  of  three  weeks  is  often  departed 
from,  and  the  time  required  for  a voyage  is  sometimes  four  weeks, 
sometimes  six  weeks,  and  sometimes  eight  weeks.  The  relation  be- 
tween means  and  ends  is  so  definite  and  so  constant  as  to  justify  la- 
bor, and  hope,  and  expectation;  but  in  particular  instances  there 
may  be  a great  disproportion  of  results.  A man  must  not  therefore 
be  discouraged,  if  he  does  not  get  at  a certain  time  the  things  which 
he  seeks.  He  must  make  allowance  for  a change  in  circumstances. 

Be  and  continue  poor,  young  man,  while  others  around  you  grow 
rich  by  fraud  and  dishonesty ; bear  the  pain  of  defeated  hopes,  while 
others  gain  the  accomplishment  of  theirs  by  flattery ; forego  the  gra- 
cious pressure  of  the  hand  for  which  others  cringe  and  crawl ; wrap 
yourself  in  your  own  virtue,  and  seek  a friend  and  your  daily  bread. 
If  you  have,  in  such  a course  grown  gray  with  unblemished  honor 
bless  God  and  die. 

There  is  an  old  Latin  proverb,  (Festina  lente)  which  says,  “ hasten 
slowly.”  It  is  rarely  that  we  find  two  words  which  express  so  much, 
or  contain  more  food  for  thought.  He  that  is  hasty  fishes  in  an  emp- 
ty pond. 

“Shun  all  rash  acts.  Let  moderation  mark 
Each  enterprise  in  which  you  may  embark; 

And  from  your  mind  ne’er  let  there  be  effaced 
The  old,  yet  startling  proverb,  ‘ haste  makes  waste.’  ” 

Do  not  be  in  a hurry  to  get  rich.  Gradual  gains  are  the  only  nat- 
ural gains ; and  they  who  are  in  haste  to  be  rich,  break  over  sound 
rules,  fall  into  temptations  and  distress  of  various  sorts,  and  generally 
fail  of  their  object.  There  is  no  use  of  getting  rich  suddenly.  The 
man  who  keeps  his  business  under  his  control,  and  saves  something 
from  year  to  year,  is  always  rich.  At  any  rate,  he  possesses  the 
highest  enjoyment  which  riches  are  able  to  afford. 

Progress  of  any  Jnnd  is  comparatively  slow.  Great  results  cannot 
be  achieved  at  once,  and  we  must  be  satisfied  to  advance  in  life  as  we 
walk,  step  by  step.  Christ  did  not  count  his  converts  by  thousands, 
nor  yet  by  tens,  but  he  counted  them  by  units,  saying,  “ There  is  joy 
10 


146 


PRACTICAL  CYCLOPEDIA. 


in  the  presence  of  the  angels  of  God  over  one  sinner  that  repenteth.” 
He  valued  individuals ; and  yet  at  last  shall  he  welcome  his  redeemed 
as  an  innumerable  multitude,  whom  no  man  can  number. 

There  are  men  who  grow  rapidly  rich  by  the  force  of  perspicacity, 
a singleness  of  purpose,  and  an  energy  of  will,  which  would  have  made 
them  distinguished  in  any  department  of  human  life,  in  any  pursuit 
to  which  they  may  have  been  directed;  upon  such  men  we  ought  not 
to  look  with  envy,  but  with  respect,  and,  while  we  should  admire 
them  the  more,  we  ought  not  to  think  of  ourselves  the  less,  for  all 
the  great  pecuniary  difference,  as  long  as  we  have  been  fast  in  our  in- 
tegrity in  every  strait,  and  in  every  temptation. 

But  suppose  we  have  failed  a dozen  times,  who  knows  but  that  H 
may  be  with  us  as  it  has  been  with  multitudes  before  us,  that  past 
adversities  are  the  foundations,  constitute  the  elements,  of  future  suc- 
cess, the  very  schoolings  to  great  accomplishments. 

Let  every  man,  then,  be  diligent,  and  abide  his  time  in  patience, 
remembering  that  the  race  is  not  commonly,  in  practical  life,  to  the 
swift,  nor  the  battle  to  the  strong ; and  that  ultimate  and  permanent 
success,  is  the  pretty  sure  reward  of  him,  who  has  patience,  diligence, 
and  a great  heart. 

Every  man  must  patiently  abide  his  time.  He  must  wait.  It  is 
not  in  listless  idleness  ; not  in  useless  pastime,  not  in  querulous  de- 
fection ; but  in  constant,  steady,  cheerful  endeavor,  always  willing, 
fulfilling  and  accomplishing  his  task,  that  when  the  occasion  comes  he 
may  be  equal  to  the  occasion.  The  talent  of  success  is  doing  noth- 
ing more  than  what  you  can  do  well,  without  a thought  of  fame.  If 
it  comes  at  all  it  will  come  because  it  is  deserved,  and  not  because  it 
is  sought  after. 

I am  surprised,  said  a certain  old  lady,  that  the  little  boys  will 
knock  the  apples  off  the  trees,  when  if  let  alone,  they  would  so  soon 
fall  of  themselves.  I am  surprised  that  men  should  kill  each  other 
so  much,  when  in  time  they  would  all  die  of  themselves.  I am  sur- 
prised that  the  girls  will  go  after  the  young  men  so  far,  when  other- 
wise they  would  much  quicker  come  for  them  of  their  own  accord. 

Hundreds  have  attempted  the  definition  of  genius.  When  Sir 
Isaac  Newton  was  asked  for  it,  he  replied,  “Patience  and  Work.” 
Sir  Isaac  would  spend  whole  months  in  the  examination  of  a single 
numerical  relation,  or  the  bearings  of  an  angle  of  incidence,  and  if  he 
was  not  then  perfectly  satisfied,  other  months  were  consumed  in  the 
same  studies.  Demosthenes,  when  wishing  to  make  a great  effort, 
would  retire  to  some  secret  place,  with  his  head  shaved,  so  that  de- 


PATIENCE. 


147 


cency,  if  his  love  of  glory  failed,  should  prevent  his  appearance  in 
public,  and  there,  in  bald-headed  solitude,  the  orator  forged  his  rhe- 
torical thunderbolts,  and  with  a new  growth  of  locks,  his  beloved 
Athens  received  a new  speech,  which,  to  this  day,  is  the  delight  of 
the  scholar  and  the  model  of  the  greatest  declaimers.  The  illustrious 
Fox  pored  over  the  mighty  Greek  for  years;  Brougham  even  yet 
makes  him  a close  study.  A celebrated  English  judge  copied  the 
text  books  of  his  profession  no  less  than  five  times.  Cuvier,  the 
Prince  of  Naturalists,  passed  weeks  in  the  examination  of  a single 
bone.  What  immense  labor  Agassiz  must  have  gone  through  ! What 
years  of  toil  were  those  of  Herschell ! 

The  most  beneficent  operations  of  nature  are  the  result  of  patience. 
The  waters  slowly  deposit  their  rich  alluvium ; the  fruits  are  months 
in  their  growth  and  perfecting. 

To  be  wise  we  must  diligently  apply  ourselves,  and  confront  the 
same  continuous  application  which  our  forefathers  did ; for  labor  is 
still,  and  ever  will  be,  the  inevitable  price  set  upon  everything  which 
is  valuable,  We  must  be  satisfied  to  work  energetically  with  a pur- 
pose, and  wait  the  results  with  patience.  Buffon  has  even  said  of 
patience,  that  it  is  genius, — the  power  of  great  men,  in  his  opinion, 
consisting  mainly  in  their  power  of  continuous  working  and  waiting. 
All  progress,  of  the  best  kind,  is  slow ; but  to  him  who  works  faith- 
fully and  in  a right  spirit,  be  sure  that  the  reward  will  be  vouchsafed 
in  its  own  good  time.  “Courage  and  industry,”  says  Granville 
Sharpe,  “ must  have  sunk  in  despair,  and  the  world  must  have  re- 
mained unimproved  and  unornamented,  if  men  had  merely  compared 
the  effect  of  a single  stroke  of  the  chisel  with  the  pyramid  to  be 
raised,  or  of  a single  impression  of  the  spade  with  the  mountains  to 
be  leveled.”  We  must  continuously  apply  ourselves  to  right  pur- 
suits, and  we  cannot  fail  to  advance  steadily,  though  it  may  be  un- 
consciously. 

Hugh  Miller  modestly  says,  in  his  autobiography,  ^ The  only  merit 
to  which  I lay  claim  is  that  of  patient  research, — a merit  in  which 
whoever  wills  may  rival  or  surpass  me;  and  this  humble  faculty  of 
patience,  when  rightly  developed*  may  lead  to  more  extraordinary 
developments  of  idea  than  even  genius  itself. 

Sir  Astley  Cooper,  one  of  the  most  skillful  and  deserving  in  the 
medical  ranks,  in  the  first  year  of  his  practice  netted  only  five  guin- 
eas ; in  the  second,  £26 ; in  the  third,  £64 ; in  the  fourth,  £96 ; in 
the  fifth,  £100 ; in  the  sixth,  £200 ; in  the  seventh,  £400 ; in  the 
eighth,  £600;  and  in  the  ninth,  £1,100.  The  highest  amount  he 


148 


PRACTICAL  CYCLOPAEDIA. 


ever  received  in  any  one  year  was  £21,000,  but  for  many  years  bis 
average  income  was  over  £15,000,  or  $75,000. 

Patience  is  a good  nag,  says  tbe  proverb.  Wisely  and  slow;  they 
stumble  that  run  fast.  Always  have  a good  stock  of  patience  laid 
by,  and  be  sure  you  put  it  where  you  can  easily  find  it.  Cherish  pa- 
tience as  your  favorite  virtue.  Always  keep  it  about  you.  You  will 
find  use  for  it  oftener  than  for  all  the  rest.  Moderation  is  the  silken 
string  running  through  the  pearl-chain  of  all  virtue.  He  who  is  im- 
patient to  become  his  own  master  is  most  likely  to  become  merely  his 
own  slave.  You  can  do  anything  if  you  will  only  have  patience;  wa- 
ter may  be  carried  in  a sieve,  if  you  can  only  wait  till  it  freezes. 
Those  who  at  the  commencement  of  their  career,  meet  with  less  ap- 
plause than  they  deserve,  not  unfrequently  gain  more  than  they  de- 
serve at  the  end  of  it ; though  having  grounds  at  first  to  fear  that 
they  were  born  to  be  starved,  they  often  live  long  enough  to  die  of  a 
surfeit. 

Patience  is  a most  necessary  qualification  for  business;  many  a 
man  would  rather  you  heard  his  story  than  granted  his  request. 
You  must  seem  to  hear  the  unreasonable  demands  of  the  petulant 
unmoved,  and  the  tedious  details  of  the  dull  untired.  That  is  the 
least  price  that  a man  must  pay  for  a high  station. 

He  hath  made  a good  progress  in  business  that  hath  thought  well 
of  it  beforehand.  Some  do  first,  and  think  afterwards.  Precipita- 
tion ruins  the  best  laid  designs ; whereas  patience  ripens  the  most 
difficult,  and  renders  the  execution  of  them  easy.  That  is  done  soon 
enough  which  is  done  well.  Soon  ripe,  soon  rotten.  He  that  would 
enjoy  the  fruit,  must  not  gather  the  flower.  He  calls  to  patience, 
who  is  patience  itself ; and  he  that  gives  the  precept  enforces  it  by 
his  own  example.  Patience  affords  us  a shield  to  defend  ourselves, 
and  innocence  denies  us  a sword  to  defend  others.  Knowledge  is 
power,  but  it  is  one  of  the  slowest  because  one  of  the  most  durable  of 
agencies.  Continued  exertion,  and  not  hasty  efforts,  that  lead  to 
success.  What  cannot  be  cured  must  be  endured.  How  poor  are 
they  that  have  not  patience ! 

For  violent  fires  soon  burn  out  themselves : 

Small  showers  last  long,  but  sudden  storms  are  short; 

He  tires  betimes  that  spurs  too  fast  betimes; 

With  eager  feeding,  food  doth  choke  the  feeder. 


MANNERS. 


149 


MANNERS. 

There  is  no  policy  like  politeness;  and  a good  manner  is  the  best 
thing  in  the  world  to  get  a good  name  or  to  supply  the  want  of  it. 

Good  manners  are  a part  of  good  morals,  and  it  is  as  much  our 
duty  as  our  interest  to  practice  in  both. 

Good  manners  is  the  art  of  making  those  around  us  easy.  Who- 
ever makes  the  fewest  persons  uneasy  is  the  best  bred  man  in  the 
company. 

Good  manners  should  begin  at  home.  Politeness  is  not  an  article 
to  be  worn  in  all  dress  only,  to  be  put  on  when  we  have  a compli- 
mentary visit. 

Nothing  prevents  a person  from  being  natural  and  easy,  so  much  as 
an  extreme  anxiety  to  appear  so. 

A man's  own  good  breeding  is  the  best  security  against  other  peo- 
ple's ill  manners. 

The  beauty  of  behavior  consists  in  the  manner,  not  the  matter,  of 
your  discourse. 

An  honest  heart  makes  a gentleman  ; but  honest  modesty  makes  a 
gentle  manner. 

“ Manners  make  the  man,”  says  the  proverb.  It  may  be  true  that 
some  men's  manners  have  been  the  making  of  them ; but  as  manners 
are  rather  the  expression  of  the  man,  it  would  be  more  proper  to  say 
— the  man  makes  the  manners. 

Social  courtesies  should  emanate  from  the  heart,  for  remember  al- 
ways that  the  worth  of  manners  consists  in  being  the  sincere  express- 
ions of  feelings.  Like  the  dial  of  the  watch  they  should  indicate  that 
the  work  within  is  good  and  true. 

The  young  should  be  mannerly,  but  they  feel  timid,  bashful  and 
self- distrustful  the  moment  they  are  addressed  by  a stranger  or  ap- 
pear in  company.  There  is  but  one  way  to  get  over  this  feeling,  and 
acquire  easy  and  graceful  manners,  and  that  is  to  do  the  best  they 
can  at  home  as  well  as  abroad.  Good  manners  are  not  learned  so 
much  as  acquired  by  habit.  They  grow  upon  us  by  use.  We  must 
be  courteous,  agreeable,  civil,  kind,  gentlemanly,  and  manly  at  home, 
and  then  it  will  become  a kind  of  second  nature  everywhere.  A 
coarse  rough  manner  at  home  begets  a habit  of  roughness,  which  we 
can  not  lay  off  if  we  try,  when  we  go  among  strangers.  The  most 
agreeable  persons  in  company  are  those  who  are  the  most  agreeable 
at  home.  Home  is  the  school  for  all  the  best  things. 


150 


PRACTICAL  CYCLOPEDIA. 


Levity  of  manners  is  prejudicial  to  every  virtue.  Avoid  all  sour- 
ness and  austerity  of  manners.  Virtue  is  a pleasant  and  agreeable 
quality,  and  gay  and  civil  wisdom  is  always  engaging. 

There  are  a thousand  pretty,  engaging  little  ways,  which  every 
person  may  put  on,  without  running  the  risk  of  being  deemed  either 
affected  or  foppish.  The  sweet  smile;  the  quiet,  cordial  bow;  the 
earnest  movement  in  addressing  a friend — more  especially  a stran- 
ger— whom  one  may  recommend  to  our  good  regards  ; the  inquiring 
glance ; the  graceful  attention,  which  is  so  captivating  when  united 
with  self-possession : these  will  secure  us  the  good  regards  of  even  a 
churl.  Above  all,  there  is  a certain  softness  of  manner  which  should 
be  cultivated,  and  which,  in  either  man  or  woman,  adds  a charm  that 
always  entirely  compensates  for  a lack  of  beauty. 

Lord  Chatham,  who  was  almost  as  remarkable  for  his  manners  as 
for  his  eloquence  and  public  spirit,  has  thus  defined  good  breeding : 
“ Benevolence  in  trifles,  or  a preference  of  others  to  ourselves  in  the 
little  daily  occurrences  of  life. 

Says  Emerson,  I wish  cities  would  teach  their  best  lesson — of  quiet 
manners.  It  is  the  foible  especially  of  American  youth — pretension. 
The  mark  of  the  man  of  the  world  is  absence  of  pretension.  He  does 
not  make  a speech;  he  takes  a low  business  tone,  avoids  all  brag,  is 
lobody,  dresses  plainly,  promises  not  at  all,  performs  much,  speaks  in 
monosyllables,  hugs  his  fact.  He  calls  his  employment  by  its  lowest 
name,  and  so  takes  from  evil  tongues  their  sharpest  weapon.  His 
conversation  clings  to  the  weather  and  the  news,  yet  he  allows  him- 
self to  be  surprised  into  thought,  and  the  unlocking  of  his  learning 
and  philosophy. 

One  of  the  most  marked  tests  of  character,  is  the  manner  in  which 
we  conduct  ourselves  toward  others.  A graceful  behavior  toward  su- 
periors, inferiors,  and  equals,  is  a constant  source  of  pleasure.  It 
pleases  others  because  it  indicates  respect  for  their  personality  ; but 
it  gives  tenfold  more  pleasure  to  ourselves.  Every  man  may  to  a 
large  extent  be  a self-educator  in  good  behavior,  as  in  everything 
else ; he  can  be  civil  and  kind,  if  he  will,  though  he  have  not  a penny 
in  his  purse. 

Good  manners,  as  we  call  them,  are  neither  more  nor  less  than  good 
behavior  ; consisting  of  courtesy  and  kindness ; for  benevolence  is  the 
preponderating  element  in  all  kinds  of  mutually  beneficial  and  plea- 
sant intercourse  amongst  human  beings.  “ Civility,"  said  lady  Mon- 
tague, “ costs  nothing  and  buys  everything.”  The  cheapest  of  all 
things  is  kindness,  its  exercise  requiring  the  least  possible  trouble 


MANNERS. 


151 


and  self-sacrifice.  Those  little  courtesies  which  form  the  small  change 
of  life,  may  separately  appear  of  little  intrinsic  value,  but  they  acquire 
their  importance  from  repetition  and  accumulation.  They  are  like 
the  spare  minutes,  or  the  groat  a day,  which  proverbially  produce 
such  momentous  results  in  the  course  of  a twelvemonth,  or  in  a life- 
time. 

Manners  are  the  ornament  of  action  ; and  there  is  a way  of  speak- 
ing a kind  word,  or  of  doing  a kind  thing,  which  greatly  enhances 
their  value.  What  seems  to  be  done  with  a grudge,  or  as  an  act  of 
condescension,  is  scarcely  accepted  as  a favor.  Yet  there  are  men 
who  pride  themselves  upon  their  gruffness ; and  though  they  may 
possess  virtue  and  capacity,  their  manner  is  often  formed  to  render 
them  almost  insupportable.  It  is  difficult  to  like  a man  who,  though 
he  may  not  pull  your  nose,  habitually  wounds  your  self-respect,  and 
takes  a pride  in  saying  disagreeable  things  to  you.  There  are  others 
who  are  dreadfully  condescending,  and  cannot  avoid  seizing  upon 
every  small  opportunity  of  making  their  greatness  felt. 

The  cultivation  of  manner, — though  in  excess  it  is  foppish  and  fool- 
ish,— is  highly  necessary  in  a person  who  has  occasion  to  negotiate 
with  others  in  matters  of  business.  Affability  and  good-breeding 
may  even  be  regarded  as  essential  to  the  success  of  a man  in  any  emi- 
nent station  and  enlarged  sphere  of  life ; for  the  want  of  it  has  not 
unfrequently  been  found  in  a great  measure  to  neutralize  the  results 
of  much  industry,  integrity,  and  honesty  of  character.  There  are,  no 
doubt,  a few  strong  tolerant  minds  which  can  bear  with  defects  and 
angularities  of  manner,  and  look  only  to  the  more  genuine  qualities ; 
but  the  world  at  large  is  not  so  forbearant,  and  cannot  help  forming 
its  judgments  and  likings  mainly  according  to  outward  conduct. 

Agreeable  manners  contribute  wonderfully  to  a man’s  success. 
Take  two  men,  possessing  equal  advantages  in  every  other  respect ; 
but  let  one  be  gentlemanly,  kind,  obliging  and  conciliating ; the  other 
disobliging,  rude,  harsh  and  insolent,  and  the  one  will  become  rich 
while  the  other  will  starve. 

If  Christianity  had  no  higher  recommendation  than  this,  that  it 
makes  a man  a gentleman,  it  would  still  be  an  invaluable  element. 
The  New  Testament  inculcates  good  manners.  Our  Savior  was  cour- 
teous even  to  his  persecutors.  Look  at  Paul  before  Agrippa ! His 
speech  is  a model  of  dignified  courtesy  as  well  as  of  persuasive  elo- 
quence. A spirit  of  kindly  consideration  for  all  men  characterized 
the  Twelve.  The  same  mild,  self-sacrificing  spirit  which  pervaded 
the  sayings  and  doings  of  the  early  disciples  is  exhibited  by  the  true 


152 


PRACTICAL  CYCLOPAEDIA. 


followers  of  the  cross  at  the  present  day.  A man,  it  is  true,  may  be 
superficially  polite  without  being  a Christian ; but  a Christian,  by  the 
very  conditions  of  his  creed  and  the  obligations  of  his  faith,  is  neces- 
sarily in  mind  and  soul — and  therefore  in  word  and  act — a gentleman. 


PRINCIPLE  AND  RIGHT. 

One  man  of  unbending  moral  principle  is  mightier  than  a host  of 
dishonest  knaves;  in  his  majestic  presence  they  feel  their  own  little- 
ness and  weakness  and  shame,  and  are  ready  to  slink  away  lest  they 
blush  beneath  the  gaze  of  his  calm,  clear  eye.  It  is  a noble  sight, 
worth  going  far  to  look  at,  the  man  who  stands  erect  and  serene,  with 
his  foot  on  the  red  dragon  of  temptation,  its  seven  heads  and  ten 
horns  crushed  and  trodden  to  dust ! In  all  the  world,  there  is  no 
sight  so  grand  and  lovely  as  this.  He  is  nobler  than  any  coronet  can 
make  him.  He  is  richer  than  gold  or  precious  stones  can  make  him. 
He  is  mightier  than  kings  and  one  of  the  greatest  conquer ers, 
for  all  men  rejoice  in  his  victory.  Even  those  who  have  not  the 
courage  to  follow  him  in  his  conflicts,  are  glad  to  see  him  come 
forth  from  the  life  battle-field  unscarred,  and  silently  in  their  hearts 
they  bless  him. 

Diminish  principle,  and  you  increase  the  need  of  force.  A man 
had  better  be  poisoned  in  his  blood  than  in  his  principles.  Men  of 
principle  are  always  the  principal  men.  He  that  will  win  the  game, 
must  look  more  upon  the  mark,  than  the  money ; if  he  hits  the  one 
he  takes  the  other.  If  a thing  be  not  proper,  do  it  not ; if  it  be  not 
true,  speak  it  not.  Prefer  loss  to  unjust  gain.  Upright  walking  is 
sure  walking.  In  all  the  affairs  of  life,  let  it  be  your  care  not  to  hurt 
your  mind,  nor  offend  your  judgment.  When  doing  what  is  right, 
the  heart  is  easy,  and  becomes  better  every  day ; but  when  practicing 
deceit,  the  mind  labors,  and  every  day  becomes  worse. 

Without  established  principles,  our  feelings  contend  against  evil 
as  an  army  without  a leader,  and  are  far  oftener  vanquished  than 
victorious.  Practice  flows  from  principle ; for  as  a man  thinks  so 
will  he  act. 

No  man  has  a right  to  do  as  he  pleases,  except  when  he  pleases  to 
do  right.  Never  be  afraid  to  do  right ; he  that  strives  to  please  ev- 
erybody pleases  nobody.  Men  gravitate  towards  right,  but  are  con- 
tinually drawn  aside  by  disturbing  causes.  Walk  fast  untill  you  get 


PROMPTITUDE. 


153 


upon  the  right  ground,  and  then  stand  fast.  When,  in  a case  of 
doubtful  morality,  you  feel  disposed  to  ask,  “ Is  there  any  harm  in 
doing  this  ? ” answer  it  by  asking  yourself  another,  “ Is  there  any 
harm  in  letting  it  alone  ? ” None  are  so  often  in  the  wrong,  as  those 
who  pretend  to  be  always  in  the  right.  A man  that  does  the  best  he 
can  does  all  he  should.  Let  a man  do  his'  best,  and  the  world  may 
do  its  worst.  One,  with  God  on  his  side,  is  a majority.  Whatever 
the  world  may  say,  adhere  to  the  right.  Said  Henry  Clay,  ‘‘I  would 
rather  be  right  than  President."  Do  not  a wrong  action  if  you  are 
satisfied  that  neither  God  nor  man  can  know  it. 


PEOMPTITUDE. 

Sir  Walter  Scott,  writing  to  a youth  who  had  obtained  a situation 
and  asked  him  for  his  advice,  gave  him  in  reply  this  sound  counsel : 
“ Beware  of  stumbling  over  a propensity  which  easily  besets  you  from 
not  having  your  time  fully  employed, — I mean  what  the  women  call 
dawdling.  Your  motto  must  be,  Hoc  age.  Do  instantly  whatever  is 
to  be  done,  and  take  the  hours  of  recreation  after  business,  never  be- 
fore it.  When  a regiment  is  under  march,  the  rear  is  often  thrown 
into  confusion  because  the  front  do  not  move  steadily,  and  without 
interruption.  It  is  the  same  with  business.  If  that  which  is  first 
in  hand  is  not  instantly,  steadily,  and  regularly  dispatched,  other 
things  accumulate  behind,  till  affairs  begin  to  press  all  at  once,  and 
no  human  brain  can  stand  the  confusion.” 

Promptitude  in  action  may  be  stimulated  by  a due  consideration  of 
the  value  of  time.  An  Italian  philosopher  was  accustomed  to  call 
time  his  estate;  an  estate  which  produces  nothing  of  value  without 
cultivation,  but,  duly  improved,  never  fails  to  recompense  the  labors 
of  the  diligent  worker.  Allowed  to  lie  waste,  the  products  will  be 
only  noxious  weeds  and  vicious  growths  of  all  kinds. 

Men  of  business  are  accustomed  to  quote  the  maxim  that  Time  is 
Money,  but  it  is  much  more ; the  proper  improvement  of  it  is  self-cul- 
ture, self-improvement,  and  growth  of  character.  An  hour  wasted 
daily  on  trifles  or  in  indolence,  would,  if  devoted  to  self-improvement, 
make  an  ignorant  man  wise  in  a few  years,  and,  employed  in  good 
works,  would  make  his  life  fruitful,  and  death  a harvest  of  worthy 
deeds.  Fifteen  minutes  a day  devoted  to  self-improvement,  will  be 
felt  at  the  end  of  the  year.  Good  thoughts  and  carefully  gathered 


154 


PRACTICAL  CYCLOPAEDIA. 


experience  take  up  no  room,  and  are  carried  about  with  us  as  com- 
panions everywhere,  without  cost  or  incumbrance.  An  economical 
use  of  time  is  the  true  mode  of  securing  leisure  ; it  enables  us  to  get 
through  business  and  carry  it  forward,  instead  of  being  driven  by  it. 
On  the  other  hand,  the  miscalculation  of  time  involves  us  in  a perpet- 
ual hurry,  confusion,  and  difficulties ; and  life  becomes  a mere  shuffle 
of  expedients,  usually  followed  by  disaster.  Nelson  once  said,  “ I owe 
all  my  success  in  life  to  having  been  always  a quarter  of  an  hour  be- 
fore my  time.” 

Some  take  no  thought  of  the  value  of  money  until  they  have  come 
to  an  end  of  it,  and  many  do  the  same  with  their  time.  The  hours 
are  allowed  to  flow  by  unemployed,  and  then,  when  life  is  fast  wan- 
ing, they  bethink  themselves  of  the  duty  of  making  a wiser  use  of  it. 
But  the  habit  of  listlessness  and  idleness  may  already  have  become 
. confirmed,  and  they  are  unable  to  break  the  bonds  with  which  they 
have  permitted  themselves  to  become  bound.  Lost  wealth  may  be 
replaced  by  industry,  lost  knowledge  by  study,  lost  health  by  tem- 
perance or  medicine,  but  lost  time  is  gone  forever. 

The  prudent  use  of  time,  rather  than  extraordinary  natural  power, 
has  been  the  secret  of  success,  in  a vast  majority  of  instances  among 
those  who  have  been  distinguished  for  extraordinary  results. 

Any  business  you  may  have  to  transact  should  be  done  the  first 
opportunity,  and  finished,  if  possible,  without  interruption.  Business 
must  not  be  sauntered  and  trifled  with,  and  you  must  not  say  to  it 
as  Felix  did  to  Paul,  “At  a more  convenient  season  I will  speak  to 
thee.”  The  most  convenient  season  for  business  is  the  first ; but 
study  and  business,  in  some  measure,  point  out  their  own  times,  to  a 
man  of  sense.  Business,  of  any  kind,  should  never  be  done  by 
halves,  but  every  part  of  it  should  be  well  attended  to,  for  he  that 
does  business  ill  had  better  not  do  it  at  all. 

It  is  astonishing  how  much  an  energetic  man  of  business  can  ac- 
complish by  methodical  working,  and  by  the  careful  economy  of  his 
time.  It  would  even  appear  as  if  the  more  business  he  had  the  more 
leisure  he  had  for  other  affairs. 


COUBAGE. 


All  men  begin  life  with  fear.  The  child  is  full  of  fears,  because  of 
weakness  and  ignorance.  Water,  fire,  the  cat,  the  dog,  the  wall  he 


COURAGE. 


155 


bumps  bis  bead  against,  tbe  cbair  or  table  be  pulls  down  upon  bim, 
are  tbe  enemies  of  tbe  child,  wbicb  be  only  masters  by  knowledge. 
All  men  begin  life  with  fear ; and  when  one  person  in  a company 
spoke  of  one  wbo  “ never  knew  wbat  fear  was,”  Dr.  Johnson  replied, 
u Then  be  never  snuffed  a candle  with  bis  fingers.”  Courage  is  pres- 
ence of  mind ; self-possession.  Knowledge  aids  it.  Cowardice,  fear, 
shuts  tbe  eyes,  freezes  tbe  juices.  It  was  said  very  well  by  Mon- 
taigne, that  tbe  only  thing  be  was  afraid  of  was  of  being  frightened. 
Cowardice  “ shuts  tbe  eyes  until  tbe  sky  is  no  bigger  than  a calf- 
skin.” Fear  is  cowardly  and  mean,  until  at  last,  we  do  not  know 
virtue  when  we  see  it.  There  is  a total  perversion  of  things  ; society 
is  upside  down,  and  its  best  men  are  thought  too  bad  to  live.  It  has 
been  said  that  courage  is  tbe  greatest  of  all  virtues,  because  unless  a 
man  has  that  virtue,  be  has  no  security  for  any  other.  Each  has  bis 
own  courage,  as  bis  own  talent.  Bonaparte  said,  “ My  band  is  in- 
stantly connected  with  my  bead,  and  wbat  I say,  that  I do,  or  die.” 
So  it  is  with  tbe  hero.  Tbe  brave  man  believes  in  bis  thought,  and 
obeys  it,  nothing  doubting  that  it  will  bring  bim  out  well. 

But  far  above  tbe  courage  of  blood  is  tbe  courage  of  character — 
tbe  will.  There  are  many  books  on  tbe  will.  There  is  Edwards,  and 
Hopkins,  and  Kant,  and  Hegel,  but  it  remains  a mystery  and  a mir- 
acle, and  when  it  appears  in  a man  be  is  a hero,  and  all  tbe  meta- 
physics in  tbe  world  is  dumb  before  bim,  and  shares  tbe  astonish- 
ment. As  soon  as  we  rise  to  tbe  bights  of  courage,  we  come  to  tbe 
grand  models  of  mankind.  We  have  come  to  tbe  secret  of  tbe  will, 
wbicb  is  tbe  antagonist  of  fate,  which  is  tbe  presence  always  of  spir- 
itual power,  tbe  presence  of  Cod  in  man — always  miraculous,  and 
“past  finding  out.” 

If  there  is  any  man  wbo  has  no  faith  in  a Beneficent  Power  above 
us,  but  sees  only  an  adamantine  fate  coiling  its  inevitable  folds  about 
men,  to  bim  I say,  tbe  best  use  of  fate  is  to  teach  us  courage,  like  tbe 
Turk.  Co  face  tbe  fire  at  sea,  or  tbe  cholera  in  a friend’s  bouse,  or 
tbe  burglar  in  your  own,  or  whatever  danger  lies  in  tbe  way  of  duty, 
knowing  that  you  are  guarded  by  destiny. 

Nothing  that  is  of  real  worth  can  be  achieved  without  courageous 
working.  Man  owes  bis  growth  chiefly  to  that  active  striving  of  tbe 
will,  that  encounter  with  difficulty,  wbicb  we  call  effort ; and  it  is  as- 
tonishing to  find  bow  often  results  apparently  impracticable  are  thus 
made  possible.  An  intense  anticipation  itself  transforms  possibility 
into  reality ; our  desires  being  often  but  tbe  precursers  of  the  things 
wbicb  we  are  capable  of  performing.  On  tbe  contrary,  tbe  timid  and 


156 


PRACTICAL  CYCLOPAEDIA. 


hesitating  find  everything  impossible,  chiefly  because  it  seems  so.  It 
is  related  of  a young  French  officer,  that  he  used  to  walk  about  his 
apartment  exclaiming,  “I  will  be  Marshall  of  France  and  a great 
general.”  This  ardent  desire  was  the  presentiment  of  his  success; 
for  he  did  become  a distinguished  commander,  and  he  died  a marshall 
of  France. 

Some  years  ago,  a naval  officer  wishing  to  cross  from  Staten  Island 
to  Bergen,  could  find  no  person  willing  to  undertake  the  job  save  a 
bare-footed  boy,  who,  despite  the  roughness  of  the  sea,  bravely  rowed 
him  to  the  place  of  destination.  The  officer  was  so  pleased  with  his 
pluck  that  he  got  him  a situation  on  a steamer,  and  that  boy  was 
Cornelius  Vanderbilt,  who  is  now  worth*  over  $13,000,000. 

To  believe  a business  impossible,  is  the  way  to  make  it  so.  How 
many  feasible  projects  have  miscarried  through  despondency,  and 
been  strangled  in  the  birth  by  a cowardly  imagination.  It  is  better 
to  meet  danger  than  to  wait  for  it.  A ship  on  a lee  shore  stands  out 
to  sea  in  a storm  to  escape  shipwreck.  Impossibilities,  like  vicious 
dogs,  fly  before  him  who  is  not  afraid  of  them.  * Should  misfortune 
overtake,  retrench — work  harder — but  never  fly  the  track — confront 
difficulties  with  unflinching  perseverance.  Should  you  then  fail,  you 
will  be  honored ; but  shrink,  and  you  will  be  despised.  When  you 
put  your  hands  to  a work,  let  the  fact  of  your  doing  so  constitute  the 
evidence  that  you  mean  to  prosecute  it  to  the  end.  Stand  like  a 
beaten  anvil.  It  is  the  part  of  a great  champion  to  be  stricken  and 
conquer. 

Courage,  like  cowardice,  is  undoubtedly  contagious,  but  some  per- 
sons are  not  at  all  liable  to  catch  it.  . The  attention  of  restless  and 
fickle  men  turns  to  no  account ; poverty  overtakes  them  whilst  they 
are  flying  so  many  different  ways  to  escape  it.  What  is  called  cour- 
age is  oftentimes  nothing  more  than  the  fear  of  being  thought  a cow- 
ard. The  reverence  that  restrains  us  from  violating  the  laws  of  God 
or  man  is  not  unfrequently  branded  with  the  name  of  cowardice. 
The  Spartans  had  a saying,  that  he  who  stood  most  in  fear  of  the 
law  generally  showed  the  least  fear  of  an  enemy.  And  we  may  infer 
the  truth  of  this  from  the  reverse  of  the  proposition,  for  daily  expe- 
rience shows  us  that  they  who  are  the  most  daring  in  a bad  cause  are 
often  the  most  pusillanimous  in  a good  one. 

Plutarch  says  courage  consists  not  in  hazarding  without  fear,  but 
by  being  resolute  in  a just  cause.  An  officer,  after  a very  severe  bat- 
tle, on  being  complimented  on  standing  his  ground  firmly,  under  a 
terrible  fire,  replied,  “ Ah,  if  you  knew  how  I was  frightened,  you 


COURAGE. 


167 


would  compliment  me  more  still.”  It  is  not  the  stolid  man,  or  the 
reckless  man;  who  exhibits  the  noblest  bravery  in  the  great  battle  cf 
life.  It  is  the  man  whose  nerves  and  conscience  are  all  alive;  who 
looks  before  and  behind ; who  weighs  well  all  the  probabilities  of  suc- 
cess or  defeat,  and  is  determined  to  stand  his  ground.  There  is  an- 
other fine  anecdote  apropos  to  this  subject:  A phrenologist  exam- 
ining the  head  of  the  Duke  of  Wellington,  said,  “ Your  Grace  has  not 
the  organ  of  animal  courage  largely  developed.”  “ You  are  right,” 
replied  the  great  man,  “and  but  for  my  sense  of  duty  I should  have 
retreated  in  my  first  fight.”  This  first  fight,  in  India,  was  one  of  the 
most  terrible  on  record.  0,  that  word  “duty!”  What  is  animal 
courage  compared  with  it?  Duty  can  create  that  courage,  or  its 
equivalent,  but  that  courage  never  can  create  duty . The  Duke  of 
Wellington  saw  a'  man  turn  pale  as  he  marched  up  to  a battery. 
“That  is  a brave  man,”  said  he,  “ he  knows  his  danger  and  faces  it.” 

To  lead  the  forlorn  hope  in  the  field  of  carnage  requires  less  nerve 
than  to  fight  nobly  and  unshrinkingly  the  bloodless  battle  of  life.  To 
bear  evil  speaking  and  illiterate  judgment  with  equanimity,  is  the 
highest  bravery.  It  is,  in  fact,  the  repose  of  mental  courage. 

Ho  one  can  tell  who  the  heroes  are,  and  who  the  cowards,  until 
some  crisis  comes  to  put  us  to  the  test.  And  no  crisis  puts  us  to  the 
test  that  does  not  bring  us  up  alone  and  single-handed  to  face  danger. 
It  is  nothing  to  make  a rush  with  the  multitude  even  into  the  jaws 
of  destruction.  Sheep  will  do  that.  Armies  might  be  picked  from 
the  gutter,  and  marched  up  to  make  food  for  powder.  But  when 
some  crisis  singles  one  out  from  the  multitude,  pointing  at  him  the 
particular  finger  of  fate,  and  telling  him,  “Stand  or  run,”  and  he 
faces  about  with  steady  nerve,  with  nobody  else  to  stand  behind,  we 
may  be  sure  the  hero  stuff  is  in  him.  When  such  a crisis  comes,  the 
true  courage  is  just  as  likely  to  be  found  in  people  of  shrinking  nerves, 
or  in  weak  and  timid  women,  as  in  great  burly  people.  It  is  a moral, 
not  a physical  trait.  Its  seat  is  not  in  the  temperament,  but  the 
will.  How  courageous  Peter  was,  and  all  those  square-built  fisher- 
men of  the  sea  of  Galilee,  at  the  Last  Supper,  and  in  the  garden  of 
Gethsemane,  where  Peter  drew  his  sword  and  smote  the  officer ! But 
when  Christ  looked  down  from  his  cross,  whom  did  he  see  standing 
in  that  focus  of  Jewish  rage?  Hone  of  those  stout  fishermen,  but  a 
young  man  and  a tender-hearted  woman — John  and  Mary. 

A good  cause  makes  a courageous  heart.  They  that  fear  an  over- 
throw, are  half  conquered.  To  be  valorous  is  not  always  to  be  ven- 
turous. A warm  heart  requires  a cool  head ; courage  without  con- 


158 


PRACTICAL  CYCLOPAEDIA. 


duct  is  like  fancy  without  judgment,  all  sail  and  no  ballast.  True 
valor  protects  the  feeble,  and  humbles  the  oppressor.  Have  the 
courage  to  show  your  respect  for  honesty  in  whatever  guise  it  appears ; 
and  your  contempt  for  dishonesty  and  duplicity,  by  whomsoever  ex- 
hibited. The  moral  courage  which  will  face  obloquy  in  a good  cause, 
is  a much  rarer  virtue  than  the  physical  valor,  which  will  confront 
death  in  a bad  one.  The  moral  hero  is  one  whose  voice  is  often  at 
first  alone,  a still  small  voice  in  the  moral  desert  against  the  wind 
and  the  earthquake  and  the  fire  of  strong  and  evil  passion. 

Do  not  be  discouraged  by  obstacles.  Despair  is  the  result  of  doubt. 
Doubt  God’s  fatherliness,  man’s  brotherliness,  and  the  need  of  you: 
own  soul,  and  you  have  begun,  unconsciously,  to  twist  the  three  cords 
in  the  cable  of  despair,  which  the  Devil  waits  to  coil  round  you  and 
tie  in  a Gordian  knot — defying  every  hand  save  His  beneath  whose 
lightest  finger-touch  the  most  perplexing  tangle  of  mystery  is  swept 
away,  as  easily  as  the  gossamer  web  that  glimmers  on  the  grass. 
Doubt  is  the  beginning  of  error. 


u Our  doubts  are  traitors, 

And  make  us  lose  the  good  we  might  win 
By  fearing  to  attempt. 

Two  instances  occurred  in  the  recent  riot  in  New  York,  which 
show  what  the  courage  of  a single  man  may  do.  The  mob  threat- 
ened and  approached  a house.  One  man,  not  its  owner,  nor  his  friend, 
stood  on  the  steps  as  the  crowd  came  on.  The  leader  rushed  forward. 
Said  this  hero:  “You  shall  enter  this  house  only  over  my  dead 
body.”  They  stopped,  hesitated,  swore,  and  retreated,  leaving  the 
house  unharmed.  One  brave  heart  protected  it.  A negro  was  pur- 
sued by  a howling  mob  of  thirty  or  forty,  bent  on  killing  him.  Hun- 
dreds saw  it,  and  stirred  not ; lifted  not  voice  or  hand  to  defend  him. 
But  there  was  one  man  not  a coward.  He  ran  forward,  threw  his 
arm  about  the  negro,  faced  the  mob,  drew  his  revolver,  and  an- 
nounced, “The  first  man  who  approaches,  dies.”  And  he  saved  him. 

A robber  recently  broke  into  a house  at  Debreezin,  Hungary,  there 
being  only  the  daughter,  aged  seventeen,  of  the  occupants  at  home, 
except  an  old  man,  whom  he  killed  on  entering.  He  demanded  her 
father's  property,  and  told  her  she  must  die,  lest  she  should  cause  his 
arrest.  Seeing  he  was  in  earnest,  she  begged  to  be  allowed  to 
die  by  a swift  poison,  to  which  h^  consented.  She  took  a bottle  from 
a shelf,  raised  it  to  her  lips,  and  then  suddenly  dashed  the  contents 


CONTENTMENT.  159 

into  his  face  and  eyes.  He  fell  howling  to  the  floor,  and  next  day 
died.  The  bottle  contained  oil  of  vitriol ! 

An  instance  of  the  truest  kind  of  courage  is  related  of  a little  drum- 
mer boy  in  one  of  our  regiments,  who  had  become  a great  favorite 
with  many  of  the  officers,  by  his  unremitting  good  nature.  He  hap- 
pened on  one  occasion  to  be  in  the  officers’  tent  when  the  bane  of  the 
soldier’s  life  passed  round.  A captain  handed  a glass  to  the  little  fel- 
low, but  he  refused  it,  saying,  “ I am  a cadet  of  temperance,  and  do 
not  taste  strong  drink.” 

“ But  you  must  take  some  now.  I insist  on  it.  You  belong  to  our 
mess  to-day,  and  cannot  refuse.”  Still  the  boy  stood  firm  on  the 
rock  of  total  abstinence,  and  held  fast  to  his  integrity. 

The  captain,  turning  to  the  major,  said : “ H is  afraid  to 

drink ; he  will  never  make  a soldier.” 

“ How  is  this?  ” said  the  major,  playfully;  and  then  assuming  an- 
other tone,  added,  “ I command  you  take  a drink,  and  you  know  it  is 
death  to  disobey  orders.” 

The  little  hero,  raising  his  young  form  to  its  full  hight,  and  fixing 
his  clear  blue  eyes,  lit  up  with  unusual  brilliancy,  on  the  face  of  the 
officer,  said,  “Sir,  my  father  died  a drunkard;  and  when  I entered 
the  army  I promised  my  dear  mother,  on  my  bended  knees,  that  by 
the  help  of  God  I would  not  taste  a drop  of  rum,  and  I mean  to  keep 
my  promise.  I am  sorry  to  disobey  your  orders,  sir ; but  I would 
rather  suffer  than  disgrace  my  mother,  and  break  my  temperance 
pledge.” 


CONTENTMENT. 

Contentment  excludes  all  murmuring  and  repining  at  the  allot- 
ments of  providence,  all  solicitude  and  anxious  thoughts  about  future 
events,  further  than  such  precautions  as  are  within  the  sphere  of  hu- 
man prudence.  Contentment  is  to  be  found  only  within  ourselves. 
A man  that  is  content  with  a little,  has  enough ; he  that  complains 
has  too  much.  To  prize  everything  according  to  its  real  use  ought  to 
be  the  aim  of  a rational  being.  There  are  few  things  which  can  much 
conduce  to  happiness,  and,  therefore,  few  things  to  be  ardently  desired. 
He  that  looks  upon  the  business  and  bustle  of  the  world  with  the  phi- 
losophy with  which  Socrates  surveyed  the  fair  at  Athens,  will  turn 
away  at  last  with  his  exclamation — “ How  many  things  are  here  which 
I do  not  want.” 


160 


PRACTICAL  CYCLOPAEDIA. 


Those  who  are  contented  with  a little  deserve  much ; and  those  who 
deserve  much  are  far  the  most  likely  persons  to  be  contented  with  a 
little.  Contentment  is  oftener  made  of  cheap  materials  than  of  dear 
ones.  What  a glorious  world  this  would  be,  if  all  its  inhabitants 
could  say  with  Shakespeare’s  shepherd : “ Sir,  I am  a true  laborer,  I 
earn  that  I wear ; owe  no  man  hate  ; envy  no  man’s  happiness  ; glad 
of  other  men’s  good  ; contented  with  my  farm.”  Half  the  discontent 
in  the  world  arises  from  men  regarding  themselves  as  centers  instead 
of  the  infinitesimal  segments  of  circles.  Be  contented  with  enough ; 
you  may  butter  your  bread  until  you  are  unable  to  eat  it.  Enough 
is  as  good  as  a feast.  When  you  feel  dissatisfied  with  your  circum- 
stances, look  at  those  beneath  you.  There  are  minds,  said  John  Quincy 
Adams,  which  can  be  pleased  by  honors  and  preferments,  and  I can 
see  nothing  in  them  save  envy  and  enmity.  It  is  only  necessary  to 
possess  them  to  know  how  little  they  contribute  to  happiness.  I had 
rather  be  shut  up  in  a very  modest  cottage,  with  my  books,  my  fami- 
ly, and  a few  old  friends,  dining  upon  simple  bacon  and  hominy  and 
letting  the  world  roll  on  as  it  likes,  than  to  occupy  the  most  high 
places  which  human  power  can  give. 

The  truest  content  is  that  which  no  man  can  deprive  you  of.  Quaint 
old  Andrew  Fuller  writes  truly  that  contentment  consisteth  not  in 
adding  more  fuel,  but  in  taking  away  some  fire ; not  in  multiplying 
wealth,  but  in  subtracting  men’s  desires.  Worldly  riches,  like  nuts, 
tear  men’s  clothing  in  getting  them,  spoil  men’s  teeth  in  cracking 
them,  but  fill  no  belly  in  eating  them.  When  Alexander  saw  Dioge- 
nes sitting  in  the  warm  sun,  and  asked  what  he  should  do  for  him  ? 
he  desired  no  more  than  that  Alexander  would  stand  out  of  his  sun- 
shine, and  not  take  from  him  what  he  could  not  give.  A quiet  and 
contented  mind  is  the  supreme  good  ; it  is  the  utmost  felicity  a man 
is  capable  of  in  this  world  : and  the  maintaining  of  such  an  uninter- 
rupted tranquility  of  spirit  is  the  very  crown  and  glory  of  wisdom. 

Nature  teaches  us  to  live,  but  wisdom  teaches  us  to  live  contented. 
Contentment  is  opposed  to  fortune  and  opinion,  it  is  the  wealth  of  na- 
ture, for  it  gives  everything  we  either  want  or  need.  The  discontents 
of  the  poor  are  much  easier  allayed  than  those  of  the  rich.  Solon 
being  asked  by  Croesus,  who  in  the  world  was  happier  than  himself, 
answered,  Tellus;  who,  though  he  was  poor,  was  a good  man,  and 
content  with  what  he  had,  and  died  in  a good  old  age.  No  line  holds 
the  anchor  of  contentment  so  fast  as  a good  conscience.  This  cable 
is  so  strong,  and  compact,  that  when  force  is  offered  to  it,  the  strain- 
ing rather  strengthens,  by  uniting  the  parts  more  close.  The  foun- 


CONTENTMENT. 


161 


dation  of  contentment  in  all  conditions,  and  of  patience  under  all  suf- 
ferings is  that  when  death,  which  is  not  far  off,  removes  us  out  of  this 
world,  it  will  take  us  from  all  the  sufferings  of  it.  To  be  in  a low 
condition,  and  contented,  affords  the  mind  an  exquisite  enjoyment  of 
what  the  senses  are  robbed  of.  If  therefore  thou  would’st  be  happy 
bring  thy  mind  to  thy  condition. 

Our  soveriegn  remedy  against  discontent,  is  constancy  of  mind. 
Nothing  is  above  him  that  is  above  fortune.  We  must  needs  have 
some  concern  when  we  look  into  our  losses ; but  if  we  consider  how 
little  we  deserve  what  is  left,  our  murmurs  will  turn  into  thankful- 
ness. If  we  would  begin  at  the  right  end,  and  look  with  as  much 
compassion  on  the  adversities  of  some,  as  we  do  with  envy  at  the 
prosperity  of  others,  every  man  would  find  cause  to  sit  down  content- 
ed with  his  own  burden.  There  is  no  wise  man,  that  would  change 
persons  and  conditions  entirely  with  any  man  in  the  world. 

The  contented  man  is  independent  of  the  whole  world ; he  feels  a 
kind  of  property  in  all  he  sees.  An  eccentric  wealthy  gentleman 
stuck  up  a board  in  a field  upon  his  estate,  upon  which  was  painted 
the  following — “I  will  give  this  field  to  any  man  contented.”  He 
soon  had  an  applicant.  “Well,  sir,  are  you  a contented  man?”  “ Yes, 
sir,  very.”  “Then  what  do  you  want  with  my  field?”  The  appli- 
cant did  not  stop  to  reply. 

An  old  man  said,  “ Whei  I was  young,  I was  poor;  when  old,  I be- 
came rich ; but  in  each  condition  I found  disappointment.  When  the 
faculties  of  enjoyment  were  mine,  I had  not  the  means;  when  the 
means  came,  the  faculties  were  gone. 

Happiness  only  begins  when  wishes  end ; and  he  who  hankers  after 
more  enjoys  nothing. 

A short  while  ago  as  we  sat  thinking  over  the  frailties  of  our  race, 
our  eye  chanced  to  fall  upon  the  web  of  a spider,  around  which 
was  playing  an  unsuspecting  fly,  unconscious  of  the  danger  which 
surrounded  it.  The  wary  spider  scanned  closely  its  movements,  but 
stirred  not,  calmly  biding  his  time.  He  had  not  long  to  wait;  the  fly, 
charmed  with  the  beauty  of  the  nest,  soon  made  the  fatal  plunge. 
No  sooner  trapped, than, with  fearful  bounds,  it  sought  to  free  itself; 
and  for  a time  the  contest  seemed  doubtful.  While  they  were  war- 
ring for  the  mastery,  another  noble  prize  was  entrapped;  but  the  spi- 
der, true  to  its  interest,  made  no  effort  whatever  to  secure  it,  but 
sought  rather  the  securement  of  that  which  was  still  in  jeopardy. 
And  as  we  reflected  on  the  spider’s  course,  we  found  that  it  had  beeu 


II 


162 


PRACTICAL  CYCLOPAEDIA. 


wise  and  proper;  for,  had  he  loosened  his  hold  upon  one,  both  would 
doubtless  have  eluded  his  grasp. 

How  instructive  the  lesson — and  how  unlike  the  course  pursued  by 
man  ! He,  not  content  to  secure  enough,  is  ever  grasping  for  more. 
And  how  often  does  he  in  grasping  for  everything  get  nothing.  Let 
us  henceforth  learn  wisdom  from  the  spider.  It  teaches  the  one  great 
lesson #of  happiness — contentment. 


LABOB. 

Labor  is  the  parent  of  all  the  lasting  wonders  of  the  world,  wheth- 
er in  verse  or  in  stone.  The  sweat-drop  is  the  jewel  in  the  coronet 
of  toil.  Physical  labor  relieves  us  of  physical  pain ; this  constitutes 
the  happiness  of  the  poor.  A popular  author  says,  I have  no  propensity 
to  envy  any  one,  least  of  all  the  rich  and  great ; but  if  I were  disposed 
to  this  weakness,  the  subject  of  my  envy  would  be  a healthy  young  man, 
in  full  possession  of  his  strength  and  faculties,  going  forth  in  a morning 
to  work  for  his  wife  and  children,  or  bringing  home  his  wages  at 
night. 

The  day-laborer,  who  earns  with  horny  hand  and  the  sweat  of  his 
face,  coarse  food  for  a wife  and  children  whom  he  loves,  is  raised,  by 
this  generous  motive  to  true  dignity,  and,  though  wanting  the  refine- 
ments of  life,  is  a nobler  being  than  those  who  think  themselves  ab- 
solved by  wealth  from  serving  others. 

Labor  drives  away  three  of  our  most  inveterate  enemies,  viz:  en- 
nui, vice,  and  poverty.  Would  you  be  an  honest  man  and  enjoy  com- 
petency with  pleasure,  unknown  to  hasty  wealth  or  sly  roguery? 
Work  ! Let  your  sweat-drops  wash  your  gains  from  all  dishonesty. 
You  shall  live  to  tell  your  children  that  you  have  observed  and  felt 
the  wisdom  of  the  royal  preacher  : — Wealth  gathered  by  vanity  shall 
be  diminished,  but  wealth  gathered  by  labor  will  increase. 

Never  anticipate  wealth  from  any  other  source  than  labor.  God 
gives  every  bird  its  food,  but  does  not  throw  it  into  the  nest.  He 
who  acquires  riches  without  labor,  generally  lavishes  them  without 
care.  Frugality  is  as  closely  connected  with  industry  as  idleness  is 
with  vice.  To  love  and  to  labor  is  the  sum  of  living,  and  yet  how 
many  think  they  live  who  neither  love  nor  labor. 

Labor  is  life!  ’Tis  the  still  water  faileth ; 

Idleness  ever  despaireth,  bewaileth  ; 

Keep  the  watch  wound,  or  the  dark  rust  assaileth ! 


LABOR. 


163 


Facility  helps  to  accomplish,  but  does  not  accomplish  anything ; it 
goes  faster,  but  never  as  far  as  labor.  There  is  no  excellence  with- 
out great  labor.  Dr.  Johnson  says : All  would  be  losers  were  all  to 
work  for  all ; they  would  have  no  intellectual  improvement.  All  in- 
tellectual improvement  arises  from  leisure  ; all  leisure  arises  from  one 
working  for  another. 

The  noblest  thing  in  the  world  is  honest  labor.  It  is  the  very  pre- 
servative principle  of  the  universe.  Wise  labor  brings  order  out  of 
qhaos ; it  turns  deadly  bogs  and  swamps  into  grain-bearing  fields ; it 
rears  cities ; it  adorns  the  earth  with  architectural  monuments,  and 
beautifies  them  with  divinest  works  of  art;  it  whitens  the  seas  with 
the  wings  of  commerce ; it  brings  remote  lands  into  mutual  and  prof- 
itable neighborhood ; it  binds  continents  together  with  the  fast-hold- 
ing bands  of  railroads  and  telegraphs  ; it  extinguishes  barbarism  and 
plants  civilization  upon  its  ruins  ; it  produces  mighty  works  of  gen- 
ius in  prose  and  verse,  which  gladden  the  hearts  of  men  forever. 
Work,  therefore,  with  pride  and  gladness,  for  thereby  you  will  be 
united  by  a common  bond  with  all  the  best  and  noblest  who  have 
lived,  who  are  now  living,  and  who  shall  ever  be  born. 

No  man  has  the  right  to  expect  a good  fortune,  unless  he  goes  to 
work  and  deserves  it.  Luck ! cried  a self-made  man,  I never  had 
any  luck  but  by  getting  up  at  five  every  morning  and  working  as 
hard  as  I could.  No  faithful  workman  finds  his  task  a pastime.  We 
must  all  toil  or  steal — no  matter  how  we  name  our  stealing.  A 
brother  of  the  distinguished  Edmund  Burke  was  found  in  a reverie 
after  listening  to  one  of  his  most  eloquent  speeches  in  Parliament, 
and  being  asked  the  cause,  replied,  “I  have  been  wondering  how 
Ned  has  contrived  to  monopolize  all  the  talents  of  the  family;  but 
then  I remember,  when  v$e  were  at  play  he  was  always  at  work. 

The  fault,  dear  Brutus,  is  not  in  our  stars, 

But  in  ourselves  that  we  are  underlings. 

Plato  often  inculcates  this  great  precept : “ Do  thy  own  work,  and 
know  thyself.”  Never  defer  that  till  to-morrow  which  you  can  do 
to-day  ; never  do  that  by  proxy  which  you  can  do  yourself.  If  you 
want  a thing  done,  go ; if  not,  send.  Plan  no  more  than  you  can  ex- 
ecute, and  execute  all  you  plan. 

Let  no  poor  boy,  after  reading  the  following  interesting  fact,  ever 
despair  of  making  a comfortable  living : A gentleman  was  once 

walking  down  the  streets  of  P , when  a beggar  loudly  craved  for 

a few  coppers  for  a night's  lodging.  The  gentleman  looked  earnestly 


164 


PRACTICAL  CYCLOPAEDIA. 


at  the  poor  man  and  inquired,  “Why  do  you  not  work?  You 
should  be  ashamed  of  begging.”  “ 0,  sir,  I do  not  know  where  to 
get  employment.”  “ Nonsense !”  replied  the  gentleman,  “you  can 
work  if  you  will.  Now  listen  to  me.  I was  once  a beggar  like  you. 
A gentleman  gave  me  a crown-piece  and  said  to  me,  ‘ Work,  and  don’t 
beg;  God  helps  those  who  help  themselves.'  I immediately  left 

P , and  got  out  of  the  way  of  my  old  companions.  I remembered 

the  advice  given  me  by  my  mother  before  she  died,  and  I began  to 
pray  to  God  to  keep  me  from  sin,  and  to  give  me  His  help  day  by  day. 
I went  round  to  the  houses  in  the  country  places,  and  with  a part 
of  my  five  shillings  bought  old  rags.  These  I took  to  the  paper  mills 
and  sold  them  at  a profit.  I was  always  willing  to  give  a fair  price 
for  the  things  I bought,  and  did  not  try  to  sell  them  for  more  than 
they  were  worth.  I determined  to  be  honest,  and  God  prospered  me. 
My  purchases  and  profits  became  larger,  and  now  I have  got  more 
than  ten  thousand  crown-pieces  that  I can  call  my  own.  One  great 
thing  that  has  contributed  to  my  success  is  this : I have  kept  from 
drink  and  tobacco.”  As  the  gentleman  spoke  he  took  out  his  purse, 
and  drew  from  it  a five-shilling  piece,  and  handing  it  to  the  aston- 
ished beggar,  he  said  : “Now,  you  have  the  same  chance  of  getting 
on  in  the  world  as  I had.  Go  and  work,  and  never  let  me  see  you 
begging  again.  If  you  do,  I will  hand  you  over  to  the  police.”  Years 
passed  away.  The  gentleman  had  forgotten  the  circumstance,  until 

one  day,  when  traveling  through  P , he  entered  a respectable 

looking  bookseller's  shop,  in  order  to  purchase  some  books  that  he 
wanted.  He  had  not  been  many  minutes  in  conversation  with  the 
bookseller,  before  the  latter  eagerly  looked  into  the  face  of  his  custo- 
mer and  inquired : “ Sir,  are  you  not  the  gentleman  who,  a few 

years  ago,  gave  a five-shilling  piece  to  a poor  beggar  at  the  end  of 
this  street!”  “Yes,  I remember  it  well.”  “ Then,  sir,  this  home, 
this  well-stocked  shop,  is  the  fruit  of  that  five-shilling  piece.”  Tears 
of  gratitude  trickled  down  his  cheeks,  as  he  introduced  the  gentleman 
to  his  happy  wife  and  children.  He  was  regarded  as  their  benefac- 
tor. When  gathered  round  the  table  to  partake  of  tea,  the  bookseller 
recounted  his  history  from  the  above  eventful  day.  It  was  very  sim- 
ilar to  that  of  the  welcome  visitor.  By  industry,”  honesty,  and  de- 
pendence upon  God’s  help,  he  had  risen  step  by  step,  from  buying 
rags  to  selling  papers  and  tracts  in  the  streets,  then  to  keeping  an 
old  book  shop,  and  ultimately  to  be  owner  of  one  of  the  best  circula- 
ting libraries  in  the  place.  Before  the  happy  party  separated,  the 
large  old  family  Bible  was  brought,  out  of  which  a psalm  of  thanks- 


LABOR. 


165 


giving  was  read,  and  then  all  bent  round  the  family  altar.  Words 
could  not  express  their  feelings. 

The  mere  drudgery  undergone  by  some  men  in  carrying  out  their 
undertakings  has  been  something  extraordinary ; but  the  drudgery 
they  regarded  as  the  price  of  success.  Addison  amassed  as  much  as 
three  folios  of  manuscript  materials  before  he  began  his  “ Spectator.” 
Newton  wrote  his  “ Chronology  ” fifteen  times  over  before  he  was  sat- 
isfied with  it ; and  Gibbon  wrote  out  his  “ Memoir”  nine  times.  Hale 
studied  for  many  years  at  the  rate  of  sixteen  hours  a day,  and  when 
weary  with  the  study  of  the  law,  he  would  recreate  himself  with  phi- 
losophy and  the  study  of  the  mathematics.  Hume  wrote  thirteen 
hours  a day  while  preparing  his  “ History  of  England.”  Montesquieu, 
speaking  of  one  part  of  his  writings,  said  to  a friend,  “ You  will  read 
it  in  a few  hours;  but  I assure  you  it  cost  me  so  much  labor  that  it 
has  whitened  my  hair.” 

Professor  Lane,  in  his  preface  to  his  Arabic-English  Lexicon, 
makes  the  following  remarks  as  to  the  labor  expended  on  that  work  : 

“ Nearly  twenty  years  have  now  elapsed  since  I commenced  this 
work.  Had  I foreseen  that  the  whole  labor  of  the  composition  must 
fall  upon  me,  or  the  project  be  abandoned,  and  had  I foreseen  the 
length  of  time  that  it  would  require  of  me,  unaided,  I should  certain- 
ly not  have  had  the  courage  to  undertake  it.  * * * For  seven 

years,  in  Cairo,  I prosecuted  my  task  on  each  of  the  work-days  of  the 
week,  after  an  early  breakfast  until  within  an  hour  of  midnight,  with 
few  and  short  intervals  of  rest,  (often  with  no  interruption  but  that 
of  a few  minutes  at  a time  for  a meal,  and  half  an  hour  for  exercise,) 
except  on  rare  occasions  when  I was  stopped  by  illness — and  once 
when  I devoted  three  days  to  a last  visit  to  the  Pyramids.  I seldom 
allowed  myself  to  receive  a visitor,  except  on  Fridays,  the  Sabbath 
and  leisure  day  of  the  Muslims,  and  more  than  once  I passed  a quar- 
ter of  the  year  without  going  out  of  my  house.  * * * To  convey 

a due  idea  of  the  difficulties  of  my  task  would  be  impossible.  While 
mainly  composing  from  the  ‘ Taj-el-Aroos/  I have  often  had  before 
me,  or  by  my  side,  eight  or  ten  other  lexicons,  presenting  three  dif- 
ferent arrangements  of  the  roots,  and  all  of  them  differing  in  the  or- 
der, or  rather  in  the  disorder,  of  the  words  explained,  requiring  to 
be  consulted  at  the  same  time;  and  frequently  more  than  a day’s 
study  have  been  necessary  to  enable  me  thorougly  to  understand  a 
single  passage. 

Dr.  Tyng  stated  in  an  anniversary  sermon  that  he  had  brought  to 
confirmation  1,417  persons ; received  to  first  communion  1,627  per- 


166 


PRACTICAL  CYCLOPAEDIA. 


sons ; married  615  couples ; delivered  6,550  sermons,  and  addresses 
at  more  than  1,000  funerals ; and  that  he  had  been  the  means  of 
raising  $1,218,242  for  religious  purposes. 

Bayard  Taylor,  in  a farewell  letter  to  the  Hew  York  Mercury , thus 
sums  up  his  labors  for  six  months : “ Two  hundred  and  fifty  lectures, 
thirty  thousand  miles  travel,  forty- eight  Mercury  articles,  two  books 
published,  and  one  house  built.,, 

Don’t  live  in  hope  with  your  arms  folded ; fortune  smiles  on  those 
who  roll  up  their  sleeves,  and  put  their  shoulders  to  the  wheel.  Yon 
cannot  dream  yourself  in  a character ; you  must  hammer  and  forge 
yourself  one.  To  love  and  to  labor  is  the  sum  of  living,  and  yet  how 
many  think  they  live  who  neither  love  nor  labor. 

To  labor  is  the  destiny  of  man.  It  was  his  normal  condition  before 
the  fall,  and  his  necessary  condition  afterwards.  The  curse  pro- 
nounced upon  the  earth  caused  no  change  in  this  respect.  What  pre- 
viously was  his  pleasure  now  became  his  necessity.  Every  law  of 
man’s  nature,  both  before  and  after  the  fall,  protested  against  idle- 
ness. Without  effort  no  development,  no  strength,  no  compensation, 
can  be  secured.  It  is  this  that  gives  utility,  and  value  and  beauty, 
to  all  physical  productions.  And  he  who  refuses  or  neglects  to  per- 
form some  part  in  increasing  the  vital  values  of  the  physical  or  men- 
tal world,  not  only  violates  the  law  of  his  own  nature,  but  is  a cum- 
berer  of  the  ground,  and  a sinner  against  God.  The  same  conditions 
of  success,  the  same  penalties  for  idleness,  exist  in  the  spiritual  world. 
Effort  is  everywhere  the  essential  requisite  of  success.  . “ My  Father 
worketh  hitherto,  and  I work,”  was  the  exclamation  of  Jesus,  as  he 
surveyed  all  that  divinity  was  accomplishing  for  the  salvation  of  man, 
and  in  a parable  intended  to  sum  up  the  whole  duty  of  man  in  every 
stage  of  life,  he  says,  “Go  work  to-day  in  my  vineyard.”  “Work 
while  it  is  day,”  seems  to  be  the  universal  command,  binding  on  eve- 
ry Christian. 

The  late  Bev.  W.  Blunt  once  requested  a lady  whom  he  thought 
qualified,  to  take  some  charge  in  district  visiting,  or  some  kindred 
engagement.  She  answered  him,  rather  declining  the  proposal. 

“ My  stay  here  will  probably  be  too  short  for  me  to  be  of  any  use. 
I do  not  know  that  I shall  be  here  three  months.” 

His  answer  was  brief,  calm,  and  solemn  : 

“ I do  not  know  that  I shall  be  here  one.” 

He  alluded  to  his  time  and  life  in  this  present  world.  She  saw  his 
meaning,  and  answered  no  more,  and  heartily  embraced  the  work 
offered  her  to  do.  In  God’s  sight,  time  has  in  reality  no  remnants. 


THE  TRUE  GENTLEMAN. 


167 


no  shreds,  no  patches  to  be  thrown  away ; and  the  habit  of  speedy 
and  ready  application  of  onr  faculties  is  one  of  the  most  important 
acquisitions  which  can  possibly  be  formed. 

“ But  if  any  provide  not  for  his  own,  and  specially  for  those  of  his 
own  house,  he  hath  denied  the  faith,  and  is  worse  than  an  infidel." 

A useful,  toiling  life  may  be  a perpetual  prayer,  as  it  is  a perpet- 
ual hymn. 


THE  TEUE  GENTLEMAN. 

A gentleman  is  a man  who  is  gentle.  Titles — graceful  accomplish- 
ments— superior  culture — princely  wealth — great  talents — genius — 
do  not  constitute  a man  with  all  the  attributes  needed  to  make  him  a 
gentleman.  He  may  be  awkward — angular,  homely,  or  poor — and 
yet  belong  to  the  uncrowned  aristocracy.  His  face  may  be  bronzed 
at  the  forge  or  bleached  in  the  mill — his  hand  huge  and  hard — his 
patched  vest,  like  Joseph  s coat  of  many  colors — and  he  may  still  be 
a true  gentleman.  The  dandy  is  a dry  goods  sign,  and  not  a gentle- 
man, for  he  depends  upon  dress,  and  not  upon  his  honor  and 
virtue,  for  his  passport  to  the  best  circles  of  society.  “ The  man  who 
has  no  money  is  poor — he  who  has  nothing  but  money  is  poorer  than 
he,”  and  is  not  a gentleman.  * Some  of  the  most  distinguished  men  in 
the  world  of  letters — in  the  world  of  art — have  been  unamiable — 
gross — vulgar — ungentle,  consequently  not  gentlemen. 

“ You  are  a plebian,”  said  a patrician  to  Cicero.  “ I am  a plebian,” 
said  the  eloquent  Roman ; “ the  nobility  of  my  family  begins  with 
me ; that  of  yours  will  end  with  you.”  I hold  no  man  deserves  to  be 
crowned  with  honor  whose  life  is  a failure ; and  he  who  lives  only  to 
eat  and  drink  and  accumulate  money  is  a failure.  The  world  is  no 
better  for  his  living  in  it.  He  never  wiped  a tear  from  a sad  face — 
never  kindled  a fire  upon  a frozen  hearth.  I repeat  with  emphasis, 
he  is  a failure.  There  is  no  flesh  in  his  heart ; he  worships  no  God 
but  gold. 

There  is  true  dignity  in  labor,  and  no  true  dignity  without  it.  He 
who  looks  down  scornfully  on  labor  is  like  Hermes,  who  had  a mouth 
and  no  hands,  and  yet  made  faces  at  those  who  fed  him — mocking  the 
fingers  that  brought  bread  to  his  lips. 

He  who  writes  a book,  or  builds  a house,  or  tills  a farm,  or  follows 
any  useful  employment,  lives  to  some  purpose,  and  contributes  some- 
thing to  the  fund  of  human  happiness. 

Garibaldi,  the  greatest  hero  of  the  age,  is  a working  man.  Henry 


168 


PRACTICAL  CYCLOPAEDIA. 


Clay  was  “ the  mill-boy  of  the  slashes.”  Daniel  Webster  knit  his 
iron  frame  into  strength  by  working  on  his  father’s  farm  when  young. 

A gentleman  is  a human  being,  combining  a woman’s  tenderness 
with  a man’s  courage. 

One  very  frequently  hears  the  remark  made,  that  such  and  such  a 
man  “ can  be  a gentleman  when  he  pleases.”  Now  when  our  reader 
next  hears  this  expression  made  use  of,  let  him  call  to  mind  the  fol- 
lowing: He  who  “can  be  a gentleman  when  he  pleases,”  never 
pleases  to  be  anything  else. 

The  forbearing  use  of  power  is  a sure  attribute  of  the  gentleman ; 
indeed,  we  may  say  that  power — physical,  moral,  purely  social  or  po- 
litical— is  one  of  the  touchstones  of  genuine  gentlemanship.  The 
power  which  the  husband  has  over  his  wife,  in  which  we  must  include 
the  impunity  with  which  he  may  be  unkind  to  her ; the  father  over 
his  children ; the  old  over  the  young ; and  the  young  over  the  aged ; 
the  strong  over  the  weak ; the  officer  over  his  men ; the  master  of  a 
vessel  over  his  hands  ; the  magistrate  over  the  citizens ; the  employ- 
er over  the  employed;  the  rich  over  the  poor;  the  educated  over  the 
unlettered;  the  experienced  over  the  confiding;  the  keeper  of  a se- 
cret over  him  whom  it  touches ; the  gifted  over  the  silly — the  for- 
bearing and  inoffensive  use  of  all  this  power  or  authority,  or  a total 
abstinence  from  it  where  the  case  admits  it,  will  show  the  gentleman 
in  a plain  light.  Every  traveler  knows  at  once  whether  a gentle- 
manly or  a rude  officer  is  searching  his  trunk.  But  not  only  does 
the  use  of  power  form  a touchstone ; even  the  manner  in  which  an 
individual  enjoys  certain  advantages  over  others,  is  a test.  No  gen- 
tleman can  boast  of  the  delights  of  superior  health  in  the  presence 
of  a languid  patient,  or  speak  of  great  good  luck  when  in  hearing  of  a 
man  bent  down  by  habitual  misfortune.  Let  the  man  who  happily 
enjoys  the  advantages  of  a pure  and  honest  life,  speak  of  it  to  a fallen 
fellow  being,  and  you  will  soon  see  whether  he  be,  in  addition  to  his 
honesty,  a gentleman  or  not.  The  gentleman  does  not  needlessly  and 
unceasingly  remind  an  offender  of  a wrong  he  may  have  committed 
against  him.  He  cannot  only  forgive,  he  can  forget ; and  he  strives 
for  that  nobleness  of  soul  and  manliness  of  character  whiph  impart 
sufficient  strength  to  let  the  past  be  truly  past.  He  will  never  use 
the  power  which  the  knowledge  of  an  offence,  a false  step,  or  an  un- 
fortunate exposure  of  weakness  gives  him,  merely  to  enjoy  the  power 
of  humiliating  his  neighbor.  A true  man  of  honor  feels  humbled 
himself  when  he  cannot  help  humbling  others. 

The  true  gentleman  is  courteous  and  affable  to  his  neighbors.  As 


THE  TRUE  GENTLEMAN. 


169 


the  sword  of  the  best- tempered  metal  is  the  most  flexible,  so  the 
truly  generous  are  the  most  pliant  and  courteous  in  their  behavior  to 
their  inferiors. 

The  true  gentleman  is  one  whose  nature  has  been  fashioned  after 
the  highest  models.  His  qualities  depend  not  upon  fashion  or  man- 
ners, but  upon  moral  worth, — not  on  personal  possessions,  but  on 
personal  qualities.  The  psalmist  briefly  describes  him  as  one  “ that 
walketh  uprightly,  and  worketh  righteousness,  and  speaketh  the 
truth  in  his  heart.” 

The  gentleman  is  eminently  distinguished  by  his  self-respect.  He 
values  his  character, — not  so  much  of  it  only  as  can  be  seen  by  oth- 
ers, but  as  he  sees  it  himself ; having  regard  for  the  approval  of  his 
inward  monitor.  And,  as  he  respects  himself,  so,  by  the  same  law, 
does  he  respect  others.  Humanity  is  sacred  in  his  eyes ; and  thence 
proceed  politeness  and  forbearance,  kindness  and  charity. 

The  true  gentleman  has  a keen  sense  of  honor, — scrupulously 
avoiding  mean  actions.  His  standard  of  probity  in  word  and  action 
is  high.  He  does  not  shuffle  nor  prevaricate,  dodge  nor  skulk ; but 
is  honest,  upright,  and  straightforward.  His  law  is  rectitude, — ac- 
tion in  right  lines.  When  he  says  yes , it  is  a law ; and  he  dares  to 
say  the  valiant  no  at  the  fitting  season.  The  gentleman  will  not  be 
bribed ; only  the  low-minded  and  unprincipled  will  sell  themselves  to 
those  who  are  interested  in  buying  them. 

Biches  and  rank  have  no  necessary  connection  with  genuine  gen- 
tlemanly qualities.  The  poor  man  may  be  a true  gentleman, — in 
spirit  and  in  daily  life.  He  may  be  honest,  truthful,  upright,  polite, 
temperate,  courageous,  self-respecting,  and  self-helping, — that  is,  be 
a true  gentleman.  The  poor  man  with  a rich  spirit  is  in  all  ways 
superior  to  the  rich  man  with  a poor  spirit.  To  borrow  St.  Pauls 
words,  the  former  is  as  “ having  nothing,  yet  possessing  all  things,’* 
while  the  other,  though  possessing  all  things,  has  nothing.  The  first 
hopes  everything,  and  fears  nothing ; the  last  hopes  nothing,  and  fears 
everything.  Only  the  poor  in  spirit  are  really  poor.  He  who  has 
lost  all,  but  retains  his  courage,  cheerfulness,  hope,  virtue,  and  self- 
respect,  is  still  rich.  For  such  a man,  the  world  is,  as  it  were,  held 
in  trust;  his  spirit  dominating  over  its  grosser  cares,  he  can  still  walk 
erect,  a true  gentleman. 

Above  all  the  gentleman  is  truthful.  He  feels  that  truth  is  the 
“ summit  of  being,”  and  the  soul  of  rectitude  in  human  affairs.  Lord 
Chesterfield,  with  all  his  French  leanings,  when  he  came  to  define  a 
gentleman,  declared  that  truth  made  his  success. 


170 


PRACTICAL  CYCLOPEDIA. 


True  courage  and  gentleness  go  liand  in  hand.  The  brave  man  is 
generous  and  forbearant,  never  unforgiving  and  cruel.  It  is  said  of 
Sir  John  Franklin  that  “he  was  a man  who  never  turned  his  back 
upon  a danger,  yet  of  that  tenderness  that  he  would  not  brush  away 
a mosquito.” 

Gentleness  is  indeed  the  best  test  of  gentlemanliness.  A consider- 
ation for  the  feelings  of  others,  for  his  inferiors  and  dependants  as 
well  as  his  equals,  and  respect  for  their  self-respect,  will  pervade  the 
true  gentleman’s  whole  conduct.  He  will  rather  himself  suffer  a 
small  injury  than,  by  an  uncharitable  construction  of  another’s  be- 
havior, incur  the  risk  of  committing  a great  wrong.  He  will  be  for- 
bearant  of  the  weaknesses,  the  failings,  and  the  errors,  of  those  whose 
advantages  in  life  have  not  been  equal  to  his  own.  He  will  be  mer- 
ciful even  to  his  beast.  He  will  not  boast  of  his  wealth,  or  his 
strength  or  his  gifts.  He  will  not  confer  favors  with  a patronizing 
air. 

The  true  gentleman  is  God’s  servant,  the  world’s  master,  and  his 
own  man  ; virtue  his  business,  study  his  recreation,  contentment  his 
rest,  and  happiness  his  reward ; God  is  his  father,  the  Church  is  his 
mother,  the  saints  his  brethren,  all  that  need  him  his  friends ; devo- 
tion is  his  chaplain,  chastity  his  chamberlain,  sobriety  his  butler, 
temperance  his  cook,  hospitality  his  housekeeper,  Providence  his 
steward,  charity  his  treasurer,  pity  his  mistress  of  the  house,  and 
discretion  his  porter,  to  let  in  or  out,  as  most  fit.  This  is  the  whole 
family,  made  up  of  virtues,  and  he  is  the  true  master  of  the  house. 
He  is  necessitated  to  take  the  world  on  his  way  to  heaven ; but  he 
walks  through  it  as  fast  as  he  can,  and  all  his  business  by  the  way  is 
to  make  himself  and  others  happy.  Take  him  in  two  words — a man 
and  a Christian. 


SUCCESS. 

The  generally  accepted  theory  that  fortune  is  a fickle  dame,  turn- 
ing her  smiles  or  her  frowns  upon  whom  she  will  without  any  regard 
to  merit,  is  false  and  dangerous  in  its  influence  upon  youth.  There 
is  nothing  it  seems  to  me  more  evident  than  that  everything  in  the 
universe  is  governed  by  the  strictest  laws.  And  as  in  the  planetary 
system  myriads  of  orbs  revolve  in  resplendent  order  around  one  com- 
mon center,  directed  in  all  their  course  by  fixed  and  unchanging 


SUCCESS. 


171 


laws  so  complicated  that  the  slightest  variation  on  the  part  of  any 
one  body  must  end  in  universal  “ wreck  of  matter  and  crash  of 
worlds/’  so  in  human  life  every  cause  produces  its  legitimate  effect, 
every  action  is  followed  by  its  legitimate  consequence.  Every  man 
is  the  architect  of  his  own  fortune,  and  his  success  or  failure  depends 
upon  the  course  he  takes,  the  amount  of  experience,  common  sense, 
and  energy  he  possesses,  and  the  devotion  and  perseverance  with 
which  he  applies  himself  to  the  accomplishment  of  his  purpose.  Ev- 
ery one  doa’t  succeed  because  every  one  don’t  try.  A wrong  philos- 
ophy of  life  destroys  the  attainment  of  a thousand  triumphs.  The 
young  man  who  believes  that  he  may  or  may  not  succeed  according 
to  the  whims  of  the  fickle  little  lady  fortune  may  float  along  finely 
for  a time.  Every  breeze  may  he  as  propitious  as  heart  could  wish 
and  every  current  favorable.  But  darkness  always  follows  the  sun- 
shine, and  storms  the  calm.  Such  an  one  is  apt — in  fact  is  almost 
certain  to  look  upon  these  changes  of  nature  as  the  “ slings  of  outra- 
geous fortune,”  directed  especially  against  himself,  and  with  which 
it  is  folly  for  him  to  contend,  instead  of  considering  them  (as  they 
really  are)  the  natural  and  necessary  attendants  of  life,  by  which  its 
stream  is  kept  pure,  and  its  voyageurs  in  healthful  action. 

Who  are  the  successful  men?  They  are  those  who  when  boys 
were  compelled  to  work  either  to  help  themselves  or  their  parents, 
and  who  when  a little  older  were  under  the  stern  necessity  of  doing 
more  than  their  legitimate  share  of  labor ; who  as  young  men  had 
their  wits  sharpened  by  having  to  devise  ways  and  means  of  making 
their  time  more  available  than  it  would  be  under  ordinary  circum- 
stances. Hence  in  reading  the  lives  of  eminent  men  who  have  greatly 
distinguished  themselves,  we  find  their  youth  passed  in  self-denials 
of  food,  sleep,  rest,  and  recreation.  They  sat  up  late,  rose  early,  to 
the  performance  of  imperative  duties,  doing  by  daylight  the  work  of 
one  man,  and  by  night  that  of  another.  Said  a gentleman,  the  other 
day,  now  a private  banker  of  high  integrity,  and  who  started  in  life 
without  a dollar,  “ For  years  I was  in  my  place  of  business  by  sun- 
rise, and  often  did  not  leave  it  for  fifteen  or  eighteen  hours.”  Let 
not  then  any  youth  be  discouraged  if  he  has  to  make  his  own  living, 
or  even  to  support  a widowed  mother,  or  sick  sister,  or  unfortunate 
relative ; for  this  has  been  the  road  to  eminence  of  many  a proud 
name.  This  is  the  path  which  printers  and  teachers  have  often  trod 
— thorny  enough  at  times,  at  others  so  beset  with  obstacles  as  to  be 
almost  impassable  : but  the  way  was  cleared,  sunshine  came,  success 
followed — then  the  glory  and  renown. 


172 


PRACTICAL  CYCLOPAEDIA. 


Twenty  clerks  in  a store ; twenty  hands  in  a printing  office ; twenty 
apprentices  in  a shipyard ; twenty  young  men  in  a village — all  want 
to  get  on  in  the  world,  and  expect  to  do  so.  One  of  the  clerks  will 
become  a partner  and  make  a fortune ; one  of  the  compositors  will 
own  a newspaper  and  become  an  influential  citizen ; one  of  the  ap- 
prentices will  become  a master  builder ; one  of  the  young  villagers  will 
get  a handsome  farm  and  live  like  a patriarch — but  which  one  is  the 
lucky  individual?  Lucky!  there  is  no  luck  about  it.  The  thing  is 
almost  as  certain  as  the  Eule  of  Three.  The  young  fellow  who  will 
distance  his  competitors  is  he  who  * masters  his  business,  who  pre- 
serves his  integrity,  who  lives  cleanly  and  purely,  who  devotes  his 
leisure  hours  to  the  acquisition  of  knowledge,  who  never  gets  into 
debt,  who  gains  friends  by  deserving  them,  and  who  saves  his  spare 
money.  There  are  some  ways  to  fortune  shorter  than  this  old  dusty 
highway — but  the  staunch  men  of  the  community,  the  men  who 
achieve  something  really  worth  having,  good  fortune  and  serene  old 
age,  all  go  on  in  this  road. 

Men  are  made  each  with  some  triumphant  superiority  which, 
through  some  adaptation  of  the  finger,  or  the  eye,  or  ear,  enriches 
the  community  with  new  interest.  We  value  these  feats  as  certifi- 
cates of  mental  power.  Jeuffroy  could  draw  a perfect  circle  with  his 
bare  hand ; a king  of  Norway  could  row  around  his  galleries  on  the 
blades  of  the  oars,  while  the  boat  was  in  motion ; another  gave  a 
public  entertainment,  where  he  painted  the  scenes,  cut  the  statues, 
invented  the  enginery,  composed  the  music,  wrote  the  comedy,  and 
built  the  theater.  Sheridan  in  one  day  took  part  in  the  prosecution 
of  the  Hastings,  and  in  the  evening  in  the  debate  of  the  House  of 
Commons,  and  then  at  night,  the  two  theaters  played,  one  the  “Du- 
enna,” and  the  other  the  “ School  for  Scandal,”  his  pieces.  On  the 
Ehine,  Dr.  Polodores  said  to  Byron,  “After  all,  what  is  there  you 
can  do  and  I can  not?  ” “Why,  since  you  force  me  to  say,”  answered 
Byron,  “ I think  of  three  things  which  I can  do,  and  you  can  not.” 
Being  defied  to  name  them,  he  said,  “ I can  swim  across  that  river, 
(the  Ehine ;)  I can  snuff  out  that  candle  with  a pistol  shot  at  twelve 
paces ; and  I have  written  a poem  of  which  fourteen  thousand  copies 
were  sold  in  one  day.”  I was  told  in  Philadelphia  by  a person  quite 
knowing  as  to  what  he  said  that  Sidney  Smith  forced  the  State  of 
Pennsylvania  to  pay  its  bonds ; he  followed  that  offending  common- 
wealth with  his  ridicule ; nobody  could  dodge  it ; his  letters  were  re- 
printed all  over  the  state,  and  his  ridicule  permeates  everything  un- 
til at  last  no  man  dare  go  to  the  legislature  until  he  was  content  to 


SUCCESS. 


173 


vote  to  pay  the  bonds.  I saw  at  Montreal  Sir  George  Simpson, 
whose  boast  it  is  that  he  has  gone  round  the  world  by  land.  Bona- 
parte did  exploits  enough  for  many  lives,  but  here  is  one  long  forgot- 
ten : “ I have  displaced  the  seat  of  industry  in  driving  it  from  the 

sea,  and  causing  sugar  to  be  made  from  turnips,  and  soda  from  salt.” 
Hypocrates,  in  Greece,  knew  how  to  stay  the  devouring  plague  which 
had  ravaged  Athens.  We  have  seen  a woman  who  could  institute 
hospitals  in  armies ; another  who  by  pure  music  could  melt  the  souls 
of  a population.  We  have  seen,  in  America,  a woman  write  a novel, 
of  which  a million  copies  were  sold  in  all  languages,  which  was  read 
to  three  audiences,  in  the  drawing-room,  the  nursery,  and  the  kitch- 
en. There  is  many  a man  in  this  country  who  has  built  his  town ; 
there  are  inventors  who  can  put  their  thoughts  into  brass,  iron,  stone 
or  wood ; and  we  can  build  the  best  ships  for  freight  and  swiftness. 
One  makes  a wheel  that  saves  ninety  per  cent,  of  the  waterfall ; an- 
other makes  a reaping  machine ; another  plays  chess ; another  tames 
horses.  Our  civilization  is  made  up  of  a million  contributions  of  fact-8 
of  this  kind  of  success. 

I have  read  that  Napoleon  used  to  say,  “ Never  mind  justice  and 
means,  so  that  I succeed.”  In  the  same  spirit  is  the  French  maxim, , 
“ Nothing  succeeds  better  than  success,”  and  some  Americans  are  too 
deeply  tainted  with  this  insanity  about  bankruptcies.  But  nature 
knows  how  to  convert  our  evil  to  good.  Nature  utilizes  all  our  foi- 
bles, utilizes  misers,  fanatics,  showmen,  egotists,  to  accomplish  her 
ends,  though  we  must  not  think  the  better  for  the  foible  for  that. 
This  passion  for  sudden,  superficial,  external  success  is  all  rude 
and  puerile,  just  as  the  worn  cannon  and  execution  is  used  to  clear 
the  ground  of  savages,  but  always  to  the  damage  of  the  conquerers. 

There  was  a wise  man  in  Italy,  Michael  Angelo,  who  writes  thus 
of  himself:  “ The  Cardinal  St.  Giorgio,  in  whom  all  my  best  hopes 
were  placed,  having  died,  I begin  to  understand  that  the  dreams  of 
this  world  are  but  vain  phantasies,  and  that  to  confide  in  one’s  self 
and  become  something  of  worth  and  value  is  the  best  and  safest 
course.”  Let  us  take  Michael  Angelo’s  rule,  “ to  confide  in  one’s 
self  and  be  something  of  worth  and  value.” 

Each  man  has  an  aptitude  born  with  him  to  do  easily  some  feat 
impossible  to  another.  Do  your  work,  respect  the  excellence  of  the 
work  and  not  its  acceptableness.  This  is  so  much  economy,  that 
rightly  read,  it  is  the  sum  of  all  economy.  Do  your  work.  Let 
the  man  dare  to  do  that  which  he  can  do  best,  that  is  the  plainest 
thrift. 


174 


PRACTICAL  CYCLOPAEDIA. 


Self-trust  is  the  first  secret  of  success.  So  long  as  you  work  at 
your  own  take,  so  long  you  are  successful.  Success  does  not  consist 
in  rushing  prematurely  to  showy  feats  to  catch  the  eye.  It  is  enough 
that  you  work  in  the  right  direction. 

We  hear  a good  deal  about  “good  luck”  and  “bad  luck.”  If  a 
person  has  prospered  in  business,  he  is  said  to  have  had  “good  luck.” 
If  he  has  failed,  he  has  had  “ bad  luck.”  If  he  has  been  sick,  good 
or  bad  luck  is  said  to  have  visited  him,  accordingly  as  he  got  well  or 
died.  Or,  if  he  has  remained  in  good  health,  while  others  have  been 
attacked  by  some  epidemic  disease,  he  has  had  the  “ good  luck  ” to 
escape  that  with  which  others  have  had  the  “ bad  luck  ” to  be  seized. 

These  habitual  expressions  about  “ luck,”  whether  good  or  bad, 
are  the  offspring  of  atheism.  They  ignore  the  idea  of  Divine  Provi- 
dence, which,  Christianity  teaches  us,  superintends  all  the  affairs  of 
men. 

Good  or  bad  luck  is  in  most  cases  but  a synonym  for  good  or  bad 
judgment.  The  prudent,  the  considerate,  and  the  circumspect  seldom 
complain  of  ill  luck. 

The  secret  of  one’s  success  or  failure  in  nearly  every  enterprise  is 
usually  contained  in  answer  to  the  question : How  earnest  is  he  ? 
Success  is  the  child  of  confidence  and  perseverance.  The  talent  of 
success  is  simply  doing  what  you  can  do  well,  and  doing  well  what- 
ever you  do — without  a thought  of  fame.  Fame  never  comes  be- 
cause it  is  craved.  Success  is  the  best  test  of  capacity.  Success  is 
not  always  a proper  criterion  for  judging  a man’s  character.  It  is 
certain  that  success  naturally  confirms  us  in  a favorable  opinion  of 
ourselves.  Success  in  life  consists  in  the  proper  and  harmonious  de- 
velopment of  those  faculties  which  God  has  given  us. 

Be  thrifty  that  you  may  have  wherewith  to  be  charitable.  He  that 
labors  and  thrives,  spins  gold. 

They  who  are  eminently  successful  in  business,  or  who  achieve 
greatness,  or  even  notoriety  in  any  pursuit,  must  expect  to  make  en- 
emies. Whoever  becomes  distinguished  is  sure  to  be  a mark  for  the 
malicious  spite  of  those  who,  not  deserving  success  themselves,  are 
galled  by  the  merited  triumph  of  the  more  worthy.  Moreover,  the 
opposition  which  originates  in  such  despicable  motives,  is  sure  to  be 
of  the  most  unscrupulous  character;  hesitating  at  no  iniquity,  de- 
scending to  the  shabbiest  littleness.  Opposition,  if  it  be  honest  and 
manly,  is  not  in  itself  undesirable.  It  is  the  whetstone  by  which  a 
highly  tempered  nature  is  polished  and  sharpened ; and  the  competi- 
tor in  life’s  struggle,  who  is  of  the  true  metal,  deprecates  not  opposi- 


HONOR. 


176 


tion  of  such  a character,  but  rather  rejoices  in  it,  as  a brave  warrior 
exults  in  a foeman  worthy  of  his  steel.  It  is  only  injustice  or  mean- 
ness which  wounds ; and  it  is  this  which  the  successful  must  meet 
proportioned  in  bitterness,  ofttimes,  to  the  measure  of  success  which 
excites  it. 

In  any  age,  but  especially  in  ours,  the  faint-hearted  must  fail.  The 
way  to  great  results  is  always  beset  by  difficulties  that  only  deter- 
mined effort  can  overcome.  Ofttimes  the  difficulties  to  be  surmounted 
are  great  in  proportion  to  the  magnitude  of  the  end,  so  that  the 
grandest  of  human  achievements  have  come  of  an  energy  and  deter- 
mination more  than  earthly.  The  greatest  talents  have  sometimes 
lost  an  occasion  worthy  of  themselves,  simply  from  indecision,  while 
smaller  minds  have  seized  the  hour,  and  with  resistless  will  accom- 
plished their  purpose.  Indecision  is  a weakness,  sometimes  a sin. 
Decision  of  character  can  and  should  be  cultivated. 


HONOB. 

True  honor,  as  defined  by  Cicero,  is  the  concurrent  approbation  of 
good  men ; those  only  being  fit  to  give  true  praise,  who  are  them- 
selves praiseworthy.  Anciently  the  Bomans  worshipped  virtue  and 
honor  as  gods ; they  built  two  temples,  which  were  so  seated,  that 
none  could  enter  the  temple  of  honor,  without  passing  through  the 
temple  of  virtue. 

The  way  to  be  truly  honored,  is  to  be  illustriously  good.  Maxim- 
ilian, the  German  emperor,  replied  to  one  who  desired  his  letters  pa- 
tent to  ennoble  him,  saying,  I am  able  to  make  you  rich ; but  virtue 
must  make  you  noble.  Who  would  not  desire  the  honor  that  Agesi- 
laus,  king  of  Sparta,  had,  who  was  fined  by  the  Sphori  for  having 
stolen  away  all  the  hearts  of  the  people  to  himself  alone  ? Of  whom 
it  is  said,  that  he  ruled  his  country  by  obeying  it.  It  is  with  glory 
as  with  beauty : for  as  a single  fine  lineament  cannot  make  a fine 
face,  neither  can  a single  good  quality  render  a man  accomplished ; 
but  a concurrence  of  many  fine  features,  and  good  qualities,  make  true 
beauty  and  true  honor. 

The  Athenians  raised  a noble  statue  to  the  memory  of  iEsop,  and 
placed  a slave  on  a pedestal,  that  men  might  know  the  way  to  honor 
was  open  to  all.  The  man  of  honor  is  internal,  the  person  of  honor 
an  external ; the  one  a real,  the  other  a fictitious  character.  A per- 


176 


PRACTICAL  CYCLOPAEDIA. 


son  of  honor  may  be  a profane  libertine,  penurious,  proud,  may  insult 
his  inferiors,  and  defraud  his  creditors ; but  it  is  impossible  for  a man 
of  honor  to  be  guilty  of  any  of  these. 

There  is  no  true  glory,  no  true  greatness,  without  virtue;  without 
which  we  do  but  abuse  all  the  good  things  we  have,  whether  they  be 
great  or  little,  false  or  real.  Biches  make  ub  either  covetous  or  prod- 
igal ; fine  palaces  make  us  despise  the  poor  and  poverty ; a great 
number  of  domestics  flatter  human  pride,  which  uses  them  like  slaves ; 
valor  oftentimes  turns  brutal  and  unjust ; and  a high  pedigree  makes 
a man  take  up  with  the  virtues  of  his  ancestors,  without  endeavoring 
to  acquire  any  himself. 

Where  honor  runs  parallel  with  the  laws  of  God  and  our  country, 
says  Addison,  it  cannot  be  too  much  cherished.  Says  Pope  : — 

li  Honor  and  shame  from  no  condition  rise: 

Act  well  your  part;  there  all  the  honor  lies.” 

“ Mine  honor  is  my  life;  both  grow  in  one; 

Take  honor  from  me,  and  ,my  life  is  undone.” — Shale. 


HONESTY. 

Nothing  more  completely  baffles  one  who  is  full  of  trick  and  du- 
plicity himself,  than  straightforward  and  simple  integrity  in  another. 
A knave  would  rather  quarrel  with  a brother  knave  than  a fool,  but 
he  would  rather  avoid  a quarrel  with  one  honest  man  than  with  both. 
He  can  combat  a fool  by  management  and  address,  and  he  can  con- 
, quer  a knave  by  temptations.  But  the  honest  man  is  neither  to  be 
bamboozled  or  bribed. 

A man  who  is  rightly  honest,  looks  not  to  what  he  might  do,  but 
to  what  he  should.  He  wears  always  the  same  countenance ; speaks 
the  truth ; his  cheeks  are  never  stained  with  the  blushes  of  recanta- 
tion ; nor  does  his  tongue  falter  to  make  good  a lie,  with  the  secret 
glosses  of  double  or  reserved  meaning.  An  honest  man  is  believed 
without  an  oath ; for  his  reputation  swears  for  him.  Xenocrates  was 
a man  of  so  much  truth  and  fidelity,  that  the  Athenians  gave  him 
alone  this  privilege,  that  his  evidence  should  be  lawful  without  swear- 
ing. And  it  is  said  of  Fabricius  that  a man  might  as  well  attempt 
to  turn  the  sun  out  of  its  course,  as  bring  him  to  do  a base  or  dis- 
honest action. 

Sincerity  of  heart  and  integrity  of  life,  are  the  great  and  indispen- 


HONESTY. 


177 


sable  ornaments  of  human  nature.  No  man  is  wise  or  safe,  but  he 
that  is  honest.  A firm  faith  and  true  honesty  are  not  to  be  forced 
by  necessity,  or  corrupted  by  reward.  Honesty  is  silently  commend- 
ed by  the  practice  of  even  the  most  wicked ; for  their  deceit  is  under 
its  colors. 

It  is  with  honesty  in  one  particular  as  with  wealth ; those  that 
have  the  thing  care  less  about  the  credit  of  it  than  those  that  have  it 
not.  What  passes  as  open-faced  honesty  is  often  masked  malignity. 
He  who  saith  there  is  no  such  thing  as  an  honest  man,  you  may  be 
sure  is  himself  a knave.  When  any  one  complains,  as  Diogenes  did, 
that  he  has  to  hunt  the  street  with  candles  at  noon-day  to  find  an 
honest  man,  we  are  apt  to  think  that  his  nearest  neighbor  would  have 
quite  as  much  difficulty  as  himself  in  making  the  discovery.  If  you 
think  there  isn’t  an  honest  man  living,  you  had  better,  for  appear- 
ance sake,  put  off  saying  it  till  you  are  dead  yourself.  Honesty  is 
the  best  policy,  but  those  who  do  honest  things  merely  because  they 
think  it  good  policy,  are  not  honest.  No  man  has  ever  been  too  hon- 
est. Cicero  believed  that  nothing  is  useful  that  is  not  honest.  He 
that  walketh  uprightly,  walketh  surely ; but  he  that  perverteth  his 
ways  shall  be  known.  There  is  an  alchemy  in  a high  heart  which 
transmutes  other  things  to  its  own  quality. 

The  truth  of  the  good  old  maxim,  that  “ Honesty  is  the  best  poli- 
cy,” is  upheld  by  the  daily  experience  of  life ; uprightness  and  integ- 
rity being  found  as  successful  in  business  as  in  everything  else.  As 
Hugh  Miller’s  worthy  uncle  used  to  advise  him,  “ In  all  your  deal- 
ings give  your  neighbor  the  cast  of  the  bauk, — 1 good  measure,  heaped 
up,  and  running  over,’ — and  you  will  not  lose  by  it  in  the  end.”  An 
English  brewer  of  beer  attributed  his  success  to  the  liberality  with 
which  he  used  his  malt.  Going  up  to  the  vat  and  tasting  it,  he  would 
say,  “ Still  rather  poor,  my  lads ; give  it  another  cast  of  the  malt.” 
The  brewer  put  his ‘'character  into  his  beer,  and  it  proved  generous 
accordingly,  obtaining  a reputation  in  England,  India,  and  the  Brit- 
ish colonies,  which  laid  the  foundation  of  a large  fortune.  Integrity 
of  word  and  deed  ought  to  be  the  very  corner-stone  of  all  business 
transactions.  To  the  tradesman,  the  merchant,  and  manufacturer,  it 
should  be  what  honor  is  to  the  soldier,  and  charity  to  the  Christian. 
In  the  humblest  calling  there  will  always  be  found  scope  for  the  ex- 
ercise of  this  uprightness  of  character.  Hugh  Miller  speaks  of  the 
honest  mason  with  whom  he  served  his  apprenticeship,  who  “put  his 
conscience  into  every  stone  that  he  laid.”  So  the  true  mechanic  will 
pride  himself  upon  the  thoroughness  and  solidity  of  his  work,  and  the 
12 


178 


PRACTICAL  CYCLOPAEDIA. 


high-minded  contractor  upon  the  honesty  of  performance  of  his  con- 
tract in  every  particular.  The  upright  manufacturer  will  find  not 
only  honor  and  reputation,  but  substantial  success,  in  the  genuine- 
ness of  the  article  which  he  produces,  and  the  merchant  in  the  hon- 
esty of  what  he  sells,  and  that  it  really  is  what  it  seems  to  be.  We 
may  succeed  for  a time  by  fraud,  by  surprise,  by  violence ; but  we 
can  succeed  permanently  only  by  means  directly  opposite.  It  is  not 
alone  the  courage,  the  intelligence,  the  activity,  of  the  merchant  and 
manufacturer  which  maintain  the  superiority  of  their  productions 
and  the  character  of  their  country ; it  is  far  more  their  wisdom,  their 
economy,  and,  above  all,  their  probity. 

It  may  be  admitted  that  trade  tries  character  perhaps  more  severe- 
ly than  any  other  pursuit  in  life.  It  puts  to  the  severest  tests  hon- 
esty, self-denial,  justice,  and  truthfulness ; and  men  of  business  who 
pass  through  such  trials  unstained,  are  perhaps  worthy  of  as  great 
honor  as  soldiers  who  prove  their  courage  amidst  the  fire  and  perils 
of  battle.  And,  to  the  credit  of  multitudes  of  men  engaged  in  the 
various  departments  of  trade,  we  think  it  must  be  admitted  that  on 
the  whole  they  pass  through  their  trials  nobly.  If  we  reflect  but  for 
a moment  on  the  vast  amount  of  wealth  daily  intrusted  even  to  sub- 
ordinate persons,  who  themselves  probably  earn  but  a bare  compe- 
tency,— the  loose  cash  which  is  constantly  passing  through  the  hands 
of  shopmen,  agents,  brokers,  and  clerks  in  banking  houses, — and  note 
how  comparatively  few  are  the  breaches  of  trust  which  occur  amidst 
all  this  temptation,  it  will  probably  be  admitted  that  this  steady  dai- 
ly honesty  of  conduct  is  most  honorable  to  human  nature,  if  it  do  not 
even  tempt  us  to  be  proud  of  it.  The  same  trust  and  confidence  re- 
posed by  men  of  business  in  each  other  as  implied  by  the  system  of 
credit,  which  is  mainly  based  upon  the  principle  of  honor,  would  be 
surprising  if  it  were  not  so  much  a matter  of  ordinary  practice  in  bu- 
siness transactions.  Dr.  Chalmers  has  well  said,  that  the  implicit 
trust  with  which  merchants  are  accustomed  to  confide  in  distant 
agents,  separated  from  them  perhaps  by  half  the  globe, — often  con- 
signing vast  wealth  to  men,  recommended  only  by  their  character, 
whom  perhaps  they  never  saw, — is  probably  the  finest  act  of  homage 
of  one  human  being  to  another. 

Although  common  honesty  is  still  happily  in  the  ascendant  amongst 
common  people,  and  the  general  business  community  is  still  sound  at 
heart,  putting  their  honest  character  into  their  respective  callings, — 
there  are  unhappily,  as  there  have  been  in  all  times,  but  too  many 
instances  of  flagrant  dishonesty  and  fraud,  exhibited  by  the  unscru- 


PUNCTUALITY. 


179 


pulous,  the  over-speculative,  and  the  intensely  selfish,  in  their  haste 
to  be  rich.  There  are  tradesmen  who  adulterate,  contractors  who 
“scamp,”  manufacturers  who  give  us  shoddy  instead  of  wool,  “dress- 
ing” instead  of  cotton,  cast-iron  tools  instead  of  steel,  needles  without 
eyes,  razors  made  only  “ to  sell,”  and  swindled  fabrics  in  many  shapes. 
But  these  we  must  hold  to  be  the  exceptional  cases  of  low-minded  and 
grasping  men,  who,  though  they  may  gain  wealth  which  they  proba- 
bly cannot  enjoy,  will  never  gain  an  honest  character,  nor  secure  that 
without  which  wealth  is  nothing, — a satisfied  conscience.  Money 
earned  by  falsehood,  cheating,  and  over-reaching,  may  for  a time  daz- 
zle the  eyes  of  the  unthinking ; but  the  bubbles  blown  by  unscrupu- 
lous rogues,  when  full-blown,  usually  glitter  only  to  burst.  The  dis- 
honest, for  the  most  part,  come  to  a sad  end  even  in  this  world ; and 
though  the  successful  swindles  of  others  may  not  be  found  out,  and 
the  gains  of  their  roguery  may  remain  with  them,  it  will  be  as  a 
curse  and  not  as  a blessing.  To  such  the  words  of  the  Apostle  strong- 
ly apply : “ Your  gold  and  silver  is  cankered  : and  the  rust  of  them 

shall  be  a witness  against  you,  and  shall  eat  your  flesh  as  it  were 
fire.”  ' 

It  is  possible  that  the  scrupulously  honest  man  may  not  grow  rich 
so  fast  as  the  unscrupulous  and  dishonest  one ; but  the  success  will 
be  of  a truer  kind,  earned  without  fraud  or  injustice.  And  even 
though  a man  should  for  a time  be  unsuccessful,  still  he  must  be  hon- 
est; better  lose  all  and  save  character.  For  character  is  itself 
a fortune;  and  if  the  high-principled  man  will  but  hold  on  his  way 
courageously,  success  will  surely  come, — nor  will  the  highest  reward 
of  all  be  withheld  from  him. 


PUNCTUALITY. 

There  were  four  good  habits  a wise  man  recommended  to  be  essen- 
tially necessary  for  the  management  of  temporal  concerns ; and  these 
were  punctuality,  accuracy,  steadiness,  and  dispatch.  Without  the 
first  of  these,  time  is  wasted ; without  the  second,  mistakes  the  most 
hurtful  to  our  own  credit  and  interest  and  that  of  others  may  be  com- 
mitted; without  the  third,  nothing  can  be  well  done;  and  without 
the  fourth,  opportunities  of  great  advantages  are  lost,  which  it  is  im- 
possible to  recall. 

A punctual  man  can  always  find  leisure,  a negligent  one  never. 


180 


PRACTICAL  CYCLOPAEDIA. 


Appointments  once  made,  become  debts.  I have  no  right  to  throw 
away  your  time  if  I do  my  own.  One  of  the  first  habits  young  per- 
sons should  form,  should  be  that  of  doing  things  at  their  right  time. 
They  should  establish  a character  that  will  be  a pledge  that  whenever 
anything  is  undertaken,  it  will  be  completed  at  the  right  time.  If 
you  make  an  engagement  to  meet  any  one  at  a certain  time,  be  sure 
and  be  at  the  place  exactly  at  the  time  appointed.  Do  not  say  a few 
minutes  will  not  make  any  difference.  If  you  engage  to  do  anything 
by  a certain  hour,  do  not  say  it  will  be  just  as  well  if  it  be  done  half 
an  hour  afterward. 

A proper  consideration  of  the  value  of  time,  will  inspire  habits  of 
punctuality.  Punctuality,  said  Louis  XIY,  is  the  politeness  of  kings. 
It  is  also  the  duty  of  gentlemen,  and  the  fiecessity  of  men  of  business. 
Nothing  begets  confidence  in  a man  sooner  than  the  practice  of  this 
virtue,  and  nothing  shakes  confidence  sooner  than  the  want  of  it.  He 
who  holds  to  his  appointment  and  does  not  keep  you  waiting  for  him, 
shows  that  he  has  regard  for  your  time  as  well  as  for  his  own.  Thus 
punctuality  is  one  of  the  modes  by  which  we  testify  our  personal  res- 
pect for  those  whom  we  are  called  upon  to  meet  in  the  business  of 
life.  It  is  also  conscientiousness  in  a measure ; for  an  appointment  is 
a contract,  express  or  implied,  and  he  who  does  not  keep  it  breaks 
faith,  as  well  as  dishonestly  uses  other  people’s  time,  and  thus  inevi- 
tably loses  character.  We  naturally  come  to  the  conclusion  that  the 
person  who  is  careless  about  time,  will  be  careless  about  busi- 
ness, and  that  he  is  not  the  one  to  be  trusted  with  the  transaction  of 
matters  of  importance.  When  Washington’s  secretary  excused  him- 
self for  the  lateness  of  his  attendance,  and  laid  the  blame  upon  hi? 
watch,  his  master  quietly  said,  11  Then  you  must  get  another  watch, 
or  I another  secretary.” 

The  unpunctual  man  is  a general  disturber  of  others’  peace  and  seren- 
ity. Everybody  with  whom  he  has  to  do  is  thrown  from  time  to  time 
into  a state  of  fever ; he  is  systematically  late ; regular  only  in  his 
irregularity.  He  conducts  his  dawdling  upon  a system;  always  ar- 
rives at  his  appointment  after  time ; gets  to  the  railway  station  after 
the  train  has  started ; and  posts  his  letters  when  the  box  -has  closed. 
Business  is  thus  thrown  into  confusion,  and  everybody  concerned  is 
put  out  of  temper.  It  will  generally  be  found  that  the  men  who  are 
thus  habitually  behind  time,  are  as  habitually  behind  success ; and 
the  world  generally  casts  them  aside  to  swell  the  ranks  of  the  grum- 
blers and  the  railers  against  fortune.  A London  publisher,  who  rose 
from  a very  humble  position  in  life,  once  said  of  himself,  that  he  “had 


PUNCTUALITY. 


181 


lodged  with  beggars,  and  had  the  honor  of  presentation  to  royalty,” 
and  that  he  attributed  his  success  in  life  mainly  to  three  things, — 
punctuality  as  to  time,  self-reliance,  and  integrity  in  word  and  deed. 

If  you  desire  to  enjoy  life,  avoid  unpunctual  people.  They  impede 
business  and  poison  pleasure.  Make  it  your  own  rule,  not  only  to 
be  punctual,  but  a little  beforehand.  Such  a habit  secures  a com- 
posure, which  is  essential  to  happiness.  For  want  of  it  many  peo- 
ple live  in  a constant  fever,  and  put  all  about  them  in  a fever  too. 

It  is  related  of  a Mr.  Scott,  of  Exeter,  England,  who  traveled  on 
business  till  about  eighty  years  of  age,  and  was  one  of  the  most  cele- 
brated characters  in  the  Kingdom  for  punctuality  by  his  methodical 
conduct,  joined  to  uniform  diligence,  amassing  a large  fortune  that 
for  a long  series  of  years,  the  proprietors  of  every  inn  he  frequented 
in  Devon  and  Cornwall  knew  the  day  and  the  very  hour  he  would 
arrive.  A short  time  before  he  died,  a gentleman  on  a journey  in 
Cornwall  stopped  at  a small  inn  to  dine.  The  waiter  presented  him 
with  a bill  of  fare  that  he  did  not  approve  of ; but  observing  a fine 
duck  roasting,  “ I’ll  have  that,”  said  the  traveler.  “ You  can  not, 
sir,”  said  the  landlord  “ it  is  for  Mr.  Scott,  of  Exeter.”  “I  know 
Mr.  Scott  very  well,”  rejoined  the  gentleman ; “ he’s  not  in  your 
house.”  “ True,  sir,”  said  the  landlord,  “ but  six  months  ago,  when 
he  was  here  last,  he  ordered  a duck,  to  be  ready  for  him  this  day 
precisely  at  two  o’clock,”  and  to  the  astonishment  of  the  traveler,  he 
saw  the  old  gentleman  jogging  into  the  inn-yard  just  about  five  min- 
utes before  the  appointed  time. 

A certain  punctual  and  wealthy  landlord,  remarkable  for  his  ur- 
banity of  manners  and  willingness  to  oblige  every  one  who  is  up  to 
the  mark,  when  pay-day  comes,  has  a large  number  of  tenants,  and 
never  varies  five  minutes  from  a certain  hour  on  each  quarter-day  to 
call  in  person  and  receive  his  due.  One  day  a very  good  tenant 
asked  a little  delay,  as  he  was  a little  short  of  funds,  and  he  had  a 
note  to  meet  at  the  bank,  and  pleaded  in  addition  that  he  had  always 
been  up  to  the  time  before,  and  only  wanted  a little  extension  now. 
“Oh,  certainly,”  said  the  generous  landlord,  taking  out  his  watch; 
“it  is  now  twelve  oclock ; Til  call  around  at  two!” 

On  one  occasion,  when  Washington  was  sitting  for  his  portrait  in 
Mr.  Peale’s  painting  room,  he  looked  at  his  watch  and  said : “ Mr. 

Peale,  my  time  for  sitting  has  expired,  but  if  three  minutes  longer 
will  be  of  any  importance  to  you,  I will  remain,  and  make  up  the 
time  by  hastening  my  walk  up  to  the  State  House,  (where  Congress 
was  in  session.)  I know  exactly  how  long  it  will  take  to  walk  there. 


182 


PRACTICAL  CYCLOPAEDIA. 


and  it  will  not  do  for  me,  as  President,  to  be  absent  at  the  hour  of 
meeting.” 

Mrs.  Washington  was  as  remarkable  for  punctuality  as  her  illus- 
trious husband.  At  one  time,  during  the  General's  absence,  he  wrote 
to  her  to  get  Mr.  Peale  to  paint  her  portrait  in  miniature,  and  to  send 
it  to  him.  Mrs.  Washington  wrote  a note  to  the  artist,  saying  that 
her  presence  at  home  was  indispensable  when  the  General  was  away, 
and  it  would  not  be  convenient  for  her  to  attend  at  his  painting  room. 
She  requested  him,  therefore,  to  come  to  her  house  for  the  sittings 
and  offered  to  accommodate  herself  to  any  hour  when  it  would  suit 
him  to  be  away  from  his  studio.  In  reply,  Mr.  Peale  appointed  sev- 
en o'clock  in  the  morning.  When  he  left  his  home  to  keep  the  en- 
gagement for  the  first  sitting,  it  occurred  to  him  that  the  lady  might 
not  be  quite  ready  to  see  him  at  so  early  an  hour.  He  walked  on 
more  slowly  than  usual.  Mrs.  Washington  met  him  with  the  obser- 
vation, “ Mr.  Peale,  I have  been  in  the  kitchen  to  give  my  orders  for 
the  day ; have  read  the  newspaper,  and  heard  my  niece  take  her  les- 
son on  the  harp,  and  yet  I have  waited  on  you  twenty  minutes.”  The 
gentleman,  of  course,  felt  exceedingly  mortified,  and  remarked  that 
if  his  engagement  had  been  with  General  Washington,  he  should  have 
felt  the  importance  of  being  punctual  to  the  minute,  but  he  thought 
it  necessary  to  give  a lady  a little  more  time.  “ Sir,”  replied  Mrs. 
Washington,  “ I am  as  punctual  as  the  General.”  It  may  be  imag- 
ined that  Mr.  Peale  took  care  to  be  at  the  house  the  next  day  at  the 
time  appointed. 

Among  mechanics,  punctuality  is  a great  desideratum.  Show  us 
a mechanic  who  will  get  our  work  done  by  the  time  specified,  and  we 
will  cherish  him  as  the  apple  of  our  eye.  But  to  the  mechanic  who 
makes  us  call  twice,  (fire  and  sickness  excepted,)  we  bid  farewell — a 
long  farewell — he  is  not  the  man  for  our  money.  The  mechanic  gains 
nothing  by  false  promises  except  a bad  name.  In  order  to  grasp  at 
all  the  work  in  a neighborhood,  many  a mechanic  will  promise  when 
he  knows  it  is  not  in  his  power  to  perform.  What  is  such  a man  but 
a liar  ? To  say  nothing  of  the  vice  of  lying,  than  which  there  is 
nothing  more  low  and  contemptible,  the  mechanic,  in  the  end,  gets 
far  less  work  by  false  promises  than  he  would  by  a strict  adherence 
to  the  truth.  Punctuality  in  a mechanic  is  the  soul  of  business,  the 
foundation  of  prosperity,  and  the  security  of  a good  reputation. 

Appoint  a time  for  everything,  and  do  everything  in  its  time. 

An  incident  is  told  of  Sir  William  Napier,  who  was  one  day  taking 
a long  country  walk  near  Freshford,  when  he  met  a little  girl  about 


FORTITUDE. 


183 


five  years  old,  sobbing  over  a broken  bowl ; she  bad  dropped  and  bro- 
ken it  in  bringing  it  back  from  the  field  to  which  she  had  taken  her 
father’s  dinner  in  it,  and  she  said  she  would  be  beaten  on  her  return 
home  for  having  broken  it ; then,  with  a sudden  gleam  of  hope,  she 
innocently  looked  up  into  his  face  and  said,  “ But  yee  can  mend  it, 
can’t  ee  ? ” My  father  explained  that  he  could  not  mend  the  bowl, 
but  the  trouble  he  could,  by  the  gift  of  a sixpence  to  buy  another. 
However,  on  opening  his  purse  it  was  empty  of  silver,  and  he  had  to 
make  amends  by  promising  to  meet  his  little  friend  in  the  same  spot 
at  the  same  hour  the  next  day,  and  to  bring  the  sixpence  with  him, 
bidding  her  meanwhile  tell  her  mother  she  had  seen  a gentleman  who 
would  bring  her  the  money  for  the  bowl  next  day.  The  child,  en- 
tirely trusting  him,  went  on  her  way  comforted.  On  his  return 
home,  he  found  an  invitation  awaiting  him  to  dine  in  Bath  the  fol- 
lowing evening,  to  meet  some  one  whom  he  specially  wished  to  see. 
He  hesitated  for  some  little  time  trying  to  calculate  the  possibility 
of  giving  the  meeting  to  his  little  friend  of  the  broken  bowl  and  of 
still  being  in  time  for  the  dinner-party  in  Bath ; but  finding  this 
could  not  be,  he  wrote  to  decline  accepting  the  invitation  on  the  plea 
of  a “ pre-engagement,”  saying  to  us,  “ I cannot  disappoint  her,  she 
trusted  me  so  implicitly.” 


FOKTITUDE. 

It  is  good  for  man  that  he  bear  the  yoke  in  his  youth.  Oaks  are 
made  hard  by  strong  discipline.  As  a gladiator  trained  the  body,  so 
must  we  train  the  mind  to  self-sacrifice,  “ to  endure  all  things,”  to 
meet  and  overcome  difficulty  and  danger.  We  must  take  the  roagh 
and  thorny  roads  as  well  as  the  smooth  and  pleasant ; and  a portion 
at  least  of  our  daily  duty  must  be  hard  and  disagreeable ; for  the 
mind  cannot  be  kept  strong  and  healthy  in  perpetual  sunshine  only, 
and  the  most  dangerous  of  all  states  is,  that  of  constantly  recurring 
pleasure,  ease,  and  prosperity. 

It  seems  as  if  man  were  like  the  earth.  It  cannot  bask  forever 
in  sunshine.  The  snows  of  winter  and  frosts  must  come  and  work  in 
the  ground  and  mellow  it  to  make  them  fruitful.  A man  upon  whom 
continuous  sunshine  falls  is  like  the  earth  in  August.  He  becomes 
parched  and  dry,  and  hard  and  close-grained.  To  some  men  the  win- 
ter and  spring  come  when  they  are  young ; others  are  born  in  sum- 


184 


PBACTICAL  CYCLOPEDIA. 


mer  and  are  only  made  fit  to  die  by  a winter  of  sorrow  coming  to 
them  when  they  are  middle-aged  or  old. 

Fortitude  has  its  extremes  as  well  as  the  rest  of  the  virtues,  and 
ought,  like  them,  to  be  always  attended  by  prudence. 

The  gallant,  the  accomplished,  and  more  than  all  that,  the  good 
Major  Popham,  who  departed  this  life  not  long  ago  on  the  verge  of  a 
hundred,  the  last  surviving  member  of  the  family  of  Washington,  of 
whom  he  was  an  aid-de-camp,  once  remarked  thus : “ People  talk,” 

said  he,  “ of  the  hardships  of  the  revolutionary  war.  Sir,  there  were 
no  hardships  in  it.  There  was  an  excitement,  an  enthusiasm  attend- 
ing on  the  cause  in  which  we  were  engaged,  which  kept  up  our  spirits, 
and  actually  made  toil  and  privation  a pleasure.”  “ But,  Major,  you 
had  hard  work,  and  hard  fare,  and  hard  fighting,”  was  the  reply. 
11  That’s  all  true,  ” he  again  said,  “ but  no  hardship . Studio  fallente 
labor  cm,  you  know  Horace  says — the  interest  beguiled  the  toil.  No 
years  of  my  life  fled  away  more  quickly  and  pleasantly.” 

What  we  have  seen  of  men  and  of  the  world  convinces  us  that  one 
of  the  first  conditions  of  enjoying  life  is  to  have  something  to  do, 
something  great  enough  to  rouse  the  mind  and  noble  enough  to  sat- 
isfy the  heart,  and  then  to  give  our  mind  and  heart,  our  thought  and 
toil  and  affections  to  it,  to  labor  for  it,  in  the  fine  words  of  Eobert 
Hall,  “with  an  ardor  bordering  on  enthusiasm,”  or,  as  a yet  greater 
sage  expresses  it,  to  11  do  it  with  all  our  might” 

Skillful  mariners  get  their  art  in  tempestuous  storms ; any  novice 
can  sail  on  a smooth  sea. 


INDEPENDENCE. 

Though  no  man  is  perfectly  independent  of  all  others,  yet  be  above 
the  world,  and  act  from  your  own  sense  of  right  and  wrong.  Let 
your  judgment  control  your  conduct,  and  your  conscience  control 
your  judgment  always.  Be  independent. 


PEUDENCE. 


The  richest  endowments  of  the  mind,  are  temperance,  prudence, 
and  fortitude.  Prudence  is  a universal  virtue,  which  enters  into  the 


PRUDENCE. 


185 


composition  of  all  the  rest ; and  where  she  is  not,  fortitude  loses  its 
name  and  nature.  At  every  action  and  enterprise,  ask  yourself  this 
question : What  will  the  consequence  of  this  be  to  me  ? Am  I not 
likely  to  repent  of  it  ? I shall  be  dead  in  a little  time,  and  then  all  is 
over  with  me.  Whatever  thou  takest  in  hand,  remember  the  end, 
and  thou  shalt  never  do  amiss.  Think  before  you  speak,  and  consid- 
er before  you  promise.  Take  time  to  deliberate  and  advise;  but  lose 
no  time  in  executing  your  resolutions.  Do  nothing  to-day  that  you 
will  repent  of  to-morrow.  In  the  morning,  think  of  what  you  have 
to  do;  and  at  night,  ask  yourself  what  you  have  done.  Seek  not  out 
the  things  that  are  too  hard  for  thee.  Strive  not  in  a matter  that 
concerneth  thee  not. 

As  man  is  a being  very  sparingly  furnished  with  the  power  of  pre- 
science, he  can  provide  for  the  future  only  by  considering  the  past ; 
and  as  futurity  is  all  in  which  he  has  any  real  interest,  he  ought  very 
diligently  to  use  the  only  means  by  which  he  can  be  enabled  to  enjoy 
it,  and  frequently  to  revolve  the  experiments  which  he  has  hitherto 
made  upon  life,  that  he  may  gain  wisdom  from  his  mistakes,  and  cau- 
tion from  his  miscarriages.  When  a prudent  man,  says  Lord  Ches- 
terfield, gets  into  that  predicament  that  he  must  ask  himself  more 
than  once  what  he  shall  do,  he  will  answer,  ‘ Nothing.'  Where  reason 
points  out  no  good  way,  or  at  least  none  less  bad  than  the  other,  he 
will  stop  short  and  wait  for  light.  A little  busy  mind  runs  on  at  all 
events — must  be  doing,  and  like  a blind  horse,  fears  no  danger  be- 
cause he  sees  none.  Look  before  you  leap.  Dangers  avoided  inspire 
confidence  in  Providence.  Be  ye  wise  as  serpents,  yet  harmless  as 
doves. 

Judgment  is  the  throne  of  prudence,  and  silence  is  its  sanctuary. 
Nothing  goes  wrong  where  prudence  is  the  guide.  Your  wit  makes 
clear  things  doubtful ; but  it  is  your  prudence  that  makes  doubtful 
things  clear.  It  is  a sign  of  great  prudence  to  be  willing  to  receive 
instruction ; the  most  intelligent  persons  sometimes  stand  in  need  of 
it.  Had  I been  in  the  worldly  sense  of  the  word  even  a prudent 
man,  said  Lord  Byron,  I should  not  be  where  I am  now.  The  man 
that  is  prudent  and  energetic  will  succeed.  Though  fortune  seems  to  • 
be  a universal  mistress,  yet  prudence  is  her’s.  When  we  are  guided 
by  prudence,  we  are  surrounded  by  all  other  divinities. 

The  most  provident  have  commonly  more  to  spare  than  men  of 
great  fortunes.  Prudence  saves  what  passion  wastes.  Never  spend 
money  before  you  have  it.  Do  not  all  that  you  can  do ; spend  not  all 
that  you  have;  believe  not  all  that  you  hear;  and  tell  not  all  that 


186 


PRACTICAL  CYCLOPEDIA. 


you  know.  It  is  a maxim  of  prudence,  to  leave  things  before  they 
leave  us.  He  should  consider  often,  who  can  choose  but  once.  Sell 
not  virtue  to  purchase  wealth. 

Charity  obliges  us  not  to  mistrust  a man ; prudence  not  to  trust 
him  before  we  know  him. 


SAVING. 

It  is  not  what  people  eat,  but  what  they  digest,  that  makes  them 
strong.  It  is  not  what  they  gain,  but  what  they  save,  that  makes 
them  rich.  It  is  not  what  they  read,  but  what  they  remember,  that 
makes  them  learned.  It  is  not  what  they  profess,  but  what  they 
practice,  that  makes  them  righteous.  These  are  very  plain  and  im- 
portant truths,  too  little  heeded*  by  gluttons,  spendthrifts,  book- 
worms, and  hypocrites.  It  is  not  the  money  that  a man  earns,  but 
the  money  that  he  saves,  which  enriches  him.  Anybody  may  acquire 
wealth  who  will  remember  to  act  on  this  principle.  The  facility  with 
which  money  can  be  gained  by  industry,  in  this  country,  is  very  great 
when  compared  with  the  facilities  for  gaining  it,  generally  abroad; 
but  we  are  an  extravagant  people,  and  we  expend  our  earnings  with 
a commensurate  prodigality.  Those  who  do  not,  but  practice  self- 
restraint  and  a careful  economy  invariably  grow  rich.  They  cannot 
well  avoid  it.  Money  makes  money.  The  first  thousand  dollars  soon 
creates  more  thousands ; and  if  you  will  only  compute  it,  you  would 
be  surprised  to  discover  how  soon  you  have  expended  that  thousand 
upon  purchases  by  no  means  indispensable  to  either  your  comfort  or 
your  happiness.  “ It's  what  thee’ll  spend,  my  son,”  said  a sage  old 
Quaker,  “ not  what  thee’ll  make,  which  will  decide  whether  thee  is 
to  be  rich  or  no.”  The  advice  was  right,  for  it  was  but  Franklin’s  in 
another  shape.  “ Take  care  of  the  pennies,  and  the  pounds  will  take 
care  of  themselves.”  But  it  cannot  be  too  often  repeated.  Men  are 
continually  indulging  in  small  expenses,  saying  to  themselves  that  it 
is  only  a trifle,  yet  forgetting  that  in  the  aggregate  it  is  serious,  that 
even  the  sea-shore  is  made  up  of  petty  grains  of  sand.  Ten  cents  a 
day  is  even  thirty-six  dollars  and  a half  a year,  and  that  is  the  inter- 
est of  a capital  of  six  hundred  dollars.  The  man  that  saves  ten  cents 
a day  only,  is  so  much  richer  than  if  he  does  not,  as  if  he  owned  a life 
estate  in  a house  worth  six  hundred  dollars.  Every  sixteen  years, 
ten  cents  a day  becomes  six  hundred  dollars ; and  if  invested  quar- 


SAVING.  187 

terly  does  not  take  half  the  time.  But  ten  cents  a day  is  child’s  play, 
some  will  exclaim. 

It  takes  more  of  a man,  requires  more  mind,  more  moral,  to  save 
money  than  to  make  it ; the  idea  being  expressed,  although  in  not 
very  elegant  phrase,  “Any  fool  or  knave  can  make  money,  but  it  re- 
quires a wise  man  to  keep  it.”  A penny  saved  is  tuppence  gained. 
A man  is  a man,  in  proportion  to  the  amount  of  self-denial  he  can 
exercise  over  himself,  in  proportion  to  his  moral  courage  to  deny 
himself  as  to  his  appetites  and  gratifications.  Spendthrifts  have  none 
of  these  high  qualities,  consequently,  the  world  over,  they  are  con- 
temptuously set  aside  with  the -expression:  “Oh!  he’s  no  account.” 
Where  there  is  most  poverty,  there  is  most  crime,  destitution,  dis- 
ease, and  premature  death. 

The  way  to  keep  money  is  to  earn  it  fairly  and  honestly.  Money 
so  obtained  is  pretty  certain  to  abide  with  its  possessor.  But  money 
that  is  inherited,  or  that  in  any  way  comes  without  a just  and  fair 
equivalent,  is  almost  certain  to  go  as  it  came.  The  young  man  who 
begins  by  saving  a few  shillings,  and  thriftily  increases  his  store — 
every  coin  being  a representative  of  a good  solid  work,  honestly  and 
manfully  done — stands  a better  chance  to  spend  the  last  half  of  his 
life  in  affluence  and  ease  than  he  who,  in  his  haste  to  become  rich, 
obtains  money  by  dashing  speculations  or  the  devious  means  which 
abound  in  the  foggy  regions  lying  between  fair  dealing  and  actual 
fraud.  Among  the  wisest  and  most  thrifty  men  of  wealth,  the  cur- 
rent proverb  is,  “Money  comes  as  it  goes.”  Let  the  young  man  make 
a note  of  this  and  see  that  his  money  comes  fairly,  that  it  may  long 
abide  with  him. 

The  saving  of  money,  like  the  getting,  should  be  intelligent  of  a 
purpose  beyond.  It  should  not  be  saving  for  saving’s  sake,  but  for 
the  sake  of  some  worthy  object  to  be  accomplished  by  the  money 
saved.  A shoemaker  being  asked  how  he  contrived  to  give  so  much, 
replied,  that  it  was  easily  done  by  obeying  St.  Paul’s  precept  in 
1 Cor.  xvi,  2,  “Upon  the  first  day  of  the  week,  let  every  one  of  you 
lay  by  him  in  store,  as  God  hath  prospered  him.”  I earn,  said  he, 
one  day  with  another,  about  a dollar  a day ; and  I can,  without  in- 
convenience to  myself  or  family,  lay  by  five  cents  of  this  sum  for 
charitable  purposes;  the  amount  is  thirty  cents  a week.  My 
wife  takes  in  sewing  and  washing,  and  earns  about  two  dollars  a 
week,  and  she  lays  by  something  like  ten  cents  of  that.  My  children 
each  of  them  earn  a shilling  or  two,  and  they  are  glad  to  contribute 
a penny ; so  that  altogether  we  lay  by  us  in  store  forty  cents  a woek ; 


188 


PKACTICAL  CYCLOPEDIA. 


and  if  we  have  been  unusually  prospered,  we  conrtibute  something 
more.  The  weekly  amount  is  deposited  every  Sunday  morning  in  a 
box  kept  for  that  purpose,  and  reserved  for  future  use.  Thus,  by 
these  small  earnings,  we  have  learned  that  it  is  more  blessed  to  give 
than  receive.  The  yearly  amount  saved  in  this  way  is  about  twenty- 
five  dollars  ; and  I distribute  this  among  the  various  benevolent  soci- 
eties, according  to  the  best  of  my  judgment. 

There  is  now  an  old  man  in  an  almshouse,  in  Bristol,  England,  who 
states  that  for  sixty  years  he  spent  sixpence  a day  in  drink,  but  was 
never  intoxicated.  A gentleman  who*  heard  this  statement  aston- 
ished the  old  man  by  showing  him,  in  figures,  that  his  sixpence  a day, 
if  invested  at  five  per  cent.,  compound  interest,  would  have  amounted 
by  this  time  to  over  $16,000.  A shilling  a day  saved  amounts  to  an 
estate  in  the  course  of  a life.  A son  of  Caleb  Smith,  of  Amherst, 
Massachusetts,  about  ten  years  of  age,  has  thirty  dollars  in  silver  that 
he  inherited  from  his  grandfather,  who,  seventy  years  ago,  presented 
it  to  the  father  of  the  boy  on  condition  that  it  should  be  kept  in  the 
family  as  an  heir-loom.  Had  it  been  placed  at  interest  it  would  now 
amount  to  about  $2,000. 

Economy  is  especially  important  in  the  outset  of  life,  until  the 
foundations  of  an  estate  are  laid.  Many  men  are  poor  all  their  days, 
because,  when  their  necessary  expenses  were  small,  they  did  not  seize 
the  opportunity  to  save  a small  capital,  which  would  have  changed 
their  fortunes  for  the  whole  of  their  lives.  He  who  buys  too  many 
superfluities  may  be  obliged  to  sell  his  necessaries.  It  is  better  to 
know  what  you  don’t  want,  than  not  to  know  what  you  do  want. 

The  world  is  full  of  people  who  can’t  imagine  why  they  don’t  pros- 
per like  their  neighbors,  when  the  real  obstacle  is  not  in  banks  or 
tariffs,  in  bad  public  policy  or  hard  times,  but  in  their  own  extrava- 
gance and  heedless  ostentation.  The  young  clerk  marries  and  takes 
a house,  which  he  proceeds  to  furnish  twice  as  expensively  as  he  can 
afford,  and  then  his  wife,  instead  of  taking  hold  to  earn  a livelihood 
by  doing  her  own  work,  must  have  a hired  servant  to  help  spend  his 
limited  earnings.  Ten  years  afterwards  you  will  find  him  struggling 
on  under  a load  of  debts  and  children,  wondering  why  luck  was  al- 
ways against  him,  while  his  friends  regret  his  unhappy  destitution 
and  financial  inability.  Had  they  from  the  first  been  frank  and 
honest,  he  need  not  have  been  so  unlucky. 

The  single  man  11  hired  out”  in  the  country  at  ten  or  fifteen  dollars 
per  month,  who  contrives  to  dissolve  his  year’s  earnings  in  frolics 
and  fine  clothes ; the  clerk  who  has  five  hundred  a year,  and  melts 


SAVING. 


189 


fifty  of  it  into  liquor  and  cigars,  are  paralleled  by  the  young  mer- 
chant who  fills  a house  with  costly  furniture,  gives  dinners,  and  drives 
a fast  horse  on  the  strength  of  the  profits  he  expects  to  realize  when 
his  goods  are  sold  and  his  notes  all  paid.  Let  a man  have  a genius 
for  spending,  and  whether  his  income  be  a dollar  a day  or  a dollar  a 
minute,  it  is  equally  certain  to  prove  inadequate.  The  man  who,  be- 
ing single,  does  not  save  money  on  six  dollars  a week,  will  not  be  apt 
to  on  sixty;  and  he  who  does  not  lay  up  something  in  his  first  year 
of  independent  exertion,  will  be  pretty  apt  to  wear  la  poor  man's  hair 
into  his  grave. 

The  art  of  money-saving  is  an  important  part  of  the  art  of  money- 
getting. Without  frugality  no  one  can  become  rich ; with  it,  few 
would  be  poor.  Those  who  consume  as  fast  as  they  produce,  are  on 
the  road  to  ruin.  As  most  of  the  poverty  we  meet  with  grows  out 
of  idleness  and  extravagance,  so  most  large  fortunes  have  been  the 
result  of  habitual  industry  and  frugality.  The  practice  of  economy 
is  as  necessary  in  the  expenditure  of  time  as  of  money.  They  say 
that  if  we  “ take  care  of  the  pence,  the  pounds  will  take  care  of  them- 
selves.” So,  if  we  take  care  of  the  minutes,  the  days  will  take  care 
of  themselves. 

Beware  of  little  expenses,  for  saving  is  the  bee-line  road  to  wealth. 
The  first  effort  to  save  is  the  most  difficult ; only  begin  and  it  will 
soon  become  easy.  Forget  not  that  the  loftiest  structures  were  raised 
stone  by  stone. 

If  every  laborer  would  make  a rule  to  lay  by  something  from  his 
earnings  every  week,  even  though  it  is  but  a dime,  it  would  be  a great 
step  gained  toward  independence.  There  are  few,  if  any,  in  the  com- 
mon walks  of  life  who  cannot  do  this,  and  the  first  five  dollars  laid  by 
in  the  savings  bank,  is  a good  foundation  for  a fortune.  It  will  make 
you  more  careful  of  little  useless  expenditures,  and  give  you  great 
relief  and  satisfaction  in  view  of  possible  reverses,  or  long-continued 
sickness.  Every  one  who  can,  should  lay  aside  for  a rainy  day.  A 
lady  who  was  in  the  habit  of  cutting  out  a great  deal  of  work  for  a 
large  establishment,  found  a great  many  bits  of  cloth  accumulating, 
and  her  first  impulse  was  to  burn  them ; but  she  thought  better  of  it, 
and  saved  them  up  until  a convenient  opportunity  occurred  for  send- 
ing them  to  a paper  mill.  A rustling  five-dollar  bill  was  sent  back 
to  her,  much  to  her  surprise  and  pleasure.  She  resolved  to  put  it 
into  the  savings  bank,  and  add  to  it  all  her  rag-money.  After  a time 
a very  good  opportunity  occurred  to  buy  a gold  watch,  which  she  de- 
sired to  improve.  She  looked  over  her  bank  funds,  and  found  that 


190 


PRACTICAL  CYCLOPAEDIA. 


she  had  sufficient  to  purchase  it.  So  her  rag-bag  literally  brought 
her  a gold  watch.  The  little  fund  kept  steadily  growing,  and  now 
the  habit  of  saving  had  become  formed,  and  she  was  able  by  good 
management  to  add  a few  dollars  aside  from  the  rag-money,  until  at 
length,  with  the  added  interest  and  all,  it  amounted  to  twenty-five 
hundred  dollars.  “ I hardly  know  how  it  has  accumulated,”  said  the 
lady.  “A  few  cuttings  laid  aside  when  I cut  out  my  work — a few 
dollars  carried  to  the  bank  when  I went  to  the  city — a little  interest 
added  on  from  time  to  time — and  it  has  grown  up  almost  without 
thought  or  care  on  my  part.”  There  is  a wonderful  power  in  these 
littles.  Just  try  it  in  little  savings,  if  you  would  be  well  convinced 
of  it. 

It  depends  much,  more  on  our  savings  than  on  our  income,  whether 
we  shall  become  prosperous  or  whether  our  lives  shall  be  constantly 
harrassed  by  want  and  its  attendant  miseries. 

John  Wesley,  in  his  powerful  sermon  on  the  use  of  money,  lays 
down  these  three  rules — Make  all  you  can  ; save  all  you  can ; give 
all  you  can.  To  make  without  saving,  is  useless  and  absurd.  To 
save  without  giving,  is  covetousness  and  idolatry.  To  make  and  then 
save  is  wise.  To  save  and  then  give  is  Christian. 

He  that  is  taught  to  live  upon  little,  owes  more  to  his  father’s 
wisdom,  than  he  that  has  a great  deal  left  him,  does  to  his  father’s 
care. 

It  is  easier  to  increase  our  wants,  be  it  ever  so  much,  than  to  re- 
duce them,  be  it  ever  so  little.  To  find  the  sheriff’s  office,  every  time 
you  earn  five  dollars  spend  ten.  There’s  two  ways  of  doing  it,  said 
Pat  to  himself,  as  he  stood  musing  and  waiting  for  a job.  If  I save 
me  two  thousand  dollars,  I must  lay  up  two  hundred  dollars  a year 
for  twenty  years,  or  I can  put  away  twenty  dollars  a year  for  two 
hundred  years — now  which  shall  I do? 

Frugality  is  good,  if  liberality  be  joined  with  it.  Frugality  is  a 
fair  fortune,  and  industry  a good  estate.  If  there  is  no  fuel,  we  can 
have  no  fire.  Waste  not,  want  not.  Ants  provide  against  winter. 
A penny  saved  is  as  good  as  two  pennies  earned.  Gather  up  the 
fragments  that  nothing  be  lost. 

Who  is  the  worse, — he  who  never  spends,  or  he  who  never  saves  ? 
A fool  and  his  money  are  soon  parted.  He  has  a good  income  who 
has  but  few  occasions  for  spending ; not  he  who  has  great  rents  and 
great  vents. 

A man  that  saves  the  fragments  of  time,  will  accomplish  much  in 
the  course  of  his  life. 


ENERGY. 


191 


John  Jacob  As  tor  used  to  say,  that  when  a man  who  wishes  to  be 
rich,  has  saved  ten  thousand-  dollars,  he  has  won  half  the  battle.  The 
laboring  classes  of  the  state  of  New  York,  have  at  this  moment  over 
$80,000,000  to  their  credit  in  the  savings  banks.  In  Massachusetts, 
one  in  five  of  the  whole  population  of  the  state  has  a deposit  in  the 
savings  banks,  the  total  amount  of  which,  as  appears  by  the  last  an- 
nual returns  to  the  secretary  of  the  commonwealth,  is  $62,557,655. 

It  is  not  the  money  earned  that  makes  a man  wealthy — it  is  what 
he  saves  from  his  earnings.  Self-gratification  in  dress,  or  indulgence 
in  appetite,  or  more  company  than  his  purse  can  well  entertain,  are 
equally  pernicious.  The  first  adds  vanity  to  extravagance,  the  sec- 
ond fastens  a doctor’s  bill  to  a long  butcher’s  account,  and  the  latter 
brings  intemperance,  the  worst  of  all  evils,  in  its  train. 


ENERGY. 

It  was  Goethe  that  said  this  beautiful  tbu'g : The  longer  I live,  the 
more  certain  I am  that  the  great  difference  between  men,  the  great 
and  insignificant,  is  energy,  invincible  detei  mi  nation — an  honest  pur- 
pose once  fixed,  and  then  victory.  That  quality  will  do  anything  that 
can  be  done  in  the  world,  and  no  circumstance,  no  opportunity,  will 
make  a two-legged  creature  a man  without  it. 

I have  lived  long  enough  to  know,  says  AcLm  Clarke,  that  the 
greatest  secret  of  human  happiness  is  this:  Never  suffer  your  ener- 
gies to  stagnate.  There  is  no  genius  of  life,  like  the  genius  of  energy 
and  industry.  All  the  traditions  current  among  very  young  men 
that  certain  great  characters  have  wrought  their  greatness,  by  an  in- 
spiration, as  it  were,  grows  out  of  a sad  mistake.  There  are  no  rivals 
so  formidable  as  those  earnest,  determined  minds,  which  reckon  the 
value  of  every  hour,  and  which  achieve  eminence  by  persistent  appli- 
cation. 

The  author  of  that  most  excellent  book,  “ Self-Help,”  says,  that 
the  difference  between  one  boy  and  another  consists  not  so  much  in 
talent  as  in  energy.  Provided  the  dunce  has  persistency  and  applica- 
tion, he  will  inevitably  head  the  cleverer  fellow  without  these  quali- 
ties. Slow  but  sure,  wins  the  race.  It  is  perseverance  that  explains 
how  the  position  of  boys  at  school  is  often  reversed  in  real  life ; and 
it  is  curious  to  note  how  some  who  were  then  so  clever  have  since  be- 
come so  common-place;  whilst  others,  dull  beys,  of  whom  nothing 


192 


PRACTICAL  CYCLOPAEDIA. 


was  expected,  slow  in  their  faculties  but  sure  in  tbeir  pace,  have  as- 
sumed the  position  of  leaders  of  men.  And  be  adds,  that,  when  a 
boy,  be  stood  in  the  same  class  with  one  of  the  greatest  of  dunces. 
One  teacher  after  another  had  tried  his  skill  upon  him  and  failed. 
Corporeal  punishment,  the  fool’s  cap,  coaxing,  and  earnest  entreaty, 
proved  alike  fruitless.  Sometimes  the  experiment  was  tried  of  put- 
ting him  at  the  top  of  his  class,  and  it  was  curious  to  note  the  rapidity 
with  which  he  gravitated  to  the  inevitable  bottom,  like  a lump  of  lead 
passing  through  quicksilver.  The  youth  was  given  up  by  many  tea- 
chers as  an  incorrigible  dunce, — one  of  them  pronouncing  him  to  be 
“■a  stupendous  booby.”  Yet,  slow  though  he  was,  this  dunce  had  a 
dull  energy  and  a sort  of  beefy  tenacity  of  purpose,  which  grew  with 
his  muscles  and  his  manhood ; and,  strange  to  say,  when  he  at  length 
came  to  take  part  in  the  practical  business  of  life,  he  was  found  head- 
ing most  of  his  school  companions,  and  eventually  left  the  greater 
number  of  them  far  behind.  The  tortoise  in  the  right  road  will  beat 
a racer  in  the  wrong.  It  matters  not  though  a youth  be  slow,  if  he 
be  but  diligent.  Quickness  of  parts  may  even  prove  a defect,  inas- 
much as  the  boy  who  learns  readily  will  often  forget  quite  as  readily ; 
and  also  because  he  finds  no  need  of  cultivating  that  quality  of  appli- 
cation and  perseverance  which  the  slower  youth  is  compelled  to  exer- 
cise, and  which  proves  so  valuable  an  element  in  the  formation  of 
every  character.  Davy  said,  “ What  I am,  I have  made  myself;” 
and  the  same  holds  true  universally.  The  highest  culture  is  not  ob- 
tained from  teachers  when  at  school  or  college,  so  much  as  by  our  own 
diligent  self-education  when  we  have  become  men.  Parents  need  not 
be  in  too  great  haste  to  see  their  children’s  talents  forced  into  bloom. 
Let  them  watch  and  wait  patiently,  letting  good  example  and  quiet 
training  do  their  work,  and  leave  the  rest  to  Providence.  Let  them 
see  to  it  that  the  youth  is  provided,  by  free  exercise  of  his  bodily 
powers,  with  a full  stock  of  physical  health ; set  him  fairly  on  the 
road  of  self-culture ; carefully  train  his  habits  of  application  and  per- 
severance ; and  as  he  grows  older,  if  the  right  stuff  be  in  him,  he  will 
be  enabled  vigorously  and  effectively  to  cultivate  himself. 

The  proverb  says,  He  who  has  heart  has  everything ; and  who 
doth  not  burn  doth  not  inflame.  It  is  astonishing  how  much  may  be 
accomplished  in  self-culture  by  the  energetic  and  the  persevering, 
who  are  careful  to  avail  themselves  of  opportunities,  and  use  up  the 
fragments  of  spare  time  which  the  idle  permit  to  run  to  waste.  In 
study,  as  in  business,  energy  is  the  great  thing.  We  must  not  only 
strike  the  iron  while  it  is  hot,  but  strike  it  till  it  is  made  hot. 


ENERGY. 


193 


(live  us  not  men  like  weathercocks  that  change  with  every  wind, 
hut  men  like  mountains,  who  change  the  winds  themselves.  There 
is  always  room  for  a man  of  force,  and  he  makes  room  for  many. 
You  can  not  dream  yourself  in  to  a character  ; you  must  hammer  and 
forge  yourself  one.  Therefore  don’t  live  in  hope  with  your  arms 
folded ; fortune  smiles  on  those  who  roll  up  their  sleeves,  and  put 
their  shoulders  to  the  wheel.  “I  can’t! — it  is  impossible!”  said  a 
foiled  lieutenant  to  Alexander.  • “Begone!”  shouted  the  conquering 
Macedonian  in  reply — “there  is  nothing  impossible  to  him  who  will 
try;”  and  to  make  good  his  words,  the  haughty  warrior  not  yet  come 
to  weep  that  there  were  no  more  worlds  to  subdue,  charged  with  a 
phalanx  the  rock-crested  fortress  that  had  defied  his  timid  subaltern, 
and  the  foe  were  swept  down  as  with  the  besom  of  destruction. 

The  greatest  glory  is  not  in  never  falling,  but  in  rising  every  time 
we  fall. 

There  is  a famous  speech  recorded  of  an  old  Norseman,  thoroughly 
characteristic  of  the  Teuton : “ I believe  neither  in  idols  nor  demons,” 
said  he,  “ I put  my  sole  trust  in  my  own  strength  of  body  and  soul.” 
The  ancient  crest  of  a pickax,  with  the  motto  of  “ Either  I will  find 
a way  or  make  one,”  was  an  expression  of  the  same  sturdy  independ- 
ence and  practical  materialism,  which  to  this  day  distinguishes  the 
descendants  of  the  Northmen.  Indeed,  nothing  could  be  more  char- 
acteristic of  the  Scandinavian  mythology  than  that  it  had  a god  with 
a hammer.  A man’s  character  is  seen  in  small  matters ; and  from 
even  so  slight  a test  as  the  mode  in  which  a man  wdelds  a hammer, 
his  energy  may  in  some  measure  be  inferred.  Thus,  an  eminent 
Frenchman  hit  off  in  a single  phrase  the  characteristic  quality  of  the 
inhabitants  of  a particular  district,  in  which  a friend  of  his  proposed 
to  settle  and  buy  land.  “ Beware,”  said  he,  “ of  making  a purchase 
there ; I know  the  men  of  that  department ; the  pupils  who  come 
from  it  to  our  veterinary  school  at  Paris,  do  not  strike  hard  upon  the 
anvil;  they  want  energy ; and  you  will  not  get  a satisfactory  return 
on  any  capital  you  may  invest  there.”  A fine  and  just  appreciation 
of  character,  indicating  the  accurate  and  thoughtful  observer ; and 
strikingly  illustrative  of  the  fact  that  it  is  the  energy  of  the  individ- 
ual men  that  gives  strength  to  a state,  and  confers  a value  even  upon 
the  very  soil  which  they  cultivate. 

The  cultivation  of  this  quality  is  of  the  greatest  importance ; reso- 
lute determination  in  the  pursuit  of  worthy  objects  being  the  founda- 
tion of  all  true  greatness  of  character.  Energy  enables  a man  to 
force  his  way  through  irksome  drudgery  and  dry  details,  and  carries 
13 


194 


PRACTICAL  CYCLOPAEDIA. 


him  onward  and  upward  in  every  station  in  life.  It  accomplishes 
more  than  genius,  with  not  one-half  the  disappointment  and  peril.  It 
is  not  even  eminent  talent  that  is^required  to  ensure  success  in  any 
pursuit  or  purpose, — not  merely  the  power  to  achieve,  but  the  will  to 
labor,  to  labor  energetically  and  perseveringly.  Hence  energy  of  will 
may  be  defined  to  be  the  very  central  power  of  character  in  a man, — 
in  a word,  it  is  the  Man  himself.  It  gives  impulse  to  his  every  ac- 
tion, and  soul  to  every  effort.  True  hope  is  based  on  it, — and  it  is 
hope  that  gives  the  real  perfume  to  life.  “ Wo  unto  him  that  is  faint- 
hearted,” says  the  son  of  Sirach.  There  is,  indeed,  no  blessing  equal 
to  the  possession  of  a stout  heart.  Even  if  a man  fails  in  his  efforts, 
it  will  be  a great  satisfaction  to  him  to  enjoy  the  consciousness  of 
having  done  his  best.  In  humble  life  nothing  can  be  more  cheering 
and  beautiful  than  to  see  a man  combatting  suffering  by  patience, 
triumphing  in  his  integrity,  and  who,  when  his  feet  are  bleeding  and 
his  limbs  failing  him,  still  walks  upon  his  courage. 

Mere  wishes  and  desires  but  engender  a sort  of  green-sickness  in 
young  minds,  unless  they  are  promptly  embodied  in  act  and  deed. 
The  good  purpose  once  formed  must  be  carried  out  wTith  alacrity,  and 
without  swerving.  In  many  walks  of  life  drudgery  and  toil  must  be 
cheerfully  endured  as  the  necessary  discipline  of  life.  Hugh  Miller 
says,  the  only  school  in  which  he  was  properly  taught  was  “ that 
world-wide  school  in  which  toil  and  hardship  are  the  severe  but  no- 
ble teachers.”  He  who  allows  his  application  to  falter,  or  shirks  his 
work  on  frivolous  pretexts,  is  on  the  sure  road  to  ultimate  failure. 
Let  any  task  be  undertaken  as  a thing  not  possible  to  be  evaded,  and 
it  will  soon  come  to  be  performed  with  alacrity  and  cheerfulness.  The 
habit  of  strenuous,  continued  labor  will  become  comparatively  easy 
in  time,  like  every  other  habit.  Thus  even  men  with  the  commonest 
brains  and  the  most  slender  powers  will  accomplish  much,  if  they  will 
but  apply  themselves  wholly  and  indefatigably  at  one  thing  at  a time. 
Fowel  Buxton  placed  his  confidence  in  ordinary  means  and  extraor- 
dinary application;  realizing  the  Scriptural  injunction,  “ Whatsoever 
thy  hand  findeth  to  do,  do  it  with  all  thy  might,”  and  he  himself  at- 
tributed his  own  remarkable  success  in  life  to  his  practice  of  con- 
stantly “ being  a whole  man  to  one  thing  at  a time.” 

Energy  usually  displays  itself'in  promptitude  and  decision.  When 
Ledyard,  the  English  traveler,  was  asked  by  the  African  Association 
when  he  would  be  ready  to  set  out  for  Africa,  he  promptly  answered, 
“ To-morrow  morning.”  “Every  moment  lost,”  said  Napoleon,  “gives 
opportunity  for  misfortune ;”  and  he  used  to  say  that  he  beat  the 


ACTION. 


195 


Austrians,  because  they  never  knew  the  value  of  time ; while  they 
dawdled  he  overthrew  them. 

It  is  astonishing  how  much  an  energetic  man  of  business  can  ac- 
complish by  methodical  working,  and  by  the  careful  economy  of  his 
time.  It  would  even  appear  as  if  the  more  business  he  had  the  more 
leisure  he  had  for  other  affairs. 

There  are  hundreds  that  want  energy  for  one  that  wants  ambition. 


ACTION. 

Man  was  designed  for  action.  Nature  has  so  constituted  him,  that 
both  body  and  mind  require  daily  exercise  to  develope  their  powers. 
The  soul  is  always  busy ; and  if  it  be  not  exercised  about  serious  af- 
fairs, it  will  spend  its  activity  upon  trifles.  Action  is  the  great  law ; 
it  is  by  steady,  strong,  continuous  action  that  all  great  works  are 
accomplished.  Push  is  the  Shibboleth  of  our  age.  If  you  do  not 
move  with  the  enterprising  crowd,  it  will  sweep  over  you.  The  day 
for  waiting  upon  Providence  in  -business  matters  is  past.  Providence 
will  not  help  any  man  that  cannot  help  himself.  Tax  all  your  ener- 
gies ; use  every  new  success  as  a stepping-stone  to  another  triumph  ; 
wrestle  resolutely  with  every  difficulty ; and  be  sure  that  the  Great 
Artificer,  who  created  and  keeps  in  motion  all  the  forces  of  the  uni- 
verse, will  smile  propitiously  on  your  undertakings.  Men  who 
have  half  a dozen  irons  in  the  fire  are  not  the  ones  to  go  crazy.  It 
is  the  man  of  voluntary  or  compelled  leisure  who  mopes,  and  pines, 
and  thinks  himself  into  the  madhouse  or  the  grave.  Motion  is  all 
nature’s  law.  Action  is  man’s  salvation,  physical  and  mental.  And 
yet,  nine  out  of  ten  are  wistfully  looking  forward  to  the  coveted  hour 
when  they  shall  have  leisure  to  do  nothing,  or  something  only  if  they 
feel  like  it — the  siren  that  has  lured  to  death  many  a “ successful  ” 
man.  Hr  only  is  truly  wise  who  lays  himself  out  to  work  till  life’s 
latest  hour,  and  that  is  the  man  who  will  live  the  longest,  and  live  to 
most  purpose. 

It  was  a maxim  of  Caesar,  that  we  ought  to  reckon  we  have  done 
nothing,  so  long  as  anything  remains  to  be  done.  They  pass  best 
over  the  world,  said  Queen  Elizabeth,  who  trip  over  it  quickly,  for  it 
is  but  a bog — if  we  stop  we  sink.  Says  Patrick  Henry,  The  battle, 
sir,  is  not  to  the  strong  alone;  it  is  to  the  vigilant,  the  active,  the 


196 


PEACTICAL  CYCLOPEDIA. 


brave.  Carlyle  says,  Cast  forth  thy  act,  thy  word,  into  the  ever-liv- 
ing, ever-working  universe ; it  is  a seed-grain  that  cannot  die. 

Work  while  you  work,  and  play  while  you  play.  Constant  motion 
is  a great  law  of  nature,  nothing  being  stationary.  A man  can  move 
the  hugest  mountains  to  or  from  himself  by  the  simple  lever  of  his 
two  legs. 

In  all  emergencies  men  of  prompt  action,  rather  than  of  curious 
speculation,  .are  demanded.  W e have  heard  of  men  of  science  who, 
when  a house  was  on  fire,  would  stand  calmly  before  it,  arguing 
whether  the  better  way  to  extinguish  the  flames  was  by  a siphon  or 
by  capillary  attraction. 

We  never  knew  a smart,  active,  honest,  industrious  boy,  who  did 
not  turn  out  an  energetic,  enterprising,  and  wealthy  man.  Better 
wear  out  than  rust  out.  The  most  hours  do  not  always  signify  the 
most  work. 

Mankind  are  not  governed  by  those  that  know  the  most.  It  is 
not  what  men  know,  but  what  they  do,  that  governs  their  place  in 
the  world. 

Wait  not  for  difficulties  to  cease;  glory  lies  in  overcoming  them. 
The  human  race  is  divided  into  two  classes,  those  who  go  ahead  and 
do  something,  and  those  who  sit  still  and  ask,  “ Why  wasn’t  it  done 
the  other  way?”  We  have  an  excellent  example  of  activity  and  its 
rewards  in  the  career  of  General  Sheridan.  In  the  beginning  of  the 
month  of  September  last,  he  was  simply  a captain  in  the  13th  infant- 
ry. Twenty  days  later  he  became  a brigadier,  and  in  less  than  two 
months’  time,  a major-general  in  the  regular  service. 


EMPLOYMENT. 

When  the  former  part  of  our  life  has  been  nothing  but  vanity,  the 
latter  end  of  it  can  be  nothing  but  vexation.  In  short,  we  must  be 
miserable  without  some  employment  to  fix,  or  some  amusement  to 
dissipate,  our  thoughts  : the  latter  we  cannot  command  in  all  places, 
nor  relish  at  all  times ; and  therefore  there  is  an  absolute  necessity 
for  the  former. 

A life  of  full  and  constant  employment  is  the  only  safe  and  happy 


EMPLOYMENT. 


197 


one.  If  we  suffer  the  mind  and  body  to  be  unemployed,  our  enjoy- 
ments, as  well  as  our  labors,  will  be  terminated.  One  of  the  minor 
uses  of  steady  employment  is,  that  it  keeps  one  out  of  mischief,  for 
truly  an  idle  brain  is  the  devil's  workshop,  and  a lazy  man  the  devil’s 
bolster.  To  be  occupied  is  to  be  possessed  as  by  a tenant,  whereas 
to  be  idle  is  to  b£  empty ; and  when  the  doors  of  the  imagination  are 
opened,  temptation  finds  a ready  access,  and  evil  thoughts  come 
trooping  in.  It  is  observed  at  sea  that  men  are  never  so  much  dis- 
posed to  grumble  and  mutiny  as  when  least  employed.  Hence  an  old 
captain,  when  there  was  nothing  else  to  do,  would  issue  the  order  to 
“ scour  the  anchor.” 

That  great  divine,  Jeremy  Taylor,  says  : Avoid  idleness  and  fill 
up  all  the  spaces  of  thy  time  with  severe  and  useful  employment; 
for  lust  easily  creeps  in  at  those  emptinesses  where  the  soul  is  unem- 
ployed, and  the  body  is  at  ease ; for  no  easy,  healthful,  idle  person 
was  ever  chaste  if  he  could  be  tempted ; but  of  all  employments  bod- 
ily labor  is  the  most  useful,  and  of  the  greatest  benefit  for  driving 
away  the  devil. 

If  your  hand  cannot  be  usefully  employed,  attend  to  the  cultivation 
of  your  mind.  To  be  employed,  said  the  poet,  Gray,  is  to  be  happy. 
It  is  better  to  wear  out  than  to  rust  out,  said  Bishop  Cumberland. 
Have  we  not  all  eternity  to  rest  in  ? exclaimed  Arnauld. 

The  man  who  is  obliged  to  be  constantly  employed  to  earn  the  nec- 
essaries of  life  and  support  his  family,  knows  not  the  unhappiness  he 
prays  for  when  he  desires  wealth  and  idleness.  To  be  constantly  busy 
is  to  be  always  happy.  Persons  who  have  suddenly  acquired  wealth, 
broken  up  their  active  pursuits,  and  began  to  live  at  their  ease,  waste 
away,  and  die  in  a very  short  time.  Thousands  would  have  been 
blessings  to  the  world,  and  added  to  the  common  stock  of  happiness, 
if  they  had  been  content  to  remain  in  a humble  sphere,  and  earned 
every  mouthful  of  food  that  nourished  their  bodies.  But  no ; fashion 
and  wealth  took  possession  of  them,  and  they  were  completely  ruined. 
They  ran  away  from  peace  and  pleasure,  and  embraced  a lingering 
death.  Ye  who  are  sighing  for  the  pomp  and  splendor  of  life,  be- 
ware ! Ye  know  not  what  ye  wish. 


198 


PRACTICAL  CYCLOPAEDIA. 


OCCUPATION. 

It  is  an  imperative  law  of  nature  that  in  order  to  be  happy  we 
must  have  some  occupation.  The  mind  is  so  constituted  that  it  re- 
quires some  object  on  which  its  powers  maybe  exercised,  and  without 
which  it  preys  upon  itself  and  becomes  miserable.  A person  accus- 
tomed to  a life  of  study  longs  for  ease  and  retirement ; and  when  he 
has  accomplished  this  purpose  he  finds  himself  wretched.  We  are 
acquainted  with  persons  whose  early  lives  were  passed  in  active  busi- 
ness pursuits,  and  who,  at  the  age  of  forty,  having  acquired  a compe- 
tence, have  retired  from  business  with  the  intention  of  passing  the 
remainder  of  their  days  in  leisure.  For  a while  everything  seemed 
pleasant,  and  they  flattered  themselves  that  they  could  now  enjoy  life 
and  be  happy.  But  they  had  deceived  themselves;  their  minds  soon 
became  restless,  and  there  was  a vast  amount  of  time  which  they 
could  not  occupy,  and  they  have  said  that  their  happiest  days  were 
passed  in  business.  The  pleasure  of  relaxation  can  be  known  only  to 
those  who  have  regular  and  interesting  occupation,  and  on  this  ac- 
count continued  relaxation  becomes  a weariness,  and  the  mind  be- 
comes tired  of  being  inactive,  and  on  this  ground  we  maintain  that 
the  greatest  degree  of  real  happiness  and  enjoyment  is  not  realized 
by  the  luxurious  men  of  wealth,  nor  by  the  listless  votary  of  fashion, 
but  by  the  middle  classes  of  society  who,  along  with  the  comforts  of 
life,  have  constant  occupation,  which  in  itself  proves  one  of  their  many 
sources  of  happiness.  From  these  facts  we  draw  the  following  con- 
clusions : That  in  order  to  be  happy  the  mind  must  have  some  em- 
ployment; but  we  would  observe  that  it  is  not  necessary  for  any 
person  to  make  their  occupation  the  sole  end  of  their  existence,  and 
pursue  it  with  such  energy  as  to  shorten  their  lives ; but  we  believe 
that  occupation,  with  proper  seasons  for  relaxation,  is  conducive  to 
and  actually  necessary  for  the  happiness  and  welfare  of  every  human 
being,  and  without  which  no  one  can  enjoy  life. 

There  is  no  discredit,  but  honor,  in  every  right  walk  of  industry, 
whether  it  be  in  tilling  the  ground,  making  tools,  weaving  fabrics,  or 
selling  the  products  behind  a counter.  A youth  may  handle  a yard- 
stick, or  measure  a piece  of  ribbon ; and  there  will  be  no  discredit  in 
doing  so,  unless  he  allows  his  mind  to  have  no  higher  range  than  the 
stick  and  ribbon ; to  be  as  short  as  the  one,  and  as  narrow  as  the 
other.  “ Let  not  those  blush  who  have  but  those  who  have  not  a law- 
ful calling.’’  “ Sweet  is  the  destiny  of  all  trades,  whether  of  the 


OCCUPATION. 


199 


brow  or  of  the  mind.”  Men  who  have  raised  themselves  from  an 
humble  calling,  need  not  be  ashamed,  but  rather  ought  to  be  proud 
of  the  difficulties  which  they  have  surmounted.  The  laborer  on  his 
feet  stands  higher  than  the  nobleman  on  his  knees.  A former  presi- 
dent of  the  United  States,  when  asked  by  a foreigner  what  was  his 
coat  of  arms,  remembering  the  occupation  of  his  youth,  proudly  re- 
plied, “A  pair  of  shirt  sleeves.”  It  is  said  that  a certain  English 
lord  used  to  point  out  to  his  son  with  pride  the  shop  in  which  his 
lather  had  shaved  for  a penny.  A French  doctor  once  taunted  a cer- 
tain bishop,  who  had  been  a tallow  chandler  in  his  youth,  with  the 
meanness  of  his  origin,  to  which  the  bishop  replied,  “ If  you  had  been 
born  in  the  same  condition  that  I was,  you  would  still  have  been  but 
a maker  of  candles.”  Some  small  spirits,  ashamed  of  their  origin, 
are  always  striving  to  conceal  it,  and  by  the  very  efforts  they  make 
to  do  so,  betray  themselves.  It  is  told  of  an  English  dyer,  who  hav- 
ing worthily  gained  his  money  by  honest  chimney-sweeping,  and  feel- 
ing ashamed  of  chimneys,  stupidly  built  his  house  without  one,  send- 
ing all  the  smoke  into  the  shaft  of  his  dye-works.  Another  very 
intelligent  master  chimney-sweeper  in  London  affords  a good  illus- 
tration of  the  force  of  diligence  and  well-doing.  In  early  boyhood 
he  was  kidnapped  for  a sweep  ; the  condition  of  climbing-boys  at  the 
time  being  one  almost  of  slavery.  The  boy  however  had  energy  of 
body  and  mind,  and  survived  the  privations  of  his  unfortunate  class. 
At  eighteen  years  of  age  he  commenced  business  as  a sweep  on  his 
own  account.  When  employment  was  slack  in  his  trade  he  sought 
and  found  it  in  others;  in  summer ‘and  harvest  time  he  worked  at 
farm  labor,  always  bringing  home  a little  store  of  savings.  But  he 
did  not  neglect  his  mind ; above  all,  he  did  not  forget  the  hardships 
endured  by  the  poor  little  climbing-boys  ; all  of  which  he  had  him- 
self passed  through.  He  therefore  devoted  his  leisure, — snatched 
from  a busy  life, — to  write  a treatise  on  the  subject,  which  he  printed 
and  distributed  amongst  influential  persons.  By  his  frugality,  indus- 
try, and  application  to  business,  he  eventually  realized  a large  fortune, 
at  the  same  time  promoting  the  comfort  of  his  boys  and  workmen  in 
a manner  altogether  unknown  and  unusual  at  the  time.  On  being 
asked  how  he  had  succeeded  in  his  business,  and  accumulated  so 
large  a fortune,  he  answered,  “ By  never  having  an  idle  hour  or  an 
idle  guinea.”  This  was  his  whole  secret.  It  is  not  the  place  which 
makes  the  person  honorable,  but  the  person  makes  the  place  so. 

A useless  calling  is  disgraceful;  one  that  injures  mankind — infa- 
mous. No  profession  confers  honor.  No  honest  work  degrades.  It 


200 


PRACTICAL  CYCLOPAEDIA. 


is  excellence  in  one  s vocation,  and  not  the  vocation  itself,  that  con- 
fers distinction.  Let  ns  hear  no  more  of  “ humble  occupation.”  No 
man  will  excel  in  his  profession  if  he  thinks  himself  above  it.  One 
should  not  undertake  what  he  cannot  perform.  Every  man  finds  in 
himself,  either  from  nature  or  education,  (for  they  are  hard  to  dis- 
tinguish,) a peculiar  bent  and  disposition  to  some  particular  charac- 
ter. Let  him  follow  and  cultivate  that  vocation,  he  will  succeed  in 
it.  Whatever  situation  in  life  you  ever  wish  or  propose  for  yourself, 
acquire  a clear  and  lucid  idea  of  the  inconveniences  attending  it.  It 
is  only  those  that  have  done  nothing  who  fancy  they  can  do  every- 
thing. It  is  so  ungenial  to  the  human  mind  to  do  nothing,  that,  if  a 
good  occupation  be  not  provided,  men  will  occupy  themselves  peril- 
ously, as  in  gaming  and  drinking.  He  that  hath  a trade,  says 
Franklin,  hath  an  estate ; and  he  that  hath  a calling,  hath  an  office 
of  profit  and  honor. 

Down  to  the  minutest  division  of  human  occupation  it  will  be  found 
that  the  men  whose  pursuits  bring  them  in  contact  with  inanimate 
nature,  enjoy  their  avocations  much  more  than  those  who  are  con- 
versant with  humanity  and  all  modifications  of  the  social  and  moral 
system.  Champort  observes  that  the  writers  on  physics,  natural  his- 
tory, physiology,  chemistry,  have  been  generally  men  of  mild,  even, 
and  happy  temperament : while,  on  the  contrary,  the  writers  on  pol- 
itics, legislation,  and  even  morals,  commonly  exhibited  a melancholy 
and  fretful  spirit.  Nothing  more  simple ; the  former  studies  nature, 
the  other  society.  One  class  contemplates  the  work  of  the  great  Be- 
ing, the  other  fixes  its  observation  upon  the  work  of  man — the  results 
must  be  different.  The  nymphs  of  Calypso,  as  they  caressed  and  fon- 
dled the  infant  Cupid,  became  unconsciously  penetrated  with  his 
flame,  and  if  the  power  of  love  be  thus  subtle,  that  of  hatred  is  un- 
fortunately not  less  pervading.  We  cannot  handle  human  passions, 
even  to  play  with  them,  without  imbibing  some  portion  of  their  acri- 
mony, any  more  than  we  can  gather  flowers  amid  nettles  without 
being  stung.  Into  everything  human  a spirit  of  party  becomes  insin- 
uated, and  self-love  is  perpetually  forcing  us  to  taste  of  its  bitterness ; 
but  there  is  no  rivalry  with  nature ; our  pride  does  not  revolt  at  her 
superiority,  nay,  we  find  a pure  and  holy  calm  in  contemplating  her 
majesty,  before  which  we  bow  down  with  mingled  feelings  of  delight 
and  reverence.  Contrast  this  with  the  effects  produced  upon  us  by 
human  grandeur  and  elevation.  Hence  the-  charm  of  solitude;  it 
places  us  in  communion  with  things,  whereas  society  fixes  our  regards 
upon  man. 


INTEGEIT I. 


201 


INTEGRITY. 

Integrity  is  the  foundation  of  all  that  is  high  in  character  among 
mankind ; other  qualities  may  add  to  its  splendor,  but  if  this  essential 
requisite  be  wanting  all  their  lustre  fades.  Our  integrity  is  never 
worth  so  much  to  us  as  when  we  have  lost  everything  to  keep  it.  In- 
tegrity without  knowledge  is  weak ; knowledge  without  integrity  is 
dangerous  and  dreadful.  Integrity,  however  rough,  is  better  than 
smooth  dissimulation. 

Foremost  in  the  list  of  requisites  for  the  acquirement  of  wealth, 
are  honesty  and  strict  integrity  in  every  transaction  of  life.  Let  a 
man  have  the  reputation  of  being  fair  and  upright  in  his  dealings,  and 
he  will  possess  the  confidence  of  all  who  know  him.  Without  these 
qualities,  every  other  merit  will  prove  unavailing.  Ask  concerning  a 
man,  “ Is  he  active  and  capable?”  Yes.  “ Industrious,  temperate, 
and  regular  in  his  habits  ?”  0,  yes.  “ Is  he  honest  ? is  he  trust- 

worthy ?”  Why,  as  to  that,  I am  sorry  to  say  that  he  is  not  to  be 
trusted ; he  wants  watching ; he  is  a little  tricky,  and  will  take  an 
undue  advantage,  if  he  can.  “ Then  I will  have  nothing  to  do  with 
him,”  will  be  the  invariable  reply.  Why,  then,  is  honesty  the  best 
policy  ? Because,  without  it,  you  will  get  a bad  name,  and  everybody 
will  shun  you. 

A character  for  knavery  will  prove  an  insurmountable  obstacle  to 
success  in  almost  every  undertaking.  It  will  be  found  that  the 
straight  line  is,  in  business,  as  in  geometry,  the  shortest.  In  a word, 
it  is  almost  impossible  for  a dishonest  man  to  acquire  wealth  by  a 
regular  process  of  business,  because  he  is  shunned  as  a depredator 
upon  society. 

Needy  men  are  apt  to  deviate  from  the  rule  of  integrity,  under  the 
plea  that  necessity  knows  no  law : they  might  as  well  add  that  it  knows 
no  shame.  The  course  is  suicidal,  and  by  destroying  all  confidence, 
ever  keeps  them  immured  in  poverty,  although  they  may  possess 
every  other  quality  for  success  in  the  world. 

Avoid — and  young  men  especially — avoid  all  base,  servile,  under- 
hand, sneaking  ways.  Part  with  anything  rather  than  your  integri- 
ty and  conscious  rectitude;  flee  from  injustice  as  you  would  from  a 
viper’s  fangs;  avoid  a lie  as  you  would  the  gates  of  hell.  Some  there 
are  who  are  callous  as  to  this.  Some  there  are  who,  in  stooping  to 
mercantile  dishonor  and  baseness — in  driving  the  immoral  bargain — 
think  they  have  done  a clever  action.  Things  are  often  called  by 


202 


PRACTICAL  CYCLOPAEDIA. 


their  wrong  names ; duplicity  is  called  shrewdness,  and  wrong-heart- 
edness  is  called  long-headedness;  evil  is  called  good,  and  good  evil, 
and  darkness  is  put  for  light,  and  light  for  darkness.  Well ! he  it  so. 
You  may  be  prosperous  in  your  own  eyes ; you  may  have  realized  an 
envied  fortune  ; you  may  have  your  carriage,  and  plate,  and  servants, 
and  pageantry  ; but  rather  the  shielding  and  the  crust  of  bread  with 
a good  conscience,  than  the  stately  dwelling  or  palace  without  it. 
Rather  than  the  marble  mausoleum,  which  gilds  and  smothers  tales 
of  heartless  villainy  and  fraud — rather,  far  rather,  that  lowly  heap  of 
grass  we  were  wont  often  to  gaze  upon  in  an  old  village  churchyard, 
with  the  simple  record  of  a cotter’s  virtues — 11  Here  lies  an  honest 
man  !”  There  is  nothing  more  sad  than  to  be  carried  like  a vessel 
away  from  the  straight  course  of  principle;  to  be  left  a stranded  out- 
cast thing  on  the  sands  of  dishonor  ; a man  bolstering  himself  up  in  a 
position  he  is  not  entitled  to.  “That  is  a man  of  capital ,”  says  the 
world,  pointing  to  an  unscrupulous  and  successful  swindler.  Capital ! 
What  is  capital  ? Is  it  what  a man  has  ? Is  it  counted  by  pounds 
and  pence,  stocks  and  shares,  by  houses  and  lands  ? No  ! capital  is 
not  what  a man  has , but  what  a man  is.  Character  is  capital ; honor 
is  capital.  That  is  the  most  fearful  of  ruin  when  character  is  gone, 
when  integrity  is  sold,  when  honor  is  bartered  for  a miserable  mess 
of  earthly  pottage.  God  save  us  from  ruin  like  this  ! Perish  what 
may ; perish  gold,  silver,  houses,  lands ; let  the  winds  of  misfortune 
dash  our  vessel  on  the  sunken  rock,  but  let  integrity  be  like  the  val- 
ued keepsake  which  the  sailor  boy  lashed  with  the  rope  round  his 
body,  the  only  thing  we  care  to  save.  Let  me  die ; but  let  angels 
read,  if  friends  cannot  afford  to  erect  the  grave  stone — “ Here  lies  an 
honest  man” 


CALMNESS. 

The  more  peacably  and  quietly  we  get  on,  the  better  for  us  and 
others.  In  nine  cases  out  of  ten,  the  wisest  policy  is,  if  a man  cheats 
you,  quit  dealing  with  him ; if  he  is  abusive,  quit  his  company ; if 
he  slanders  you,  take  care  to  live  so  that  nobody  will  believe  him. 
No  matter  who  he  is,  or  how  he  misuses  you,  the  wisest  way  is  gen- 
erally to  leave  him  alone,  for  there  is  nothing  better  than  this  cool, 
calm,  quiet  way  of  dealing  with  the  wrongs  we  meet. 

Calmness  is  strength.  Self-command  is  always  important,  and  ne' 


CALMNESS. 


203 


cessary  to  moral  dignity.  He  only  is  great  who  “ ruleth  his  own 
spirit.”  Calmness  enables  a man  to  survey  his  position,  to  see  its 
perils,  to  parry  and  foil  approaching  harms,  and  seize  upon  sudden 
advantages. 

The  calmness  of  a well-ordered  spirit  is  the  first  element  of  a strong 
character.  No  man  is  capable  of  swaying  and  guiding  others  who 
does  not  govern  himself. 

And  then  how  sweet  the  serenity  of  habitual  self-command  ! How 
many  stinging  self-reproaches  it  spares  us  ! When  does  a man  feel 
more  at  ease  with  himself  than  when  he  has  passed  through  a sudden 
and  strong  provocation  without  speaking  a word , or  in  undisturbed 
good  humor  ! When,  on  the  contrary,  does  he  feel  a deeper  humilia- 
tion than  when  he  is  conscious  that  anger  has  made  him  betray  him- 
self by  word,  look  or  action  ? 

It  is  said  of  Socrates,  that  whether  he  was  teaching  the  rules  of  an 
exact  morality,  whether  he  was  answering  his  corrupt  judges  or  was 
receiving  sentence  of  death,  or  swallowing  the  poison,  he  was  still  the 
same  man ; that  is  to  say,  calm,  quiet,  undisturbed,  intrepid,  in  a 
word,  wise  to  the  last. 

A man  once  called  at  the  house  of  Pericles  and  abused  him  vio- 
lently. His  anger  so  transcended  him  that  he  did  not  observe  how 
late  it  was  growing,  and  when  he  had  exhausted  his  passion  it  was 
quite  dark.  When  he  turned  to  depart,  Pericles  calmly  summoned  a 
servant  and  said  to  him,  “ Bring  a lamp,  and  attend  this  man  home.” 

Archbishop  Leighton  was  once  kept  all  day  out  of  his  study  by  the 
thoughtlessness  of  his  servant,  who  had  gone  a fishing  and  carried 
the  key  in  his  pocket.  When  the  man  came  home  in  the  evening, 
the  Archbishop  quietly  said  to  him,  “ John,  the  next  time  you  go  a 
fishing,  leave  the  key  in  the  door.” 

Sir  Isaac  Newton  had  nearly  completed  one  of  his  great  works,  in- 
cluding a great  number  of  long  and  complicated  calculations,  for  the 
press.  The  sheets  lay  on  his  study  table.  While  he  was  out  one 
evening,  a favorite  little  dog  named  Diamond  jumped  on  the  table, 
overturned  a lamp,  set  fire  to  the  papers,  and  so  consumed  the  labor 
of  many  years.  When  the  philosopher  entered  his  library  and  saw 
the  ruin,  he  exclaimed,  “ 0,  Diamond,  Diamond,  you  little  know  the 
injury  you’ve  done  me!” 

These  men  are  all  great  in  history.  But  the  majesty  of  true  great- 
ness shines  forth  in  that  act  of  self-command  more  splendidly  than  in 
anything  they  ever  did  or  wrote. 

The  celebrated  Henderson,  the  actor,  was  seldom  known  to  be  in  a 


204 


PRACTICAL  CYCLOPAEDIA. 


passion.  When  at  Oxford,  lie  was  one  day  debating  with  a fellow 
student,  who,  not  keeping  bis  temper,  threw  a glass  of  wine  in  his 
face.  Mr.  Henderson  took  out  his  handkerchief,  wiped  his  face,  and 
coolly  said,  “That,  sir,  was  a digression — now  for  the  argument.” 

He  that  can  reply  calmly  to  an  angry  man,  is  too  hard  for  him.  A 
great  man  is  most  calm  in  storms,  a little  one  most  stormy  in  calms. 

Calmness  indicates  refinement.  A gentleman  makes  no  noise ; a 
lady  is  serene. 


CAUTION. 

No  man  should  be  confident  of  his  own  merit ; the  best  err  : neither 
should  any  rely  too  much  upon  his  own  judgment;  for  the  wisest  are 
deceived.  Security  is  mortal’s  chiefest  enemy.  He  that  falls  into 
error  for  want  of  care  and  diligence  to  find  out  the  truth,  can  have  no 
pretence  to  pardon.  We  are  as  much  bound  to  know  our  duty  as 
obliged  to  practice  it.  He  who  trusts  all  things  to  chance  makes  a 
lottery  of  his  life ; wherein  for  one  happy  event,  he  will  meet  with  ten 
unhappy  ones. 

With  caution  judge  of  probability, 

Things  deemed  unlikely,  e’en  impossible, 

Experience  oft  hath  proven  to  be  true. 

Deliberate  slowly,  execute  promptly.  Deliberate  with  caution,  but 
act  with  decision.  Either  yield  with  graciousness  or  oppose  with 
firmness.  Do  not  trust  to  a weak  argument  because  you  think  you 
have  got  a weak  adversary ; remember,  a donkey  will  eat  through 
his  rope,  if  you  only  bind  him  with  a hay  band,  and  be  all  the  strong- 
er for  it.  Measure  thy  cloth  ten  times ; thou  can’st  cut  it  but  once. 
Is  it  consoling  to  lose  a small  fortune  in  an  unlucky  speculation,  and 
have  all  your  friends  wondering  how  you  could  have  been  such  a fool  ? 
There  is  nothing  lost  by  being  careful.  The  danger  which  is  despised 
arrives  soonest. 

In  our  intercourse  with  the  world  a cautious  circumspection  is  of 
great  advantage.  Slowness  of  belief,  and  a proper  distrust  are  essen- 
tial to  success.  The  credulous  and  confiding  are  ever  the  dupes  of 
knaves  and  imposters.  Ask  those  who  have  lost  their  property  how 
it  happened,  and  you  will  find  in  most  cases  it  has  been  owing  to  mis- 
placed confidence.  One  has  lost  by  endorsing ; another  by  crediting; 


BRIGHT  SIDE. 


205 


another  by  false  representations ; all  of  which  a little  more  foresight 
and  a little  more  distrust  would  have  prevented.  In  the  affairs  of 
this  world  men  are  not  saved  by  faith,  but  by  the  want  of  it. 

Judge  of  men  by  what  they  do,  not  by  what  they  say.  Believe  in 
looks,  rather  than  in  words.  Observe  all  their  movements.  Ascer- 
tain their  motives  and  their  ends.  Notice  what  they  say  or  do  in 
their  unguarded  moments,  when  under  the  influence  of  excitement. 
The  passions  have  been  compared  to  tortures,  which  force  men  to  re- 
veal their  secrets.  Before  trusting  a man,  before  putting  it  in  his 
power  to  cause  you  a loss,  possess  yourself  of  every  available  infor- 
mation relative  to  him.  Learn  his  history,  his  habits,  inclinations 
and  propensities  ; his  reputation  for  honesty,  industry,  frugality,  and 
punctuality;  his  prospects,  resources,  supports,  advantages,  and  dis- 
advantages ; his  intentions  and  motives  of  action  ; who  are  his  friends 
and  enemies,  and  what  are  his  good  or  bad  qualities.  You  may  learn 
a man’s  good  qualities  and  advantages  from  his  friends — his  bad  qual- 
ities and  disadvantages  from  his  enemies.  Make  due  allowance  for 
exaggeration  in  both.  Finally,  examine  carefully  before  engaging  in 
anything,  and  act  with  energy  afterwards.  Have  the  hundred  eyes 
of  Argus  beforehand,  and  the  hundred  hands  of  Briarus  afterwards. 


BRIGHT  SIDE. 

Men  are  blamed  for  looking  at  only  one  side  of  things,  but  they 
are  right  enough  if  that  side  is  the  bright  one.  Dr.  Johnson  used  to 
say  that  a habit  of  looking  at  the  best  side  of  every  event  is  better 
than  a thousand  pounds  a year.  The  evils  inseparably  annexed  to 
the  present  condition  of  man  are  so  numerous  and  afflictive,  that  it 
has  been,  from  age  to  age,  the  task  of  some  to  bewail  and  of  others 
to  solace  them ; and  he,  therefore,  will  be  in  danger  of  seeing  a com- 
mon enemy,  who  shall  attempt  to  depreciate  the  few  pleasures  and 
felicities  which  nature  has  allowed  us. 

Soros  non  numero  nisi  serenas — “I  count  only  the  hours  that  are 
serene,”  is  the  motto  of  a sun-dial  near  Venice.  There  is  a softness 
and  a harmony  in  the  words  and  in  the  thought  unparalleled.  Of  all 
conceits  it  is  surely  the  most  classical.  I count  only  the  hours  that 
are  serene.  What  a bland  and  care-dispelling  feeling ! How  the 
shadows  seem  to  fade  on  the  dial-plate  as  the  sky  lowers,  and  time 
presents  only  a blank,  unless  as  its  progress  is  marked  by  what  is 


206 


PRACTICAL  CYCLOPEDIA. 


joyous,  and  all  that  is  not  happy  sinks  into  oblivion!  What  a fine 
lesson  is  conveyed  to  the  mind — to  take  no  note  of  time  hut  hy  its 
benefits,  to  watch  only  for  the  smiles  and  neglect  the  frowns  of  fate, 
to  compose  our  lives  of  bright  and  gentle  moments,  turning  always  to 
the  sunny  side  of  things,  and  letting  the  rest  slip  from  our  imagina- 
tions, unheeded  or  forgotten! 

Look  on  the  bright  side.  It  is  the  right  side.  The  times  may  be 
hard,  but  it  will  make  them  no  easier  to  wear  a gloomy  and  sad  coun- 
tenance. It  is  the  sunshine  and  not  the  cloud  that  makes  the  flower. 
There  is  always  that  before  or  around  us  which  should  fill  the  heart 
with  warmth.  The  sky  is  blue  ten  times  where  it  is  black  once.  You 
have  troubles,  it  may  be.  So  have  others.  Hone  are  free  from  them. 
Perhaps  it  is  as  well  that  none  should  be.  They  give  sinew  and  tone 
to  life — fortitude  and  courage  to  man.  That  would  be  a dull  sea,  and 
the  sailor  would  never  get  skill,  where  there  was  nothing  to  disturb 
the  surface  of  the  ocean.  It  is  the  duty  of  every  one  to  extract  all 
the  happiness  and  enjoyment  he  can  without  and  within  him,  and, 
above  all,  he  should  look  on  the  bright  side  of  things.  What  though 
things  do  look  a little  dark  ? The  lane  will  turn,  and  the  night  will 
end  in  broad  day.  In  the  long  run,  the  great  balance  rights  itself. 
What  is  ill  becomes  well ; what  is  wrong  becomes  right.  Men  are 
not  made  to  hang  down  either  heads  or  lips ; and  those  who  do,  only 
show  that  they  are  departing  from  the  paths  of  true  common  sense 
and  right.  There  is  more’  virtue  in  one  sunbeam  than  a whole  hem- 
isphere of  cloud  and  gloom.  Therefore,  we  repeat,  look  on  the  bright 
side  of  things.  Cultivate  what  is  warm  and  genial — not  the  cold  and 
repulsive,  the  dark  and  morose.  Don’t  neglect  your  duty;  look  to 
the  bright  side  ; live  down  prejudice. 

Enjoy  the  glory  of  the  sun,  and  not  put  out  your  eyes  by  trying  to 
count  the  spots  upon  his  face.  Keep  the  horrors  at  arm’s  length. 
Never  turn  a blessing  round  to  see  whether  it  has  a dark  side  to  it. 
Dr.  Johnson  justly  observes : The  business  of  life  is  to  go  forward; 
he  who  sees  evil  in  prospect,  meets  it  in  his  way ; but'  he  who  catches 
it  by  retrospection,  turns  back  to  find  it.  That  which  is  feared  may 
sometimes  be  avoided;  but  that  which  is  regretted  to-day  may  be 
regretted  to-morrow.  We  should,  to  be  useful,  decidedly  condemn 
the  indulgence  of  brooding  over  circumstances  and  events  that 
thoughts  cannot  mend,  because  it  unstrings  the  mind ; and  that  once 
done,  it  is  surprising  with  what  rapidity  all  its  peace  unravels  itself ; 
and  how  much  it  loses  of  the  power  of  judging  rightly  on  the  mixed 
condition  of  human  affairs. 


BRIGHT  SIDE. 


207 


“I  could  write  down  twenty  cases/’  says  Cecil,  “wherein  I wished 
that  God  had  done  otherwise  than  he  did ; but  which  I now  see,  had 
I had  my  own  will,  would  have  led  to  extensive  mischief.”  Bishop 
Hall  quaintly  remarks,  “ For  every  bad  there  might  be  a worse ; and 
when  a man  breaks  his  leg,  let  him  be  thankful  that  it  was  not  his 
neck.”  When  Fenelon’s  library  was  on  fire,  “God  be  praised,”  he 
exclaimed,  “ that  it  is  not  the  dwelling  of  some  poor  man ! ” This  is 
the  true  spirit  of  submission — one  of  the  most  beautiful  traits  that 
can  possess  the  human  heart.  Besolve  to  see  this  world  on  its  sunny 
side,  and  you  have  almost  half  won  the  battle  of  life  on  the  outset. 

We  once  knew  a man  whom  neither  care  nor  sorrow  seemed  to  af- 
fect ; who  at  sixty  had  the  digestion  and  flow  of  spirits  of  twenty- 
one  ; who  had  acquired  a large  fortune  apparently  without  an  effort ; 
who,  in  short,  was  the  happiest  of  men,  and  the  envy  of  all  who  knew 
him.  “How  is  it,”  we  said  to  him,  “you  are  so  fortunate?  What 
talisman  secures  to  you  all  these  advantages  ? ” He  smiled  as  he 
answered,  “ I have  no  talisman,  unless  it  is  to  make  the  best  of  eve- 
rything.” 

To  make  the  best  of  everything ! Like  a key  to  a problem,  the 
answer  unlocked  for  us  at  once  the  whole  of  the  great  mystery.  Life 
is  too  short  and  happiness  too  precious  to  consume  the  one  or  throw 
away  the  other  in  idle,  unavailing  regrets.  Even  if  ill  fortune  swells 
into  a flood,  threatening  to  undermine  the  very  ground  on  which  we 
stand,  is  it  not  wiser  to  strive  to  bridge  the  torrent  than  to  wait,  be- 
wailing our  fate,  till  the  waters  swallow  us  ? The  weak  and  unstable 
succumb  to  destiny  and  are  washed  into  oblivion.  The  wise  and 
brave,  accepting  circumstances  as  they  present  themselves,  plunge 
boldly,  like  Horatius  of  old,  into  the  stream,  win  the  farther  shore  in 
safety,  and  earn  immortal  guerdon  and  renown. 

F ew  men,  if  any,  ever  succeed  in  life  who  have  not  learned  to  make 
the  best  of  everything  ; and  generally  their  success  is  in  exact  pro- 
portion to  their  adherence  to  the  rule.  Does  a debtor  fail  ? Every 
merchant  knows  that  it  is  the  best  course,  if  the  debtor  is  honest,  to 
accept  his  first  offer  of  compromition,  and  not  squander  money  in  use- 
less litigation.  Have  you  become  insolvent  yourself?  The  worst 
thing  you  can  do  is  to  give  up  in  despair,  and  say  that  it  is  folly  try- 
ing to  redeem  yourself.  Has  a friend  misjudged  you,  or  an  enemy 
done  you  secret  harm  ? Don’t  lose  precious  moments  in  sentimental 
grief  over  ingratitude,  or  passionate  threats  at  your  wrong  doer ; but 
go  to  work  on  the  instant  to  shame  your  friend  or  disarm  your  foe. 
Had  Astor,  when  he  was  a poor  German  emigrant,  made  up  his  mind 


208 


PRACTICAL  CYCLOPAEDIA. 


that  the  attempt  to  be  a millionaire  was  absurd,  he  might  have  died 
a beggar  in  the  almshouse.  Had  Washington,  when  Cornwallis  pur- 
sued him  across  New  Jersey  with  thirty  thousand  troops,  said  that  it 
was  hopeless  to  save  America  with  his  fragment  of  an  army,  his  three 
thousand  tattered  continentals,  we  might  all  this  day  have  been  in 
slavery  to  Great  Britain ; but  he  said,  “ If  the  British  cross  the  Del- 
aware, I will  the  Alleghanies,  and  if  they  are  victorious  there,  I will 
fly  to  the  wilderness  beyond,”  and  this  resolution  never  to  give  it  up, 
but  always  to  make  the  best  of  everything,  led  to  the  victory  of  Tren- 
ton and  the  freedom  of  the  Republic. 

We  are  familiar  with  people  who  whine  continually  at  fate.  To 
believe  them  never  was  lot  so  hard  as  theirs ; yet  those  who  know 
their  history  will  generally  tell  you  that  their  life  has  been  but  one 
]^ng  tale  of  opportunities  disregarded,  or  misfortunes  otherwise  de- 
served. Perhaps  they  were  born  poor.  In  this  case  they  hate  the 
rich,  and  have  always  hated  them,  but  without  ever  having  emulated 
their  prudence  or  energy.  Perhaps  they  have  seen  their  rivals  more 
favored  by  accident.  In  this  event  they  forgot  how  many  have  been 
less  lucky  than  themselves ; so  they  squandered  their  little,  because, 
as  they  say,  they  cannot  save  as  much  as  others.  Irritated  at  life, 
they  grow  old  prematurely.  Dissatisfied  with  everything,  they  never 
permit  themselves  to  be  happy.  Because  they  are  not  born  at  the 
top  of  the  wheel  of  fortune,  they  refuse  to  take  hold  of  the  spoke  as 
the  latter  comes  around,  but  lie  stubborn  to  the  dirt,  crying  like 
spoiled  children,  neither  doing  anything  themselves,  nor  permitting 
others  to  do  it  for  them. 

Make  the  best  of  everything ! At  home,  if  wife  or  husband  is 
cross,  if  servants  are  careless,  if  children  are  irritating,  don’t  fly  into 
a passion,  for  that  will  do  no  good,  but  make  the  best  of  the  circum- 
stances, and  fulfill  your  duty,  and  wait  for  happier  times.  Abroad, 
if  things  look  unpromising,  preserve  a stout  heart,  keep  cool,  and  play 
your  hand  to  the  best  of  your  ability. 

A determination  to  make  the  lest  of  everything  is  a wonderful 
smoother  of  the  difficulties  which  beset  us  in  our  passage  through 
this  probationary  scene.  In  Peter  Pindar’s  story  of  the  “ Pilgrims 
and  the  Peas,”  two  fellows, upon  whom  the  penance  of  walking  to  a 
certain  shrine  with  peas  in  their  shoes  had  been  enjoined,  are  repre- 
sented as  having  performed  their  tasks  under  very  different  circum- 
stances and  in  very  different  moods.  One  of  them,  having  taken  the 
precaution  to  soften  his  peas  by  boiling  them,  tripped  lightly  and 
merrily  over  the  ground;  the  other,  who  had  not  “gumption”  enough 


HOPE. 


209 


to  turn  his  hard  pellets  into  a poultice  by  the  same  process,  limped 
and  howled  all  the  wTay.  It  is  pretty  much  the  same  in  our  pilgrim- 
age through  this  " vale  of  tears..”  The  impatient  and  imprudent 
travel  on  hard  peas;  the  prudent  and  sagacious  make  themselves  easy 
in  their  shoes,  and  run  cheerfully  the  race  that  is  set  before  them. 

Men  are  great  as  they  make  others  great.  We  may  apply  this  rule 
to  letters  or  to  the  house.  Do  you  think  death,  and  skulls,  and  laz- 
ar-houses,  fit  subjects  for  cabinet  pictures  ? I think  the  Crucifixion 
must  be  treated  with  more  genius  than  I have  seen  in  Italian  art,  to 
be  a proper  picture  for  my  house.  So  with  dead  Bomeos,  and  smoth- 
ered princes,  and  battles.  Nature  does  not  so.  See  with  what  skill 
she  covers  up  the  skeleton.  She  weaves  the  tissues  and  integuments, 
and  draws  the  skin,  and  beautifully  closes  over  it,  and  forces  death 
under  ground,  and  makes  the  sod  to  cover  it  up  with  leaves ; and 
who  and  what  are  you  that  would  lay  the  ghastly  anatomy  bare  ? 
Don't  be  a cynic  or  a disconsolate  preacher.  Don’t  present  the  neg- 
ative picture,  but  chant  the  beauty  of  the  good. 

Mrs.  Sigourney  says : A disposition  to  dwell  on  the  bright  side 
of  character  is  like  gold  to  the  possessor.  One  of  the  principal  in- 
gredients in  the  happiness  of  children  is  freedom  from  suspicion,  and 
kind  and  loving  thoughts  toward  all. 


HOPE. 

The  expectation  of  future  happiness  is  the  best  relief  of  anxious 
tLoughts,  the  most  perfect  cure  of  melancholy,  the  guide  of  life,  and 
the  comfort  of  death.  Hope  makes  that  present  by  a prepossession 
of  that  which  is  to  come.  Hope  deferred  maketh  the  heart  sick.  How 
has  expectation  darkened  into  anxiety,  anxiety  into  dread,  and  dread 
into  despair ! Expectation,  in  a weak  mind,  makes  an  evil  greater, 
and  a good  less ; but  in  a resolved  mind  it  digests  an  evil  before  it 
comes,  and  makes  a future  good,  long  before  present.  We  must  ex- 
pect the  worst,  because  it  may  come ; the  best,  because  we  know  it 
will  come.  Hopes  and  fears  chequer  human  life.  He  that  wants 
hope,  is  the  poorest  man  living.  Our  hopes  and  fears  are  the  main- 
springs of  all  our  religious  endeavors.  There  is  no  one  whose  condi- 
tion is  so  low,  but  that  he  may  have  hopes ; nor  is  any  one  so  high, 
as  to  be  out  of  the  reach  of  fears.  Hopes  and  disappointments  are 
the  lot  and  entertainment  of  human  life ; the  one  serves  to  keep  us 
14 


210 


PRACTICAL  CYCLOPAEDIA. 


from  presumption,  the  other  from  despair.  Hope  is  the  last  thing 
that  dieth  in  man;  and  though  it  he  exceeding  dutiful,  yet  it  is  of 
this  good  use  to  us,  that  while  we  are  traveling  through  this  life,  it 
conducts  us  in  an  easier  and  more  pleasant  way  to  our  journey’s  end. 
When  faith,  temperance,  the  graces,  and  other  celestial  powers,  left 
the  earth,  (says  one  of  the  ancients,)  hope  was  the  only  goddess  that 
staid  behind.  Hope’s  enchantments  never  die.  Eternal  hope  ! Hope 
gilds  the  future.  Hope  cheers  and  rouses  the  soul.  Hope  and  strive 
is  the  way  to  thrive.  The  man  who  carries  a lantern  in  a dark  night 
can  have  friends  all  around  him,  walking  safely  by  the  help  of  its 
rays,  and  not  be  defrauded.  So  he  who  has  the  God-given  light  of 
hope  in  his'  breast,  can  help  on  many  others  in  this  world’s  darkness, 
not  to  his  own  loss,  but  to  their  precious  gain. 


SPIBITS. 

It  is  a Spanish  maxim,  that  he  who  loseth  wealth,  loses  much ; ne 
who  loseth  a friend,  loseth  more ; but  he  who  loseth  his  spirits,  loseth 
all. 


EXAMPLE. 

We  have  seen  Thorwaldsen  in  his  studio  at  Borne,  busy  upon  a 
group  of  statues  which  were  designed  to  adorn  a royal  palace  in  his 
native  land.  The  figures  stood  before  him,  slowly  emerging  into  life 
and  beauty  under  his  hand  and  chisel.  He  had  models  beside  him, 
and  he  consulted  them ; but  he  had  a more  perfect  model  in  his  own 
mind.  That  he  could  not  entirely  reach,  but  on  he  wrought,  by  blow 
after  blow,  by  touch  after  touch ; now  the  contour  more  rounded,  and 
now  the  expression  more  life-like,  indefinitely  approaching  his  ideal. 
The  great  sculptor  eyed  his  handiwork  from  this  point,  from  that, 
from  many ; he  retreated  to  a distance,  he  came  nearer,  and  his  eye, 
deep  lored  in  the  beautiful,  created  fresh  attractions  even  where  all 
had  seemed  symmetry  before. 

Now,  would  we  thus  work  out  moral  beauty  ? Setting  some  stand- 
ard, not  ideal  but  actual  before  us,  would  we  go  on  unto  perfection, 
and  leave  our  mark  upon  our  age,  so  as  to  be  missed  when  we  die? 


APPLICATION. 


21  i 


Then  be  it  ours  to  study  model  men,  and  mark  what  made  them  what 
they  were.  Testing  all  by  the  only  perfect  model,  be  it  our  business 
to  note  how  men  stood,  or  how  men  fall  in  the  battle  of  life.  So  shall 
we  find  stepping  stones  through  the  rapids  which  might  otherwise 
sweep  us  away,  or  help  in  hours  of  weakness  when  we  might  other- 
wise falter,  or  hope  at  times  when  we  might  despair,  and  either  sink 
into  feebleness,  or  have  power  only  for  evil. 

Every  human  being  is  a center  of  influence  for  good  or  for  ill. 
No  man  can  live  unto  himself.  The  meshes  of  a net  are  not  more 
surely  knit  together  than  man  to  man.  We  may  forget  this  secret, 
silent  influence.  But  we  are  exerting  it  by  our  deeds,  we  are  exert- 
ing it  by  our  words,  we  are  exerting  it  by  our  very  thoughts — and 
he  is  wise  with  a wisdom  more  than  that  of  earth  who  seeks  to  put 
forth  the  highest  power  for  good,  be  his  home  a hut  or  a hall,  a cab- 
in or  a palace. 


APPLICATION. 

No  one  was  ever  born  a Newton  or  an  Edwards.  It  is  patient, 
vigorous  and  long  continued  application,  that  makes  the  great  mind. 
All  must  begin  with  the  simplest  elements  of  knowledge,  and  advance 
from  step  to  step  in  nearly  the  same  manner.  When  a man  has  been 
laying  out  that  time  in  the  pursuit  of  some  great  and  important  truth, 
which  others  waste  in  a circle  of  gay  follies,  he  is  conscious  of  having 
acted  up  to  the  dignity  of  his  nature  ; and  from  that  consciousness 
there  results  that  serene  complacency,  which,  though  not  so  violent, 
is  much  preferable  to  the  pleasures  of  animal  life. 

He  that  would  be  sure  to  have  his  business  well  done,  must  either 
do  it  himself  or  see  to  the  doing  of  it.  Every  man  is  the  architect  of 
his  own  fortune.  A young  man,  writing  to  the  Scientific  American, 
says : “ I am  now  twenty-three  years  of  age ; when  I was  eighteen  I 
did  not  know  how  to  add  one-half  and  two-thirds  together;  I was  a 
poor  boy,  wild  and  reckless ; I chanced  to  get  possession  of  the  Life 
of  George  Stephenson ; I gave  it  a thorough  perusal ; I made  up  my 
mind  I would,  by  the  help  of  God  and  the  energies  of  man,  elevate 
my  position  in  life,  and  I have  been  exceedingly  prosperous  since 
that  time.  I worked  seventeen  hours  and  studied  three  a day,  for 
twelve  months ; after  that  I worked  from  four  and  a half  o’clock  in 
the  morning  until  five  in  the  evening,  and  studied  till  twelve  and  one 


212 


PRACTICAL  CYCLOPAEDIA. 


at  night,  for  two  and  a half  years.  I then  got  a situation  in  an  iron 
manufacturing  establishment,  at  a very  low  salary.  My  employers 
were  not  aware  of  my  determined  spirit  when  they  hired  me,  and  now 
[ have  complete  control  of  the  entire  establishment,  getting  a large 
salary ; the  books  have  to  pass  my  inspection,  as  well  as  all  other 
things  connected  with  the  business.  I am  determined  to  persevere 
in  my  studies  as  long  as  I live.”  The  fate  of  every  young  man  is  in 
his  own  hands. 

Dr.  Johnson  was  once  asked  how  it  was  that  the  Christian  fathers, 
and  the  men  of  other  times,  could  find  leisure  to  fill  so  many  folios 
with  the  productions  of  their  pens.  “ Nothing  is  easier,”  said  he, 
and  he  at  once  began  a calculation  to  show  what  would  be  the  effect 
in  the  ordinary  term  of  a man’s  life,  if  he  wrote  only  one  octavo  page 
in  a day.  The  result  in  thirty  or  forty  years  would  account  for  all 
that  Jerome,  or  Chrysostom,  or  Augustine,  that  Luther,  Calvin,  or 
Baxter  has  done. 

Men  with  the  commonest  brains  and  the  most  slender  powers  will 
accomplish  much,  if  they  will  but  apply  themselves  wholly  and  inde- 
fatigably  to  one  thing  at  a time. 


EABLY  BISING. 

The  industrious,  the  active-minded,  the  enthusiastic  in  pursuit  of 
knowledge  or  gain,  are  up  betimes  at  their  respective  occupations. 
Dean  Swift  says,  that  he  never  knew  any  man  to  rise  to  eminence, 
who  lay  in  bed  of  a morning ; and  Dr.  Franklin,  in  his  peculiar  man- 
ner, says,  that  he  who  rises  late  may  trot  all  day,  but  never  overtake 
his  business.  The  difference  betwen  rising  at  five  and  seven  o’clock 
in  the  morning,  for  the  space  of  forty  years,  supposing  a man  to  go 
to  bed  at  the  same  time  at  night,  is  nearly  equivalent  to  the  addition 
of  ten  years  to  a man’s  life.  I would  inscribe  on  the  curtains  of  your 
bed,  and  the  walls  of  your  chamber,  said  Lord  Chatham,  “ If  you  do  not 
rise  early,  you  can  make  progress  in  nothing.  If  you  do  not  set  apart 
your  hours  of  reading,  if  you  suffer  yourself,  or  any  one  else,  to  break 
in  upon  them,  your  days  will  slip  through  your  hands,  unprofitable 
and  frivolous,  and  unenjoyed  by  yourself.” 

Napoleon  was  an  early  riser;  so  were  Frederick  the  Great,  Charles 
the  Twelfth,  and  Washington.  Whatever  may  be  the  quantity  of 


NEVER  TOO  OLD  TO  LEARN. 


213 


Bleep  required,  early  rising  is  essential  to  health,  and  promotes 
longevity. 

“Rise  with  the  lark,  and  with  the  lark  to  bed.” 

“Bright  Chanticleer  proclaims  the  dawn, 

And  wakes  the  sluggard  in  the  morn.” 


“Early  to  bed,  and  early  to  rise, 

Will  make  a man  healthy,  wealthy,  and  wise.” 


NEVER  TOO  OLD  TO  LEARN. 

Socrates,  at  an  extreme  age,  learned  to  play  on  musical  instru- 
ments, for  the  purpose  of  resisting  the  wear  and  tear  of  old  age.  Ca- 
to, at  eighty  years  of  age,  thought  proper  to  learn  the  Greek  lan- 
guage. Plutarch,  when  between  seventy  and  eighty,  commenced  the 
study  of  Latin.  Boccacio  was  thirty -five  years  of  age  when  he  com- 
menced his  studies  in  polite  literature.  Yet  he  became  one  of  the 
three  great  masters  of  the  Tuscan  dialect,  Dante  and  Petrarde  being 
the  other  two.  Sir  Henry  Spelman  neglected  the  sciences  in  his 
youth,  but  commenced  the  study  of  them  when  he  was  between  fifty 
and  sixty  years  of  age.  After  this  time  he  became  a most  learned 
antiquarian  and  lawyer.  How  different  the  present  estimate  put 
upon  experience  from  that  which  characterized  a certain  period  of 
the  Grecian  Republic,  when  a man  was  not  allowed  to  open  his 
mouth  in  caucuses  or  political  meetings,  who  was  under  forty  years 
of  age. 

Colbert,  the  famous  French  minister,  at  sixty  years  of  age  returned 
to  his  Latin  and  law  studies.  Ludivico,  at  the  age  of  one  hundred 
and  fifteen,  wrote  the  memoirs  of  his  own  times.  A singular  exer- 
tion, noticed  by  Voltaire,  who  was  himself  one  of  the  most  remarka- 
able  instances  of  the  progress  of  age  in  new  studies.  Ogilby,  the 
translator  of  Homer  and  Virgil,  was  unacquainted  with  Latin  and 
Greek  till  he  was  past  fifty.  Franklin  did  not  fully  commence  his 
philosophical  pursuits  till  he  had  reached  his  fiftieth  'year.  Accorso, 
a great  lawyer,  being  asked  why  he  began  the  study  of  law  so  late, 
answered,  that  indeed  he  began  it  late,  but  he  should,  therefore,  mas- 
ter it  the  sooner.  This  agrees  with  our  theory,  that  healthy  old  age 
gives  a man  the  power  of  accomplishing  a difficult  study  in  much  les3 
time  than  would  be  necessary  to  one  of  half  his  years.  Dryden,  in 


214 


PRACTICAL  CYCLOPAEDIA. 


his  sixty-eighth  year,  commenced  the  translation  of  the  Iliad ; and 
his  most  pleasing  productions  were  written  in  his  old  age. 

We  could  go  on  and  cite  thousands  of  examples  of  men  who  com- 
menced a new  study  and  struck  out  into  an  entirely  new  pursuit, 
either  for  livelihood  or  amusement,  at  an  advanced  age.  But  every 
one  familiar  with  the  biography  of  distinguished  men  will  recollect 
individual  cases  enough  to  convince  him  that  none  but  the  sick  and 
indolent  will  ever  say,  I am  too  old  to  learn . 


BEGINNINGS. 

Remember,  in  all  things,  that  if  you  do  not  begin,  you  will  never 
come  to  an  end.  The  first  weed  pulled  up  in  the  garden,  the  first 
seed  in  the  ground,  the  first  shilling  put  in  the  saving  bank,  and  first 
mile  traveled  on  a journey,  are  all  important  things;  they  make  a be- 
ginning, and  thereby  a hope,  a promise,  a pledge,  an  assurance  that 
you  are  in  earnest  with  what  you  have  undertaken.  How  many  a 
poor,  idle,  erring,  hesitating  outcast  is  now  creeping  and  crawling 
his  way  through  the  world  who  might  have  held  up  his  head  and 
prospered,  if  instead  of  putting  off  his  resolutions  of  industry  and 
amendment,  he  had  only  made  a beginning! 

It  is  a great  point  for  young  men  to  begin  well ; for  it  is  in  the  be- 
ginning of  life  that  that  system  of  conduct  is  adopted,  which  soon 
assumes  the  force  of  habit.  Begin  well,  and  the  habit  of  doing  well 
will  become  quite  as  easy  as  the  habit  of  doing  badly.  Well  begun 
is  half  ended,  says  the  proverb ; and  a good  beginning  is  half  the  bat- 
tle. Many  promising  young  men  have  irretrievably  ruined  them- 
selves by  a first  false  step  at  the  commencement  of  life ; while  others, 
of  much  less  promising  talents,  have  succeeded  simply  by  beginning 
well,  and  going  onward.  The  good  practical  beginning  is,  to  a cer- 
tain extent,  a pledge,  a promise,  and  an  assurance,  of  the  ultimate 
prosperous  issue.  There  is  many  a poor  creature,  now  crawling 
through  life,  miserable  himself  and  the  cause  of  sorrow  to  others,  who 
might  have  lifted  up  his  head  and  prospered,  if,  instead  of  merely 
satisfying  himself  with  resolutions  of  well-doing,  he  had  actually  gone 
to  work  and  made  a good  practical  beginning. 

Too  many  are,  however,  impatient  of  results.  They  are  not  satis- 
fied to  begin  where  their  fathers  did,  but  where  they  left  off.  They 
think  to  enjoy  the  fruits  of  industry  without  working  for  them.  They 


BEGINNINGS. 


215 


cannot  wait  for  the  results  of  labor  and  application,  but  forestall  them 
by  too  early  indulgence. 

A worthy  Scotch  couple,  speaking  of  their  favorite  son,  and  the 
cause  why  he  had  gone  wrong  in  life,  used  to  tell  how  they  themselves 
had  begun  life  with  working  hard,  living  upon  porridge  and  humble 
fare,  and  gradually  added  to  their  comforts  as  their  means  improved, 
until  at  length  they  were  able  to  dine  off  a bit  of  roast  meat,  and 
sometimes  a “ boilt  chuckie,”  or  fowl.  But  as  for  Jock,  their  son, 
he  had  set  up  in  business,  and,  without  waiting  for  success,  or  even 
laboring  for  it,  he  began  life  as  if  he  had  already  secured  it ; as  his 
parents  were  wont  to  tell  the  story,  11  he  began  wV  the  chuckie  first 
in  other  words,  he  began  at  the  wrong  end. 

If  there  is  one  thing  in  life  more  important  than  another,  it  is  to 
begin  right.  The  best  enterprises  often  fail  for  want  of  this.  Young 
men  are  sometimes  in  such  a hurry  to  get  into  business  on  their  own 
account  that  they  commence  with  inadequate  means,  or  an  insufficient 
connection,  or  in  ignorance  of  many  necessary  details.  In  nine  cases 
out  of  ten,  under  such  circumstances,  they  fail.  Or  they  begin  with 
trusting  too  many,  or  on  too  long  a time,  and  have  to  struggle  under 
difficulties  for  years,  and  perhaps  become  insolvent  at  last.  Or  they 
fancy,  with  the  sanguine  feelings  of  the  young,  that  their  profits  will 
be  greater  than  the  resulf  verifies,  and,  on  the  faith  of  this  delusion, 
launch  out  into  expenses  which  they  can  but  illy  afford.  Or  they  spec- 
ulate, before  they  have  realized  the  money  to  speculate  on,  so  that  if 
the  speculation  proves  unfortunate,  they  not  only  ruin  themselves, 
but  defraud  honest  creditors,  whose  funds  they  have,  in  point  of  fact, 
speculated  with. 

Other  men  make  a mistake  in  marrying.  They  do  not  in  this  mat- 
ter either  begin  right.  Have  they  their  fortunes  still  to  make?  Too 
often,  instead  of  seeking  one  who  would  be  a helpmate  in  the  true 
sense  of  the  term,  they  unite  themselves  to  a giddy,  improvident 
creature,  with  nothing  to  reccommend  her  but  the  face  of  a doll  and 
a few  showy  accomplishments.  Such  a wife,  they  discover  too  late, 
neither  makes  home  happy,  nor  helps  to  increase  her  husband’s  means. 
At  first,  thriftless,  extravagant  and  careless,  she  gradually  becomes 
cross  and  reproachful,  and  while  she  envies  other  women,  and  re- 
proaches her  husband  because  he  cannot  afford  to  maintain  her  like 
them,  is  really  the  principal  cause  of  his  ill  fortune.  The  selection 
of  a proper  companion  is  one  of  the  most  important  concerns  of  life. 
A well-assorted  marriage  assists,  instead  of  retarding,  a man’s  pros- 
perity. Begin  right  in  this  respect.  Select  a sensible,  agreeable. 


216 


PEACTICAL  CYCLOPEDIA. 


amiable  woman,  and  you  will  have  secured  a prize  “ better  than  rich- 
es.” If  you  do  otherwise,  then,  alas  for  you! 

Begin  right  in  establishing  a character.  The  only  way  to  do  this 
is  to  be  what  you  seem,  for  hypocrites  and  rogues  are  always  found 
out  in  the  end.  Honesty  is  the  best  policy.  But  no  man  can  be  up- 
right, amid  the  various  temptations  of  life,  unless  he  is  honest  for  the 
right's  sake.  You  should  not  be  honest  from  the  low  motive  of  poli- 
cy, but  because  you  feel  the  better  for  being  honest.  The  latter  will 
hold  you  fast,  let  the  element  set  as  it  will,  let  storms  blow  ever  so 
fiercely ; the  former  is  but  a cable  of  pack-thread,  which  will  snap 
apart.  In  the  long  run,  character  is  better  than  capital.  Most  of. 
the  great  American  merchants,  whose  revenues  outrank  those  of  prin- 
ces, owe  their  colossal  fortunes  principally  to  a character  for  integrity 
and  ability.  Lay  the  foundations  of  a character  broad  and  deep. 
Build  them  on  a rock,  and  not  on  sand.  The  rains  may  then  descend, 
the  floods  rise  and  the  winds  blow,  but  your  house  will  stand.  Begin 
right.  But,  establish  a character  for  loose  dealings,  and,  lo!  some 
great  tempest  will  sweep  it  away.  Begin  right ! 

At  thy  first  entrance  upon  thy  estate,  said  a wise  man  once,  keep  a 
low  sail,  that  thou  mayst  rise  with  honor;  thou  canst  not  decline 
without  shame ; he  that  begins  where  his  father  ends,  will  end  where 
his  father  began. 

Many  an  unwise  parent  labors  hard  and  lives  sparingly  all  his  life, 
for  the  purpose  of  leaving  enough  to  give  his  children  a start  in  the 
world,  as  it  is  called.  Setting  a young  man  afloat  with  money  left 
him  by  his  relatives  is  like  tying  bladders  under  the  arms  of  one  who 
cannot  swim  : ten  chances  to  one  he  will  lose  his  bladders  and  go  to 
the  bottom.  Teach  him  to  swim,  and  he  will  never  need  the  blad- 
ders. Give  your  child  a sound  education,  and  you  have  done  enough 
for  him.  See  to  it  that  his  morals  are  pure,  his  mind  cultivated,  and 
his  whole  nature  made  subservient  to  the  laws  which  govern  men, 
and  you  have  given  what  will  be  of  more  value  than  the  wealth  of 
the  Indies.  To  be  thrown  upon  one's  resources,  is  to  be  cast  into  the 
very  lap  of  fortune,  for  our  faculties  then  undergo  a development,  and 
display  an  energy,  of  which  they  were  previously  insusceptible. 


EARLY  OBSCURITY  AND  FUTURE  EMINENCE. 


217 


EARLY  OBSCURITY  AND  FUTURE  EMINENCE. 

A long  time  ago,  a little  boy  twelve  years  old,  on  bis  road  to  Ver- 
mont, stopped  at  a country  tavern,  and  paid  for  bis  lodging  and  break- 
fast by  sawing  wood,  instead  of  asking  for  it  as  a gift.  Fifty  years 
later,  tbe  same  boy  passed  that  same  little  inn  as  George  Peabody, 
tbe  banker,  whose  name  is  tbe  synonym  of  magnificent  charities — tbe 
honored  of  two  hemispheres.  He  was  born  poor  in  Danvers,  Massa- 
chusetts, and  by  beginning  right  and  pursuing  a course  of  strict  hon- 
esty, integrity,  industry,  activity  and  Christian  benevolence,  he  has 
been  able  to  amass  great  wealth.  Some  years  since  he  made  a gen- 
erous gift  to  his  native  town  ; and  ajso  remembered  the  city  of  Balti- 
more, Maryland,  where  he  long  resided,  by  a liberal  donation.  For 
the  last  twenty-five  years,  having  done  business  in  London,  and  being 
now  past  sixty  years  old,  he  has  given  £150,000  sterling — nearly 
$750,000 — to  be  devoted  to  the  benefit  of  the  poor  of  that  city. 

Peter  Cooper,  the  New  York  millionaire,  and  founder  of  the  Cooper 
Institute,  which  he  built  at  an  expense,  including  the  ground,  of  over 
$630,000,  and  gave  to  the  city  to  be  devoted  to  the  elevation  of  the 
working  classes,  by  instruction  without  charge,  was  born  poor,  and 
worked  hard  in  a hatter’s  shop  until  he  was  seventeen,  then  learned 
coach  making.  He  built  after  his  own  design,  the  first  locomotive 
engine  ever  used  on  this  continent. 

When  Cornelius  Vanderbilt  was  a young  man,  his  mother  gave  him 
fifty  dollars  of  her  savings  to  buy  a small  sail  boat,  and  he  engaged 
in  the  business  of  transporting  market-gardening  from  Staten  Island 
to  New  York  city.  When  the  wind  was  not  favorable  he  would  work 
his  way  over  the  shoals  by  pushing  the  boat  along  by  poles,  putting 
his  own  shoulder  to  the  pole,  and  was  very  sure  to  get  his  freight  in 
market  in  season.  This  energy  gave  him  always  a command  of  full 
freights,  and  he  accumulated  money.  After  awhile  he  began  to  build 
and  run  steamboats,  and  he  is  now  reputed  to  be  worth  more  than 
nineteen  millions  of  dollars,  after  making  the  government  a present, 
as  a free  gift,  of  a steamship  that  cost  $800,000. 

Mr.  Tobin,  the  President  of  the  Hudson  River  Railroad  Company 
is  a millionaire.  He  is  not  yet  forty  years  of  age.  He  began  life  as 
a steamboat  clerk  with  Commodore  Vanderbilt.  When  he  took  his 
position  the  Commodore  gave  him  two  orders : first,  to  collect  fare  of 
everybody  and  have  no  dead  heads  on  the  boat ; second,  to  start  the 
boat  on  time,  and  wait  for  nobody.  The  Commodore  then  lived  at 


218 


PRACTICAL  CYCLOPAEDIA. 


Staten  Island.  Tobin  obeyed  bis  orders  so  literally  that  be  collected 
fare  of  tbe  Commodore  on  tbe  first  evening,  and  left  bim  on  tbe  wbarf 
tbe  next  morning,  as  tbe  boat  could  not  wait.  Tbe  Commodore  was 
coming  down  tbe  wbarf  leisurely,  and  supposed,  of  course,  tbe  boat 
would  wait  for  bim.  He  proved  a man  after  Vanderbilt’s  own  heart. 
He  became  bis  confidential  clerk  and  broker,  bought  and  sold  Harlem 
and  made  for  himself  a fortune. 

In  1802,  Mr.  Bidwell,  a law  student  in  Stockbridge,  told  a poor  lad 
that  if  be  would  catch  and  turn  out  bis  horse  be  might  have  it  to  ride 
home  to  keep  Thanksgiving.  Tbe  boy  accepted  tbe  offer,  and  tbe  day 
before  Thanksgiving,  as  be  was  mounted  on  tbe  horse  ready  to  start 
for  home,  Mr.  Bidwell  banded  bim  a silver  dollar — tbe  first  dollar  tbe 
boy  ever  bad.  Instead  of  spending  it  for  personal  gratification,  as 
most  boys  now-a-days  do,  be  bought  a sheep  with  it.  From  that 
sheep  be  bad,  in  1832,  a flock  of  ten  hundred  and  sixty  sheep  which 
he  sold  for  $1506.  Tbe  money  be  invested  in  up-town  lots  in  Hew 
York  city,  purchasing  ten  lots  for  $250  each,  which  be  sold  in  two 
years,  for  $12,000.  This  was  tbe  beginning  of  tbe  fortune  of  Nathan 
Jackson,  Esq.,  distinguished  for  bis  generous  and  munificent  dona- 
tions at  various  times  to  William’s  College,  Massachusetts. 

Wm.  M.  Stone,  Governor  of  Iowa,  it  is  said,  was  once  a canal  dri- 
ver on  tbe  Ohio  canal  at  three  dollars  a month.  While  studying  law 
with  General  Bierce,  at  Akron,  Ohio,  Mr.  Stone  worked  eight  hours 
a day  for  Mr.  G.  D.  Sanford,  for  tbe  purpose  of  earning  money  to  pay 
bis  boaid  and  tuition.  John  Butterfield,  Mayor  of  tbe  city  of  Utica, 
N.  Y.,  has  become  tbe  richest  man  in  that  city  from  tbe  bumble  call- 
ing of  stage  driver. 

Stephen  Girard  left  bis  native  country  at  tbe  age  of  ten  or  twelve 
years,  as  cabin  boy  on  a vessel.  He  came  to  New  York  in  that  ca- 
pacity. His  deportment  was  distinguished  by  such  fidelity,  industry 
and  temperance,  that  be  won  the  attachment  and  confidence  of  bis 
master,  who  generally  bestowed  on  bim  tbe  appellation  of  ' my  Ste- 
phen.’ When  bis  master  gave  up  business  be  promoted  Girard  to  the 
command  of  a small  vessel.  Girard  was  a self-taught  man,  and  tbe 
world  was  bis  school.  It  was  a favorite  theme  with  bim,  when  be  af- 
terwards grew  rich,  to  relate  that  he  commenced  life  with  a sixpence, 
and  to  insist  that  a man’s  best  capital  was  bis  industry.  All  pro- 
fessions and  all  occupations,  which  afforded  a just  reward  for  labor, 
were  alike  honorable  in  bis  estimation.  He  was  never  too  proud  to 
work.  During  tbe  revolutionary  war  be  bottled  and  sold  cider  and 
claret.  In  tbe  time  of  the  fever,  in  1793,  when  consternation  bad 


EARLV  OBSCURITY  AND  FUTURE  EMINENCE. 


219 


seized  the  whole  population  of  the  city  of  Philadelphia,  Stephen  Gi- 
rard, then  a rich  merchant,  offered  his  services  as  a nurse  in  the  hos- 
pital. His  offers  were  accepted,  and  in  the  performance  of  the  most 
loathsome  duties,  he  walked  unharmed  in  the  midst  of  the  pestilence. 
He  used  to  say  to  his  friends,  “ When  you  are  sick,  if  anything  ails 
you,  do  not  go  to  a doctor,  hut  come  to  me,  I will  cure  you.” 

Far  back  in  the  teens  of  the  present  century,  a young  man  asked 
for  employment  in  the  Springfield  armory  : but  he  was  poor  and 
modest,  and  had  no  friends,  so  he  went  away  without  it ; but,  feeling 
the  man  within  him,  he  sought  work  until  he  found  it.  An  age  later, 
he  visited  that  armory  a second  time,  not  as  a common  day-laborer, 
but  as  the  ablest  speaker  of  the  House  of  Representatives,  and  for 
many  years  Governor  of  Massachusetts. 

Said  the  lamented  Gen.  Mitchell : “ When  I was  a boy  of  twelve 

years,  I was  working  for  twenty-five  cents  a week  with  an  old  lady, 
and  I will  tell  you  I had  my  hands  full ; but  I did  my  work  faithful- 
ly. I used  to  cut  wood,  fetch  water,  make  fires,  and  scrub  and  scour 
mornings  for  the  old  lady,  before  the  real  work  of  the  day  commenced; 
my  clothes  were  bad,  and  I had  no  means  of  buying  shoes,  so  was  often 
bare-footed.”  One  morning  she  called  him  a liar,  and  he  left  her. 
He  says  : “ I had  not  a cent  in  my  pocket  when  I stepped  out  into 
the  world.  * * * An  independent  spirit,  and  a steady,  honest 

conduct,  with  what  capacity  God  has  given  me — as  he  has  given  you 
— have  carried  me  successfully  through  the  world.” 

Thurlow  Weed,  whose  father  was  a poor  but  honest  and  hard-work- 
ing man,  occupying  a log  house  upon  a small  clearing  near  the  Onon- 
daga river,  Cortland  county,  Hew  York,  says  : My  first  employment 
was  in  attendance  upon  an  ashery.  This  labor  was  succeeded,  when 
the  spring  had  advanced  far  enough,  by  the  duties  of  the  sap-bush. 
During  the  day  I would  lay  in  a good  stock  of  fat  pine,  by  the  light 
of  which  blazing  bright  before  the  sugar-house,  I have  passed  many 
and  many  a delightful  night  in  reading.  I remember  in  this  way  to 
have  read  a history  of  the  French  revolution,  and  to  have  obtained 
from  it  a better  and  more  enduring  knowledge  of  its  events  and  hor- 
rors, and  of  the  actors  in  that  great  national  tragedy,  than  I have 
received  from  all  subsequent  readings.  I remember  also  how  happy 
I was  in  being  able  to  borrow  the  book  of  a Mr.  Keyes,  after  a two- 
mile  tramp  through  the  snow,  shoeless,  my  feet  swaddled  in  the  rem- 
nants of  a rag  carpet. 

Says  Cobbet : I learned  grammar  when  I was  a private  soldier, 
on  the  pay  of  sixpence  a day.  The  edge  of  my  berth,  or  that  of  my 


220 


PRACTICAL  CYCLOPEDIA. 


guard  bed,  was  my  seat  to  study  in ; my  knapsack  my  bookcase,  and 
a bit  of  board  lying  on  my  lap  was  my  writing  table.  I bad  no  money 
to  purchase  a candle  or  oil ; in  winter,  it  was  rarely  that  I could  get 
any  light  but  that  of  the  fire,  and  only  my  turn  even  of  that.  To  buy 
a pen  or  piece  of  paper,  I was  compelled  to  forego  some  portion  of  my 
food,  though  in  a state  of  half  starvation.  I had  not  a moment  of 
time  that  I could  call  my  own ; and  I had  to  read  and  write  amid  the 
talking,  laughing,  singing,  whistling,  and  bawling  of  at  least  half  a 
score  of  the  most  thoughtless  men — and  that,  too,  in  their  hours  of 
freedom  from  all  control.  And  I say,  if  I,  under  these  circumstances, 
could  encounter  and  overcome  the  task,  is  there,  can  there  be,  in 
the  whole  world,  a youth  who  can  find  an  excuse  for  the  non-per- 
formance ? 

Of  P.  R.  Spencer,  the  author  of  the  Spencerian  system  of  penman- 
ship, it  is  said  that,  “ the  smooth  sand  beach  of  Lake  Erie  constituted 
the  foolscap  in  and  on  which,  for  want  of  other  material,  he  perfected 
essentially  the  system  which  meets  such  general  favor  in  our  common 
and  commercial  schools,  and  in  our  business  and  literary  circles/’ 
When  we  reflect  upon  the  immense  popularity  of  his  system,  which, 
passing  beyond  the  limits  of  our  own  country,  has  been  re-engraved 
in  England,  is  used  in  the  model  counting-rooms  of  London,  Liverpool 
and  Manchester,  and  is  also  the  adopted  system  of  the  English  De- 
partment of  the  University  of  Zurich,  in  Switzerland,  we  must  accord 
to  its  honored  author  chaste  and  elevated  powers  of  conception,  with 
bold  and  tireless  grasp,  of  just  apprehension,  and  agree  that  the  bare- 
footed boy  of  fifty  years  ago  must  have  been  thinking , and  thinking 
aright,  and  thinking  with  no  ordinary  mind,  when  he  gave  to  his 
coinings  in  the  sands  such  vitality  of  science,  that  the  world  has 
adopted  and  embalmed  them  as  the  most  beautiful  imagery  of  “ the 
art.” 

Some  years  ago,  as  good  Mr.  Gallaudet  was  walking  in  the  streets 
of  Hartford,  there  came  running  a poor  boy,  whose  intelligent  eye 
fixed  the  gentleman’s  attention.  The  boy  inquired: 

“ Please,  sir,  can  you  tell  me  of  any  one  who  would  like  a boy  to 
work  for  him  and  learn  to  read  ? ” 

“Whose  boy  are  you  and  where  do  you  live  ?” 

“I  have  no  parents,  sir,”  was  the  reply,  “and  have  just  come  away 
from  the  work-house  because  they  would  not  teach  me  to  read.” 

The  gentleman  made  arrangements  with  the  authorities  of  the 
town,  and  took  the  boy  into  his  family.  He  soon  acquired  the  confi- 
dence of  Mr.  Gallaudet  by  his  faithfulness  and  honesty.  He  soon 


EARLY  OBSCURITY  AND  FUTURE  EMINENCE. 


221 


learned  to  read  and  was  allowed  tlie  use  of  his  master's  library, 
whereby  he  made  rapid  progress  in  the  acquisition  of  knowledge. 

It  became  necessary,  after  a while,  that  George  should  leave  Mr. 
Gallaudet,  when  he  was  apprenticed  to  a cabinet  maker  in  the  neigh- 
borhood. There  the  same  integrity  won  for  him  favor. 

To  gratify  his  inclination  for  study,  his  kind  master  had  a little 
room  fitted  up  for  him  in  the  upper  part  of  the  shop,  where  George 
devoted  his  leisure  time  to  his  favorite  pursuits.  He  made  rapid  at- 
tainments in  mathematics,  in  the  French  language,  and  other  branch- 
es of  learning. 

After  being  in  this  situation  a few  years,  as  he  sat  at  tea  with  the 
family  one  evening,  he  all  at  once  remarked  that  he  wanted  to  go  to 
France. 

“ Go  to  France,”  said  his  master,  surprised  that  the  apparently 
contented  and  happy  youth  had  thus  suddenly  become  dissatisfied 
with  his  situation, — “ for  what  ?” 

“ Please,  sir,  will  you  ask  Mr.  Gallaudet  to  call  ? ” continued 
George,  “ and  I will  explain.” 

His  kind  friend  was  invited  accordingly,  and  at  tea-time  the  ap- 
prentice presented  himself  with  his  manuscripts  in  English  and 
French,  and  explained  his  singular  intention  to  go  to  France. 

“ In  the  time  of  Napoleon,”  said  he,  “ a prize  was  offered  by  the 
French  government  for  the  simplest  rule  for  measuring  plain  sur- 
faces. The  prize  has  never  been  awarded,  and  that  method  I have 
discovered.” 

He  then  demonstrated  his  problem,  to  the  surprise  and  gratifica- 
tion of  his  friends,  who  immediately  furnished  him  with  means  of  de- 
fraying his  expenses,  and  with  letters  of  introduction  to  Hon.  Lewis 
Cass,  then  the  American  minister  to  the  court  of  France.  He  was 
introduced  to  Louis  Philippi,  and,  in  the  presence  of  the  king,  nobles 
and  plenipotentiaries,  this  youth  demonstrated  his  problem,  amid  the 
plaudits  of  the  court.  He  received  the  prize,  besides  valuable  pres- 
ents from  the  king. 

He  then  took  letters  of  introduction  and  came  to  the  court  of  St. 
James,  and  gained  a similar  prize,  offered  by  the  Eoyal  Society.  He 
then  returned  to  the  United  States.  There  he  was  preparing  to  se- 
cure the  benefit  of  his  discovery  by  patent,  when  he  received  a letter 
from  the  Emperor  Nicholas  himself,  one  of  whose  ministers  had  wit- 
nessed his  demonstrations  at  London,  inviting  him  to  make  his  resi- 
dence at  the  Eussian  court,  and  furnished  him  with  ample  means  for 
his  outfit. 


222 


PRACTICAL  CYCLOPAEDIA. 


He  complied  with  the  invitation,  repairing  to  St.  Petersburg,  be- 
came professor  of  mathematics  in  the  royal  college,  under  the  special 
protection  of  the  Emperor  of  all  the  Bussias  ! 

One  to-day  is  worth  two  to-morrows.  Boys,  use  your  spare  mo- 
ments well ! Had  George  Wilson  been  an  idle  boy,  spending  his 
evenings  in  the  streets,  or  in  bad  company,  he  would  never  have 
“ stood  before  kings/' 

Bayard  Taylor  says,  in  one  of  his  articles,  giving  a very  humorous 
account  of  his  way  of  life  on  his  first  visit  to  London  : In  a word, 
my  associations  were  not  of  the  most  respectable  character.  I was, 
reluctantly,  forced  to  this  conclusion.  But  how  could  it  be  helped  ? 
When  a man  has  but  three  shillings  a day,  he  cannot  keep  four  shil- 
ling society,  without  cheating  somebody.  I lodged  in  a vulgar  hole, 
it  is  true ; but,  then,  I paid  my  reckoning.  Honest  Bayard  ! A 
man  who  commences  life  in  this  manner  is  sure  of  success. 

Said  Daniel  Webster : It  is  only  the  shallow-minded  pretenders 
who  make  either  distinguished  origin  a matter  of  personal  merit,  or 
obscure  origin  a matter  of  personal  reproach.  A man  who  is  not 
ashamed  of  himself,  need  not  be  ashamed  of  his  early  condition.  It 
did  happen  to  me  to  be  born  in  a log  cabin,  raised  among  the  snow- 
drifts of  Hew  Hampshire,  at  a period  so  early  that  when  the  smoke 
first  rose  from  its  rude  chimney,  and  curled  over  the  frozen  hills, 
there  was  no  similar  evidence  of  a white  man’s  habitation  between  it 
and  the  settlement  on  the  Canada.  Its  remains  still  exist.  I make 
it  an  annual  visit.  I carry  my  children  to  it,  and  teach  them  the 
hardships  endured  by  the  generations  before  them.  I love  to  dwell 
on  the  tender  recollections,  the  kindred  ties,  the  early  affections,  and 
the  narration  and  incidents  which  mingle  with  all  I know  of  this 
primitive  family  abode.  I weep  to  think  that  none  of  those  who  in- 
habited it  are  among  the  living ; and  if  I fail  in  affectionate  venera- 
tion for  him  who  raised  it,  and  defended  it  against  savage  violence 
and  destruction,  cherished  all  domestic  comforts  beneath  its  roof,  and 
through  the  fire  and  blood  of  seven  years’  revolutionary  war,  shrank 
from  no  toil,  no  sacrifice,  to  save  his  country  and  to  raise  his  children 
to  a condition  better  than  his  own,  may  my  name  and  the  name  of  my 
posterity  be  blotted  from  the  memory  of  mankind. 

A man  who  is  not  at  heart  ashamed  of  himself  need  not  be  ashamed 
of  his  early  condition  in  life.  Many  of  the  most  eminent  names  the 
history  of  our  country  and  of  the  world  can  produce  have  sprung  from 
obscurity.  Andrew  Johnson,  our  present  President,  commenced  life 
a practical  tailor.  Our  lamented  President  Lincoln,  it  is  well  known, 


EARLY  OBSCURITY  AND  FUTURE  EMINENCE. 


223 


commenced  life  poor  and  labored  bard.  John  Adams,  the  elder,  was 
the  son  of  a shoemaker,  and  was  in  youth  himself  put  to  the  trade, 
by  his  father,  a pious,  deacon.  Eoger  Sherman,  who  was  a member 
of  Congress  from  Connecticut,  was  sent  there  from  the  shoemaker’s 
bench. 

Among  the  most  eminent  of  English  statesmen  and  jurists,  we  find 
those  whose  birth,  education,  and  early  associations  were  of  the  most 
unpromising  sort : sons  of  horse-jockeys,  strolling  players,  barbers, 
small  dealers  in  old  books,  errand  boys,  newspaper  reporters,  clerks, 
&c.,  &c.  These  men  overthrew  all  obstacles  by  native  strength  of 
character,  surmounted  the  barriers  of  a matured  social  system,  exhib- 
iting practically  their  patent  of  nobility — the  gift  of  the  King  of 
Kings,  which  is  generally  understood  by  the  powers  that  be  in  Great 
Britain.  Commingling  this  blood  with  that  of  the  conquerers  at 
Hasftngs,  it  ennobles  nobility  of  birth,  by  conferring  heaven-derived 
genius  fresh  from  its  fountain. 

To  a young  friend,  ambitious  to  obtain  eminence  as  a lawyer  and 
jurist,  Lord  Erskine  recommended  to  squander  his  fortune,  marry  and 
spend  his  wife’s  fortune,  then  affront  all  his  wealthy  friends,  in  short, 
to  destroy  totally  all  resources  without  himself,  to  have  nothing,  ab- 
solutely nothing,  to  fall  back  upon  when  prostrated  by  discourage- 
ment, and  then,  said  he,  you  will  draw  from  the  profoundest  depths 
a power  that  you  never  dreamed  you  possessed,  and  that  will  not  only 
astonish  yourself  but  society,  and  secure  to  you  fame,  fortune,  influ- 
ence and  station.  This  is  the  secret  of  the  success  of  poor  men's  sons, 
while  the  children  of  the  wealthy  fail.  One  knows  if  he  falls,  he  will 
drop  upon  a soft  cushion,  the  other  that  a hard,  and  cold  bed  will  be 
his  fate,  while  a hard,  cold  world  will  trample  upon  his  prostrated 
form  and  prospects. 

Obscurity  and  poverty  are  the  wholesome  disciplinary  methods  of 
nature  to  insure  what  otherwise  would  not  be  done.  Wealth  is  real- 
ly nothing,  or  if  more  than  nothing,  it  is  a clog  to  the  career  of  any 
sound  mind  in  a sound  body.  Eemember  this,  when  social  superci- 
liousness would  depress,  when  opulence  forgets  its  true  origin,  and 
station  turns  its  back  upon  the  ladder  it  has  used  to  mount  above  the 
ordinary  level. 

From  the  barber’s  shop,  says  Samuel  Smiles,  rose  Sir  Eichard  Ark- 
wright, the  inventor  of  the  spinning-jenny,  and  the  founder  of  the 
cotton  manufacture  of  Great  Britain ; Lord  Tenterden,  one  of  the 
most  distinguished  of  English  Lord  Chief  Justices;  and  Turner,  the 
very  greatest  among  landscape  painters. 


224 


PRACTICAL  CYCLOPAEDIA. 


Shakespeare’s  father  was  a butcher  and  grazier ; and  Shakespeare 
himself  is  supposed  to  have  been  in  early  life  a wool  comber ; whilst 
others  aver  that  he  was  an  usher  in  a school,  and  afterwards  % scrive- 
ner's clerk. 

The  common  class  of  day  labors  has  given  us  Brindley,  the  engineer, 
Cook  the  navigator,  and  Burns,  the  poet. 

Masons  and  bricklayers  can  boast  of  Ben  Jonson,  who  worked  at 
the  building  of  Lincoln’s  Inn  with  a trowel  in  his  hand  and  a book  in 
his  pocket,  Edwards  and  Telford,  the  engineers,  Hugh  Miller,  the 
geologist,  and  Allen  Cunningham,  the  writer  and  scuptor.  John  Huu- 
ter,  the  physiologist,  Ronevey  and  Opie,  the  painters,  Professor  Lee, 
the  orientalist,  and  John  Gibbons,  the  sculptor,  were  carpenters. 
Wilson,  the  ornithologist,  Dr.  Livingstone,  the  missionary  traveler, 
and  Tannahill,  the  poet,  were  weavers.  Samuel  Drew,  the  esrayist, 
and  Gifford,  the  editor  of  the  “ Quarterly  Review,”  were  shoemakers. 
Admiral  Hobson,  one  of  the  gallantest  of  British  seaman,  was  origin- 
ally a tailor. 


LITTLE  THINGS. 

There  is  nothing  too  little  for  so  little  a creature  as  man.  It  is  by 
studying  little  things  that  we  attain  the  great  art  of  having  as  little 
misery  and  as  much  happiness  as  possible.  “If  a straw,”  says  Dry- 
den,  “ can  be  made  the  instrument  of  happiness  he  is  a wise  man  who 
does  not  despise  it.”  A very  little  thing  makes  all  the  difference. 
You  stand  in  the  engine-room  of  a steamer  ; you  admit  the  steam  to 
the  cylinders,  and  the  paddles  turn  ahead ; a touch  of  a lever,  you 
admit  the  self-same  steam  to  the  self-same  cylinders,  and  the  paddles 
turn  astern.  It  is  so,  oftentimes,  in  the  moral  world.  The  turning 
of  a straw  decides  whether  the  engines  shall  work  forward  or  back- 
ward. Look  to  the  littles.  The  atomic  theory  is  the  true  one.  The 
universe  is  but  an  infinite  attrition  of  particles.  Tha  grandest  whole 
is  resolvable  to  fractions ; or,  as  the  ditty  has  it — 

“ Little  drops  of  water  and  little  grains  of  sand, 

Fill  the  mighty  ocean  and  form  the  solid  land.” 

So  with  character,  fortune,  and  all  the  concerns  of  life — the  littles 
combined,  form  the  great  bulk.  If  we  look  well  to  the  disposition  of 
these,  the  sum  total  will  be  cared  for.  It  is  the  minutes  wasted,  that 


LITTLE  THINGS. 


225 


wound  the  hours  and  mar  the  day.  It  is  the  pennies  neglected,  that 
squander  the  dollars.  The  majority  of  men  disdain  littles — to  many, 
fractions  are  “ vulgar  ” in  more  senses  than  the  rule  implies.  It  is 
apt  to  be  thought  indicative  of  a narrow  mind  and  petty  spirit  to  be 
scrupulous  about  littles.  Yet  from  littles  have  sprung  the  mass  of 
great  vices  and  crimes.  In  habits,  in  manners,  in  business,  we  hava 
only  to  watch  the  littles,  and  all  will  come  out  clear.  The  smallest 
leak,  overlooked,  may  sink  a ship — the  smallest  tendency  to  evil 
thinking  or  evil  doing,  left  unguarded,  may  wreck  character  and  life. 
ISTo  ridicule  should  dissuade  us  from  looking  to  the  littles.  The  great- 
est and  best  of  men  have  not  been  above  caring  for  the  littles — some 
of  which,  have  to  do  with  every  hour  and  every  purpose  of  our  lives. 

Often  what  seems  a trifle,  a mere  nothing  by  iicelf,  in  some  nice 
situations  turns  the  scale  of  fate,  and  rules  the  most  important  ac- 
tions. The  cackling  of  a goose  is  fabled  to  have  saved  Home  from  the 
Gauls,  and  the  pain  produced  by  a thistle  to  have  warned  a Scottish 
army  of  the  approach  of  the  Danes ; and  according  to  the  following 
anecdote  from  Randall's  Life  of  Jefferson,  it  seems  that  flies  contribu- 
ted to  hasten  the  American  Independence  : While  the  question  of  In- 
dependence was  before  Congress,  it  had  its  meeting  near  a livery 
stable.  Its  members  wore  short  breeches  and  silk  stockings,  and, 
with  handkerchief  in  hand,  they  were  diligently  employed  in  lashing 
the  flies  from  their  legs.  So  very  vexatious  was  this  annoyance,  and 
to  so  great  an  impatience  did  it  arouse  the  sufferers,  that  it  hastened, 
if  it  did  not  aid  in  inducing  them  to  promptly  affix  their  signatures  to 
the  great  document  which  gave  birth  to  an  empire  republic ! 

The  anecdote  I had  from  Mr.  Jefferson,  at  Monticello,  who  seemed 
to  c-njoy  it  very  much — as  well  as  to  give  credit  to  the  influence  of 
the  flies.  He  told  me  with'  much  glee,  and  seemed  to  retain  a vivid 
recollection  of  the  severity  of  an  attack  from  which  the  only  relief 
was  signing  the  paper  and  flying  from  the  flies. 

John  McClure,  an  eminent  banker  in  New  York,  was  recently 
taught  the  importance  of  crossing  his  t’s  by  an  impressive  lesson.  He 
wrote  to  his  agent  in  London  to  invest  $60,000  forhim  in  State  secu- 
rities, but  he  failed  to  cross  the  first  t,  and  his  agent  bought  for  him 
an  interest  in  a slate  quarry  in  Wales.  The  agent  was  stupid,  but 
he  obeyed  orders  literally. 

A Philadelphia  merchant  being  applied  to  by  a young  man  for  a 
situation  refused  him,  whereupon  the  young  man  starting  to  go  out 
- of  the  store  picked  up  a pin,  which  the  merchant  observed  and  called 
15 


226 


PEACTICAL  CYCLOPAEDIA. 


to  him  giving  him  at  once  the  situation  applied  for.  The  young  man 
proved  to  be  the  best  clerk  in  the  establishment. 

The  most  trifling  actions  that  affect  a man’s  credit,  says  Franklin, 
are  to  be  regarded.  The  sound  of  your  hammer  at  five  in  the  morn 
ing,  or  nine  at  night,  heard  by  a creditor,  makes  him  easy  six  months 
longer ; but  if  he  sees  you  at  the  billiard- table,  or  hears  your  voice  at 
a tavern,  when  you  should  be  at  work,  he  sends  for  his  money  the 
next  day,  demands  it  before  he  can  receive  it  in  a lump. 

It  has  been  remarked,  that  the  world  punishes  with  too  great  se- 
verity the  error  of  those  who  imagine  that  the  ignorance  of  little 
things  may  be  compensated  by  the  knowledge  of  the  great ; for  so  it 
is,  that  as  more  can  detect  petty  failings  than  can  distinguish  or  es- 
teem great  qualifications,  and  as  mankind  is  in  general  more  easily 
disposed  to  censure  than  to  admiration,  contempt  is  often  incurred  by 
slight  mistakes,  which  real  virtue  or  usefulness  can  not  counterbal- 
ance. 

Yet  such  mistakes  and  inadvertencies,  it  is  not  easy  for  a man 
deeply  immersed  in  study  to  avoid ; no  man  can  become  qualified  for 
the  common  intercourses  of  life  by  private  meditation  : the  matters 
of  the  world  are  not  a regular  system,  planned  by  philosophers  upon 
settled  principles,  in  which  every  cause  has  a congruous  effect,  and 
one  part  has  a just  reference  to  another.  Of  the  fashions  prevalent 
in  every  country,  a few  have  arisen  perhaps,  from  particular  temper- 
atures of  the  climate ; a few  more  from  the  constitution  of  the  govern- 
ment ; but  the  greater  part  have  grown  up  by  chance,  been  started 
by  caprice,  been  contrived  by  affectation,  or  borrowed  without  any 
just  motives  of  choice  from  other  countries. 

Of  all  these,  the  savage  that  hunts  his  prey  upon  the  mountains, 
and  the  sage  that  speculates  in  his  closet,  must  necessarily  live  in 
equal  ignorance  ; yet  by  the  observation  of  these  trifles  it  is,  that  the 
ranks  of  mankind  are  kept  in  order,  that  the  address  of  one  to  an- 
other is  regulated,  and  the  general  business  of  the  world  carried  on 
with  facility  and  method. 

We  cut  the  diamond  with  dust,  which  we  can  not  even  scratch  with 
steel,  and  many  a man’s  spirit  is  worn  away  and  brought  down  with 
petty  cares  and  small  annoyances,  who  would  have  struggled  manful- 
ly against  great  evils.  Though  some  small  evils,  like  invisible  insects, 
inflict  pain,  and  a single  hair  may  stop  a vast  machine,  yet  the  chief 
secret  of  comfort  lies  in  not  suffering  trifles  to  vex  one,  and  in  pru- 
dently cultivating  an  undergrowth  of  small  pleasures,  since  very  few 
great  ones,  alas  ! are  let  on  long  leases  1 


LITTLE  THINGS. 


227 


Small  troubles  are  always  more  difficult  to  encounter  and  bear  than 
great  ones.  No  person  who  has  lived  long  in  this  world  of  troubles, 
has  failed  to  detect  this  in  his  own  experience. 

Men  will  bear  troubles  of  the  heaviest  nature  patiently  one  day, 
and  sink  down  in  despair,  the  very  next,  under  the  most  frivolous 
occurrences  imaginable.  Especially  is  this  likely  to  be  the  case  when 
troubles  come  together,  and  the  saying  is  that  they  never  come  singly. 
It  is  then  that  they  destroy  the  patience,  and  with  it  the  indispensa- 
ble virtue  of  self-control  in  the  sufferer. 

It  is  because  patience  under  small  troubles  is  so  rare,  that  its  exer- 
cise denotes  a great  spirit.  Such  was  that  of  Job  when  covered  with 
boils,  and  tempted  to  “ curse  God,  and  die  !” 

The  young  cannot  be  too  frequently  or  emphatically  warned  against 
succumbing  to  small  troubles.  They  should  be  taught  to  bear  up 
against  them,  and  study  that  patience  which  has  been  characterized 
as  a great  virtue. 

Little  troubles  wear  the  heart  out.  It  is  easier  to  throw  a bomb 
shell  a mile  than  a feather — even  with  artillery.  Little  faults,  no 
less  than  great  crimes,  can  hide  the  light  of  heaven  from  the  soul. 
Just  breathe  upon  the  glasses  of  a telescope,  and  the  dew  of  your 
breath  will  shut  out  all  the  stars. 

Trifles  are  not  to  be  despised.  The  nerve  of  a tooth,  not  so  large 
as  the  finest  cambric  needle,  will  sometimes  drive  a strong  man  to 
distraction.  A musquito  can  make  an  elephant  absolutely  mad.  The 
coral  rock,  which  causes  a navy  to  founder,  is  the  work  of  worms. 
The  warrior  that  withstood  death  in  a thousand  forms  may  be  killed 
by  an  insect.  For  want  of  a nail  the  shoe  was  lost,  for  want  of  a shoe 
the  horse  was  lost,  for  want  of  a horse  the  rider  was  lost.  Every  pea 
helps  to  fill  the  peck.  Little  and  often  fills  the  purse.  Moments  are 
the  golden  sands  of  time.  Every  day  is  a little  life ; and  our  whole 
life  is  but  a day  repeated ; those,  therefore,  that  dare  lose  a day,  are 
dangerously  prodigal ; those  that  dare  misspend  it,  desperate.  Springs 
are  little  things,  but  they  are  sources  of  large  streams — a helm  is  a 
little  thing,  but  it  governs  the  course  of  a ship — a bridle  bit  is  a little 
thing,  but  see  its  use  and  power — nails  and  pegs  are  little  things,  but 
they  hold  parts  of  large  buildings  together — a word,  a look,  a frown, 
all  are  little  things,  but  powerful  for  good  or  evil.  Think  of  this,  and 
mind  the  little  things.  Pay  that  little  debt — it’s  promised,  redeem 
it — if  it’s  a shilling,  hand  it  over — you  know  not  what  important  event 
hangs  upon  it.  Keep  your  word  sacredly — keep  it  to  the  children, 


228 


PRACTICAL  CYCLOPAEDIA. 


they  will  mark  it  sooner  than  anybody  else,  and  the  effect  will  proba- 
bly be  as  lasting  as  life.  Mind  little  things. 

Sedulous  attention  and  painstaking  industry  always  mark  the  true 
worker.  The  greatest  men  are  not  those  who  “ despise  the  day  of 
small  things,”  but  those  who  improve  them  the  most  carefully.  Mi- 
chael Angelo  was  one  day  explaining  to  a visitor  at  his  studio  what 
he  had  been  doing  at  a statue  since  his  previous  visit.  " I have  re- 
touched this  part, — polished  that, — softened  this  feature, — brought 
out  that  muscle, — given  some  expression  to  this  lip,  and  more  energy 
to  that  limb.”  “ But  these  are  trifles,”  remarked  the  visitor.  “ It 
may  be  so,”  replied  the  sculptor,  “ but  recollect  that  trifles  make  per- 
fection, and  perfection  is  no  trifle.”  So  it  was  said  of  Nicholas  Pois- 
sin,  the  painter,  that  the  rule  of  his  conduct  was,  that “ whatever  wa3 
worth  doing  at  all  was  worth  doing  well;”  and  when  asked,  late  in 
life,  by  what  means  he  had  gained  so  high  a reputation  among  the 
painters  of  Italy,  he  emphatically  answered,  “ Because  I have  neglect- 
ed nothing.” 

It  is  the  intelligent  eye  of  the  careful  observer  which  gives  appa- 
rently trivial  phenomena  their  value.  So  trifling  a matter  as  the 
sight  of  sea-weed  floating  past  his  ship,  enabled  Columbus  to  quell  the 
mutiny  which  arose  amongst  his  sailors  at  not  discovering  land,  and 
to  assure  them  that  the  eagerly  sought  New  World  was  not  far  off. 
There  is  nothing  so  small  that  it  should  remain  forgotten ; and  no 
fact,  however  trivial,  but  may  prove  useful  in  some  way  or  other  if 
carefully  interpreted.  Who  could  have  imagined  that  the  famous 
“ chalk-cliffs  of  Albion  ” had  been  built  up  by  tiny  insects, — detected 
only  by  the  help  of  the  microscope, — of  the  same  order  of  creatures 
that  have  gemmed  the  sea  with  islands  of  coral ! And  who  that  con- 
templates such  extraordinary  results,  arising  from  infinitely  minute 
operations,  will  venture  to  question  the  power  of  little  things  ? 

It  is  the  close  observation  of  little  things  which  is  the  secret  of  suc- 
cess in  business,  in  art,  in  science,  and  in  every  pursuit  in  life.  Hu- 
man knowledge  is  but  an  accumulation  of  small  facts,  made  by  suc- 
cessive generations  of  men,  the  little  bits  of  knowledge  and  experi- 
ence carefully  treasured  up  by  them  growing  at  length  into  a mighty 
pyramid.  Though  many  of  these  facts  and  observations  seemed  in 
the  first  instance  to  have  but  slight  significance,  they  are  all  found  to 
have  their  eventual  uses,  and  to  fit  into  their  proper  places.  Even 
many  speculations  seemingly  remote  turn  out  to  be  the  basis  of  results 
the  most  obviously  practical.  In  the  case  of  the  conic  sections  dis- 
covered by  Apolonius  Pergceus,  twenty  centuries  elapsed  before  they 


MAXIMS,  PRECEPTS  AND  RULES. 


229 


were  made  the  basis  of  astronomy, — a science  which  enables  the  mod- 
ern navigator  to  steer  his  way  through  unknown  seas,  and  traces  for 
him  in  the  heavens  an  unerring  path  to  his  appointed  haven.  And 
had  not  mathematicians  toiled  for  so  long,  and,  to  uninstructed  ob- 
servers, apparently  so  fruitlessly,  over  the  abstract  relations  of  lines 
and  surfaces,  it  is  probable  that  but  few  of  our  mechanical  inventions 
would  have  seen  the  light. 

When  Franklin  made  his  discovery  of  the  identity  of  lightning  and 
electricity,  it  was  sneered  at,  and  people  asked,  “ Of  what  use  is  it  ?” 
to  which  his  apt  reply  was,  “ What  is  the  use  of  a child  ? It  may 
become  a man  ! ” When  Galvani  discovered  that  a frog's  leg  twitched 
when  placed  in  contact  with  different  metals,  it  could  scarcely  have 
been  imagined  that  so  apparently  insignificant  a fact  could  have  led 
to  important  results.  Yet  therein  lay  the  germ  of  the  electric  tele- 
graph, which  binds  the  intelligence  of  continents  together,  and  doubt- 
less before  many  years  elapse  will  “ put  a girdle  round  the  globe.” 
So,  too,  little  bits  of  stone  and  fossil,  dug  out  of  the  earth,  intelligently 
interpreted,  have  issued  in  the  science  of  geology  and  the  practical 
operations  of  mining,  in  which  large  capitals  are  invested  and  vast 
numbers  of  persons  profitably  employed. 

There  are  no  such  things  as  trifles  in  the  biography  of  man.  Drops 
make  up  the  sea.  Acorns  cover  the  earth  with  oaks,  and  the  ocean 
with  navies.  Sands  make  up  the  bar  in  the  harbor’s  mouth,  on  which 
vessels  are  wrecked ; and  little  things  in  youth  accumulate  into  char- 
acter in  age,  and  destiny  in  eternity.  All  the  links  in  that  glorious 
chain  which  is  in  all  and  around  all,  we  can  see  and  admire,  or  at 
least  admit ; but  the  staple  to  which  all  is  fastened,  and  which  is  the 
conductor  of  all,  is  the  Throne  of  Deity. 


MAXIMS,  PRECEPTS  AND  RULES. 

HON.  STEPHEN  ALLEN’S  POCKET-PIECE. 

Among  the  victims  of  the  Henry  Clay  disaster,  was  Stephen  Allen, 
Esq.,  an  aged  man  of  the  purest  character,  formerly  a mayor  of  New 
York,  beloved  and  esteemed  by  all  who  knew  him.  In  his  pocket 
was  found  a printed  slip,  apparently  cut  from  a newspaper,  of  which 
the  following  is  a copy  : 

Always  keep  good  company  or  none.  Never  be  idle. 


230 


PRACTICAL  CYCLOPAEDIA. 


If  your  hands  cannot  be  usefully  employed,  attend  to  the  cultiva- 
tion of  your  mind. 

Always  speak  the  truth.  Make  few  promises. 

Live  up  to  your  engagements.  Keep  your  own  secrets,  if  you  have 
any. 

When  you  speak  to  a person,  look  him  in  the  face. 

Good  company  and  good  conversation  are  the  very  sinews  of  virtue. 

Good  character  is  above  all  things  else. 

Your  character  cannot  he  essentially  injured,  except  by  your  own 

SjLCt'S. 

If  any  one  speaks  evil  of  you,  let  your  life  be  so  that  none  will  be- 
lieve him. 

Drink  no  kind  of  intoxicating  liquors. 

Ever  live  (misfortune  excepted)  within  your  income. 

When  you  retire  to  bed,  think  over  what  you  have  been  doing  du- 
ring the  day. 

Make  no  haste  to  he  rich,  if  you  would  prosper. 

Small  and  steady  gains  give  competency  with  tranquility  of  mind. 

Never  play  at  any  game  of  chance. 

Avoid  temptation,  through  fear  you  may  not  withstand  it. 

Earn  money  before  you  spend  it. 

Never  ^run  into  debt  unless  you  see  a way  to  get  out  again. 

Never  borrow  if  you  can  possibly  avoid  it. 

Do  not  marry  until  you  can  support  a wife. 

Never  speak  evil  of  any  one. 

Be  just  before  you  are  generous. 

Keep  yourself  innocent  if  you  would  be  happy. 

Save  when  you  are  young  to  spend  when  you  are  old. 

Bead  over  the  above  maxims  at  least  once  a week. 

hunt’s  business  precepts. 

In  the  first  place,  make  up  your  mind  to  accomplish  whatever  you 
undertake ; decide  upon  some  particular  employment,  and  persevere 
in  it.  All  difficulties  are  overcome  by  diligence  and  assiduity.  Be 
not  afraid  to  work  with  your  own  hands,  and  diligently  too.  “A  cat 
in  gloves  catches  no  mice.”  Attend  to  your  own  business,  and  never 
trust  it  to  another.  “A  pot  that  belongs  to  another  is  ill  stirred  and 
worse  boiled.”  Be  frugal.  “ That  which  will  not  make  a pot  will 
make  a pot-lid.”  Be  abstemious.  “ Who  dainties  love  shall 
beggars  prove.”  Arise  early.  “ The  sleeping  fox  catches  no  poultry.” 


MAXIMS,  PEECEPTS  AND  EULES. 


231 


Treat  every  one  with  respect  and  civility.  “ Everything  is  gained 
and  nothing  lost  by  courtesy.”  “ Good  manners  insure  success.” 
Never  anticipate  wealth  from  any  other  source  than  labor.  “ He 
who  waits  for  dead  mens  shoes  may  have  to  go  a long  time  barefoot.” 
And  above  all,  11  Nil  desjoerandum ,”  for  “ Heaven  helps  those  who 
help  themselves.”  If  you  implicitly  follow  these  precepts,  nothing 
can  hinder  you  from  accumulating. 

BUSINESS  EULES. 

An  Eastern  paper  gives  the  following  seasonable  and  excellent 
rules  for  young  men  commencing  business  : 

The  world  estimates  men  by  their  success  in  life,  and,  by  general 
consent,  success  is  evidence  of  superiority. 

Never  under  any  circumstances  assume  a responsibility  you  can 
avoid  consistently  with  your  duty  to  yourself  and  others. 

Base  all  your  actions  upon  a principle  of  right ; preserve  your  in- 
tegrity of  character,  and  in  doing  this  never  reckon  on  the  cost. 

Remember  that  self-interest  is  more  likely  to  warp  your  judgment 
than  all  other  circumstances  combined ; therefore,  look  well  to  your 
duty  when  your  interest  is  concerned. 

Never  make  money  at  the  expense  of  your  reputation. 

Be  neither  lavish  nor  niggardly ; of  the  two,  avoid  the  latter.  A 
mean  man  is  universally  despised,  but  public  favor  is  a stepping-stone 
to  preferment ; therefore  generous  feelings  should  be  cultivated. 

Say  but  little,  think  much  and  do  more. 

Let  your  expenses  be  such  as  to  leave  a balance  in  your  pocket. 
Ready  money  is  a friend  in  need. 

Keep  clear  of  the  law ; for,  even  if  you  gain  your  case,  you  are 
generally  a loser. 

Avoid  borrowing  and  lending. 

Wine  drinking  and  smoking  cigars  are  bad  habits;  they  impair  the 
mind  and  pocket,  and  lead  to  a waste  of  time. 

Never  relate  your  misfortune,  and  never  grieve  over  what  you  can 
not  prevent. 

EOTHSCIIILD’S  EULES. 

The  founder  of  the  celebrated  house  of  the  Rothschilds  is  said  to 
have  ascribed  his  success  to  a strict  adherence  to  the  following  rules : 

1.  I combined  three  profits ; I made  the  manufacturer  my  custom- 


232 


PRACTICAL  CYCLOPAEDIA. 


er,  and  the  one  I bought  of  my  customer ; that  is,  I supplied  the 
manufacturer  with  the  raw  material  and  dyes,  on  each  of  which  I 
made  a profit,  and  took  his  manufactured  goods,  which  I sold  at  a 
profit ; and  thus  combined  three  profits. 

2.  Make  a bargain  at  once.  Be  an  off-handed  man. 

3.  Never  have  anything  to  do  with  an  unlucky  man  or  place.  I have 
seen,  said  he,  many  clever  men  who  had  not  shoes  to  their  feet.  I 
never  act  with  them;  their  advice  sounds  very  well,  but  fate  is 
against  them.  They  can  not  get  on  themselves;  how  can  they  do 
good  to  me  ? 

4.  Be  cautious  and  bold.  It  requires  a great  deal  of  boldness  and 
a great  deal  of  caution  to  make  a great  fortune ; and  when  you  have 
got  it,  it  requires  ten  times  as  much  wit  to  keep  it. 


ricardo’s  rules. 

David  Bicardo,  the  distinguished  writer  on  political  economy,  used 
to  press  on  his  friends  the  observance  of  the  following  laconic  rules : 

1.  Never  refuse  an  option  when  you  can  get  it. 

2.  Out  short  your  losses. 

3.  Let  your  profits  run  on. 

m’donough’s  rules. 

Upon  the  tomb  of  John  McDonough,  the  New  Orleans  millionaire, 
are  engraved  the  following  maxims,  which  he  had  made  the  rules  for 
his  guidance  through  life,  and  to  which  his  success  is  mainly  attribu- 
table : 

1.  Bern  ember  always  that  labor  is  one  of  the  conditions  of  our  ex- 
istence. 2.  Time  is  gold;  throw  not  one  minute  away,  but  place 
each  one  to  account.  3.  Do  unto  all  men  as  you  would  be  done  by. 

4.  Never  put  off  till  to-morrow  what  you  can  do  to-day.  5.  Never 
bid  another  to  do  what  you  can  do  yourself.  6.  Never  covet  what  is 
not  your  own.  7.  Never  think  any  matter  so  trifling  as  not  to  de- 
serve notice.  8.  Never  give  out  that  which  does  not  first  come  in. 
9.  Never  spend  but  to  produce.  10.  Let  the  greatest  order  regulate 
the  tranactions  of  your  life.  11.  Study  in  your  course  of  life  to  do 
the  greatest  amount  of  good.  12.  Deprive  yourself  of  nothing  neces- 
sary to  your  comfort,  but  live  in  an  honorable  simplicity  and  frugali- 
ty. 13.  Labor,  then,  to  the  last  moment  of  your  existence. 


MAXIMS,  PRECEPTS  AND  RULES. 


• 233 


THE  MOTTO  OF  HON.  JOHN  FREEDLEY. 

It  was  self-dependence , self-reliance.  He  says,  it  is  a mistaken  no 
tion  that  capital  alone  is  necessary  to  success  in  business.  If  a man 
has  head  and  hands  suited  to  his  business,  it  will  soon  procure  him 
capital.  My  observations  through  life  satisfy  me  that  at  least  nine- 
tenths  of  those  most  successful  in  business  start  in  life  without  any 
reliance  except  their  own  head  and  hands — hoe  their  own  row  from 
the  jump. 

amos  Lawrence’s  maxims. 

He  says,  I have  had  these  mentors  before  me:  Do  what  you  un- 
dertake thoroughly.  Be  faithful  in  all  accepted  trusts. 

I am  satisfied  they  have  served  me  well  three  score  years. 

LETTER  FROM  JOHN  RANDOLPH. 

The  following  interesting  letter  is  from  John  Randolph,  of  Roan- 
oke, written  to  John  Randolph  Bryant,  who  married  his  favorite 
niece.  It  was  written  from  England  a short  time  before  Randolph’s 
death  : 

London,  December  28,  1830. 

My  Dear  Godson : — Although  I have  so  lately  written  to  your  bet- 
ter half,  and  at  such  tedious  length,  too,  yet  I cannot  refrain  from 
the  attempt  to  engraft  an  old  head  upon  young  shoulders,  notwith- 
standing my  belief  that  no  man  was  the  wiser  for  another’s  experi- 
ence. There  are  too  many  who  are  unable  to  profit  by  their  own. 
Witness  the  gambler  and  the  spendthrift,  not  to  mention  another 
class  of  victims  of  licentious  propensities  matured  into  habitual  indul- 
gence. Each  of  these  wretched  votaries  of  his  darling  vice,  is  more 
sensible  of  the  ruinous  effects  of  his  folly  than  any  preacher  who  ex- 
horts him  against  the  consequences.  He  that  wears  the  chain  best 
knows  how  and  where  the  fetter  galls.  They  that  declaim  against 
the  fixed  and  rooted  ill-habits  of-  their  neighbor,  under  the  expecta- 
tion of  reforming  him,  only  show  that  they  themselves  are  coxcombs. 
Rather  sententious  and  flat  this,  you  will  say,  and  you  will  say  the 
truth. 

Having  established  yourself  in  Gloucester,  let  me  remind  you  “ not 
to  put  off  until  to-morrow  what  may  be  done  to-day,”  and  to  leave 
until  next  year  what  could  be  done  this.  (1831.)  Plant  all  sorts  of 


234 


PRACTICAL  CYCLOPAEDIA. 


trees.  Man  and  boy  I knew  John  Lewis  for  some  forty  years  or  so, 
although  I never  was  in  his  house.  It  may  be  probable  he  has  saved 
you  the  trouble  of  rearing  orchards.  But,  be  that  as  it  may,  fail  not 
to  have  a good  apple  orchard,  especially,  and  banish  ardent  spirits  as 
a beverage  from  your  table.  * * * If,  at  the  beginning, 

you  are  obliged  to  resort  to  spirits,  let  your  wife  make  punch  or  toddy 
by  measure,  of  a certain  strength  never  to  be  increased,  according  to 
the  good  old  Virginia  fashion. 

2.  Have  no  dealing  that  can  possibly  be  avoided  with  your  neigh- 
bors. The  disregard  of  this  caution  will  certainly  lead  to  squabbles 
find  strife. 

3.  Take  no  receipt  on  loose  pieces  of  paper.  Carry  a receipt  book 
in  your  pocket,  and  take  all  receipts  in  it ; if  you  are  afraid  of  losing 
it,  keep  it  in  your  desk.  Always  have  the  receipts  witnessed  when 
practicable. 

4.  Copy,  or  have  copied,  all  your  bills  in  a book,  so  that  you  may 
at  a glance  see  the  cost  of  any  article  or  branch  of  expense.  Without 
accurate  accounts  you  must  first  fall  behind  hand.  What  voyage 
would  a ship  make  without  observation  or  reckoning?  You  are  now 
embarked  on  a voyage  of  life ; without  a good  look-out  you  may  be 
cast  away. 

5.  Form  no  intimacies  with  your  neighbors  under  a seven  year  ac- 
quaintance. The  rigid  observance  of  my  own  maxims  did  not  prevent 
ill  blood  between  some  of  my  neighbors  and  myself.  My  maxims 
preserved  me  from  strife,  and  from  loss  by  those.  With  the  rest  I 
was  on  the  best  of  terms. 

6.  Economy,  the  adapting  of  your  supplies  judiciously  to  their  in- 
tended end.  This  is  a gift  of  Cod.  It  cannot  be  taught,  at  least.  I 
have  tried  to  learn  it  all  my  life,  without  success.  My  mother  had 
it  in  perfection. 

7.  Frugality — It  is  in  the  power  of  every  honest  man,  who  means 
to  retain  his  honesty,  to  refrain  from  indulging  in  expenses  which  he 
cannot  afford.  A disregard  of  this  maxim,  the  result  of  their  igno- 
rant indolence  of  their  own  affairs,  has  ruined  all  my  name  and  race ; 
they  did  not  know  what  they  could  afford,  and  some,  I fear,  did  not 
care. 

I shall  send  you  some  acorns  of  an  oak  from  Turkey,  and  also  a few 
English.  Plant  them  in  beds,  keep  clean  and  transplant  at  eighteen 
inches  or  two  feet  high.  I hope  that  you  will  not  forget  broad  nuts, 
English  walnuts,  filberts,  hazel  nuts  and  chestnuts. 

I shall  probably  never  see  you  and  my  darling  niece  succeed  as 


MAXIMS,  PRECEPTS  AND  RULES. 


235 


housekeepers.  Daily  and  every  day  I find  that  I am  sinking.  To 
he  laid  by  the  side  of  my  honored  parents  at  Old  Matoax,  is  now  the 
only  wish  that  I have  personally  to  myself.  No  tomb  stone,  no  mon- 
ument for  me.  Let  “ spring  with  her  dewy  fingers  cold,”  dress  the 
turf  that  shall  cover  my  no  longer  feverish  head  or  throbbing  heart. 
If  there  be  any  memorial  of  me,  let  it  be  a plain  headstone,  with  this 
inscription  : “ John  Randolph,  of  Roanoke,  son  of  John  Randolph,  of 
Roanoke,  the  elder,  and  Frances  Bland,  his  wife,  of  Virginia ; born 

June  2d,  1773,  died, , 1831.”  Beyond  this  last  period  I feel 

that  it  is  impossible,  almost  a miracle,  for  my  existence  to  be  pro- 
longed. “Thy  will  be  done.” 

Adieu,  my  children.  J.  R.,  of  Roanoke. 

To  John  Randolph  Bryant,  Esq. 

MORE  MAXIMS. 

Never  taste  an  atom  when  not  hungry;  it  is  suicidal.  Never  hire 
servants  who  go  in  pairs,  as  sisters,  cousins,  or  anything  else.  Never 
speak  of  your  father  as  “ the  old  man.”  Never  reply  to  the  epithet 
of  a drunkard,  a fool,  or  a felon.  Never  speak  contemptuously  of 
womankind.  Never  abuse  one  who  was' once  your  bosom  friend,  how- 
ever bitter  now.  Never  smile  at  the  expense  of  your  religion  or  your 
Bible.  Never  stand  on  the  corner  of  a street.  Never  insult  poverty. 
Never  eat  between  meals. 


COUNSELS. 

He  who  will  take  no  advice,  but  be  always  his  own  counselor,  shall 
be  sure  to  have  a fool  for  his  client.  Good  counsel  is  cast  away  by 
the  arrogant,  the  self-conceited,  and  the  stupid ; who  are  either  too 
proud  to  take  it,  or  too  heavy  to  understand  it.  Some  folks  are  silly 
enough  to  disregard  all  good  advice,  unless  he  who  gives  it  lives  fully 
up  to  his  own  precepts.  This  is  just  about  as  wise  as  it  would  be  in  a 
traveler  to  scorn  the  directions  of  a finger-post,  unless  it  drew  its  one 
leg  out  of  the  ground  and  hopped  after  its  own  finger. 

When  we  commend  good  and  noble  actions,  we  make  them  in  some 
measure  our  own.  Doing  justice  to  worthy  qualities,  is  at  least  a 
credit  to  our  judgment.  Those  are  presumed  to  be  the  best  counsels, 
which  come  from  them  that  advise  against  their  own  interest.  Don’t 
force  a man  to  take  your  advice.  You  can  advise  him  to  take  a bath 
without  pitching  him  into  the  river.  Advice,  like  snow,  the  softer  it 


236 


PRACTICAL  CYCLOPAEDIA. 


falls  the  longer  it  dwells  upon,  and  the  deeper  it  sinks  into,  the  mind. 
Men  must  be  taught  as  if  you  taught  them  not. 

Eat,  digest ; read,  remember ; earn,  save ; love,  and  be  beloved. 
If  the  above  rules  are  strictly  followed  out,  health,  wealth,  intelli- 
gence and  true  happiness  will  be  the  result.  Kely  on  yourself.  Shun 
vice.  Go  not  to  sleep  in  malice.  Take  care  lest  thou  lose.  Do  well, 
but  boast  not.  Govern  thy  passions.  Eesolve  to  be  virtuous.  Be 
cheerful.  Try  to  better  your  condition.  Hate  nothing  but  what  ip 
dishonest ; fear  nothing  but  what  is  ignoble ; and  love  nothing  but 
what  is  just  and  honorable.  Hear  no  ill  of  a friend,  nor  speak  any 
of  an  enemy ; believe  not  all  you  hear,  and  appear  what  you  are. 
Keep  out  of  debt — out  of  quarrels — out  of  law — out  of  politics — out 
of  idleness — out  of  thin-soled  shoes — out  of  damp  clothes — out  of 
reach  of  brandy  and  water — out  of  public  office — out  of  matrimony, 
unless  you  are  in  love.  There  were  three  good  lessons  which  the 
bird  in  the  fable  gave  the  fowler  for  his  release : Not  to  lose  a 
certainty  for  an  uncertainty;  not  to  give  credit  to  things  beyond 
probability  ; nor  to  grieve  for  that  which  is  past  remedy.  Do  noth- 
ing shameful,  either  in  the  presence  of  others  or  alone.  Eespect  your- 
self, and  others  will  respect  you.  Above  all  things,  reverence  thy- 
self. Live  peacably  with  all  men,  and  have  but  one  counselor  among 
a thousand.  Let  not  sleep  fall  upon  thy  eyes  till  thou  hast  twice  re- 
viewed the  transactions  of  the  past  day.  Where  have  I turned  aside 
from  rectitude  ? What  have  I been  doing  ? What  have  I left  un- 
done which  I ought  to  have  done  ? Begin  thus  from  the  first  act  and 
proceed ; and,  in  conclusion,  at  the  ill  which  thou  hast  done  be 
troubled,  and  rejoice  for  the  good. 


BUSINESS. 

Every  human  being  has  duties  to  be  performed,  and,  therefore, 
has  need  of  cultivating  the  capacity  for  doing  them ; whether  the 
sphere  of  action  be  the  management  of  a household,  the  conduct  of  a 
trade  or  profession,  or  the  government  of  a nation. 

Attention,  application,  accuracy,  method,  punctuality,  and  dispatch 
are  the  principal  qualities  required  for  the  efficient  conduct  of  busi- 
ness of  any  sort.  These,  at  first  sight,  may  appear  to  be  small  mat* 
ters ; and  yet  they  are  of  essential  importance  to  human  happiness, 
well-being  and  usefulness.  Says  Solomon,  “ Seest  thou  a man  dili- 
gent in  his  business  ? he  shall  stand  before  kings.”  “ That  man  is 


BUSINESS. 


237 


but  of  the  lower  part  of  the  world  that  is  not  brought  up  to  business 
and  affairs.”  “He  that  would  be  sure  to  have  his  business  well 
done,  must  either  do  it  himself  or  see  to  the  doing  of  it.”  “ The  man 
who  neglects  his  business  will  soon  be  without  business.”  “ Call  on 
a business  man  in  business  hours,  only  on  business ; transact  your 
business,  and  then  go  about  your  business,  in  order  to  give  him  time 
to  finish  his  business.” 


HONOR  YOUR  BUSINESS. 

Henry  Ward  Beecher,  in  one  of  his  New  York  Ledger  articles, 
says : It  is  a good  sign  when  a man  is  proud  of  his  work,  or  his 
calling.  Yet  nothing  is  more  common  than  to  hear  men  finding  fault 
constantly  with  their  particular  business,  and  deeming  themselves 
unfortunate  because  fastened  to  it  by  the  necessity  of  gaining  a live- 
lihood. In  this  spirit  men  fret,  and  laboriously  destroy  all  their 
comfort  in  work.  Or  they  change  their  business,  and  go  on  misera- 
bly shifting  from  one  thing  to  another,  till  the  grave  or  the  poor- 
house  gives  them  a fast  gripe. 

But  while,  occasionally,  a man  fails  in  life  because  he  is  not  in  the 
place  fitted  for  his  peculiar  talent,  it  happens  ten  times  oftener  that 
failure  results  from  neglect  and  even  contempt  of  an  honest  business. 
A man  should  put  his  heart  into  everything, that  he  does.  There  is 
not  a profession  in  the  world  that  has  not  its  peculiar  cares  and  vex- 
ations. No  man  will  escape  annoyance  by  changing  business.  No 
mechanical  business  is  altogether  agreeable.  Commerce,  in  its  endless 
varieties,  is  affected  like  all  other  human  pursuits,  with  trials,  unwel- 
come duties,  and  spirit-tiring  necessities.  It  is  the  very  wantonness  of 
folly  for  a man  to  search  out  the  frets  and  burdens  of  his  calling,  and 
give  his  mind  every  day  to  a consideration  of  them.  They  belong  to 
human  life.  They  are  inevitable.  Brooding,  then,  only  gives  them 
strength. 

On  the  other  hand,  a man  has  a power  given  him  to  shed  beauty 
and  pleasure  upon  the  homeliest  toil  if  he  is  wise.  Let  a man  adopt 
his  business,  and  identify  it  with  his  life,  and  cover  it  with  pleasant 
associations.  For  Cod  has  given  us  imagination  not  alone  to  make 
some  men  poets,  but  to  enable  all  men  to  beautify  homely  things. 
Heart  varnish  will  cover  up  innumerable  evils  and  defects.  Look  at 
the  good  things.  Accept  your  lot  as  a man  does  a piece  of  rugged 
ground,  and  begin  to  get  out  the  rocks  and  roots,  to  deepen  and  mel- 
low the  soil,  to  enrich  and  plant  it.  There  is  something  in  the  most 


238 


PRACTICAL  CYCLOPAEDIA. 


forbidding  avocation  around  which  a man  may  twine  pleasant  fancies, 
out  of  which  he  may  develop  an  honest  pride. 

We  met,  not  long  since,  a fine  specimen  of  just  the  thing  we  mean. 
He  began  life  a blacksmith.  “ I never  wanted  to  be  anything  else 
than  a mechanic,”  said  he.  He  determined  to  be  respectable  and 
honorable,  not  in  spite  of  his  business,  but  by  means  of  it.  He  entered 
with  heart  and  soul  and  ambition  into  it.  Little  by  little  he  improved 
it.  Selecting  a single  line  of  articles,  he  began  manufacturing  them. 
“When  I first  entered  the  market,”  said  he,  “I  found  everybody  try- 
ing to  sell  cheaper  than  his  neighbor,  and  so  making  poorer  and 
poorer  articles,  and  running  down  the  trade.  I determined  that  I 
would  not  undersell , but  excel. 

In  this  spirit  he  entered  heartily  into  his  work,  was  proud  of  it, 
nursed  and  nourished  it,  and  now  he  is,  in  his  own  department,  al- 
most without  a competitor  in  the  market.  He  has  gathered  riches, 
which  he  employs  benevolently,  and  is  respected  and  honored  by  all 
his  townsmen.  The  good  which  this  honest  mechanic  has  done  will 
not  stop  with  himself.  He  will  have  made  his  business  honorable  to 
others.  A man  can  impart  to  a business  a flavor  of  honor  by  his  own 
conduct,  which  shall  make  it  thereafter  more  creditable  to  any  one 
who  enters  it.  Franklin  left  upon  the  printing  office  an  impress 
which  has  benefited  the  profession  of  printers  ever  since.  Black- 
smiths love  to  speak  of  the  yet  uncanonized  name  of  St.  Elihu  Burritt. 

Mr.  Dowse,  by  tanning  and  currying,  amassed  a fortune,  and  be- 
queathed it  and  its  literary  products  to  the  public  in  Boston  and  Cam- 
bridge ; and  we  venture  to  say,  that  hereafter  that  business  will  be 
easier  and  more  encouraging  to  every  lad  that  is  bound  apprentice  to 
the  nasty  trade.  Once  let  a man  convert  his  business  into  an  instru- 
ment of  honor,  benevolence  and  patriotism,  and  from  that  moment  it 
is  transfigured,  and  men  judge  its  dignity  and  merit,  not  by  what  it 
externally  is,  but  by  what  it  has  done  and  can  do.  It  is  better  to 
stick  to  your  business,  and  by  patient  industry  and  honorable  enter- 
prise crown  it  with  honor,  than  to  run  away  from  it,  and  seek  pros- 
perity ready  made  to  your  hand.  It  is  not  what  a man  finds  that 
does  him  good,  but  what  he  does. 

COMMERCE. 

A man  ceases  to  be  a savage  when  you  can  awaken  in  him  a desire 
to  buy  and  sell.  A strong  taste  for  commerce  leads  by  the  shortest 
road  to  civilization.  The  spirit  of  modern  times  is  commercial.  Com- 


BUSINESS. 


239 


merce  is  a great  divine  instrumentality  in  civilizing  and  Christiani- 
zing the  world.  Comprehensively  regarded,  it  may  be  said  to  be  a 
Christian  agency.  As  a general  tendency,  it  is  doing  more  good  to 
the  world  than  we  can  calculate  or  imagine.  And  yet  those  that  are 
conducting  the  commerce  of  the  world  are,  to  a very  great  extent,  in 
their  private  and  special  operations  respecting  it,  oppressors.  For 
the  first  contact  of  the  commercial  spirit  is  apt  to  produce  oppression. 

♦ 

SPECULATION. 

“Take  heed  that  thou  enter  not  into  reckless  speculation.”  Never 
take  great  hazards.  Such  hazards  are  seldom  well  balanced  by  the 
prospects  of  profit ; and  if  they  were,  the  habit  of  mind  which  is  in- 
duced is  unfavorable,  and  generally  the  result  is  bad.  To  keep  what 
you  have,  should  be  the  first  rule  ; to  get  what  you  can  fairly,  the 
second. 

Financeiring  is  a deep  game,  and  he  who  leaves  an  honest  toil  in 
a business  that  he  does  understand,  for  calculations  of  chance  in  mat- 
ters where  he  has  no  skill,  is  very  apt  to  become  the  loser ; and,  as 
in  all  lotteries,  to  grow  desperate  in  the  attempt  to  make  up  his  loss- 
es. We  do  not  speak  of  investments  in  stocks,  &c.,  as  property,  but 
of  the  spirit  of  speculation  ; and  we  have  no  doubt  that  a just  verdict 
upon  many  cases  of  fraud  would  be,  “ This  man  lost  his  capital  and 
his  character  by  speculation  in  stocks.”  Keep  therefore  to  honest  toil 
in  a legitimate  business,  and  do  not  aspire  to  become  a financier.  “ Be 
content  with  such  things  as  ye  have?” 

It  is  never  wise  to  let  extraneous  considerationr  countervail  the 
natural  laws  of  trade. 


PURCHASES. 

Make  it  a rule  through  your  life,  says  Rev.  Joseph  Jones,  to  never 
buy  what  the  people  do  not  want.  Buy  that  which  is  desired  by  all, 
and  you  will  never  have  any  difficulty  in  realizing  your  money  again 
when  you  may  want  it.  Do  not  purchase  undesirable  property  be- 
cause it  is  cheap. 

An  old  Philosopher  and  Naturalist  has  handed  down  to  us  some 
facts  which  are  simple  and  easily  understood,  but  are  little  practiced 
in  every  day's  transactions  : 

1st.  When  any  article  or  commodity  demands  a high  price,  more 
than  it  is  worth,  never  invest  your  money  in  it  for  speculation,  unless 


240 


PRACTICAL  CYCLOPAEDIA. 


you  know  where  to  sell  it  at  once  at  a higher  figure.  Experience  has 
shown  that  seven-tenths  of  all  such  investments  have  proven  a fail- 
ure in  one  hundred  years  together. 

2d.  When  an  article  or  commodity  falls  far  below  its  ordinary  price 
or  real  value,  invest  all  your  capital  in  it,  when  prices  are  at  their 
minimum,  or  as  near  it  as  possible,  for  nine  times  out  of  ten,  all  such 
investments  have  been  profitable,  for  the  last  century. 

It  is  an  old  saying,  that  he  who  buys  by  the  penny,  keeps  his  own 
house  and  other  men's  too. 

When  articles  rise,  the  consumer  is  the  first  that  suffers,  and  when 
they  fall,  he  is  the  last  that  gains. 

CONTRACTS. 

For  everything  you  buy  or  sell,  lend  or  hire,  make  an  exact  bar- 
gain at  first,  and  do  not  be  put  off  to  an  hereafter  by  one  who  says 
to  you,  “ We  shall  not  disagree  about  trifles.”  I have  often  met  with 
men  who  appeared  reluctant  to  make  a previous  bargain,  remarking, 
“ 0,  we  shall  not  disagree  about  trifles  ! ” I have  invariably  found 
such  persons  exorbitant,  and  often  dishonest.  The  remark  really 
meant,  “ As  you  wont  disagree  about  a trifle,  I shall  have  a good 
chance  to  shave  you ! ” 

It  is  a universally  acknowledged  maxim,  that  as  soon  as  one  con- 
tracting party  departs  from  the  condition  of  his  engagement,  the  oth- 
er is  no  longer  bound  by  his. 

SETTLEMENTS. 

I 

Says  Lawrence,  the  millionaire  merchant  of  Boston : “ During  the 
first  seven  years  of  my  business,  I never  allowed  a bill  against  me  to 
stand  unsettled  over  the  Sabbath.  If  the  purchase  of  goods  was  made 
at  auction  on  Saturday,  and  delivered  to  me,  I always  examined  and 
settled  the  bill  by  note  or  credit,  so  that  in  case  I was  not  on  duty  on 
Monday,  there  would  be  no  trouble  for  the  boys ; thus  keeping  my 
business  before  me,  instead  of  allowing  it  to  drive  me.” 

MODEL  MANNER  OF  SETTLING  AN  ESTATE. 

Seth  Thomas,  of  Plymouth  Hollow,  Connecticut,  left  at  the  time  of 
his  decease,  in  1858,  property  worth  from  $400,000  to  $600,000,  and 
six  children  who  were  his  heirs.  There  was  no  with  and  the  estate 


BUSINESS. 


241 


descended  in  a legal  manner  to  the  children  equally.  They  consulted 
no  lawyers,  began  no  scramble,  but  mutually  agreed  upon  two  judi- 
cious men,  and  employed  them  to  divide  the  property  into  six  portions 
as  nearly  equal  in  value  as  could  be.  This  done  the  portions  were 
put  up  at  auction  among  them,  each  buying  a portion,  and  the  pre- 
miums again  were  equally  divided.  In  this  way  the  lawyers  got  no 
fees,  the  community  no  scandal,  the  peace  of  the  family  circle  was 
preserved,  and  an  end  arrived  at  which  gratifies  every  pure  sentiment. 

ENDORSING. 

If  you  want  to  avoid  being  drawn  into  the  common  vortex  of  finan- 
cial ruin  by  friends  and  relations,  as  dishonest  in  reality  as  they  are 
reckless,  never  endorse  for  a dime  without  your  wife’s  written  con- 
sent. Or  read  daily  the  fifteenth  verse  of  the  eleventh  chapter  of 
Proverbs. 


DUNNING. 

No  man  should  be  delicate  about  asking  for  what  is  properly  due 
him.  If  he  neglect  doing  so  he  is  deficient  in  the  spirit  of  independ- 
ence which  he  should  observe  in  all  his  actions.  Eights,  if  not  grant- 
ed, should  be  demanded.  The  selfish  world  is  little  inclined  to  give 
one  his  own  unless  he  have  the  manliness  to  claim  it. 

PROPERTY. 

The  advantages  of  the  acquisition  of  property  are  two-fold ; they 
are  not  merely  to  be  estimated  by  the  pecuniary  profit  produced,  but 
by  the  superior  tone  of  industry  and  economy  which  the  possessor 
unconsciously  acquires.  When  a man  is  able  to  call  his  own  that 
which  he  has  obtained  by  his  own  well-directed  exertion,  this  power 
at  once  causes  him  to  feel  raised  in  the  scale  of  being,  and  endows 
him  with  the  capacity  of  enlarging  the  stock  of  his  possessions.  A 
cottager  having  a garden,  a cow,  or  even  a pig,  is  much  more  likely 
to  be  an  industrious  member  of  society  than  one  who  has  nothing  in 
which  he  can  take  an  interest  during  his  hours  of  relaxation,  and  who 
feels  he  is  of  no  consequence  because  he  has  nothing  which  he  can  call 
his  own.  The  impressions  which  have  been  produced  upon  the  minds 
of  the  peasantry,  by  affording  them  the  means  of  acquiring  property 
and  of  possessing  objects  of  care  and  industry,  are  great,  unqualified, 
16 


242 


PRACTICAL  CYCLOPAEDIA. 


and  unvaried.  In  every  instance  the  cottager  has  been  rendered 
more  industrious,  the  wife  more  active  and  managing,  the  children 
better  educated  and  more  fitted  for  their  station  in  life. 

TO  PURCHASERS  OF  REAL  ESTATE, 

Do  not  pay  for  property  until  you  are  certain  that  the  title  is  with- 
out a flaw.  Do  not  trust  to  “ honor,”  “ friendship,”  or  anything  hut 
the  records.  Have  the  title  searched  by  your  own  lawyer  and  not  by 
the  seller’s  or  else  by  both  of  them.  Before  buying  see 

1.  That  the  seller  has  a connected  chain  of  title; 

2.  That  no  dower  .interests  are  outstanding ; 

3.  Nor  mortgages ; 

4.  Nor  mechanic’s  liens  ; 

5.  If  property  has  ever  been  sold  at  Sheriff’s,  Executor’s,  Admin- 
istrator’s or  Guardian’s  sale,  see  that  the  proceedings  were  regular ; 

6.  If  ever  devised  by  will,  see  that  will  was  duly  probated ; 

7.  See  that  there  are  no  liens  from  taxes  or  tax  sales,  either  countv 
or  city ; 

8.  That  there  are  no  liens  from  judgments  by  the  courts  of  this 
State ; 

9.  Nor  from  judgments  rendered  in  the  United  States  Circuit  Court. 

HOW  TO  OBTAIN  A PENSION. 

In  obtaining  a pension  the  steps  are  simple  : First,  the  declaration 
with  two  witnesses  is  made  before  any  court  of  record,  or  an  officer 
representing  it ; second,  the  certificate  of  two  surgeons  as  to  the  in- 
jury received  or  disease  contracted  and  the  degree  of  disability  is 
necessary;  third,  the  certificate  of  a commissioned  officer  having 
knowledge  of  the  facts,  stating  time,  place  and  facts. 

SENDING  MONEY  BY  MAIL. 

Holbrook’s  Mail  says  that  it  is  very  essential  that  parties  enclosing 
bank  notes  in  letters,  for  transmission  in  the  mail,  should  be  particu- 
lar in  retaining  the  number,  letter  and  date  of  each  bill.  If  lost  or 
stolen  this  will  aid  materially  in  tracing  out  the  robbery  and  in  the 
return  of  the  property  to  the  rightful  owner,  provided  it  is  recovered 
in  whole  or  in  part.  It  is  not  enough  to  be  able  to  say  that  the  notes 
posted  were  of  particular  denominations  and  on  certain  banks.  Such 


BUILDINGS  AND  BUILDING  MATERIALS. 


243 


identification  is  not  sufficient'to  authorize  the  restoration,  if  found. 
The  practice  of  retaining  a pretty  full  description  would,  if  generally 
followed,  tend  greatly  to  prevent  depredations,  and  aid  materially  in 
conviction  where  robberies  are  committed  and  detected. 

TO  FIND  LOST  BANK  NOTES. 

Bank  notes  when  dropped  are  apt  to  be  carried  away  from  the  spot 
by  the  wind.  They  are.  sometimes  recovered  by  dropping  a piece  of 
thin  paper  in  the  same  place  where  the  note  was  lost  and  watching 
the  course  it  takes. 


BUILDINGS  AND  BUILDING  MATERIALS. 

THE  HOUSES  WE  LIVE  IN. 

Some  one  has  said,  I will  tell  you  the  character  of  the  man,  if  you 
will  show  me  the  house  he  lives  in.  The  dwellings  of  the  people  are 
the  indices  of  their  character  and  civilization.  The  airy,  sunny,  rov- 
ing, free  Arab  of  the  desert  lives  in  a tent,  as  have  his  fathers,  from 
the  day  that  Ishmael  went  forth  from  the  family  of  Abraham.  The 
North  American  Indian  lives  in  his  wigwam  of  poles  and  skins,  or 
bark.  The  Esquimeaux  burrows  in  his  hut  of  snow,  or  tent  of  seal 
skin.  The  Hottentot  builds  of  mud.  The  wild  Tartar  hordes  have 
their  light  villages  on  wheels.  The  houses  of  the  Chinese  and  Japan- 
ese are  perfectly  expressive  of  their  characters.  So  were  those  of  the 
ancient  Egyptians,  Greeks  and  Romans.  Every  people  writes  its 
character  in  its  architecture ; and  the  various  classes  of  every  people 
and  every  individual  who  builds  or  selects  a dwelling,  makes  it  ex- 
pressive of  his  character  and  condition. 

Here  the  rough  backwoodsman  builds  his  log  cabin.  The  thrifty 
farmer  puts  up  a house  of  frame  and  clapboards,  lath  and  plaster.  A 
solid  and  assured  prosperity  intrenches  itself  in  brick  or  stone. 

In  our  cities,  the  old  aristocratic  families  like  spacious  double 
houses,  with  plenty  of  room  about  them  ; while  the  newer  aspirants 
of  fashion  prefer  the  narrow,  five-story,  brown-stone  fronts.  Strug- 
gling gentility  contents  itself  with  the  narrowest  of  possible  edifices, 
or  puts  up  with  a divided  domicil  to  save  rent.  The  poor  do  what 


244 


PRACTICAL  CYCLOPAEDIA. 


they  can,  but  still  manage  to  make  characteristic  selections.  Some 
burrow  in  cellars — some  roost  in  attics. 

The  national  character  comes  out  in  its  great  hotels,  its  showy  vil- 
lages, its  hasty,  ambitious  and  sham  decorations.  The  Americans 
paint  old  houses  to  look  like  new.  The  Italians,  on  the  contrary, 
paint  new  buildings  so  as  to  give  them  the  air  of  the  antiquities  and 
ruins.  The  American  would  like  everything  about  him  to  look  as  if 
it  were  finished  yesterday.  He  does  not  care  much  if  it  be  unfinished,  so 
that  it  is  spick  and  span  new.  The  ancient,  the  venerable  has  no 
charms  for  him.  A place  which  has  that  air  of  age  and  ripeness, 
which  would  give  it  a double  charm  to  a European,  makes  it  fright- 
ful to  the  American,  and  he  either  sets  to  repairing  and  painting,  to 
make  it  look  like  new,  or  sells  it  and  builds  another. 

So  much  for  the  aspect  and  character  of  the  houses  we  live  in. 
Something  now  of  their  uses  and  adaptedness  for  human  dwellings. 

When  Methuselah  had  lived  in  a tent  five  hundred  years,  he  was 
told  to  arise  and  build  him  a house.  He  said  that  he  had  done  very 
well  in  a tent  so  far,  and  that  for  the  little  time  he  had  left,  it  was 
not  worth  while  to  build  a house ; so  he  lived  on  in  his  tent  nearly 
five  hundred  years  longer. 

We  have  talked  with  men  who,  in  such  dry,  equable  climates  as 
western  Texas  and  New  Mexico,  have  slept  out  doors  for  a year  or 
two,  and  they  said  that  when  they  came  to  sleep  in  a log  house,  with 
big  cracks  between  the  logs,  they,  had  a feeling  of  suffocation.  Per- 
sons accustomed  to  live  in  tents  find  closely  built  houses  very  uncom- 
fortable. Custom  makes  very  bad  conditions  bearable,  but  it  does 
not  make  them  healthful. 

As  a rule,  our  houses  are  tight  boxes,  which  poison  us  with  bad 
air.  Our  builders  make  no  more  provision  for  ventilation  than  if 
men  were  not  breathing  animals,  or  could  do  as  they  thought  proper 
about  it.  When  the  joiner  has  made  the  doors  and  windows  all  snug, 
and  the  plasterer  has  finished  the  walls  and  ceiling  of  a room,  how  is 
the  foul  air  to  escape,  and  the  fresh  air  to  enter  ? How  are  we  to 
get  rid  of  the  carbonic  acid,  or  get  fresh  supplies  of  oxygen  ? 

Talk  of  the  health  of  American  women  ! They  suffer  most,  because 
they  stay  in-doors  most.  Is  it  any  wonder  that  they  lose  the  roses 
from  their  cheeks,  the  brightness  from  their  eyes,  the  elasticity  from 
their  limbs,  and  vigor  and  strength  from  their  whole  system?  Is  it 
any  wonder  that  their  hair  falls  out,  or  their  teeth  decay,  and  theii 
,vhole  nervous  system  goes  to  wreck  and  ruin  ? 

What  is  it  that  gives  roses  to  the  cheeks?  Oxygen.  What  is  it 


BUILDINGS  AND  BUILDING  MATERIALS. 


245 


that  gives  brightness  to  the  eye  ? Oxygen.  What  gives  vigor  to  the 
whole  physical  system  ? Oxygen.  And  we  can  get  it  by  breathing 
fresh,  pure  air,  and  in  no  other  way. 

Every  room  in  every  house  ought  to  be  built  so  as  to  secure  to  its 
inmates  a constant  supply  of  pure  air.  If  the  architect  has  neglected 
this,  then  the  windows  should  be  so  made  as  to  let  them  down  from 
the  top.  An  opening  of  one  inch  at  the  top  of  a window  will  venti- 
late a room  better  than  raising  it  a foot  from  the  bottom.  Unless  this 
is  done,  the  only  ventilation  we  are  sure  of  is  from  the  cracks  made 
by  the  shrinking  of  the  doors  and  windows — which  is  a blessing  of 
unseasoned  lumber — or  between  the  floor  and  mop-board. 

A good  means  of  ventilation  in  summer,  as  far  as  it  goes,  is  a stove- 
pipe hole  in  the  chimney ; but  it  must  be  left  open.  A fire-place, 
also,  is  of  some  use ; but  not  if  it  is  closed  up  with  a fire-board.  Our 
fathers,  with  their  big  chimneys  and  roaring  wood-fires  in  winter, 
and  open  doors  and  windows  in  summer,  were  far  better  off  than  we. 

We  breathe  bad  air  in  our  churches,  our  lecture  rooms,  our  thea- 
ters, our  schools,  our  dwellings — but  most  of  all  in  our  sleeping  apart- 
ments ; where  we  toss,  and  strangle,  and  smother,  and  asphyxiate  for 
the  want  of  an  inch  of  opening  at  the  top  of  a window. 

ARCHITECTURE. 

The  labors  of  a few  leading  architects  in  this  country  have  resulted 
in  educating  and  improving  the  taste  of  the  wealthy  and  refined  pro- 
portion of  the  community  up  to  a point  of  excellence  that  speaks  well 
for  the  future  of  architectural  science.  Under  their  wise  and  ener- 
getic tuition,  our  metropolitan  avenues  have  become  lined  with  a 
multiplicity  of  imposing  structures,  embodying  high  conceptions  of 
art,  and  the  banks  of  the  East  and  Hudson  rivers,  as  well  as  the  beau- 
tiful and  attractive  shores  of  Staten  Island,  are  adorned  with  villas 
and  homesteads,  surrounded  by  all  the  appliances  which  can  be  fur- 
nished by  nature  and  by  art. 

The  taste  which  has  thus  been  infused  into  the  wealthy  portion  of 
the  populace  is  gradually  extending  itself  into  the  rural  districts,  and 
impressing  the  farming  community  with  the  necessity  of  consulting 
the  laws  of  architecture  in  the  erection  of  their  dwellings,  so  as  to 
combine  the  two  fundamental  ideas  of  the  science — use  and  beauty. 

A building  erected  merely  with  regard  to  use  and  comfort,  in  utter 
disregard  of  ornament  and  beauty,  is  a blot  upon  a landscape. 

The  strong  hold  which  the  soil  and  the  homestead  has  upon  the 


246 


PRACTICAL  CYCLOPAEDIA. 


affections  of  Englismen,  is  owing  to  the  attractions  and  graces  with 
which  the  ancestral  dwelling  is  invested.  Attachment  to  the  soil  is 
the  result  of  years  spent  in  the  pursuit  of  agriculture,  gardening,  and 
the  cultivation  of  the  tasteful  and  beautiful. 

It  is  an  old  saying,  that  “ where  you  see  flowers  in  the  garden,  a 
nice  housekeeper  may  be  found  within.” 

Our  farmers  cannot  surround  themselves  with  too  many  of  the  or- 
naments and  elegancies,  as  well  as  the  material  comforts,  of  life.  The 
eye  and  ear  need  education,  as  well  as  the  lower  sense  of  taste. 

HOW  TO  SELECT  A HOUSE. 

A large  empty  house  is  only  a burden,  especially  when  good  ser- 
vants are  scarce,  and  means  limited.  If  possible,  obtain  one  with  a 
a good  hall,  the  principal  room  opening  from  it ; rooms  interfering 
with  others  are  a great  annoyance  to  housekeepers,  as  it  is  impossible 
to  keep  a room  tidy  when  used  as  a thoroughfare  by  members  of  the 
family,  without  frequent  use  of  broom  and  duster,  which  is  a constant 
wear  on  carpet  and  patience.  The  dining  room  ought  either  to  open 
out  of  the  kitchen,  or  to  be  separated  by  a hall ; each  should  have  a 
closet  opening  from  them ; and  the  kitchen  have  a passage  to  the 
cellar,  and  an  outside  door.  The  parlor  is  the  most  pleasant  facing 
north,  and  should  be  independent  of  the  rest  of  the  house.  The  nur- 
sery is  most  convenient  on  the  principal  floor.  Small  bedrooms  are 
preferable  with  closets  to  large  ones  without.  Spring  and  rain  wa- 
ter should  be  near  the  kitchen.  Furniture  appears  well  in  small, 
that  would  hardly  be  called  respectable  in  large,  rooms. 

THE  DISADVANTAGES  OF  A LARGE  HOUSE. 

Says  a recent  English  writer  : Do  you  think  that  a rich  man,  sit- 
ting in  his  sumptuous  library,  all  oak,  and  Morocco-glittering  backs 
of  splendid  volumes,  lounges  and  sofas  of  every  degree,  which  he 
merely  paid  for,  has  half  the  enjoyment  that  Bobinson  Crusoe  had 
when  he  looked  around  his  cave,  with  its  rude  shelves  and  bulkheads, 
its  clumsy  arm-chair  and  its  pottery,  all  contrived  and  made  by  his 
own  hands  ? Now,  the  poor  cottager  has  a good  deal  of  the  Bobsison 
Crusoe  enjoyment;  something  of  the  pleasure  Sanford  and  Merton 
felt  when  they  had  built  and  thatched  their  house,  and  then  sat  with- 
in it,  gravely  proud  and  happy,  while  the  pelting  shower  came  down, 
but  could  not  reach  them.  When  a man  gets  the  length  of  considering 


BUILDINGS  AND  BUILDING  MATERIALS.  247 

the  architectural  character  of  his  house,  the  imposing  effect  which 
the  great  entrance-hall  has  upon  visitors,  the  vista  of  drawing-room 
retiring  within  drawing-room,  he  loses  the  relish  which  accompanies 
the  original  idea  of  a house,  as  something  which  is  to  keep  us  snug 
and  warm  from  wind  and  rain  and  cold.  So,  if  you  gain  something 
by  having  a grand  house,  you  lose  something,  too,  and  something 
which  is  the  more  constantly  felt — you  lose  the  joy  of  simple  tidiness, 
and  your  life  grows  so  artificial  that  many  days  you  never  think  of 
your  dwelling.  The  master  of  a magnificent  and  splendidly  furnished 
mansion  should  take  care  that  he  be  not  the  one  thing  little  amidst 
everything  else  that  is  great. 

BUILDING  HOUSES. 

Convenient  arrangement,  durability  of  material  and  facility  of  re- 
pair, adequate  ventilation,  warmth  in  winter,  and  congruity  of  sur- 
rounding objects  are  among  the  important  requisites  in  a house.  Says 
a correspondent  of  the  American  Agriculturist , two-story  houses,  and 
square  houses  are  cheapest.  Carpets  are  made  a yard  wide,  and  nine- 
tenths  of  the  carpets  are  made  so  as  to  require  cutting  by  the  yard  to 
make  them  match,  hence  the  measure  of  every  room  and  hall  should 
be  the  exact  multiple  of  a yard,  both  to  save  trouble  and  expense. 
If  a room  must  go  beyond  twelve  or  fifteen  or  eighteen  feet,  and  can 
not  reach  the  next  multiple  above  it,  make  it  half  a yard.  A great 
variety  of  carpets  can  be  cut  by  the  half  yard. 

LIGHT  AND  SUNSHINE — LIGHTING  A HOUSE. 

Mrs.  Stowe,  in  one  of  her  papers,  says : Our  house  shall  be  set  on  a 
southeast  line,  so  that  there  shall  not  be  a sunless  room  in  it,  and 
windows  shall  be  so  arranged  that  it  can  be  traversed  and  trans- 
pierced through  and  through  with  those  bright  shafts  of  life  which 
come  straight  from  God. 

Says  Dr.  Hall : Chambers  should  not  only  be  constructed  with  a 
view  to  a constant,  thorough,  and  unpreventable  ventilation,  but  also 
with  an  eye  to  their  perfect  dryness  and  their  free  exposure  to  the 
sun  for  the  greater  portion  of  each  day. 

A dark  house,  says  Florence  Nightingale,  is  always  an  unhealthy 
house,  always  an  ill-aired  house,  always  a dirty  house.  Want  of  light 
stops  growth  and  promotes  scrofula,  rickets,  &c.,  among  children. 
People  lose  their  health  in  a dark  house,  and  if  they  get  ill,  they  can 


248 


PRACTICAL  CYCLOPAEDIA. 


not  get  well  again  in  it.  Three  out  of  many  negligences  and  igno- 
rances in  managing  the  health  of  houses  generally  I will  here  men- 
tion as  specimens.  First,  that  the  female  head  in  charge  of  any  build- 
ing does  not  think  it  necessary  to  visit  every  hole  and  corner  of  it 
every  day.  How  can  she  expect  that  those  under  her  will  be  more 
careful  to  maintain  her  house  in  a healthy  condition  than  she  who  is 
in  charge  of  it  ? Second,  that  it  is  not  considered  essential  to  air,  to 
sun  and  clean  rooms  while  uninhabited,  which  is  simply  ignoring  the 
first  elementary  notion  of  sanitary  things,  and  laying  the  ground  for 
all  kinds  of  diseases.  Third,  that  one  window  is  considered  enough 
to  air  a room.  Don't  imagine  that  if  you  who  are  in  charge  don’t 
look  after  all  these  things  yourself,  those  under  you  will  be  more  care- 
ful than  you  are.  It  appears  as  if  the  part  of  the  mistress  was  to 
complain  of  her  servants  and  accept  their  excuses,  not  to  show  them 
how  there  need  be  neither  complaints  nor  excuses  made. 

Dr.  Moore,  the  metaphysician,  thus  speaks  of  the  effect  of  light  on 
body  and  mind  : A tadpole  confined  in  darkness  would  never  become 
a frog,  and  an  infant  being  deprived  of  heaven's  free  light,  will  only 
grow  into  a shapeless  idiot,  instead  of  a beautiful  and  responsible  be- 
ing. Hence,  in  the  deep,  dark  gorges  and  ravines  of  the  Swiss  val- 
eys,  where  the  direct  sunshine  never  reaches,  the  hideous  prevalence 
)f  idiocy  startles  the  traveler.  It  is  a strange  melancholy  idiocy; 
many  people  are  incapable  of  any  articulate  speech ; some  are  deaf, 
some  are  blind,  some  labor  under  all  these  privations,  and  are  mis- 
shapen in  almost  every  part  of  the  body. 

I believe  there  is  in  all  places  a marked  difference  in  the  healthi- 
ness of  houses,  according  to  their  aspect  with  regard  to  the  sun,  and 
those  are  decidedly  the  healthiest,  other  things  'being  equal,  in  which 
all  the  rooms  are,  during  some  part  of  the  day,  fully  exposed  to  the 
direct  light.  Epidemics  attack  inhabitants  on  the  shady  side  of  the 
street,  and  totally  exempt  those  on  the  other  side ; and  even  in  epi- 
demics such  as  ague  the  morbid  influence  is  often  thus  partial  in  its 
labors. 

All  persons  of  cultivation  and  refinement  must  instinctively  shrink 
from  cooking  in  the  dark.  Hence,  it  should  be  arranged  that  this 
department  should  have  all  the  daylight  possible,  and  also  that  the 
“ back-yard,”  as  it  is  called,  and  which  is-  usually  in  the  rear  of  the 
kitchen  should  have  the  advantage  of  abundant  sunshine,  so  as  to  keep 
it  dry  and  healthful. 

Light  is  just  as  essential  to  a child  as  to  a plant.  When  the  latter 
is  kept  in  the  dark,  it  loses  its  shape,  flavor,  and  color — becomes  etio- 


BUILDINGS  AND  BUILDING  MATERIALS. 


249 


lated  or  blanched,  slender  and  weak.  Deprivation  of  light  has  a 
similar  effect  on  the  human  frame,  and  is  naturally  more  marked  and 
more  disastrous  in  childhood  than  in  maturity. 

Light,  says  the  Builder , well  diffused  over  all  parts  of  a dwelling, 
is  essential  to  its  being  healthy ; a dark  house  is  not  only  gloomy  and 
dispiriting,  but  is  always  unhealthy.  We  know,  on  high  medical  au- 
thority, that  the  amount  of  diseases  in  light  rooms,  as  compared  with 
dark  ones,  is  vastly  less.  Light  ought  to  be  diffused  over  the  whole 
dwelling,  so  that  no  dark  corners  be  left. 

A New  York  merchant  noticed,  in  the  progress  of  years,  that  each 
successive  book-keeper  gradually  lost  his  health,  and  finally  died  of 
consumption,  however  vigorous  and  robust  he  was  on  entering  his 
service.  At  length  it  occurred  to  him  that  a little  rear  room  where 
the  books  were  kept,  opened  in  a back  yard,  so  surrounded  by  high 
walls,  that  no  sunshine  came  into  it  from  one  years  end  to  the  other. 
An  upper  room  well  lighted  was  immediately  prepared,  and  his  clerks 
had  uniform  good  health  ever  after. 

A familiar  case  to  general  readers  is  derived  from  medical  works, 
where  an  entire  English  family  became  ill,  and  all  remedies  seemed 
to  fail  of  their  usual  results,  when  accidentally  a window  glass  of  the 
family  room  was  broken,  in  cold  weather.  It  was  not  repaired,  and 
forthwith  there  was  a marked  improvement  in  the  health  of  the  in- 
mates. The  physician  at  once  traced  the  connexion,  discontinued  his 
medicines,  and  ordered  that  the  window-pane  should  not  be  replaced. 

A French  lady  became  ill.  The  most  eminent  physicians  of  her 
time  were  called  in,  but  failed  to  restore  her.  At  length  Dupeytren, 
the  Napoleon  of  physic,  was  consulted.  He  noticed  that  she  lived  in 
a dim  room,  into  which  the  sun  never  shone ; the  house  being  situa- 
ted in  one  of  the  narrow  streets,  or  rather  lanes  of  Paris.  He  at  once 
ordered  more  air  and  cheerful  apartments,  and  all  her  complaints 
vanished. 

The  lungs  of  a dog  become  tuberculated  (consumptive)  in  a few 
weeks,  if  confined  in  a dark  cellar.  The  most  common  plant  grows 
spindly,  pale  and  straggling,  if  no  sunlight  fall  upon  it.  The  great- 
est medical  names  in  France,  of  the  last  century,  regarded  sunshine 
and  pure  air  as  equal  agents  in  restoring  and  maintaining  health. 

For  these  facts,  which  cannot  be  disputed,  the  most  common  mind 
should  conclude  that  cellars  and  rooms  on  the  northern  side  of  build- 
ings, or  apartments  into  which  the  sun  does  not  immediately  shine, 
should  never  be  occupied  as  family  rooms  or  chambers,  or  as  libra- 
ries or  ‘studies.'  Such  apartments  are  only  fit  for  stowage,  or  pur- 


250 


PRACTICAL  CYCLOPAEDIA. 


poses  which  never  require  persons  to  remain  in  them  over  a few  min- 
utes at  a time. 

Sunshine,  heat,  air,  water,  food  and  exercise  are  the  chief  necessa- 
ries of  life.  Many  young  ladies  of  the  present  day  do  not  present  the 
mixture  of  the  rose  and  lily  in  their  complexion  that  their  mothers 
were  remarkable  for.  Is  not  this  attributed,  in  some  measure,  to 
‘ closing  the  blinds,’  and  keeping  out  the  sunshine.  The  appearance 
of  health,  with  shame  be  it  acknowledged,  is  now-a-days  by  some 
young  ladies  considered  ungenteel.  What  nonsense  to  raise  violets 
in  a cellar  ! Let  us  have  plenty  of  sunshine  ! The  direct  sunlight 
is  as  indispensable  as  pure  air.  There  can  be  no  real  health  in  habit- 
ual absence  of  the  one  more  than  of  the  other. 

MORE  LIGHT — A TRAP  TO  CATCH  A SUNBEAM. 

The  first  fiat  of  the  Creator  was  “ Let  there  be  light and  from 
that  hour  to  this  mankind  struggle  and  pray  for  it,  and  pine  away 
when  deprived  of  its  genial  life-giving  rays.  In  too  many  of  the 
homes  of  the  land  sunbeams  are  as  rigidly,  excluded  as  if  they  carried 
some  death-dealing  miasma  or  subtle  poison,  instead  of  bearing,  as 
they  do,  balm  and  healing  to  every  house.  Dark  corners  and  closO 
little  rooms  abound,  from  which  every  beam  is  shut  out ; and  human 
beings  wilt  ^n  such  places  as  surely  as  a plant  will  under  similar  con- 
ditions. A very  simple  way  to  obviate  such  troubles  is  to  erect  re- 
flectors to  throw  in  light  obliquely  where  it  cannot  enter  directly. 

Procure  a small  iron  rod,  say  half  an  inch  in  diameter  and  three 
feet  long,  and  fasten  it  to  the  side  of  a window-frame  by  suitable 
brackets,  so  that  it  will  turn  easily  like  a blind ; to  this  rod  rivet  flat 
bars  of  hoop  iron,  two  feet  long,  at  right  angles  with  it.  Over  this 
frame-work  stretch  a white  cotton  cloth,  and  the  reflector  is  ready 
for  use.  It  is  easy  to  see  that  any  side  light  striking  upon  this  cloth 
will  be  reflected  into  the  apartment  where  it  is  erected,  with  an  inten- 
sity varying  according  to  the  angle  it  is  fixed  at.  If  tin  be  substitu- 
ted for  cloth,  the  improvement  will  be  very  great.  If  the  apartment 
is  more  easily  lighted  from  above,  the  reflector  must  be  fastened  ove* 
the  top.  Deflectors  are  used  in  many  places  in  large  cities. 

THE  EFFECT  OF  COLOR  UPON  HEALTH. 

A correspondent  of  the  London  Builder  gives  us  this  very  impoi 
tant  information  : From  several  years’  observations  in  rooms  of  vari 


BUILDINGS  AND  BUILDING  MATERIALS. 


251 


ous  sizes  used  as  manufacturing  rooms,  and  occupied  by  females  for 
twelve  hours  per  day,  I found  that  the  workers  who  occupied  those 
rooms  which  had  large  panes  of  glass  in  the  four  sides  of  the  room,  so 
that  the  sun's  rays  penetrated  through  the  room  during  the  whole 
day  were  much  more  healthy  than  the  workers  who  occupied  rooms 
lighted  from  one  side  only,  or  rooms  lighted  through  very  small  panes 
of  glass.  I observed  another  very  singular  fact,  viz  : that  the  work- 
ers who  occupied  one  room  were  very  cheerful  and  healthy,  while  the 
occupiers  of  another  similar  room,  who  were  employed  on  the  same 
kind  of  work,  were  all  inclined  to  melancholy,  and  complained  of  pain 
in  the  forehead  and  eyes,  and  were  often  ill  and  unable  to  work.  Up- 
on examining  the  rooms  in  question,  I found  they  were  both  equally 
well  ventilated  and  lighted.  I could  not  discover  anything  about  the 
drainage  of  the  premises  that  could  affect  the  one  room  more  than  the 
other-;  but  I observed  that  the  room  occupied  by  the  cheerful  work- 
ers was  wholly  white -washed,  and  the  room  occupied  by  the  melan- 
choly workers,  was  colored  with  yellow  ocher.  I had  the  yellow  ocher 
washed  off,  and  the  walls  and  ceilings  white-washed.  The  workers 
ever  after  felt  more  cheerful  and  healthy.  After  making  this  dis- 
covery, I extended  my  observations  to  a number  of  smaller  rooms  and 
garrets,  and  found,  without  exception,  that  the  occupiers  of  the  white 
rooms  were  much  more  healthy  than  the  occupiers  of  the  yellow  or 
buff-colored  rooms ; and  wherever  I succeeded  in  inducing  the  occu- 
piers of  the  yellow  rooms  to  change  the  color  for  white-wash,  I always 
found  a corresponding  improvement  in  the  health  and  spirits  of  the 
occupiers. 


VENTILATION. 

Neither  men,  nor  animals,  nor  vegetables,  can  live,  if  the  air  which 
surrounds  them  is  not  constantly  renewed.  No  air  is  fit  to  breathe 
which  has  been  expelled  from  the  lungs,  until  it  is  purified  by  fresh 
intermixture  with  the  atmospheric  air.  The  Police  Tribune  says : 
“Pure  air  plays  a more  important  part  than  old  fogies  imagine.  Near- 
ly all  our  fighting  is  done  in  houses  where  a short  supply  of  oxygen 
is  compensated  by  an  over  supply  of  gin  and  water.  The  less  pure 
air,  the  sooner  we  become  irritable.  Irritation  leads  to  quarrels  and 
quarrels  to  plug-musses,  station  houses  and  broken  heads.  Insuffi- 
cient ventilation  is  very  often  the  cause  of  the  most  wanton  injustice. 
Children  at  school  “ can't  cypher  ” in  the  afternoon.  They  become 
dull,  stupid,  and  listless.  • In  consequence  of  this  they  can’t  tell  alge- 


252 


PRACTICAL  CYCLOPEDIA. 


bra  from  Yankee  Doodle.  The  teacher  looks  upon  this  as  the  effect 
of  stubbornness,  and  rushes  for  his  rattan.  The  boys  get  a whaling, 
when  all  they  required  was  a few  quarts  of  pure  air.  Instead  of  rais- 
ing their  ferules,  teachers  should  first  try  the  effect  of  raising  a win- 
dow. Dr.  G-riscom  says  there  is  not  one  well  ventilated  school  house 
in  this  state.”  Horace  Mann  remarks  : “To  put  children  on  a short 
allowance  of  fresh  air,  is  as  foolish  as  it  would  have  been  for  Noah, 
during  the  deluge,  to  have  put  his  family  on  a short  allowance  of  wa- 
ter. Since  God  has  poured  out  an  atmosphere  fifty  miles  deep,  it  is 
enough  to  make  a miser  weep  to  see  our  children  stinted  in  breath.” 

Hundreds  of  little  boys  and  girls  are  confined  in  close  rooms  for 
three  hours  at  a time,  breathing  over  and  over  again  the  same  air, 
constantly  diminishing  its  oxygen,  which  is  the  supporter  of  life, 
thus  reducing  the  force  of  the  vital  functions ; while  at  the  same  time 
the  brain,  that  inevitably  shares  the  enervating  influence,  is  stimu- 
lated by  the  most  exciting  ambition  to  exertions  too  great  for  even 
its  undiminished  strength.  By  this  course,  hundreds  of  helpless 
children,  each  the  pride  and  joy  of  its  home,  have  been  doomed  to 
lingering  disease  and  early  death. 

In  our  churches  the  congregations  generally  have  air  the  forenoon 
which  is  quite  tolerable,  but  in  the  afternoon  their  consciences  and 
good  manners  are  subjected  to  a constant  strain  in  efforts  to  resist 
the  stupefying  effects  of  the  noxious  gases  with  which  the  church 
has  become  filled  during  the  morning  service.  Commonly  in  the 
churches,  after  the  morning  services  are  over,  every  door  and  window 
is  shut,  and  the  careful  sexton  keeps  them  shut  till  night.  The  con- 
sequence is,  the  air  is  dead  and  putrid,  and  everybody  is  drowsy.  If 
the  weather  is  cold,  and  fires  are  needed,  some  of  the  upper  sash 
ought  to  be  so  fixed  as  to  permit  ventilation  to  go  on,  especially  if  the 
house  is  very  close.  But  in  all  weather,  the  instant  a congregation 
leaves  the  house  the  windows  should  be  raised,  and  a complete  venti- 
lation accomplished.  This  is  important  to  devotion  and  to  health.  If 
sextons  will  not  heed  this  obvious  suggestion  of  common  sense,  then 
the  official  or  private  members  of  the  church  ought  to  remind  them 
of  it  and  enforce  it. 

The  great  mass  of  the  inhabitants  of  the  northern  United  States 
live  in  better  houses,  weai  better  clothes,  and  eat  better  food  than  the 
mass  of  any  other  nation,  but  it  is  said  they  breathe  the  worst  air  of 
any  people  in  the  world.  There  is  no  necessity  for  breathing  poison- 
ous gases.  We  are  placed  in  a great  ocean  of  air,  which  has  been 
prepared  by  nature  in  just  the  proper  proportions  of  oxygen,  nitrogen 


BUILDINGS  AND  BUILDING  MATERIALS. 


253 


<md  watery  vapor,  to  adapt  it  to  the  structure  of  our  lungs  and  the 
healthful  action  of  all  our  organs.  We  know  that  by  breathing  con- 
stantly this  atmosphere,  taking  a fresh  and  pure  supply  at  every 
breath,  our  physical  system  will  attain  to  the  highest  degree  of  health 
and  strength  of  which  it  is  capable. 

If  a little  more  oxygen  were  added  to  the  atmosphere  we  breathe, 
eays  Dr.  Hall,  in  his  Journal  of  Health , the  very  first  match  that 
was  struck  would  envelop  the  world  in  fire  in  an  instant  of  time, 
while  if  there  was  a little  more  nitrogen  added  to  it,  all  that  breathe 
would  suffocate  and  die  within  an  hour,  so  easy  is  it  for  Omnipotence 
to  wrap  the  solid  globe  in  flames,  or  sweep  from  existence  the  entire 
race  of  animals  and  man  ! 

It  is  estimated  that  ten  cubic  feet  of  pure  air  per  minute  for  the 
respiration  of  an  adult  person  is  necessary  for  comfort  and  safety, 
and  that  in  a close  apartment  of  only  six  hundred  cubic  feet,  a single 
person  cannot  spend  six  consecutive  hours  in  air  of  ordinary  temper- 
ature without  impairment  to  health. 

In  New  York  city,  in  1832,  the  deaths  averaged  one  in  thirty-five 
and  a half,  while  in  1861  they  averaged  one  in  twenty-seven  and  a 
half.  This  increase  of  mortality  is  due  in  a measure  to  over-crowded 
houses,  which  have  increased  in  filth,  and  have  become  fetid  for  want 
of  sufficient  fresh  air.  It  is  the  opinion  of  physicians  that  the  mini- 
mum quantity  of  air  space  allotted  to  each  person  in  a bedroom 
should  be  five  hundred  cubic  feet — a cube  of  eight  feet  space.  Less 
breathing  space  than  this  tends  to  produce  disease.  There  are  nearly 
300,000  persons  in  New  York  who  sleep  in  apartments  containing 
much  less  space  than  five  hundred  cubic  feet  for  each.  Although 
nearly  half  the  population  of  New  York  live  in  tenement  buildings, 
no  other  city  of  the  same  population  contains  so  many  occupied  by 
their  owners. 

There  is  one  tenement  house  in  New  York  city  having  sixty-eight 
rooms,  eight  by  ten  feet,  containing  seventy  families  of  one  hundred 
and  forty-four  adults,  and  one  hundred  and  thirty-eight  children, 
eleven  dogs,  and  forty-three  cats.  It  is  stated  that  many  of  the 
deaths  in  New  York  city  are  directly  traceable  to  bad- ventilated 
dwellings  and  workshops.  Half  of  the  children  die  before  the  age  of 
eleven,  and  half  the  artizans  of  the  city  die  under  the  age  of  twenty- 
one.  Over  34,000  people  are  probably  now  living  in  cellars  in  this 
city. 

The  recent  investigations  of  circumstances  affecting  the  health  of 
the  masses  have  caused  the  importance  of  pure  air  and  light  to  be 


254 


PEACTICAL  CYCLOPAEDIA. 


more  generally  understood  now  than  it  was  before.  The  simple  fact 
set  forth  by  Dr.  Arnott  long  ago,  that  a canary  bird  suspended  near 
the  top  of  a curtained  bedstead  in  which  people  are  sleeping  will  gen- 
erally be  found  dead  in  the  morning,  should  have  been  sufficient  to 
show  the  danger  of  breathing  a vitiated  medium,  and  the  necessity 
for  providing  a constant  and  ample  supply  of  fresh  air  in  our  dwell- 
ings. Impure  air,  however,  cannot  be  seen ; its  effects  are  not  imme- 
diate ; and  so  it  has  been  allowed  quietly  to  kill  its  thousands  annual- 
ly, and  to  lay  the  seeds  of  disease  in  other  thousands  ready  to  be  de- 
veloped by  assisting  circumstances,  without  an  effort  to  stay  its  rava- 
ges, and  almost  without  a knowledge  of  its  agency.  A healthy,  man 
respires  about  twenty  times  in  a minute,  and  inhales  in  that  period 
about  seven  hundred  cubic  inches  of  air.  Fresh  air  contains  twenty- 
three  per  cent,  of  oxygen,  and  one  and  a half  per  cent,  of  carbonic 
acid ; by  the  process  of  respiration  the  oxygen  is  reduced  to  eleven 
per  cent.,  and  the  carbonic  acid  is  increased  to  rather  more  than  eight 
per  cent.  Three  and  a half  per  cent,  of  this  gas  render  air  unfit  to 
support  life ; so  that  a man  respiring  seven  hundred  cubic  inches  in 
a minute,  vitiates  about  sixteen  hundred  and  thirty  cubic  inches,  (to 
say  nothing  of  the  effect  produced  by  the  exhalation  from  the  skin ;)  and 
this  will  serve  to  give  some  notion  of  the  large  quantity  of  air  re- 
quired for  the  healthful  occupation  of  a building  by  a number  of  per- 
sons, and  especially  of  sleeping  rooms. 

We  take  the  following  from  the  American  Agriculturist:  “If  two 
persons  are  to  occupy  a bedroom  during  a night  let  them  step  upon 
weighing  scales  as  they  retire,  and  then  again  in  the  morning,. and 
they  will  find  their  actual  weight  at  least  a pound  less  in  the  morning. 
Frequently  there  will  be  a loss  of  two  or  more  pounds,  and  the  aver- 
age loss  throughout  the  year  will  be  more  than  one  pound.  That  is, 
during  the  night,  there  is  a pound  of  matter  which  has  gone  off  from 
their  bodies,  partly  from  the  lungs,  and  partly  through  the  pores  of 
the  skin.  The  escaped  material  is  carbonic  acid,  and  decayed  animal 
matter,  or  poisonous  exhalations.  This  is  diffused  through  the  air  in 
part,  and  in  part  absorbed  by  the  bed  clothes.  If  a single  ounce  of 
wood  or  cotton  be  burned  in  a room,  it  will  so  completely  saturate 
the  air  with  smoke  that  one  can  hardly  breathe,  though  there  can 
only  be  one  ounce  of  foreign  matter  in  the  air.  ' If  an  ounce  of  cotton 
be  burned  every  half  hour  during  the  night,  the  air  will  be  kept  con- 
tinually saturated  with  smoke,  unless  there  be  an  open  door  or  win- 
dow for  it  to  escape.  Now  the  sixteen  ounces  of  smoke  thus  formed 
is  far  less  poisonous  than  the  sixteen  ounces  of  exhalations  from  the 


BUILDINGS  AND  BUILDING  MATERIALS. 


255 


lungs  and  bodies  of  the  two  persons  who  have  lost  a pound  in  weight 
during  the  eight  hours  of  sleeping,  for  while  the  dry  smoke  is  mainly 
taken  into  the  lungs,  the  damp  odors  from  the  body  are  absorbed 
both  into  the  lungs  and  into  the  pores  of  the  whole  body. 

Need  more  be  said  to  show  the  importance  of  having  bedrooms 
well  ventilated,  and  of  thoroughly  airing  the  sheets,  coverlids,  and 
mattrasses  in  the  morning,  before  packing  them  up  in  the  form  of  a 
neatly  made  bed  ? ” 

The  condensed  air  of  a crowded  room  gives  a deposit  which,  if  al- 
lowed to  remain  a few  days,  forms  a solid,  thick,  glutinous  mass,  hav- 
ing a strong  odor  of  animal  matter.  If  examined  by  a microscope,  it 
is  seen  to  undergo  a remarkable  change.  First  of  all,  it  is  converted 
into  a vegetable  growth,  and  this  is  followed  by  the  production  of 
multitudes  of  animalcules ; a decisive  proof  that  it  must  contain  organic 
matter,  otherwise  it  could  not  nourish  organic  beings. 

In  sick  chambers,  hospitals,  and  sleeping  apartments  a large  sup- 
ply of  fresh  air  is  required ; but  a strong  current  should  always  be 
avoided.  The  best  way  of  admitting  air  into  such  places  is  by  divid- 
ing it  into  numerous  fine  streamlets,  such  as  through  wire  gauze 
curtains. 

Typhoid  fevers,  says  the  Scientific  American,  in  the  camps  of  ar- 
mies are  principally  due  to  sleeping  in  close  tents,  where  a sufficient 
supply  of  fresh  air  is  not  admitted.  Soldiers  who  bivouac  in  the  open 
air,  with  the  blue  canopy  of  heaven  over  them  for  a tent,  never  take 
the  typhoid  fever.  Typhus  fever  first  broke  out  in  Europe  during  the 
retreat  of  Napoleon's  army  from  Moscow.  It  originated  in  the  hos- 
pitals, which  were  filled  with  the  sick  and  wounded  soldiers.  These 
places  were  not  sufficiently  ventilated,  and  the  atmosphere  in  them 
became  fetid ; the  fever  became  a plague,  and  scourged  almost  every 
city  in  the  Old  World. 

The  following  are  a few  of  the  many  examples  that  might  be  cited 
to  show  how  horrible  may  be  the  effects  of  a vitiated  atmosphere : In 
the  year  1756,  during  a rebellion  in  India,  one  hundred  and  forty-six 
persons,  chiefly  English,  Dutch  and  Portugese  soldiers,  were  impris- 
oned by  the  natives  in  the  Black  Hole  of  Calcutta,  which  was  nothing 
more  nor  less  than  a room  eighteen  feet  square,  and  about  sixteen 
feet  high,  and  furnished  with  two  grated  openings  on  one  side  for  the 
admission  of  light  and  air.  During  a confinement  of  twelve  hours 
one  hundred  and  twenty-three  perished,  and  the  remainder  were  sub- 
sequently attacked  with  “ putrid  fever,"  which  is  said  to  have  proved 
fatal  in  most  of  the  cases. 


PRACTICAL  CYCLOPEDIA. 


25<? 

In  tlie  year  1797  or  ’8,  during  a storm  at  sea,  seventy  men,  wo^en 
and  children  were  kept  for  a short  time  in  the  hold  of  a small  vessel, 
the  hatches  of  which  had  not  only  been  " laid  over,”  hut,  for  better 
security,  “ battened  down.”  The  death  of  the  entire  number  was 
the  result.  In  December,  1848,  also  during  a storm,  one  hundred  and 
fifty  passengers  were  enclosed  in  the  same  hermetical  manner,  in  the 
steerage  cabin  of  the  steamer  “ Londonderry,”  while  on  its  passage 
from  Liverpool  to  New  York.  Soon  half  the  number  perished  by 
suffocation,  and  it  is  very  probable  that  the  rest  .would  have  speedily 
met  with  a similar  fate,  had  it  not  been  for  the  strength  of  one  man, 
who  succeeded  in  bursting  open  the  door  of  the  companion-way,  al- 
though the  captain  of  the  steamer  had  taken  especial  pains  to  pre- 
vent such  an  occurrence. 

The  following  are  a few  examples  to  illustrate  the  importance  of  a 
thorough  system  of  ventilation  in  cases  where  little  if  any  complaint 
had  been  previously  made  of  inattention  to  this  higienic  measure : 
There  was  once  in  Glasgow  an  assemblage  of  buildings  attached  to  a 
factory,  which  were  occupied  by  about  five  hundred  persons — one  fam- 
ily to  each  room.  There  had  long  been  a great  deal  of  sickness  in 
the  buildings,  which  the  inmates  seemed  to  regard  as  a mysterious 
dispensation  of  Providence,  for  they  obstinately  refused  to  adopt  such 
sanitary  expedients  as  had  been  repeatedly  advised  them.  At  length, 
the  proprietors  of  the  establishment,  despairing  of  ever  making  the 
inmates  appreciate  the  necessity  of  occasionally  opening  windows,  re- 
solved to  apply  a system  of  ventilation  which  should  be  thorough, 
continual,  and  utterly  beyond  the  control  of  those  subjected  to  it. 
They  accordingly  connected  each  room,  by  means  of  tubes,  with  the 
chimney  of  the  factory  furnace,  and  compelled  every  occupant,  wheth- 
er willing  or  unwilling,  to  be  exposed  daily  and  nightly  to  a draft  of 
air.  The  result  was,  that  sickness  of  every  kind  rapidly  diminished, 
and  one  disease — typhus  fever — which  had  frequently  raged  as  an 
epidemic,  was  for  eight  years  scarcely  known  in  the  place. 

In  1832,  at  Norwood  School,  in  England,  scrofula  made  its  appear- 
ance among  six  hundred  children  and  destroyed  a great  number  of 
them.  The  disorder  having  been  attributed  to  an  insufficiency  and 
bad  quality  of  food,  a scientific  investigation  was  made,  and  a decis- 
ion given  that  the  food  was  “ most  abundant  and  good,” — that  “ de- 
fective ventilation  and  consequent  atmospheric  impurity  ” was  the 
cause  of  the  sickness.  A thorough  system  of  ventilation  was  immedi- 
ately applied ; scrofula  rapidly  disappeared,  nor  did  it  ever  recur, 


BUILDINGS  AND  BUILDING  MATERIALS. 


257 


though  the  number  of  pupils  was  gradually  increased  to  eleven  hun- 
dred. 

In  a hospital  at  Dublin,  two  thousand  nine  hundred  and  forty-four 
deaths  took  place  in  four  years.  A better  system  of  ventilation 
having  been  resorted  to,  as  a means  of  lessening  the  mortality,  it  was 
found  that  during  the  next  four  years,  the  number  of  deaths  was  only 
two  hundred  and  seventy-nine. 

The  above  facts  are  merely  selected  from  a long  array  of  similar 
character,  which  tend  to  show  the  paramount  importance  of  breath- 
ing an  untainted  atmosphere.  It  is-  certainly  no  exaggeration  to  say 
that  were  the  public  as  particular  as  they  should  be,  and  easily  might 
be,  about  the  quality  of  that  subtle  fluid,  which  enters  and  departs 
from  an  average  pair  of  human  lungs  about  a thousand  times  in  an 
hour,  and  nearly  nine  million  times  in  a year,. the  bills  of  human  mor- 
tality would  be  reduced  one-third  at  least,  and  the  ordinary  duration 
of  human  life  would  be  nearer  seventy  than  forty. 

An  intelligent  physician  writes  that  there  is  no  more  certain  meth- 
od of  propagating  scarlet  fever,  and  perpetuating  consumption  in  a 
family,  than  the  practice  now  adopted  by  many  of  keeping  a house 
closed  for  several  weeks  or  months  after  a death  has  occurred  in  it. 

Wire  gause  is  by  some  applied  to  windows  in  such  a manner  as  to 
answer  the  double  purpose  of  ventilation  and  to  keep  out  insects  when 
the  window  is  open. 

Ventilation,  in  England,  is  now  very  much  promoted  by  the  use 
of  hollow  brick  in  the  walls,  which  are  made  to  serve  as  pipes  for 
ventilation. 

SIZE  AND  VENTILATION  OF  CHAMBERS  AND  BED  ROOMS. 

One  of  the  most  general  and,  at  the  same  time,  one  of  the  most  per- 
nicious errors  in  modern  architecture,  especially  in  the  construction 
of  private  dwellings,  is  founded  on  the  mischievous  supposition  that 
almost  any  place  is  good  enough  to  sleep  in.  It  is  common  every- 
where to  set  apart  the  smallest  rooms  in  the  house  for  sleeping  apart- 
ments. To  show  what  a ruinous  mistake  this  is,  let  the  reader  re- 
member that  at  least  one-third  of  a man’s  existence  is  spent  in  bed 
in  sleep.  Eight  hours  out  of  every  twenty-four  we  are  in  our  cham- 
bers. And  when  it  is  considered  that  air  is  essential  to  health,  that 
without  it  we  can  not  live  two  minutes,  it  must  be  of  material  impor- 
tance whether  we  breathe  a pure  or  impure  air  for  a third  of  our  ex- 
istence. A full-sized  man  breathes — takes  into  his  lungs — at  each 
17 


258 


PRACTICAL  CYCLOPJEjDIA. 


breath  about  a pint  of  air ; while  in  there  all  the  life  nutriment  is 
extracted  from  it,  and,  on  its  being  sent  out  of  the  body,  it  is  so  en- 
tirely destitute  of  life-giving  power  that  if  rebreathed  into  the  lungs 
again,  without  the  admixture  of  any  pure  air,  the  individual  would 
suffocate — would  die  in  sixty  seconds.  As  a man  breathes  about 
eighteen  times  in  a minute,  and  a pint  at  each  breath,  he  consumes 
over  two  hogsheads  of  air  every  hour,  or  about  sixteen  hogsheads  du- 
ring the  eight  hours  of  sleep  : that  is,  if  a man  were  put  into  a room 
which  would  hold  sixteen  hogsheads  of  air,  he  would,  during  eight 
hours  of  sleep,  extract  from  it  every  atom  of  life-nutriment,  and  would 
die  at  the  end  of  the  eight  hours,  even  if  each  breath  could  be  kept  to 
itself,  provided  no  air  came  into  the  room  from  "without.  However 
pure  the  air  of  the  whole  room  may  be  at  first,  it  is  to  be  remembered 
that  it  becomes  contaminated  by  the  first  expiration,  hence  only  the 
first  inspiration  is  pure,  and  each  one  thereafter  becomes  more  and 
more  impure  unless  there  is  some  ventilating  process  going  on. 

Every  individual  has,  in  his  own  experience,  demonstrative  proof 
of  the  impurity  of  the  air  of  a room  in  which  a person  has  slept  all 
night  by  the  “ closeness  ” he  has  observed  on  entering  a sleeping 
apartment  after  a morning’s  walk,  and  this,  even  when  more  or  less 
fresh  air  has  been  coming  in  through  the  crevices  about  the  doors  and 
windows  during  the  whole  night.  The  most  eminent  physiologists,  at 
home  and  abroad,  have  estimated  that  no  sleeping  apartment,  even 
for  a single  person,  should  have  a floor  surface  of  less  than  what  would 
equal  twelve  feet  long  and  twelve  feet  broad,  or  one  hundred  and 
forty-four  square  feet,  and  eight  or  ten  feet  high,  or  about  twelve  or 
fifteen  hundred  cubic  feet  to  each  sleeper. 

In  hospitals,  one  thousand  cubic  feet — that  is,  a space  equal  to  ten 
feet  each  way,  length,  breadth,  and  height — is  allowed  for  each  pa- 
tient. Now,  according  to  this  rule — one  which  ought  to  be  carefully 
observed — a bed  room  for  a married  man,  wife  and  child,  ought  to  be 
not  less  than  eighteen  feet  long,  by  fifteen  feet  in  breadth,  and  ten 
feet  high,  which  would  give  two  thousand  seven  hundred  cubic  feet 
for  three.  The  health  of  a hard  working  man  requires  this  to  enable 
him  to  recruit  his  strength  during  night  for  to-morrow’s  task,  and  to 
rear  a healthy  family.  This  is  a fact;  and  it  is  equally  true  that 
small  bed  rooms  are  no  less  a curse  to  the  laborer  than  they  are  to 
the  farmer,  the  landlord,  and  the  nation. 

As,  therefore,  each  out-breathing  vitiates  the  whole  air  of  a room, 
as  a drop  of  milk  will  discolor  the  whole  bulk  of  water  in  a tumbler, 
the  chambers  for  the  members  of  families  should  not  only  be  large 


BUILDINGS  AND  BUILDING  MATERIALS. 


259 


and  commodious,  but  should  be  so  arranged  that  a system  of  ventila- 
tion, at  least  to  a small  extent,  shall  be  going  on  all  the  time,  not 
only  in  spite  of  inattention,  but  a system  which  can  not  be  easily  pre- 
vented, which  is  accomplished  by  the  simple  expedient  of  having  a 
fire  place  in  each  room  which  cannot  be  closed  with  screens  or  “ sum- 
mer blowers  for  by  this  means  a draft  will  be  made  by  the  cold  air 
coming  in  at  the  bottom  of  the  doors  and  from  other  places,  passing 
over  the  floor  towards  the  open  fire  place,  driving  the  heavy  carbonic 
acid  gas  before  it  up  the  chimney. 

For  the  purpose  of  more  perfect  ventilation  of  each  apartment,  es- 
pecially those  which  are  to  be  occupied  as  chambers,  the  sashes  should 
be  so  arranged  that  they  can  be  let  down  from  above  as  well  as  raised 
from  below,  for  the  reason  that  the  foul  air  of  a room  rises  to  the  cei- 
ling in  warm  weather  because  it  is  lighter  than  cold  air.  This  makes 
room  for  the  cold  air  from  without  to  rush  in  at  the  lower  part  of  the 
window ; thus  a “circuit”  or  draught  of  air  is  soon  formed,  admitting 
pure  air  from  below  and  driving  the  foul  air  out  of  the  room  above. 
But  every  chamber  should  be  so  constructed  that  a window  can  be 
kept  open  or  raised,  more  or  less,  without  having  the  draught  come 
right  in  upon  the  sleeper,  and  it  is  safer  that  whatever  draught  there 
is  should  pass  the  foot  of  the  bed  rather  than  the  head,  because  the 
feet  are  always  covered.  Hence  it  is  not  so  easy  to  take  cold  nor  so 
dangerous.  The  air  blowing  in  upon  a sleeper’s  head,  for  even  half 
an  hour,  has  often  caused  quinsy^,  or  other  form  of  sore  throat,  to 
prove  fatal  in  the  course  of  a very  few  days. 

To  show  what  a little  taint  in  the  atmosphere  not  natural  to  it  may 
affect  the  whole  system,  it  is  only  necessary  to  state  an  observed  fact ; 
that  a man  who  sleeps  near  a poppy  field,  with  the  wind  blowing  to- 
wards him  from  the  field,  will  die  before  morning.  In  the  winter  of 
1860  a man  named  Robertson,  his  wife,  and  three  children  were  in 
the  habit  of  sleeping  in  one  small,  ill- ventilated  room.  One  morning, 
about  five  o’clock,  the  wife  woke  in  a very  exhausted  state,  and  found 
her  infant  of  nine  months  dead  in  her  arms.  She  immediately  roused 
her  husband  who  had  barely  strength  to  get  out  of  bed.  They  next 
discovered  that  their  son  of  three  years  of  age  was  also  dead,  and  a 
daughter  of  nine  in  an  apparently  dying  condition,  but  recovered  on 
being  removed  to  another  apartment.  Facts  like  these  show  that 
breathing  a bad  air  for  a single  night  is  perilous  to  life,  and  ought  to 
have  an  impressive  effect  upon  the  mind  of  every  man  who  has  a 
family  when  he  is  contemplating  building  or  arranging  for  them  a 
home  for  life. 


260 


PEACTICAL  CYCLOPAEDIA. 


If  a neglect  of  these  things  were  invariably  followed  by  death  be- 
fore morning,  attention  to  them  would  be  compelled.  But,  although 
the  deleterious  effects  do  not  thus  speedily  and  impressively  follow, 
they  do  inevitably  result  to  all  persons  and  under  all  circumstances; 
coming  on  slowly,  it  is  true,  but  none  the  less  surely  and  disastrous- 
ly. Professor  Carpenter,  the  first  physiologist  in  Great  Britain,  as- 
certained that  an  atmosphere  containing  six  per  cent  of  carbonic  acid 
gas  would  produce  immediate  death;  and  that  less  than  half  that 
amount  would  prove  fatal  in  a short  time.  But  every  expiration  of  a 
sleeper  brings  out  with  it  some  portion  of  carbonic  acid  gas,  and  dis- 
perses it  through  the  room ; and  if  six  per  cent  of  carbonic  acid  gas 
will  cause  speedy  death,  the  effects  of  breathing  it  nightly,  even  in 
very  small  quantities,  for  twenty  or  thirty  years,  cannot  be  otherwise 
than  pernicious  to  the  whole  system,  must  lower  the  standard  of  hu- 
man health,  and  materially  shorten  life. 

Every  chamber,  then,  should  be  arranged  to  have  a ventilating 
process  going  on  all  the  time,  when  it  can  be  done  by  having  an  open 
fire  place  in  it ; and  as  there  can  be  no  advantage  but  a positive  in- 
jury, resulting  from  sleeping  in  any  room  colder  than  forty  degrees 
above  zero  of  Fahrenheit,  a little  fire  should  be  kept  burning  in  the 
grate  or  fire  place  under  such  circumstances.  This  creates  a draft 
up  the  chimney,  and  keeps  the  atmosphere  of  a sleeping  room  com- 
paratively pure.  In  cases  of  sickness,  where  an  actual  fire  can  not 
be  kept,  an  admirable  substitute  will  be  found  in  placing  a large  lamp 
in  the  fire  place,  to  be  kept  burning  all  night.  This  creates  a draft 
without  making  much  heat,  and  is  a good  means  of  ventilating  a sick 
chamber,  when  warmth  is  not  desirable,  such,  for  example,  as  in  mea- 
sles, scarlet  fever,  and  other  skin  diseases,  where  a cool  air  and  at  the 
same  time  a pure  one  is  an  indispensable  means  of  a safe  and  speedy 
cure.  But  let  it  always  be  borne  in  mind  that  a cold  air  is  not  ne- 
cessarily pure,  nor  is  warm  air  necessarily  impure. 

With  a little  fire  in  a cold  bed  room  not  only  is  the  chamber  kept 
ventilated,  but  fewer  bed  clothes  are  needed ; less  clothing  does  more 
good  next  day,  while  there  is  a freer  escape  of  gases  and  exhalations 
from  the  body  of  the  sleeper,  and  the  person  wakes  up  in  the  morning 
more  fresh  and  vigorous.  Sleeping  rooms  for  invalids  and  children 
should  have  a temperature  of  about  fifty  degrees  in  cold  weather, 
never  running  lower  than  thirty-five.  There  is  no  advantage  to  any 
person  from  sleeping  in  a cold  room. 

It  is  said  to  be  a remarkable  fact  that  the  disease  of  consumption 
is  unknown  in  the  City  of  Mexico,  which  is  nine  thousand  feet  above 


BUILDINGS  AND  BUILDING  MATERIALS. 


261 


the  sea.  In  sleeping,  the  higher  up  from  the  ground  we  lodge,  the 
better  for  health,  as  a general  rule. 

HOW  TO  FINISH  ROOMS. 

Bayard  Taylor’s  opinion  on  this  subject,  with  which  our  own  en- 
tirely agrees,  is  thus  expressed  : 

For  the  finishing  of  rooms  there  is  nothing  equal  to  the  native 
wood,  simply  oiled  to  develope  the  beauty  of. the  grain.  Even  the 
commonest  pine,  treated  in  this  way,  has  a warmth  and  luster,  beside 
which  the  dreary  white  paint,  so  common  even  in  the  best  of  houses, 
looks  dull  and  dead.  Nothing  gives  a house  such  a cold,  uncomfort- 
able air  as  white  paint  and  white  plaster.  This  color  is  fit  only  for 
the  tropics.  Our  cheap,  common  woods — pine,  ash,  chestnut,  oak, 
maple,  beech,  walnut,  butternut — offer  us  a variety  of  exquisite  tints 
and  fibrous  patterns,  which,  until  recently,  have  been  wholly  disre- 
garded in  building.  Even  in  furniture  we  are  just  beginning  to  dis- 
cover how  much  more  chaste  and  elegant  are  oak  and  walnut  than 
mahogany.  The  beauty  of  a room  is  as  dependent  on  the  harmony 
of  its  coloring  as  that  of  a picture.  Some  of  the  ugliest  and  most  dis- 
agreeable apartments  I have  ever  seen  were  just  those  which  con- 
tained the  most  expensive  furniture  and  decorations. 

My  experience  shows  that  a room  finished  with  the  best  seasoned 
oak  or  walnut,  costs  actually  less  than  one  finished  with  pine,  painted 
and  grained  in  imitation  of  those  woods.  Two  verandahs  of  yellow 
pine,  treated  to  two  coats  of  boiled  oil,  have  a richness  and  beauty  of 
color  beyond  the  reach  of  pigment ; and  my  only  regret  connected 
with  the  house  is,  that  I was  persuaded  by  the  representation  of  me- 
chanics, to  use  any  paint  at  all. 

ECHOING  FLOORS. 

• 

As  houses  are  now  built,  floors  are  apt  to  be  very  noisy  annoyances. 
The  timbers  are  so  strained  up  that  the  floors  become  resonant,  like 
a drum.  Now  this  can  be  easily  remedied  at  a trifling  expense.  Af- 
ter laying  the  under  floor,  nail  down  some  sawed  laths  directly  over 
and  across  the  sleepers.  These  will  show  where  to  lay  the  upper 
floor.  Now  make  a mortar  of  lime  and  sand,  in  which  the  latter  in- 
gredient may  be  in  excess.  It  may  be  made  thin.  Pour  it  on  to  the 
floor  and  spread  it  just  as  thick  as  the  laths,  and  let  it  dry  before  lay- 


262 


PRACTICAL  CYCLOPAEDIA. 


ing  the  second  floor.  Nail  down  the  upper  floor  through  the  laths, 
and  it  will  seem  to  you  like  walking  on  a brick  pavement. 

CHEAP  CEILING. 

A cheap  plan  for  keeping  an  attic  warm  in  winter  is  to  sew  pieces 
of  sheeting  together  till  you  have  sufficient  breadth  to  cover  the 
whole  room.  Tack  this  to  the  rafters  and  paste  house-paper  all  over 
it.  At  one  time  nearly  all  the  houses  in  California  were  finished  in 
this  manner. 

TO  PREVENT  THE  TRANSMISSION  OF  SOUND  THROUGH  A PLATE-GLASS 

PARTITION. 

Have  two  plates  with  an  air  space  betwixt.  Ordinary  windows 
may  be  glazed  with  double  glass,  having  one  quarter  or  one-eight  of 
an  inch  air  space  betwixt  each  sheet  of  glass ; they  will  he  warmer 
and  deaden  the  sound. 

TO  CONSTRUCT  A CHIMNEY  THAT  SHALL  NOT  SMOKE, 
v 

Chimneys  are  deservedly  held  to  he  of  high  rank  among  the 
great  blessings  of  modern  civilization.  They  were  unknown  to  the 
Ancients.  In  the  thirteenth  century,  chimneys  were  unknown  in 
England. 

There  is  considerable  practical  science  involved  in  the  construction 
of  chimneys.  Many  smoke,  and  the  plague  of  a smoky  chimney  is 
put  in  the  same  category  with  a “ scolding  wife.” 

Among  the  first  who  treated  the  subject  of  chimneys  in  a philo- 
sophic manner,  was  that  wisest  and  most  practical  of  our  philoso- 
phers, Franklin,  who  published  a treatise  on  the  subject  in  1785. 
This  essay  was  followed  by  one  on  the  same  subject  by  Count  Rum- 
ford — anotheb  American  philosopher  of  a most  practical  turn  of  mind. 
These  two  authors  have  laid  down  the  principles  upon  which  all  chim- 
neys should  he  built.  The  flue  should  be  the  smallest  place  in  the 
chimney.  In  ascending  from  the  flue  upward,  in  the  course  of  about 
one  foot  the  chimney  should  widen,  or  rather  deepen  off  to  about  two 
and  a half  times  the  width  of  the  flue.  If  we  suppose  the  flue  to  be 
four  inches,  in  ascending  one  foot,  the  distance  from  the  inside  of  the 
front  to  inside  of  the  hack  should  he  ten  inches  ; and  then  if  we  sup- 
pose the  width  of  the  fire-place  to  he  three  feet,  the  caliber  of  the 


BUILDINGS  AND  BUILDING  MATERIALS. 


263 


c\i  mney  on  the  inside  will  be  360  square  inches.  And  the  caliber 
she  uld  not  be  less  at  any  point  above.  Then  there  will  be  room  for 
all  ‘ihe  smoke  which  enters  the  flue  to  pass  upward  without  impedi- 
ment. The  chimney  may  be  brought  into  a different  shape,  so  as  to 
make  it  appear  well  at  the  top,  but  still  the  number  of  square  inches 
in  the  caliber  should  not  be  lessened. 

HOW  TO  CURE  A SMOKY  CHIMNEY. 

I have  just  succeeded,  says  a correspondent  of  the  Mining  Journal, 
in  curing  an  obstinate  smoky  chimney  by  the  Rid  of  a zinc  covering 
outside  a common  earthenware  chimney  pot,  having  two  openings  in 
the  zinc,  one  east  and  the  other  west.  There  are  also  two  partitions, 
or  stoppers,  north  and  south,  to  prevent  the  draught  from  escaping 
by  the  opposite  opening.  By  the  aid  of  this  contrivance,  an  upward 
current  of  air  is  carried  outside  the  flue  to  its  top,  on  the  windward 
side  of  the  chimney.  I have  now  had  the  plan  in  use  for  some  time, 
and  in  the  face  of  several  most  violent  storms  not  a particle  of  smoke 
or  soot  has  come  down  the  flue.  In  other  rooms,  the  soot  was  blown 
on  the  floor  to  a large  extent. 


CELLARS. 

Cellars  under  our  dwelling-houses  are  generally  deemed  indispen- 
sable. They  are  certainly  very  useful;  but  there  are  evils  of  such 
magnitude  connected  with  them,  that  some  have  advocated  their  non- 
construction. They  are  almost  universally  manufactories  of  foul  air, 
which,  finding  its  way  upwards  by  means  of  doors,  windows,  stair- 
ways and  crevices  in  the  floors,  diffuses  its  noxious  elements  through 
the  rooms  above,  and  becomes  a fruitful  source  of  disease;  and  again, 
they  serve  as  a harbor  for  rats  and  mice,  in  the  mode  in  which  they 
are  usually  constructed,  affording  access  to  the  side  walls  from  below. 
It  is  not  necessary,  however,  that  they  should  be  infested  with  ver- 
min or  half  filled  with  rotten  garbage,  to  produce  the  results  com- 
plained of.  The  surface  of  the  earth  is  filled  with  decomposable  sub- 
stances, and  whenever  the  air  is  confined  in  any  spot,  it  becomes 
saturated  with  various  exhalations  deleterious  to  health.  Means  must 
be  provided,  therefore,  for  their  thorough  ventilation,  or  cellars  must 
be  totally  abandoned.  A cellar,  to  fully  serve  its  purposes,  should  be 
cool  in  summer,  impervious  to  frost  in  winter,  and  at  all  times  free 
from  moisture.  The  walls  should  rise  one  or  two  feet  at  least  above 


264 


PRACTICAL  CYCLOPAEDIA. 


the  level  of  the  surrounding  ground,  and  should  he  laid  in  good  lime 
mortar,  or  at  least  pointed  with  it.  The  thickness  of  the  wall  should 
not  be  less  than  fifteen  or  eighteen  inches ; and  if  the  house  walls 
above  be  built  of  brick  or  stone,  two  feet  is  preferable.  The  cellar 
should  have  a connecting  drain  at  its  lowest  corner,  which  should  al- 
ways be  kept  free  from  obstruction ; and  each  room  in  it  should  have 
at  least  two  sliding  sash  windows  to  secure  a good  circulation  of  air. 
In  very  cold  climates,  those  portions  of  the  wall  above  the  surface  of 
the  ground  should  be  double,  either  by  means  of  a distinct  thin  wall 
on  the  outside,  or  by  lathing  and  plastering  on  the  inside,  and  be  fur- 
nished with  double  windows  as  a farther  security  against  frost.  An 
outside  door  with  a flight  of  steps  is  desirable  in  every  cellar,  and 
especially  in  one  connected  with  a farm  house. 

It  should  always  be  borne  in  mind  that  in  constructing  cellars,  par- 
ticular care  should  be  taken  to  have  all  its  walls,  and  their  connecting 
surfaces  with  the  ceilings  above,  all  perfectly  tight,  and  secure  from 
the  egress  and  ingress  of  all  vermin,  however  diminutive.  A due  ob- 
servance of  these  hints,  with  those  given  above,  in  regard  to  keeping 
the  cellar  clear  from  all  rubbish  and  decaying  vegetable  matter,  will 
ensure  any  house  from  the  presence  of  vermin. 

The  greatest  precaution  should  be  exercised  to  insure  cleanliness 
and  pure  air  with  ventilation,  preventing  it  from  becoming  a fruitful 
source  of  sickness  and  suffering.  In  a family  of  one  of  the  healthiest 
villages  in  Massachusetts,  a few  years  ago,  the  father  and  three  chil- 
dren died  of  an  obstinate  slow  fever,  and  the  mother  and  two  other 
children  were  “ hard  at  death's  door  ” for  weeks.  Before  the  fatal 
results,  but  too  late  to  prevent  them,  an  examination  of  the  house  by 
order  of  the  physician  disclosed  in  the  cellar  a barrel  partly  filled 
with  decayed  onions,  the  undoubted  cause  of  the  disease.  If  there  is 
any  obscure  or  slow  disease  in  the  family  of  any  reader  of  this  article, 
and  a cellar  is  attached  to  the  building,  it  is  worth  the  experiment  to 
let  the  cellar  be  emptied  of  every  movable  thing,  the  walls  and  floor 
thoroughly  swept,  and,  if  practicable,  washed,  and  after  a week  or 
two  airing,  the  walls  and  ceiling  well  white- washed,  and  if  the  walls 
are  not  plastered,  and  the  floor  not  covered  with  a hard  cement,  let 
both  these  be  done,  and  the  white-washing  repeated  once  every  year, 
first  sweeping  off  the  old. 

Every  partition  and  every  shelf  in  a cellar  should  be  made  of 
smoothly  planed  boards,  well  covered  with  good  white  paint,  to  pre- 
vent the  accumulation  of  dust,  and  aid  in  making  the  cellar  light, 
cheerful,  and  clean;  for  the  more  light  you  can  have  the  better.  Ev- 


• BUILDINGS  AND  BUILDING  MATERIALS. 


265 


ery  cellar  should  be  so  contrived  that  either  by  its  grating  or  win- 
dows or  doors,  it  may  be  easily  and  thoroughly  ventilated  an  hour  or 
two  at  least  every  day  in  the  year ; this  is  often  very  perfectly  done 
by  a flue  running  into  the  chimney.  All  shelves  in  a cellar  should 
be  so  arranged  that  you  can  go  all  around  them ; if  suspended  from 
the  ceiling,  all  the  better. 

Where  a cellar  cannot  be  drained  water  may  be  excluded  by  coat- 
ing the  bottom  and  sides  with  water-lime  cement,  making  a perfect 
cistern,  with  the  difference  that  a cistern  is  to  hold  water  inside,  in- 
stead of  excluding  it.  The  cellar  must  not  be  allowed  to  freeze  as 
that  cracks  cement. 


TO  MAKE  A CEMENT  FLOOR. 

The  surface  should  first  be  rammed  down  and  leveled ; then  hy- 
draulic cement,  mixed  with  sand,  of  about  the  consistency  of  thick 
mortar,  should  be  laid  on  to  about  one  inch  in  thickness,  and  its  sur- 
face leveled  with  a scraper  made  of  a thick  plank.  In  laying  down 
such  a floor,  sections  of  about  eight  feet  square  should  be  marked  off, 
and  finished  one  after  another.  A coat  of  clean  sand  or  gravel,  one 
inch  thick,  should  be  laid  on  the  top  of  the  cement ; and  after  it  has 
stood  about  half  an  hour,  the  whole  should  be  rammed  down  smooth 
with  a pounder,  when  the  work  is  comrplete,  after  the  surplus  sand 
has  been  swept  off.  In  a few  days,  such  a floor  becomes  hard  as  a 
stone,  and  quite  impervious  to  water.  Or,  mix  two  parts  best  water 
lime,  or  cement,  (proved  such,)  with  three  parts  sharp,  clean  sand, 
and  spread  immediately  over  the  cellar  bottom.  This  will  become 
like  stone.  A more  perfect  bottom  and  requiring  less  cement,  is 
made  by  first  finely  and  evenly  paving  the  bottom,  then  applying 
rather  thin  mortar  of  water  lime.  It  runs  down  among  the  stones, 
and  all  form  a hard  mass.  The  best  mortar  will  soon  harden,  and  it 
is  therefore  best  to  mix  the  lime  and  sand  dry  first,  and  then  mix  with 
water  such  portions  successively  as  may  be  quickly  applied.  The 
very  best  hydraulic  cement,  with  perfectly  clean,  sharp,  white  sand, 
will  make  a cement  that  will  withstand  even  the  effects  of  moisture 
and  the  hardest  freezing. 

CONCRETE  FOR  UNDERGROUND  WALLS. 

Mix  dry  one  peck  of  good  hydraulic  cement  with  two  pecks  of  clean 
gravel,  then  wet  the  mixture  and  use  it  immediately  as  a mortar  for 


266 


PRACTICAL  CYCLOPAEDIA. 


laying  the  wall.  Or  boards  may  be  secured  to  form  a box  of  the 
width  of  the  wall,  and  the  mortar  may  be  made  so  thin  that  it  can  be 
poured  into  the  trough  together  with  the  stones  to  form  the  wall. 
Unless  hydraulic  cement  is  used  immediately  after  it  is  wet,  it  is 
worthless.  It  becomes  hard  in  a few  minutes.  Clean  sharp  sand  an- 
swers the  same  purpose  as  the  gravel. 

TO  MAKE  COMMON  LIME  MORTAR. 

As  to  the  proportions  of  lime  and  sand  for  mortar  there  is  a wide 
variance.  One  says  “it  should  never  exceed  two  parts  by  measure 
of  sand  to  one  of  lime  paste.”  Another  says,  “the  true  rule,  for  good 
plastering,  is  seven  bushels  of  sand  to  one  of  good  stone  lime.” 

In  slacking  common  lime  for  making  mortar,  General  Gilmore  re- 
commends in  a recently  published  book,  that  all  the  water  required 
be  poured  on  at  once,  and  that  the  heap  be  covered  until  next  day, 
and  then  be  mixed  with  its  proper  quantity  of  sand ; after  which  the 
mortar  should  be  heaped  up  for  future  use.  It  is  a common  practice 
to  slack  the  lime,  mix  it  with  sand,  and  apply  it  directly  to  walls, 
without  allowing  it  time  to  rest  for  the  substances  to  combine  more 
intimately.  Such  mortar  is  generally  deficient  in  adhesive  qualities. 

TO  MAKE  MORTAR  IMPERVIOUS  TO  WET. 

Says  the  Builder:  Provide  a square  wood  trough  say  eight  feet  by 
four  feet ; put  a quantity  of  fresh  lump  lime  in,  add  water  quickly. 
When  the  lime  is  well  boiled,  having  assisted-  that  operation  by  fre- 
quent stirring,  add  tar,  (the  heat  of  the  boiling  lime  melts  the  tar,) 
stir  it  well,  taking  care  that  every  part  of  the  lime  is  intimately 
mixed  with  the  tar ; then  add  sharp  sand  or  crushed  clinker,  and  stir 
well  as  before,  after  which,  in  about  twenty  hours  it  will  be  fit  for  use. 

Tar  and  lime  may  also  be  used,  in  order  to  make  either  wood  or 
mason-work  water  proof.  The  best  way  to  prepare  gas  or  coal-tar 
for  coating  wood  work  with,  is  to  get  some  lime,  avoiding  chalk  lime, 
and  slake  it  to  a fine  powder ; boil  the  tar  for  half  an  hour,  and  then 
add  about  one  pint  of  the  hot  lime  powder  to  a gallon  of  tar,  and  boil 
it  about  half  an  hour  longer  stirring  it  all  the  while.  It  will  then  be 
ready  for  use.  Lay  it  on  with  a brush  while  it  is  hot,  and  you  will 
find  it  to  set  hard,  and  have  a brilliant  appearance.  It  is  the  h * t 
coating  for  wood  work,  except  lead. 


BUILDINGS  AND  BUILDING  MATERIALS. 


267 


BUILDING  MATERIALS. 

The  great  waste  of  our  country  is  the  decay  of  the  materials  with 
which  we  build.  A house,  well-built,  of  proper  materials,  should  be 
as  good  a hundred  years  afterward  as  on  the  day  it  was  finished. 
There  are  houses  of  brick  and  stone  more  than  a century  old,  in  this 
country ; and  in  Europe,  plenty  of  cottages  and  palaces  three  or  four 
centuries  old. 

We  build  of  wood — chiefly  of  the  softest  and  most  destructible. 
Our  houses  are  old  in  twenty  years.  Our  wood  works,  of  all  kinds, 
decay  with  great  rapidity.  Our  fences  need  continual  and  costly  re- 
newals. Our  bridges  go  to  quick  destruction.  What  a perpetual 
labor  and  large  cost  in  renewing  railroad  ties  and  tressle-work  ! 

Yet  there  are  woods  that  last;  and  all  woods,  with  a little  expense, 
can  be  made  almost  indestructible.  The  foot  of  a fence-post  can  be 
charred,  so  that  it  will  last  longer  in  the  ground  than  out.  Timber 
can  be  so  impregnated  with  corrosive  sublimate,  or  sulphate  of  zinc, 
that  no  rot  or  worm  will  touch  it.  We  can  give  wood  the  properties 
of  minerals.  It  is  said  that  the  means  have  been  discovered  by  which 
all  kinds  of  timber  may  be  petrified,  at  so  cheap  a rate,  that  we  may 
have  an  indestructible  material  for  the  most  common  purposes. 

We  do  not  know  that  the  experiment  has  been  tried;  but,  we  be- 
lieve, that  standing  timber,  by  means  of  its  own  circulation,  may  be 
saturated  with  powerful  antiseptics.  If  an  air-pump  were  placed  at 
one  end  of  a log,  and  the  other  immersed  in  a mineral  solution,  the 
pressure  of  the  atmosphere  would  drive  it  through  every  pore. 

Will  it  pay  ? That  is  another  question.  The  man  who  only  wants 
an  article  for  his  own  temporary  use,  and  who  does  not  care  for  its 
permanent  value,  will  not  care  about  it.  But  it  will  pay  our  govern- 
ment to  build  ships  and  public  works  that  will  not  decay.  It  will 
raise  the  value  of  all  railroad  stocks  by  diminishing  the  estimates  for 
prospective  repairs.  Perhaps  it  will  pay  us  all  to  have  some  thought 
for  the  future,  and  the  good  feeling  of  our  posterity. 

BUILDING  OF  STONE  AND  BRICK. 

Spring  and  fall  are  the  best  seasons  of  the  year  for  building  of 
brick  or  stone.  In  warm,  dry  weather,  the  moisture  of  the  moftar 
evaporates  too  rapidly ; and  in  frosty  weather  it  crystalizes,  and  when 
thawed  it  sweats  out.  The  bricks  should  by  all  means  be  wet  when 
building  in  warm  weather,  or  they  will  at  once  abstract  the  moisture 


268 


PRACTICAL  CYCLOPAEDIA. 


from  the  mortar,  whereby  the  binding  vehicle  between  the  two  is  re- 
moved, and  the  mortar  crumbles  into  dust. 

BRICK  MAKING. 

Bricks  may  be  made  of  any  earth  that  is  clear  of  stones,  but  all 
will  not  burn  red.  According  to  Leibourn,  the  earth  should  be  dug 
before  winter,  and  not  made  into  brick  before  spring.  In  general, 
the  earth  whereof  bricks  are  made,  ought  not  to  be  too  sandy,  which 
makes  them  heavy  and  brittle,  nor  too  fat,  which  makes  them  crack 
in  drying.  Tempering  the  earth  properly  is  the  all-essential  secret. 
Using  too  much  water  makes  them  brittle  ; too  much  sand  or  ashes, 
or  sandy  earth  makes  a light  brick  full  of  cracks.  The  well-drying 
bricks  before  burning,  prevents  their  cracking  and  crumbling  in 
burning.  It  is  not  the  richness  of  soil,  but  lack  of  duly  tempering, 
that  causes  failure  in  brick  making. 

TO  PROTECT  STONE  AND  BRICK  HOUSES  AGAINST  DAMP. 

The  employment  of  the  pitch  of  coal  tar  has  become  very  common 
in  the  towns  of  the  North  of  France,  to  protect  the  basements  of 
houses  from  the  effects  of  external  damp  ; but  of  course  this  cannot 
prevent  the  damp  rising  from  the  ground  through  the  interior  of  the 
walls.  To  effect  this  object  in  damp  situations,  the  layers  of  brick  or 
stone  for  cellar  walls,  when  being  erected,  should  be  treated  with  this 
pitch.  In  'New  York  the  walls  of  the  basements  of  many  buildings 
erected  along  the  streets  fronting  the  rivers,  where  they  are  subjected 
to  back  water  during  the  high  tides,  have  been  protected  from  damp 
by  asphalt.  The  bricks  are  dipped  into  boiling  asphalt,  laid  up  in 
three  courses,  and  become  imperviable  to  moisture ; this  is  an  old  and 
effectual  method  practiced  by  the  ancients  for  preserving  walls  from 
damp. 

The  Scientific  American  says : To  exclude  dampness  from  brick 
work,  varnish  it  with  a coating  made  in  the  proportion  of  mixing  eight 
pounds  of  linseed  oil  with  one  pound  of  sulpher,  and  heating  to  two 
hundred  and  seventy-eight  degrees. 

And  the  American  Agriculturist  says  : To  prevent  dampness  in 
walls  of  stone  or  brick  houses,  the  only  sure  means  is  some  kind  of 
non-conductor  between  the  wall  and  the  air  of  the  apartments.  The 
best  method  is  to  “ fur  off”  an  inch  or  two  from  the  solid  wall,  then 
plaster  tightly,  and  it  will  keep  out  both  frost  and  moisture  better 


BUILDINGS  AND  BUILDING  MATERIALS. 


269 


than  a foot  of  solid  granite.  Even  a cellar  can  be  made  dry  and  com- 
paratively healthy  in  this  manner. 

TO  PREVENT  SANDSTONE  FROM  SCALING  OFF. 

Also  to  prevent  brick  from  absorbing  water : give  it  a coat  of  raw 
linseed  oil;  as  soon  as  that  is  sufficiently  absorbed,  give  it  a second 
coat,  and  so  on  until  you  have  given  it  what  you  think  enough.  Care 
must  be  taken  not  to  allow  any  of  the  coats  to  dry  until  all  that  is 
intended  to  be  put  on  has  been  applied. 

INDURATION  OF  STONE,  BRICK,  WOOD,  &C. 

All  kinds  of  soft  porous  stone  become  hard  by  white  washing  them 
with  fresh  slacked  lime.  The  lime  absorbs  carbonic  acid  from  the 
atmosphere,  and  is  converted  into  carbonate  of  lime.  A portion  of 
this  remains  in  the  pores  of  the  stone,  and  ultimately  becomes  mar- 
ble. 

Mr.  F.  S.  Barff,  of  Dublin,  for  preserving  and  hardening  brick, 
stone,  and  other  substances,  and  timber,  proposes  to  use  soluble  silicate 
of  soda,  or  of  potash,  by  preference  the  silicate  of  potash  with  a mix- 
ture of  sulphate  of  barytes  and  carbonate  of  lime.  The  mixture  is 
laid  on  with  a brush. 

TO  MAKE  ARTIFICIAL  MARBLE. 

Soak  plaster  of  Paris  in  a solution  of  alum.  Bake  it  in  an  oven, 
and  then  grind  it  to  a powder.  In  using,  mix  with  water,  and  to  pro- 
duce the  clouds  and  veins,  stir  in  any  (dry)  color  you  wish.  This  will 
become  very  hard,  and  is  susceptible  of  a high  polish. 

Artificial  marble  has  been  obtained  both  by  Sir  James  Hall,  of 
England,  and  Professor  Bose,  of  Prussia,  by  subjecting  chalk  to  a high 
heat  in  a close  vessel. 

SHINGLES,  AND  HOW  TO  LAY  THEM. 

The  New  York  Tribune  says  : Of  all  the  inventions  ever  contrived, 
that  of  sawed  shingles  has  proved  one  of  the  greatest  detriments  to  * 
the  country.  The  only  profit  is  to  the  patentee  and  manufacturer. 
To  every  one  that  has  ever  used  the  article  it  has  proved  a loss,  no 
matter  what  the  saving  has  been  in  first  cost,  unless  the  shingles, 
previous  to  laying  on  the  roof,  were  saturated  with  something  to  pre- 
vent their  saturation  with  water  every  time  the  rain  fell  upon  them. 

It  is  this  that  rots  them  and  gives  us  leaky  roofs,  where  sawed  shin- 


270 


PRACTICAL  CYCLOPAEDIA. 


gles  are  used,  in  one-fourth  the  time  that  split  shingles  remain  sound. 
It  is  true  that  good  shingle  timber  is  becoming  scarce,  and  more  and 
more  so  evety  year,  and  that  farmers  must  have  something  as  a sub- 
stitute. What  that  something  is  we  know  not,  but  are  quite  sure, 
where  economy  is  studied,  that  it  will  not  be  sawed  shingles.  If  they 
must  be  used,  let  the  roof  have  a very  steep  pitch.  On  a flat  roof, 
we  have  known  them  to  rot  entirely  through  in  five  years.  Another 
roof,  ten  years  old,  both  shingles  and  roof-boards,  when  taken  off, 
crumbled  into  a mass  of  rotton  wood,  that  scarcely  bore  any  resem- 
blance to  boards  and  shingles. 

Mr.  Ed.  Emerson,  of  Hollis,  Mass.,  thus  gives  in  the  New  England 
Farmer,  some  hints  upon  shingling  roofs  that  are  worthy  of  repe- 
tition : — 

As  I shingle  differently  from  almost  every  one  else,  I will  give  you 
my  method,  and  my  reasons  for  it.  However  wide  the  shingles  may 
be,  I do  not  allow  the  nails  to  be  put  more  than  two  inches  apart. 
Reason — If  your  shingles  are  wet  or  green,  and  the  wide  ones  are 
nailed  at  the  edges,  the  shingles  must  split,  or  one  of  the  nails  must 
draw  when  the  shingle  shrinks.  If  the  shingle  is  dry,  it  must  huff 
or  crowd  the  nail  out  when  it  swells.  Thus  your  nails  are  kept  in 
constant  motion  by  every  shrink  or  swell  of  the  shingle,  till  they  are 
broken,  pulled  out,  or  the  shingle  is  split.  I do  not  want  the  nails 
drove  quite  in,  or  so  as  to  sink  the  head.  Reason — The  heads  of  the 
nails  hold  up  the  buts  of  the  next  row  of  shingles,  and  give  the  air  a 
free  circulation. 

A correspondent  of  the  Canada  Farmer  says,  instead  of  taking  off 
his  old  shingles  when  he  renewed  the  roof  of  his  dwelling,  he  covered 
them  over  with  mortar,  and  with  nails  some  half  an  inch  longer  than 
the  common  ones,  put  on  the  new  shingles. 

PRESERVING  SHINGLES. 

By  steeping  shingles  in  a solution  of  the  sulphate  of  copper  or  in 
lime-water,  they  will  endure  much  longer  than  the  common  unpre- 
pared shingles,  and  render  them  partially  fire-proof. 

Hon.  D.  Hunter  says  that  slaked  lime  sprinkled  on  the  roofs  of 
buildings  on  rainy  days,  will  remove  moss  and  preserve  the  shingles 
for  nearly  double  the  time  they  would  last  if  not  thus  treated.  Put 
it  on  thick  enough  to  make  the  roof  look  white,  and  two  applications 
will  clean  off  the  moss  and  leave  the  roof  white  and  clean.  It  should 


V 


BUILDINGS  AND  BUILDING  MATERIALS.  271 

be  applied  annually ; but  if  the  lime  is  not  to  be  bad  very  conven- 
iently, wood  ashes  will  answer  the  same  purpose. 

The  following  composition  will  stay  on,  if  well  put  on,  and  will  pre- 
serve the  shingles : Mix  a bushel  of  good  lime  into  a smooth  white- 
wash, in  about  forty  gallons  of  water.  If  there  are  any  lumps,  strain 
them  out ; then  add  slowly,  and  stir  thoroughly,  twenty  pounds  of 
Spanish  whiting,  seventeen  pounds  of  rock  salt,  twelve  pounds  of  su- 
gar. Keep  the  mixture  well  stirred  while  using.  Put  it  on  thin — 
two  or  three  coats — and  it  will  keep  white,  and  preserve  shingles, 
fence,  or  any  rough  boards,  better  than  paint,  and  it  is  infinitely 
cheaper.  It  may  be  made  stone-color  with  water-lime,  or  yellow  by 
ocher. 

Dip  the  shingles  in  a tub  of  white-wash  made  of  lime  and  salt.  Line 
with  red  chalk.  The  lime  will  harden  the  wood,  and  prevent  its  wear- 
ing away  by  rain  and  weather,  and  will  effectually  exclude  moss,  a 
common  hastener  of  decay.  It  is  said  that  shingle  roofs  will  last 
twice  as  long  when  treated  in  this  way,  as  without  it.  White-washing 
each  successive  layer  of  shingles  after  nailing  down  is  sometimes 
adopted,  but  it  is  less  effectual.  White-washing  the  roof  after  com- 
pleted is  comparatively  useless,  as  the  lime,  or  but  little  of  it,  can 
enter  between  the  shingles,  where  the  water  lodges  and  hastens  the 
decay.  Some  may  object  that  this  is  “ troublesome,”  but  so  is  nearly 
everything  that  is  done  in  a thorough  and  consequently  economical 
manner.  Carpenters  may  object  on  account  of  getting  lime  on  their 
hands  and  clothes,  and  declare  they  know  it  does  not  do  any  good. 

TO  STOP  LEAKS  IN  ROOFS. 

By  mixing  common  tar  or  gas  tar  with  clean,  fine  sand,  to  the 
thickness  of  a paste,  a good  material  is  formed  for  stopping  large 
leaks.  Small  ones  may  be  closed  by  thickening  common  white  lead 
paint  with  fine,  clean  sand.  Or  mix  two  parts  of  coarse  sand  with 
one  of  paint  skins,  and  apply  once  or  twice  to  leaks. 

FIRE-PROOF  WASH  FOR  SHINGLES. 

Says  the  Albany  Knickerbocker : A wash  composed  of  lime,  salt, 
and  fine  sand,  or  wood  ashes,  put  on  in  the  ordinary  way  of  white- 
washing, renders  the  roof  fifty  fold  more  safe  against  taking  fire  from 
falling  cinders  or  otherwise,  in  cases  of  fire  in  the  vicinity.  It  pays 
the  expense  a hundred  fold  in  its  preserving  influence  against  the  ef- 


272 


PRACTICAL  CYCLOPAEDIA. 


fects  of  the  weather.  The  older  and  more  weather  beaten  the  shin  • 
gles,  the  more  benefit  derived.  Such  shingles  generally  become  more 
or  less  warped,  rough  and  cracked ; the  application  of  the  wash,  by 
wetting  the  upper  surface,  restores  them  at  once  to  their  original  or 
first  form,  thereby  closing  the  space  between  the  shingles,  and  the 
lime  and  sand,  by  filling  up  all  the  cracks  and  pores  in  the  shingle 
itself,  prevent  it  from  warping  for  years. 

Mr.  John  Mears  communicates  the  following  to  the  Boston  Cultiva- 
tor. He  states  that  after  an  experience  of  eleven  years,  and  using 
seven  forges  in  his  blacksmith  shop,  he  has  never  seen  a shingle  on 
fire,  nor  has  a nail  started.  The  following  is  his  method  of  preparing 
them : 

“ Having  a large  trough,  I put  into  it  a bushel  of  quick  lime,  half 
a bushel  of  refuse  salt,  and  five  or  six  pounds  of  potash,  adding  water 
to  slack  the  lime  and  dissolve  the  vegetable  alkali  and  the  salt — well 
knowing  that  pieces  of  an  old  lime-pit,  a soap-barrel,  or  a pork-tub, 
were  not  the  best  kindling  stuff,  and  having  long  since  learned,  while 
at  the  Vineyard  Sound,  that  hot  salt-water  white- wash  w^ould  endure 
far  longer  than  that  made  with  fresh  water,  absorbing  moisture,  stri- 
king into  the  wood,  and  not  peeling  the  washing  off.  I set  the  bun- 
dles of  shingles  nearly  to  the  bands  in  the  wash  for  two  hours,  then 
turned  them  end  for  end.  When  laid  on  the  roof  and  walls  they  were 
brushed  over  twice  with  the  liquid,  and  were  brushed  over  at  inter- 
vals of  two  or  three  years  after.” 


ROOFING  COMPOSITIONS. 

* 

The  essential  ingredients  in  most  roofing  compositions  are  coal  tar 
and  asphaltum.  • 

The  following  i^  a cheap  roofing  composition : Take  coal  tar,  300 
pounds;  hydraulic  lime,  150  pounds;  ocher,  75  pounds;  and  whiting, 
40  pounds.  Mix  these  substances  together  thoroughly,  and  they  will 
make  a sufficient  quantity  *of  cement  to  cover  1,000  square  feet  of 
roofing.  It  should  be  laid  down  upon  strong  cotton  sheeting,  nailed 
to  the  roof-boards,  and  on  the  top  of  all  a coat  of  dry  sand  or  gravel 
’B  to  be  laid  and  pressed  firmly  down.  The  cost  of  such  roofing  is 
about  $2.30  for  ten  square  feet.  It  answers  very  well  for  sheds  and 
other  outhouses. 


BUILDINGS  AND  BUILDING  MATERIALS. 


273 


TILE  ROOFING. 

The  recommendations  of  tile  are  its  durability,  its  security  against 
fire  from  the  falling  of  burning  soot,  to  which  dry  shingles  are  so  Vfery 
liable,  and  the  clearness  of  rain  water  running  from  them. 

THE  CHEAPEST  BARN. 

♦ 

At  a Farmers’  Club,  held  in  West  Springfield,  Mass.,  after  consul- 
tation and  debate — 

u It  was  decided  that  a large  barn  was  better  than  two  or  more 
small  one  s;  that  a tight  barn  was  better,  even  for  badly  cured  hay, 
than  an  open  one ; that  a brick  barn  and  a slate  roof,  were  the  best 
and  cheapest  for  a man  who  has  all  his  materials  to  buy ; that  a good 
connection  between  a house  and  barn  is  a covered  walk,  overhung 
with  grapevines;  that  economy  of  roof  and  convenience  for  work 
were  of  the  first  importance  in  any  building ; that  warm  water  and 
warm  stables  were  essential  to  the  comfort  of  animals  ; that  the  hous- 
ing of  manures  was  judicious ; that  liquid  manures  are  largely  lost, 
even  by  those  who  have  cellars  and  sheds  for  storing  them ; and  that 
the  best  absorbants  of  liquid  manure  are  buckwheat  hulls,  leaf  mold, 
sawdust,  fine  sand,  dried  peat,  turf  and  straw.” 

TIGHT  BARNS. 

The  Massachusetts  Ploughman  has  the  following  remarks  : “ Cattle 
must  have  air,  or  they  die.  Hay  must  have  air,  or  it  becomes  musty. 
Corn  must  have  air  in  the  crib,  or  it  rots.  Many  farmers  seem  not 
to  understand  this ; and  they  inclose  their  barns  as  tight  as  double- 
boarding will  permit — making  it  necessary  to  give  their  hay  two  or 
three  hours  more  sunning  than  it  would  need  in  Ijarns  that  admit 
some  air  between  the  boards.  It  is  a universal  law  that  all  living 
animals  require  air.  Some  animals  require  much  more  than  others. 
Those  living  under  water  require  the  least,  while  the  fowls  of  the  air 
require  the  greatest  quantity,  and  their  blodd  is  warmer  than  that  of 
cattle.  Why  will  practical  farmers  continue  to  throw  away  their 
money  in  building  barns  so  tight  that  the  cattle  cannot  breathe  in 
them — so  tight  that  the  hay  becomes  musty,  and  the  horses  become 
'diseased  with  the  heaves?  The  wall  boards  of  barns  should  not  be 
jointed.  It  is  loss  of  labor  and  lumber  to  make  the  edges  straight  by 
planing  or  jointing.  Good  barn  boards  will  come  together  quite  close 


274 


PRACTICAL  CYCLOPAEDIA. 


enough  by  merely  pressing  them  close  together  by  means  of  a small 
iron  bar.  Boards  put  on  in  this  way  will  keep  the  snow  out,  and  let 
a little  air  in — enough  to  keep  hay  from  spoiling  and  cattle  from 
catching  fevers.” 


WELLS,  CISTERNS,  FILTERS  AND  ICE-HOUSES. 

PUTRIDITY  IN  WELLS. 

Sometimes  the  water  in  webs  and  cisterns  suddenly  acquires  a pu- 
trid taste  and  smell  as  though  some  animal  matter  was  undergoing 
decay  therein,  yet  which  upon  careful  examination  is  found  not  to  be 
the  case.  A remedy  is  frequently  found  in  the  thorough  agitation  of 
the  water,  as  by  working  a chain  pump  for  two  hours  or  more,  bring- 
ing  the  water  more  or  less  in  contact  with  the  air.  The  next  day  the 
water  will  be  as  sweet  as  ever. 

TO  PURIFY  A WELL  INFESTED  WITH  WORMS. 

Worms  in  your  well  may  be  destroyed  by  throwing  some  quick- 
lime into  the  water  and  allowing  it  to  stand  for  several  hours.  After 
this  draw  off  the  water  and  allow  a fresh  supply  to  accumulate  in  the 
well. 

TO  EXAMINE  THE  BOTTOM  OF  A WELL  OR  CISTERN. 

The  American  Agriculturist  says  it  is  not  known  by  most  persons 
that  the  bottom  of  a cistern  or  deep  well  even,  may  be  thoroughly  in- 
spected for  filth,  or  lost  articles,  by  using  a common  looking  glass. 
When  the  sun  shines,  hold  the  mirror  so  that  the  light  will  be  reflect- 
ed in  a bright  spot  at  the  bottom  of  the  water  and  a pin  can  be  seen 
at  a depth  of  ten  to  twenty  feet  or  more.  We  have  in  this  manner 
seen  fishes  at  the  bottom  of  thirty  or . forty  feet  of  clear  water.  If 
the  sun  be  hid  by  intervening  objects,  use  two  or  more  mirrors  to 
bend  the  light  by  double  or  triple  reflections  to  the  desired  point. 
We  have  thus  thrown  the  light  coming  into  the  dining-room  window, 
by  one  mirror  through  the  door  into  the  kitchen,  by  another  to  a cor- 
ner of  the  latter  room,  and  by  a third  mirror  cast  it  down  into  a cis- 
tern sufficientlv  strong  to  see  a small  angle  worm  at  the  bottom. 


WELLS,  CISTERNS,  FILTERS  AND  ICE-HOUSES. 


275 


TO  OBTAIN  WATER  BY  MEANS  OF  A WELL  AND  SIPHON. 

If  there  is  some  spot  within  convenient  distance,  where  you  can 
find  water  by  digging  on  higher  ground  than  where  you  wish  to  use 
it ; then  put  in  a pipe,  exhaust  the  air  with  an  air  pump,  and  if  there 
is  no  defect  in  the  pipe  you  will  have  running  water.  In  the  event 
of  air  collecting  in  siphons  it  can  be  removed  by  putting  an  air  cham- 
ber on  the  pipe  at  the  highest  point ; the  air  will  then  collect  in  the 
chamber  instead  of  the  pipe,  or  else  attach  a cock  to  the  siphon  and 
pump  the  air  out  through  it  and  a pipe  with  a lifting  pump. 

HARMLESS  LEAD  PIPES. 

It  is  said  by  Dr.  Schwartz,  of  Breslan,  that  a strong  solution  of  the 
sulphide  of  potassum  or  of  sodium,  used  at  a temperature  of  212° 
Fah.,  passed  through  lead  pipe,  and  allowed  to  act  upon  the  metal  for 
from  ten  to  fifteen  minutes,  converts  the  interior  surface  of  the  pipe 
into  an  insoluble  sulphide,  through  which  water  may  pass  as  uncon- 
taminated as  if  glass  were  used.  Also  that  the  boiling  solution  of 
caustic  soda  and  sulphur  will  answer  the  same  purpose.  And  the 
Scientific  American  adds  that  if  caustic  soda  and  sulphur  will  accom- 
plish the  objects  stated  above,  it  is  one  of  the  most  useful  discoveries 
of  the  age. 

HOW  TO  SUBSTITUTE  LEAD  PIPES  FOR  LOGS. 

Some  one  with  a good  stock  of  yankee  gumption  has  told  a fact 
worth  knowing — how  to  save  labor  in  substituting  a line  of  lead  pipe 
in.  the  place  of  logs.  “ It  happened  once  that  a course  of  pine  pump- 
logs,  sixty  rods  long  and  two  and  a half  feet  under  ground,  sprung  a 
leak  from  decay ; and  wishing  to  relay  with  lead,  I dug  to  the  logs  at 
distances  apart  of  five  or  six  rods,  taking  out  a piece  of  log  in  each 
place.  Then,  entering  the  pipe  at  the  fountain,  and  stationing  a man 
at  each  opening,  we  were  able  to  run  it  up  through  to  the  spring  by 
soldering  together  once.  This  was  done  nine  years  ago,  and  yet  it 
works  well.  The  logs  afford  a fine  protection  and  bed  for  the  pipe, 
and  save  quite  a bill  of  expense  for  digging  and  covering.” 

A SIMPLE  AND  INGENIOUS  METHOD  OF  MENDING  WATER  PIPES. 

It  is  described  by  a correspondent  of  the  Scientific  American . There 


276 


PRACTICAL  CYCLOPAEDIA. 


was  a pressure  of  water  on  the  pipes  of  more  than  fifty  feet  head. 
The  two  ends  of  the  pipe  were  plugged,  and  then  a small  pile  of  bro- 
ken ice  and  salt  was  placed  around  them ; in  five  minutes  the  water 
in  the  pipes  was  frozen,  the  plugs  removed,  a short  piece  of  pipe  in- 
serted and  perfectly  soldered,  and  in  five  minutes  more  the  ice  in  the 
pipe  was  thawed  and  the  water  flowing  freely  through  it. 

THE  BEST  WATER  PIPES. 

The  Scientific  American  says : We  think  that  water  cement  and 
gravel  make  the  best  pipe  for  conducting  water.  It  is  necessary  for 
some  one  who  understands  the  art,  to  lay  it,  or  show  how. 

TO  PREVENT  WATER  FREEZING  IN  PUMPS. 

In  winter  set  the  handle  of  your  pump  as  high  as  possible  at  night, 
or  throw  a blanket  over  it.  A very  simple,  practicable  and  econom- 
ical expedient  for  preventing  the  freezing  of  pumps  in  exposed  situa- 
tions, consists  in  throwing  in  at  the  top  of  the  pump  each  evening 
when  there  is  reason  to  apprehend  danger,  a small  quantity  of  brine, 
say  a quart  or  less,  and  as  it  runs  out  at  the  spout  catch  and  throw  it 
back  a few  times  so  as  to  mix  it  with  the  surface  water.  In  extremely 
cold  weather  plug  the  spout  and  fill  straw  in  the  handle  mortise,  and 
you  will  effectually  ward  off  an  evil  which  incommodes  many  families 
in  winter.  Indeed,  it  is  no  uncommon  thing  for  pumps  in  cisterns 
and  wells  in  certain  locations  to  freeze  so  as  to  be  of  no  further  ser- 
vice until  spring,  or  a general  thaw  restores  them. 

HOW  TO  THAW  OUT  FROZEN  PUMPS. 

Get  a tin  pipe,  half  inch  in  diameter,  of  sufficient  length,  and  with 
a funnel  at  one  end,  put  it  down  one  side  of  the  pump  handle  to  the 
ice,  and  pour  hot  water  into  it.  It  will  cost  but  a few  cents  and  will 
prove  perfectly  effective  in  all  cases,  as  the  heated  tin  will  sink  di- 
rectly through  the  ice. 

The  Western  Christian  Advocate  says  : Salt  is  an  effectual  solvent 
of  ice,  and  by  its  use  the  worst  frozen  pumps  can  be  relieved.  If  the 
pump  is  only  slightly  frozen,  a handful  or  two  dropped  in  at  the  top, 
so  as  to  come  in  contact  with  the  ice,  will  render  it  liquid  in  an  hour 
or  two.  If  the  case  is  desperate,  the  quantity  of  salt  must  be  in- 
creased. Repeat  the  dose  from  time  to  time,  till  the  object  is  accom- 
plished. 


WELLS,  CISTERNS,  FILTERS  AND  IOE-HOUSES. 


277 


SOW  OUR  SOLDIERS  CONTRIVED  TO  CARRY  WATER  FROM  THE  RIVER  TO  THE 
CAMPS  AT  BATON  ROUGE. 

An  ordinary  barrel  has  a block  of  wood  fitted  to  the  head  with  a 
pivot,  like  the  wheel  of  a wheelbarrow,  and  a rod  of  iron,  like  the 
tongue  of  a buggy,  that  forks  near  the  barrel,  to  draw  it  like  a gar- 
den roller,  the  barrel  revolving  like  a wheel.  Two  men  will  draw  a 
barrel  up  the  levee  with  considerable  ease. 

SUCKING  UP  WATER  FROM  SAND. 

Livingstone,  the  African  traveler,  describes  an  ingenious  method 
by  which  the  Africans  obtain  water  in  the  desert : “The  women  tie  a 
bunch  of  grass  to  one  end  of  a reed  about  two  feet  long,  and  insert  it 
in  a hole  dug  as  deep  as  the  arm  will  reach,  then  ram  down  the  wet 
sand  firmly  around  it.  Applying  the  mouth  to  the  free  end  of  the 
reed,  they  form  a vacuum  in  the  grass  beneath,  in  which  the  water 
collects,  and  in  a short  time  rises  to  the  mouth.  It  will  be  perceived 
that  this  simple,  but  truly  philosophical  and  effectual,  method  might 
have  been  applied  in  many  cases  in  different  countries,  where  water 
was  greatly  needed,  to  the  saving  of  life.  It  seems  wonderful  that  it 
should  have  been  now  first  made  known  to  the  world,  and  that  it 
should  have  been  habitually  practiced  in  Africa,  probably  for  centuries. 
It  seems  worthy  of  being  particularly  noticed,  that  it  may  no  longer  be 
neglected  from  ignorance.  It  may  be  highly  important  to  travelers 
on  our  western  deserts  and  prairies,  in  some  parts  of  which  water  is 
known  to  exist  below  the  surface.” 

WATER  CISTERNS. 

Cisterns  are  often  made  by  digging  out  a space  about  the  shape  of, 
but  larger  than,  a potash  kettle,  plastering  the  bottom  and  sides  with 
water-lime  mortar,  and  covering  the  top  with  timber  and  plank,  and 
then  with  a foot  of  earth,  to  prevent  freezing,  leaving  a curb  through 
which  water  is  drawn,  the  cistern  cleaned,  &c.  But  the  top  being 
broad  requires  much  timber  to  cover  it ; and  this  covering,  unless 
supported  by  posts,  will  be  apt  to  fall  in  in  a few  years.  It  is  better 
to  build  a wall  of  stone — a foot  thick  will  do — in  the  form  of  an  arch. 
The  wall  being  properly  built  as  an  arch,  can  never  fall  in,  and  the 
earth  being  packed  well  outside,  it  cannot  burst  by  the  pressure  of 
the  water  within.  The  amount  of  plank  to  cover  it  is  small,  and  it  is 


278 


PRACTICAL  CYCLOPAEDIA. 


very  capacious.  Cii items  are  commonly  made  much  too  small.  Ten 
feet  in  diameter  and  ten  feet  deep  will  have  a capacity  of  about  two 
hundred  barrels ; twenty  feet  diameter  and  twelve  feet  deep,  about 
one  thousand  barrels. 

Every  farm  establishment,  says  the  New  England  Farmer,  should 
be  provided  with  a ca]i  acious  and  conveniently  located  water  cistern. 
If  the  farm  buildings  are  numerous  and  compactly  situated,  a very 
small  expenditure  will  answer  for  the  construction  of  all  the  appara- 
tus requisite  for  conducting  the  water  from  the  roofs  into  the  reser- 
ved, which,  for  greater  convenience,  should  be  located  in  some  place 
where  it  may  supply  the  wants  of  the  animals  in  the  yards-  during 
winter,  as  well  as  the  household. 

Good  and  substantial  reservoirs,  perfectly  water  tight,  may  be 
formed  of  split  stone,  brick,  plank,  or  even  without  either,  the  inte- 
rior surface  as  well  as  the  bottom  being  covered  with  two  or  three 
coatings  of  cement.  We  have  known  them  made  by  cementing  di- 
rectly upon  the  earth,  but  in  our  climate  of  penetrating  frosts,  such 
would  not  be  the  best  way.  They  may  be  made  square,  oval  or 
round ; but  made  in  the  form  of  an  egg,  they  are  very  strong,  and 
require  no  deck  or  top  covering,  as  the  opening  in  the  top  may  be 
only  a little  larger  than  a man’s  body,  so  that  he  can  enter  it  occa- 
ionally  to  clean  it  out. 

In  a cistern  constructed  in  this  manner,  the  water  will  soon  become 
clear  and  fit  for  family  use,  if  the  roofs  of  the  buildings  upon  which 
it  falls  are  kept  ordinarily  clean.  Where  there  is  a good  cistern  at 
or  near  the  house,  there  is  a feeling  of  safety  and  comfort,  which  one 
can  scarcely  have  without  it,  and  these  pleasurable  emotions  are  con- 
siderably higlitened  by  the  fact  that  it  is  an  economical  arrangement 
for  supplying  water.  But  the  cistern  has  another  recommendation 
of  more  value  than  either  of  these,  viz  : It  provides  the  women  with 
those  indispensable  conveniences,  without  which  we  do  not  believe  a 
good,  genial  temper  and  a pervading  harmony  can  long  exist  in  the 
household.  Men  build  their  fine  barns,  purchase  their  mowing  ma- 
chines, newly-modeled  plows,  &c.,  and  too  often  leave  the  women  to 
go  ten  rods  and  draw  water  with  an  old  creaking  sweep  from  a forty 
foot  well,  or  allow  them  to  chop  the  wood  with  which  to  cook  the 
breakfast,  or  keep  the  children  warm.  Nothing  tends  more  to  good 
order  and  serenity  of  temper  in  the  house,  and  the  comfort  and  econ- 
omy of  all  its  affairs,  than  the  existence  of  the  numberless  and  name- 
less little  conveniences  which  enable  each  one  to  perform  his  or  her 
part  of  the  household  duties  with  facility  and  ease — and  among  them 


WELLS,  CISTERNS,  FILTERS  AND  ICE-HOUSES.  279 

all,  none  is  more  important  than  a plenty  of  pure,  soft  water,  near  at 

hand. 

TO  KEEP  THE  WATER  IN  A CISTERN  PURE. 

Live  fish — pickerel  or  trout — will  keep  a cistern  free  from  worms, 
dirt  or  smell. 


TO  CLEANSE  A CISTERN. 

Apply  two  pounds  of  caustic  soda  in  the  water,  and  in  a few  hours, 
it  is  said,  all  foulness  or  unpleasant  smell  will  disappear.  Concen- 
trated lye  will  answer  an  e’qually  good  purpose. 

FILTERS  AND  FILTERING  CISTERNS. 

The  importance  of  purifying  thoroughly  the  water  which  is  used  as 
a drink  is  scarcely  appreciated.  There  is  no  doubt  that  thousands 
of  cases  of  severe  illness  might  be  prevented  by  the  general  use  of 
pure  water. 

All  the  different  modifications  of  filters  have  one  similar  and  essen- 
tial provision,  namely,  the  passage  of  the  water  through  layers  of 
coarse,  clean  sand,  or  fine  gravel,  and  charcoal.  The  gravel  and  sand 
are  for  the  purpose  of  keeping  • the  bed  loose  and  for  retaining  the 
coarser  impurities;  and  the  charcoal,  with  its  powerful  absorbent 
powers,  takes  out  such  foul  matter  as  may  be  held  in  solution,  and 
which  no  merely  mechanical  straining  would  intercept.  In  some  fil- 
ters, the  sand  or  fine  gravel  is  mixed  with  the  charcoal,  and  slightly 
moistened  to  make  it  pack  well ; in  others  they  are  placed  in  alter- 
nate layers  of  about  two  inches,  and  separated  from  each  other  by  a 
single  piece  of  cotton  flannel.  We  do  not  know  that  one  mode  is  bet- 
ter than  the  other ; but  it  is  well  in  either  case  to  use  the  flannel  to 
prevent  the  displacement  of  the  materials,  and  to  keep  the  charcoal 
from  being  washed  out  of  place.  The  sand  used  should  be  both  coarse 
and  clean — good  beach  sand  answers  an  excellent  purpose.  The  char- 
coal should  not  be  pulverized,  but  granulated,  so  as  to  be  about  the 
size  of  peas,  or  coarse  shot.  It  is  said  that  the  refuse  accumulations 
in  the  pipes  of  locomotives,  which  is  usually  thrown  out  at  engine- 
houses,  are  just  the  material  for  that  purpose. 

Filters  are  either  portable,  and  used  for  purifying  a few  pails  of 
water  at  a time,  or  else  fixed  and  attached  to  the  cistern,  to  cleanse 
all  that  passes  into  it.  The  simplest  portable  form  consists  of  a bar- 


280 


PRACTICAL  CYCLOPAEDIA, 


rel  or  tub,  with  a stop-cock  to  set  within  a few  inches  of  the  bottom, 
for  the  escape  of  the  purified  water.  On  the  bottom  is  laid  clean 
stones  about  the  size  of  hens’  eggs  for  the  first.  These  may  occupy 
about  one-fourth  of  the  barrel,  and  are  to  form  a reservoir  for  the 
water  after  it  is  cleansed.  The  stop-cock  should  be  an  inch  or  two 
above  the  bottom,  so  that  any  possible  sediment  may  not  be  ■ drawn 
off.  The  filter  may  be  raised  a little  on  bricks  or  wooden  blocks,  tr 
set  a pail  under  the  stop-cock.  On  the  top  of  this  layer  of  stones  arc 
placed  smaller  stones,  and  then  again  smaller  still,  and  the  surface 
smoothed  off,  about  one-third  of  the  way  up,  and  the  whole  covered 
with  a perforated  board.  Cover  the  whole  of  this  board  with  a piece 
of  flannel,  which  should  extend  up  an  inch  or  two  against  the  sides 
of  the  barrel.  On  this  place  the  mixture  of  sand  and  charcoal,  already 
described,  packing  it  completely  but  not  pounding  it,  until  within  six 
inches  of  the  top,  and  cover  it  with  a layer  of  coarse  gravel.  Pro- 
vide a large  tin  pan  to  set  in  and  fit  the  top  of  the  barrel.  Solder  a 
few  short  tubes  in  the  bottom  of  this  pan,  extending  upwards  an  inch 
from  its  bottom,  and  thrust  a piece  of  sponge  into  each  tube.  These 
serve  to  strain  the  water  as  it  passes  through  into  the  filter,  and 
coarse  sediment  will  settle  on  the  bottom  of  the  pan  without  choking 
these  tubes.  The  pan  may  be  lifted  and  washed  out  once  a week, 
more  or  less,  as  sediment  accumulates  in  it,  and  the  sponges  are  easi- 
ly withdrawn  and  cleansed.  The  capacity  of  the  reservoir  at  the  bot- 
tom may  be  varied  with  the  size  of  the  barrel,  and  with  the  quantity 
of  water  required  at  a time;  and  the  thickness  of  the  layer  of 
sand  and  charcoal  will  be  indicated  by  the  impurity  of  the  water  to 
be  filtered.  A small  lead  tube  should  extend  from  the  top  of  the  bar- 
rel down  its  inner  side  to  the  reservoir  to  admit  air,  as  the  water  is 
drawn  off — otherwise  it  will  not  flow  through  the  stop-cock  freely 
when  a supply  is  wanted.  This  tube  is  most  conveniently  secured  to 
the  side  of  the  barrel  by  means  of  small  pieces  of  wood  screwed  on, 
with  a notch  cut  in  for  the  tube  to  pass  through.  It  may  pass  through 
the  barrel  an  inch  from  the  top,  which  will  secure  the  upper  end  and 
place  it  out  of  the  way. 

The  wood  of  the  barrel,  and  the  stones,  may  at  first  impart  an  un- 
pleasant flavor  to  the  water,  but  it  will  soon  pass  away.  The  taste 
of  pine  is  removed  by  alkali.  The  water  may  be  dark-colored  a day 
or  two  from  the  charcoal. 

The  same  form  of  filter  may  be  fixed  to  cisterns.  There  should  be 
two  cisterns,  a large  one  and  a small  one,  the  water  running  through 
the  filter  in  passing  from  the  latter  to  the  former.  The  smaller  cis- 


WELLS,  CISTERNS,  FILTERS  AND  ICE-HOUSES. 


281 


i,.m  sLould  be  large  enough  to  receive  all  the  water  which  falls  in  a 
single  shower,  which  may  be  easily  estimated  by  remembering  that 
every  inch  of  rain  that  falls  upon  a roof,  (and  few  showers  exceed  one 
inch,)  yields  two  barrels  for  each  space  ten  feet  square. 

CHEAP  AND  SIMPLE  FILTER  FOR  CISTERNS. 

Construct  a box  about  two  feet  square  and  eighteen  inches  deep, 
with  a perforated  false  bottom,  and  leave  a space  under  it  of  about 
three  inches  for  the  filtered  water  to  flow  by  a pipe  in  the  bottom  into 
the  cistern.  Layers  of  small  pieces  of  charcoal  and  washed  sand 
should  be  placed  to  a depth  of  ten  inches  upon  the  false  bottom,  and 
a piece  of  Canton  flannel  should  be  nailed  over  all  on  strips  at  the 
side  of  the  box.  The  water  to  be  filtered  should  fall  upon  the  strain- 
ing cloth  and  leave  a space  of  four  or  five  inches  to  the  top  of  the  box. 
The  straining  cloth  must  be  boiled  in  soap-suds  and  washed  occasion- 
ally, and  the  layers  of  filtering  materials  should  be  washed  or  re- 
newed once  a year,  and  perhaps  oftener. 

THE  CHEAPEST  FILTER. 

Le  Moniteur  Illustre  des  Inventions  says : It  is  known  that  char- 
coal is  the  most  efficacious  substance  that  can  be  employed  for  the 
purification  of  liquids  ; foul  and  stagnant  waters  containing  decaying 
animal  carcases  have  been  purified  to  the  extent  of  becoming  inodor- 
ous, potable  and  healthy.  Here  is  a method  of  constructing  one  of 
these  filters  in  the  easiest  manner  : Take  a flower  pot,  or  any  other 
vase  having  a hole  in  the  bottom,  fill  the  bottom  with  large,  round 
pebbles,  then  cover  with  smaller  pebbles,  then  with  coarse  sand  or 
fine  gravel,  and  finally  with  about  four  inches  of  pounded  charcoal. 
The  coal  may  be  placed  in  a bag  and  broken  with  a mallet  or  hammer. 
It  should  be  sifted,  and  the  very  finest  dust  thrown  away.  The  char- 
coal should  be  freshly  burned  and  renewed  occasionally.  It  might 
be  covered  with  a clean  flannel  held  down  by  stones  on  the  corners. 

THE  BEST  FILTERING  MATERIAL. 

Animal  charcoal  broken  in  small  pieces  about  the  size  of  beans  is 
allowed  to  be  the  best  filtering  medium  for  water  in  the  world.  Or- 
dinary rain  water  filtered  through  this  medium  becomes  as  pure  as 
distilled  water. 


282 


PRACTICAL  CYCLOPAEDIA. 


ICE-HOUSES  AND  STORING  ICE. 

An  ice-house  is  easily  built  above  ground  by  inclosing  a space  be- 
tween two  board  walls,  of  about  a foot,  and  filling  this  space  with  saw 
dust — providing  free  drainage,  but  preventing  the  admission  of.  air 
from  below — packing  the  ice  in  sawdust — and  allowing  free  ventila- 
tion above.  A want  of  the  latter,  is  often  a cause  of  failure.  Ice 
may  be  kept  in  a small  coarse  barn  with  a single  boarding,  by  care- 
fully inclosing  the  ice  with  a foot  of  sawdust  on  every  side. 

The  best  situation  for  an  ice-house  is  a northern  exposure  shaded 
on  the  south  by  a hill  or  a building.  It  should  be  erected  on  the  top 
of  the  ground  in  preference  to  the  old  plan  of  excavating  on  a hill- 
side. The  ground  for  it  should  be  prepared  by  digging  a drain  about 
two  feet  deep  to  run  through  the  center,  and  then  filling  in  the  space 
intended  for  the  floor  about  a foot  deep  with  broken  stones  and  gravel, 
and  over  this  the  plank  floor  of  the  house  should  be  laid.  It  should 
be  laid  on  joists  secured  in  the  sills  of  the  frame.  The  sides  should 
be  double  with  a space  between  the  inside  and  outside  planking  of 
about  from  four  to  six  inches.  The  supports  and  braces  should  be 
strong.  A very  common  exercise  of  judgment  will  enable  almost  any 
man  to  select  proper  timber  for  the  purpose.  The  roof  should  also  be 
double  and  have  a considerable  slope.  The  spaces  between  the  double 
sides  and  ends  and  roof  may  be  filled  in  with  dry  sawdust,  dry  spent 
bark,  fine  charcoal  or  straw.  The  opening  for  receiving  and  taking 
out  the  ice  should  be  on  the  north  side,  and  it  should  have  a double 
door  opening  outward.  In  filling  the  house,  clean  straw  should  be 
spread  upon  the  floor  in  a layer  of  several  inches.  The  blocks  of  ice 
should  be  cut  as  large  as  possible  and  be  packed  close  together,  and 
no  spaces  be  permitted  between  them.  All  the  interstices  should  be 
rammed  down  with  small  pieces  of  ice  and  sprinkled  with  water  so  as 
to  form  an  air-tight  mass.  A space  should  be  left  all  around  the 
sides  to  be  filled  in  with  several  inches  of  straw.  No  bottom  venti- 
lation should  be  permitted,  but  there  should  be  a space  left  at  the  top 
for  ventilation  by  a lattice  window. 

Very  cold  days  should  be  chosen  for  filling  the  ice-house.  After 
the  blocks  are  cut  and  lifted  from  contact  with  the  water  they  should 
be  left  for  an  hour  or  more  exposed  to  the  atmosphere.  Ice  does  not 
keep  so  well  when  run  into  the  ice-house  direct  from  the  pond,  be- 
cause that  which  has  been  in  contact  with  the  surface  of  the  water  is 
only  a few  degrees  lower  in  temperature  than  the  water,  whereas  the 
atmosphere  may  be  twenty  or  more  degrees  lower.  Clear  solid  ice 


WELLS,  CISTERNS,  FILTERS  AND  ICE-HOUSES. 


283 


should  be  selected.  Porous  blocks  contain  air  and  tbaw  more  readily 
than  solid  ones.  When  the  bouse  is  filled  the  top  of  the  ice  should 
be  covered  with  about  three  inches  of  straw,  and  when  ice  is  taken 
out  in  warm  weather  the  door  should  be  closed  as  soon  as  possible  af- 
terward. 

An  ice-house  about  twelve  feet  square  will  keep  as  much  ice  as  will 
supply  a large  family.  Every  farmer  should  have  an  ice-house,  and 
where  lumber  is  cheap  a small  one  may  be  put  up  at  a cost  not  ex- 
ceeding thirty  dollars. 


A CHEAP  ICE-HOUSE. 

A cheap  ice-house  may  be  quickly  constructed  in  the  form  of  board 
shanties,  with  a good  but  not  tight  floor.  Place  a few  inches  of  saw- 
dust on  the  floor,  pile  up  the  ice  compactly  in  square  blocks,  leaving 
a space  of  eight  to  twelve  inches  all  around,  next  to  the  boards,  to  be 
filled  with  sawdust,  trodden  in,  as  the  structure  of  ice  is  built  up- 
wards. Cover  the  whole  with  eight  or  ten  inches  of  sawdust,  and  let 
plenty  of  fresh  air  blow  through  the  shanty  over  the  top.  Ice  will 
keep  in  this  way  as  well  as  in  the  most  costly  and  elaborate  building. 
Chaff  or  finely  cut  straw  may  be  substituted  for  the  sawdust ; but 
being  less  perfect  non-conductors  should  be  in  thicker  layers.  Care 
should  be  takm  that  all  the  sawdust  be  pressed  solid,  and  no  cavities 
left. 


OUT  DOOR  ICE-HOUSE. 

The  Southern  Homestead  says  : A correspondent — one  of  the  inven- 
tive men  of  the  day — kept  ice  out  of  doors,  and  had  a plenty  to  spare 
last  September.  He  threw  down  Jour  foot  wood  upon  a space  eight 
feet  square,  sufficient  to  keep  ice  from  the  ground.  The  spaces  be- 
tween the  sticks  were  filled  with  sawdust  or  tan  bark.  The  ice  was 
then  packed  snugly  in  pyramidal  form.  To  make  the  mass  more 
compact  in  order  to  keep  the  air  from  it,  a few  pails  of  water  were 
thrown  over  it.  The  mass  was  then  covered  with  sawdust.  We  are 
inclined  to  think  ice  will  keep  in  this  way  better  than  any  other. 
The  evaporation  from  the  outside  carries  off  the  heat,  and  the  mass 
keeps  cooler  than  it  would  if  shut  up  in  a tight  house.  There  appears 
to  be  philosophy  in  the  method. 


284 


PRACTICAL  CYCLOPAEDIA. 


A NOVEL  ICE-HOUSE. 

The  Winsted  (Ct.)  Herald  gives  this  account  of  the  manner  in  which 
Mr.  Goodwin  of  New  Hartford  fills  his  ice-house:  Mr.  Goodwin  is 
supplied  with  excellent  water  from  a spring  at  a considerable  eleva- 
tion above  his  house.  Connected  with  a pipe  which  supplies  the  lat- 
ter is  a branch  pipe  leading  to  the  ice-house,  across  which  it  is  ex- 
tended. Within  the  ice-house  this  pipe  is  pierced  by  twenty  or  thirty 
small  holes,  from  which  as  many  fine  jets  of  water  rise  to  the  roof, 
falling  back  in  drops  over  the  whole  bottom  surface  of  the  house. 
These  jets  are  only  let  on  when  the  weather  is  cold,  and  the  doors  and 
ventilators  being  open,  the  water  freezes  as  it  falls,  and  in  a few  days, 
or  weeks  at  furthest,  the  house  is  filled  with  a single  block  of  pure, 
transparent  ice.  Mr.  Goodwin’s  ice  keeps  through  the  entire  season, 
with  much  less  waste  than  that  packed  in  the  ordinary  way.  It  costs 
him  nearly  nothing. 

FILLING  ICE-HOUSES  WITH  SNOW. 

There  are  many  who  would  like  the  luxury  of  ice  during  the  sum- 
mer but  who  live  where  they  can  not  secure  it  without  great  expense, 
if  at  all.  For  their  benefit,  says  H.  W.  Bleyer,  of  Buffalo,  I would 
suggest  the  use  of  compressed  snow.  It  can  be  compressed  into 
square  blocks  suitable  for  conveyance  and  packing  by  any  simple  con- 
trivance, and  will  keep  as  well  as  ice,  without  any  more  than  ordinary 
precaution. 

Finding  it  expensive  to  haul  ice  from  the  neighboring  ponds  and 
rivers,  a farmer  of  Clifton,  Ohio,  last  winter  filled  his  house  with  snow, 
after  the  custom  prevailing  in  Switzerland  and  California,  simply 
rolling  it  up  in  masses,  and  with  a wheelbarrow  conveying  it  to  the 
house — first  lining  the  sides  of  the  pit  with  straw,  and  after  it  was 
filled,  covering  the  snow  with  the  same  material,  thus  filling  his  house 
without  cost,  and  securing  an  abundant  supply  of  good  ice  for  his 
large  family  during  the  whole  summer.  The  snow  settled  down  into 
a compact  mass,  when  the  spring  and  summer  heats  affected  it. 

MELTED  ICE. 

It  lias  been  demonstrated  that  melted  ice  is  as  pure  as  distilled  wa- 
ter. During  congelation  the  salts  are  eliminated.  Sea  water,  when 
frozen,  furnishes  pure  water  on  being  melted;  and  in  the  north  of 


PAINTS  AND  PAINTING. 


285 


Europe,  sait  is  economically  extracted  from  sea  water  by  exposing 
the  water  to  intense  cold  ; the  water  which  remains  unfrozen  and  un- 
freezable  is  then  extremely  rich  in  salt,  which  may  easily  be  obtained 
by  evaporation. 

ARTIFICIAL  ICE. 

A great  degree  of  cold  is  produced  by  a mixture  of  saltpetre  and 
glauber  salts. 

COOLING  MIXTURES. 

1.  Muriate  of  ammonia,  5 parts  ; nitrate  of  potash,  5 parts  ; water, 
16  parts.  In  such  a mixture  as  this  the  thermometer  sinks  forty 
degrees. 

2.  Nitrate  of  ammonia  1 part;  water,  1 part.  The  thermometer 
sinks  forty-six  degrees. 

3.  Sulphate  of  soda,  5 parts ; dilute  sulphuric  acid,  4 parts.  The 
thermometer  falls  forty-seven  degrees. 

With  the  use  of  ice  or  snow,  ether  mixtures  may  be  made  in  which 
the  thermometer  will  fall  fifty  degrees  below  zero ; but  we  have  giv- 
en those  which  maybe  employed  when  snow  or  ice  cannot  be  ob- 
tained. The  salts  for  these  mixtures  should  be  fresh,  dry,  and  re- 
duced to  a powder  before  being  used.  The  vessel  in  which  they  are 
dissolved  should  be  thin  and  a good  conductor. 


PAINTS  AND  PAINTING. 

Never  suffer  a painter  to  use  unboiled  oil  upon  any  of  your  build- 
ings or  farm  implements,  and  certainly  never  suffer  yourself  to  leave 
any  of  them  unpainted.  Take  care  that  the  painter  is  not  too  liberal 
in  the  use  of  “ driers  ” in  your  paint.  Tint  is  to  please  the  eye.  Oil 
preserves  the  wood,  and  one  coat  of  boiled  oil  is  worth  three  of  un- 
boiled. A good  paint  for  outbuildings  and  fences  is  cheaply  made 
of  powdered  water  lime  and  oil.  It  will  answer  if  mixed  with  cheap 
oil. 

S.  D.  Welsh,  of  Wyandott  Co.,  Ohio,  writes  to  the  American  Agri- 
culturist as  follows : In  opening  a keg  of  white  lead,  break  the  head 
in  with  a hatchet,  or,  if  it  is  desired  to  save  the  head,  with  an  old 

9 


286 


PRACTICAL  CYCLOPEDIA. 


chisel  extract  the  tacks  from  the  upper  hoops,  drive  them  up,  take 
out  the  head  and  replace  the  hoops.  The  paint-can  may  he  a tin  pail 
or  an  old  oyster  can,  with  a strong  wire  bail  and  a wire  hook  at- 
tached, by  which  to  hang  it  to  the  ladder.  With  a strong  paddle 
take  from  the  keg  and  put  into  the  can  enough  lead  to  one-third  fill 
it ; pour  oil  enough  over  the  lead  to  about  cover  it,  and  mix  them 
thoroughly  ; after  this  oil  is  well  incorporated  with  the  lead,  fill  the 
can  with  oil,  putting  in  a little  at  a time,  and  stir  constantly  while 
adding.  When  ready  to  apply,  the  paint  should  be  about  the  con- 
sistence of  rich  cream.  It  should  be  tried  on  some  inferior  part  at 
first  and  made  thicker  or  thinner,  as  needed.  If  too  thick,  it  will  not 
work  right  under  the  brush,  but  incline  to  be  sticky  or  tough.  If  too 
thin,  it  is  apt  to  run,  has  a yellowish  hue  and  is  too  transparent.  For 
outside  work  use  a large  brush,  with  a smaller  one  to ' work  about 
windows  and  other  corners.  When  not  in  use,  keep  all  brushes  in 
oil,  or  well  cleansed  from  paint,  or  they  will  dry  up  and  spoil.  In 
commencing,  take  a course  of  boards,  as  many  as  can  well  be  reached, 
and  brush  their  whole  length.  Do  not  leave  off  painting  long  enough 
for  the  work  to  dry,  until  the  course  is  finished.  If  obliged  to  sus- 
pend the  work,  leave  off  about  a window,  door,  or  corner.  Use 
boiled  oil,  and  never  finish  outside  work  in  very  hot  weather. 

For  outside,  the  paint  for  first  coats  should  be  thinnish,  the  second 
made  thick,  and  the  third  thicker  than  the  first,  but  thinner  than  the 
second.  For  inside  work  there  are  different  methods.  It  is  safe,  as 
a general  rule,  to  use  equal  parts  of  naptha  and  Japan  varnish  as  a 
vehicle  with  which  to  mix  the  pigments.  Naptha  is  used  as  a sub- 
stitute for  turpentine,  which  is  now  very  expensive.  It  is  a poor 
“ drier.”  Japan  varnish  and  turpentine  are  quick  driers.  Oil  is  a 
slow  drier,  but  dries  more  rapidly  when  boiled.  If  the  paint  is  dry- 
ing too  fast  while  applying  it,  add  more  naptha  or  a little  oil. 

Positive  colors,  such  as  blues,  reds,  &c.,  are  seldom  if  ever  used  on 
inside  work,  but  a great  variety  of  tints  are  produced  by  mixing  these 
with  white.  For  straw  color , use  yellow  ocher  with  white ; for  flesh 
color , chrome  yellow  and  a little  red  with  white.  Gray  is  made  by 
adding  to  the  white  a very  little  black.  Bed  and  black  make  brown. 
Be  very  careful  in  mixing  colors  with  black,  or  the  desired  tint  may 
be  neutralized.  If  dry  colors  are  used  with  white,  they  should  al- 
ways be  rubbed  up  with  a little  naptha  or  turpentine  before  mixing. 
Make  experimental  trials  for  desired  tints  upon  short  boards,  noting 
each  time  the  proportions  of  color  used.  After  the  first  coat  is  dried 
hard  it  is  to  be  rubbed  down  with  sand-paper,  laid  under  a little 


PAINTS  AND  PAINTING.  287 

block,  before  applying  the  next  coat.  If  the  work  13  to  be  varnished, 
use  Dammar  varnish  for  all  light  colors. 

A bright  red,  may  be  made  of  red  lead  ; and  a red  of  a darker  shade, 
of  Venetian  red. 

The  best  light  yellow,  is  made  of  chrome  yellow,  and  a darker  and 
inferior  color,  but  very  much  cheaper  of  yellow  ocher. 

Lead  color  is  made  of  white  lead,  with  a very  small  portion  of  lamp- 
black added. 

Slate  color,  same  as  the  lead  color,  with  the  addition  of  a little  blue. 

Green  may  be  made  of  various  shades,  by  mixing  in  different  pro- 
portions, either  of  the  yellow  above  mentioned  with  Prussian  blue, 
or  strong  and  handsome  greens  may  be  purchased  in  the  form  of 
Chrome  green  and  Brunswick  green. 

A very  dark  blue,  approaching  black,  is  made  of  pure  Prussian  blue, 
and  any  shade  of  lighter  blue  by  the  addition  of  white  lead  in  differ- 
ent proportions. 

For  white,  use  pure  white  lead. 

A cheap  brown  may  be  made  from  Spanish  brown,  and  browns  of 
various  shades  from  mixtures  of  black  and  red. 

A warm  stone  color  may  be  made  of  Venetian  red,  with  the  addi- 
tion of  a little  white ; and  a colder  shade  is  given  by  adding  lamp- 
black and  more  white. 

For  black  use  best  calcined  lampblack. 

Either  of  the  above  should  be  mixed  with  sufficient  linseed  oil  to 
enable  them  to  be  easily  ground,  and  then  thinned  with  spirits  tur- 
pentine to  a proper  consistence  for  use. 

BEST  TIME  TO  PAINT  HOUSES. 

Experiments  have  indicated  that  paint  on  surfaces  exposed  to  the 
sun  will  be  much  more  durable  if  applied  in  autumn  or  spring,  than 
if  put  on  during  hot  weather.  In  cool  weather  it  dries  slowly,  forms 
a hard,  glossy  coat,  tough  like  glass,  while  if  applied  in  warm  weather, 
the  oil  strikes  into  the  wood,  leaving  the  paint  so  dry  that  it  is  rapidly 
beaten  off  by  rains. 

A correspondent  of  the  Scientific  American  says  : When  paint  has 
been  exposed  to  a hard  frost  before  it  is  fully  dry,  its  lustre  and  du- 
rability are  destroyed.  Paint  a house  outside  not  earlier  than  the 
middle  of  May  nor  later  than  the  middle  of  September  in  this  lati- 
tude. Boiled  linseed  oil  should  always  be  used,  for  various  reasons, 
one  of  which  is  that  it  dries  quicker,  and  consequently  forms  a cement 


288 


PRACTICAL  CYCLOPAEDIA. 


upon  the  surface  ; is  sooner  out  of  danger  from  dust  and  flies,  and  will 
last  longer.  A little  good  coach-varnish  in  the  last  coat  of  paint  for 
outside  work,  will  he  found  a very  good  investment. 

CHEAP  PAINT  FOR  BUILDINGS. 

One  bushel  slacked  lime.  Half  a gallon  salt.  Three  pounds  alum, 
powdered.  Three  pounds  saleratus.  Mix  and  put  in  a tight  barrel 
with  one  head  out.  If  the  lime  is  quite  fresh,  cold  water — if  not  then 
use  hot  water.  Keep  stirring  while  slacking,  adding  water  as  re- 
quired, so  as  not  to  become  dry  at  any  time.  If  it  heats  dry  it  be- 
comes lumpy,  and  must  not  be  overflowed  with  water  so  as  to  prevent 
the  slacking  going  on.  Stir  up  well  from  the  bottom.  When  fin- 
ished, it  may  be  thick  as  mush.  When  to  be  applied  by  a brush, 
make  the  mixture  the  consistency  of  whitewash — about  the  thickness 
of  cream.  Apply  the  first  coat  very  thoroughly,  filling  every  crack 
or  interstice  between  the  bricks  or  in  the  boards.  For  wooden  fences 
a second  coat  of  the  same  material  is  all  that  is  required.  Those  who 
desire  to  have  some  other  color  than  white,  can  add  coloring  matter 
to  taste. 

For  Brick  Houses. — For  the  second  coat,  add  to  the  first  named 
materials  twelve  pounds  of  melted  tallow,  and  mix  as  before.  This 
coat  is  impervious  to  water — is  brighter,  looking  clean  longer  than 
paint,  and  preserves  the  cement  between  the  brick  better  than  paint. 
It  costs  but  little  to  renew  this,  say  once  in  three  or  four  years.  The 
only  difficulty  is  in  mixing  the  materials  properly. 

Another  Cheap  Paint. — Make  a thin  paste  of  wheat  or  rye  flour 
— strain  it,  add  sufficient  Venetian  red  or  ocher  to  make  a thick 
paint — put  on  one  or  two  coats.  Dissolve  one  pound  of  glue  in  three 
gallons  of  water — mix  in  your  paint,  and  put  on  for  the  last  coat.  It 
is  claimed  that  it  will  look  as  well  as  oil  paint. 

Another. — A pretty  good  cheap  paint  for  outside  work  is  made  by 
mixing  plaster  of  Paris  with  white  lead,  or  zinc  white,  and  grinding 
them  together  in  a paint  mill  with  oil.  Plaster  alone  may  be  used, 
and  it  is  said  to  form  a durable  and  cheap  paint.  Of  course  any  color 
may  be  given  which  is  desired. 

Another. — Water  lime  mixed  with  skimmed  milk  is  said  to  make 
an  excellent  drab  colored  paint.  It  will  adhere  to  wood,  stone,  brick 
or  mortar,  where  oil  paint  has  not  been  used,  and  is  very  hard  and 
durable. 

Another. — Take  one  bushel  of  unslacked  lime  and  slack  it  with  cold 


PAINTS  AND  PAINTING. 


289 


water ; when  slacked,  add  to  it  20  lbs.  of  Spanish  whiting,  17  lbs.  of 
salt,  and  12  lbs.  sugar.  Strain  this  mixture  through  a wire  sieve, 
and  it  will  be  fit  for  use  after  reducing  with  cold  water.  This  is  in- 
tended for  the  outside  of  buildings,  or  where  it  is  exposed  to  the 
weather.  In  order  to  give  a good  color,  three  coats  are  necessary  on 
bricK  and  two  on  wood.  It  may  be  laid  on  with  a brush  similar  to 
whitewash.  Each  coat  must  have  sufficient  time  to  dry  before  the 
next  is  applied. 

For  painting  inside  walls,  take  as  before  one  bushel  of  unslacked 
lime,  3 lbs.  of  sugar,  5 lbs.  of  salt,  and  prepare  as  above,  and  apply 
with  a brush. 

For  brick  it  is  claimed  by  some  good  authorities  to  be  better  than 
oil  paint.  On  wood  it  is  said  to  last  longer  on  rough  siding,  than  oil 
paint  on  planed. 

You  can  make  any  color  you  please : for  straw  color,  use  yellow 
ocher  instead  of  whiting ; for  lemon  color,  ocher  and  chrome  yellow  ; 
for  lead  and  slate  color,  lampblack;  for  blue,  indigo;  for  green, 
chrome  green.  The  different  kinds  of  paint  will  not  cost  more  than 
one-fourth  as  much  as  oil  paints,  including  labor  of  putting  on. 

Another. — This  is  by  some  considered  very  valuable.  Skimmed 
milk,  2 quarts  ; fresh  slacked  lime,  6J  ounces  ; linseed  oil,  4 ounces  ; 
common  whiting,  3 pounds.  Put  the  lime  into  a stoneware  vessel ; 
pour  upon  it  sufficient  of  the  milk  to  make  it  like  thin  cream ; add 
the  oil,  a little  at  a time,  stirring  to  mix  thoroughly ; add  the  re- 
mainder of  the  milk ; then  the  whiting,  made  fine,  is  to  be  spread 
upon  the  surface,  and  the  whole  well  stirred.  It  is  then  fit  for  use. 
It  should  be  frequently  stirred  wThile  using.  Apply  with  a common 
paint  or  whitewash  brush.  It  will  dry  in  three  or  four  hours.  Two 
coats  are  sufficient.  It  possesses  great  solidity,  will  bear  rubbing 
with  a woolen  cloth,  and  does  not  become  dingy  or  yellow  with  smoke, 
&c.,  as  much  as  lead  paint,  and  is  much  more  economical. 

For  out-door  work  add  to  the  foregoing  2 ounces  lime,  6 ounces 
oil,  and  2 ounces  white  Burgundy  pitch,  the  pitch  to  be  melted  in 
the  oil  by  gentle  heat,  and  added  to  the  mixture. 

ANOTHER  CHEAP  SUBSTITUTE  PAINT. 

Take  one  pound  of  fresh  burnt  lime,  and  slack  it  by  dipping  it  in 
water  and  allowing  it  to  break  down  in  the  open  air.  Take  four 
ounces  of  Burgundy  pitch,  and  dissolve  it  by  a gentle  heat  in  twelve 
ounces  of  linseed  oil ; put  the  newly  slacked  lime,  while  hot,  into  a 


290 


PRACTICAL  CYCLOPAEDIA. 


bucket,  and  add  thereto  a gallon  of  skimmed  milk  in  a hot  state  ; then 
add  the  mixture  of  pitch  and  oil,  a little  at  a time,  stirring  it  until  it 
is  all  thoroughly  mixed ; and,  lastly,  mix  with  the  whole,  six  pounds 
of  powdered  whiting. 

When  applying  this  paint,  stir  it  frequently  to  prevent  it  settling. 
This  will  make  a dead  white ; but  where  color  is  required,  it  may  be 
easily  obtained  by  using  with  the  whiting  powdered  amber,  yellow  or 
red  ochers,  chromes,  blues,  &c.,  ground  in  milk,  and  mixing  in  such 
color  and  in  such  quantities  as  may  be  requisite  to  produce  the  tint 
that  is  desired.  In  using  this  milk  paint,  should  it  become  too  thick, 
then  it  might  be  thinned  by  adding  a little  more  skimmed  milk.  Sour 
milk  must  not  be  used. 

This  of  course  is  not  equal  to  oil  paint,  but  when  properly  applied, 
it  covers  the  wood  evenly,  and  looks  neat,  does  not  scale  off,  and  will 
keep  good  for  three  years. 

VERY  CHEAP  PAINT — DRAB  COLOR  WITHOUT  LUSTER. 

Mix  water  lime  with  skimmed  milk  to  a proper  thickness  to  apply 
with  a brush,  and  it  is  ready  for  use.  It  will  adhere  well  to  wood, 
whether  smooth  or  rough,  to  brick,  stone  or  mortar,  where  oil  paint 
has  not  been  used.  Try  it. 

CHEAP  PAINT  FOR  OLD  BUILDINGS 

Take  some  fine  oil  meal,  mix  it  with  cold  water,  then  put  it  on  the 
stove  and  keep  stirring  till  it  boils.  Then  reduce  it  to  the  desired 
thickness  with  warm  water.  If  you  wish  it  white,  stir  in  whiting,  or 
any  color  you  like.  Apply  with  a brush  the  same  as  paint.  It  fills 
the  pores  in  the  wood,  so  that  after  two  coats  it  will  cost  no  more  to 
paint  an  old  building  than  it  would  a new  one.  It  penetrates  the 
wood,  and  does  not  peel  off  like  white-wash.  It  is  never  safe  to  paint 
over  white-wash.  It  will  last  a number  of  years,  as  the  oily  nature 
of  the  meal  keeps  it  from  washing. 

COMPOSITION  TO  LAY  ON  A BOARDED  BUILDING  TO  RESIST  THE  WEATHER 
AND  LIKEWISE  FIRE. 

Take  one  measure  of  fine  sand,  two  measures  of  wood  ashes,  well 
sifted,  three  of  slacked  lime,  ground  up  with  oil,  and  mix  them  to- 
gether ; lay  this  on  with  a brush,  the  first  coat  thin,  the  second  thick. 


PAINTS  AND  PAINTING. 


291 


This  adheres  so  strongly  to  the  boards  covered  with  it  that  it  resists 
an  iron  tool,  and  the  action  of  fire,  and  is  impenetrable  by  water.  On 
the  authority  of  the  celebrated  Count  Eumford. 

TO  COLOR  CONCRETE  HOUSES. 

No  vegetable  or  animal  matter  should  be  used  for  this  purpose,  fo, 
they  lack  durability ; but  the  pigments  used  should  consist  of  mineral 
substances  that  have  the  required  color.  They  may  be  dissolved  in 
the  water  used  in  preparing  the  mortar  for  an  outer  coating,  or  they 
may  be  dissolved  in  lime  water,  and  put  on  with  a brush.  This  should 
be  done  before  the  wall  is  dry,  or  if  the  latter  is  already  dry,  it  should 
be  thoroughly  wet  with  clear  water,  or  with  lime  water,  which  is  better. 
For  gray  in  shades,  use  blue-black ; for  blue,  blue  vitriol  or  blue  ver- 
diter ; for  green,  mineral  green,  or  blue  verditer  and  chrome  yellow  ; 
for  yellow,  yellow  ocher  or  green  vitriol.  If  chrome  yellow  is  used, 
it  must  be  with  care,  or  scarlet  specks  will  occur.  Yellow  can  also 
be  produced  by  iron  rust,  which  may  be  obtained  by  putting  iron 
chips  or  filings  in  lime  water.  Eed  ocher,  Venetian  red,  Indian 
red,  purple  brown,  Vandyke  brown,  raw  and  burnt  umber  are  good, 
and  vermilion  is  more  beautiful  than  when  used  with  oil. 

COAL  TAR  FOR  PAINTING. 

It  is  cheap,  durable,  and  looks  well  for  old  buildings,  especially  if 
painted  with  white  around  the  doors  and  windows,  the  barge  boards 
and  corners  of  the  building,  with  white  lead.  The  tar  needs  no  pre- 
paration. Use  it  just  as  it  comes  in  the  barrel,  cold,  putting  it  on 
with  a large  round  brush. 


FIRE-PROOF  PAINT  AND  WASH. 

In  Eussia  very  little  turpentine  or  varnish  is  used  in  paints.  The 
curd  of  milk  mixed  with  pigments  is  used ; it  is  more  durable  and 
less  dangerous  on  account  of  fires.  A very  excellent  fire-proof  wash 
for  outside  buildings  is  made  of  clay  stirred  up  in  water  containing 
about  one  ounce  of  potash  for  every  five  gallons.  This  wash  is  excel- 
lent for  the  boiler  rooms  of  steamboats. 


292 


PRACTICAL  CYCLOPAEDIA. 


SUBSTITUTE  FOR  PAINT  OYER  PLASTER. 

A coat  of  oxide  of  zinc,  mixed  with  size,  and  made  up  like  a wash, 
is  first  laid  on  the  wall,  ceiling  or  wainscott ; and  over  that  a coating 
of  chloride  of  zinc,  prepared  in  the  same  manner  as  the  first  wash,  is 
applied.  The  oxide  and  chloride  immediately  effect  a sort  of  combi- 
nation, forming  a cement,  smooth  and  polished  as  glass,  and  possess- 
ing the  advantage  of  oil  paint  without  its  disagreeable  odor.  Discov- 
ered recently  by  a Frenchman. 

DURABLE  AND  CHEAP  PAINT  FOR  HOUSE  FLOORS. 

Dissolve  one  ounce  glue  in  a quart  of  warm  water,  thickened  with 
paint.  After  being  put  on,  go  over  with  a coat  of  boiled  linseed  oil. 
It  will  dry  ready  for  use  in  two  hours. 

PAINT  FOR  STOPPING  CRACKS. 

White  lead  paint,  thickened  by  mixing  in  fine  clean  sand — increas- 
ing the  thickness  according  to  size  of  crack. 

A FLEXIBLE  PAINT  FOR  CANVASS. 

Stir  into  fifty-six  pounds  of  common  oil  paint  a solution  of  soap  lye, 
made  of  half  a pound  of  soap  and  three  pounds  of  water ; it  must  be 
used  while  warm. 


PAINTS  FOR  IRON. 

The  editors  of  the  Scientific  American  say  that  from  their  own  ex- 
perience they  consider  red  lead  the  most  durable  paint  for  iron  ex- 
posed to  wTater.  A coating  of  asphalt,  thoroughly  dried  upon  iron 
pipes  in  an  oven,  is  the  best  protective  agent  for  the  metal  when 
buried  in  the  damp  soil. 

A cheap  and  durable  green  paint  for  iron  rails  and  coarse  wood 
work  is  made  of  gas  tar  with  yellow  ocher. 

A BLACK  COLORING  FOR  GARDEN  WALLS. 

Mix  quicklime,  lampblack,  a little  coperas,  and  hot  water. 


WHITEWASHES,  &C. 


293 


WHITEWASHES,  &C. 

Common  lime  quickly  and  perfectly  absorbs  carbonic  and  other  dis- 
agreeable and  unhealthy  gases  and  odors ; and  for  this  purpose,  in 
times  of  plagues,  epidemics,  and  wasting  diseases,  is  scattered  plenti- 
fully in  cellars,  privies,  stables  and  gutters  of  the  streets.  It  not 
only  purifies  the  air  and  promotes  physical  health,  but  as  a whitewash 
enlivens  and  beautifies  wherever  applied.  As  it  is  easily  washed  off 
by  the  rain  if  not  properly  prepared  as  a wash,  it  has  to  be  so  fre- 
quently re-applied  that  it  is  considered  troublesome  by  many ; hence 
the  rich  use  paint,  and  the  poor  use  nothing  to  protect  their  dwell- 
ings, fences,  etc.,  from  the  ravages  of  the  weather ; yet  the  difference 
between  a well-whitewashed  farm  and  one  where  no  lime  is  used, 
would  amount  to  a large  percentage  in  case  of  a sale.  For  the  phys- 
ical and  moral  benefits  which  may  arise  from  the  abundant  use  of 
lime  as  a whitewash,  several  modes  of  preparing  it,  so  as  to  make  it 
more  durable,  whether  applied  indoors  or  out,  are  here  given,  with 
the  suggestion  that  the  same  amount  of  money  necessary  to  keep  a 
man’s  premises  well  whitewashed  cannot  be  expended  to  as  great  a 
moral  and  healthful  advantage  in  any  other  way. 

1.  One  ounce  of  white  vitriol,  (sulphate  of  zinc,)  and  three  ounces 
of  common  salt  to  every  four  pounds  of  good  fresh  lime,  that  is,  lime 
which  has  not  fallen  into  dry  powder  from  exposure  to  the  atmos- 
phere, with  water  enough  to  make  it  sufficiently  thin  to  be  applied 
with  a brush,  makes  a durable  outdoor  whitewash. 

2.  Take  a clean  water-tight  barrel,  or  other  wooden  cask,  and  put 
into  it  half  a bushel  of  lime  in  its  rock  state,  pour  enough  boiling  wa- 
ter on  it  to  cover  it  five  inches  deep,  and  stir  it  briskly  until  it  is 
dissolved  or -thoroughly  slacked,  then  put  in  more  water  and  add  two 
pounds  of  sulphate  of  zinc — that  is,  white  vitriol — and  one  pound  of 
common  salt ; these  harden  the  wash  and  prevent  cracking ; this  may 
be  colored  according  to  taste  by  adding  three  pounds  of  yellow  ocher 
for  a cream  color ; four  pounds  of  umber  for  a fawn  color,  with  a 
pound  each  of  Indian  red  and  lampblack ; four  pounds  raw  umber 
and  two  pounds  lampblack  for  a common  stone  color ; lamp,  vine  or 
ivory  black  for  pearl  or  lead  color. 

3.  Mix  up  half  a pail  of  lime  and  water  ready  for  whitewashing ; 
make  a starch  of  half  a pint  of  flour  and  pour  it,  while  hot,  into  the 
lime  water  while  it  is  hot.  This  does  not  rub  off  easily. 

4.  A good  indoor  whitewash,  for  a house  of  six  or  eight  rooms  is 


294 


PRACTICAL  CYCLOPAEDIA. 


made  thus : Take  three  pounds  of  Paris  white  and  hot  water,  then 
add  the  dissolved  glue  and  sufficient  water  to  make  it  of  the  proper 
consistence  for  applying  with  a brush.  If  any  is  left  over,  it  hardens 
by  the  morning,  but  it  may  be  dissolved  with  hot  water ; still  it  is 
best  to  make  only  enough  to  be  used  each  day ; spread  it  on  while  it 
is  warm. 

It  is  said  to  add  to  the  value  and  lastingness  of  any  lime  wash  if 
the  vessel  in  which  it  is  slacking  is  kept  covered  with  a cloth ; this 
not  only  confines  the  heat,  but  keeps  the  very  finest  of  the  particles 
of  lime  from  being  carried  off  by  steam,  wind,  or  otherwise. 

When  it  is  taken  into  account  how  much  buildings  and  fences  are 
protected  against  the  destructive  influences  of  the  weather,  if  they 
are  plentifully  whitewashed  in  April  and  November,  to  say  nothing 
of  the  cheeriness,  beauty,  and  purity  which  it  adds  to  any  dwelling, 
it  is  greatly  to  be  desired  that  the  practice  of  whitewashing  liberally 
twice  a year  should  be  adopted  by  every  household  in  the  nation, 
where  paint  cannot  be  afforded,  and  on  every  farm. 

5.  The  editor  of  the  American  Agriculturist  recommends  for  cellars 
a simple  mixture  of  fresh  slacked  lime  as  the  best.  For  house  rooms , 
he  says,  the  common  “ Paris  white,”  to  be  bought  cheaply,  is  very 
good.  We  take  for  each  two  pounds  of  whiting,  an  ounce  of  the  best 
white  or  transparent  glue,  cover  it  with  cold  water  over  night,  and 
in  the  morning  simmer  it  carefully  without  scorchiug,  until  dissolved. 
The  Paris  white  is  then  put  in  hot  water,  and  the  dissolved  glue 
stirred  in  the  hot  water,  enough  to  fit  it  for  applying  to  the  walls  and 
ceilings.  This  makes  a very  fine  white,  so  firm  that  it  will  not  rub 
off  at  all.  When  common  fresh  slacked  lime  is  used,  some  recom- 
mend adding  to  each  two  and  a half  gallons  (a  pailful)  two  table- 
spoonfuls of  salt  and  one  half  pint  of  boiled  linseed  oil,  stirred  in  well 
while  the  mixture  is  hot.  This  is  recommended  for  outdoor  and  in- 
door work.  For  an  outdoor  whitewash , take  a tub,  put  in  a peck  of 
lime  and  plenty  of  water  to  slack  it.  When  hot  with  slacking,  stir 
in  thoroughly  about  one-half  pound  of  tallow  or  other  grease,  and 
mix  it  well  in.  Then  add  hot  water  enough  for  use.  The  compound 
will  withstand  rain  for  years. 

6.  The  editors  of  the  Country  Gentleman  give  the  following : Take 
a barrel  and  slake  one  bushel  of  freshly  burned  lime  in  it,  covering 
the  lime  with  boiling  water.  After  it  is  slaked,  add  cold  water 
enough  to  bring  it  to  the  consistency  of  good  whitewash.  Then  dis- 
solve in  water  and  add  one  pound  of  white  vitriol,  (sulphate  of  zinc,) 
and  one  quart  of  fine  salt.  To  make  this  wash  of  a handsome  gray 


WHITEWASHES,  &C. 


295 


stone  color,  add  half  a pound  of  French  blue,  and  one-fourth  pound 
of  Indian  red ; a drab  will  be  made  by  adding  a half  pound  of  burnt 
sienna,  and  one- fourth  of  a pound  of  Venetian  red.  This  wash  owes 
its  durability  chiefly  to  the  white  vitriol,  which  hardens  and  fixes 
the  wash. 


A WHITEWASH  THAT  WILL  KEEP. 

This  is  from  the  Scientific  American : If  whitewash,  made  of  lime 
and  water,  is  brought  in  contact  with  carbonic  acid,  the  lime  enters 
into  combination  with  the  acid,  forming  carbonate  of  lime.  . Water 
usually  contains  carbonic  acid,  for  if  brought  in  contact  with  carbonic 
acid  gas  it  absorbs  its  own  bulk  of  the  gas.  When  whitewash  is 
made,  therefore,  a portion  of  the  lime  is  immediately  converted  into 
carbonate  of  lime.  The  water  being  thus  freed  from  its  carbonic 
acid,  gradually  absorbs  a fresh  supply  from  the  atmosphere  and  the 
process  of  converting  the  lime  into  carbonate  continues.  This  carbo- 
nate of  lime  is  not  adhesive,  and  its  mixture  in  the  whitewash  impairs 
the  quality  of  the  wash.  In  order  to  make  a whitewash  that  will 
keep,  the  carbonic  acid  should  be  expelled  from  the  water  before  the 
lime  is  introduced,  and  the  wash  should  then  be  excluded  from  the 
atmosphere.  The  acid  may  be  expelled  by  boiling  the  water,  and  it 
may  be  prevented  from  returning  by  keeping  the  whitewash  in  a 
tightly  corked  bottle. 

• 

THE  BEST  WHITEWASH. 

Mr.  Uriah  Bitchie,  well  known$an  Boston  as  a master  builder,  and 
one  of  the  owners  of  the  immense  building  in  New  York  in  which  are 
located  the  offices  of  the  Scientific  American  establishment,  gives  to 
that  excellent  paper  the  following.  Mr.  Bitchie  is  a practical  and 
successful  mechanic  in  the  broadest  sense,  and  after  forty  years  ex- 
perience at  mason-work,  and  after  having  made  a great  many  exper- 
iments in  the  art  of  preparing  whitewashes,  he  comes  to  the  following 
conclusion : 

First — For  rough  outside  walls — those  exposed  to  the  weather — the 
best  mixture  is  clear  lime  and  water.  Any  animal  or  vegetable  sub- 
stance added  diminishes  the  adhesion  and  durability  of  the  wash. 

Second — But  if  the  wall  is  hard  and  smooth,  the  wash  is  improved 
by  a mixture  of  very  fine  sand — as  much  as  will  mix  and  can  be  ap- 
plied. 


296 


PRACTICAL  CYCL0P2EDIA. 


Third — For  inside  walls  an  addition  of  a little  glue — say  a quarter 
of  a pound  to  three  pailfuls — increases  the  adhesion.  If  it  is  desired 
to  have  the  walls  very  white  the  whites  of  eggs  may  be  used  in  thfi 
place  of  the  glue. 


WASH  FOR  BUILDINGS. 

Parts  of  the  Palace  at  Westminster,  England,  which  were  fast  going 
to  decay,  have  been  restored  by  the  application  of  the  silicate  of  soda 
solution,  washed  after  drying,  with  dilute  muriatic  acid,  so  as  to  ren- 
der the.  soda  soluble,  when  it  washes  off  with  rains,  &c.,  leaving  be- 
hind it  an  indestructable  coating  of  pure  silica  or  flint,  on  which  not 
even  the  hardest  scrubbing  with  wire  brushes  and  water  makes  any 
impression.  Applied  to  iron  in  a somewhat  similar  way,  it  forms  a 
coating  that  will  preserve  the  metal  from  rust.  The  roofs  of  the 
Clock  and  Victoria  Tower,  to  which  it  has  been  applied,  are  bright 
and  clean  as  when  emerging  from  the  foundry.  It  adheres  to  a meta1 
surface  so  tenaciously  that  in  attempting  to  remove  it  the  chisel  chips 
off  the  iron  with  it.  It  appears  to  be  indestructible  by  the  elements, 
and  is  uninjured  by  long  immersion  in  sulphuric  acid. 

ANOTHER  WHITEWASH  FOR  BUILDINGS. 

At  a recent  meeting  of  the  New  York  Farmers'  Club,  Solon  Robin- 
son recommended  a durable  wash  as  follows : Slake  one  bushel*of  good 
lime  and  make  it  into  whitewash  by  adding  forty  gallons  of  water — also 
add  twenty  pounds  of  Spanish  whiting,  seventeen  pounds  of  salt,  and 
twelve  pounds  of  sugar.  He  state#  that  the  whiting  is  for  coating 
the  surface,  the  salt  making  it  penetrate  the  wood,  and  the  sugar  to 
render  it  adhesive.  This  is  doubtless  a good  wash  for  interiors,  but 
we  question  if  it  is  so  well  adapted  for  out-door  work,  or  where  con- 
stantly exposed  to  rains  and  weather,  as  some  other  applications. 
After  trying  many,  we  have  found  the  following  the  best : Mix  three 
pecks  of  good  fresh  water  lime  with  one  peck  of  very  fine  and  clean 
sand  and  half  a peck  of  salt.  Add  water  enough  to  make  a good 
wash,  and  apply  with  a brush,  stirring  it  frequently.  A single  coat 
will  last  several  years,  especially  if  applied  to  rough  boards.  There 
is  no  kind  of  wash,  however,  and  probably  never  can  be,  that  is  equal 
in  durability  and  perfection  to  oil  paint,  through  which  water  can 
never  pass,  while  all  the  different  washes  are  soaked  through  by  every 
long  rain.  The  lime,  however,  penetrating  the  pores  of  the  wood. 


BLEACHING  AND  STAINING  WOOD.  297 

greatly  increases  its  durability,  and  if  occasionally  repeated  when 
needed,  is  scarcely  inferior  in  this  respect  to  oil  paint. 

Another  has  recommended  as  follows : Take  half  a bushel  of  rock 
lime ; slack  it  with  boiling  water ; cover  it  during  the  process  to  keep 
in  the  steam.  Strain  the  liquid  through  a fine  sieve,  and  add  to  it  a 
peck  of  salt,  previously  well  dissolved  in  warm  water ; three  pounds 
of  ground  rice,  boiled  to  a thin  paste  and  stirred  in  boiling  hot ; half 
a pound  of  powdered  Spanish  whiting,  and  a pound  of  clean  glue, 
which  has  been  previously  dissolved  by  soaking  it  well  and  then  hang- 
ing it  over  a slow  fire,  in  a small  kettle  within  a large  one  filled  with 
water.  Add  five  gallons  of  hot  water  to  the  mixture,  stir  it  well,  and 
let  it  stand  a few  days,  covered  from  dirt.  It  should  be  put  on  hot. 
For  this  purpose  it  can  be  kept  in  a kettle  on  a portable  furnace. 
About  a pint  of  this  mixture  will  cover  a square  yard  on  the  outside 
of  a house,  if  properly  applied.  It  answers  as  well  as  oil  paint  for 
wood,  brick  or  stone,  and  is  cheaper.  It  retains  its  brilliancy  for 
many  years.  There  is  nothing  that  will  compare  with  it,  either  for 
inside  or  outside  walls. 

When  walls  have  been  badly  smoked,  and  you  wish  to  have  them 
a clear  white,  it  is  well  to  squeeze  indigo  plentifully  through  a bag 
into  the  water  you  use,  before  it  is  stirred  in  the  whole  mixture. 


BLEACHING  AND  STAINING  WOOD. 

Bleaching  Wood. — Wood  may  be  bleached  white,  like  cotton  cloth 
or  paper  pulp,  by  exposing  it  to  the  action  of  warm  chlorine  liquor  or 
to  chlorine  gas,  when  moist. 

To  Stain  Wood  Bed. — Take  one  pound  of  Brazil  wood  to  one  gal- 
lon of  water,  boil  three  hours,  with  one  ounce  of  pearlash,  brush  it 
hot  on  the  wood  and  while  hot  brush  the  wood  with  a solution  made 
with  two  ounces  of  alum  in  one  quart  of  water. 

To  Stain  Wood  a Beautiful  Blue. — Dip  the  wood  in  a hot  solution 
of  sulphate  of  indigo,  and  then  while  hot  place  it  in  a solution  of  three 
ounces  of  cream  of  tartar  to  a quart  of  water. 

To  make  Blackboards. — An  appliance  for  blackboards  can  be  made 
by  boiling  one  pound  of  logwood  in  water  enough  to  cover  it,  and 
adding  half  an  ounce  of  green  vitriol.  This  is  superior  to  paint,  as  it 
stains  the  wood,  and  will  not  wear  off,  dries  in  a few  minutes,  and 
bears  no  gloss. 


298 


PRACTICAL  CYCLOPAEDIA. 


Hard  wood  is  dyed  jet  black  to  resemble  ebony  with,  a strong  waim 
solution  of  logwood  and  the  acetate  of  iron. 

Yellow  Stain. — A decoction  of  turmeric  and  a little  alum,  or  the 
grounds  of  beer  and  a little  sulphuric  acid,  make  yellow  stains  cn 
white  wood.  Dilute  nitric  acid  brushed  over  white  wood,  then  ex- 
posed to  the  heat  of  a stove,  also  makes  a yellow  stain ; this  is  the 
most  convenient  one  for  imitating  maple. 

Rosewood  Stain. — This  is  made  of  a strong  solution  of  logwood  and 
redwood,  commonly  called  hyjpernic.  It  is  put  on  the  wood  when  hot 
with  a brush,  the  dark  lines  being  produced  by  giving  two  or  three 
coats,  and  the  light  shades  one.  By  washing  over  the  surface  of  this 
stain  with  a weak  solution  of  salaratus,  it  will  receive  a bluish  tinge 
and  appear  of  a darker-  shade.  When  dry,  use  any  kind  of  varnish 
for  the  production  of  a polished  surface. 

Mahogany  Stain. — The  color  of  mahogany  may  be  imitated  with  a 
strong  solution  of  logwood  and  fustic  put  on  boiling  hot  with  a brush. 
The  color  can  be  reduced  to  any  depth  of  shade  according  to  the 
strength  of  the  liquor  employed.  After  it  is  quite  dry,  the  wood 
should  be  varnished  and  afterward  polished.  A varnish  made  with 
dragon’s  blood  dissolved  in  alcohol,  and  applied  in  two  or  three  coats 
will  make  a very  good  imitation  of  mahogany.  When  dry  it  should 
be  rubbed  down  with  rotton-stone  and  oil. 

Imitation  of  Mahogany. — Plane  the  surface  smooth,  and  rub  with 
a solution  of  nitrous  acid.  Then  apply  with  a soft  brush  one  ounce 
of  dragon’s  blood,  dissolved  in  about  a pint  of  alcohol,  and  with  a 
third  of  an  ounce  of  carbonate  of  soda,  mixed  and  filtered.  When  the 
brilliancy  of  the  polish  diminishes,  it  may  be  restored  by  the  use  of  a 
little  cold  drawn  linseed  oil. 

To  Darken  Mahogany. — Drop  a nodule  of  lime  in  a basin  of  water 
and  wash  the  mahogany  with  it. 

Imitation  of  Black  Walnut. — Let  the  surface  of  the  wood,  after  be- 
ing thoroughly  sandpapered,  be  washed  with  weak  alum  water,  and 
then  treated  with  linseed  oil  colored  by  burnt  umber  and  red  lead. 
The  umber  should  be  thoroughly  burned,  but  the  coloring  matter  not 
made  too  strong.  It  is  better  to  have  it  rather  light,  and  renew  the 
application.  When  this  has  sufficiently  dried,  go  over  the  surface 
with  a strong  sizing  of  glue,  (transparent,)  and  then  use  two  coats 
of  good  copal  varnish.  Treated  thus,  any  good  grained  pine  will  bear 
a very  close  resemblance  to  walnut,  and  the  surface  is  nearly  as  hard. 

Scarlet  Color  on  Wooden  Figures. — Boil  a little  of  best  carmine 
with  distilled  water  for  four  or  five  minutes  in  a glass  or  porcelain 


VARNISHES,  LACQUERS,  BRONZES,  &C. 


299 


vessel,  then  add  gradually  some  aqua  ammonia,  boil  a little  longer, 
then  cool.  The  wood  must  be  left  immersed  in  this  liquor  for  some 

time. 

Staining  Wood  and  Ivory. — Yellow. — Dilute  nitric  acid  will  pro- 
duce it  on  wood. 

Red. — An  infusion  of  Brazil  wood  in  stale  urine,  in  proportion  to  a 
pound  for  a gallon  for  wood ; to  be  laid  on  when  boiling  hot,  and 
should  be  laid  over  with  alum  water  before  it  dries ; or  a solution  of 
dragon’s  blood,  in  spirits  of  wine  may  be  used. 

Black. — Strong  solution  of  nitric  acid  for  wood  or  ivory. 

Mahogany. — Brazil,  madder  and  logwood,  dissolved  in  water  and 
put  on  hot. 

Blue. — Ivory  may  be  stained  thus  : Soak  in  a solution  of  verdigris 
in  nitric  acid,  which  will  turn  it  green ; then  dip  it  into  a solution 
of  pearlash  boiling  hot. 

Purjple. — Soak  ivory  in  a solution  of  sal-ammoniac  into  four  times 
its  weight  of  nitrous  acid. 

To  Blacken  Brass. — The  cheapest  and  quickest  way  is  to  coat  it 
with  black  shellac  varnish. 


VARNISHES,  LACQUERS,  BRONZES,  &C. 

Black  Varnish  for  Leather. — Gnm  shellac,  1 ounce;  gum  juniper, 
1 ounce;  lampblack,  1 ounce;  rosin,  1 ounce;  Venice  turpentine,  f 
ounce ; spirits  of  wine,  1 pound.  Mix  and  let  it  stand  in  a warm 
place  for  a few  days. 

Black  Varnish  for  Flexible  Surface. — Asphaltum,  in  coarse  powder, 
24  ounces.  Macerate  in  a flask  for  a day  or  two,  with  frequent  shak- 
ing, in  21  fluid  ounces  of  benzine.  Decant  the  clear  solution,  and  mix 
it  with  that  of  one  or  two  ounces  of  manilla  elemi,  and  one  ounce  of 
balsam  copaiba  in  sufficient  benzine ; if  necessary  add  more  benzine 
to  get  the  proper  consistence. 

To  Make  Black  Japan  Varnish. — Pitch,  50  pounds ; dark  gum 
amber,  8 pounds.  Melt  this,  and  add  linseed  oil,  12  gallons.  Boil 
this  and  add  10  pounds  more  gum  amber,  previously  melted  and 
boiled  with  two  gallons  of  linseed  oil;  7 pounds  each  of  litharge  and 
red-lead,  and  boil  for  two  hours,  or  until  a little  of  the  mass  can  be 
rolled  mto  pills,  then  withdraw  the  fire  and  thin  the  varnish  as  re- 
quired for  use  with  turpentine. 


300 


PRACTICAL  CYCLOPEDIA. 


Black  Varnish.  Pattern , Wood,  and  Iron  Varnish.  One  pound 
of  gum  asphaltum,  £ pound  of  gum  benzine ; put  both  into  a can  or 
jug  with  1 gallon  of  benzole,  and  let  stand  until  they  dissolve,  Then 
add  1 pint  of  linseed  oil,  and  it  is  ready  for  use.  To  have  it  clear, 
leave  out  the  asphaltum,  and  for  patterns  leave  out  the  oil,  and  to 
change  the  color  add  any  color  you  wish,  and  mix  with  the  clear  var- 
nish. 

White  Varnish. — Take  1 ounce  of  pure  Venice  turpentine;  mix 
well  with  2 ounces  of  pure  spirits  of  turpentine ; warm  in  a large  bot- 
tle. In  another  bottle  put  4 ounces  of  best  fir  balsam,  (it  must  be 
pure,)  with  2 ounces  of  95  per  cent,  alcohol ; shake  each  bottle  well 
frequently  for  six  hours  or  more,  then  mix  both  preparations  in  the 
large  bottle.  The  whole  should  stand  several  days  before  using  in  a 
warm  place. 

Laning's  Colorless  Varnish. — The  British  Society  of  Arts  awarded 
a premium  of  twenty  guineas  for  this  varnish : Dissolve  two  ounces 
and  a half  of  shellac  in  a pint  of  rectified  spirits  of  wine,  boil  for  a 
few  minutes  with  five  ounces  of  well  burnt  and  recently  heated  ani- 
mal charcoal.  A small  portion  of  the  solution  should  then  be  filtered, 
and  if  not  colorless,  more  charcoal  must  be  added.  When  all  color  is 
removed,  press  the  liquor  through  a piece  of  silk,  and  afterwards  fil-* 
ter  through  fine  blotting  paper.  This  kind  of  varnish  should  be  used 
in  a room  at  least  sixty  degrees  Fahrenheit,  perfectly  free  from  dust. 
It  dries  in  a few  minutes,  and  is  not  liable  afterwards  to  chill  or 
bloom.  It  is  particularly  applicable  to  drawings  and  prints  that  have 
been  sized,  and  may  be  advantageously  used  upon  oil  paintings  which 
are  thoroughly  hard  and  dry,  as  it  brings  out  the  colors  with  the  pu- 
rest effect.  This  quality  prevents  it  from  obscuring  gilding,  and  ren- 
ders it  a valuable  varnish  for  all  kinds  of  leather,  as  it  does  not  yield 
to  the  warmth  of  the  hand,  and  resists  damp,  which  subjects  leather 
to  mildew.  Its  useful  applications  are  very  numerous,  indeed  to  all 
the  purposes  of  the  best  hard-spirit  varnish. 

Lac  Varnish. — A common  lac  varnish  may  be  made  by  digesting 
four  ounces  of  clear-grained  lac  in  a pint  of  spirits  of  wine  in  a wide- 
mouthed bottle,  keeping  it  in  a warm  place  for  two  or  three  days, 
and  occasionally  shaking  it.  When  dissolved,  strain  through  flannel 
into  another  bottle  for  use. 

Picture  Varnish. — Clear  spruce  balm  dissolved  in  alcohol  makes  a 
good  varnish  for  pictures.  Most  varnish  makers  add  some  white  gum 
mastic  and  gum  sandarac  to  it. 

Varnish  for  Water  Color  Paintings. — Every  one  knows  that  the 


VARNISHES,  LACQUERS,  BRONZES,  &C. 


301 


common  practice  of  covering  colored  drawings  with,  glass,  when  framed 
and  hung  up,  destroys  much  of  the  fresh  and  brilliant  expression  of 
the  picture.  The  following  simple  varnish  answers  all  the  desired 
purposes  of  protection,  and  admits  of  the  washing  of  the  picture  with 
cold  water  at  any  time.  We  have  tried  it,  and  it  has  stood  more  than 
thirty  years  as  good  as  when  new. 

First,  moisten  the  picture  carefully  by  passing  a wet  sponge  over 
its  back,  to  expand  or  enlarge  it ; next  spread  it  smoothly  on  a simple 
square  frame,  made  on  purpose  to  keep  it  stretched,  and  secure  it  to 
this  frame  by  pasting  around  the  outer  edges.  It  will  then  dry  and 
draw  tight,  like  a drum.  It  must  not  draw  too  'tight,  or  it  will  crack 
—hence  the  moistening  should  be  moderate  (but  thorough.)  Next  take 
an  ounce  of  Canada  balsam  and  two  ounces  of  spirits  of  turpentine, 
and  mix  them  well  together.  This  forms  the  varnish.  Size  the  pic- 
ture well  with  a solution  of  izinglass  in  water — if  not  well  sized,  the 
varnish  will  strike  through  and  spoil  it.  When  dry,  apply  the  var- 
nish with  a camel’s  hair  brush,  passing  it  lightly  over,  so  as  not  to 
disturb  the  colors. 

The  only  skill  required  in  this  process,  is  to  sponge  the  picture 
evenly ; to  stretch  it  enough  to  make  it  smooth  and  light,  and  not  too 
tight,  so  as  to  crack  the  paper ; and,  lastly,  to  avoid  washing  off  any 
of  the  color  in  sizing  and  varnishing.  It  is  not  at  all  difficult,  only 
requires  moderate  care. 

Pencil  drawings  may  be  preserved  from  rubbing  out  or  chaffing, 
by  simply  applying  a thin  coat  of  gum  Arabic,  with  a camel’s  hair 
brush. 

Best  Clear  Varnish  for  Maps,  Drawings,  §c. — Canadian  balsam,  dis- 
solved in  rectified  oil  of  turpentine.  The  balsam  should  be  placed  in 
the  turpentine  and  set  aside  in  a moderately  warm  place,  and  agi- 
tated occasionally  for  about  seven  days.  A varnish  made  with  pale 
mastic  dissolved  in  alcohol,  is  used  to  fix  pencil  drawings. 

Amber  Varnish. — No.  1.  Amber,  pale  and  transparent,  6 pounds ; 
fuse,  add  hot  clarified  linseed  oil,  2 gallons ; boil  it  till  it  strings  strong- 
ly, cool  a little,  and  add  oil  of  turpentine,  4 gallons.  Pale  as  copal 
varnish ; soon  becomes  very  hard,  and  is  the  most  durable  of  oil  var- 
nishes, but  requires  time  before  it  is  fit  for  polishing.  When  wanted 
to  harden  and  dry  quicker,  “ drying  ” oil  may  be  substituted  for  lin- 
seed, or  “ dryers  ” may  be  added  during  the  boiling. 

No.  2.  Amber,  1 pound;  melt, add  Scio  turpentine,  J pound;  trans- 
parent white  resin,  2 ounces ; hot  linseed  oil  1 pint,  and  afterwards 
oil  of  turpentine  q.  s.,  very  tough. 


302 


PRACTICAL  CYCLOPAEDIA. 


No.  3.  Hard. — Melted  amber  four  ounces,  hot  boiled  oil  one  quart 

No.  4.  Pale. — Very  pale  and  transparent  amber  four  ounces,  clari- 
fied linseed  oil  and  oil  of  turpentine,  of  each  one  pint. 

Another. — Melt  sixteen  ounces  of.  amber  in  an  iron  pot,  then  add 
two  ounces  of  melted  lac,  and  ten  ounces  of  bet,  drying  linseed  oil ; in- 
corporate tbe  whole  by  stirring ; remove  it  from  the  fire,  and  before  it 
cools  add  a pint  of  warm  oil  of  turpentine. 

Crystal  Varnish. — First,  genuine  pale  Canada  balsam  and  rectified 
oil  of  turpentine,  equal  parts ; mix ; place  the  bottle  in  warm  water, 
agitate  well,  set  it  aside  in  a moderately  warm  place,  and  in  a week 
pour  off  the  clear.  Used  for  maps,  prints,  drawings,  and  other  articles 
of  paper,  and  also  to  prepare  tracing  paper  and  to  transfer  engravings. 
Second,  mastic  three  ounces,  alcohol  one  pint,  dissolved.  Used  to  fix 
pencil  drawings. 

Japanese  Varnish. — 1.  Copal  four  pounds,  melt  in  glass  mattress, 
till  any  water  attached  to  it  is  evaporated;  pour  in  boiling  linseed  oil 
one  pint,  take  the  mattress  from  the  fire,  and  mix  the  varnish,  while 
hot,  with  about  its  own  weight  of  oil  of  turpentine.  2.  Copal  seven 
pounds,  melt,  and  when  melted,  add  half  a gallon  of  linseed  oil ; boil 
for  five  minutes,  then  remove  it  to  the  open  air ; add  boiling  oil  of  tur- 
pentine three  gallons;  mix  and  strain.  This  dries  in  fifteen  minutes. 

Water  Proof  Varnish. — Naptha  and  benzole  dissolve  india-rubber 
rapidly ; and  make  a water-proof  varnish  that  dries  much  sooner  than 
a varnish  made  with  india-rubber  and  turpentine. 

Black  Asphalt  Varnish. — Take  asphaltum  two  pounds,  fuse  in  an 
iron  pot,  add  of  hot  boiled  oil  one  pint;  mix  well,  remove  the  pot  from 
the  fire,  and,  when  cooled  a little,  add  oil  of  turpentine  two  quarts. 
Used  to  black  and  polish  grates  and  iron  work. 

A good  black  varnish  for  Iron. — Take  eight  pounds  of  asphaltum 
and  fuse  it  in  an  iron  kettle,  then  add  two  gallons  of  boiled  linseed  oil, 
one  pound  of  litharge,  one  half  pound  of  sulphate  of  zinc  (add  these 
slowly  or  it  will  fume  over,)  and  boil  them  for  about  three  hours. 
Now  add  one  and  a half  pounds  of  dark  gum  amber,  and  boil  for  two 
hours  longer,  or  until  the  mass  becomes  quite  thick  when  cool.  After 
this  it  should  be  thinned  with  turpentine  to  the  proper  consistency. 

Black  ■ Varnish  for  Coaling  the  front  sight  of  Rifles. — Mix  lampblack 
with  thin  lack  varnish.  The  latter  should  be  made  with  alcohol. 

Varnish  for  Iron. — A very  cheap  and  good  black  varnish  for  iron 
work,  such  as  railings  exposed  to  the  weather,  may  be  made  with  two 
pounds  of  asphaltum  and  coal  tar  boiled  for  about  five  hours  with 


VARNISHES,  LACQUERS,  BRONZES,  &G.  303 

eight  gallons  of  linseed  oil,  and  ten  pounds  of  litharge.  It  should  be 
thinned  down  with  coal  oil  and  turpentine  to  use  it  with  a brush. 

Varnish  for  Iron  Chains. — The  best  varnish  for  iron  chains  is  made 
of  pure  linseed  oil  well  boiled  and  rendered  quick  drying  by  adding 
some  litharge — about  four  ounces  to  the  gallon.  Color  it  black  by 
adding  some  lampblack  and  a little  asphalt.  When  resin  is  added  to 
oil  it  renders  it  more  liable  to  scale  off.  The  chains  should  be  thor- 
oughly dried  in  a hot  room  before  they  are  used. 

Varnish  for  Coarse  Castings. — Refined  heavy  petroleum  mixed  with 
coal  tar  and  applied  warm. 

Varnish  for  Rough  Castings. — A varnish  made  of  asphalt  dissolved 
in  quick-drying  linseed  oil  is  the  best  for  putting  on  rough  castings. 
It  will  not  readily  soften  with  oil  if  it  is  allowed  to  dry  perfectly. 

Varnish  for  Polished  Metal. — White  lac  dissolved  in  alcohol  is  good, 
but  will  not  stand  much  exposure  to  the  weather.  The  varnish  can 
ne  made  into  good  lacquer  for  brass  work,  by  coloring  it  with  a little 
turmeric  and  annato. 

Additional  Varnishes. — Very  superior  varnishes  are  made  with  a 
solvent  composed  of  highly  rectified*  alcohol  and  benzole  instead  of 
using,  in  the  common  way,  alcohol  alone.  The  alcohol  should  be 
ivarly  pure,  and  equal  portions  of  it  and  the  benzole  mixed  together. 
The  following  are  different  varnishes  made  with  gum  resins  and  alco- 
hol— benzole  solvent: 

1.  For  carriage  varnish : Copal  twenty-eight  ounces,  amber  eight 
ounces,  anime  four  ounces,  camphor  half  ounce,  solvent  one  gallon. 

2.  Varnish  for  external  use:  Copal  twenty-eight  ounces,  amber 
four  ounces,  anime  four  ounces,  camphor  half  ounce,  solvent  one  gal- 
lon. 

3.  Furniture  varnish : Copal  twenty-four  ounces,  shellac  (bleach- 
ed,) eight  ounces,  olibanum  four  ounces,  camphor  half  ounce,  solvent 
one  gallon. 

4.  Picture  varnish : Copal  twenty  ounces,  darner  twelve  ounces, 
mastic  eight  ounces,  solvent  one  gallon. 

5.  White  hard  varnish  : Copal  eight  ounces,  mastic  sixteen  ounces, 
sandarac  four  ounces,  camphor  half  ounce,  solvent  one  gallon. 

6.  French  Polish:  Shellac  thirty-two  ounces,  solvent  one  gallon. 

7.  Another  French  Polish : Shellac  thirty-two  ounces,  olibanum 
four  ounces,  solvent  one  gallon. 

8.  V arnish  for  prints  and  maps : Mastic  sixteen  ounces,  sandarac 
oixteen  ounces,  Canada  liJsam  four  ounces,  solvent  one  gallon. 


304 


PRACTICAL  CYCLOPAEDIA. 


9.  Varnish  for  iron  (to  be  applied  hot :)  Resin  twelve  ounces;  san- 
darac  sixteen  ounces,  seed  lac  six  ounces,  solvent  one  gallon. 

Preparations  of  lacker : 

1.  Sandarac  twenty-six  ounces,  shellac  six  ounces,  turmeric  six 
ounces,  gamboge  one  ounce,  solvent  one  gallon. 

2.  Seed  lac  eighteen  ounces,  amber  (fused)  six  ounces,  gamboge  half 
ounce,  dragon’s  blood  one  ounce,  saffron  half  ounce,  solvent  one  gallon. 

3.  Seed  lac  eight  ounces,  copal  four  ounces,  sandarac  twelve  ounces, 
turmeric  two  ounces,  aloes  one  ounce,  gamboge  one  ounce,  dragon’s 
blood  half  ounce,  solvent  one  gallon. 

The  benzole  and  alcohol  should  be  previously  mixed  together  in 
equal  parts,  and  distilled  together  with  seven  ounces  of  caustic  lime 
to  each  gallon.  The  gum  resins  should  be  reduced  to  as  small  pieces 
as  possible  before  being  fed  into  the  solvent. 

In  making  varnish,  the  gum  is  melted,  then  hot  linseed  oil  is  pour- 
ed in,  and  finally  benzine  is  added.  Petroleum  benzine  is  a very  poor 
solvent  of  the  gums  used  in  making  varnish,  and  is  apt  to  separate, 
but  the  coal  tar  benzine  is  nearly  as  good  as  the  spirits  of  turpentine. 

Transparent  Japan. — Oil  of  turpentine,  four  ounces ; oil  of  laven- 
dar,  three  ounces ; camphor,  one-half  drachm ; copal,  one  ounce ; dis- 
solve. Used  to  Japan  tin,  but  quick  copal  varnish  is  mostly  used  in- 
stead. • 

Japanning  Old  Tea  Irays. — First  clean  them  thoroughly  with  soap 
and  water  and  a little  rotten  stone ; then  dry  them  by  wiping  and 
exposure  at  the  fire.  Now,  get  some  good  copal  varnish,  mix  with  it 
some  bronze  powder,  and  apply  with  a brush  to  the  denuded  parts, 
after  which  set  the  tea  tray  in  an  oven  at  a heat  of  212  or  300  de- 
grees until  the  varnish  is  dry.  . Two  coats  will  make  it  equal  to  new. 

Pale  Lacquer  for  Tin  Flate. — Best  alcohol,  8 ounces;  turmeric,  4 
drachms ; hay  saffron,  2 scruples ; dragon’s  blood,  4 scruples ; red  San- 
ders, 1 scruple ; shell  lac,  1 ounce ; gum  sanderac,  2 drachms ; gum 
mastic,  2 drachms  ; Canada  balsam,  2 drachms ; when  dissolved  add 
spirits  turpentine,  80  drops. 

Good  Lacquer  for  Brass. — Seed  lac,  6 ounces ; amber  or  copal,  2 
ounces;  best  alcohol,  4 gallons;  pulverized  glass,  4 ounces;  dragon’s 
blood,  40  grains  ; extract  of  red  sandal  wood,  obtained  by  water,  30 
grains. 

Lacquer  for  Philosophical  Instruments. — Alcohol,  80  ounces;  gum 
gutta,  3 ounces ; gum  sandarac,  8 ounces ; gum  elemi,  8 ounces ; 
dragon’s  blood,  4 ounces;  seed  lac,  4 ounces;  terra meritta,  3 ounces; 
saffron,  18  grains ; pulverized  glass,  12  ounces. 


PROTECTING  AND  PRESERVING  WOOD  AND  IRON. 


305 


Brown  Bronze  Dip  for  Coating  Hat  Hooks , $c. — Iron  scales,  1 
hamd;  arsenic,  1 ounce;  muriatic  acid,  1 pound;  zinc,  (solid)  10 
ounces.  The  zinc  should  be  kept  in  only  when  the  bath  is  used.  The 
castings  -must  be  perfectly  clean  from  sand  or  grease. 

Green  Bronze  Dip. — Wine  vinegar,  2 quarts ; verditer  green,  2 
ounces ; sal-ammoniac,  1 ounce ; salt,  2 ounces ; alum,  J ounce ; 
French  berries,  8 ounces.  Boil  the  ingredients  together. 

Olive  Bronze  Dip  for  Brass. — Nitric  acid,  3 ounces;  muriatic  acid, 
2 ounces ; add  tilanium  or  palladium ; when  the  metal  is  dissolved, 
add  2 gallons  pure  soft  water  to  each  pint  of  the  solution. 

To  Bronze  Gun  Barrels. — Dilute  nitric  acid  with  water  and  rub 
the  gun  barrels  with  it ; lay  them  by  for  a few  days,  then  rub  them 
with  oil  and  polish  them  with  beeswax. 

To  Bronze  Cast-iron. — Clean  it  thoroughly  and  dip  it  into  a solu- 
tion of  sulphate  of  copper.  The  sulphate  of  copper  is  dissolved  in 
water.  Or  buy  bronzing  powders  of  the  dealers  in  paint. 


PROTECTING  AND  PRESERVING  WOOD  AND  IRON. 

Water-proofing  and  Strengthening  Wood. — There  are  many  ways 
of  rendering  wood  durable,  hard,  strong  and  impenetrable  to  liquids, 
but  there  seems  to  be  ample  room  for  improvement  in  this  depart- 
ment. Carriage  wheels  have  been  made  much  more  durable  by  sat- 
urating them  with  boiled  oil.  Rosin,  pitch,  asphaltum,  wax,  tallow 
and  other  substances  have  been  used  to  keep  out  water ; petroleum 
and  turpentine  have  been  kept  with  little  waste  in  barrels  prepared 
with  matters  that  have  affinity  for  water ; and  creosoting,  kyanizing, 
&c.,  have  been  long  used  to  prevent  rot.  The  mummies  of  Egypt 
have  been  preserved  thousands  of  years  by  asphaltum.  This  sub- 
stance is  water-proof,  and  renders  wood  stronger  to  resist  crushing ; 
it  seems  capable  of  useful  application  in  vessels  to  contain  liquids 
that  will  not  act  upon  it,  or  be  injured  by  its  flavor.  But  what  is 
wanted  to  prepare  wood  for  mechanical  use  is  something  analogous 
to  the  substance  in  bones  that  is  strong,  yet  it  must  solidifiy  without 
shrinking.  Asphaltum  and  rosin  are  too  brittle,  and  give  little 
strength.  Glue  is  strong,  but  the  water  in  it  must  evaporate,  and 
then  it  will  not  fill  the  pores.  Tough  gums,  such  as  shellac,  require 
solvents  that  must  evaporate.  And  there  are  objections  to  most  of 
the  substances  that  are  cheap.  It  is  a question  for  chemists,  and  one 
20 


306 


PRACTICAL  CYCLOPAEDIA. 


that  offers  a great  reward  to  him  who  most  successfully  solves  it. 
Wood  with  its  pores  completely  filled  with  a substance  that  can  repel 
water  or  oil,  and  that  increases  its  strength,  becomes  a new  material, 
and  may  sell  at  a high  price. 

A Good  Method  of  Preserving  Wood  for  Fences. — The  tar  obtained 
in  the  manufacture  of  pyrolygneous  acid  has  been  recommended  as 
the  best  preservative  of  every  kind  of  wood  fence.  For  this  purpose 
it  should  be  gently  heated  in  an  iron  pot,  and  laid  on  with  a brush. 
It  soaks  into  the  wood,  and  seems  to  leave  “ nobody,”  as  the  painters 
express  it ; but  after  some  days  exposure  to  the  sun,  the  surface  and 
texture  of  the  wood  will  be  much  altered,  for  it  will  be  so  hard  and 
impervious  that  it  will  be  very  difficult  to  make  any  impression  on  it. 
If  a second  or  third  coat  of  the  tar  be  laid  on,  it  will  then  bear  out. 
When  these  are  dry,  if  required  for  ornamental  work,  it  may  be 
painted  in  oil  in  the  usual  manner. 

An  Application  to  Preserve  Wood  in  Damp  Places. — A coating  to 
preserve  wood  in  damp  situations  may  be  made  by  beating  twelve 
pounds  of  rosin  in  a mortar,  and  adding  to  it  three  pounds  of  sulphur 
and  twelve  pints  of  whale  oil.  This  mixture  must  then  be  melted 
over  a fire,  and  stirred  well  while  it  is  melting.  Ocher  of  any  re- 
quired color  ground  in  oil  may  be  put  to  it.  This  composition  must 
be  laid  on  hot,  and  when  the  first  coat  is  dry,  which  will  be  in  two  or 
three  days,  a second  coat  may  be  given ; and  a third,  if  necessary. 

To  Prevent  Posts  and  Piles  from  Potting. — The  following  coating 
has  been  recommended,  which  is  the  more  suitable  since  it  is  econom- 
ical, impermeable  to  water,  and  nearly  as  hard  as  stone : Take  50 
parts  of  rosin,  40  of  finely  powdered  chalk,  300  parts  (or  less)  of  fine, 
white,  sharp  sand,  4 parts  of  linseed  oil,  1 part  of  native  red  oxide  of 
copper,  and  1 part  of  sulphuric  acid.  First  heat  the  rosin,  chalk, 
sand  and  oil  in  an  iron  boiler ; then  add  the  oxide,  and,  with  care, 
the  acid ; stir  the  composition  carefully,  and  apply  the  coat  while  it 
is  hot.  If  it  be  not  liquid  enough,  add  a little  more  oil.  This  coat- 
ing, when  it  is  cold  and  dry,  forms  a varnish  which  is  as'  hard  as 
stone. 

To  Preserve  Wood  Placed  in  the  Ground. — A very  good  composi- 
tion for  preserving  wood  which  is  to  be  placed  in  the  ground,  and 
subjected  to  rapid  decay,  is  made  with  coal  tar,  quick-lime,  and 
ground  charcoal.  The  tar  is  first  heated  in  an  iron  vessel;  then 
about  a pound  each  of  quick-lime  and  charcoal  to  every  five  gallons, 
stirred  among  it  until  the  whole  has  become  thoroughly  mixed.  It 


PROTECTING  AND  PRESERVING  WOOD  AND  IRON.  307 

is  applied  hot  with  a brush,  or  the  wood  may  be  dipped  into  it.  This 
preparation  resists  the  attacks  of  insects. 

Another  Method  to  Preserve  Telegraph  and  Fence  Posts. — After  the 
post  is  put  in  the  ground,  and  the  hole  filled  up  to  within  fourteen 
inches  of  the  top  of  the  surface,  then  put  about  one-half  of  a bushel 
of  iron  chips  around  the  post  and  fill  up  with  earth  two  inches  above 
the  chips.  These  chips  will  soon  form  a solid  mass  around  the  post, 
which  will  help  to  keep  it  firm  and  prevent  it  from  rotting.  The 
chips  can  be  had  at  any  machine  shop  at  very  little  cost. 

Soaking  Fence  Posts  and  Other  Timber  in  Blue  Vitriol. — One  pound 
of  blue  vitriol  to  forty  pounds  of  water.  If  the  timber  is  dry,  soak  it 
ten  days ; if  green,  six  will  be  sufficient.  This  solution  will  do  for 
all  kinds  of  timber  requiring  exposure  to  the  weather — spouts,  shin- 
gles, bean  poles,  stakes,  &c.  Some  use  for  posts  one  pound  of  vitriol 
to  twenty  quarts  of  water. 

Petroleum  for  Preserving  Wood. — The  oil  wells  near  Prome,  in 
Burmah,  have  been  in  use  from  time  immemorial.  Wood,  both  for 
ship  building  and  house  building,  is  invariably  saturated  or  coated 
with  the  product  of  these  wells.  The  result  is  entire  immunity  from 
decay,  and  the  ravages  of  the  white  ants  that  in  that  country  are  so 
generally  destructive.  M.  Crebin,  a Belgian  government  engineer, 
who  has  tried  experiments  upon  the  relative  advantages  of  creosote 
and  sulphate  of  copper  for  the  preservation  of  timber  in  marine  con- 
structions from  the  attacks  of  worms,  &c.,  says  that  creosoting  is  the 
only  process  he  has  found  to  succeed  for  this  purpose.  He  sta+^s  that 
sulphate  of  copper  affords  no  protection  whatever  against  the  action 
of  salt  water  and  marine  insects.  The  Belgian  government  now  re- 
quires that  all  the  wood  sleepers  used  in  the  state  railways  should  bo 
creosoted ; and  the  government  of  Holland  have  also  made  the  same 
resolution,  and  upwards  of  300,000  sleepers  per  annum  are  now  being 
creosoted  by  the  Dutch  government,  and  more  by  the  Belgian  gov- 
ernment. 

German  Method  for  Preserving  Wood. — The  following  method  is 
used  in  Germany  for  the  preservation  of  wood : Mix  40  parts  oi 
chalk,  50  of  rosin,  4 of  linseed  oil,  melting  them  together  in  an  iron 
pot ; then  add  1 part  of  native  oxide  of  copper,  and  afterward,  with 
care,  1 part  of  sulphuric  acid.  The  mixture  is  applied  while  hot  to 
the  wood  by  means  of  a brush.  When  dry  it  forms  a varnish  as  hard 
as  stone. 

Sulphate  of  copper  for  Preserving  Wood. — It  has  recently  been  dis- 
covered that  sulphate  of  copper  is  an  excellent  preservative  of  wood. 


308 


PRACTICAL  CYCLOPAEDIA. 


A weak  solution  of  it  is  used  in  the  Garden  of  Plants,  Paris,  for  pre- 
serving the  mats  with  which  the  hot  houses  are  covered. 

Preserving  Wood  by  Charring. — Charring  the  outside  of  wood  that 
is  put  into  the  ground,  as  the  ends  of  piles,  posts,  and  the  wood  laid 
in  the  foundation  of  buildings  was  practiced  by  the  ancient  Romans, 
and  is  found  very  effective,  as  charcoal  is  perfectly  incorruptible. 

Coal  Tar  for  Preserving  Wood. — Coal  tar  is  much  better  calculated 
to  preserve  outside  wood  and  iron,  as  well  in  land  as  in  water,  than 
vegetable  tar.  The  editors  of  the  Country  Gentleman  say : Any  wood 
structure  or  vessel,  not  exposed  to  the  sun  may  he  preserved  by  the 
use  of  coal  tar  better  and  cheaper  than  by  the  use  of  any  other  appli- 
cation we  know  of.  Por  exposure  to  the  sun  light  colors  are  desi- 
rable. 

Protecting  Wood  with  Silicate  of  Potash. — The  silicate  of  potash 
renders  wood  hard  and  impervious  to  moisture,  if  it  is  washed  with 
dilute  muriate  acid  after  the  silicate  has  become  dry. 

Protecting  Iron  and  Wood  with  Oil  and  Coal  Tar. — Some  telegraph 
companies  boil  the  wire  they  use  about  fifteen  minutes  in  linseed  oil, 
by  which  process  it  receives  a coat  of  glazing  which  preserves  it  from 
rust.  The  wooden  braces  of  sycamore  are  boiled  one  hour  in  ordi- 
nary coal  tar  to  render  it  secure  against  warping  or  cracking  from 
sun  or  rain. 

To  Prevent  Dry  Rot  in  Timber. — We  have  been  informed  that 
coal  tar  applied  hot  to  timber  having  the  dry  rot,  will  arrest  the 
decay. 

Time  to  Cut  Timber. — It  is  said  that  if  you  cut  timber  from  the 
middle  of  September  to  the  middle  of  December  you  cannot  get  a 
worm  into  it — that  there  will  be  no  powderpost.  October  and  No- 
vember are  the  best  months.  Cut  from  March  to  June,  and  you  can 
not  save  the  timber  from  worms  and  borers. 


LEATHER,  HIDES,  FURS,  TANNING  AND  DRESSING. 

EFFECT  OF  AGE  ON  LEATHER. 

The  Scientific  American  says  that  calf-skin  leather,  instead  of  im- 
proving in  quality  with  age  (as  generally  supposed,)  when  made  into 
boots,  deteriorates  rapidly.  It  is  subject  to  a species  of  dry  rot,  and 
in  the  course  of  three  years  becomes  as  tender  as  brown  paper.  It 


LEATHER,  HIDES,  FURS,  TANNING  AND  DRESSING.  309 

first  appears  at  the  edge  near  the  soles,  in  the  form  of  a black  glossy 
sweat,  resembling  varnish,  gradually  proceeding  over  the  whole. 
Grease  rather  accelerates  than  arrests  this  decay ; sole  leather  en- 
dures much  longer  under  constant  use  than  when  laid  away  in  a dry 
situation.  Cowskin  and  kip  leather  are  not  thus  affected,  but  the 
best  as  well  as  the  poorest  calf-skins  are  subject  to  it. 

A PREPARATION  FOR  PRESERVING  LEATHER. 

We  translate  from  the  Gerber  Courier  a receipt  for  a preparation 
which  is  said  to  insure  great  durability  to  leather,  and  to  make  it 
very  pliable  and  soft.  It  consists  of  four  articles,  tallow,  soap,  resin, 
and  water.  These  ingredients  are  prepared  as  follows : twenty-one 
parts  of  tallow  are  melted  in  a vessel,  three  parts  of  resin  added,  and 
the  two  when  melted  mixed  well  together.  In  another  vessel  seven 
parts  of  good  washing  soap  are  dissolved  in  seventy  parts  of  pure  rain 
water.  After  it  is  dissolved  and  the  mass  heated  to  the  boiling  point, 
we  add  the  part  prepared  before ; let  it  boil  once  more  gently,  and 
the  preparation  is  ready  for  use.  It  is  especially  adapted  to  boots, 
harness  leather,  and  belting. 

A SUBSTITUTE  FOR  LEATHER. 

The  London  Times  endorses  the  claims  of  an  invention,  owned  by 
a Mr.  Szerelmy  of  England,  which,  according  to  the  description  of 
the  article,  possesses  every  quality  of  the  real  leather,  and  is  vastly 
superior  to  it  on  many  accounts.  It  will  not  crack,  is  tougher,  will 
wear  longer  and  will  resist  water  as  effectually  as  rubber.  The 
leather  cloth  can  be  of  any  color,  and  a pair  of  boot  tops  which  cost 
of  calf-skin  one  dollar  and  a half,  will  cost  of  this  material  only  twenty- 
five  cents.  The  invention  is  of  immense  value. 

TO  RENDER  LEATHER  VERMIN-PROOF. 

Some  two  hundred  thousand  dollars  worth  of  boots  and  shoes  were 
recently  destroyed  on  a vessel  hence  to  California.  An  application 
of  castor-oil  will  render  leather  vermin-proof,  at  the  same  time,  it  is 
as  good  a dressing  to  preserve  it  as  is  known.  It  may  be  mixed  with 
tallow  or  other  oil  if  preferred,  say  half  and  half. 


310 


PRACTICAL  CYCLOPAEDIA. 


TO  POLISH  ENAMELED  LEATHER. 

Take  half  a pint  of  the  best  cream,  a quarter  of  a pint  of  linseed 
oil,  make  them  each  lukewarm  and  then  mix  them  well  together. 
Having  previously  cleaned  the  leather,  rub  it  over  with  a sponge 
dipped  in  the  mixture;  then  rub  it  with  a soft  dry  cloth  until  a bril- 
liant polish  is  produced. 

TO  POLISH  PATENT  LEATHER  ON  CARRIAGES,  &C. 

First  apply  sweet  oil  with  a soft  piece  of  muslin;  then  after  a few 
hours  polish  by  rubbing  with  a soft,  pliable  piece  of  muslin. 

LEATHER  SCRAPS. 

Leather  scraps  make  excellent  foot  paths,  side  walks,  and  roads. 
As  fuel,  some  leather  workers  estimate  them  worth  as  much  as  an- 
thracite coal,  ton  for  ton.  But  they  are  far  the  most  valuable  for 
manure. 


THE  USE  OF  RAW  HIDE. 

Few  persons  know  the  value  of  raw  hides—1 u deacon  ” skins  for  in- 
stance. Take  a strip  of  well-tanned  raw  hide  an  inch  wide,  and  a 
horse  can  hardly  break  it  by  pulling  back — two  of  them  he  can  not 
break.  Cut  into  narrow  strips  and  shave  the  hair  off  with  a sharp 
knife  to  use  for  bag  strings,  the  strings  will  outlast  two  sets  of  bags. 
It  will  outlast  common  hoop  iron  in  any  shape,  and  is  stronger.  It  is 
good  to  wrap  around  a broken  thill — better  than  iron.  Two  sets  of 
rawhide  halters  will  last  a man’s  life  time — if  he  don’t  live  too  long. 
In  some  places  the  Spaniards  use  raw  hide  log  chains  to  work  their 
cattle  with,  cut  into  narrow  Strips  and  twisted  together,  hawser  fash- 
ion. It  can  be  tanned  so  that  it  will  be  soft  and  pliable  like  harness 
leather. 


TO  DRESS  RAW  HIDE. 

When  the  skin  is  first  taken  from  an  animal,  (a  calf  for  instance,) 
spread  it  flesh  side  up ; then  make  fine  two  parts  of  salt,  and  one  part 
each  of  saltpeter  and  alum ; sprinkle  this  evenly  over  the  surface ; 
roll  it  up,  and  let  it  lay  a few  days  till  dissolved.  Then  take  off  what 


LEATHER,  HIDES,  FURS,  TANNING  AND  DRESSING.  311 

flesh  remains,  and  nail  the  skin  to  the  side  of  a barn  in  the  sun,  or  in 
dry  weather  stretch  on  the  ground  by  driving  pegs  in  the  edge  of  the 
skin.  It  must  be  stretched  tight,  or  there  will  be  hard  and  ugly  wrin- 
kles you  can  not  get  out.  After  drying,  and  the  flesh  is  sufficiently 
off,  it  is  fit  to  cut  up.  But  to  make  it  soft  and  pliable  like  harness 
leather,  put  neat’s  foot  oil  on  it — fasten  it  up  again,  and  let  it  remain 
a day  or  two  in  the  sun.  Then  take  a stick  about  three  inches  wide, 
and  long  enough  to  work  with  both  hands,  made  like  a wedge  on  the 
end,  and  rub  out  all  the  oil  you  can,  and  it  is  dressed  with  the  hair  on. 

TO  CURE  SHEEP  SHINS  WITH  THE  WOOL  ON. 

Take  one  tablespoonful  of  alum  and  two  of  saltpeter ; pulverize  well 
and  mix  together  thoroughly.  Sprinkle  this  powder  upon  the  flesh 
side  of  the  skin  and  fold  together  with  the  wool  out ; hang  up  in  a 
cool  place.  In  two  or  three  days,  as  soon  as  dry,  take  down  and 
scrape  the  flesh  with  a blunt-edged  knife  till  clean.  This  completes 
the  process.  Such  skins  make  excellent  saddle  covers. 

SHEEP  SKINS  FOR  MATS. 

Steep  the  skins  in  water,  and  wash  them  well  till  they  are  soft  and 
clean ; they  are  then  scraped  and  thinned  on  the  flesh  side  with  the 
fleshing  knife,  and  laid  in  fermented  bran  for  a few  days,  after  which 
they  are  taken  out  and  washed ; a solution  of  salt  and  alum  is  then 
made,  and  the  flesh  side  repeatedly  and  well  rubbed  with  it  till  it  ap- 
pears well  bleached ; after  which  make  a paste  to  the  consistency  of 
honey,  of  the  alum  and  salt  solution,  by  adding  wheaten  flour  and  the 
yolk  of  eggs,  and  spread  this  paste  on  the  flesh  side ; after  this  they 
are  stretched  and  dried,  and  when  dry  rubbed  with  pumice  stone. 

TANNING  DEER  SKINS. 

The  method  usually  practiced  in  preparing  deer  skins  for  market, 
is  as  follows : The  skins  are  placed  in  a barrel  of  water,  with  enough 
ashes  to  make  a weak  ley.  They  remain  there  until  the  hair  comes 
off  easily,  with  a graining  knife,  and  they  are  then  grained.  They 
are  then  hung  up  to  dry,  until  hard  and  flinty,  and  then  they  are 
soaked  in  rain  water,  with  a little  soft  soap ; the  water  being  about 
blood-warm.  To  dry  them,  wringing  is  resorted  to ; and  after  this 
process,  the  wrinkles  are  pulled  out  by  the  hand.  They  should  be 


312 


PRACTICAL  CYCLOPAEDIA. 


next  smoked  with  rotten  wood,  or  sawdust,  in  a long  trench,  for  a day 
or  so,  the  skins  being  placed  loosely  in  a box,  or  barrel,  and  again 
washed  in  rain  water.  This  process  is  repeated  two  or  three  times, 
and  a very  well  tanned  skin  is  the  result. 

DRESSING  FUR  SKINS. 

Well-handled  skins,  that  is  those  which  are  properly  prepared,  will 
always  sell  for  ten  to  twenty-five  per  cent,  and  sometimes  fifty  per 
cent  more  than  similar  skins  badly  handled. 

In  the  first  place,  carefully  avoid  getting  blood  or  dirt  upon  the  fur 
before  skinning.  If  that  is  unavoidable,  carefully  clean  and  dry  it 
before  you  take  off  the  pelt,  which  of  all  small  animals,  such  as  mink, 
fox,  weasel,  cats,  wild  or  tame,  muskrat,  fisher,  otter,  rabbits,  squir- 
rels, should  be  taken  off  without  ripping  down  the  belly,  and  no  bones 
should  be  left  in  legs  or  tail,  and  no  flesh  left  adhering  to  the  pelt. 
This  must  be  carefully  scraped  or  picked  off,  before  or  after  the  pelt 
is  stretched,  which  is  best  done  upon  a thin,  smooth  board,  or  shin- 
gle, cut  a little  tapering,  upon  which  the  skin  should  be  turned  inside 
out  as  soon  as  it  is  stripped  from  the  body,  and  drawn  smooth  and 
tight  and  tacked  fast,  and  then  hang  up  to  dry  in  the  air,  or  in  the 
smoke,  with  but  little  heat  from  the  fire.  If  you  are  in  the  woods,  or 
where  you  cannot  get  boards  or  shingles  to  make  your  stretchers,  you 
must  adopt  the  Indian’s  mode,  and  stretch  your  pelts  upon  a bow 
made  of  a hickory  sprout,  or  other  tough  wood,  which,  after  trimming 
perfectlv  smooth,  vou  will  slightly  notch  in  the  middle  of  the  length, 
ana  Dena  towara  me  i^rccn  Then  half-way  from  the  nose  end  cut 
two  notches  and  insert  a brace,  which  will  be  held  in  place  by  tying  a 
string  around  the  ends  so  **s  to  bring  them  just  near  enough  together 
to  suit  the  size  of  your  pelt.  It  is  sometimes  necessary  to  put  in  two 
or  more  braces,  to  hold  the  sides  of  the.  bow  firm  and  wide  enough 
apart  to  stretch  the  skin  into  a good  shape,  and  to  the  utmost  tension, 
which  adds  to  their  value. 

It  is  not  necessary  to  stretch  skins  fur  side  out  to  show  the  quality. 
A good  judge  can  tell  a good  pelt  as  soon  as  he  sees  the  flesh  side. 

To  dress  skins  with  the  fur  on,  stretch  them  tightly  upon  a board, 
and  scrape  with  a dull  knife  until  you  remove  all  the  flesh.  Mix  two 
quarts  of  milk,  a teacupful  of  salt  and  half  an  ounce  of  oil  of  vitriol. 
Warm  this  mixture  to  somewhat  more  than  blood  heat,  but  not  scald- 
ing, and  soak  the  skin  in  it  forty  minutes,  stirring  and  squeezing  it 
in  the  warm  liquid.  Press  out  the  liquid  and  let  the  skin  dry  a sho'4. 


CEMENTS  AND  GLUES. 


313 


time,  and  then  commence  rubbing  the  flesh  side  with  all  your  strength 
across  the  smooth  edge  of  a board.  Continue  this  work  until  the  pelt 
is  entirely  dry. 

Another  process  is  to  cover  the  flesh  side  of  the  skins  when  first  ta- 
ken off  with  powdered  alum  and  salt  in  equal  quantities,  which  may 
remain  from  one  to  four  days,  and  then  be  washed  off  in  warm  soap- 
suds, partially  dried,  and  afterward  rubbed  until  thoroughly  so.  In 
rubbing  dry  you  may  use  powdered  chalk,  and  afterward  sprinkle 
with  powdered  alum  and  fold  up  for  a few  days,  when  the  skin  will 
be  thoroughly  cured  and  very  soft. 

For  making  glove  leather,  the  hair  must  be  first  removed  by  lime 
or  ley  upon  the  flesh  side,  then  thoroughly  wash  in  soap-suds,  and 
afterward  soak  several  days  in  a paste  made  of  brains ; then  rub  dry, 
and  cure  by  smoking  moderately  for  a week  in  a cool  place.  This 
will  give  the  fine,  soft  durable  Indian  moccasin  leather. 

TANNING  SKINS  WITH  THE  FUR  ON. 

Nail  the  fresh  skins  tightly  and  smoothly  against  a door,  keeping 
the  inside  out.  Next  proceed  with  a broad-bladed  blunt  knife  to 
scrape  away  all  loose  pieces  of  flesh  and  fat ; then  rub  in  much  chalk, 
and  be  not  sparing  of  labor;  when  the  chalk  begins  to  powder  and 
fall  off,  take  the  skin  down,  fill  it  with  finely  ground  alum,  wrap  it 
closely  together,  and  keep  it  in  a dry  place  for  two  or  three  days  ; 
at  the  end  of  that  time  unfold  it,  shake  out  the  alum,  and  the  work 
is  over. 


TO  PRESERVE  HIDES  AND  SKINS. 

Dr.  Calvert  says  hides  or  skins  immersed  for  twenty-four  hours  in 
a solution  of  one  part  of  carbonic  acid  to  fifty  of  water,  and  then  dried 
in  the  air,  will  remain  quite  sweet.  Hides  and  bones  thus  prepared 
have  been  safely  imported  from  Monte  Video. 


CEMENTS  AND  GLUES. 

Cements  for  Porcelain , Marble,  Alabaster,  Glass,  <Jc. — Take  of  izin- 
glass  two  drachms,  wet  it  with  water,  and  allow  it  to  stand  until  sof- 
tened, then  add  as  much  proof  spirit  as  will  rather  more  than  cover 


3L4 


PEACTICAL  CYCLOPEDIA. 


it,  and  dissolve  with  a moderate  heat.  Take  of  gum  mastic  one 
drachm,  dissolve  it  in  two  or  three  drachms  of  rectified  spirits.  Mix 
the  two  solutions,  and  stir  in  one  drachm  of  gum  ammoniacum  in  a 
fine  powder,  and  rubbed  down  with  a little  water.  Keep  the  cement 
in  a bottle.  When  required  for  use  place  the  bottle  in  warm  water, 
and  apply  the  cement  with  a stick  or  small  hard  brush  to  the  china 
previously  warmed.  Compress  the  pieces  firmly  together  until  cold, 
taking  care  to  make  the  contact  perfect,  and  using  a very  thin  layer 
of  cement. 

The  white  of  eggs  thickened  with  powdered  quicklime  is  also  used 
as  a cement  for  broken  china,  marble  and  glass. 

White  resin  and  white  beeswax  melted  and  mixed  with  plaster  of 
Paris  make  a good  cement  for  mending  alabaster  and  marble  orna- 
ments. 

A transparent  cement  for  glass  is  made  by  dissolving  one  part  of 
india  rubber  in  chloroform,  and  adding  sixteen  parts,  by  measure  of 
gum  mastic  in  powder.  Digest  for  two  days,  and  frequently  shake 
the  vessel  in  which  these  substances  are  contained.  The  cement  is 
applied  with  a fine  camel’s  hair  brush. 

The  silicate  of  soda  is  about  the  best  cement  that  can  be  used  for 
mending  broken  crystal. 

To  Join  Alabaster. — Ornaments  of  alabaster  or  plaster  may  be  joined 
together  by  means  of  a little  white  of  an  egg,  thickened  with  finely 
powdered  quicklime,  or  by  a mixture  of  newly-baked  and  finely  pow- 
dered plaster  of  Paris,  mixed  up  with  the  least  possible  quantity  of 
water. 

To  mend  China — Excellent. — Take  a very  thick  solution  of  gum 
arabic  in  water,  and  stir  into  it  plaster  of  Paris  until  the  mixture  be- 
comes a viscious  paste.  Apply  it  with  a brush  to  the  fractured  edges, 
and  stick  them  together.  In  three  days  the  article  cannot  again  be 
broken  in  the  same  place.  The  whiteness  of  the  cement  renders  it 
doubly  valuable. 

Cement  for  China,  &c.,  which  stands  fire  and  water.  With  a small 
camel’s  hair  brush  rub  the  broken  edges  with  a little  carriage  oil- var- 
nish, and  let  it  dry  thoroughly.  . 

Cement  for  Broken  China , Glass,  Alabaster,  or  Ivory  Ornaments. — 
A quarter  of  an  ounce  of  the.  best  fine  izinglass — not  gelatine — half  an 
ounce  of  spirits  of  wine ; put  the  izinglass  into  a very  small  jug  with 
a lip ; pour  on  it  & few  drops  of  fast  boiling  water.  This  will  dissolve 
the  izinglass.  Then  put  in  the  spirits  of  wine.  Let  it  stand  ten  min- 
utes by  the  fire,  or  until  the  whole  is  well  mixed.  Pour  it  into  a bot- 


CEMENTS  AND  GLUES. 


315 


tie  with  a tiny  neck ; when  cold  it  will  he  a solid  white  mass.  The 
articles  to  be  repaired  must  be  dry  and  warm;  melt  the  cement  by 
standing  the  bottle  in  hot  water,  and  apply  it  with  a camel's  hair 
brush.  After  using,  observe  that  the  bottle  is  well  corked,  or  the  ce- 
ment loses  its  strength  by  evaporation.  This  is  the  cheapest,  best, 
and  readiest  cement  to  use  for  repairing  articles  not  intended  to  con- 
tain hot  water,  as  this  would  cause  the  mended  fracture  to  come  to 
pieces. 

Cement  for  Wood  and  Glass. — Dissolve  common  glue  in  a carpen- 
ter’s glue  pot,  and  add  to  it  finely  sifted  wood  ashes,  until  it  becomes 
somewhat  thicker,  but  still  pasty.  Apply  it  while  hot,  and  press  the 
edges  of  the  glued  article  firmly  together.  This  cement  is  said  to  be 
very  adhesive  for  wood. 

Cement  for  Mending  Glass. — A transparent  cement  for  glass  is 
made  by  dissolving  one  part  of  India  rubber  in  chloroform,  and  add- 
ing sixteen  parts  by  measure  of  gum  mastic  in  powder.  Dissolve  for 
two  days  and  frequently  shake  the  vessel  in  which  the  substances  are 
contained. 

Cement  for  Glass , as  Lamps,  $c. — Mix  quickly  white  of  egg  and 
good  quick-lime,  and  use  instantly. 

Amber  is  joined  or  mended  by  smearing  the  surfaces  of  the  pieces 
with  linseed  or  boiled  oil,  and  then  strongly  pressing  them  together, 
at  the  same  time  holding  them  over  a charcoal  fire,  or  heating  them 
in  any  other  way  in  which  they  will  not  be  exposed  to  injury. 

Cement  for  Sealing  Fruit  Cans. — Melt  and  stir  well  together  one 
pound  of  rosin  and  one  ounce  of  tallow ; or, 

Rosin  four  parts,  tallow  one  part.  This  was  recommended  by  Mr. 
Watson  before  the  Polytechnic  Association. 

Another. — Equal  parts  shellac,  rosin  and  Venice  turpentine. 

Another. — One  pound  rosin,  one  ounce  beeswax,  one  ounce  tallow. 
After  the  wax  is  poured  on  the  cans,  cool  its  surface  with  cold  water, 
and  work  it  with  the  fingers,  pressing  out  all  bubbles  of  air,  and  leav- 
ing the  surface  smooth  and  firm. 

Cement  for  Kerosene  Oil  Lamps. — Plaster  of  Paris  is  the  common 
cement  used  for  fastening  brass  burners  to  the  glass. 

Plaster  of  Paris  is  said  to  make  a superior  cement  when  mixed  with 
warm  instead  of  cold  water.  It  should,  in  every  case,  be  applied  as 
soon  as  it  is  made,  because  it  sets  so  rapidly. 

Cement  for  the  Brass  Mountings  of  Paraffine  Lamps. — Take  equal 
parts  of  gum  shellac,  common  rosin  and  brick  dust,  and  reduce  them 
to  a fine  powder  in  a mortar.  Pill  the  inside  of  the  brass  mounting 


316 


PRACTICAL  CYCLOPAEDIA. 


with  this  cement,  and  place  it  on  a piece  of  sheet  iron  over  the  fire,  or 
gas  flame,  until  it  melts ; then  press  down  the  lamp  on  it,  and  allow 
all  to  cool.  The  cement  should  not  he  allowed  to  flow  over  on  lamps 
with  screwed  sockets,  as  it  is  difficult  to  remove  it  from  the  thread. 

Cement  for  Ivory , Mother  of  Pearl,  $c. — Dissolve  one  part  of  izin- 
glass  and  two  of  white  glue  in  thirty  of  water,  strain  and  evaporate  to 
six  parts.  Add  one-thirtieth  part  of  gum  mastic,  dissolved  in  half  a 
part  of  alcohol,  and  one  part  of  white  zinc.  When  required  for  use, 
warm  and  shake  up. 

Another  Ivory  Cement. — The  finest  izinglass  mixed  in  common  gin. 
They  should  be  melted  together  in  a wide-mouthed  bottle,  standing  in 
a sauce-pan  of  hot  water;  the  cement  should  be  very  stiff  when  cold, 
and  it  is  best  to  allow  it  to  become  so,  and  then  re-melt  it  for  use. 
This  is  also  an  admirable  cement  for  any  ornamental  china,  and  it  will 
stand  gentle  washing  although  not  soaking  in  water. 

Another. — A strong  solution  of  glue  and  whiting  is  a very  good  ce- 
ment for  ivory. 

Cement  for  Uniting  Bone. — A strong  solution  of  white  glue,  mixed 
with  some  fine  chalk. 

Cement  for  India  Rubber. — The  solution  employed  to  cement  India 
rubber  to  leather,  is  India  rubber  dissolved  in  naptha.  It  is  not  how- 
ever suitable  for  cementing  vulcanized  India  rubber  to  leather.  Gut- 
ta  percha  dissolved  in  naptha  also  makes  a good  cement. 

1 o Unite  India  Rubber. — The  edges  of  India  rubber  may  be  fast- 
ened together  by  means  of  a cement  made  by  dissolving  India  rubber 
in  spirits  of  turpentine  or  in  nseptha.  The  edges  should  be  faced  to- 
gether by  powerful  pressure  continued  for  two  days.  The  same  ce- 
ment and  process  will  secure  India  rubber  to  wood. 

India  rubber  can  be  dissolved  by  several  substances  which  evapo- 
rate and  leave  it  in  a solid  condition.  Naptha,  turpentine  and  ben- 
zole are  solvents,  but  the  latter  is  preferable  on  account  of  it  having 
a more  pleasant  odor  than  the  other  two.  You  can  form  it  upon  a 
mold  by  dipping  the  mold  into  the  solution  repeatedly  as  candles  are 
dipped ; allowing  the  rubber  to  harden  between  the  immersions.  If 
you  use  a wooden  mold  rub  the  surface  with  pumice  stone  before 
using  it. 

Cement  for  the  Soles  of  Boots  and  Shoes. — Turpentine  and  naptha 
will  dissolve  gutta  percha  and  India  rubber,  converting  these  sub- 
stances into  cement  for  the  soles  of  boots  and  shoes.  Cut  the  gutta 
percha  into  shreds,  place  it  in  the  naptha,  and  stir  it  frequently  until 
it  is  dissolved. 


CEMENTS  AND  GLUES. 


317 


Old  India  rubber  shoes  may  be  patched  by  the  use  of  warm  India 
rubber  cement  and  patches  of  old  rubber  laid  on  and  pressed  down 
with  a flat-iron. 

Vulcanized  India  rubber  withstands  heat  up  to  300  degrees  Fah- 
renheit. 

Water  Proof  Cement. — Incorporate  thoroughly  eight  parts  of  melt- 
3d  glue,  of  the  consistence  used  by  carpenters,  with  four  parts  of  lin- 
seed oil,  boiled  into  varnish  with  litharge.  It  hardens  in  about  for- 
ty-eight hours.  It  is  also  said  that  a compound  of  glue  with  one-fourth 
its  weight  of  Venice  turpentine,  made  as  above,  serves  to  cement  glass 
water  tight. 

Another. — Gum  shellac  dissolved  in  alcohol  makes  a water  proof 
cement. 

Water  Tight  Cement. — Mix  equal  parts  of  red  and  white  lead  with 
sufficient  boiled  linseed  oil  to  make  a paste. 

Fire  and  Water  Proof  Cement. — To  half  a pint  of  vinegar  add  the 
same  quantity  of  milk ; separate  the  curd  and  mix  the  whey  with  the 
white  of  five  eggs ; beat  it  well  together  and  sift  into  it  a quantity  of 
quick-lime  to  convert  it  to  the  consistency  of  a thick  paste.  It  is  said 
that  broken  vessels  mended  with  this  cement  never  afterwards  sepa- 
rate, for  it  resists  both  the  action  of  water  and  fire. 

Fire , Water  and  Weather  Proof  Cement.. — A cement  which  is  a 
good  protection  against  weather,  water  and  fire  to  a certain  extent,  is 
made  by  mixing  a gallon  of  water  with  two  gallons  of  brine,  then  stir 
in  two  and  a half  pounds  of  brown  sugar,  and  three  pounds  of  com- 
mon salt ; put  it  on  with  a brush  like  paint. 

Cement  for  Sticking  Brass  Letters  to  Window  Class. — Rosin  150 
parts,  wax  30  parts,  burnt  ocher  30  parts,  and  calcined  plaster  2 parts. 
Apply  warm. 

To  Make  Paper  Adhere  to  Tin. — Paste,  gum,  wax,  or  glue  will  not 
effect  it,  unless  the  surface  is  well  rubbed  with  acetic  acid  or  strong 
vinegar.  Many  other  acids  will  answer,  but  vinegar  is  always  cheap- 
est and  most  convenient. 

A good  paste  for  fixing  paper  labels  on  tinned  sheet  iron  may  be 
obtained  by  preparing  a paste  from  water,  rye  flour,  and  a small  quan- 
tity of  a solution  of  glue,  to  which  add  so  much  of  Venice  terebinth 
as  to  fit  it  for  brushing  over  the  labels,  which  will  adhere  closely  to 
the  tinned  surface  and  will  not  be  affected  by  moisture. 

A very  fine  marble  cement  is  made  by  soaking  plaster  of  Paris  in 
a strong  solution  of  alum,  after  which  it  is  baked  in  an  oven,  and  then 
ground  to  powder.  The  powder  is  then  mixed  with  water  and  ap- 


318 


PEACTICAL  CYCLOPAEDIA. 


plied  as  wanted.  It  sets  very  hard  and  takes  a brilliant  polish.  Jt 
may  he  mixed  with  metalic  colors,  such  as  red  lead,  so  as  to  produce 
an  imitation  of  marble. 

Diamond  Cement. — The  diamond  cement,  which  is  so  useful  in 
joining  glass,  china,  wood,  leather,  etc.,  is  formed  as  follows : White 
glue,  (or  gelatine)  4 pounds  ; white  lead,  (dry)  1 pound ; soft  water, 
4 quarts ; alcohol,  1 quart.  Boil  the  glue  and  the  lead  in  the  water 
by  means  of  a water  bath.  When  the  glue  is  dissolved,  add  the  alco- 
hol, and  stir  until  the  whole  is  well  mixed.  Pour  into  vials  for  use. 

Cement  for  Leather. — The  best  cement  for  uniting  surfaces  of  leath- 
er together  is  a strong  solution  of  izinglass.  A cement  composed  of 
dissolved  India  rubber  and  lac  varnish  is  also  very  adhesive. 

Cement  for  Knife  Handles. — When  knives  and  forks  have  come  off 
the  handles  from  being  carelessly  put  in  hot  water,  or  otherwise,  a 
cement  made  as  follows  will  be  useful  to  refasten  them  : Take  of  gum 
shellac  two  parts,  and  prepared  chalk  one  part ; reduce  them  to  pow- 
der, and  mix  thoroughly.  Fill  the  opening  in  the  handle  with  this 
mixture,  heat  the  shank  of  the  knife  and  press  it  in.  Then  keep  the 
handle  out  of  hot  water. 

Stove  Cement. — Wood  ashes  and  salt  and  water  are  said  to  form  a 
cement  sufficient  to  stop  cracks  in  old  stoves,  and  prevent  the  escape 
of  smoke. 

Boiler  Makers'  Cement. — Mix  with  white  lead  ground  in  oil,  as  yov 
buy  it  at  the  paint  shops,  red  lead  so  as  to  make  a paste  like  dough. 
It  will  harden  in  two  weeks.  Use  only  just  enough  for  the  purpose. 

Cement  for  Steam  Pipes  and  Water  Cisterns. — White  lead  and  li- 
tharge mixed  together  in  nearly  equal  proportions  with  boiled  linseed 
oil  so  as  to  make  it  of  the  consistency  of  putty,  forms  a good  cement 
for  water  cisterns,  when  mixed  with  about ’ten  per  cent,  of  dry  white 
sand. 

Cement  for  Lining  Cisterns. — Sand,  one  part;  ashes,  two  parts; 
good  clay,  three  parts,  mixed  with  sufficient  linseed  oil. 

Cement  for  Stopping  Leaks — A composition  of  four  pounds  of  rosin, 
one  pint  of  linseed  oil,  and  one  ounce  of  red  lead,  applied  hot  with  a 
brush,  will  stop  leaks  in  roofs,  water  casks,  &c. 

Cement  for  Stone  Work. — A very  good  cement  for  the  joints  of 
stone  flags  and  chimney  caps  is  made  with  linseed  oil,  red  lead  and 
whiting.  Take  equal  parts  of  the  two  latter,  and  knead  them  with 
the  oil,  until  a cement  of  the  consistency  of  putty  is  made ; when  it 
may  be  applied  with  a small  trowel. 

Improved  Cement . — Common  lime  mortar  becomes  hard  from  long 


CEMENTS  AND  GLUES. 


319 


exposure  to  the  atmosphere,  by  absorbing  carbonic  acid  slowly,  and 
thus  returning  to  its  original  condition — limestone  being  a carbonate 
of  lime.  A patent  has  been  taken  out  for  a new  cement  to  be  used  as 
a mcrtar  for  building  and  plastering,  and  also  casting  in  molds.  The 
nature  of  the  improvement  consists  of  a mixture  of  carbonate  of  lime 
with  common  burned  lime.  This  cement  is  composed  of  one  bushel 
of  burned  lime  to  two  bushels  of  ground  dry  chalk  or  ground  lime- 
stone or  marble.  The  lime,  as  it  comes  from  the  kiln,  is  first  slacked 
with  water,  then  mixed  with  the  ground  chalk  or  limestone  in  water ; 
sand  is  then  added  in  the  same  way  that  common  mortar  is  made, 
and  the  mass  allowed  to  stand  for  two  or  three  days  before  the  cement 
is  used.  This  cement  may  also  be  made  by  mixing  the  burned  lime, 
dry,  with  the  chalk  (which  is  dried  in  an  oven,)  in  powder,  and  kept 
for  use,  to  be  mixed  with  water.  It  may  also  be  worked  into  a paste 
and  molded  like  clay.  It  soon  becomes  quite  hard  and  fixed. 

Hydraulic  Cement  for  Walks. — Equal  parts  of  cement,  unslacked 
lime,  and  thoroughly  sifted  sand,  mixed,  then  left  undisturbed  one 
week,  then  laid  down  and  not  again  touched  until  dry. 

Cement  Pipe. — The  proper  proportion  for  cement  pipe  is  one  of  wa- 
ter cement  to  three  of  sand.  Gravel  from  the  size  of  a pigeon’s  egg 
down  is  better  than  fine  sand,  and  it  must  be  perfectly  clean  and  free 
from  mold  or  vegetable  matter.  The  cement  and  sand  must  be  thor- 
oughly mixed  before  the  water  is  added,  and  it  must  be  used  immedi- 
ately after  mixing.  The  most  common  cause  of  failure  is  a poor  qual- 
ity of  cement. 

Cement  for  Stone  Ware. — Gelatine  is  allowed  to  swell  in  cold  water, 
the  jelly  warmed,  and  so  much  recently  slaked  lime  added  as  is  requi- 
site to  render  the  mass  sufficiently  thick  for  the  purpose.  A thin 
coating  of  this  cement  is  spread,  while  warm,  over  the  gently-heated 
surfaces  of  fractures  of  the  articles,  and  let  dry  under  strong  pressure. 
What  oozes  out  is  removed  directly  with  a moist  rag. 

A good  Cement  for  the  Joints  of  Steam  Pipes. — Six  parts  (by  weight,) 
of  plumbago,  three  of  slacked  lime,  and  eight  of  the  sulphate  of  bary- 
ta, mixed  with  boiled  linseed  oil. 

Iron  Cement. — To  make  an  iron  cement  suitable  for  making  rust 
joints,  mix  thoroughly  one  hundred  and  twelve  pounds  of  clean  cast 
iron  borings  or  turnings,  with  eight  ounces  of  sal  ammoniac  and  one 
ounce  of  flour  of  sulphur,  and  add  sufficient  water.  Keep  wet  when 
not  to  be  immediately  used,  or  it  will  heat  and  be  spoiled. 

Another. — To  prepare  iron  cement  for  stopping  leaks,  take  sixteen 
parts  of  clean  wrought-iron  filings,  three  parts  powdered  sal  ammoni- 


320 


PRACTICAL  CYCLOPAEDIA. 


ac  and  two  parts  flour  of  sulphur ; mix  all  well  together,  and  preserve 
the  compound  in  a stoppered  vessel  and  in  a dry  place  till  wanted  for 
use.  Then  take  one  part  of  the  mixture  and  add  to  it  twelve  parts 
of  clean  iron  filings,  and  mix  this  new  compound  with  as  much  water 
as  will  bring  it  to  the  consistency  of  a paste,  having  previously  added 
to  the  water  a few  drops  of  sulphuric  acid. 

Hard  Cement — Pulverized  brick,  which  has  been  well  burnt,  thir- 
teen parts ; well  ground  litharge  one  part — made  to  a paste  by  lin- 
seed oil.  Apply  as  a plaster,  previously  wetting  the  surface  with  a 
sponge,  to  prevent  the  cement  being  too  much  absorbed.  It  becomes 
hard  in  three  or  four  days.  It  may  be  applied  to  wood,  but  also  to 
stone  or  metal,  and  resists  water. 

Another. — The  following  cement  has  been  used  with  great  success 
in  covering  terraces,  lining  basins,  soldering  stones,  &c.,  and  every- 
where resists  the  filtration  of  water.  It  is  so  hard  that  it  scratches 
iron.  It  is  formed  of  ninety-three  parts  of  well  burned  brick,  and 
seven  parts  of  litharge,  made  plastic  with  linseed  oil.  The  brick  and 
litharge  are  pulverized ; the  latter  must  always  be  reduced  to  a very 
fine  powder ; they  are  mixed  together,  and  enough  of  linseed  oil  added. 
It  is  then  applied  in  the  manner  of  plaster,  the  body  that  is  to  be  cov- 
ered being  always  previously  wet  with  a sponge.  This  precaution  is 
indispensable,  otherwise  the  oil  would  filter  through  the  body,  and 
prevent  the  mastic  from  acquiring  the  desired  degree  of  hardness. 
When  it  is  extended  over  a large  surface,  it  sometimes  happens  tG 
have  flaws  in  it,  which  must  be  filled  up  with  a fresh  quantity  of  thf 
cement.  In  three  or  four  days  it  becomes  firm. 

Cheap  Cement — Prof.  Edmund  Davy  lately  read  a paper  to  the 
Royal  Dublin  Society,  on  a cement  which  he  obtains  by  melting  to- 
gether, in  an  iron  vessel  two  parts  (by  weight,)  of  common  pitch,  with 
one  part  of  gutta  percha.  It  forms  a homogeneous  fluid,  which  is 
much  more  manageable  for  many  useful  purposes  than  gutta  percha 
alone,  and  which,  after  being  poured  into  cold  water,  may  be  easily 
wiped  dry,  and  kept  for  use.  The  cement  adheres  with  the  greatest 
tenacity  to  wood,  stone,  glass,  porcelain,  ivory,  leather,  parchment, 
paper,  hair,  feathers,  silk,  woolen,  cotton,  &c. 

Cement  for  Rooms. — An  invention  by  M.  Sorel,  of  Paris,  is  stated 
to  be  superior  to  plaster  of  Paris  for  coating  the  walls  of  rooms.  It 
is  used  in  the  following  manner : A coat  of  oxide  of  zinc  mixed  with 
size  made  up  like  a wash,  is  first  laid  on  the  wall,  ceiling,  or  wainscot, 
and  over  that  a coat  of  chloride  of  zinc  applied,  being  prepared  in  the 
same  way  as  the  first  wash.  The  oxide  and  chloride  effect  an  imme- 


CEMENTS  AND  GLUES. 


321 


diate  combination,  and  form  a kind  of  cement,  smooth  and  polished  as 
glass,  and  possessing  the  advantages  of  oil  paint,  without  its  disad- 
vantage of  smell. 

Flour  Paste. — Too  numerous  to  mention  are  the  little  conveniences 
of  having  a little  flour  paste  always  at  hand,  as  those  made  of  any  of 
the  gums  impart  a glaze  to  printed  paper,  and  make  it  rather  difficult 
to  read.  Dissolve  a tablespoonful  of  alum  in  a quart  of  warm  water, 
and  when  cold  stir  in  as  much  flour  as  will  give  it  the  consistency  of 
thick  cream  being  particular  to  beat  up  all  the  lumps,  then  stir  in  as 
much  powdered  rosin  as  will  stand  on  a dime,  then  throw  in  half  a 
dozen  cloves,  merely  to  give  a pleasant  odor.  Next,  have  a vessel  on 
the  fire  which  has  a teacupful  or  more  of  boiling  water,  pour  the  flour 
mixture  on  the  boiling  water,  stir  it  well  all  the  time;  in  a very  few 
minutes  it  will  be  of  the  consistence  of  mush ; pour  it  out  into  an 
earthen  or  china  vessel ; let  it  cool ; lay  a cover  on  it,  and  put  in  a 
cool  place.  It  will  keep  for  months.  When  needed  for  use,  take  out 
a portion  and  soften  it  with  warm  water.  We  keep  ours  covered  an 
inch  or  two  in  water  to  prevent  the  surface  drying  up.  Paste  hand- 
led in  this  way  will  last  for  twelve  months. 

Cement  for  Stoves. — Take  iron  filings,  and  mix  to  about  the  consist- 
ency of  putty  for  glazing,  with  white  lead  and  linseed  oil.  Fill  in  the 
joints  as  securely  as  possible,  while  the  stove  is  cold,  and  let  it  stand 
a day  or  two  before  using ; or, 

Take  fine  salt  one  part,  and  two  parts  of  fresh  hard  wood  ashes, 
mix  well  together,  then  take  cold  water,  and  mix  into  a mortar.  Ap- 
ply to  the  crack  either  warm  or  cold,  and  you  will  find  a cement  which 
will  answer  all  common  purposes,  and  found  to  be  very  useful  where 
the  stove-pipe  joints  are  not  as  tight  as  desirable.  These  two  are 
communicated  by  T.  E.  Bridger,  Suffolk,  N.  Y. 

Glue  Cement. — Dissolve  half  a pound  of  good  common  glue  in  water, 
in  the  usual  way,  and  saturate  clean  white  paper  in  it  until  the  glue 
solution  is  absorbed.  The  saturated  paper  is  then  dried  and  cut  into 
strips,  and  these  are  put  into  a clean  glue-pot  containing  about  half  a 
pound  of  alcohol,  then  boiled  gently  over  a fire  for  about  an  hour.  A 
light  cover  is  kept  on  the  glue-pot  during  ebullition.  The  paper  is 
now  removed  from  the  glue-pot,  and  is  found  freed  from  the  glue, 
which  has  been  taken  up  by  the  alcohol.  The  object  of  thus  soaking 
the  paper  in  glue  is  simply  to  obtain  an  extensive  surface  for  the  al- 
cohol to  act  upon  the  glue.  At  this  stage  of  the  operation  half  a 
pound  of  pulverized  gum  shellac  is  gradually  added,  and  the  boiling 
of  the  alcohol  continued  with  occasional  stirring  until  the  gum  is  dis- 


322 


PRACTICAL  CYCLOPAEDIA. 


solved.  This  forms  a very  adhesive  cement  for  leather  belts  and  sev- 
eral other  purposes. 

Glue. — Powdered  chalk  added  to  common  glue  strengthens  it.  A 
glue  which  will  resist  the  action  of  water  is  made  by  boiling  one 
pound  of  glue  in  two  quarts  of  skimmed  milk. 

Preserving  Glue. — Dr.  Calvert,  P.  R.  S.,  F.  C.  S.,  says,  one  part 
of  carbolic  acid  added  to  five  thousand  parts  of  a strong  solution  of 
glue  will  keep  it  perfectly  sweet  for  at  least  two  years,  and  probably 
for  an  indefinite  period. 

Prepared  Liquid  Glue. — Take  of  the  best  white  glue  sixteen  oun- 
ces ; white  lead,  dry,  four  ounces ; rain  water  two  pints ; alcohol  four 
ounces.  With  constant  stirring  dissolve  the  glue  and  lead  in  the  wa- 
ter by  means  of  a water  bath.  Add  the  alcohol,  and  continue  the 
heat  for  a few  minutes.  Lastly,  pour  into  bottles  while  it  is  still  hot. 

Another. — A correspondent  of  the  Country  Gentlemen  says  : Liquid 
glue  is  best  prepared  and  preserved  by  simply  dissolving  the  glue  in 
pure  strong  vinegar.  And  another  adds  that  glue  will  dissolve  read- 
ily in  alcohol  and  vinegar — half  each. 

Another  newspaper  correspondent  says  that  the  prepared  glue  so 
much  advertised  in  the  newspapers  is  made  by  dissolving  common  glue 
in  warm  water,  and  then  adding  acetic  acid  (strong  vinegar,)  to  keep 
it.  Dissolve  one  pound  of  best  glue  in  one  and  a half  pints  of  water, 
and  add  one  pint  of  vinegar.  It  is  ready  for  use. 

Another. — L.  E.  Todd  assures  us  he  has  been  credibly  informed  that 
Spaulding's  liquid  glue,  which  has  been  advertised  so  extensively  in 
years  past,  is  prepared  by  dissolving  glue  in  muriatic  acid. 

Marine  Glue. — Dissolve  three  or  four  parts  of  india  rubber  in  thirty- 
four  parts  of  coal  tar  naptha — aiding  the  solution  with  heat  and  agi- 
tation ; add  to  it  sixty-four  parts  of  powdered  shellac,  which  must  be 
heated  in  the  mixture,  till  the  whole  is  dissolved.  While  the  mixture 
is  hot  it  is  poured  upon  metal  plates  in  sheets  like  leather.  When 
required  for  use,  it  is  heated  in  a pot,  till  soft,  and  then  applied  with 
a brush  to  the  surfaces  to  be  joined.  Two  pieces  of  wood  joined  with 
this  glue  can  scarcely  be  sundered. 

Water  Proof  Glue. — Gum  shellac  dissolved  in  alcohol. 

Glue  in  Bones. — Bone  contains  from  thirty  to  thirty-six  per  cent 
of  earthy  matter,  and  the  remainder  is  gelatine.  When  bones  are  di- 
gested in  muriatic  acid,  they  become  transparent  and  flexible  like 
leather,  the  earthy  matter  is  dissolved,  and  after  the  acid  is  all  care- 
fully washed  away,  pieces  of  glue  of  the  same  shape  as  the  bones  re- 


MISCELLANEOUS.  323 

main,  which  are  soluble  in  hot  water,  and  adapted  to  all  the  purposes 
of  ordinary  glue. 


1 

MISCELLANEOUS. 

% \ 

TO  MAKE  RED  AND  BLACK  SEALING  WAX. 


Red  sealing  wax  of  good  quality  is  made  by  carefully  fusing  a mix- 
ture of  forty-eight  parts  of  shellac,  nineteen  of  Venice  turpentine,  and 
one  of  Peru  balsam,  to  which  thirty-two  parts  of  finely  levigated  cin- 
nebar  and  some  sulphate  of  lime  are  afterwards  added.  In  the  cheap- 
er kinds  red  lead  is  substituted  for  the  vermilion,  and  there  is  much 
common  rosin,  which  causes  the  wax  to  run  into  thin  drops  when 
melted.  Black  sealing  wax  is  made  of  sixty  parts  of  shellac,  ten  of 
Venice  turpentine,  and  eight  of  finely  levigated  ivory  black. 

TO  BLEACH  BROOM  CORN  BRUSH. 

Dampen  the  brush  with  water,  enclose  it  in  a box,  and  apply  the 
fumes  of  burning  brimstone. 


TO  SOFTEN  HORN. 


Horn  is  softened  by  boiling  it  in  water.  It  becomes  so  pliable 
that  it  may  be  molded  under  pressure  into  almost  any  form.  In  or- 
der to  render  horn  smooth  it  should  be  scraped  when  it  is  soft  after 
being  boiled.  It  may  be  scraped  so  thin  as  to  become  almost  trans- 
parent. The  nitrate  of  Silver  is  employed  to  stain  it  black,  and 
nitric  acid  colors  it  yellow. 

TO  CUT  INDIA  RUBBER, 

When  you  cut  India  rubber  keep  the  blade  cf  your  knife  wet,  and 
you  can  then  cut  it  without  difficulty. 

LIGHTNING  RODS. 

The  Scientific  American  says : Silver  and  platinum  are  used  for  tip- 
ping the  points  of  lightning  rods,  but  there  is  no  necessity  for  using 
any  other  metal  than  the  iron  or  copper  of  which  the  rod  is  made. 


324 


PRACTICAL  CYCLOPEDIA. 


Copper  lightning  rods  are  the  best  in  use.  Varnishing  a lightning 
rod  injures  its  conducting  power. 

MELTING  ZINC. 

To  melt  zinc  and  prevent  it  from  evaporizing,  it  being  a very  vola- 
tile metal,  cover  its  surface,  in  the  vessel  in  which  it  is  melted,  with 
soot  of  pulverized  charcoal. 

SOLDERING. 

Dr.  Augustus  Vogel  says  : The  ordinary  cyanide  of  potassium  pos- 
sesses advantages  over  all  other  substances  for  soldering ; to  be  used 
with  solder  in  the  same  manner  as  powdered  rosin  is  employed  by 
tinsmiths.  It  is  kept  at  hand  in  the  form  of  a powder  in  a closed 
glass  bottle,  and  sprinkled  over  the  surface  to  be  soldered,  after  it  has 
been  slightly  moistened.  It  will  be  found  particularly  useful  when 
the  surfaces  cannot  be  brightened.  A mixture  of  one-half  borax  and 
one-half  cyanide  in  powder  is  best  when  the  heat  to  be  applied  to  melt 
the  solder  is  very  high.  For  common  soldering  with  very  hard  sol- 
ders, a compound  of  borax,  potash  and  table  salt,  fused  together  and 
reduced  to  powder,  is  employed. 

HOW  TO  APPLY  SOLDER. 

To  make  soldering  fluid  that  will  cause  solder  to  run  over  or 
through  iron  or  any  metal,  take  six  pennyweights  zinc,  clean  and  cut 
in  small  strips  from  the  sheet,  put  it  in  an  earthen  cup,  then  put  one 
and  a half  pennyweights  sub-nitrate  of  bismouth,  then  pour  on  one 
ounce  of  muriatic  acid.  It  will  boil  furiously.  Let  it  stand  a day  or 
two,  stirring  it  occasionally,  then  let  it  settle,  and  pour  off  the  clear 
liquid  for  use.  The  edges  of  the  pieces  to  be  soldered  are  first  filed, 
then  wet  with  the  metallic  solution,  the  edges  brought  together,  a 
piece  of  solder  laid  on,  and  the  hot  soldering  tools  then  applied  in  the 
usual  manner. 

VARIOUS  SOLDERS. 

Common  plumbers'  solder  is  lead  two  and  tin  one  part.  A very 
soft  solder  used  for  soldering  pewter  is  composed  of  two  parts  of  tin, 
one  of  bismouth  and  one  of  lead.  Gunsmiths'  soft  solder  is  composed 


MISCELLANEOUS. 


325 


of  two  parts  of  tin  and  one  of  lead ; plumbers'  solder,  one  of  tin  and 
one  of  lead.  A hard  solder  for  gold  is  composed  of  thirteen  grains 
of  gold,  seven  of  pure  copper  and  four  of  pure  silver.  Melt  all  together 
and  roll  it  out  thin  for  use. 

TO  MAKE  PLASTER  AND  ALABASTER  ORNAMENTS  WEATHER-PROOF. 

The  distinguished  chemist,  M.  Kuhlman,  informs  us  that  casts  of 
molded  plaster  and  sculptured  alabaster,  otherwise  incapable  of  expo- 
sure to  the  weather,  may  be  treated  by  boiling  in  the  pitch  of  coal 
tar  so  as  to  become  impervious  to  moisture,  unaffected  by  frost,  and 
may  be  used  for  the  outside  ornamental  works  of  buildings. 

WHITE  COMPOSITION  FOR  ORNAMENTS. 

Make  a strong  solution  of  izinglass  and  gin,  (or  whisky)  and  add 
chalk  in  fine  powder  until  it  is  of  the  proper  consistency.  This  com- 
position is  now  generally  heated  and  poured  into  the  mold,  which 
should  be  coated  with  linseed  oil  to  prevent  adhesion.  The  composi- 
tion is  left  in  the  mold  until  it  is  dry,  when  it  may  be  taken  out,  and 
will  be  found  to  have  a resemblance  to  ivory.  This  substance  be- 
comes very  hard,  but  it  will  not  withstand  exposure  to  the  weather. 

Eice  starch,  boiled  in  water  for  half  an  hour,  and  made  into  a paste 
of  suitable  thickness,  with  fine  chalk  or  plaster  of  Parish  is  also  suita- 
ble for  making  ornamental  work  by  casting  or  pressing  it  into  molds, 
as  described  above. 

COMPOSITION  FOR  MODELING. 

Eosin,  glue  and  whiting.  A little  experimenting  will  give  the 
right  proportions. 

TO  TAKE  A PLASTER  OF  PARIS  CAST  FROM  A PERSON'S  FACE. 

The  person  must  lie  on  his  back,  and  his  hair  be  tied  behind ; into 
each  nostril  put  a conical  piece  of  paper,  open  at  each  end  to  allow 
of  breathing.  The  face  is  to  be  lightly  oiled  over,  and  the  plaster, 
being  properly  prepared,  it  is  to  be  poured  over  the  face,  taking  par- 
ticular care  that  the  eyes  are  shut,  till  it  is  a quarter  of  an  inch  thick. 
In  a few  minutes  the  plaster  may  be  removed.  In  this  a mold  is  to 
be  formed,  from  which  a second  cast  is  to  be  taken,  that  will  furnish 
casts  exactly  like  the  original. 


326 


PEACTICAL  CYCLOPAEDIA , 


CLAEIFIED  GALL. 

Ox  gall  is  prepared  for  the  use  of  artists  in  the  following  manner : 
To  one  pint  of  fresh  ox  gall,  boiled  and  skimmed,  add  one  ounce  of 
finely  powdered  alum;  leave  it  on  the  fire  till  the  alum  is  dissolved, 
then  let  it  cool,  put  it  into  a bottle,  and  cork  it  loosely.  Treat  an- 
other pint  in  the  same  way,  with  one  ounce  of  salt,  instead  of  alum. 
After  standing  more  than  three  months,  carefully  decant  from  each 
bottle  the  clear  portion,  and  mix  them  together.  The  coloring  mat- 
ter is  precipitated,  and  a clear  colorless  liquid  is  obtained  by  filtra- 
tion. It  is  used  for  mixing  artists'  colors,  and  to  prepare  ivory,  oiled 
paper,  &c.,  to  receive  the  colors. 

TO  MAKE  OLD  FILES  AND  EASPS  NEAELY  EQAUL  TO  NEW. 

First  boil  them  in  soap,  ley,  or  a mixture  of  slacked  lime  and  sods 
in  water.  This  done,  wash  them  in  water,  and  directly  throw  them 
into  a vessel  full  of  diluted  sulphuric  acid,  formed  of  one  part  acid 
and  six  parts  water ; let  them  remain  for  some  time,  the  exact  period 
being  easily  found  by  taking  out  a file,  observing  whether  the  nicks 
appear  sharp  or  not ; as  soon  as  the  sharpening  is  effected,  the  files 
nust  be  taken  out  and  washed  in  another  vessel  containing  a solution 
of  soda,  about  an  ounce  of  soda  to  a pail  of  water. 

Re-cut  files  are  largely  used.  They  are  of  course  somewhat  thin- 
ner or  lighter,  but  are  just  as  good. 

MAGNETS. 

To  charge  a piece  of  steel  with  the  horse-shoe  magnet,  place  one 
end  of  the  magnet  on  the  middle  of  the  bar,  and  draw  it  to  the  end 
of  the  bar,  and  repeat  the  process  several  times,  always  in  the  same 
direction.  Then  place  the  other  end  of  the  magnet  on  the  middle  of 
the  bar,  repeating  the  stroke  as  before. 

The  harder  steel  is  the  more  difficult  it  is  to  magnetize  it. 

Thin  and  narrow  magnets  are  more  powerful  than  those  which  are 
broad  and  thick. 

Pure  soft  iron  cannot  be  rendered  permanently  magnetic,  like  steel 
and  cast-iron. 

Any  bar  of  iron  or  steel  standing  for  a long  time  in  a vertical  po- 
sition becomes  magnetic.  We  have  tried  many  old  pairs  of  tongs 
with  a compass  and  always  found  that  one  end  would  attract  the 
North  pole  and  the  other  the  South. 


MISCELLANEOUS. 


327 


TO  IMITATE  GROUND  GLASS. 

A ready  way  of  imitating  ground  glass  is  to  dissolve  Epsom  salts  in 
beer,  and  apply  with  a brush.  As  it  dries  it  crystallizes. 

TO  DRILL  HOLES  IN  GLASS. 

Use  a little  turpentine  to  keep  the  point  of  the  drill  moist.  Glass 
may  be  readily  drilled  by  using  a steel  drill  hardened  but  not  drawn  at 
all,  wet  with  spirits  of  turpentine.  Run  the  drill  fast  and  feed  light. 
Grind  the  drill  with  a long  point,  and  plenty  of  clearance,  and  no  diffi- 
culty will  be  experienced.  The  operation  will  be  more  speedy  if  the 
turpentine  be  saturated  with  camphor  gum.  With  a hard  tool  thus 
lubricated,  glass  can  be  drilled  with  small  holes,  say  up  to  three-six- 
teenths, about  as  rapidly  as  cast  steel. 

Any  anti-lubricating  fluid  aids  the  drill  in  penetrating,  and  turpentine, 
benzine,  naptha,  have  been  successively  used  for  that  purpose. 

To  drill  through  glass,  it  should  be  countersunk  on  both  sides  before 
the  drill  is  started,  as  that  prevents  the  drill  from  scaling  the  edges 
as  it  goes  through.  For  countersinking,  use  a drill  dressed  off  at  the 
point  like  a very  flat  three-sided  pyramid. 

TO  FILE  GLASS. 

To  file  glass,  take  a twelve  inch  mill  file,  single  cut,  and  wet  it  with 
turpentine  saturated  with  camphor,  or  any  of  the  above  liquids,  and 
the  work  can  be  shaped  as  easily,  and  almost  as  fast  as  if  the  material 
were  brass. 


HOW  THE  SOLDIERS  MADE  GOBLETS. 

A correspondent  of  the  Mobile  Register  describes  a new  mode  of 
manufacturing  glass  goblets.  He  says : 

I saw  mine  host,  Dr.  T.,  doing  something  last  evening  that  was  new 
to  me.  Crockery  and  glassware  -of  the  ordinary  kind  being  well  nigh 
obsolete,  especially  at  Tangipanoa,  the  Doctor  was  simply  manufac- 
turing his  own  glassware.  As  his  process  is  easy,  cheap,  simple 
and  worthy  of  imitation,  I will  describe  it.  Take  a claret  bottle, 
or  any  kind  of  a glass  bottle — bottles  of  thin  white  glass  with  flat 
bottoms  are  the  best;  hold  the  bottle  firmly  by  both  ends;  let 
another  person,  having  a cup  of  water  ready,  pass  a stout  cotton  cord 


328 


PRACTICAL  CYCLOPAEDIA. 


twice  around  the  bottle,  and  create  a friction  by  pulling  the  ends  of 
the  cord  to  and  fro  rapidly  for  a minute  or  so;  then  let  bim  jerk  the 
cord  off,  dasb  the  water  on  quickly,  and  presto ! you  bold  in  one  band 
as  serviceable  a tumbler  or  goblet  as  you  need  wish,  and  in  tbe  other  a 
neat  but  not  gaudy*-  glass  candlestick.  Tbe  bottle  should  be  held  with 
a strap,  piece  of  leather,  or  other  substance  with  a bard,  straight  edge, 
firmly  around  it,  at  tbe  intended  point  of  severation,  in  order  to  keep 
tbe  cord  in  one  place  during  tbe  friction,  and  to  secure  straight  and 
smooth  edges  to  tbe  glassware.  Old  bottles  can  be  put  in  good  use  in 
this  way. 

TO  REMOVE  OLD  PUTTY. 

Moisten  the  putty  with  muriatic  acid,  and  it  will  soon  become  soft. 
Turpentine  will  loosen  it  less  efficiently,  if  tbe  putty  is  not  very  bard. 
Or  beat  a piece  of  iron  of  suitable  size  and  shape — apply  it  to  tbe  putty, 
and  let  tbe  knife  follow  as  fast  as  tbe  oil  compound  softens. 

SOLVENT  FOR  OLD  PUTTY  AND  PAINT. 

Soft  soap  mixed  with  a solution  of  potash  or  caustic  soda,  or  pearl- 
ash  and  slacked  lime,  mixed  with  sufficient  water  to  form  a paste,  is  an 
excellent  solvent  for  old  putty  and  paint.  Either  of  these  laid  on  with 
an  old  brush  or  rag,  and  left  for  some  hours,  will  render  tbe  putty  or 
paint  easily  removable. 

TO  SOFTEN  AN  OLD  PAINT  BRUSH. 

Prof.  J.  B.  Turner  of  Ills,  says,  apply  coal  oil. 

TO  MAKE  AN  ARTIFICIAL  GRINDSTONE. 

An  artificial  grindstone  can  be  made  by  tbe  following  formula,  al- 
though tbe  natural  one  is  cheaper  and  better.  Washed  silicious  sand, 
three  parts ; shellac,  one  part ; melt  the  lac  and  mould  in  the  sand 
while  warm.  Emery  may  be  substituted  for  sand.  Used  for  razors  and 
fine  cutlery. 

TO  REMOVE  NITRATE  OF  SILVER  STAINS  FROM  THE  SKIN. 

Water,  one  pint;  sulphuric  acid,  half  an  ounce.  It  is  quick  in  its 
operation  without  any  of  the  attendant  dangers  of  the  cyanide  of 
potassium. 


MISCELLANEOUS. 


329 


NEW  WAY  TO  SEND  A CYPHER  MESSAGE. 

Wrap  a strip  of  paper  slanting  around  a pencil  case,  ruler,  or  any 
round  object,  making  all  the  edges  meet.  Write  upon  it,  and  then  un- 
wrap it ; it  will  be  quite  a chaos,  but  when  brought  back  to  its  old  po- 
sition on  the  roller,  it  will  be  as  legible  as  this  print.  The  roller  would 
have  to  be  the  same  in  both  cases,  with  the  sender  and  the  recipient, 
but  this  could  easily  be  arranged  beforehand.  The  message  might  also  be 
written  zig-zag  on  the  roller,  and  thus  increase  the  difficulty  of  reading  it. 

PREVENTION  OF  RUST  IN  IRON  AND  STEEL. 

When  bricklayers  leave  off  work  for  a day  or  two,  as  from  Saturday 
to  Monday,  they  push  their  trowel  in  and  out  of  the  soft  mortar,  so 
that  the  bright  steel  may  be  smeared  all  over  with  a film  of  it,  and  find 
this  plan  an  effectual  remedy  against  rust. 

Polished  steel  or  iron  goods,  such  as  fire-arms,  fenders,  and  the  fronts 
of  “ bright  stoves,”  when  not  in  use,  are  preserved  by  shaking  a little 
powdered  lime  on  them  out  of  a muslin  bag,  which  is  found  sufficient  to 
prevent  their  rusting. 

The  manufacturers  of  needles,  watch  springs,  cutlery,  etc.,  generally 
introduce  a small  package  of  quick-lime  into  the  box  or  parcel  with  pol- 
ished steel  goods,  as  security  from  rust,  before  sending  it  to  a distant 
consumer,  or  stowing  it  away  for  future  use.  It  is  not  absolutely  essen- 
tial that  the  quick-lime  should  be  in  actual  contact  with  the  metal,  but 
if  somewhere  near,  as  in  the  case  of  a parcel  of  lime  packed  up  with 
the  needles  or  watch  springs,  the  bright  metal  will  remain  a long  while 
without  the  least  alteration  in  its  appearance. 

TO  PREVENT  TOOLS  FROM  RUSTING. 

Thousands  of  dollars  are  lost  each  year  by  the  rusting  of  plows, 
hoes,  shovels,  &c.  Some  of  this  might  be  prevented  by  the  applica- 
tion of  lard  and  rosin,  to  all  steel  or  iron  implements.  Take  three 
times  as  much  lard  as  rosin,  and  melt  them  together.  This  can  be  ap- 
plied with  a brush  or  cloth  to  all  surfaces  in  danger  of  rusting,  and  they 
can  easily  be  kept  bright.  If  tools  are  to  be  laid  by  for  the  winter, 
give  them  a coating  of  this,  and  you  will  be  well  repaid.  It  can  be 
kept  for  a long  time,  and  should  always  be  on  hand,  and  ready  for  use. 
Beeswax  and  lard  are  also  recommended. 

If  rusty  iron  is  rubbed  with  boiled  oil,  in  which  some  red  lead  has 
been  mixed,  on  a warm  day,  the  rusty  process  will  be  arrested. 


330 


PRACTICAL  CYCLOPAEDIA. 


TO  PROTECT  IRON  IMMERSED  IN  WATER. 

Iron  that  is  to  be  immersed  in  water  is  protected  by  paint  formed  of 
red  lead  and  linseed  oil. 

TO  REMOVE  RUST  FROM  IRON  UTENSILS. 

Rust  may  be  removed  by  first  rubbing  oil  well  into  the  article,  and 
in  forty-eight  hours  cover  it  with  finely  powdered  lime,  rub  it  well  and 
the  rust  will  disappear.  Or — The  preservation  of  iron  from  rust  may 
be  accomplished  thus : Add  to  a quart  of  water  half  a pound  of  quick 
lime ; let  this  stand  until  the  surface  is  perfectly  clear ; pour  off  the 
clear  liquid,  and  stir  up  with  it  a quantity  of  olive  oil,  until  it  becomes 
a thick  cream.  Rub  the  articles  with  this  mixture,  and  then  wrap  up 
in  paper.  If  the  nature  of  the  articles  will  not  admit  of  their  being 
wrapped  up  in  paper,  they  will  remain  free  from  rust  by  covering  them 
more  thickly  with  the  mixture. 

To  clean  rust  from  plows,  Prof.  Turner  of  Ills,  says  apply  coal  oil. 

TO  TAKE  RUST  OUT  OF  STEEL. 

Cover  the  steel  with  sweet  oil  well  rubbed  on.  In  forty-eight  hours 
rub  with  finely  powdered  unslacked  lime. 

TO  LOOSEN  RUSTY  NUTS  AND  SCREWS. 

Prof.  J.  B.  Turner  says : Apply  coal  oil. 

SCREWING  ON  NUTS. 

We  have  sometimes  known  nuts  on  threshing  machines,  circular 
saws,  &c.,  to  be  found  so  tight  that  no  wrench  would  move  them. 
This  was  because  they  had  been  held  in  the  hand  till  they  became 
warm,  and  being  then  applied  to  very  cold  screws  in  winter,  they  con- 
tracted by  cooling  on,  and  thus  held  the  screw  with  an  immovable 
grasp.  Always  avoid  patting  a warm  nut  on  a cold  screw;  and  to 
remove,  apply  a large  heated  iron  in  contact  wdth  the  nut,  so  as  to 
heat  and  expand  it  and  it  will  loosen  at  once — or  a cloth  wet  with 
boiling  water  will  accomplish  the  same  purpose. 

HOW  TO  DRIVE  CUT  NAILS  INTO  VERY  HARD  WOOD. 

Common  cut-nails  are  easily  driven  into  hard  wood  if  rubbed  with 
a little  soft  soap ; saliva  is  better  than  nothing  for  that  purpose. 


MISCELLANEOUS. 


331 


BUYING  TOOLS. 

A low  priced  tool  is  not  always  a cheap  one;  and  it  is  better,  as  a 
general  rule,  to  pay  a fair  price  for  a good  article. 

TO  SPLIT  HEATED  IRON. 

To  split  heated  iron  instead  of  using  an  awkward  chisel,  put  the 
iron  when  heated  into  a vice,  and  the  ends  may  be  readily  slit  with  a 
suitable  saw,  which  would  save  labor  in  hammering  and  filing.  A saw 
for  this  purpose  should  be  made  thicker  at  the  edge  than  at  the  back 
and  with  uniform  teeth  one-twelfth  of  an  inch  apart.  The  saw  when 
used  must  be  often  dipped  in  water,  to  prevent  it  becoming  too  much 

heated. 

TO  CUT  HARDENED  STEEL. 

For  cutting  hardened  steel,  a circular  piece  of  common  thin  iron 
plate,  or  sheet  iron,  being  adjusted  to  a lathe  or  by  other  means  put 
into  a violent  rotary  motion,  will  readily  cut  off  a file,  a cutting  tool,  or 
tempered  steel  spring,  without  drawing  or  reducing  the  temper,  it  is 
a convenient  method  of  cutting  teeth  to  large  saws;  but  objectionable 
on  account  of  the  newly  cut  surface  being  left  so  hard  that  they  can 
not  be  filed  by  a common  file. 

TO  SEVER  A BAR  OF  IRON  OF  ANY  SIZE  INSTANTLY. 

A bar  of  iron  of  almost  any  size  may  be  instantly  sundered  while 
hot,  hy  the  simple  application  of  common  roll  brimstone.  . A knowledge 
of  this  fact  will  be  useful  when  some  piece  of  iron  work  is  required  to 
be  severed,  but  which,  as  is  sometimes  the  case,  is  so  constructed  and 
situated  that  no  ordinary  chisel  or  cutting  tool  can  be  brought  to  app  y. 

TO  PERFORATE  IRON  INSTANTLY. 

Holes  may  be  instantly  perforated  in  bars  or  plates  of  heated  iron  by 
the  application  of  pointed  pieces  of  brimstone,  although  this  seldom  af- 
fords  much  practical  utility. 

COMPOSITION  USED  IN  WELDING  CAST  STEEL. 

Borax,  ten;  sal-ammoniac,  two;  flour  of  sulphur,  one  part;  grind 


332 


PRACTICAL  CYCLOPEDIA. 


or  pound  them  roughly  together  ; then  fuse  them  in  a metal  pot  over 
a clear  fire,  taking  care  to  continue  the  heat  until  all  spume  has  dis- 
appeared from  the  surface.  When  the  liquid  appears  clear,  the  com- 
position is  ready  to  be  poured  out  to  cool  and  concrete ; afterward, 
being  ground  to  a fine  powder,  it  is  ready  for  use. 

To  use  this  composition,  {he  steel  to  be  welded  is  raised  to  a heat, 
which  may  he  expressed  by  *•  bright  yellow ; ” it  is  then  dipped  among 
the  welding  powder,  and  again  placed  in  the  fire  until  it  attains  the 
same  degree  of  heat  as  before.  It  is  then  ready  to  be  placed  under  the 
hammer. 

POLISHED  IRON  AND  STEEL. 

Don’t  strike  finished  work  with  a hammer ; take  a piece  of  hard 
wood  instead. 

A piece  of  horn  rubbed  over  polished  heated  iron  gives  it  a dark, 
shiny  surface. 

TO  RESTORE  BURNED  IRON. 

Iron  which  has  been  burned  slightly  by  careless  heating  may  be 
restored  by  drawing  it  out  under  a hammer  at  a low  heat  a number 
of  times. 

TO  DRILL  THROUGH  A FILE. 

A diamond  used  as  a drill,  vfill  perforate  through  the  hardest  file. 
A good  hard  common  steel  point  will  also  drill  through  a file,  if  it  has 
a high  velocity,  and  plenty  of  cold  water  be  used  to  keep  it  cool. 

STEAM  BOILERS  AND  HARD  WATER. 

The  use  of  some  slippery  elm  bark  fed  to  the  boiler  weekly,  and 
blowing  off  with  the  surface  cock  frequently,  will  keep  a steam  boiler 
clean  a long  time  when  using  hard  water.  If  your  boiler  gets  coated 
with  scale,  throw  in  a pound  of  slippery  elm  and  it  will  remove  it. 

CROSSED  BELTS. 

A crossed  belt  will  drive  more  than  a straight  belt,  because  it  hugs 
the  pulley  tighter. 

WORKING  A WINDLASS. 

Two  men,  working  a windlass  at  right  angles  to  each  other,  caD 
raise  seventy  pounds  easier  than  one  man  can  thirty. 


MISCELLANEOUS. 


333 


MELTING  STEEL  AS  EASILY  AS  LEAD. 

Make  a piece  of  steel  red  in  the  fire;  then,  holding  it  with  a 
pair  of  pincers,  touch  it  with  a piece  of  brimstone.  Immediately  af- 
ter their  contact  you  will  see  the  steel  melt  and  drop  as  a liquid. 

SHARPENING  EDGE  TOOLS. 

The  following  is  translated  from  a German  scientific  journal : “It 
has  long  been  known  that  the  simplest  method  of  sharpening  a razor 
is  to  put  it  in  water  to  which  has  been  added  one-twentieth  of  its 
weight  of  muriatic  or  sulphuric  acid,  then  lightly  wipe  it  off,  and, 
after  a few  hours,  set  it  on  a hone.  The  acid  here  supplies  the  place 
of  wet-stone,  by  corroding  the  whole  surface  uniformly,  so  that  noth- 
ing further  than  a good  polish  is  necessary.  The  process  never  in- 
jures good  blades,  while  badly  hardened  ones  are  frequently  improved 
by  it,  although  the  cause  of  such  improvement  remains  unexplained. 

HOW  TO  HANG  AN  AX. 

A simple  rule  for  even  a simple  thing  will  often  save  much  time. 
A tool  that  is  used  so  much  as  an  ax  should  be  properly  adjusted,  as 
every  blow  will  tell  of  the  ease  or  hardship  of  the  hanging.  The  rule 
is  very  simple.  It  was  given  me  by  two  persons,  each  of  whom  is 
much  accustomed  to  edge  tools.  Put  the  helve  loosely  into  the  ax  at 
first,  so  that  it  can  be  moved  to  the  proper  position  ; now  let  the  cen- 
ter of  the  edge  of  the  blade  of  the  ax  and  the  but  of  the  helve  (or  part 
taken  hold  of,)  be  brought  each  down  to  a horizontal  line,  which  may 
be  done  by  simply  placing  them  on  the  floor,  and  the  ax  is  ready  for 
wedging. 


SOLVENTS  OF  GUTTA  PEROHA  AND  INDIA  RUBBER. 

The  solvents  for  both  gums  are  the  same,  and  rank  about  in  the 
following  order,  the  best  being  named  first : Bisulphide  of  carbon, 
chloroform,  coal  tar  naptha,  camphene,  sulphuric  ether,  petroleum 
benzine,  lamp  oil.  Lamp  oil  not  being  volatile  cannot  be  separated 
from  the  solution,  and  therefore  the  gum  cannot  be  recovered  from 
it.  Neither  of  the  gums  is  completely  soluble  after  being  vulcanized, 
though  all  of  the  solvents  soften  them.  Gutta  percha  is  more  costly 
than  India  rubber. 


334 


PRACTICAL  CYCLOPAEDIA. 


TO  PETRIFY  WOODEN  OBJECTS. 

Take  equal  quantities  of  gem  salt,  rock  alum,  wliite  vinegar,  chalk, 
and  pebbles  powdered.  Mix  all  these  ingredients ; there  will  happen 
an  ebullition.  If,  after  it  has  ceased,  you  throw  some  wooden  objects 
into  this  liquid,  and  leave  them  soaking  for  four  or  five  days,  they 
will  be  transformed  into  petrifactions. 

TINNING. 

Plates  or  vessels  of  brass  or  copper,  boiled  with  a solution  of  stan- 
nate  of  potassa,  mixed  with  turnings  of  tin,  become,  in  the  course  of  a 
few  minutes,  covered  with  a firmly  attached  layer  of  pure  tin.  A sim- 
ilar effect  is  produced  by  boiling  the  articles  with  tin  filings  and  caus- 
tic alkali,  or  cream  of  tartar.  In  the  above  way,  chemical  vessels 
made  of  copper  or  brass  may  be  easily  and  perfectly  tinned. 

FOR  TINNING  BRASS. 

Water,  two  pailsful;  cream  of  tartar,  one-half  pound;  salt,  one- 
half  pint.  Shaved  or  grained  tin : — Boil  the  work  in  the  mixture, 
keeping  it  in  motion  during  the  time  of  boiling. 

COATING  IRON  WITH  TIN  OR  ZINC. 

Scour  the  iron  bright  with  sand-paper,  wash  it  with  a dilute  solu- 
tion of  muriate  of  zinc,  and  then  rub  melted  tin  over  the  iron  by 
means  of  a hot  soldering  copper.  This  is  a good  way  to  tin  the  points 
of  lightning  rods,  which  is  as  good  as  the  more  expensive  process  of 
silvering.  Bright  iron  dipped  in  melted  zinc  becomes  coated  with 
the  zinc. 

Old  tin-ware  clippings  are  now  economized  by  having  the  tin  re- 
moved from  them  with  a strong  alkali,  and  using  it  as  a mordant  in 
calico  printing.  The  iron  may  be  utilized  like  other  scrap  iron. 

TO  COAT  IRON  WITH  COPPER. 

Scour  the  iron  bright  and  dip  it  into  a strong  solution  of  the  sul- 
phate of  copper.  A thin  skin  of  pure  copper  will  be  deposited,  but  it 
soon  wears  off. 


SILVERING,  GALVANIZING,  GILDING,  AC. 


335 


FUSIBLE  METAL. 

1.  Bismuth,  eight  parts  ; lead,  five  parts ; melt  together — melts 
below  212  degrees  Fahrenheit.  2.  Bismuth,  two  parts;  lead,  five 
parts;  tin,  three  parts — melts  in  boiling  water.  3.  Lead,  three  parts; 
tin,  two  parts  ; bismuth,  five  parts ; mix — melts  at  198  degrees  Fah- 
renheit. 

The  above  is  used  to  make  toy  spoons  to  surprise  children  by  their 
melting  in  hot  liquors ; and  to  form  pencils  for  writing  on  asses'  skin, 
or  paper  prepared  by  rubbing  burnt  hartshorn  into  it. 


SILVERING,  GALVANIZING,  GILDING,  &C. 

Silvering  by  Powdered  Tin. — A quantity  of  pure  tin  is  melted  and 
poured  into  a box,  which  is  then  violently  shaken ; the  metal  assumes 
when  cold  the  form  of  a very  fine  gray  powder.  This  is  sifted  to  sep- 
arate any  coarse  particles,  and  is  mixed  with  melted  glue.  When  it 
is  to  be  applied  it  should  be  reduced  by  the  addition  of  water  to  the 
consistency  of  thin  cream  and  is  laid  on  with  a soft  brush  like  paint. 
It  appears  when  dry  like  a coat  of  gray  water  color,  but  when  it  is 
gone  over  with  an  agate  burnisher  it  exhibits  a bright  surface  of  pol- 
ished tin.  If  the  glue  is  too  strong  the  burnisher  has  no  effect,  and 
if  too  weak  the  tin  crumbles  off  under  the  burnisher.  A coating  of 
white  or  gold-colored  oil  varnish  or  lacquer,  is  immediately  laid  over 
it,  according  as  i£  may  be  intended  to  imitate  silvering  or  gilding. 
This  kind  of  gilding  is  often  used  for  covering  wood,  leather,  iron  or 
other  articles  in  constant  wear.  It  is  very  ornamental. 

Silvering  Powder  for  Coating  Copper. — Nitrate  of  silver,  thirty 
grains ; common  salt,  thirty  grains ; cream  of  tartar,  three  and  a half 
drachms  ; mix,  moisten  with  water,  and  apply. 

Silvering  Glass. — Take  one  ounce  pure  nitrate  of  silver,  one  ounce 
aqua  ammonia,  two  ounces  distilled  water.  Mix  and  add  two  ounces 
pure  alcohol,  two  ounces  distilled  water,  one-fourth  ounce  of  grape 
sugar.  The  above  is  placed  in  the  article  to  be  silvered  (a  bottle,  for 
instance,)  and  kept  at  a temperature  of  160°  till  the  silvering  is  effect- 
ed. The  purity  of  the  chemicals  influence  the  results,  in  fact,  all  de- 
pend upon  that.  The  beautiful  silvered  glass  globes  seen  in  the  win- 
dows of  many  stores  are  thus  produced. 

To  Repair  the  Silvering  of  Looking-Glasses. — Clean  the  bare  portion 


336 


PRACTICAL  CYCLOPAEDIA. 


of  the  glass  by  rubbing  it  gently  with  fine  cotton  taking  care  to  re- 
move any  trace  of  dust  and  grease.  If  this  cleaning  be  not  done  very 
carefully,  defects  will  appear  around  the  place  repaired.  With  the 
point  of  your  knife  cut  upon  the  back  of  another  looking-glass  around 
a portion  of  the  silvering  of  the  required  form,  but  a little  larger. 
Upon  it  place  a small  drop  of  mercury ; a drop  the  size  of  a pins  head 
will  be  sufficient  for  a surface  equal  to  the  size  of  the  nail.  The  mer- 
cury spreads  immediately,  penetrates  the  amalgam  to  where  it  was  cut 
off  with  the  knife,  and  the  required  piece  may  now  be  lifted  and  re- 
moved to  the  place  to  be  repaired.  This  is  the  most  difficult  part  of 
the  operation.  Then  press  lightly  the  renewed  portion  with  cotton ; 
it  hardens  almost  immediately,  and  the  glass  presents  the  same  ap- 
pearance as  a new  one.  This  operation  now  so  simple  has  hitherto 
been  considered  very  difficult. 

To  Galvanize. — Take  a solution  of  nitro-muriate  of  gold  (gold  dis- 
solved in  a mixture  of  aquafortis  and  muriatic  acid,)  and  add  to  a gill 
of  it  a pint  of  ether  or  alcohol,  then  immerse  your  copper  chain  in  for 
about  fifteen  minutes,  when  it  will  be  coated  with  a film  of  gold.  The 
copper  must  be  perfectly  clean,  and  free  from  oxide  grease,  or  dirt, 
or  it  will  not  take  on  the  gold. 

To  Gild  without  Gold. — Take  dry  saffron,  in  powder,  with  an  equal 
quantity  of  yellow  orpine,  well  purified  of  its  earthy  particles,  grind 
all  well  together  and  put  it  to  digest  in  hot  stable  manure  for  three 
weeks.  At  the  end  of  that  time  you  may  use  it  to  gild  whatever  you 
pf'  ;ase.  This  preparation  answers  all  the  purpose  of  gold  leaf. 

To  Gild  Letters  on  Glass. — Mix  powdered  gold  with  thick  gum  ara- 
bic  and  powdered  borax.  Trace  your  device  with  this  on  glass  or 
china,  and  afterward  bake  it  in  a hot  oven,  the  gum  is  thus  burnt  and 
the  borax  vitrifies  and  cements  the  gold  to  the  ware. 

To  Make  Gold  Fowder. — A gold  powder,  according  to  “Cooley/’ 
is  made  by  rubbing  gold  leaf  with  sulphate  of  potassa  in  crystals,  the 
latter  is  afterwards  washed  out.  Another  gold  powder  can  be  made 
by  rubbing  gold  leaf  on  a marble  slab  with  honey  or  molasses,  and 
afterwards  washing  out  the  molasses  when  the  gold  will  sink  to  the 
bottom. 

Coloring  Gold. — A solution  of  two  ounces  of  alum,  two  of  saltpetre 
and  one  of  sal  ammoniac  h used  for  coloring.  Another  pickle  used 
for  coloring  gold  consists  jf  nitric  acid  eight  ounces,  muriatic  acid  one 
quart,  sal  ammoniac  two  ounces,  alum  one  ounce,  and  water  two  gal- 
lons. The  articles  of  gold  are  dipped  in  this  for  a few  seconds,  then 
washed  thoroughly  in  pure  water  and  dried.  Pale  brassy  gold  may 


TESTING  GOLD,  SILVER  AND  DIAMONDS.  33V 

be  made  to  assume  a deep  redish  shade  by  using  such  a pickle  or  “ dip." 
The  liquor  employed  by  goldsmiths  to  color  their  trinkets  is  made  by 
dissolving  one  part  of  sea  salt,  one  part  of  alum,  and  two  parts  of  nitre 
in  three  or  four  parts  of  water. 


TESTING  GOLD,  SILVER  AND  DIAMONDS. 

Jeweler  s Gold. — Twenty-four  carat  gold  means  pure  gold.  Any- 
thing less  than  twenty-four  carat  gold  indicates  that  there  are  so  many 
twenty-fourth  parts  of  pure  gold,  and  that  the  remaining  portion  of 
an  ounce  of  it  is  made  up  of  an  alloy  of  some  inferior  metel — usually 
copper  or  silver.  Except  for  wedding  rings,  which  are,  or  should  be, 
made  of  standard  gold,  consisting  of  twenty-two  parts  or  carats  of 
pure  gold,  and  two  of  alloy,  jewelers  seldom  use  gold  of  a higher  rate 
of  purity  than  eighteen  c&rat.  How  often  they  use  it  of  a much  lower 
degree  of  fineness  they  know  best.  There  is  no  doubt  that  it  is  possi- 
ble to  give  almost  any  color  to  gold,  by  the  addition  of  particular  al- 
loys, and  of  late,  ingenuity  has  been  at  work  to  give  the  sixteen  carat 
gold  the  appearance  of  pure  gold.  This  is  done  partly  by  coloring  in 
an  acid  bath ; by  means  of  which  twenty-two  carat  gold  may  be  made 
to  resemble  very  closely  native  gold,  as  found  in  the  shape  of  nuggets 
in  California  or  Australia.  Nuggets  are  never,  however,  found  to  be 
pure  gold,  being  for  the  most  part  twenty-three  or  twenty-three  and 
a half  carat  gold. 

To  Test  Gold. — To  test  the  purity  of  gold  the  application  of  heat  is 
perhaps  one  of  the  simplest  means.  Pure  gold  will  not  be  in  the  least 
discolored  by  it,  while  twenty-three  carat  gold  will  take  a slightly  red 
tint.  There  is  this  disadvantage  about  testing  with  heat,  it  will  cer- 
tainly discolor  very  materially  all  gold  of  less  fineness  than  twenty- 
three  carat,  and  nothing  but  the  acid  bath  will  restore  it  to  its  origi- 
nal hue.  To  effect  this,  place  the  article  in  an  earthen  pipkin,  or  galli- 
pot, cover  it  with  nitric  acid,  and  hold  it  over  a spirit  or  gas  or  oil 
lamp,  or  even  a candle,  until  the  acid  boils.  The  metal  will  be  re- 
stored to  its  original  brightness. 

To  test  the  genuineness  of  gold  coin,  there  is  nothing  equal  in  sim- 
plicity and  efficacy  to  weighing  it. 

The  testing  of  “Jeweler’s  gold,”  when  used  in  the  manufacture  of 
many  kinds  of  trinkets  is  a matter  attended  with  considerable  risk 
and  difficulty,  and  perhaps  the  only  means  readily  at  the  command  of 
22 


338 


PRACTICAL  CYCLOPAEDIA. 


the  purchaser  for  ensuring  a proper  relationship  between  quality  and 
price  in  such  cases,  is  to  ascertain  the  respectability  of  the  seller. 

Test  for  Gold  and  Silver. — A good  test  for  gold  or  silver  is  a piece 
of  lunar  caustic,  fixed  with  a pointed  piece  of  wood.  Slightly  wet  the 
metal  to  be  tested,  and  rub  it  gently  with  the  caustic.  If  gold  or  sil- 
ver, the  mark  will  be  faint ; but  if  an  inferior  metal,  it  will  be  quite 
black.  Jewelers  who  purchase  old  gold  often  use  this  test.  The  rel- 
ative value  of  gold  and  silver  is  as  1 to  15  11-27. 

Coin  Test — Chrystalized  nitrate  of  silver,  one  drachm,  aquia  dis- 
tilled, or  rain  water,  four  ounces. 

A shopkeeper,  residing  in  Deptford  (England,)  appeared  before  the 
magistrate  at  the  Greenwich  Police  court  as  prosecutor  in  a case  of 
“smashing,”  and  in  his  evidence  stated  that,  having  taken  avast 
quantity  of  bad  money,  he  had  at  length  discovered  a certain  test  for 
silver  coin.  It  was  his  invariable  custom,  on  receiving  a doubtful 
piece,  to  rub  it  with  blue  vitriol  stone,  and  then  slightly  wet  it.  The 
effect  is  immediately  seen ; for  if  the  coin  be  spurious  metal,  it  at 
once  turns  black,  but  if  genuine  there  is  no  alteration  in  its  appearance. 

Debased  Gold  Coin — Dangerous  Counterfeits. — Filled  coin  in  circu- 
lation, so  well  made  that  none  but  experts  can  detect  them.  The 
proportion  of  the  filled  coin  is  not  large,  as  compared  with  the  genu- 
ine currency ; but  it  is  nevertheless  true  that  few  of  the  men  handling 
it  know  whether  the  coin  is  genuine  or  not,  and  the  uninitiated  can 
not  possibly  detect  the  work  of  the  tamperers. 

The  system  of  filling,  as  now  practised,  is  said  to  have  originated 
some  years  ago  in  California,  and  was  first  detected  in  England  in  the 
process  of  melting  the  coin.  The  business  is  now,  if  possible,  more 
carefully  and  also  more  extensively  conducted.  The  process  is  to  split 
the  coin,  to  take  from  the  centre  one-third  to  one-half,  and  in  some 
cases  a larger  proportion  of  the  gold,  which  is  carefully  weighed,  and 
‘an  equal  amount  of  platina,  or  alloy  of  platina,  of  an  inferior  quality, 
put  in  its  place — ip  what  manner  is  not  precisely  understood.  The 
sides  of  the  coin  ar6  then  closed,  the  edge  is  re-milled,  and  all  of  the 
work  is  so  accurately  done  that  not  only  the  weight  of  the  piece  re- 
mains unchanged,  but  the  size  remains  the  same,  or  so  nearly  the 
same  that  the  difference  is  not  perceptible;  and  what  is  most  singu- 
lar, the  “ring”  is  perfectly  clear.  This  test,  therefore,  which  is  gen- 
erally employed  to  detect  spurious  coin,  is  quite  useless,  although 
some  experts  think  they  can  by  this  means  observe  and  detect  the 


DETECTING  COUNTERFEIT  AND  SPURIOUS  BANK  NOTES.  339 

filled  pieces.  The  milling  of  the  coin  most  frequently  reveals  its 
character. 

To  Detect  Imitation  of  Diamonds. — The  paste  imitations  of  the  di- 
amond are  known  by  different  titles ; sometimes  as  the  “ California 
diamond,”  Australian  pebble  diamond,”  etc.;  but  the  basis  of  all  of 
them  is  quartz  or  rock  crystal,  pulverized  and  fused  in  combination 
with  the  oxides  of  certain  metals.  The  paste  is  technically  known  as 
strass , after  the  discoverer. 

There  are  many  signs  by  which  this  strass  can  be  detected  by  the 
experienced  eye.  These  signs  are  its  inferior  specific  gravity,  its  want 
of  hardness,  and  the  absence  of  coldness  to  the  tongue-test,  or  when 
it  is  applied  to  that  organ. 

Good  strass  is  so  hard  that  fire  flies  when  it  is  rubbed  on  a file,  but 
it  is  readily  attacked  by  fine  quartz  sand  on  a grinding  plate.  The 
small  air-bubbles  in  the  strass  may  be  readily  detected  with  a good 
magnifying  glass,  and  the  breath  remains  much  longer  upon  it  on  ac- 
count of  its  bad  conducting  power  than  upon  real  gems.  The  electri- 
cal power  of  jewels  is  also  another  test,  for  it  is  stated  that  genuine 
stones  retain  their  electricity  from  six  to  thirty  hours,  whereas  the 
false  stones  retain  it  scarcely  as  many  minutes.  The  appearance  of 
some  California  diamonds  will  deceive  many  persons,  for  they  have  a 
luster  and  evanescent  fire  which  is  extremely  beautiful.  This  is  soon 
lost,  however,  by  wearing ; perspiration,  moisture  and  dirt,  washing 
the  hands,  &c.,  soon  destroy,  the  appearance  of  this  paste,  and  in  a 
few  days  it  becomes  as  dull  and  lack-lusterless  as  the  eyes  of  a dead 
fish. 

It  is  said  that  chlorine  decolorizes  precious  stones,  but  the  diamond, 
ruby  and  sapphire  resist  its  influence. 


A SYSTEM  OF  DETECTING  COUNTERFEIT,  SPURIOUS, 
ALTERED  AND  PHOTOGRAPH  BANK  NOTES 
AT  A GLANCE. 

Our  design  is  to  give  a comprehensive  knowledge  of  the  elementary 
parts  which  enter  into  the  construction  of  all  bank  notes,  so  that  any 
person  with  proper  attention  may  detect  any  counterfeit  or  altered 
note,  with  the  certainty  and  readiness  of  an  experienced  engraver. 

Four  kinds  of  engraving  are  usually  employed  in  the  construction 
of  bank  notes,  viz : Vignettes  and  portraits,  lathe  work  oval  denomi- 


340 


PEACTICAL  CYCLOPAEDIA. 


nations,  medallion  relief  work,  and  lettering.  Genuine  engraving  jy, 
executed  only  by  those  artists  who  excel  in  their  particular  depart- 
ments, and  all  counterfeits  by  inferior  workmen.  Hence  a comparison 
of  the  characteristics  of  a few  specimens  will  enable  any  person  to 
detect  counterfeit  bank  notes. 

GENUINE  VIGNETTE  AND  PORTRAIT. 

Notice  the  regular  appearance  of  the  lines  and  dots,  the  well-formed 
jjyes,  nose,  mouth,  hands  and  feet,  and  a perfect  symmetry  of  beauty 
and  finish.  This  is  the  highest  quality  of  engraving,  and  consequently 
the  best  security  against  counterfeiting.  It  requires  many  years  of 
study  and  practice  by  a person  of  natural  talents  to  master  it.  For 
these  reasons  few  become  eminent.  Engravers  of  a high  order  of  tal- 
ent never  have  been  counterfeiters ; not  an  instance  being  on  record, 
either  in  the  history  of  the  Bank  of  England,  or  of  banking  in  this 
country ; therefore  a counterfeit  is  always  known  by  its  inferior 
workmanship. 

COUNTERFEIT  VIGNETTE  AND  PORTRAIT. 

Notice  the  uneven,  irregular  appearance  of  the  lines  and  dots,  the 
badly  formed  eyes,  nose,  mouth,  hands  and  feet,  and  a general  ab- 
sence of  beauty  and  finish. 

GENUINE  GEOMETRICAL  LATHE  WORK. 

Notice  the  perfect  regularity  of  the  white  lines  and  black  dots,  or 
in  some  cases  of  the  black  lines  and  white  dots.  Each  row  around 
the  circle  or  oval  must  be  perfectly  uniform,  being  the  work  of  a 
perfect  machine,  very  difficult,  if  not  impossible,  for  engravers  to  im- 
itate by  hand  so  as  to  deceive  a practiced  eye.  To  avoid  alterations, 
notice  that  the  work  is  perfect  close  to  the  figures  and  between  every 
turn ; and  that  there  is  an  exact  uniformity  in  the  color  of  the  ink 
and  general  appearance  of  the  workmanship  ; as  sometimes  the  entire 
lathe  work  is  extracted,  and  a higher  denomination  reprinted. 

COUNTERFEIT  GEOMETRICAL  LATHE  WORK. 

Notice  the  irregularity  of  the  lines  and  dots.  The  utmost  skill  of 
the  hand  cannot  equal  the  machine.  Low  figures  are  sometimes 


DETECTING  COUNTERFEIT  AND  SPURIOUS  BANK  NOTES.  341 

scraped  out  and  higher  added  with  a pen  or  small  brush.  The  work 
around  the  outside  in  such  cases  will  be  genuine,  but  notice  the  lathe 
work  close  to  and  between  the  figures,  and  it  will  appear  uneven  and 
scratchy.  The  entire  oval  is  sometimes  extracted,  and  a higher  de- 
nomination reprinted.  It  can  be  detected  by  a general  appearance  of 
incongruity,  and  also  by  examining  the  letters,  or  holding  the  bill  to 
the  light. 

GENUINE  MEDALLION  RELIEF  WORK. 

Notice  a regular  set  of  lines  running  entirely  across  the  medal. 
The  variation  from  strict  parallel  ruling  gives  the  shading,  and  forms 
the  relief  figure.  The  shade  is  dark  where  the  lines  approach  each 
other,  and  light  where  they  diverge.  See  that  the  work  in  and  around 
the  figures  is  perfect — that  it  has  not  been  scraped,  nor  additions 
made  with  a pen. 

* 

COUNTERFEIT  MEDALLION  RELIEF  WORK. 

Notice  irregularity  in  the  lines,  and  failure  in  uniformity  of  shade. 
The  hand  always  fails  to  copy  machine  work,  so  as  to  deceive  an  ob- 
serving eye.  Familiarity  with  genuine  work  enables  any  one  to  de- 
tect counterfeits.  Guard  against  alterations,  as  in  preceeding  example. 

GENUINE  LETTERING. 

Notice  the  shading  of  the  letters  in  the  word  “Bank ; ” it  is  done 
by  a ruling  machine ; the  lines  are  equi-distant,  and  of  uniform  shade. 
Notice  in  the  writing  perfection  in  the  turns  of  hair  lines.  For  alter- 
ations, examine  well  the  name  of  the  bank,  the  state,  the  location,  and 
particularly  the  words  “One  Dollar.”  The  genuine  is  always  work- 
manlike and  not  crowded.  Examine  the  imprint  name  of  the  engra- 
vers. It  is  always  perfectly  done  in  the  genuine ; and  a counterfeit 
can  be  detected  by  imperfections  in  this  alone,  when  all  other  tests 
fail. 

COUNTERFEIT  LETTERING. 

Notice  the  imperfect  shading  in  the  word  “Bank;  ” it  is  an  attempt 
to  imitate  machine  work  by  hand.  Notice  the  writing ; it  is  imperfect 
in  the  hair  lines.  If  the  name  of  the  bank,  state,  or  location  is  al- 
tered, some  bad  workmanship  will  appear.  The  imprint  will  be  im- 
perfect. 


342 


PRACTICAL  CYCLOPAEDIA. 


To  become  expert  in  the  art  of  detecting,  make  yourself  perfectly 
acquainted  with  the  different  kinds  of  engraving,  the  ink,  printing, 
and  paper  of  genuine  notes.  I would  advise  you  to  take  five  or  six 
notes  of  different  banks,  also  the  treasury  notes  and  postage  currency, 
and  examine  each  kind  of  engraving  separately ; first  with  a magni- 
fying glass,  then  examine  the  same  work  without  a glass — look  dose, 
as  if  you  were  determining  the  fine  texture  of  cambric  or  silk — prac- 
tice a few  times  in  this  way,  and  you  will  educate  the  eye  to  good  work, 
and  be  enabled  to  detect  the  closest  imitation.  Study  the  engravers’ 
names,  letter  by  letter , the  regularity  and  softness  of  ruled  lines,  the 
uniformity  of  lines  and  undulations  of  bass-relief  work ; study  geo- 
metric lathe  work,  circle  by  circle,  commencing  at  the  center  of  the 
pattern  ; notice  the  regularity  of  lines  and  fine  angles  where  they  cross 
each  other. 

Examine  the  stipple  or  flesh  work  of  portraits  and  human  figures  in 
vignettes.  Notice  the  regularity  of  lines  and  dots,  and  how  gradually 
they  become  fine  from  heavy  to  light  shades  ; this  work  and  the  eye  is 
the  hight  of  perfection  in  engraving.  The  other  engraving  can  be 
examined  without  a glass. 

Notice  the  perfect  proportion  of  square  lettering,  the  perfect  down 
strokes,  curves  and  hair  lines,  of  round  lettering,  the  countenance  and 
perfect  forms,  drapery,  &c.,  of  human  figures,  the  perfect  anatomy  of 
domestic  animals,  the  agricultural  implements,  ships,  marine  views, 
skies,  perspectives,  &c.,  are  all  engraved  true  to  nature  and  art. 

An  altered  note  from  a broken  to  a solvent  bank  is  done  by  extracting 
the  name  of  the  bank,  the  town,  the  state,  and  bank  officers’  signa- 
tures, and  then  printing  in  the  parts  extracted  the  title,  town  and 
state.  They  can  be  detected  by  imperfect  parallel  ruling,  poor  let- 
tering, or  by  the  difference  of  the  color  of  ink  in  the  parts  extracted . 
They  can  also  be  easily  detected  on  the  same  principle  as  you  would 
examine  the  texture  and  lust&r  of  cloth  or  silk.  Examine  the  face  of 
the  note,  hold  to.  the  light , or  glance  across  the  surface  of  the  note. 

An  altered  note  from  a lower  to  a higher  denomination  is  done  by 
extracting  or  scraping  out  the  lettering  and  figures  from  broken  banks 
and  pasting  over  the  parts  extracted.  This  can  be  detected  on  the  same 
principle  of  alterations  from  broken  banks.  Examine  the  face  of  the 
note,  hold  to  the  light,  glance  across  the  surface  of  the  note. 

Spurious  notes  are  unlike  the  genuine,  some  of  them  are  all  counterfeit, 
some  lithograph,  and  some  have  a few  genuine  dies.  With  those  done 
by  lithograph  the  lines  have  a rough  or  filey  appearance.  About  three- 
fourths  of  the  spurious  notes  can  be  detected  by  the-  imperfect  red  let- 


DETECTING  COUNTERFEIT  AND  SPURIOUS  BANK  NOTES. 


343 


ter  in  g,  poor  ink,  printing  and  paper,  and  the  best  spurious  notes  can 
be  detected  by  imperfect  lettering,  especially  the  town,  state,  and  en- 
gravers names. 

Counterfeit  notes  are  imitations  of  the  genuine,  and  all  the  engraving 
and  printing  is  done  by  one  or  a few  counterfeiters.  Some  have  a sus- 
picious look,  owing  to  poor  ink,  printing  or  red  lettering,  lathe  work, 
or  vignettes  and  portraits,  and  the  best  specimens  by  the  fine  engra- 
ving, the  ruling,  lathe  work,  bass-relief  work,  dots  and  lines  of  flesh- 
work,  or  by  the  engravers'  names. 

You  will  observe  that  altered,  spurious,  and  counterfeit  notes  can  all 
be  detected  by  imperfect  letters.  You  will  see  the  importance  of  ex- 
amining bank  notes  on  the  following  system : 

First.  The  title,  denomination,  town,  state  and  signatures. 

Second.  Geometric  lathe  and  bass-relief  work  around  the  counters  or 
figures. 

Third.  Vignettes  and  portraits. 

Many  banks  notes  have  the  .comptroller’s  or  auditor’s  die.  This  die  is 
perfectly  engraved,  and  should  be  examined  with  much  care. 

Bed  letters  and  figures  in  the  center  of  the  note  are  used  to  prevent 
alterations ; they  are  well  printed,  and,  with  a few  exceptions,  they  are 
printed  on  the  face  and  back  of  the  note,  and  the  net- work  of  lines  ap- 
pear as  if  the  ink  went  through  the  paper. 

Photograph  notes  could  deceive  no  one  accustomed  to  handling  pa- 
per money.  They  have  a reddish  brown  or  purplish  appearance,  not 
that  jet  black,  rich  gloss  of  engravers’  ink.  Very  few  of  these  frauds 
have  been  put  in  circulation. 

The  treasury  notes,  postage  currency,  and  notes  of  the  national  banks 
will  all  be  closely  counterfeited.  They  offer  two  or  three  hundred  times 
the  temptation  to  counterfeiters  of  any  common  bank  notes,  and  all 
good  judges  of  engraving  will  agree  that  they  are  as  easily  counterfeited 
as  many  of  our  other  bank  notes.  The  first  issue  of  the  counterfeits 
may  be  coarse  in  some  points,  and  the  second  and  third  issues  close  im- 
itations. This  game  has  been  frequently  practiced  by  counterfeiters 
for  the  purpose  of  procuring  the  aid  of  the  bank  note  lists  to  cheat  the 
business  community  with  the  second  and  third  issues. 

This  system  of  detecting  is  principally  based  on  the  inventions  and 
improvements  introduced  in  bank  note  engraving  by  Mr.  Perkins,  of 
Massachusetts,  and  Mr.  Spencer,  of  Connecticutt,  about  forty-eight 
years  ago.  With  these  and  other  improvements,  no  combination  of 
counterfeiters,  or  even  other  bank  note  companies,  with  their  machine- 
ry, skill,  &c.,  can  perfectly  imitate  our  bank  and  treasury  notes. 


344  . 


PRACTICAL  CYCLOPEDIA. 


Thompsons  Reporter  says  of  altered  notes : “These  are  frauds  we 
do  not  pretend  to  keep  a run  of.”  Peterson's  Detector  says : “We 
would  advise  our  subscribers  to  examine  all  large  notes  with  care,  and 
not  depend  wholly  upon  any  bank  note  reporter,  as  bank  notes  are  be- 
ing altered  and  counterfeited  daily,  in  some  parts  of  the  country,  and 
therefore  are  issued  before  they  are  known  to  be  in  existence  by  any 
detector.” 

In  short,  every  person  will  see  the  importance  of  studying  genuine 
bank  note  engraving  for  his  own  protection,  and  every  moral  man 
should  lend  his  aid  to  suppress  the  evil  of  counterfeiting. 

Bank  note  engraving,  as  a study  of  the  fine  arts,  is  interesting  to  ev- 
ery intelligent  American.  Our  bank  notes  exhibit  the  high  degree  of 
perfection  to  which  our  countrymen  can  attain  in  the  fine  arts  when 
well  sustained.  All  the  mechanical  designs  and  safeguards  to  be  found 
in  the  notes  of  this  and  other  countries,  are  all  of  American  skill  and 
ingenuity.  All  the  essential  improvements  were  patented  forty  years 
since. 

A perfect  acquaintance  with  the  different  kinds  of  engravings  on  one 
genuine  note  gives  an  acquaintance  with  all  genuine  bank  notes  in  the 
United  States  and  Canada. 

THE  MYSTERIES  OF  “STERLING  EXCHANGE.” 

The  quotations  of  foreign  exchange  puzzle  many  persons,  Why  ex- 
change should  range  from  twelve  to  fifteen  per  cent,  higher  than  gold, 
seems  unaccountable  until  an  explanation  of  the  matter  is  given. 

The  fact  is,  that  the  “par  of  exchange”  is  not  based  on  dollar  foi 
dollar,  or  on  a slight  addition  to  cover  the  cost  of  transportation,  but 
other  considerations  enter  into  the  calculation.  The  par  of  sterling 
exchange  is  109  Jc.,  nearly. 

The  original  standard  of  value  of  a sovereign,  or  pound  sterling, 
was  $4  44.4  in  United  States  coin.  Subsequently  the  American  dol- 
lar was  more  heavily  alloyed  or  depreciated  in  gold  value.  Thus  'de- 
preciated, it  required  $4  86  to  make  a pound,  which  was  9Jc.,  nearly, 
more  on  every  dollar  than  when  the  pound  was  $4  44.4 ; or  if  the 
pound  sterling  were  divided  into  decimal  coin,  it  would  take  9Jc., 
nearly,  to  make  one  of  the  dollars  of  alloy  of  the  United  States  equal 
to  one  of  the  dollars  of  the  alloy  of  great  Britain.  In  other  words, 
the  English  dollar  would  be  9Jc.  finer  than  the  American. 

The  system  of  computing  on  this  relative  difference  i n the  fineness 
Df  the  coin  of  the  two  countries  causes  much  perplexity  and  inconven- 


FARMING. 


345 


lence;  and  should  Great  Britain  and  the  United  States,  whose  trade  re- 
lations are  so  intimate  naturally,  ever  again  make  a united  effort  to 
simplify  and  render  more  uniform  commercial  usages,  nothing  would  be 
of  greater  importance  in  that  direction  than  to  agree  upon  a decimal 
coin  currency  of  equal  value  in  both  nations. 


ON  FARMING. 

The  Farmer. — If  there  is  a man  who  can  eat  his  bread  at  peace  with 
God  and  man,  it  is  that  man  who  has  brought  that  bread  out  of  the 
earth  by  his  own  honest  industry.  It  is  cankered  by  no  fraud — it  is 
wet  by  no  tear — it  is  stained  by  no  blood. 

The  young  man  who  leaves  the  farm-field  for  the  merchant's  desk 
or  the  lawyer’s  or  doctor’s  office,  thinking  to  dignify  or  ennoble  his 
toil,  makes  a sad  mistake.  He  passes,  by  that  step,  from  indepen- 
dence to  vassalage.  He  barters  a natural  for  an  artificial  pursuit,  and 
he  must  be  the  slave  of  the  caprice  of  customers  and  the  chicane  of 
trade,  either  to  support  himself  or  acquire  fortune.  The  more  artifi- 
cial a man’s  pursuit,  the  more  debasing  is  it  morally  and  physically. 
To  test  it,  contrast  the  merchant’s  clerk  with  the  plow-boy.  The  for- 
mer may  have  the  most  exterior  polish,  but  the  latter,  under  his  rough 
outside,  possesses  the  truer  stamina.  He  is  the  freer,  franker,  happi- 
er and  nobler  man.  Would  that  young  men  might  judge  of  the  dig- 
nity of  labor  by  its  usefulnees  and  manliness,  rather  than  by  the 
superficial  glosses  it  wears.  Therefore  we  never  see  a man’s  nobility 
in  his  kid  gloves  and  toilet  adornments,  but  in  that  sinewy  arm,  whose 
outlines,  browned  by  the  sun,  betoken  a hardy,  honest  toiler,  under 
whose  farmer’s  or  mechanic’s  vest  a kingliest  heart  may  beat. 

The  sun  that  only  burns  the  brows  of  other  men  turns  the  work  of 
the  farmer’s  hands  to  glory  and  gold.  The  rains  that  bring  discom- 
fort to  others,  are  beating  the  reveille  of  life  and  plenty  for  him. 

No  one  has  a better  opportunity  of  witnessing  the  wonderful  work- 
ings of  God  in  the  wide  field  of  nature  than  the  farmer.  His  occupa- 
tion brings  him  every  day  in  full  view  of  them.  He  is  familiar  with 
the  progressive  development  of  the  young  plant,  and  the  matured 
beauty  of  its  full  growth.  He  is  well  acquainted  with  the  sunshine 
and  the  shadow,  the  softly  falling  dew  and  the  heavy  rain,  the  gentle 
breeze  and  the  rushing  tempest.  Some,  from  their  very  familiarity 
with  these  evidences  of  Divine  wisdom,  lose  all  interest  in  them,  and 


346 


PEACTICAL  CYCLOPAEDIA. 


look  on  them  with  little  more  regard  than  the  beasts  that  perish. 
Others,  indeed,  recognize  the  hand  of  God ; look  on  its  movements 
with  awe  and  dread — but  go  no  further.  But  it  is  only  the  Christian 
that  can  see  in  everything  the  hand  of  a father.  Other  men  may  won- 
der and  admire ; he  can  love  and  praise.  Everywhere  he  sees  the 
finger  of  God,  and  he  rejoices  to  know  that  God  is  his  friend;  and 
when  in  the  tempest  or  thunderstorm,  men’s  hearts  are  failing  them 
for  fear,  he  can  be  in  peace,  knowing  that  he  is  a son  of  Him  whom 
the  winds  and  the  seas  obey.  Truly  the  Christian  farmer  possesses 
greater  pleasures  and  more  exquisite  joys  than  other  men  have  any 
idea  of,  and  if  they  have  not  experienced  these  they  have  never  expe- 
rienced true  happiness. 

How  blest  the  farmer’s  simple  life, 

How  pure  the  joy  it  yields! 

Far  from  the  world’s  tempestuous  strife 
Free  mid  the  scented  fields. 

Farming. — Bev.  Thomas  Starr  King,  in  an  address  before  the  Ag- 
ricultural Society,  in  San  Francisco,  utters  the  following  beautiful 
sentiments : 

In  dealing  with  the  land,  man  is  called  to  be  a co-worker  with  the 
Infinite  Mind.  This  is  the  foundation  of  the  nobleness  of  the  farmer’s 
office. 

The  air  is  given  to  us.  We  can  not  alter  its  constitution  or  change 
its  currents.  The  sea  is  not  placed  under  our  dominion.  We  cannot 
freshen  it,  or  increase  its  saltness ; we  cannot  level  or  raise  its  billows. 
The  rain  is  ordained  for  each  latitude,  and  we  cannot  hasten  or  vary 
the  bounty  of  the  clouds.  Minerals  are  provided  in  a definite,  unalter- 
able measure,  by  the  creative  force.  But  the  soil  we  can  make  our 
own.  We  can  increase  or  renew  its  richness.  God  does  not  make  it 
to  be  a fixed  or  self-perpetuating  blessing,  like  the  atmosphere  and  the 
ocean.  It  is  a trust.  So  much  he  will  do  for  it ; but  a very  great  deal 
is  left  for  us  to  be  faithful  in.  In  the  management  of  the  soil  the  Cre- 
ator takes  us  into  partnership ; and  on  our  fidelity  within  the  bounds 
of  our  trust,  the  progress  of  society  depends. 

The  greatness  of  the  trust  is  seen  in  this — that  agriculture  requires 
the  greatest  amount  and  variety  of  knowledge,  and  is  everywhere  latent 
in  its  development.  We  are  only  now  entering  upon  the  study  of  it. 
Nation  after  nation  has  withered  and  shriveled,  because  it  could  not 
manage  its  land — because  it  had  not  science  enough,  virtue  enough,  to 
organize  the  State.  Its  prosperity  is  not  rightly  based.  Its  roots  are 


FARMING. 


347 


feeble.  It  has  begun  to  die.  It  is  not  able  to  sustain  the  tremendous 
partnership  with  Providence  in  making  the  soil  creative. 

In  fact  we  shall  not  reach  the  right  point  for  appreciating  the  emi- 
nence of  agriculture  as  a duty,  a profession  and  a trust,  until  we  see 
that  the  earth  is  not  yet  finished.  The  Creator  has  left  part  of  the 
fashioning  to  man ; or  rather  waits  t6  work  through  man  in  perfecting  it. 
The  air  comes  up  to  the  Divine  idea.  The  sea  also  answers  to  the  maj- 
esty of  Gods  first  conception  of  it.  The  clouds  correspond  in  their 
charms  of  form  and  glory  of  color  to  the  archetypes  of  them  in  the 
Divine  Imagination.  The  highest  mountain  tops,  of  splintered  crag  and 
dazzling  snow,  cannot  be  improved,  any  more  than  they  can  be  altered 
by  the  power  and  wit  of  man.  But  the  earth  does  not  fulfil  the  Divine 
intention.  It  was  not  made  for  nettles,  nor  for  the  manizito  and  chap- 
parel.  It  was  made  for  grain,  for  orchards,  for  the  vine,  for  the  com- 
fort and  luxuries  of  thrifty  homes.  It  was  made  for  these  through  the 
educated,  organized,  and  moral  labor  of  man.  As  plow  runs  deeper,  as 
irrigation  is  better  understood  and  observed,  as  the  capacities  of  differ- 
ent soils  are  comprehended,  as  types  of  vegetation  are  improved,  as 
economy  in  the  renewal  of  the  vitality  of  the  land  is  learned  and  prac- 
ticed, the  process  of  creation  goes  on ; chaos  subsides ; the  Divine  power 
and  beauty  appear  in  nature. 

Agriculture  is  the  foundation  of  national  prosperity,  and  one  of  the 
pleasantest  as  well  as  one  of  the  noblest  and  most  profitable  pursuits  in 
which  a man  can  engage.  Wherever  agriculture  flourishes,  all  other 
branches  of  business  prosper.  Where  it  declines,  everything  else  goes 
down  with  it.  The  progress  of  Agriculture,  said  Louis  Napoleon  in  a 
recent  speech,  ought  to  be  one  of  the  objects  of  your  constant  care;  for 
upon  its  improvement  or  decline  depends  the  prosperity  or  decline  of 
empires. 

Dr.  Franklin  said : There  seem  to  be  but  three  ways  for  a nation  to 
acquire  wealth.  The  first  is  by  war,  as  the  Bomans  did,  in  plundering 
their  neighbors ; this  is  robbery.  The  second  by  commerce,  which  is 
frequently  cheating.  The  third  by  agriculture,  the  only  honest  way, 
wherein  a man  receives  a real  increase  of  the  seed  thrown  into  the 
ground  in  a kind  of  continued  miracle  wrought  by  the  hand  of  God  in 
his  favor,  as  a reward  for  his  innocent  life  and  his  virtuous  industry. 

The  Farmer  s Wife. — Is  there  any  position  a mother  can  covet  for 
her  daughter  more  glorious  than  to  be  the  wife  of  an  honest,  indepen- 
dent farmer  in  a country  like  this  ? To  be  the  wife  of  one  who  is  look- 
ed up  to  by  his  neighbors  as  one  whose  example  may  be  safely  followed 
— one  whose  farm  is  known  far  and  near  as  a model  of  perfection  and 


348 


PRACTICAL  CYCLOPEDIA. 


cultivation.  To  be  mistress  of  a mansion  all  her  own,  that  sbe  may  be 
tbe  envy  of  every  passer-by,  because  it  is  neat  and  comfortable,  a sweet 
lovely  cottago  at  borne. 

In  a little  book  recently  published  in  France,  entitled  “Advice  to 
Young  Ladies  wbo  intend  to  become  Farmer’s  Wives,”  tbe  author,  M. 
Bodin,  says  : In  order  to  become  a farmeress  it  is  not  sufficient  to  know 
bow  to  read,  write,  calculate,  and  sew.  Order  and  economy  in  a bouse 
are  of  more  importance  than  tbe  cares  of  cultivation  properly  so  called. 
On  tbe  farmeress  depends  for  tbe  most  part  tbe  success  of  an  agricultu- 
ral enterprise.  If  a cultivator  secures  good  crops,  and  if  bis  granaries 
are  filled,  bis  wealth  will,  nevertheless,  not  be  real  in  presence  of  a bad- 
ly directed  household,  or  from  want  of  care  tbe  outlay  will  be  double, 
and  tbe  economy  nil.  Be  then  thoroughly  persuaded,  young  girls,  that 
your  mission  is  most  important,  that  your  good  direction  may  make 
everything  succeed,  and  that  negligence  or  even  indifference,  may  bring 
about  disunion,  annoyances  of  every  kind,  and,  finally,  ruin.  Tbe  far- 
meress, surrounded  by  her  family,  infusing  order  into  everything,  will 
be  loved  and  respected,  and  will  probably  live  more  happily  than  many 
great  ladies. 

The  Farmers  Home. — Tbe  New  York  Iribune  says:  One  of  tbe 
strongest,  if  not  entirely  tbe  strongest,  inducements  for  tbe  sons  and 
daughters  of  farmers  in  general  in  this  country  to  leave  tbe  country 
for  a city  life,  is  tbe  neglect  of  parents  to  beautify  home  and  teach  chil- 
dren to  love  it  because  everything  around  it  is  more  cheerful,  more 
beautiful,  more  pleasant,  more  enticing  than  any  other  spot  known  to 
them.  To  prevent  tbe  exodus  of  your  children,  tbe  moment  they  get 
old  enough  to  have  ideas  of  their  own,  let  it  be  one  of  tbe  life  studies 
of  every  parent  to  make  tbe  children  sensible  that  their  home  is  equal, 
if  not  superior,  in  all  that  serves  to  make  life  worth  living  for,  to  that 
of  any  other  family  in  tbe  same  station  of  life.  If  your  bouse  is  small 
it  is  all  tbe  more  easily  painted,  and  made  to  wear  an  attractive  out- 
ward appearance,  and  it  is  no  good  reason,  because  it  is  small,  that  its 
interior  should  be  most  inconvenient,  uncomfortable  and  unattractive. 
Study  to  make  your  bouse  such  in  every  respect  that  your  visitors 
will  say,  “ What  a lovely  place,”  and  you  will  make  your  children  con- 
tented and  yourself  happy,  and  all  will  exclaim,  “ There  is  no  place 
like  home.”  Is  there  any  one  thought  likely  to  be  called  up  in  after 
years  so  pleasing  as  the  remeniscences  of  a happy  childhood’s  home  ? 

Have  a Permanent  Home. — Stay  where  you  are.  Do  not  live  and 
work  on  your  farm,  with  the  expectation  or  wish  to  sell  out.  Nothing 
will  keep  a man  so  much  in  a state  of  indecision.  Living  from  day  to 


FARMING. 


349 


day,  with  the  idea  that  just  as  soon  as  you  have  a chance,  you  are 
going  to  sell,  is  one  of  the  poorest  ways  of  getting  along.  Make  up 
your  mind  to  stay  where  you  are.  Apply  energy  and  headwork  to 
your  operations ; determine  to  make  a home— one  for  yourself  and 
your  family — have  a marked  and  definite  purpose  in  life. 

The  Farmer  s Ambition . — A practical  farmer  whose  livelihood  de- 
pends on  his  calling,  should  make  it  the  pinnacle  of  worldly  ambition 
to  excel  in  it.  If  he  neglects  his  farm  for  almost  everything  else,  he 
is  generally  a miser  both  in  interest  and  credit.  Solomon,  the  wisest 
observer  of  men,  tells  us  of  his  disgust  at  the  sight  of  a slovenly  farm- 
er : “ I went  by  the  field  of  the  slothful — and  lo,  it  was  all  grown  over 
with  thorns,  and  nettles  covered  the  face  thereof,  and  the  stone  wall 
was  broken  down.” 

Farmers  and  Science. — For  all  practical  purposes  true  science  is  a 
thorough  knowledge  of  a man's  own  business.  And  a farmer  who 
knows  how  to  make  the  most  profit  with  the  least  amount  of  labor  and 
capital,  who  understands  how  to  make  the  most  of  his  land  without 
impoverishing  it,  but  rather  continually  improving  it,  is  truly  scien- 
tific. 

u Book- Farming." — No  sensible  man  ever  contended,  or  supposed, 
that  book-knowledge  alone , would  make  a man  a good  farmer.  “ Prac- 
tice makes  perfect” — practice  alone.  But  a knowledge  of  principles 
is  the  true  and  solid  foundation  of  correct  practice ; and  principles 
are  vital  in  agriculture  as  in  everything  else. 

The  great  want  of  farmers  is  more  information.  And  there  is  no 
class  of  people  more  anxious  to  obtain  information  in  relation  to  their 
business  which  may  be  depended  upon. 

Even  the  most  prejudiced  contemner  of  “ book-farming  ” does  not 
absolutely  refuse  to  profit  by  the  experience  of  others ; if  he  is  about 
to  try  some  new  root  or  grain,  he  asks  his  more  experienced  neighbor 
how  the  grain  should  be  prepared ; where  the  seed  should  be  sown ; 
how  the  grain  should  be  tilled,  etc.;  and  is  governed,  to  some  extent, 
in  his  culture  by  the  answer  he  receives.  “ Book-farming  ” is  mainly 
the  collected  experience  of  the  wisest  and  most  successful  farmers 
through  years,  if  not  generations,  collected  and  recorded  in  such  form 
as  to  be  most  available  for  those  who  come  after.  If  one  man’s  expe- 
rience or  conclusions  have  any  value,  those  of  many  men,  compared 
and  averaged,  should  have  far  more  value ; and  whether  printed  in  a 
book  or  related  by  the  fireside,  matters  little.  At  least,  if  there  be  a 
difference,  it  is  not  against  “ book-farming.”  The  wisest  farmer  can 


350 


PRACTICAL  CYCLOPAEDIA. 


not  know  everything  that  would  be  useful  in  bis  calling  ; there  must 
be  some  department  in  which  his  knowledge  might  be  improved. 
What  more  reasonable,  then,  than  that  he  should  consult  and  profit 
by  the  recorded  experience  of  others  ? 

But  no  man  was  ever  made  wise  solely  by  imbibing  the  wisdom  of 
others.  Books,  and  periodicals,  and  lectures,  can  only  help  the  farm- 
er. In  farming,  as  in  everything  else,  mere  book-learning  is  imper- 
fect and  unsafe.  Let  the  head  and  the  hand  go  together ; let  prac- 
tice modify  the  directions  and  enlarge  the  uses  of  theory ; let  us  ap- 
propriate the  wisdom  of  others  without  expecting  it  to  enable  us  to 
dispense  with  sense  of  our  own. 

A popular  friend  of  Agriculture  said  in  an  address  recently  : I wish 
the  statement  could  be  made  to  ring  in  the  ears,  and  penetrate  the 
brain,  and  stir  the  heart  of  every  man,  woman  and  child,  who  is  the 
friend  of  agriculture — that  the  radical  means  of  improvement  is  the 
more  perfect  education  of  the  farmer  for  his  profession. 

Ho  w to  Secure  further  Agricultural  Improvement. — The  following 
valuable  suggestions  are  from  an  Agricultural  Address  by  the  Hon. 
L.  Chandler  Ball : 

How  the  necessary  conditions  to  further  agricultural  improvement 
shall  be  secured,  and  farmers  take  the  rank,  exert  the  influence,  and 
receive  the  honors  to  which,  by  their  contributions  to  social  order, 
and  the  welfare  of  the  state  they  are  entitled  : 

1.  By  adopting  a higher  standard  of  education,  both  general  and 
professional. 

2.  By  a more  thorough  cultivation  of  the  soil,  by  which  its  fertility 
shall  be  increased,  and  permanently  maintained. 

3.  By  a more  general  introduction  of  improved  implements  of  hus- 
bandry, by  which  farnf  and  household  labor  may  be  more  easily,  and 
more  economically  performed. 

4.  By  improving  the  breeds  of  domestic  stock,  and  rearing  only 
those  animals  which  are  the  best  of  their  respective  kinds. 

5.  By  growing  only  those  roots,  grains,  grasses,  and  fruits  which 
are  the  most  nutritious,  and  the  most  productive. 

6.  By  pursuing  that  particular  branch  of  husbandry  which  gives 
the  strongest  probabilities  of  success ; having  reference  to  climate, 
soil,  markets,  and  amount  of  foreign  and  domestic  competition. 

7.  By  making  the  business  of  farming  attractive  to  educated  men, 
and  the  farm-house  and  all  its  surroundings  pleasant  to  refined  taste 
and  cultivated  manners. 


FARMING. 


35.1 


Rules  for  Making  Farming  Profitable. — One  whose  conclusions  liave 
been  founded  upon  experience,  thus  writes  to  the  Prairie  Farmer: 

1.  Buy  no  more  land  than  there  is  capital  enough  to  pay  for,  with 
one-third  more  surplus.  A small  farm,  free  from  debt,  with  plenty 
of  means  to  stock  it,  enrich  it,  and  carry  on  its  work,  will  yield  more 
than  a large  one,  encumbered  with  debt,  conducted  feebly  in  every 
part,  with  bad  fences,  poor  implements,  bony  animals,  weedy  fields, 
and  thin  crops. 

2.  Lay  out  the  fields  in  the  best  order,  so  as  to  admit  of  a syste- 
matic rotation,  and  to  give  ready  access  to  every  field  at  all  times, 
without  passing  through  other  fields,  if  possible. 

3.  Provide  good  fences,  and  necessary  gates,  and  valuable  time  will 
not  be  lost  in  driving  out  intruding  animals,  nor  crops  lost  by  their 
depredations. 

4.  Furnish  good  farm  buildings,  to  secure  properly  the  crops,  and 
also  to  afford  a good  shelter  for  animals. 

5.  Select  the  best  animals  in  purchasing,  and  secure  the  very  best 
the  country  affords  to  breed  from.  Also  select  the  best  implements 
that  can  be  procured  at  reasonable  prices. 

6.  Bring  the  soil  into  good  condition,  and  keep  it  so  by  a judicious 
rotation. 

Mr.  Bakewell,  of  England,  says : The  road  for  the  farmer  to  get 
rich  is  to  breed  the  best  kind  of  cattle,  sheep  and  horses,  and  the  road 
to  grow  poor  is  to  breed  the  worst  of  their  kind : as  the  best  consume 
no  more  food  than  the  worst.  Good  farming  is  getting  a dinner  for 
your  appetite,  whilst  bad  farming  merely  gains  an  appetite  for  your 
dinner. 

An  agricultural  paper  says : Every  extra  dollar  spent  in  deep  and 
thorough  plowing  will  return  five  dollars  in  the  harvest.  One 
acre  thoroughly  manured  and  cultivated  yields  a larger  per  centage 
of  profit  than  three  sparingly  manured  and  slovenly  scratched  over. 
It  is  as  easy  to  raise  good  varieties  of  fruit  as  poor  ones.  A choice 
pear  tree  will  produce  from  ten  to  thirty  dollars  worth  of  fruit.  How 
much  will  ten  poor  ones  produce  ? 

As  a general  rule,  good  crops  pay,  while  poor  ones  do  not  The  first 
offort  of  a farmer  should  be  to  increase  his  crop  per  acre,  if  not  al- 
ready large,  rather  than  to  increase  the  number  of  his  acres.  A 
thousand  dollars  judiciously  expended  in  fertilizing  and  subduing  his 
present  farm  would  enrich  him  far  more  than  the  same  amount  expen- 
ied  in  buying  more  acres. 

Errors  to  be  Avoided.’— How  may  farmers  are  to  be  found  who  can 


352 


PRACTICAL  CYCLOPAEDIA. 


plead  “not  guilty”  in  reference  to  some  one  or  more  of  the  following 
errors  to  which  the  Country  Gentleman  calls  attention  ? 

1.  Allowing  weeds  such  as  thistles,  docks,  stramonium,  poison  hem- 
lock, etc.,  to  grow  along  the  highway. 

2.  Allowing  elders,  burdocks  and  nettles  to  grow  along  fences,  and 
Canada  thistles,  foxtail,  pig  weed,  rag  weed,  etc.,  to  grow  among  and 
sometimes  eclipse  crops. 

3.  To  plow,  harrow,  and  seed,  or  plant,  land  so  wet  that  year  after 
year  it  yields  scarcely  enough  to  pay  tillage. 

4.  To  allow  boards  to  become  knocked  off  board  fences,  and  clap- 
boards from  barns ; and  the  hinges  of  gates  to  become  so  deranged 
that  they  must  be  laboriously  dragged  over  the  ground  in  opening 
and  shutting,  quickly  wearing  them  out. 

5.  To  pile  manure  against  the  side  of  the  barn  until  it  rots,  and 
mires  the  cattle,  instead  of  spreading  it  for  crops  and  leaving  a neat 
clean  yard. 

6.  To  admit  pigs  to  door  yards  to  root  up  the  grass,  and  help  them- 
selves to  swill  at  the  kitchen  door. 

7.  To  throw  kitchen  slops  into  a puddle  at  the  back  door. 

8.  To  build  barns  on  the  public  road,  thus  making  a barn-yard  of 
the  highway. 

9.  To  scatter  implements,  such  as  plows,  harrows,  rollers,  etc.,  about 
the  barn-yard  or  along  the  sides  of  the  road,  exposed  to  all  weathers. 

10.  To  throw  rubbish,  brush,  etc.,  into  the  public  road,  to  the  of- 
fence of  every  traveler  who  has  any  appreciation  of  decency,  instead 
of  destroying  or  converting  these  materials  into  manure. 

11.  Badly  built  board  fences,  half  lifted  by  frost  out  of  the  ground, 
and  leaning  half  over — occasioned  by  a shallow  and  careless  setting  of 
the  posts,  and  by  not  draining  the  holes. 

12.  Cornfields  with  a dense  undergrowth  of  weeds,  and  potatoes 
with  a dense  overgrowth  of  the  same. 

13.  Hedges  and  trees  planted  and  allowed  to  grow  up  with  grass, 
and  consequently  never  being  good  for  anything — instead  of  giving 
them  good  and  broad  cultivation. 

14.  Allowing  cows  and  other  animals  to  run  in  the  streets,  to  pilfer 
from  neighbors,  and  dry  up  by  being  frequently  lost  at  milking  time. 

Farm  Management  and  Farm  Accounts. — The  farm  should  be  so 
managed  as  to  pay  for  all  labor  bestowed  upon  it,  and  ultimately  for 
itself.  Improvements  that  do  not  pay,  ought,  as  a rule,  to  be  discar- 
ded ; and  in  order  to  know  how  the  matter  stands,  every  farmer  should 
keep  an  exact  account  with  every  field  on  his  farm. 


FARMING. 


353 


No  man  can  be  a good  farmer  and  a successful  one  who  does  not 
keep  accurate  accounts ; be  able  to  tell  at  the  end  of  the  year  every 
dollar  that  came  to  hand,  and  what  for,  and  every  one  that  goes  out, 
and  why  it  went;  and  balance  your  cash  account  at  least  once  a month 
— once  a week  is  better.’ 

Keep  accounts  with  everybody,  debit  and  credit,  and  in  some  degree 
with  everything.  Number  your  fields,  and  charge  each  with  manure, 
seed  and  labor,  and  credit  the  crops,  and  you  will  soon  find  which  is 
the  most  profitable.  Open  an  account  with  your  stable,  your  pig  pen, 
your  pasture,  and  with  your  general  stock  and  with  different  classes 
and  branches  of  it,  if  you  would  learn  with  accuracy  which  is  the  most 
profitable. 

To  be  successful,  you  must  be  accurate,  and  that  you  cannot  be  with- 
out account  books. 

In  any  other  branch  of  business  worthy  of  the  name,  any  one  carry- 
ing it  on  without  a proper  system  of  books  would  be  regarded  as  crazy. 
The  ordinary  excuse  of  “want  of  time"  is  entirely  without  foundation. 
An  hour  a week  dev6ted  to  a simple  and  well  arranged  syste  hi  oi  ac- 
oounts  would  be  sufficient  to  keep  them  up. 

That  excellent  work,  Stephen's  Book  of  the  Farm , says : Let  the  far- 
mer take  an  inventory  and  valuation  of  his  live  stock,  implements 
:rops,  cost  of  labor,  and  debts  due  to  and  by  him,  at  the  beginning  of 
-very  agricultural  year,  and  he  will  see  whether  his  capital  has  in- 
creased or  diminished  in  the  course  of  the  year — it  will  increase  by  a 
arger  produce  and  by  a higher  price,  and  diminish  by  a scantier  pro- 
luce  and  a lower  price.  Let  him  keep  a cash  book,  which  will  inform 
lim  whether  he  has  received  or  paid  away  most  cash  in  the  course  of 
he  year.  Let  him  have  an  account  with  the  farm,  by  which  he  will 
earn  whether  the  value  of  the  produce  he  has  been  able  to  dispose  of 
s greater  or  less  than  the  cost  of  conducting  the  farm.  It  is  clear 
hat  a knowledge  of  these  particulars  must  acquaint  the  farmer  with 
he  real  state  of  his  affairs  at  the  beginning  of  every  agricultural 
rear. 

Farm  Economy. — Allow  me  to  say  to  young  farmers  especially  : 
jet  us  be  studious  and  inquisitive,  as  well  as  laborious ; let  us  be  sim- 
ile and  frugal  in  our  habits ; avoid  useless  expenditures ; leave  fine 
Iress  and  fast  horses,  and  showy  dwellings  to  those  who  really  need 
uch  things  to  recommend  them.  Let  us  ever  remember  that  for 
wealth  and  substantial  wealth,  for  rare  opportunities,  for  self-improve- 
aent,  for  long  life  and  real  independence,  farming  is  the  best  business 
a the  world. 

23 


354 


PRACTICAL  CYCLOPAEDIA. 


Economy  is  essential  to  success.  Judge  Peters,  in  his  valuable 
“ Notices  to  a Young  Farmer”  published  some  years  since,  says  : Do 
not  commence  with  erecting  costly  buildings,  but  apply  your  time,  ef- 
forts and  pecuniary  means  to  your  farm.  Want  of  calculation  in  this 
respect  has  been  the  ruin  of  many. 

Industry,  prudence  and  economy  are  essential  to  ensure  success  .in 
any  business  whatever. 

True  economy  does  not  consist  in  mere  saving  and  stinting — it  re- 
quires far-reaching  views  and  a generous  spirit  to  decide  practical 
questions  upon  that  just  basis  which  secures  the  greatest  measure  of 
success.  We  must  look  further  than  the  first  cost.  In  farm  stock,  for 
instance,  when  once  secured,  it  costs  little  more  to  raise,  to  any  given 
age,  a good  animal  than  a bad  one,  while  one  may  be  far  more  remu- 
nerative than  the  other. 

There  is  no  economy  like  doing  everything  thoroughly.  More  prof- 
it can  be  realized  from  one  acre  well  manured  and  thoroughly  cultiva- 
ted than  from  two  but  half  prepared  for  seeding.  ‘It  is  better  to  till 
fifty  acres  well,  than  one  hundred  in  a slovenly  manner.  It  is  not  the 
abundance  of  land,  but  the  thorough  and  skilful  cultivation  of  it,  that 
fills  the  barn  with  hay,  the  cribs  with  corn,  and  the  mansion-house 
with  plenty.  The  great  principle  of  agriculture  may  be  reduced  to 
these  two  points  : Keep  small  farms  and  manage  them  well.  Bev.  J. 
Starr  King  gave  to  the  California  farmers  this  very  sensible  advice : 
“ Subdue  the  lust  for  immense  ranches.  If  you  have  fifty  acres  and 
burn  for  fifty  more,  annex  the  fifty  that  is  beneath  those  you  now  own, 
and  gain  your  title  by  a subsoil  plow.  Own  deep  thus  by  agriculture, 
not  wide  by  scratchiculture.” 

“ A little  farm  well  tilled,  a little  barn  well  filled,  a little  wife  well 
willed.’' 

The  Produce  Market. — An  important  feature  in  successful  farming 
is  judicious  marketing.  Many  farmers  must  sell  as  soon  as  possible, 
but  it  is  desirable  to  have  good  facilities  for  reaching  the  market,  and 
also  to  be  so  forehanded  as  not  to  be  obliged  to  sell  when  fair  prices  can 
not  be  obtained.  The  farmer  can  then  watch  the  market  reports  and 
study  the  probable  home  and  foreign  supply  and  demand,  -and  deter- 
mine with  considerable  accuracy  when  it  is  best  to  sell.  The  farmer 
who  gets  one  dollar  per  bushel  for  his  wheat,  realizes  double  the  profit 
that  he  does  who  only  gets  eighty  cents,  providing  the  cost  of  produ- 
cing is  with  both  sixty  cents  per  bushel.  It  pays  to  study  marketing 
well,  and  also  to  prepare  and  put  in  the  best  manner  all  perishable  pro- 
duce, such  as  butter,  poultry,  fruit,  pork,  vegetables,  etc. 


PLOWING,  DRAINING,  FERTILIZING  AND  FENCING. 


355 


The  great  value  of  land  is  not  its  richness ; the  great  source  of  prof- 
it is  not  the  great  crops  produced,  but  the  market  for  that  produce ; 
and  land  is  valuable  just  m proportion  to  its  contiguity  to  a place 
where  its  produce  can  best  be  sold.  It  ought  to  be  -a  leading  feature 
in  the  calculation  of  every  land  purchaser,  Where  is  the  market?  Ev- 
ery producer  should  also  keep  this  question  constantly  before  his  eyes, 
and  shape  his  productions  accordingly.  Before  the  age  of  railroads, 
the  price  of  wheat  in  the  interior  of  Indiana  and  Illinois  was  twenty- 
five  to  thirty-five  cents  a bushel,  “ store  pay.”  It  was  not  a cash  ar- 
ticle, because  there  was  no  market.  Indian  corn  was  still  more  a 
cheap  drug  on  hand,  and  many  a “ broad  horn  ” has  been  loaded  upon 
the  Wabash  and  other  rivers  for  the  far  off  New  Orleans  market  with 
corn  at  six  to  ten  cents  a bushel.  The  strongest  incentive  to  high 
farming  is  a high  market. 


PLOWING,  DRAINING,  FERTILIZING  AND  FENCING. 

Plowing  and  Subsoiling. — It  has  been  asserted  that  an  increase  of 
one  inch  in  the  average  depth  of  plowing  throughout  the  United  States 
would  produce  a larger  amount  of  profit,  as  compared  with  present  re- 
sults, than  all  the  gold  received  from  California.  A good  plan  is  to 
increase  the  depth  of  plowing,  as  nearly  as  practicable,  one  inch  every 
year  until  the  subsoil  is  loosened  to  the  depth  of  at  least  twelve  or  fif- 
teen inches.  This  will  enable  the  land  to  hold  more  water  to  support 
the  crop  in  time  of  drouth,  and  the  water  will  settle  from  the  surface 
during  an  excess  of  wet.  Deep  plowing  saves  manuring. 

The  subsoil  plow  is  now  becoming  one  of  the  most  important  im- 
plements upon  the  farm.  It  is  used  to  run  in  the  bottom  of  the  fur- 
row before  the  potato  is  dropped,  to  loosen  the  earth  under  the  seed, 
to  admit  the  air  and  permit  the  surplus  water  to  sink ; and  after  the 
potatoes  are  up,  a one-horse  subsoil  plow  is  run  between  the  rows ; 
and  when  properly  done,  it  is  equal  to  trenching  with  a spade.  It  is 
also  run  between  the  rows  of  corn  when  the  corn  is  about  four  inches 
high.  This  will  lift  the  soil  slightly,  and  also  the  young  corn  plants, 
but  will  not  separate  the  particles  of  earth  from  the  roots.  This  will 
be  a more  thorough  disturbance  of  the  soil  than  a dozen  hoeings,  and 
will  permit  the  corn  roots  to  descend  in  search  of  food.  In  raising 
carrots,  beets  and  turnips  in  heavy  ground,  it  is  almost  indispensable. 

An  old  friend  says  he  has  been  greatly  benefitted  by  deep  plowing, 


356 


PRACTICAL  CYCLOPAEDIA. 


and  not  being  able  to  own  or  hire  a strong  team,  be  adopted  tbe  plan 
of  running  tbe  same  plow  twice  in  one  place,  and  is  sure  that  tbe  extra 
work  was  much  more  than  paid  for  by  an  increase  in  crops.  By  this 
plan  be  plowed  a stiff  sward  twelve  or  fourteen  inches  deep,  and  got 
a good  tilth  on  tbe  top  of  tbe  reverted  sod,  which  remained  undisturbed 
through  several  years  of  cultivation,  and  crops  were  more  free  from 
the  effects  of  drouth  than  ever  before. 

Draining. — All  lands  that  will  not  allow  the  water  to  pass  through 
the  subsoil,  should  be  properly  drained,  as  water  running  off  the  sur- 
face carries  away  the  vegetable  matter,  and  thus  impoverishes  the 
land. 

To  ascertain  where  draining  is  required,  dig  holes  into  the  earth 
two  or  three  feet  deep — post-holes  often  answer — and  observe  if  water 
remains  in  these  holes  during  the  wettest  periods.  If  it  soaks  away 
within  twenty-four  hours  through  the  porous  subsoil,  and  leaves  the 
bottom  dry,  then  draining  will  be  wholly  unnecessary.  But  if  the 
water  remains  several  days,  then  artificial  channels  will  be  reqi  ired 
to  carry  it  off. 

The  principal  benefits  ' of  drainage  are  the  following : It  pre\  ents 
washing,  by  admitting  a sudden  fall  of  rain  quickly  into  the  ground, 
leaving  little  to  run  off.  It  enriches  the  soil,  by  causing  it  to  absorb 
the  rain  quickly,  to  lixiviate  them  and  to  retain  for  the  use  of  plants 
their  carbonic  acid,  ammonia  and  other  manurial  matters,  instead  of 
running  them  off,  together  with  some  of  the  richest  top  soil,  into  a 
neighboring  brook. 

Prof.  Mapes  says : In  England  there  is  not  a field  that  has  been 
under-drained  that  has  not  doubled  in  value,  and  so  it  can  be  here. 

Cheap  Method  of  Cutting  Ditches. — Plow  two  furrows  with  a com- 
mon plow  as  deep  as  you  can ; then  take  a subsoil  plow,  with  a piece 
of  plank  four  feet  long  attached  to  the  mold-board,  for  the  purpose 
of  raising  the  dirt,  and  go  through  twice  with  this,  which  will  leave  a 
ditch  two  feet  deep. 

Requisite  Depth  of  Under-draining. — John  Johnston,  the  pioneer 
of  under-draining  in  New  York,  says:  If  practicable,  drains  should  go 
so  deep  that  the  water  may  come  in  at  the  sides,  instead  of  rising  from 
the  bottom  of  the  ditch ; and  this  I have  found  to  be  the  case  at  from 
two  and  a half  to  three  feet  deep  on  my  farm.  In  England  the  depth 
for  under-draining  is  from  three  to  six  feet. 

How  to  Clean  out  an  Obstructed  Drain. — This  has  been  successfully 
effected  by  using  a large  eeb  which  works  itself  slowly  through,  fol- 
lowed by  the  water. 


PLOWING,  DRAINING,  FERTILIZING  AND  FENCING. 


35 


* Fertilizing  and  Fertilizers. — It  is  a maxim  among  an  excellent  class 
of  farmers,  that  a good  farm,  like  a good  joint  of  meat,  only  requires 
hasting  with  its  own  dripping. 

Of  all  the  waste  upon  a farm,  perhaps  there  is  none  more  apparent 
than  that  of  manures;  none  other  so  generally  and  directly  prejudicial 
to  success  in  farming,  and  none  other  of  anything  like  the  same  extent 
can  be  so  easily  prevented.  Professor  Voelker  found  by  accurate  ex- 
periments that  manure  lying  in  the  yard  exposed  to  all  weathers,  lost 
in  value  two-thirds;  only  one-third  remaining  in  one  year.  Johnson 
and  Sprengel,  learned  agricultural  chemists,  say  that  a cow  annually 
voids  about  16,300  pounds  of  urine,  which  contains  961  pounds  of  sol- 
id matter  quite  equal  in  value  to  Peruvian  guano  at  $60  per  ton,  ma- 
king the  annual  commercial  value  of  the  liquid  manure  of  the  cow  to 
be  $28.83 ; no  inconsiderable  portion  of  her  whole  value ; a cord  of 
loam  saturated  with  urine  is  equal  to  a cord  of  the  best  rotted  dung. 
The  manure  from  poultry,  if  they  are  confined,  is  as  good  as  guano; 
that  from  the  house  is  the  most  valuable,  and  if  mixed  with  fresh  loam 
is  completely  deodorized.  Bones  thrown  into  a barrel,  covered  with 
ashes  and  moistened,  will  after  a while,  become  a valuable  fertilizer. 
Hard  coal  ashes,  if  screened  thoroughly,  are  -worth  saving  to  spread 
on  grass  land  with  lime  and  wood  ashes.  Wood  ashes  form  one  of  the 
most  valuable  of  all  fertilizers,  and  are  safer  at  common  prices  than 
any  other  to  be  purchased.  Soap  suds  are  invaluable  applied  to  trees, 
shrubs,  plants,  etc.;  no  article  of  a liquid  nature  possesses  more  pow- 
erful fertilizing  properties.  The  carcasses  of  animals  which  die  from 
accident  or  disease  on  the  farm  possess  a manurial  value  seldom  fully 
appreciated.  It  has  been  said  that “ every  pound  of  animal  carcass 
can  impregnate  ten  pounds  of  vegetable  mold,  or,  taking  our  arable 
soils  as  they  usually  occur,  one  pound  of  flesh,  fish,  blood,  wool,  horn, 
etc.,  can  fertilize  three  hundred  pounds  of  common  loam."  Every 
portion  is  valuable.  Bones,  hoofs,  hides,  hair,  flesh,  may  all  be  applied 
with  benefit  to  the  soil. 

In  England  salt  is  recognized  by  government  as  a manure  of  such 
value  that  it  passes  turnpikes  toll-free,  and  it  is  used  by  farmers  at  high 
prices.  It  may  be  used  from  five  to  fifteen  bushels  per  acre.  It  al- 
ways does  best  on  land  that  has  been  limed.  It  is  useful  in  all  com- 
post. Prof.  Mapes  says : If  you  slack  three  bushels  of  lime  with  the 
solution  of  one  bushel  of  salt,  it  is  the  best  thing  ever  used  to  decom- 
pose muck.  It  is  excellent  upon  the  roots  of  peach  trees. 

It  is  estimated  that  England  pays  annually  three  hundred  millions 
of  dollars  for  manures,  more  than  the  entire  commerce  of  that  country. 


358 


PEACTICAL  CYCLOPAEDIA. 


Liquid  Manures. — Daniel  Webster  had  the  plank  in  his  stable  floors 
laid  about  an  inch  apart,  and  so  arranged  as  to  be  easily  taken  up. 
Beneath  this  floor,  about  two  feet  of  muck  was  placed,  which  absorbed 
every  drop  of  the  urine,  and  furnished  a rich  manure. 

Said  an  English  writer,  more  than  a century  ago,  The  drainage  of 
dunghills  is  the  very  strength  and  power  of  the  dung. 

Of  all  methods  of  using  muck,  says  the  American  Agriculturist,  we 
are  best  pleased  with  it  as  an  article  of  bedding  for  cattle.  This  we 
think  the  best  and  most  rapid  way  of  manufacturing  it  into  manure. 

Dry  sawdust,  says  a correspondent  of  the  New  England  Farmer,  13 
one  of  the  best  articles  for  bedding  horses  and  cattle,  to  take  up  the 
urine  and  keep  the  cattle  clean.  But  hard  wood  sawdust  is  the  best, 
and  should  be  used  freely  for  bedding,  even  if  you  have  to  go  miles 
for  it ; it  will  answer  every  purpose  of  going  to  Peru  for  guano.  Sand 
has  also  been  used  with  great  satisfaction. 

Covered  Manures. — It  is  stated  in  the  Journal  of  Agriculture  that 
an  experiment  has  been  made  to  determine  the  relative  value  of  ma- 
nure made  under  cover,  and  that  exposed  in  the  barnyard.  Both  ma- 
nures were  applied  to  potatoes  in  equal  quantities.  The  yield  on  equal 
portions  of  land  was  as  follows ; manure  from  barnyard,  252  busheb 
per  acre  ; manure  made  under  cover,  297  bushels  per  acre. 

Says  the  American  Agriculturist : The  farmer  must  prosper,  if  at 
all,  by  savings  as  well  as  by  gainings.  If  the  banker’s  vault  should 
have  only  a small  hole  where  his  deposits  could  be  constantly  filched 
away,  it  would  diminish  his  annual  gains  decidedly.  So,  if  the  far- 
mer’s stock  of  manure  is  continually  wasting  in  sun,  and  wind,  and 
rain,  he  is  a great  and  continual  loser. 

Manure  mixed  from  time  to  time  with  straw,  leaves,  and  other  re- 
fuse matter,  in  the  open  barnyard,  is  better  than  that  which  is  uncared 
for ; but  dung,  both  liquid  and  solid,  carefully  saved  in  a covered  pit, 
and  mixed  every  few  days  with  plaster,  charcoal  dust,  dry  muck,  etc., 
absorbing  every  particle  of  urine,  and  preventing  the  escape  of  ammo- 
nia, is  better  still. 

The  best  substitute  for  lack  of  cellar  is  a covering  of  earth  or  muck 
for  the  manure  as  fast  as  it  is  collected.  Where  straw  is  plenty,  as 
in  the  wheat  growing  districts,  it  makes  a very  good  covering  for 
manure. 

Spreading  Manure  on  the  Surface. — A writer  in  the  Edinburgh 
Journal  of  Agriculture,  commenting  on  the  views  of  Prof.  Voelckeras 
to  the  exposure  of  fresh  manure  on  the  surface  of  the  ground,  relates 


PLOWING,  DRAINING,  FERTILIZING  AND  FENCING. 


359 


the  following  striking  experiment,  made  by  a scientific  man,  for  the 
purpose  of  testing  expressly  the  several  methods  of  using  manure : 

There  being  a difference  of  opinion  among  scientific  men  regarding 
the  advantage  of  spreading  dung  upon  the  surface  and  leaving  it  ex- 
posed for  some  time  before  covering  it  in,  Prof.  Legnitz,  of  Eldens, 
had  recourse  to  experiment  for  the  solving  of  the  question.  For  this 
purpose  he  divided  a lot  into  four  equal  parts.  To  No.  1 no  manure 
,vas  given.  No.  2 received  about  two  tons  of  farmyard  dung,  which 
was  spread  immediately,  and  covered  in  by  means  of  the  plow.  No.  3 
was  treated  in  the  same  manner,  with  this  difference,  that  the  hoe  was 
used  instead  of  the  plow.  The  same  quantity  of  dung  was  carried  to 
No.  4,  and  allowed  to  remain  spread  three  weeks  on  the  soil  before  be- 
ing covered  in  by  the  hoe.  On  the  10th  of  October,  the  four  lots  sub- 
jected to  experiment  were  sown  with  about  ninety-five  pints  of  rye 
each.  The  following  are  the  total  results  of  the  crops  of  each  lot,  grain 
and  straw  included : No.  1 produced  583  pounds ; No.  2 produced 
770  pounds;  No.  3 produced  818  pounds ; No.  4 produced 930 pounds. 

How  to  Dissolve  Bones  and  Make  Super-phosphate. — To  make  a 
good  article  of  super-phosphate  from  bones,  says  the  editor  of  the 
Southern  Field  and  Fireside , you  should  use  about  half  as  many 
pounds  of  sulphuric  acid  as  of  bones,  dry  weight ; break  the  bones  as 
fine  as  you  can  with  an  old  ax  or  sledge-hammer,  or  have  them  ground, 
when  they  should  be  wet  by  the  free  use  of  water  boiling  hot,  adding 
half  as  many  pounds  of  sulphuric  acid  as  there  are  of  dry  bones.  The 
half  of  a molasses  hogshead  will  perhaps  be  as  convenient  and  cheap 
for  operating  in  as  anything.  To  the  bones  and  boiling  water  in  this 
vessel,  or  some  other,  add  slowly  the  acid,  and  stir  the  mass  constant- 
ly, as  the  acid  is  poured  in.  A powerful  boiling  takes  place  from  the 
escape  of  carbonic  acid  from  the  bones,  which  gradually  subsides  by 
occasional  stirring ; the  bones  in  a week  or  ten  days  become  like  paste, 
when  the  whole  can  be  taken  out  and  mixed  with  perfectly  dry  loam, 
or  charcoal  dust,  to  fit  it  for  drilling  with  a machine.  Where  bones 
are  large,  or  the  acid  weak,  it  may  take  a month  to  dissolve  their 
earthy  matter ; and  this  end  is  promoted  by  covering  the  large  tub  or 
half  hogshead  holding  the  bones  and  acid  with*  several  loads  of  fer- 
menting loose  dung  to  increase  the  temperature,  where  heat  is  an  im- 
portant element  of  chemical  action,  as  the  acid  sells  high  in  this  coun- 
try. Some  use  only  100  pounds  to  300  pounds  of  dry  bones.  Any 
bones  or  pieces  not  softened,  compost  with  fermenting  stable  manure, 
whose  heat  and  carbonic  acid  will  slowly  dissolve  them. 

Solon  Bobinson  says : Break  the  bones  as  fine  as  possible  with  a 


360 


PRACTICAL  CYCLOPAEDIA. 


"hammer,  and  put  them  in  five  gallons  of  water,  with  one  gallon  of  sul- 
phuric acid.  Handle  the  acid  with  care.  A good  thing  to  use  it  in 
is  an  old  kettle,  painted  thickly  on  the  inside  with  some  earthy  paint. 

A Scotch  farmer  gives  his  rule  as  follows : Add  340  pounds  of  sul- 
phuric acid  to  25  bushels  of  fine  bones,  and  wet  with  18  gallons  of 
boiling  water.  Let  it  stand  two  days,  and  then  mix  the  bones  with 
two  cart-loads  of  fine  mold,  where  they  heat  and  become  fine  powder 
in  the  course  of  six  or  eight  weeks.  Bones  will  become  fine  if  broken 
and  mixed  with  ashes  or  fine  mold,  and  kept  moist. 

Sulphuric  acid  (oil  of  vitriol,)  is  very  corrosive,  and  must  be  han- 
dled with  great  care.  A large  iron  kettle,  painted  with  a thick  coat 
of  earthy  paint,  or  even  clay  dissolved  in  skim-milk  is  a good  vessel 
to  dissolve  bones  in. 

The  best  and  cheapest  method  of  preparing  bones  for  manure,  says 
the  Country  Gentleman , is  first  to  boil  them  in  strong  lye  a few  hours 
to  extract  from  them  the  animal  matter,  or,  what  would  be  more  con- 
venient, perhaps,  break  them  as  fine  as  convenient,  and  put  them  into 
a tub  of  lye,  to  remain  there  during  pleasure,  until  the  animal  matter 
is  all  extracted  and  incorporated  with  the  lye.  The  mineral  part  of 
the  bones  will  now  be  found  very  friable  and  easily  pulverized.  They 
should  be  rinsed  clean,  pulverized,  and  put  into  another  tub  or  trough. 
Apply  to  them  some  diluted  sulphuric  acid,  in  the  proportion  of  one 
of  acid  to  five  of  water.  Stir  them  frequently,  and  in  a short  time 
they  will  be  entirely  decomposed  and  fit  for  use.  These  two  masses, 
being  equally  rich  in  the  elements  of  fertility,  the  one  of  ammonia  and 
the  other  of  phosphorus,  are  equally  valuable  as  fertilizers,  and  adap- 
ted to  any  and  every  variety  of  soil  that  may  be  deficient  in  these  el- 
ements, are  equally  necessary  for  the  healthful  maturity  of  every 
growing  plant,  whether  of  grain,  grasses,  fruits  or  roots.  I now  ad- 
vise a mixture  of  these  two  masses  with  the  general  compost,  to  secure 
a general  diffusion  of  them  upon  the  different  fields  to  be  manured. 

A correspondent  of  the  Valley  Farmer  says  : Put  the  bones  in  a 
kettle  and  cover  them  with  ley ; if  the  weather  is  cold,  warm  occa- 
sionaly  for  a few  days.  The  bones  will  become  a soft  pulpy  mass. 
Here  you  have  precious  stuff.  Dilute  this,  and  you  will  have  a liquid 
manure  that  will  produce  growth  that  is  almost  a miracle.  Add  as 
many  buckets  of  water  to  one  of  ley  and  soft  mass  of  bones  as  you  like ; 
the  less  water,  the  less  labor ; or  mix  it  with  muck  ; the  muck  will  be 
manure.  By  all  means  save  the  bones. 

Use  of  Kitchen  Slops. — The  water  from  the  kitchen  is  rich  in  ele- 
ments of  fertility.  The  soap  used  in  washing,  pot-liquor,  salt,  &c.  are 


PLOWING,  DRAINING,  FERTILIZING  AND  FENCING.  3G1 

all  needed  by  the  garden  and  will  amply  repay  for  saving  and  apply- 
ing to  the  plants.  Let  the  kitchen  waste  be  collected  in  a sunken  hogs- 
head or  cistern,  and  applied  in  a liquid  form,  to  the  plants  in  the  gar- 
den, or  run  it  to  a convenient  distance  from  the  house  to  an  excavation 
which  can  readily  be  supplied  with  muck,  which  will  absorb  the  liquid, 
and  many  dollars  worth  of  manure  otherwise  annually  wasted,  will  be 
saved. 

Manure  Maxims. — Manure-making  and  money-making  are  almost 
synonymous  terms  on  old  farms,  says  the  American  Agriculturist. 

Says  Victor  Hugo,  If  our  gold  is  filth,  on  the  other  hand  our  filth 
is  gold. 

Chaptal  says,  The  action  of  leached  ashes  is  most  powerful  upon 
moist  lands  and  meadows,  on  which  they  not  only  facilitate  the  growth 
of  useful  plants,  but  if  employed  constantly  for  several  years,  will  free 
the  soil  from  weeds.  It  is  said  that  in  Germany  no  other  manure  is 
used  for  grass  lands. 

For  over-rich  garden  soils  use  an  application  of  lime  and  salt  mix 
ture. 

It  is  an  old  adage : “ He  who  marles  sand  may  buy  the  land.’ 
“ Marie  clay,  throw  all  away;  Marie  sand,  and  buy  land." 

Fences  and  Fencing. — Custom  requires  every  person  who  expects  to 
raise  crops,  to  build  fences  to  keep  his  neighbor’s  animals  from  despoil- 
ing them.  We  believe  however  the  opinion  is  gaining  with  most  intel- 
ligent farmers  that  the  custom  should  be  done  away  with.  The  ex- 
pense of  the  fence  system  is  enormous,  and  in  addition  it  keeps  out  of 
cultivation  millions  of  acres  of  good  land. 

It  has  been  estimated  that  the  farm  fences  of  the  whole  Union  have 
cost  $500,000,000,  and  that  in  the  State  of  New  York  alone  the  zig-zag 
fences,  so  commonly  built,  occupy  at  least  three  hundred  thousand  acres 
of  cultivated  land.  Incredible  almost  as  this  may  appear,  yet  it  is 
probably  below  rather  than  above  the  actual  facts.  K.  L.  Pell  esti- 
mates that  it  costs  $250,000,000  per  annum  to  maintain  the  farm  fences 
of  the  United  States. 

We  believe  millions  of  dollars  every  year  would  be  saved  to  the  farm- 
ers of  our  country  if  every  man  were  required  to  fence  in  his  own  stock ; 
and  no  man  obliged  to  fence  his  neighbor’s  stock  out. 

Preserving  Fence-Posts — Kyanizing , <§c. — Why  do  some  rot,  whilst 
others,  apparently  under  the  same  circumstances,  last  twice  or  thrice 
as  long  ? There  is  something  in  soil  and  climate  to  be  considered.  If 
ihe  soil  is  wet,  a post  will  not  last  as  long  in  it  as  it  would  if  dry.  If 

a cold  climate  it  will  last  longer  than  in  a warm  one.  The  great  se- 


362 


PEACTICAL  CYCLOPAEDIA. 


cret  however  is  in  the  season  of  cutting  the  timber.  A post  cut  in  sum- 
mer, say  July  or  August,  will  rot  in  less  than  half  the  time  of  one  cut 
in  February.  Then  the  majority  of  experiments  reported  indicate  that 
if  set  with  top  down  they  will  last  longer  than  otherwise,  the  theory  | 
being  that  moisture  can  not  ascend  as  readily  when  the  order  of  growth 
is  inverted. 

One  cause  of  the  incalculable  expense  in  maintaining  fences  is  the 
rapid  decay  of  those  parts  of  timber  fence  posts  inserted  in  the  ground. 
F ences  would  last  three  times  longer  than  they  usually  do  could  those  > 
parts  that  are  covered  in  the  earth  be  so  treated  as  to  render  them 
as  durable  as  those  parts  that  are  exposed  above  ground.  A great 
saving  would  therefore  be  effected  by  any  simple  method  of  treatment 
to  prevent  rot  in  fence  posts.  This  may  be  effected  in  different  ways: 

One  method  is  to  season  well,  and  then  coat  with  coal  tar.  Apply 
boiling  hot.  Another  method  is  kyanizing : one  pound  of  blue  vitri- 
ol (sulphate  of  copper,)  is  taken  to  twenty  pounds  of  water.  Dissolve 
the  vitrol  with  boilina;.  water,  and  then  add  the  remainder.  The  end 
of  the  post  is  then  dropped  into  the  solution  and  allowed  to  stand  four 
or  five  days ; if  six  inches  square,  six  days — some  say  ten  days ; for 
shingles,  three  days  will  answer.  If  a barrel  is  used  it  must  be  kept 
moist  on  the  outside,  for  instead  of  expanding  it,  as  other  liquids  do, 
this  shrinks  it.  A box  in  a strong  frame  with  keys  to  tighten  it  is 
convenient.  A strong  box  lined  with  copper,  zinc,  or  lead  is  some- 
times prepared  for  the  purpose.  It  would  corrode  an  iron  vessel. 
Dr.  Parker  says,  let  oak,  if  dry,  be  in  the  tanks  ten  days,  pine  twenty 
days,  beech,  chestnut,  &c.,  eight  days.  And  he  adds  that  one  pound 
of  the  sulphate  to  twenty  gallons  of  water  is  strong  enough.  The  tim- 
ber may  be  seasoned  or  green. 

A convenient  post  tank  is  made  round,  of  copper,  two  feet  in  diam- 
eter, four  feet  deep  ; needs  no  wood  sides,  only  a thick  plank  bottom. 

Chloride  of  zinc,  sulphate  of  iron,  and  creosote  are  also  used  for 
kyanizing.  The  latter  is  preferred  in  England  and  is  applied  to  con- 
siderable extent  to  railroad,  bridge,  building  and  other  timber. 

Boring  into  the  post  just  above  the  ground,  then  filling  with  half  a 
pint  of  salt,  and  plugging  up,  is  said  to  be  a preservative  if  the  timber 
is  seasoned.  Charring  the  foot  of  the  post  has  also  been  recommend- 
ed. And  much  advantage  has  been  gained  by  inverting  the  posts. 
But  the  best  thing  is  boiling  in  coal  tar,  or  to  kyanize  them. 

Splitting  Posts. — In  splitting  posts,  commence  by  opening  the  heart 
at  the  top  end  of  the  post,  and  if  the  timber  is  any  way  passable,  the 
split  will  follow  the  heart  through  the  length  of  the  stick.  If  it  slabs 


PLOWING,  DRAINING,  FERTILIZING  AND  FENCING.  363 

it  will  be  with  much  less  loss  of  timber  than  if  splitting  is  com- 
menced at  the  butt  end.  In  quartering  commence  in  the  same  way, 
or  if  more  convenient,  start  the  wedge  in  the  center  of  the  length,  re- 
garding the  heart  as  the  center  division.  By  the  above  methods  good 
chestnut  timber  may  be  split  of  rail  length  almost  fine  enough  for 
wen  wood. 

Driving  Posts. — On  loamy  or  clayey  land,  free  from  large  stones, 
posts  can  be  driven  with  great  expedition  and  will  stand  firmly,  the 
earth  around  them  being  well  packed  by  the  crowding  of  the  post. 
The  best  time  is  when  the  ground  is  just  free  from  frost  and  still  wet 
md  soft.  Drive  with  a maul  or  iron  sledge.  Some  use  a long  han- 
lled  iron  wrench  for  holding  them  steady,  and  turning  when  neces- 
sary. 

A Cheap,  Durable  and  Efficient  Fence. — Stakes  five  feet  in  length, 
he  lower  portion  steeped  in  one  pound  of  blue  vitriol  to  forty  of  wa- 
ter,  driven  into  the  ground  eight  inches  apart,  the  tops  brought  into 
\ straight  line,  and  a narrow  strip  of  board  nailed  upon  them,  one 
lail  to  each  stake. 

A Cheap  Home-Made  Gate. — In  our  trips  through  Vermont  we 
'lave  seen  gates  that  were  made  in  a manner  very  similar  to  the  fol- 
owing  direction,  which  we  copy  from  the  Ohio  Farmer . According 
,o  our  recollection  of  the  Vermont  style  the  long  strips  are  thinner 
md  nailed  on  both  sides  of  the  end  pieces  and  brace,  opposite  to  each 
’)ther,  of  course,  and  the  hinge  end-piece  was  considerable  longer  than 
he  latch  end.  Such  light  gates  may  be  easily  opened  and  shut,  al- 
hough  not  entirely  supported  by  the  hinges. 

I take  five  pieces  of  inch  boards,  each  ten  feet  long,  one  of  these 
sight  inches  wide  for  the  bottom  strip,  and  each  of  the  others  four 
nches  wide.  I then  take  one  piece  four  inches  wide  for  one  end  up- 
ight,  and  one  piece  eight  inches  wide  for  the  end  piece  where  the 
Linges  are  to  be.  These  end  strips  are  four  feet  long,  that  being  high 
Rough  for  any  gate  for  ordinary  purposes.  Now  lay  down  your  end 
>iece,  then  place  the  eight-inch  wide  and  ten-foot  long  strip  for  the 
•ottom,  nail  it  at  each  end  to  the  upright  with  wrought  nails : now 
ake  three  of  the  four  inch  wide  strips  and  lay  them  on  parallel  with 
be  bottom  one,  dividing  the  spaces  so  as  to  leave  four  inches  between 
lie  lower  two  boards,  and  six  inches  each  space  between  the  upper 
nes : nail  as  before.  Now  turn  the  gate  over,  and  take  the  remain- 
ag  strip,  lay  it  at  an  angle  from  the  bottom,  at  the  hinge  end,  to  the 
op,  at  the  latch  end ; cut  it  so  that  it  will  fit  in  and  lay  close  to  the 
mg  strips;  nail  it  thoroughly.  Now  hang  with  strong  hinges  and 


364 


PRACTICAL  CYCLOPAEDIA. 


you  have  a gate  that  is  light,  and  will  not  sag,  and  just  as  perfee 
against  cattle  as  one  made  by  a joiner,  and  costing  from  three  to  five 
dollars.  Any  person  can  put  together  and  hang  such  a gate  in  twc 
hours. 

Hedges. — The  two  leading  plants  for  fence  hedges  in  this  country 
are  thorns,  such  as  are  native  to  the  locality,  and  Osage  orange.  Ir 
the  South  there  is  considerable  fencing  done  with  the  Cherokee  rose 
The  Holly  is  sometimes  used  there  also,  and  so  is  the  red  cedar.  Anc 
in  the  North,  Norway  spruce  and  Arbor  Vitae.  Hedges  all  occupy  s 
good  deal  of  ground,  and  are  not  always  reliable  fences. 

For  ornamental  hedges,  the  barberry,  althea,  shepherdia,  mahonia 
willow,  Japan  pear,  (Pyrus  Japonica,)  and  privet,  are  all  used. 

In  setting  hedge  plants  the  first  step  is  to  deeply  trench  the  ground 
and  unless  the  soil  is  naturally  rich,  work  in  some  well- rotted  manure 
— that  composted  of  leaves  is  excellent. 

Amateurs  are  apt  to  spoil  their  hedges  by  false  economy  in  trim- 
ming. They  are  too  anxious  to  increase  the  growth  and  do  not  cu 
away  enough  of  the  wood  at  each  of  the  first  clippings.  Six  or  eigb 
inches  is  all  that  you  can  safely  increase  a hedge  per  year.  The  clip- 
ping in  May  must  be  what  persons  unacquainted  with  the  business 
would  call  very  severe,  leaving  but  a mere  framework  of  stubs  oi 
branches  and  bringing  the  hedge  into  the  desired  shape. 


FARMING  TOOLS  AND  IMPLEMENTS,  WAGONS,  HAR- 
NESS, &C. 

Care  of  Farm  Implements. — The  injury  done  to  farm  implement 
oy  getting  well  soaked  in  a heavy  shower,  and  then  rapidly  dried  b 
the  heat  of  the  sun,  is  not  sufficiently  appreciated  by  the  majority  oi 
farmers.  Paint  and  shelter  cost  far  less  than  the  loss  incurred  by  thei: 
neglect. 

C are  of  Tools. — Make  a list  of  all  tools,  implements,  carts,  &c.,  anc 
write  it  largely  and  plainly  on  a large  sheet  of  stiff  pasteboard,  or  or 
a painted  board  prepared  for  this  purpose,  each  class  in  a separate  col- 
umn. Every  day  at  evening,  as  regularly  as  the  cows  are  milked  an 
supper  eaten,  look  over  this  list  and  see  what  tools  have  been  usedtha 
day,  and  see  that  all  are  in  their  places.  Once  a week  examine  ever; 
sne  more  particulalry  and  see  that  it  is  in  good  condition,  and  put  awa; 
bright  and  clean.  Unless  this  regular  review  is  made  and  all  work 


r ARMING  TOOLS  AND  IMPLEMENTS,  WAGONS,  HARNESS,  &C.  365 

ien  made  responsible  for  the  tools  they  use,  many  will  be  injured  at  a 
>ss  far  greater  than  all  this  trouble ; many  will  ultimately  be  lost ; 
nd  hours  will  be  expended  in  hunting  for  those  misplaced,  with  work 
urrying,  men  standing  idle,  and  teams  delayed — while  every  one  will 
irnestly  protest  that  he  “didn’t  have  it  last.” 

Keep  a vessel  of  prepared  paint  with  a close  fitting  lid,  to  prevent 
/aporation,  and  repaint  tools  rainy  days  as  frequently  as  they  may 
?er  so  little  need  it,  more  particularly  those  parts  exposed  to  moist- 
re  as  felloes  of  wagon  and  cart  wheels,  &c.,  and  they  will  last  very 
uch  longer  for  it.  Light  colors  heat  the  least  in  the  sun  and  are 
lerefore  best.  Whitewashing  the  coarser  tools  frequently  will  be 
aarly  or  quite  as  beneficial  as  paint  and  much  cheaper. 
lo  Keep  Plows  Bright. — The  moment  the  plow  comes  from  the  field 
■ter  use,  grease  the  bright  mould  board  and  other  parts  with  any 
Lnd  of  cheap  grease,  which  has  no  salt  in  it,  or  with  lamp  oil.  The 
tter  may  be  best  where  mice  frequent. 

Grindstones. — Attach  a treadle  to  your  grindstone,  then  you  can 
irn  it  yourself  while  you  grind  knife,  axe,  scythe,  or  other  implement. 

Water  Troughs. — A large  iron  kettle,  such  as  is  used  for  boiling  pot- 
$h,  furnishes  a convenient  and  lasting  watering  trough  for  stock,  and 
said  to  be  cheaper  in  the  end  than  any  that  can  be  made  of  wood, 
owever  strongly  constructed. 

Securing  the  Foot  of  Ladders. — Take  almost  any  old  piece  of  iron 
oout  a foot  in  length,  and  have  one  end  drawn  to  a point,  and  three 
: four  holes  punched  in  it,  and  screw  it  firmly  to  the  under  side  of 
ie  of  the  ladder  sides,  letting  the  sharp  point  extend  about  three 
iches  beyond  the  end  of  the  wood.  Such  a fixture  will  cost  about  a 
me,  and  may  save  broken  bones  or  even  life. 

Wagons. — The  Agnculturist  says  wagon  wheels  ought  to  stand  per- 
ctly  plumb,  and  the  face  of  the  tire  should  be  parallel  with  the  axles 
id  with  the  plane  of  travel,  if  it  is  the  prime  object  to  have  the  load 
oon  the  wheels  drawn  with  the  least  outlay  of  power.  If  the  ends  of 
le  axles  are  bent  down,  the  only  good  effect  is  to  give  the  mud  thrown 
hen  driving  rapidly  a tendency  to  fly  away  from  the  carriage.  The 
heels  are  then  drawn  at  a mechanical  disadvantage.  Neither  should 
ie  axles  be  tapering  and  hub-boxes  conical,  both  should  be  perfectly 
ylindrical. 

A writer  recommends  for  farm  wagons  front  wheels  two  feet  six  in- 
les  high,  hind  wheels  three  feet,  felloes  and  tires  five  or  six  inches 
ide,  tires  thin.  Advantages  claimed : less  liability  to  overturn  on 


366 


PEACTICAL  CYCLOPAEDIA. 


side  hills,  greater  ease  of  drawing  on  soft  ground,  where  narrow  tires 
cut  in,  and  can  be  used  on  sward  ground  when  soft  in  Spring. 

To  Keep  Tires  on  Wheels. — A practical  man  says  on  this  subject 
I ironed  a wagon  some  years  ago  for  my  own  use,  and  before  putting; 
on  the  tires,  I filled  the  fellies  with  linseed  oil ; and  the  tires  have 
worn  out  and  were  never  loose.  I ironed  a buggy  for  my  own  use 
seven  years  ago,  and  the  tires  are  as  tight  now  as  when  they  were  put 
on.  My  method  of  filling  the  fellies  with  oil,  is  as  follows : I use  a 
long  cast  iron  oil  heater,  made  for  the  purpose  ; the  oil  is  brought  to 
a boiling  heat,  the  wheel  is  placed  on  a stick  so  as  to  hang  in  the  oil 
each  felly  an  hour  for  a common  sized  felly.  The  timber  should  be 
dry,  as  wet  timber  will  not  take  oil.  Care  should  be  taken  that  the 
oil  be  not  made  hotter  than  boiling  heat,  in  order  that  the  timber  be 
not  burnt.  Timber  filled  with  oil  is  not  susceptible  to  water,  and  the 
timber  is  much  more  durable.  Some  blacksmiths  and  wagon  makers 
may  object  to  it  as  it  is  profitable  business  to  tighten  tires  and  repair 
wheels. 

India  Rubber  Lubricator. — Take  one  gallon  of  rape  seed  or  of  lard 
oil,  and  heat  it  to  about  212°  Fah.,  then  add  half  a pound  of  India- 
rubber  cut  into  fine  shreds  and  stir  the  whole  until  the  rubber  is  dis- 
solved. This  is  held  to  be  a superior  anti-friction  lubricator. 

Care  of  Harness. — Leather  is  seldom  injured  by  being  wet  if  hung 
up  to  dry,  instead  of  being  left  in  a mass  on  the  floor  or  in  a corner, 
where  the  drying  is  so  slow  as  to  create  mold.  Harness  should  be 
kept  hung  on  wooden  pegs  in  a clean  dry  room  with  a plank  floor,  so 
that  it  may  be  free  from  dampness.  When  soiled  it  should  be  wash- 
ed with  Castile  soap  suds.  For  general  use  harness  should  be  fairly 
oiled  twice  a year,  or  if  used  constantly,  four  times  a year,  and  for 
this  purpose  either  • pure  neat’s  foot  oil  should  be  used,  or  the  article 
known  by  the  curriers  as  “ daubing ; ” and  this  should  be  rubbed  in 
while  the  leather  is  moist,  but  not  wet.  The  oil  should  be  rubbed  on 
smartly  for  a sufficient  length  of  time  to  insure  its  entrance  into  the 
leather,  rather  than  leave  it  upon  its  immediate  surface.  If  the  leath- 
er be  positively  dry,  this  substance  cannot  enter,  and  therefore  the 
necessity  of  its  being  moist  and  pliant  at  the  time  of  application. 
Varnish  should  never  be  applied;  it  fills  pores,  and  prevents  the  nec- 
essary access  of  air,  causing  the  leather  to  become  crisp  and  rigid,  and 
in  a short  space  of  time  it  is  rendered  tender,  causing  it  to  crack,  break, 
etc.  Before  applying  any  oily  substance  to  the  leather,  all  dirt  should 
be  thoroughly  removed  from  its  surface,  and  no  other  material  than 
lamp  black  should  ever  be  mixed  with  oil,  where  it  is  necessary  to 


FARMING-  TOOLS  AND  IMPLEMENTS,  WAGONS,  HARNESS,  AC.  3G7 

blacken  the  leather.  Shoe  blacking  is  sometimes  used  and  always 
with  injurious  effect ; it  frequently  contains  sulphuric  acid,  which,  when 
brought  into  contact  with  leather,  rapidly  destroys  it.  Where  the 
leather  is  very  dry,  as  with  boots  and  shoes,  the  injury  from  this  cause 
is  not  so  great. 

Unbuckle  and  separate  every  strap ; wash  in  warm  soap-suds — the 
warmth  a little  exceeding  that  of  new  milk — if  approaching  hot, 
it  will  injure  the  leather.  Some  prefer  a cold  suds.  Use  the 
soap  suds  only  long  enough  to  remove  the  crust  formed  by  dust  on  the 
previous  oiling.  If  the  application  is  longer  continued,  it  will  ab- 
stract too'  much  oil  from  the  leather.  Carriage  harness  to  look  well, 
should  be  blacked,  and  afterwards  the  oil  applied.  After  washing  let 
the  harness  dry  until  when  a strap  is  bent  the  water  does  not  ooze 
out,  then  apply  the  oil. 

Oil  for  Harness. — It  has  been  recommended  to  apply  first  neats 
foot  oil,  and  afterwards  the  same  with  one-third  castor  oil,  which,  it  is 
said,  enables  the  leather  to  withstand  the  effects  of  rain  and  exposure 
longer  than  otherwise.  Parts  worn  and  used  most  should  have  a sec- 
ond application. 

Blacking  for  Harness. — One  ounce  of  extract  of  logwood,  twelve 
grains  of  bi-chromate  of  potash,  both  powdered  fine,  and  then  two 
quarts  of  boiling  rain  water  added  and  stirred  until  all  is  dissolved. 
To  be  kept  in  a bottle. 

Another. — Take  izinglass,  one-fourth  ounce ; indigo' in  fine  powder, 
one-fourth  ounce  ; soft-soap,  four  ounces ; glue,  five  ounces ; logwood, 
four  ounces ; vinegar  two  pints ; ground  black,  one-half  ounce ; bees- 
wax, one  ounce.  Infuse  the  logwood  in  vinegar  for  some  time  with 
gentle  heat,  and  when  the  color  is  well  extracted,  strain  the  liquid  and 
add  the  other  ingredients  to  it ; boil  until  the  glue  is  dissolved,  then 
put  it  into  stoneware  or  glass  jars. 

Another. — Melt  four  ounces  of  mutton  suet  with  twelve  ounces  of 
beeswax,  and  twelve  ounces  of  sugar  candy,  four  ounces  of  soft  soap 
dissolved  in  water,  and  two  ounces  of  indigo  finely  powdered.  When 
melted  and  well  mixed,  add  half  a pint  of  turpentine.  Lay  it  on  the 
harness  with  a sponge,  and  polish  it  off  with  a brush.  This  blacking 
is  for  working  harness,  which  should  be  cleaned  up  and  polished  fre- 
quently when  in  constant  use. 

For  Carriage  Harness. — Take  three  sticks  of  black  sealing  wax,  dis- 
solve them  in  half  pint  of  alcohol,  and  then  apply  with  a sponge.  Lac 
dissolved  in  alcohol,  and  colored  with  lampblack  will  answer  the  same 
purpose.  This  is  a quick  drying  hard  varnish,  liable  to  crack  the 
leather,  and  should  therefore  be  put  on  seldom  as  possible. 


368 


PKACTICAL  CYCLOPAEDIA. 


To  Protect  Harness  from  Mice. — Mice  gnaw  harness  for  the  salt 
contained  in  the  perspiration  exuded  from  the  horse.  To  prevent  the 
gnawing,  place  salt  in  places  where  the  mice  can  get  at  it. 

Cleaning  Saddles , <Jc. — The  whites  of  three  eggs  evaporated  till  the 
substance  left  resembles  the  common  gum,  dissolve  in  a pint  of  gin, 
and  put  into  a common  wine  bottle,  and  fill  up  with  water.  This  will 
give  saddles  and  bridles  a good  polish  and  be  entirely  free  from  all 
stickiness. 


ABOUT  GRASSES,  PASTURES,  MEADOWS,  HAY  AND 
HAY  MAKING. 

Sowing  Grass  Seed. — We  believe  in  the  economy  of  sowing  grass 
seed  with  every  small  grain  crop.  If  a field  of  wheat  is  well  harrow- 
ed in,  and  the  ground  is  fresh,  it  may  be  sown  with  timothy  without 
doing  anything  further ; the  first  shower  will  cover  the  seed  sufficient- 
ly. If  the  surface  is  not  entirely  smooth,  it  will  pay  to  drag  over  it 
a large  bush  when  the  grass  seed  is  sown.  Some  land  that  is  pretty 
wet  is  apt  to  send  the  timothy  ahead  of  the  wheat  in  the  spring,  and 
injure  the  crop.  Such  land  had  best  not  be  sown  till  spring.  It  is  a 
good  plan  to  sow  upon  a light  snow,  if  there  is  one  at  the  right  time. 
When  it  melts,  the  grass  seed  will  be  sufficiently  covered.  If  there  is 
not  a snow,  or  if  the  land  is  dry,  the  grass  seed  may  be  sown  in  March, 
and  lightly  harrowed  or  bushed  in  without  any  harm  to  the  wheat. 
If  wheat  land  is  to  be  seeded  to  clover  we  would  mix  the  seed  with 
plaster,  and  sow  it  in  March  or  April,  without  harrowing.  The  quan- 
tity of  timothy  or  clover  seed  per  acre  varies  from  four  to  eight  quarts, 
and  plaster  from  a half  a bushel  to  two  bushels.  In  sowing  grass  or 
clover  seed  upon  oat  ground,  care  should  be  taken  to  sow  it  directly 
after  the  oats,  while  the  ground  is  fresh ; and  it  will  be  an  advantage 
to  roll  the  land  or  drag  it  with  a bush.  There  is  no  method  of  manur- 
ing land  equally  cheap  with  sowing  grass  or  clover  seed,  and  turning 
in  the  sod  for  a hoed  crop  with  a Michigan  plow. 

A farmer  of  fifty  year's  experience  and  observation,  says  he  is  con- 
vinced too  little  grass  seed  is  sown.  Formerly  he  sowed  four  quarts 
of  clover  and  eight  quarts  of  timothy  seed  to  an  acre ; now  never  less 
than  eight  or  ten  quarts  clover,  and  fourteen  to  eighteen  quarts  timo- 
thy. Since  doing  this  he  has  had  no  failure,  but  generally  a heavy 
mat  of  fine  grass. 


GRASSES,  PASTURES,  MEADOWS,  HAY,  &C. 


369 


Solon  Robinson  says : The  best  time  to  sow  clover  is  early  in  the 
spring,  with  small  grain.  If  upon  winter  wheat,  sow  the  clover  on  the 
last  snow,  at  least  four  quarts  to  the  acre. 

Grass  and  Good  Husbandry. — The  foundation  of  all  good  husban- 
dry upon  any  farm  not  devoted  to  some  speciality,  as  cotton,  sugar, 
rice,  fruit,  &c.,  is  an  abundance  of  grass.  And  this  grass,  either  as 
grazing  or  winter  keeping,  must  be  fed  on  the  farm  to  domestic  ani- 
mals. It  cannot  be  sold  off  without  endangering  the  fertility  of  the 
land.  Every  Northern  farmer  who  would  be  successful  must  devote 
his  energies  to  making  his  farm  productive  in  grass. 

Pasturing. — It  is  poor  economy  to  feed  pastures  very  close.  They 
will  yield  much  more  if  the  grass  has  a fair  start,  than  if  fed  down  so 
low  that  it  can  scarcely  grow.  Cattle  which  pick  a pasture  down  to 
the  bone,  are  very  apt  to  run  largely  to  bone.  John  Johnson  supposes 
a case  founded  on  repeated  observation,  in  illustration  of  this  truth. 
He  says : A has  a little  field  which  he  thinks  will  keep  twenty  head  of 
cattle,  and  puts  them  into  it.  B has  a field  the  same  size  and  quality, 
but  he  puts  only  ten  into  it.  Now  it  will  almost  always  be  found  that 
in  the  autumn,  the  ten  have  gained  as  many,  often  more  pounds  live 
weight,  than  the  twenty.  The  ten  with  the  first  rate  pasture  would 
gain  say  four  hundred  pounds  each,  and  it  is  doubtful  if  the  twenty 
have  gained  two  hundred  pounds  each.  The  ten  would  make  extra 
beef,  bring  an  extra  price,  while  the  twenty  would  only  make  third 
rate  beef,  bringing  little  more  per  pound  than  they  were  worth  when 
turned  into  pasture.  The  ten  paid  twenty-five  dollars  each  for  their 
oasture,  or  perhaps  more.  This  I have  often  seen. 

Mossy  Meadows. — Old  grass  fields  are  sometimes  rendered  almost 
worthless  by  a growth  of  moss.  We  see  it  stated  that  such  land  has 
)een  entirely  renovated  by  sowing  salt  broadcast.  The  quantity  of 
;alt  per  acre  may  vary  from  five  to  fifteen  bushels ; but  it  is  stated 
hat  in  some  experiments  four  bushels  were  found  entirely  sufficient — 
hat  the  moss  disappeared  and  the  new  grass  that  came  up  was  highly 
•elished  by  the  cattle. 

Hay  Making. — Don't  dry  your  Kay  too  much.  Hay  may  be  dried 
ill  it  is  as  worthless  as  straw.  As  a good  coffee-maker  would  say, 
‘don’t  burn  your  coffee,  but  brown  it;  ” so  we  say,  “ don't  dry  your 
iay,  but  cure  it.”  Our  good  old  mothers,  who  relied  upon  herb  tea, 
gathered  their  herbs  when  in  blossom,  and  cured  them  in  the  shade. 

This  is  the  philosophy  of  making  good  hay.  Cut  in  the  blossom, 
nd  cure  in  the  shade.  The  sugar  of  the  plant,  when  it  is  in  bloom, 

3 in  the  stalk  ready  to  form  the  seeds.  If  the  plant  is  cut  earlier,  the 


370 


PRACTICAL  CYCLOPAEDIA. 


sugar  is  not  there  ; if  later,  the  sugar  has  became  converted  to  woody 
matter. 

Hay  should  be  well  wilted  in  the  sun,  but  cured  in  the  cock.  Bet- 
ter to  be  a little  too  green  than  too  dry.  If,  on  putting  it  into  the 
barn,  there  is  danger  of  “ heating  in  the  mow,”  put  on  some  salt.  Cat- 
tle will  like  it  none  the  less. 

Heat,  light,  and  dry  winds,  will  soon  take  the  starch  and  sugar, 
which  constitute  the  goodness  of  hay,  out  of  it ; and,  with  the  addi- 
tion of  a shower,  render  it  almost  worthless.  Grass  cured  with  the 
least  exposure  to  the  drying  winds  and  searching  sunshine,  is  more 
nutritious  than  if  longer  exposed,  however  good  the  weather  may  be. 
If  over  cured,  it  contains  more  woody  fibre,  and  less  nutritive  matter. 

The  true  art  of  hay  making,  then,  consists  in  cutting  the  grass  when 
the  starch  and  sugar  are  most  fully  developed,  and  before  they  are 
converted  into  seed  and  woody  fibre ; and  curing  it  up  to  the  point 
when  it  will  answer  to  put  in  the  barn  without  heating , and  no  more. 

The  sooner  any  of  the  kinds  of  hay  is  brought  into  proper  condition 
to  go  into  winter  quarters  after  being  cut  the  better.  It  should  be  cut 
while  it  is  grass,  not  after  it  has  become  hay ; it  should  be  cut  and 
cured,  not  cured  and  cut. 

A writer  says : A new  and  rather  thinly  seeded  piece  of  Timothy 
will  grow  coarse  stalks,  which  must  be  cut  while  younger  than  the  crop 
of  an  old  field  which  was  thickly  seeded,  and  has  grown  thick  and  fine. 
The  field  where  the  growth  is  thin  we  would  cut  as  soon  as  it  blossomed. 
The  field  where  the  stalks  grow  thick  and  fine  we  would  allow  to  stand 
until  the  seeds  in  the  but-end  of  the  heads  were  in  the  milk,  and  a por- 
tion of  them  would  mature  so  as  to  grow  after  the  grass  was  cut.  Oth- 
er grasses  and  clover  we  would  cut  in  full  blossom,  taking  care  not  to 
dry  it  to  death  after  it  was  cut.  We  would  never  mow  while  the  gras9 
was  wet  with  dew  or  rain  ; and  if  cut  with  a machine,  we  would  not 
care  how  soon  after  it  was  cut  it  was  raked  into  winrows  with  the 
horse-rake.  If  cut  with  a scythe,  turn  the  swaths  over  as  soon  as  the 
top  is  well  wilted,  and,  after  an  hour  or  two  of  hot  sun  on  the  other 
side,  let  a man  with  a thin-pronged  fork  begin  to  pitch  the  swaths  to- 
gether into  winrows.  If  not  previously  bleached,  grass  will  stand  a 
hard  rain  in  swath  or  winrow  without  serious  injury.  It  should  al- 
ways be  put  in  good-sized  well-made  cocks  before  it  is  dry,  and  then 
let  it  sweat.  It  may  even  turn  black  without  injury,  but  it  is  prefer- 
able not  to  allow  it  to  reach  that  stage,  for  fear  acetous  fermentation 
should  take  place.  Ho  matter  how  green  the  grass  or  hay  of  the  cock 
looks,  or  how  much  it  smokes  from  the  sweating  process  when  you 


GRASSES,  PASTURES,  MEADOWS,  HAY,  &C. 


371 


pitch  it  on  the  wagon ; if  the  air  is  hot  and  windy  it  will  dry  out  So  as 
to  keep  perfectly  in  the  mow  or  stack  by  the  time  you  have  pitched 
and  carted  and  pitched  again,  and  then  again  in  mowing  it  away. 
Grass  cut  at  noon  may  be  cocked  at  four  o'clock,  and  hauled  the  next 
morning,  and  make  better  hay  than  it  would  if  cut  in  the  morning  and 
afterward  spread,  and  stirred,  and  raked,  and  pitched  about,  and  fi- 
nally cocked  in  the  afternoon,  and  the  cocks  opened  and  shook  up 
again  the  next  afternoon,  because  they  felt  a little  warm  inside,  and, 
finally,  after  getting  as  dry  as  tinder  and  puffy  as  feathers,  hauled 
away  to  the  barn.  In  our  opinion,  there  is  a foolish  fashion  of  cutting 
grass  “ with  the  dew  on,"  and  an  unnecessary  labor  in  curing  it,  and 
an  altogether  causeless  fear  of  putting  hay  in  the  barn  too  green.  It 
should  be  put  away  in  such  a condition  that  it  will  be  green  in  color 
when  fed  out  in  winter.  Take  a handful  of  grass  and  hang  it  up  in  a 
dry,  dark  room  until  cured,  and  see  if  you  don’t  think  such  hay  of 
more  value  than  your  sun-dried,  colorless  stuff.  • 

Another  says : The  best  time  for  .cutting  clover  is  when  it  comes 
first  into  bloom — that  after  being  cut,  it  should  remain  five  hours  in 
the  swath,  then  be  thrown  into  cocks,  and  thus  cured. 

I lay  down  as  a principle,  says  Mechi,  that  good  hay  should  be 
green.  If  the  cut  grass  were  immediately  dessicated  or  dried,  it 
would  be  green. 

Preservation  of  Hay. — Gen.  Thompson,  of  Hew  Bedford,  Mass.,  cut 
grass  about  eleven  o’clock  in  the  forenoon  of  a day  in  July.  It  was 
immediately  packed  closely  in  a cask,  the  head  of  which  wTas  at  once 
put  in,  its  hoops  driven,  and  the  cask  rolled  into  a shed.  There  it  re- 
mained untouched  until  January,  when  it  was  opened,  and  its  contents 
were  as  sweet  as  the  day  when  they  were  first  packed.  There  was  all 
the  freshness,  greenness  and  aroma  of  new-mown  hay — not  a suspicion 
of  mustiness  nor  a sign  of  decay.  It  was  bright,  flexible  and  juicy.  It 
is  suggested  that  gfrass  cut  as  this  was,  might  be  screwed  into  bun- 
dles in  the  field,  and  thus  be  equally  well  preserved.  There  are  hay- 
presses  which  accomplish  the  object  very  thoroughly. 

Leading  Products  of  Different  States. — From  the  census  returns  of 
1860,  it  appears  that  the  state  of  Illinois  produced  the  largest  quan- 
tity of  wheat  and  Indian  corn  of  any  state  in  the  Union ; Pennsylvania 
the  most  rye  and  buckwheat;  New  York  the  most  oats,  potatoes, hay, 
butter  and  cheese  ; Ohio  the  most  wool  and  wine ; Virginia  the  most 
tobacco,  and  Kentucky  the  next  largest  quantity ; Mississippi  the  lar- 
gest amount  of  cotton,  and  Alabama  the  next ; South  Carolina  the 
most  rice,  and  Georgia  the  next  largest  quantity ; Louisiana  the  most 
sugar  and  molasses. 


372 


PRACTICAL  CYCLOPAEDIA. 


Average  Yield  of  Crojps  Per  Acre  in  the  Different  States. — The  fol- 
lowing is  compiled  from  the  First  Annual  Eeport  of  the  Department 
of  Agriculture : 


California, 

Connecticut, 

Delaware, 

Illinois, 

Indiana, 

Iowa, 

Kansas, 

Maine 

Maryland, 

Michigan, 

Minnesota, 

Massachusetts, 

Missouri, 

New  Hampshire,  . . 

New  Jersey, 

New  York, 

Ohio,  

Rhode  Island, 

Pennsylvania, 

Vermont, 

Wisconsin, 

Largest  yield, 

Smallest, 

Average  yield  of  all 

States  in  even  bush. 

Highest  price  per 

bush., 

Lowest  per  bushel, . 

Average  price  for 

all  the  States 

STATE. 

Iff  co  to  ^ w co  co  co  co  co  co  to  co  rf*.  to  co  *>.  co  rf*.  to  co  to 

. u<  OWO»i05»4Wyi^OOQC«40iH»if.OOOUOONIOO 

© tO  — 

— CO  0 

Indian  corn, 
bushels. 

— Iff  — t— • to  1—*  t— ' 1 to  t— * I—*  V— ^ 1 — ‘ )— * 1 — ■ to  1 — ■ I—*  t— < to  ' — • 1 — ‘ 1—*  1 — ‘ I— * to 

. -4  itk#.*4oaioacioo9'M^oooiKO)HifiO»^oiM^ 

Z S2  ■ X X 

Wheat, 

bushels. 

I—*  HUMHMtSHI-'HHMHtOHMMtOtOtOtOMMtO 

. 00  tf.OOOOOiOOMC5«000®-(Oi|raiO>OOQClWOO(»lfs.O 

-4  ^ 00 

to  0-4 

Rye,  bushels. 

Iff  CO  — ^ CO  CO  rf5.  — CO  CO  co  to  co  to  to  CO  CO  CO  1-*  to  to  CO  to 

• 1—  0'V<M»-toiotwwif>-®oiwOTO)05Wooioo'wao 

CO  to  0 • \W 

0 to  0 «P\ 

Oats,  bushels. 

^ to  to  CO  co  to  to  co  to  to  to  to  to  to  CO  to  CO  to  co  to  to  co  to  to  to 
. 00  WMW>K500Cn«0^0>-J05(f.®t5!0<l'OQO;0»CnCC 

-4  — ■ to  \W  \M 

0 oo  i£\ 

Barley, 

bushels. 

Yl  to  1-1  CO  to  to  to  — to  to  to  to  to  to  to  to  to  to  co  to  to  to  CO  — to 
rf*  G)Om-l#*-IWNWO0'“CiW«C®O,OC<CCOCiO 

01  CO- 
CO -4  rf5. 

Buckwheat, 

bushels. 

JO  JO^JOJOJOJOJOJOJOJO  CO  to  rfi.JOJO  tO^CO  jt\CO^OJOjOjND 
0 © © — 'flO  " — co'to'to'co'o'oo  05~CO  © CO  ©'©'©  to'rf/.  ©'rfi.'^'o*  — 

• • • O — ©©Cne©4l©©©©©®©©©t0©©4!©0©rf5. 

O OOp  OOOOOO'OOOOOOOOOOtOOOCOOOOO 

Hay,  pounds. 

— 05  ^4  05  CO  — to  00  to  © © 00  — 4 CO  CO  © O rf^  — © — © 05 

• 05  to  05  — O<£*.rf5.©O5©©©OOO5rf-©C0OOrf5.tO©tOCX>tO 

o*.  to  os  v-  v- 

U dW  *0\  K>\ 

Potatoes, 

bushels. 

to  — cn  to  co  — to  to  to  — co  — to  rf*.  to  to  05  to — — — co  to  1 

O -4  -4®®00;»©©©©©-4©©©—  ©©<©-4-4©00* 

• O to  O'  1—  I— 1 O 05  rf5.  O to  O to  -4  o to  © 05  00  CO  to  GO  o to  • 

— — CO 

co  to  O 

Turnips, 

bushels. 

CO  tO  © CO  it*,  rf*.  *£>.►£.  rfi.  CO  © ■ rfi.  CO  tO  05  tO  tO  to  to  O*  rf5.  ! 

pZ  CO  tO©U5©O5tO00CO©©»  ©0©t00*0005©4|©t0* 

. tf*  O 05  if*  O Qi  O 00  05  • OOOiO«tOtOMCOOC5> 

to  — CO 

— CO  ® 

Ruta-Bagas, 

bushels. 

tU  — -4050*£>.CO©05COO».!  05  *-*  W tO  tO  O'  05  * 

ZZ  — © rf-  CO  CO  O*  tO  — O — J -4  • -4  C5  ■ to  C5  O*  —4  CO  © —4  1 

— ©OOCO©©05tO©05  0i*  c»  c»  to  ■ » O O V*  O O Cl  ' 

to  — CO 

co  05  ***. 

Mangolds, 

bushels. 

=CA  rf5.  to  00  05  to  45*  CO  rf5.  cn  CO  tU  ■ 00  o*  co  ! — co  to  CO  to  *£>.  ! 

O *—  O 05  —4  05  ® — ©>  O tO  -4  * 05  05  00*  O C!  50  O -4  O & ' 

• 05  ® — 4 O'  05  O C<  O'  "4  Ci  —4  • -4  Cn  CO  * 00040CH0051 

to  — CO 

rfi.  05  CO 

Carrots, 

bushels. 

to  — CO  tO  . — COtOCO  — tO—  COCOCO  — — — — tO  — — CO- 
CO to  0 4 0'  4 Cn  X - icnoitoto  — — t00530  00  ©05©tO© 

• © OO5t0*  CO  O O C/5  C5  O O’  O O 05  G5  05  05  05  -4  ® O — ■ CO 

C5  rf*-  © 

CO  © © 

Onions, 

bushels. 

rr.  , 

^ i_  K5  to  — co  to  to  to  — to  to  to  — tc  — to  to  to  — CO  to  CO  JO  ' tots 

• ■ rf*  05  CO  41  to  CO  05  05  rf5.  — 05  05  CO  00  05  rf5.  00  CO  cn  CO  rf5.  • CO  00 

05  © 05 

— — 05 

Beans, 

bushels. 

— to  to  — o*.  co  to  to  t5  CO  to  — — ! to  co  to  — to  co  to  o*.  CO  ! CO — 

• © Ci#k0W000#*C<0'  © — 05  05  05—  COrf^OO*  -4  -4 

— -4  © 

05  QO  © 

Peas,  bushels. 

— — . — • > .h->*—  — — — — — — . — 

to  — ©05  05*  to*  © • © • ©•  05©©'  05  co  — © CO  ' rf5. 

• © ©©©•  to*  05'  05*  ©•  © -4  OO  • ©l—rf5.rf5.4|*  to 

© 05  05 

4 © © 

Sweet  Potatoes 
bushels. 

Average  Yield  Per  Acre  in  Bushels  and  Pounds. 


CEREALS  AND  SEEDS. 


373 


CEREALS  AND  SEEDS. 

Seeds. — It  may  be  laid  down  as  a universal  rule,  correct  in  theory, 
though  not  always  appreciable  by  the  senses,  that  seed  never  produces 
its  like, — but  that  every  plant  produced  from  seed  is  a new  variety. 

Method  of  Preserving  Seeds  Pure. — Whoever  wishes  to  keep  a 
squash,  or  cucumber,  or  melon  true  to  that  quality  which  belongs  to 
its  vine,  must  protect  its  blossoms  from  the  contact  of  bees  and  bugs 
for  one  day.  Whoever  has  a favorite  peach,  whether  itself  grown  on 
a budded  stock  or  not,  can  raise  the  same  in  successive  generations 
by  securing  a single  blossom  from  all  admixtures  with  other  trees  for 
three  days — one  before  and  two  after  its  opening — himself  attending, 
if  necessary,  to  the  fertilization  from  its  own  stamens.  In  the  case 
of  vines,  place  small  boxes  covered  with  gauze  or  fine  millinet  over  a 
few  of  the  blossoms  a day  or  two  previous  to  their  opening,  keeping 
them  there  till  the  blossoms  shrivel. 

It  has  been  frequently  stated  that  if  the  largest  pip  in  an  apple  be 
sown,  the  fruit  will  be  similar  to  that  of  the  parent  tree  without 
grafting. 

Testing  Seeds. — All  doubtful  field  and  garden  seeds  should  be  proved 
before  sowing.  Count  a portion  of  seed  and  plant  it  in  a box  or  pot 
of  fine  soil,  kept  damp  in  a warm  room.  The  number  of  plants  which 
appear  will  show  the  proportion  of  good  seed.  Or  place  the  seeds  be- 
tween the  folds  of  a damp  cloth,  and  put  this  between  two  plates  to 
prevent  evaporation.  Or  tie  them  in  a cloth  and  bury  them  in  the 
soil  of  a hot-bed. — Editor  American  Agriculturist. 

The  vitality  of  seeds  may  be  tested  by  putting  into  a tin  pan  a thin 
green  sod,  grass  uppermost.  On  this  place  a quantity  of  sod  with  the 
grass  side  down.  Moisten  the  whole  with  hot  water,  keep  near  a 
stove,  and  in  a short  time  the  seeds  will  show  whether  they  may  be 
depended  on  or  not. 

Vitality  of  Seeds. — Seeds  of  different  kinds,  collected  and  preserved 
with  equal  care,  will  vary  in  the  length  of  time  they  retain  their  pow- 
ers of  germination.  Some  seem  to  be  good  after  an  indefinite  period, 
while  others  are  not  to  be  depended  upon  after  they  are  a year  old. 
The  seeds  of  some  trees  will  not  germinate  at  all  if  once  allowed  to 
dry,  and  others  will  only  appear  the  second  year  after  planting. 
Works  upon  horticulture  are  generally  deficient  in  information  upon 
the  raising  of  seeds  and  the  length  of  time  they  may  be  safely  kept. 
While  it  is  safest  to  keep  them  at  a uniform  temperature  just  above 


374 


PKACTICAL  CYCLOPEDIA. 


freezing,  there  are  many  which  will  hear  great  extremes  of  heat  and 
cold/  Plants  have  been  raised  from  seeds  taken  from  raspberry  jam 
which  must  have  been  exposed  to  a heat  of  220  degrees.  When  bu- 
ried in  the  earth,  below  the  reach  of  those  influences  which  induce 
germination,  there  seems  to  be  no  limit  to  the  vitality  of  some  seeds. 
Among  plants  commonly  cultivated,  the  seeds  of  carrots,  onions,  pars- 
aeps,  aiid  salsify,  are  not  to  be  relied  upon  when  over  a year  old. 
Beets,  spinach,  lettuce,  celery  and  parsley,  will  keep  two  or  three 
years.  Radishes,  cabbages  and  turnips,  four  or  five  years.  Melons 
and  cucumbers  may  be  kept  for  ten  or  more  years ; old  seeds  of  these 
are  preferred  by  some  gardeners,  as  the  vines  are  said  to  be  more  pro- 
lific and  less  luxuriant  than  those  from  fresh  ones.  Good  seeds  being 
heavier  than  water  will  generally  sink  in  it,  but  this  is  not  applicable 
to  those  with  a hairy  or  spongy  seed-coat ; such  seeds  will  float  even 
when  sound.  The  only  sure  test  is  to  try  and  sprout  them  in  boxes 
or  pots  of  earth.  If  they  do  not  germinate  there,  they  should  be  re- 
jected. 

A very  good  authority  gives  the  following : Parsneps  and  rhubarb, 
two  years;  beans  and  peas,  two  to  three  years  ; „ carrot,  lettuce,  mus- 
tard, nasturtions,  and  parsley,  three  to  four  years;  cabbage,  egg 
plant,  pepper,  radish,  spinach,  salsify,  turnip,  tomato,  four  to  five 
years ; asparagus,  brocoli,  cauliflower,  celery,  and  okra,  five  to  six 
years ; beets,  corn  and  all  the  cerials,  cucumber,  gourd,  melon,  pump- 
kins, squash,  six  to  ten  years  and  upwards.  This  applies  to  the  best 
seeds,  well  ripened,  and  kept  with  proper  care.  If  kept  dry  and  cool 
in  air-tight  vessels,  as  all  garden  seeds  should  be,  possibly  they  may 
be  made  to  preserve  their  vitality  very  much  longer. 

In  addition  to  the  old  story  of  the  vegetation  of  wheat  found  in  an 
Egyptian  mummy,  the  Hew  Hampshire  Journal  of  Agriculture,  in  re- 
ply to  the  inquiry  of  a correspondent  as  to  the  length  of  time  that 
seeds  retain  their  vitality,  quotes  the  following  statement  froiji  an 
English  paper  : 

James  Binks,  in  the  North  British  Agriculturist , stated  that  he  had 
recently  cleared  off  some  old  Roman  encampments  on  his  farm  near 
Alnwick,  a farm  which  he  had  lived  upon  for  sixty-four  years,  and 
forthwith  among  the  barley  there  sown  arose  some  seventy-four  vari- 
eties of  oats  never  seen  in  that  region  before.  As  no  oats  had  been 
sown,  he  supposed  the  place  to  have  been  an  old  cavalry  camp,  and 
that  the  oats,  which  were  ripened  under  other  skies,  had  lain  covered 
with  debris  for  fifteen  hundred  years,  and  now  being  exposed  to  the 


CEREALS  AND  SEEDS. 


375 


action  of  sun  and  air,  they  germinated  as  readily  as  though  but  re- 
cently sown. 

Time  Required  for  Seeds  to  Germinate. — Wheat,  one  day ; beans, 
mustard,  spinach,  three  days;  lettuce,  four;  melon,  cucumber,  cress, 
beets,  radishes,  five ; barley,  seven ; purslane,  nine ; cabbage,  ten ; 
parsley,  forty;  peach,  chestnut,  almond,  one  year ; roses,  filberts,  haw- 
thorn, two  years.  Soil,  degree  of  moisture,  and  temperature  may 
cause  some  variations. 

Saving  Seeds. — If  farmers  and  gardeners  would  but  spend  a small 
fraction  of  the  time  literally  thrown  away  every  year,  in  producing  and 
saving  their  home  grown  seeds,  instead  of  depending  as  is  too  widely 
the  practice  upon  seedsmen  and  strangers,  they  would  be  greatly  the 
gainers  in  improved  stock. 

Begin  to  save  garden  seeds  in  August.  Tie  a red  cloth  on  the  ear- 
nest ears  of  sweet  corn,  on  the  most  forward  tomatoes,  cucumbers, 
squashes,  and  everything  else  to  be  saved  for  seed — and  save  none  but 
the  earliest.  By  this  means  earlier  vegetables  and  fruit  will  be  saved 
next  year.  But  by  saving  the  seed  of  those  that  ripen  last,  the  fruit 
will  mature  later  and  later  every  season,  until  after  a few  years  it  will 
not  ripen  at  all. 

It  is  said  that  cabbage  seed  gathered  from  the  middle  flower  stem 
produces  plants  which  will  be  fit  for  use  a fortnight  earlier  than  those 
from  the  seed  of  the  lateral  flower  stems. 

The  subject  -of  saving  seed  is  a very  important  one  to  the  farmer  and 
gardener,  and  to  every  one  that  works  a patch  of  ground,  therefore  we 
add  some  excellent  advice  from  Hibberd : 

He  says,  make  it  a rule  to  clear  off  every  crop  as  soon  as  it  ceases 
to  be  useful ; and  if  your  ground  is  not  too  large  for  you,  never  grow 
a single  ounce  of  seed,  except  of  any  particular  thing  of  which  you  can 
not  make  sure  of  a supply.  When  you  do  grow  seed,  do  not  leave  the 
worst  plants  for  that  purpose,  but  the  very  best  you  have ; and  give 
those  as  much  extra  culture  as  they  will  bear,  for  poor  seed  is  not 
worth  gathering,  and  there  are  few  things  that  can  not  be  improved  by 
bestowing  a little  extra  labor  in  growing  and  seeding.  Such  things  as 
peas  and  beans,  if  intended  for  seed,  should  not  be  gathered  from  at 
all,  because  the  first  pods  are  the  best ; if  they  are  plucked,  and  a sec- 
ond supply  depended  upon,  the  seed  will  be  inferior.  In  saving  seed 
of  potatoes,  choose  the  best  shaped,  hardest  tubers,  that  have  no  sec- 
ond growth  on  them : let  them  be  thoroughly  ripe  before  taking  up. 
Choose  those  that  are  about  the  size  of  hen’s  eggs,  and  let  them  lie  on 
a piece  of  dry  ground  in  the  fall  sun  for  a week ; then  lay  them  in 


376 


PEACTICAL  CYCLOPAEDIA. 


shallow  baskets  and  stow  them  away,  where  they  will  be  safe  from 
frost,  damp,  and  artificial  heat,  so  that  a free  circulation  and  some 
amount  of  light  can  reach  them.  By  February  they  will  be  green 
and  hard,  and  little  sprouts  will  be  breaking : they  are  just  in  trim 
for  planting.  Of  all  other  things,  choose  the  very  best  for  seed;  for 
early  things,  choose  those  that  are  the  earliest  in  the  patch.  Of  things 
that  are  prized  for  bulk  and  weight,  select  the  finest  for  size  and  gen- 
eral perfection;  gather  all  seeds  just  before  they  are  dead  ripe,  and 
dry  them  on  a piece  of  cloth  or  sacking,  so  that  if  any  shell  out  they 
may  not  be  lost. 

How  to  have  good  Seeds. — There  is  a town  Agricultural  Society  in 
Andover,  Mass.,  which  has  been  of  great  value,  and  tended  more  than 
anything  else  to  beautify  the  town.  One  person  belonging  to  the 
society  plants  beets,  another  carrots,  others  some  other  vegetables,  for 
the  purpose  of  supplying  the  members  of  the  society  with  fresh  and 
surely-germinating  seed. 

To  Clean  Tomato  and  Cucumber  Seeds. — A correspondent  of  the 
American  Agriculturist  says:  Put  the  seeds  and  pulp  just  as  they 
come  from  the  vegetable  into  any  earthen-ware  dish,  and  set  them  in 
a cool  place  for  a week  or  ten  days,  when  a thick  mould  will  appear 
m top  and  a thin  watery  substance  beneath  the  mould.  Then  pour 
vater  into  the  vessel,  stir  up  the  contents,  and  the  mould  and  other 
impurities  can  be  poured  off,  and  the  seeds  will  be  found  perfectly 
clean  and  free  from  pulp. 

Saving  Seed  Corn. — Remember,  that  every  new  plant  raised  from 
grain,  is  more  or  less  a new  variety — and  to  have  it  constantly  impro- 
ving save  the  very  best.  In  husking  corn,  take  such  ears  as  are  finest, 
and  from  the  most  prolific  stalks.  Ten  years  of  constant  care  like 
this,  will,  step  by  step,  effect  a great  improvement.  Potatoes,  not 
being  raised  from  seed , but  only  by  a multiplication  of  the  same  plant, 
will  not  thus  improve. 

The  most  successful  and  interesting  demonstration  of  the  practica- 
bility of  improving  Indian  corn,  says  the  Rural  Register , is  that  made 
by  Thomas  Baden,  Maryland,  who,  by  carefully  selecting  the  best  seed 
in  his  field  for  a long  series  of  years,  having  special  reference  to  those 
stalks  which  produced  the  most  ears,  ultimately  obtained  a variety 
which  yields  four,  five,  six,  and  even  as  high  as  eight  and  ten  ears  to 
the  single  stalk. 

The  plan  he  adopted  was  this  : When  the  corn  was  husked,  he  made 
a re-selection,  taking  only  that  which  was  perfectly  sound  and  fully 
ripe.  In  the  spring,  before  shelling  the  corn,  he  examined  it  again, 


CEREALS  AND  SEEDS. 


377 


throwing  out  any  that  had  assumed  a bad  appearance  during  the  win- 
ter. In  shelling  the  corn,  he  threw  aside  the  grains  at  both  large  and 
small  ends.  He  has  carefully  followed  this  mode  of  selecting  seed 
corn,  for  twenty-five  or  thirty  years,  and  still  (if  living,)  continues  to 
do  so.  At  present  he  does  not  pretend  to  lay  up  any  seed  without  it 
comes  from  stalks  which  bear  four,  five  and  six  ears. 

In  addition  to  the  number  of  ears,  and  of  course  the  great  increase 
of  the  quantity  unshelled,  it  yields  much  more  than  common  corn  when 
shelled ; ten  bushels  of  ears  will  make  more  than  six  bushels  when 
shelled.  Ordinary  corn  will  only  shell  five  bushels  to  the  barrel. 

Mr.  Baden  plants  his  corn  five  feet  each  way,  leaving  two  stalks  to 
the  hill,  which  is  equivalent  to  three  and  a half  feet  each  way  with  one 
stalk  to  the  hill.  This  makes  more  hills  to  the  acre  than  four  by  four, 
or  five  by  three,  the  old  Virginia  mode  of  planting. 

A correspondent  of  the  Boston  Cultivator  gives  the  following  hints 
in  regard  to  selecting  seed  corn : 

1.  Pick  the  ears  that  set  nearest  to  the  ground.  2.  Those  ears  that 
have  a short  foot  stalk.  3.  From  stalks  having  the  most  ears.  Gen- 
erally but  one  ear  on  a stalk  is  proper  for  seed,  and  that  usually  the 
second  ear.  If  the  first  ear  is  as  good,  take  that.  4.  Never  take  from 
a stalk  having  but  one  ear,  if  stalks  can  be  found  having  two  or  more 
ears.  5.  Always  take  ears  that  are  filled  out  full  to  the  end,  and  that 
run  beyond  the  husk,  if  such  can  be  had.  6.  Lay  up  four  or  five  times 
as  much  as  will  probably  be  wanted.  7.  When  you  come  to  plant, 
before  shelling,  break  every  ear  and  see  if  the  pith  of  the  cob  is  dried 
up  and  hollow,  for  if  it  is  not,  the  corn  is  not  fully  ripe.  Then  shell 
off  the  butt  and  tip  till  you  come  to  the  long  grains. 

If  farmers  will  follow  this  course  yearly,  the  crop  may  be  greatly 
increased.  Great  crops  can  never  be  raised  from  stalks  having  but  one 
ear.  The  carelessness  of  farmers  in  selecting  seed  corn  is  one  great 
cause  why  corn  crops  are  generally  of  so  little  profit.  The  general 
practice  of  farmers  in  selecting  seed  corn,  is  to  take  the  best  and  fair- 
est ears  in  the  pile,  without  knowing  if  there  were  one  or  more  ears 
cn  a stalk,  and  most  likely  there  was  but  one. 

Testing  Seed  Corn . — A correspondent  of  the  Cincinnati  Gazette  writes: 
The  following  mode  will  be  found  simple,  practical,  and  certain,  and 
can  be  applied  to  any  extent  desired.  Put  the  shelled  corn  in  a vessel 
cr  vessels  of  such  dimensions  as  are  required  for  the  quantity  to  be 
tested.  Pour  water  over  it  of  about  the  temperature  of  milk  from  the 
cow,  until  it  is  fully  covered,  adding  to  the  water,  from  time  to  time, 
f the  absorption  and  swelling  of  the  corn  should  raise  it  above  the 


378 


PKACTICAL  CYCLOPEDIA. 


surface.  Set  it  in  a moderately  warm  place  and  let  it  remain  twenty- 
four  hours.  Then  pour  the  water  off,  cover  the  corn  with  some  thick 
cloth  which  must  he  kept  wet,  and  let  it  stand  in  some  warm  place, 
until  it  sprouts.  This  will  take  place  in  from  thirty-six  to  forty-eight 
hours,  usually,  if  the  corn  is  good. 

I prepare  all  my  corn  for  planting  in  this  manner,  though  I kr..ow 
the  seed  to  he  good.  I plant  sometimes  with  the  sprout  half  an  inch 
long.  The  result  is  that  it  brings  the  plant  forward  a week  or  more 
earlier  than  planting  dry.  This  advantage  in  the  fall  is  something 
very  important.  The  damaged  corn  from  my  field  last  year  did  not 
exceed  five  per  cent. 

Average  Yield  of  Corn . — From  statistics  gathered  by  the  Secretary 
of  the'  Iowa  Agricultural  College,  it  appears  that  the  average  yield  of 
corn  in  Iowa  is  seventy  bushels  per  acre:  The  average  period  of 
growth  is  four  and  a half  months — the  gourd-seed  variety  requiring 
five  months,  and  the  flint  variety  four  months. 

Average  Yield  of  Grain  in  England. — The  Mark  Lane  Express  gives 
in  detail  the  average  yield  of  wheat,  barley,  oats,  beans  and  peas  in 
thirty-eight  counties  of  England,  from  which  we  find  that  the  grand 
average  yield,  in  bushels  per  acre,  in  all  those  counties,  is  as  follows : 
wheat,  29  bushels;  barley,  37}  bushels;  Oats,  46 J bushels;  beans, 
32J  bushels ; peas,  30  bushels. 

Farmers  will  do  well  to  compare  it  with  the  average  yields  of  the 
same  articles  in  this  country.  The  lowest  average  of  wheat  in  any 
county,  22 J bushels  per  acre  in  Devonshire,  and  the  highest  34}  bush- 
els in  Lancashire. 

The  lowest  average  of  barley  is  29  bushels  per  acre,  in  Shropshire, 
and  the  highest  average  of  barley  is  44  bushels  in  Northampton. 

The  lowest  average  of  oats  is  34}  bushels  per  acre,  in  Westmorland, 
and  the  highest  59}  bushels,  in  Cambridgeshire. 

Marvels  of  the  Wheat  Plant — One  of  the  most  marvelous  faculties  oi 
the  wheat  plant  is  that  of  sending  up  a multitude  of  stalks  from  a single 
grain,  known  as  tillering.  It  is  the  secret  of  its  great  productiveness. 
Many  experiments  have  been  made  to  ascertain  the  limit  of  this  fac- 
ulty, and  the  results  have  been  truly  wonderful.  An  English  gentle- 
man sowed  a few  grains  of  commq^i  red  wheat  on  the  2d  of  June,  one 
of  the  plants  from  which  had  tillered  so  much  by  the  8th  of  August 
that  he  divided  it  into  eighteen  others,  all  of  which  were  planted  sep- 
arately. In  a few  weeks  so  many  of  these  had  again  multiplied  their 
stalks,  that  he  had  set  out  sixty-seven  altogether  to  go  through  the 
winter.  With  the  spring  growth  all  these  began  tillering,  so  that  ir 


CEREALS  AND  SEEDS. 


379 


March  and  April  a new  division  was  made,  and  the  number  of  plants 
increased  to  five  hundred.  It  was  believed  that  another  division  might 
have  been  made,  and  that  it  would  have  increased  the  number  of 
two  thousand.  The  five  hundred  grew  most  vigorously,  exceeding 
plants  as  ordinarily  cultivated.  When  harvested,  a single  plant  yield- 
ed over  one  hundred  ears,  and  the  whole  number  of  ears  produced  was 
21,109,  or  more  than  forty  to  each  divided  plant,  and  the  grain  mea- 
sured three  and  three-fourth  pecks,  weighing  forty-seven  and  a half 
pounds.  The  grains  were  estimated  as  numbering  576,840.  All  this 
was  the  product  of  a single  grain. 

Quantity  of  Seed  Wheat  to  the  Acre. — When  sown  broadcast  two  bush- 
els or  two  bushels  and  a half  seems  to  be  the  general  quantity ; when 
sown  in  drills  about  a half  as  much.  Charles  Brackett  of  Fulton  Co., 
Ind.,  gives  some  experience  in  planting  in  hills,  as  follows  : I planted 
last  fall  five  rows  of  wheat,  with  spaces  between  different  rows  of  three 
feet,  two  feet,  and  eighteen  inches  ; this  was  kept  clean  with  the  hoe, 
and  the  product  is  as  follows : Average  number  of  stalks  from  each 
seed,  nearly  thirty- two;  number  of  grains  to  the  head,  seventy-two 
to  one  hundred. 

Thus  if  we  count  less  than  really  grew,  say  thirty  stalks  from  each 
grain  of  seed,  and  seventy-two  the  fewest  number  of  grains  found  in 
any  one  head,  we  get  at  the  rate  of  over  two  thousand  fold,  and  from 
that  to  three  thousand  two  hundred,  counting  the  highest  yield.  From 
the  year  1845  to  1855,  the  average  of  wheat  in  this  and  parts  of  the 
adjoining  counties,  according  to  my  record,  was  less  than  eight  bushels 
to  the  acre,  the  very  best  being  thirty-three  bushels.  Indian  corn 
sown  broad-cast  at  the  rate  of  from  one  to  two  bushels,  will  yield  a 
larger  average,  but  when  planted  in  our  usual  way,  produces  from 
thirty  to  one  hundred  bushels  per  acre. 

My  object  in  writing  this  is  to  bring  the  facts  to  the  notice  of  agri- 
culturists, and  to  induce  as  many  as  possible  to  try  the  experiment  on 
as  much  land  as  they  are  willing  to  experiment  with.  I hope  those 
wishing  to  test  the  matter  will  get  the  wheat  in  before  the  last  of  Au- 
gust. I lay  off  the  ground  two  feet  each  way,  and  put  four  grains  to 
each  hill,  and  keep  clean  till  next  harvest.  It  must  be  put  in  early — 
no  matter  how  soon  after  harvest.  This  will  give  thirty  stalks  to  the 
square  foot,  and  104,089,600  grains  to  the  acre;  which,  allowing 
898,560  grains  to  the  bushel,  gives  nearly  one  hundred  and  sixteen 
bushels  to  the  acre.  This  estimate  is  a correct  one,  based  upon  actual 
facts,  and,  although  it  looks  like  a wild  calculation,  will,  I think,  prove 
so  nearly  correct  as  to  help  reform  our  present  slovenly  and  extrava- 


380 


PRACTICAL  CYCLOPAEDIA. 


gant  mode  of  wheat  culture.  The  quantity  of  seed  required  to  plant 
an  acre,  is  only  a trifle  over  five  pounds  if  put  in  as  above  described. 
Where  my  wheat  stood  in  rows,  three  feet  apart,  when  ripe  the  heads 
appeared  nearly  as  thick  together  as  in  a field  of  broad-cast  wheat, 
and,  instead  of  being  from  two  to  three  inches  in  length,  were  from 
six  to  seven. 

Selecting  and  Mixing  Seed  Wheat. — If  as  much  pains  were  taken 
in  selecting  seed  wheat  as  seed  corn  probably  no  less  advantages  would 
be  gained.  Eepeated  screening  will  select  the  finest  grain.  In  pick- 
ling seed  wheat  as  a preventive  of  smut,  if  care  is  used  to  scatter  but 
little  at  a time  in  the  pickle,  the  imperfect  and  light  grains  may  he 
skimmed  off.  Seed  wheat  may  be  greatly  improved  from  year  to  year 
by  taking  pains  to  cut  it  from  the  best  portions  of  the  field.  Persons 
who  use  but  little  seed  may  go  through  the  field  and  select  the  choic- 
est heads.  By  selecting  the  best  sheaves  and  whipping  them  over  a 
barrel  without  unbinding  them  the  best  heads  are  shelled.  And  one 
farmer  took  his  seed  wheat  on  the  barn  floor,  and  threw  it  across  the 
barn,  a handful  at  a time,  saving  only  the  heaviest  kernels,  which 
went  the  farthest. 

Samuel  Heinstern,  of  Chester  Co.,  Pa.,  says  that  he  practised  mix- 
ing seed  wheat  sixteen  years  with  the  best  results,  and  recommends 
that  each  farmer  should  every  year  exchange  with  another  a part  of 
his  seed  and  mix  the  two  or  more  sorts  together.  The  advantage  of 
this  course  has  been  proved  by  others.  A change  of  seed  is  by  some 
thought  more  important  than  rotation  of  crops. 

To  Prevent  Smut  in  Wheat. — Pickle  it  in  a strong  brine,  to  which 
may  or  may  not  be  added  sulphate  of  copper,  or  sulphate  of  iron,  or  sim- 
ply urine  saturated  with  salt.  The  practice  of.  sprinkling  dry  slacked 
lime  with  it  in  the  bins  when  stored  also  prevents  smut  and  the  injury 
by  weavil.  One  farmer  recommends  keeping  the  seed  over  to  the  sec- 
ond year  for  sowing;  another  recommends  mixing  a peck  of  fresh 
slacked  lime  with  ten  bushels  of  seed  wheat  and  letting  it  stand  a few 
days  before  sowing.  The  lime  can  be  separated  from  the  grain  by 
running  it  through  the  fanning  mill. 

How  to  Treat  Germinating  Wheat. — Prof.  Nickels  has  directed  the  at- 
tion  of  the  Agricultural  Society  of  Sancy,  France,  to  a very  simple 
process  of  treating  germinating  wheat,  so  as  to  make  it  fit  for  use  in 
bread.  On  account  of  the  heavy  rains  in  many  parts  of  France  last 
autumn,  the  harvest  was  gathered  in  a damp  state,  and  much  of  the 
wheat  germinated,  so  as  to  be  unfit  for  use.  This  attracted  the  serious 
attention  of  M.  Nickels,  who  immediately  made  some  experiments, 


CEREALS  AND  SEEDS. 


381 


with  a view  to  find  out  some  cheap  and  efficient  mode  of  removing  it; 
and  he  succeeded  in  obtaining  very  satisfactory  results,  simply  by  the 
use  of  salt.  The  two  principal  ingredients  of  wheat  are  starch  and 
gluten,  and  both  of  which  are  insoluble  after  germination.  Thus  the 
starch  becomes  dextrine;  the  gluten  loses  the  elasticity  necessary  to 
make  good  dough ; and  the  bread  made  from  it  is  heavy,  indigestible 
and  unwholesome.  By  the  addition  of  salt,  however,  the  gluten  is  res- 
tored to  its  natural  taste  of  insolubility,  and  becomes  fit  for  making 
good  bread.  M.  Nickels  found  that  a mixture  of  about  four  ounces 
of  salt  and  thirteen  pounds  of  flour  from  germinated  wheat,  yielded 
about  seventeen  pounds  of  excellent  bread.  About  twenty-one  pounds 
of  salt,  worth  1 3 4d.,  will  be  sufficient  for  o*_e  hundred  pounds  of 
flour,  producing  one  hundred  and  forty-three  pounds  of  bread. 

Hulled  Wheat. — A French  writer  states  that  hulled  wheat  makes 
ten  per  cent,  more  flour  and  of  a better  quality  than  the  unhulled 
grain,  also  that  the  former  has  been  found  to  keep  much  better,  as 
the  weavils  and  animalculae  which  destroy  grain  deposit  their  eggs  in 
the  hull. 

Protection  from  Dust  in  Threshing. — Tie  a thin  piece  of  slightly 
moistened  sponge  of  good  quality  over  the  mouth  and  nostrils.  It 
will  collect  all  the  small  particles  of  dust  that  would  otherwise  settle 
on  the  lungs,  and  does  not  at  all  interfere  with  breathing.  When  it 
becomes  filled  with  dirt  and  dust,  wash  it  out  in  water  and  apply  to 
the  face  as  before. 

Buckwheat  as  an  Exterminator. — “ Buckwheat  when  sown  on  rich 
ground,  will  kill  grass  effectually.  It  must  be  sown  as  soon  as  the 
grass  is  plowed.  In  such  case,  a few  crops  will  even  exterminate 
mack.  Buckwheat  seems  to  be  a poison  to  other  plants ; and  it  is 
Bven  known  to  destroy  insects.  It  does  this  probably  by  destroying 
the  roots  of  the  grasses  and  herbs  on  which  they  feed.  No  insect  ever 
touches  buckwheat  in  the  ground.” 

When  to  Sow  Oats. — As  a general  rule,  there  is  no  time  to  sow  oats 
so  good  as  just  as  soon  as  the  frost  is  out  of  the  ground  so  that  plow- 
ing can  be  done ; and  if  the  land  is  not  naturally  dry,  or  has  been 
underdrained,  so  as  to  plow  very  early  in  the  spring,  it  should  be 
plowed  in  the  fall  with  a Michigan  plow,  and  then  it  can  be  harrowed 
or  scarified  with  a cultivator,  and  sown  and  lightly  dragged.  And  it 
is  even  better  to  sow  without  any  stirring  of  the  soil  previously,  if  it 
is  very  soft,  rather  than  to  “wait  for  a good  time.”  The  year  1858 
will  be  long  remembered  as  one  of  unusual  wetness  in  the  spring,  and 
one  of  failure  of  the  oat  crop.  Yet,  in  every  instance  where  the  seed 


382 


PRACTICAL  CYCLOPEDIA. 


was  put  into  the  ground  early,  where  it  had  been  previously  prepared, 
or  where  it  had  been  underdrained,  the  crop  was  good  both  in  straw 
and  berry. 


CULTIVATING  VEGETABLES. 

The  Most  Profitable  Variety  of  Potato. — By  experiments  made  in 
1.862,  with  the  following  kinds,  the  rate  per  acre  of  the  yield  is  said 
to  have  been  as  follows : 

Prince  Albert,  86  bushels  6 quarts;  Jersey  Mercer,  91  bushels  18 
quarts ; Nova  Scotia,  163  bushels  20  quarts ; Peach  Blow,  114 
bushels  3 quarts;  Garner  Chili,  120  bushels  3 quarts;  Copper- 
mine,  199  bushels  2 quarts ; Busty  Coat,  216  bushels  6 quarts ; Cusco, 
240  bushels,  7 quarts. 

Mr.  Carpenter  said  at  a recent  meeting  of  the  Farmer’s  Club  of 
the  American  Institute,  New  York,  he  believed  that  the  Cusco-white, 
with  good  culture,  would  yield  three  hundred  bushels  to  the  acre.  It 
brings  the  same  price  in  the  New  York  market  as  the  Mercer. 

The  Best  Early  Potato. — The  same  gentleman  says  that  Early  Cot- 
tage is  far  the  best  and  most  profitable  early  potato. 

How  to  Have  Early  Potatoes. — Bring  the  seed  potatoes  in  a barrel 
into  a warm  room  about  the  first  of  March.  The  eyes  start  rapidly, 
and  in  about  two  or  three  weeks  they  are  ready  to  plant.  Or  start 
the  potatoes  in  the  hot  bed  about  the  middle  of  March,  cutting  the 
tubers  in  halves  and  placing  them  flat  side  down,  covered  with  two 
inches  of  mould,  and  separate  carefully  to  transplant  when  up  about 
two  inches.  Or  put  each  piece  of  potato  in  a small  piece  of  turf  ex- 
posed to  the  sunshine,  where  they  can  be  watered,  and  when  in  dan- 
ger of  freezing  covered  with  straw,  the  potato  and  turf  set  in  the 
ground  at  the  proper  time.  On  a small  scale  for  family  use  this  is  an 
excellent  method.  Always  have  early  varieties,  and  grow  them  in 
warm  ground,  well  manured  with  horse  manure. 

What  Sized  Potatoes  are  Best  to  Plant. — An  English  experimenter, 
after  deducting  the  weight  of  the  seed,  found  a gain  of  5,069  pounds 
per  acre  in  using  four  ounce  in  preference  to  two  ounce  sets,  and  in 
using  eight  ounce  sets  the  gain  over  the  two  ounce  was  6,942  pounds 
per  acre.  He  planted  in  rows  two  feet  apart,  and  one  foot  in  the  row. 
We  believe  the  farmers  near  New  York  City  who  raise  potatoes  large- 
ly for  the  city  market  use  their  large  potatoes  for  seed  almost  uniform- 


CULTIVATING  VEGETABLES. 


383 


/,  cutting  each  tuber  into  four  pieces,  and  allowing  only  four  stalks 
o grow  in  a place.  They  raise  potatoes  of  very  uniform  size,  and 
nardly  any  small  ones. 

Sort  out  the  Small  Potatoes. — At  a late  meeting  of  the  New  York 
Farmers’  Club,  Solon  Robinson  said  that  farmers  would  save  one- 
fourth  of  their  price  by  separating  the  large  from  the  small  potatoes 
before  sending  them  to  market.  When  mixed  the  small  potatoes  only 
fill  up  the  interstices  and  lessen  the  value  of  the  whole,  while  when 
separated,  the  large  ones  will  bring  a good  price  and  the  small  ones 
sell  for  something  for  use  by  bakers  and  otherwise.  Or,  if  desired,  the 
small  ones  could  be  kept  at  home,  and  are  as  good  for  family  use,  in 
most  cases,  as  any. 

Potatoes  Exposed  to  the  Sun  when  Growing  are  Poison. — The  shoots 
of  potatoes  exposed  to  light  contain  solanum — a powerful  poison.  The 
tubers  of  potatoes  which  are  covered  with  earth  from  the  light  never 
contain  this  poison,  but  if  exposed  when  growing  they  become  green 
on  the  skin,  which  is  a sign  that  this  poison  has  become  developed  in 
them.  On  no  account  should  green  ‘potatoes  be  given  to  persons  or 
animals. 

Remedies  for  Potato  Rot. — Prof.  Mapes  states  that  he  had  a field, 
half  of  which  was  under-drained,  and  he  planted  the  whole  to  pota- 
toes. On  the  under-drained  portion  none  of  the  potatoes  rotted,  while 
on  the  other  half  they  all  rotted. 

A farmer  sixty-three  years  old  says  he  never  had  potatoes  rot  in 
the  ground.  He  plants  in  the  latter  part  of  April  or  fore  part  of  May. 
When  six  inches  high  he  dresses  and  plasters.  When  the  sets  show 
for  blossoming,  he  takes  two  parts  plaster  and  one  part  fine  salt,  mixes 
well  together,  puts  a large  spoonful  to  each  hill  as  nearly  in  the  center 
as  possible.  Just  as  soon  as  the  potatoes  are  ripe,  he  takes  them  out 
of  the  hill,  puts  them  in  the  cellar  perfectly  dry,  and  keeps  them  dry 
and  cool. 

A paper  has  been  addressed  to  the  Agricultural  Society  of  Chalons, 
in  which  it  is  stated  that  potatoes  may  be  safely  grown,  free  from  dis- 
ease, by  merely  planting  them  in  June  instead  of  April.  The  writer, 
who  has  proved  his  theory  by  several  years  of  successful  experiment, 
is  of  opinion  that  by  planting  the  roots  in  AprU  they  become  corrupted 
by  the  alternate  frost  and  heat. 

A German  agriculturist  says  he  saves  his  potatoes  from  the  potato 
disease  by  washing  them  in  chlorine  water  before  planting,  drying 
them  in  the  sun. 

A correspondent  of  the  Boston  Cultivator  considers  it  an  important 


384 


PEACTICAL  CYCLOPEDIA. 


item  in  the  cultivation  of  potatoes  to  pick  off  the  blossoms  as  soon  as 
they  appear,  for  the  reason,  as  he  says,  that  it  hurts  a potato  as  much 
to  go  to  seed  as  it  does  a radish  or  any  other,  root  crop. 

Potatoes  should  never  be  used  for  seed  in  the  soil  in  which  they 
grew.  The  same  seed  continued  in  the  same  soil  would  deteriorate. 
Farmers  will  always  do  better  to  dispose  of  their  whole  crop,  and  buy 
new  seed  each  year. 

A farmer,  who  thinks  the  depredations  of  a little  black  bug  causes 
the  potato  rot,  says  he  prevents  it  quite  effectually  by  dusting  the  tops 
frequently,  and  always  immediately  after  a rain,  with  ashes.  He 
places  his  potatoes  in  shallow  bins  in  his  cellar,  a foot  from  the 
ground,  and  is  careful  to  assort  out  any  affected  ones  a few  weeks  after 
storing. 

Uselessness  of  Earthing  u'p  Potatoes. — By  drawing  up  the  earth  over 
the  potato  in  sloping  ridges,  it  is  deprived  of  its  due  supply  of  moist- 
ure by  rains,  for  when  they  fall  the  water  is  cast  into  the  ditches. 
F urther,  in  regard  to  the  idea  that  by  this  nursing  up  the  number 
of  tubers  is  increased,  the  effect  is  quite  the  reverse  ; for  experience 
proves  that  a potato  placed  an  inch  only  under  the  surface  of  the 
earth  will  produce  more  tubers  than  one  planted  at  the  depth  of  a 
foot. 

Tanbark  for  Potatoes. — A gardener  at  Troyes,  “having  observed 
that  everybody  living  in  the  quarter  of  the  town  occupied  by  tanners 
escaped  the  cholera,  determined  to  try  the  virtue  of  tan  when  plant- 
ing potatoes.  For  this  purpose  he  placed  a shovelful  of  tan  in  the 
trench  under  the  seed  in  a part  of  the  field,  and  planted  the  remainder 
in  the  ordinary  way.  On  digging  out  the  potatoes  he  found  that  those 
which  were  planted  near  the  tan  were  perfectly  sound,  while  the  oth- 
ers were  diseased.  He  found,  further,  that  potatoes  were  preserved 
in  winter  by  spreading  tan  on  the  floor  of  the  storehouse.” 

Sweet  Potato  Culture. — A gentleman  in  Delaware  contributes  the 
following : 

Sweet  potatoes  are  raised  very  extensively  along  the  eastern  shore 
of  the  Delaware,  on  the  light  sandy  soil  that  extends  thirty  miles 
southward  from  Camden.  The  principal  markets  are  Philadelphia, 
Hew  York,  Boston,  Wilmington,  Delaware,  and  Baltimore.  The  va- 
rieties cultivated  are  Hansemonds,  Early  Yorks  and  Bermudas.  The 
first  named  grow  large,  long,  and  rougher  than  the  second,  yields 
abundantly,  but  does  not  suit  the  Philadelphia  and  Wilmington  mar- 
kets  as  well  as  the  Early  Yorks,  which  are  marketable  earlier  and  grow 
more  smoothly  and  compactly,  and  are  the  most  generally  cultivated. 


CULTIVATING  VEGETABLES. 


385 


Tlie  third,  a new  variety,  received  from  Bermuda,  of  a light  red  color, 
coarse  and  rough,  is  inferior  to  the  first  two  for  the  table,  but  attains 
a marketable  size  earlier  than  they  do,  and  produces  a much  larger 
yield.  ^ 

Sweet  potato  seed  is  all  sprouted  in  hot  beds,  which  is  made  about 
the  middle  of  April,  nearly  as  follows  : In  a sheltered  piece  of  ground 
with  a southeasterly  exposure,  dig  the  ditch  for  the  bed  one  foot  deep 
by  live  wide,  and  about  two  and  a half  feet  long,  for  each  basketful 
(five-eights  of  a bushel)  of  seed,  stake-boards  at  the  ends  and  sides  to 
make  the  whole  depth  about  two  feet ; put  coarse  hay  in  the  bottom 
so  that  when  well  trodden  it  will  be  one-third  full.  If  the  hay  is  dry, 
io  must  be  wet  sufficiently  to  make  it  heat.  Next,  put  on  good  horse- 
stable  manure,  that  has  not  fermented  nor  been  water-soaked ; have 
the  manure  thrown  along  the  side  of  the  bed,  shake  it  loosely  on  the 
hay,  (walking  backward,  so  as  not  to  pack  it,)  to  the  depth  of  six 
inches  or  more. . Then  take  a broad  board,  lay  it  on  the  manure,  and 
walk  gently  on  it  to  give  it  uniform  surface.  Upon  this  put  a layer 
of  fine  sandy  soil,  about  four  inches  in  depth,  on  which  the  potatoes 
ire  laid,  so  as  not  to  touch  each  other,  small  ones  being  generally  used, 
lover  the  potatoes  with  the  same  kind  of  earth  that  was  put  on  the 
nanure,  so  deep  that  when  your  fore-finger  is  thrust  through  it  upon 
he  potato,  the  earth  will  come  to  the  middle  joint.  Cover  the  bed 
nth  coarse  hay  two  or  three  feet  deep  to  prevent  the  heat  from  esca- 
ping, and  the  rain  from  wetting  it.  Take  off  the  hay  in  the  heat  of 
he  day,  from  nine  to  three  o’clock,  if  it  is  warm  weather.  When  the 
>ed  begins  to  heat,  it  must  be  examined  by  running  the  hand  into  it 
-a  moderate  warmth  is  all  that  is  necessary — more  than  that  will  be 
ijurious,  and  must  be  counteracted  by  leaving  off  the  cover  at  night, 
r hy  applying  cold  water.  When  the  plants  appear,  and  afterward, 
bey  must  be  watered  daily,  unless  the  bed  should  be  too  cold  to  allow 
- Warm  water  from  a pond  or  ditch  is  best.  A basket  of  seed,  if 
x^all,  is  expected  to  produce  at  least  1,500  plants  ; sometimes  more 
lan  ouble  that  amount  is  obtained.  Large  seed  don’t  yield  so  much, 
ight  sandy  soil,  free  from  indecomposed  vegetable  matter,  is  gener- 
ly  selected  for  the  crop.  Plow  as  for  oats,  harrow  thoroughly,  mark 
out  thirty-three  inches  each  way  for  the  hills. 

The  manure  for  sweet  potatoes  must  be  well  rotted  by  composting 
’ °therwise.  Marie  mixed  with  it  is  an  advantage.  From  eight 
thirteen  two-horse  loads,  according  to  quality  and  abundance,  are 
'ed  per  acre  for  composting.  When  rotted,  a one-horse  cart-load 
111  make  ^rom  250  to  400  hills.  The  hills  should  be  made,  or  the 


386 


PRACTICAL  CYCLOPAEDIA. 


manure  covered  as  soon  as  it  is  put  in  the  hills ; from  four  to  six  good 
hoes  full  of  earth  are  sufficient  to  make  a hill.  The  plants  are  taken 
from  the  bed  and  put  in  the  hills  about  the  middle  of  May,  and  so  on- 
ward to  the  first  of  July.  As  often  as  one  growth  of  plants  are  pulled 
another  takes  its  place.  Care  must  be  taken,  when  pulling  the  plants 
to  hold  the  potato  firmly  in  the  bed  by  pressing  on  it  with  the  left 
hand.  In  setting  out  plants,  a boy  drops  a plant  on  each  hill,  taking 
two  rows  at  once ; a man  follows,  and  taking  the  plant  in  his  left  hand, 
runs  three  fingers  of  his  right  hand  through  the  top  of  the  hill  into 
the  manure;  as  he  withdraws  them  he  quickly  thrusts  in  the  root  of 
the  plant  to  the  bottom  of  the  hole,  and  then  with  the  thumb  and  fin- 
ger of  each  hand,  firmly  presses  the  earth  around  the  plant.  Plants 
are  best  set  out  when  the  ground  is  not  too  wet  and  cold  much  bet- 
ter before  a rain  than  after.  The  crop  is  tended  with  small  cultivators 
and  hand  hoes.  One  hand  is  allowed  to  attend  40,000  plants,  or  abou' 
eight  acres.  The  crop  is  generally  dug  with  large  hoes  made  expressly 
for  that  use.  When  stored  for  spring,  they  are  carefully  placed  ii> 
baskets  in  the  field,  and  then  emptied  into  boxes  or  barrels,  and  some 
times  covered  with  dry  sand,  or  leaves,  or  cut  straw,  but  often  with- 
out anything  to  keep  the  air  from  them  but  the  lid  of  the  box,  which, 
if  tight,  is  mostly  sufficient ; but  the  room  must  be  kept  dry  and 
warm.  If  the  crop  brings  fifty  dollars  per  acre,  it  is  considered  to  pay 
expenses.  All  over  that  is  profit ; and  250  baskets  per  acre  is  a large 
yield. 

Setting  Sweet  Potato  Plants. — A.  W.  Todd,  of  Louisville,  Ky.,  gives 
these  instructions : 

Prepare  ground  immediately  before  planting,  as  freshly  prepaied 
ground  is  more  suitable  to  receive  the  plants.  Having  got  both  plants 
and  ground  all  ready,  no  matter  how  dry  the  weather,  commence 
about  the  middle  of  the  afternoon,  having  tubs  or  barrels  of  water 
conveniently  situated,  and  use  about  a teacupful  of  water  to  each  plant 
The  ground  being  loose,  the  four  fingers  of  the  right  hand  are  passes 
down  about  their  length  into  the  earth,  and  the  dirt  pulled  up  so  as  tc 
make  a hole  large  enough  for  a cup  of  water.  With  your  left  hand 
carefully  set  your  plant  down  as  it  should  stand.  Now  let  some  per- 
son pour  on  the  cup  of  water,  which  will  cause  the  fibrous  roots  tc 
swim  and  straighten  out  in  their  natural  position.  Now  quickly  lei 
the  dirt  in  your  right  hand  be  conducted  around  your  plant  in  as  loose 
a manner  as  possible,  leaving  the  top  of  the  plant  properly  out  of  the 
ground.  No  packing  is  desirable.  By  this  method  we  never  have  tc 
wait  for  a suitable  season  ; the  plants  commence  growing  right  along 


CULTIVATING  VEGETABLES. 


387  * 


and  live  and  do  better  than  planted  in  any  other  way  unless  it  is  a 
very  favorable  season. 

Cultivation  of  Cabbage. — This  valuable  esculent  may  be  brought  to 
table  in  good  oondition  nearly  the  whole  of  the  year  round,  by  plant- 
ing from  a series  of  monthly  sowings,  extending  from  early  in  March 
to  the  end  of  August.  The  largest  sowing,  however,  requires  to  be 
made  on  or  about  the  12th  of  July,  from  which  the  spring  supply  is 
produced;  those  which  are  sown  previous  to  that  date  form  heads  the 
same  year,  and  produce  a succession  of  nice  young  cabbages  far  on  into 
the  winter.  The  August  sowing  is  to  furnish  plants  to  be  pricked  into 
a nursery  bed,  and  planted  in  a bed  in  March,  to  succeed  the  autumn 
planted  bed,  which  should  be  rooted  up  as  soon  as  the  produce  is  cut. 
In  this  manner,  by  making  small  beds  at  proper  intervals,  removing 
the  old  beds  as  soon  as  the  first  produce  is  cut,  and  cropping  the  ground 
with  a different  vegetable,  the  fertility  of  the  ground  is  retained.  The 
whole  family  are  terrible  suckers  of  the  soil,  and  hence  arises  the  ne- 
cessity for  affording  them  a liberal  supply  of  manure  strength. 

Cabbages  like  a strong  soil,  which,  when  prepared  for  planting, 
should  be  well  manured  and  deeply  trenched ; and  to  ensure  a free 
growth  and  consequent  succulent  tender  quality  during  the  hot  months, 
they  should  be  roughly  hoed  up,  and  liberal  supplies  of  liquid  manures 
poured  over  them ; in  the  cooler  months  of  the  year  this  will  not  be 
necessary,  provided  there  is  plenty  of  stimulation  from  beneath.  Very 
light  and  sandy  soil  will  require  even  more  attention  to  be  paid  to  the 
manuring  part  of  the  question  than  strong  soil,  and  will  not  produce 
tender  fine-flavored  cabbages  without  a good  supply,  and  many  appli- 
cations in  a liquid  state. 

Salt  for  Cabbages. — A correspondent  of  the  Farmer  and  Gardener 
tested  the  value  of  salt  on  cabbages,  and  with  satisfactory  results : 
After  planting  them  out  he  watered  them  some  two  or  three  times  a 
veek  with  salt  water,  containing  about  fifteen  grains  of  salt  to  the  pint. 
Che  cabbages  grew  beautifully,  and  headed  up  very  finely;  while  those 
vhich  had  no  salt  water  given  them,  produced  loose  open  heads,  which 
vere  unfit  for  any  other  purpose  than  boiling.  Bain  water  was  given 
•t  the  same  time  and  in  the  same  quanties  as  the  salt  water.  He  does 
tot  know  how  strong  a solution  of  salt  the  cabbages  would  bear  with- 
ut  injury,  but  is  fully  satisfied  that  a solution  no  stronger  than  that 
o used  is  decidedly  beneficial. 

Storing  Cabbage. — Levi  Bartlett  of  New  Hampshire,  who  is  good 
uthority  for  what  he  recommends,  says  the  best  way  to  store  cab- 
age  for  family  use  in  winter  is  to  cut  off  the  heads  and  strip  off  the 


388 


PRACTICAL  CYCLOPAEDIA. 


loose  leaves,  and  pack  the  heads  in  damp  moss,  such  as  is  generally 
used  by  nurserymen.  Barrels  or  boxes  may  be  used,  and  t'ne  beaus 
come  out  clean,  fresh  and  sound  during  winter  and  keep  till  spring. 
One  advantage  of  the  method  is  that  less  storage  room  is  required  in 
the  cellar,  and  there  are  no  waste  leaves  and  stalks  to  decay.  He 
says : Last  fall  I again  packed  boxes  and  barrels  of  them  m moss. 
These  were  stored  in  the  barn,  and  frozen  slightly.  They  were  then 
covered  with  straw,  and  remained  partially  frozen  through  the  winter 
into  April,  and  there  was  no  rotting  or  shriveling,  but  they  were  al- 
ways sound  and  fresh.  By  placing  a head  in  a bucket  of  water  for  an 
hour  or  iwo  previous  to  putting  it  into  the  dinner-pot,  the  frost  would 
be  removed,  and  the  cabbage  would  be  as  fresh  as  when  taken  from 
the  field  the  preceding  November.  Where  moss  cannot  be  readily  ob 
tained,  I think  clean  straw,  cut  in  a hay-cutter,  and  thoroughly  wet 
ted  with  water,  might  be  successfully  used  as  a substitute  for  the  mos3 
in  packing.  Although  the  moss  and  cabbages  were  frozen,  there  was 
no  difficulty  in  taking  out  the  heads  at  all  times,  when  needed 

Plant  a Squash  Vine.— Mrs.  Susan  Shepardson  writes  from  Spring- 
field,  Lagrange  county,  Indiana,  that  she  raised  a squash  vine  the  past 
season  that  measured  six  hundred  and  seventy-three  feet  long,  and  pro- 
duced nineteen  squashes  that  weighed  nine  hundred  and  twenty-six 
pounds,  the  largest  of  which  measured  five  feet  seven  inches  around 
and  weighed  one  hundred  and  sixteen  pounds.  She  says : Now  it 
any  of  the  young  people  can  beat  an  old  woman,  sixty-two  years  old, 
raising  squashes,  they  may  have  some  of  the  seeds  of  the  big  one  y 

sending  for  them.  „ , ,, 

We  commend  such  a producer  of  food  as  this  old  woman  to  the 

particular  attention  of  “the  young  people,”  who  ought  to  produce 

to  J^ve  Early  Mdons.-Plz.ee  four  bricks  about  melons  flat- 
wise, and  a piece  of  glass  laid  over  them  will  hasten  the  vines  and  pro- 
duce early  fruit.  As  the  vines  grow,  turn  the  bricks  up  edgewise. 

It  will  also  protect  them  from  the  frost. 

The  Cultivation  of  Lima  Beans. — The  most  successful  growers 
Lima  beans  use  poles  only  five  feet  high,  and  such  are  not  costly  noi 
liable  to  blow  over.  As  soon  as  the  runners  reach  the  top,  pinch  them 
off,  and  they  will  throw  out  laterals,  which  bear  the  fruit,  and  a F“ 
to  the  pole  gives  a very  profitable  crop.  One  peculiarity  of  this  km 
of  bJ.  i„,  .bat  it  beara  bigb  marring,  and  P.nman  gam  *■ 

best.  The  beans  should  be  started  m a hot-bed,  or  m bo 
house.  Cut  sods  into  squares  of  two  inches,  and  insert  one  bean 


CULTIVATING  VEGETABLES. 


389 


each,  being  careful  to  place  the  eye  down.  When  they  vegetate,  plant 
the  sods,  four  to  each  hill,  which  may  be  made  in  well  plowed  ground 
to  good  advantage  by  boring  with  a post-hole  auger  two  feet  deep  and 
working  it  back  and  forth  so  that  the  ground  will  be  very  mellow  to 
that  depth,  right  under  the  roots.  Set  the  pole  before  planting  the 
beans. 

Pinching  off  at  six  feet  high  instead  of  permitting  the  vines  to  run 
around  poles  fifteen  feet  high  is  excellent  practice.  It  causes  the  vine 
to  grow  to  a much  larger  size,  throwing  out  side  shoots  with  a larger 
crop  of  fine  fruit,  and  to  perfect  the  beans  before  frost,  instead  of  con- 
tinuing to  bear  indefinitely,  and  to  perfect  but  few.  This  is  an  excel- 
lent crop  when  so  managed  and  always  profitable.  It  only  requires 
full  fertilization  and  thorough  disintegration  of  the  soil  to  raise  a pint 
or  more  of  Lima  beans  per  pole,  and  with  such  a crop  sold  at  six  dol- 
lars per  bushel  in  the  dry  state,  the  yield  will  equal  four  hundred  dol- 
lars or  more  per  acre  in  value. 

A Brooklyn  suburban  resident  recommends  trellises  instead  of  poles 
for  qj. 1 climbing  beans.  He  thinks  it  absurd  to  grow  pole  beans  in 
hills,  as  the  roots  are  crowded  and  the  vines  twisted  up  together  in 
their  attempts  to  twine  around  the  pole.  If  planted  by  a trellis  with 
a wire  for  each  vine  they  are  spread  out  to  the  sunshine  and  will  pro- 
duce twice  as  much  as  in  hills.  The  best  plan  is  to  have  a permanent 
frame  for  Lima  or  other  running  beans.  Set  strong  posts  twelve  feet 
apart,  with  a slat  or  wire  on  top.  The  posts  according  to  the  Iowa 
recommendation  should  not  be  over  five  feet  high.  A slat  or  wire  is 
also  fastened  upon  the  posts  about  a foot  above  the  ground.  The  beans 
are  planted  in  a drill  under  this  wire,  and  when  ready  to  run  are  led 
along  twine  to  the  upper  wire.  Such  a trellis  may  be  used  for  a blind 
in  summer,  or  as  an  ornamental  screen  of  any  part  of  the  garden.  An- 
other good  form  of  trellis  is  made  portable,  in  lengths  of  eight  or  ten 
feet.  It  is  formed  by  nailing  strips  of  lath  together,  or  it  may  be 
made  of  wire  or  in  any  form  to  suit  the  taste.  These  frames  are  set 
up  two  or  three  feet  apart  at  the  bottom,  leaning  together  at  the  top 
and  fastened.  The  vines  are  planted  upon  the  outside  of  each  frame. 
Beans  may  be  thus  grown  to  be  both  ornamental  and  useful.  A gar- 
den, or  a part  of  it  filled  in  the  ordinary  way  with  beans  on  poles,  is 
anything  but  ornamental.  The  great  secret,  however,  of  growing 
Lima  beans,  is  to  keep  them  pruned. 

It  is  important  not  to  plant  Lima  beans  too  deep,  also  to  set  them 
carefully  by  hand  right  side  up. 

To  Cure  White  Beans. — Take  stakes  about  five  feet  long,  with  bran- 


390 


PRACTICAL  CYCLOPAEDIA. 


ches  left  on  them  long  enough  to.prevent  the  branches  settling  down 
into  a compact  mass,  and  go  through  the  field  and  set  as  close  togeth- 
er as  your  present  experience  will  tell  you  is  necessary  Place  any 
old  trash,  such  as  coarse  weeds,  sticks,  sods  or  stones  around  the  bot- 
tom of  the  poles  to  form  a raised  bed  as  you  would  for  a hay  stack 
bottom,  and  then  pull  your  beans  and  stack  them  in  a single  course 
around  the  stake,  the  roots  inward,  and  dryest  vines  at  the  bottom, 
and  a tangled  bunch  at  the  top  to  hold  the  stack  to  its  pole,  and  your 
beans  will  cure  and  look  clean  and  bright,  and  the  leaves  and  pods 
will  be  eaten  with  great  avidity  by  the  sheep.  There  is  no  other  in- 
expensive way  to  cure  field  beans. 

Hie  Cultivation  of  Peas. — A light,  rich  soil,  abounding  in  vegetable 
mould,  produces  the  earliest  peas ; but  a strong  loam  inclining  to 
clay,  yields  the  largest  crops. 

Elihu  Burritt  says:  The  theory,  recently  advocated  of  planting 
peas  very  deeply  in  the  earth,  in  order  to  prolong  the  bearing  capaci- 
ty of  the  vines,  has  been  well  tested  in  Williamstown,  and  found  to  be 
correct.  A farmer  told  me  that  he  plowed  a furrow  beam  deep ; ihen 
scattered  the  seed  peas  at  the  bottom ; after  which  he  turned  a deep 
furrow  upon  them  with  his  plow,  covering  them,  if  possible,  to  the 
depth  of  twelve  or  fourteen  inches.  They  pushed  their  way  up 
through  the  thick  mass  of  earth  very  soon,  and,  instead  of  turning 
yellow  at  the  bottom  and  dying  after  the  first  gathering,  they  blos- 
somed and  bore  until  he  was  tired  of  picking  the  pods. 

How  to  Grow  Beets. — A Mr.  Gaskill,  of  Minn.,  writing  to  the  N. 
Y.  Tribune , says : Some  one  asks  why  beets  are  smaller  inside  the 
beds.  I plant  on  ridges,  and  raise  beets  uniformly  of  large  size,  es- 
pecially the  white  sugar  variety,  averaging  from  five  to  ten  pounds. 
Cultivate  both  beets  and  turnips  on  ridges,  and  you  will  have  them 
of  large  size. 

Medical  Qualities  of  Carrots. — Stewart,  in  his  excellent  work  on 
Stable  Economy,  says : “Not  only  do  carrots  give  strength  and  en- 
durance to  sound  horses,  but  also  give  recovery  and  health  to  suck  a9 
are  sick.  There  is  nothing  better,  perhaps  nothing  so  good.  When 
first  given  they  are  slightly  diuretic  and  laxative,  but  as  the  horses 
become  accustomed  to  them  these  effects  cease  to  be  produced.  They 
also  improve  the  state  of  “the  skin.  They  form  a good  substitute  for 
grass,  and  an  excellent  alterative  for  horses  out  of  condition.  To  sick 
and  idle  horses,  they  render  grain  necessary.  They  are  beneficial  in 
all  chronic  diseases  connected  with  breathing,  and  have  a marked  in- 
fluence on  chronic  cough  and  broken  wind.  They  are  serviceable 


THE  VEGETABLE  GARDEN. 


391 


In  diseases  of  the  skin ; and  in  combination  with  oats  restore  worn 
horses  much  sooner  than  oats  alone. 

To  Have  Mushrooms  in  Winter. — Provide  boxes  three  feet  long  and 
one  foot  eight  inches  deep;  a quantity  of  horse  droppings  perfectly 
decomposed;  some  spawn  and  some  light  dry  soil.  Fill  the  boxes  by 
layers  of  droppings,  spawn  and  soil,  which  must  be  trodden  perfectly 
tight ; repeat  these  triple  layers  till  the  boxes  are  full,  and  all  trodden 
firmly  together.  F our  such  boxes  at  work  are  sufficient  for  a moder- 
ate demand.  The  surface  of  these  portable  beds  must  be  covered  with 
a little  hay,  and  occasionally,  though  sparingly,  watered.  Set  them  on 
the  flue  of  a hot  house,  stove,  in  the  kitchen,  pantry  or  other  warm 
place. 


THE  VEGETABLE  GARDEN. 

Gardening  was  the  first  employment,  and  it  is  still  the  most  agree- 
able, healthful,  and  esthetic,  and  should  thus  be  practically  esteemed 
by  every  family,  and  especially  by  every  lady  of  refined  taste.  A 
garden  is  the  place  for  beauty,  pleasure,  health,  and  all  sweet  thoughts. 
It  is  a choice  place  of  occupation  for  a leisure  hour,  to  all  who  have 
an  elevated  and  pure  taste,  and  it  should  be  a favorite  occupation  with 
every  lady ; she  should  have  her  plants  and  shrubs  and  employ  her- 
self in  attending  to  them,  in  the  open  air,  one  or  two  hours  every  day, 
when  the  weather  will  at  all  permit.  American  women  grow  old  and 
die  before  their  time,  for  want  of  out-door  exercise,  which  can  better 
be  afforded  in  the  garden  than  anywhere  else. 

Nothing  teaches  patience  like  a garden.  You  may  go  round,  and 
watch  the  opening  bud  from  day  to  day ; but  it  takes  its  own  time, 
and  you  cannot  urge  it  on  faster  than  it  will.  If  forced,  it  is  only 
torn  to  pieces.  All  the  best  results  of  a garden,  like  those  of  life,  are 
slowly  but  regularly  progressive. 

No  one  can  be  truly  said  to  live  who  has  not  a garden.  None  but 
those  who  have  enjoyed  it  can  appreciate  the  satisfaction — the  luxury  of 
sitting  down  to  a table  spread  with  the  fruits  of  of  one’s  own  planting 
and  culture.  A bunch  of  radishes,  or  a few  heads  of  lettuce  taken 
from  the  garden  on  a summer’s  morning  for  breakfast,  or  a mess  of 
green  peas  or  sweet  corn,  is  quite  a different  affair  from  that  brought 
from  market  in  a dying  condition.  How  many  in  the  smaller  cities 
and  villages  of  our  country,  possessing  every  facility  for  a good  gar- 


392 


PRACTICAL  CYCLOPAEDIA. 


den,  either  through  indolence  or  ignorance  are  deprived  of  this  source 
of  comfort.  And  how  many  farmers,  with  most  of  the  luxuries  of 
life,  are  content  to  plod  on  in  the  even  tenor  of  their  way,  never  rais- 
ing their  taste  above  the  1 pork  and  beans  ’ of  their  fathers. 

We  enjoy  our  gardens  the  more  from  having  had  a little  trouble  in 
adorning  them,  as  we  relish  nuts  that  we  crack  better  than  those  that 
we  buy  cracked. 

What  Can  he  Done  on  a Small  Lot — A correspondent  of  the  Coun- 
try Gentleman  writes  from  Baltimore  Co.,  Md. : Our  dwelling,  front 
yard,  back  yard,  cistern,  out-houses,  poultry  house,  kitchen  garden, 
peach  orchard,  and  flower  garden,  occupy  a space  of  fifty  feet  by  a 
hundred,  which  is  less  than  one-eighth  of  an  acre.  Upon  this  small 
portion  of  the  North  American  Continent,  we  have  room  to  cultivate 
quite  a variety  of  choice  roses,  verbenas,  hyacinths,  tuberoses,  chry- 
santhemums and  dahlias.  These  occupy  a space  of  twenty-five  feet 
square,  and  about  the  same  space  is  devoted  to  our  kitchen  garden, 
flanked  by  about  half  a dozen  young  peach  trees,  and  capable  of  produc- 
ing a respectable  quantity  of  carrots,  onions,  beets,  tomatoes,  and  radish- 
es. Being  somewhat  enthusiastic  on  the  subject  of  Poultry,  we  have  used 
a large  portion  of  the  remainder  for  their  accommodation,  and  have 
raised  the  past  summer  one  hundred  and  fifty  chickens,  chiefly  Brama 
Pootras  and  Cochins,  the  profit  on  which  is  probably  something  more 
than  the  ground  devoted  to  them  would  have  yielded.  The  ground 
was  given  to  man  to  be  cultivated.  It  is  his  great  inheritance.  And 
because  he  has  but  one  acre,  or  one  square  rod,  shall  he  be  like  the 
man  who  hid  his  talent  in  the  earth  ? It  is  the  judicious  and  thor- 
ough  cultivation  of  small  portions  of  land  which  is  the  most  profitable ; 
just  as  frequent  returns  from  a small  capital  make  men  rich  far  often- 
er  than  great  investments. 

One  Acre. — The  following  were  raised  in  Plainfield,  Mass.,  on  one 
acre  in  one  year  : Forty  bushels  of  corn  and  stalks,  equal  to  more 
than  one  ton  of  hay  ; one  hundred  and  fifty  bushels  of  potatoes ; seven 
large  cart-loads  of  pumpkins ; fifteen  bushels  of  carrots ; twenty  bush- 
els of  turnips  ; three  bushels  of  onions ; forty  cabbages ; one  bushel  of 
beans,  after  supplying  the  family  during  the  summer ; a lot  of  peas ; 
and  fifteen  bushels  of  sugar  beets. 

Best  Site  and  Soil  for  a Vegetable  Garden. — James  Jones,  gardener 
of  Girard  College,  Philadelphia,  has  made  an  .essay  on  the  preparation, 
management,  &c.,  of  a vegetable  garden,  from  which  we  give  the  fol- 
lowing extract : 

“The  best  site  for  a vegetable  garden  is  one  sloping  to  the  south,  or 


THE  VEGETABLE  GARDEN. 


39o 


south-east,  preferably  the  former,  as  better  protected  from  the  north- 
westerly winds,  and  the  aspect  being  to  the  sun,  earlier  crops  may  al- 
ways be  obtained.  The  soil  should  be  naturally  rich  and  deep,  so  that 
the  long  roots  of  beets,  carrots,  parsnips,  horse-radish,  and  the  like, 
may  easily  penetrate  beyond  the  influence  of  long  droughts ; for  with 
good,  deep  cultivation,  plenty  of  well  decomposed  barnyard  manure 
and  good  seed,  you  will  not  fail  of  good  results.  Whatever  the  as- 
pect, if  it  have  not  a natural  slope  sufficient  for  surface  drainage,  be 
sure  to  French  shore  (?)  so  that  the  surface  water  will  easily  run  off. 
Plow  or  spade  at  least  eighteen  inches  deep — better  still,  twenty-four 
inches ; — deep  tillage  is  indispensable.  As  in  most  gardens  a general 
assortment  of  vegetables  is  required,  they  should  be  arranged  accor- 
ding to  the  height  of  the  different  crops,  so  as  to  protect  against  the 
effects  of  too  hot  suns  and  high  winds.  The  ground  can  be  worked 
either  by  hand  or  horse  labor,  observing,  as  an  inblexible  rule,  never 
to  work  the  soil  while  wet.  The  Girard  College  garden  is  worked  by 
horse  labor ; it  consists  of  four  acres  divided  into  five  parts ; one  for 
permanent  crops,  like  asparagus,  rhubarb,  and  herbs,  and  for  hot-bed 
frames  along  the  borders  for  nursing  early  plants  for  table  use  and 
transplanting;  these  are  indispensable  in  every  well  regulated  garden.” 

Fineness  of  Soil. — “ 1 he  fineness  of  the  particles  of  a soil  greatly  in- 
fluences its  fertility.  On  the  surface  of  a block  of  granite  only  a few 
lichens  and  mosses  can  exist ; crush  the  block  to  a coarse  powder  and 
a more  abundant  vegetation  can  be  supported  on  it ; if  reduced  to  a 
very  fine  dust  and  duly  watered,  even  the  cereal  grains  will  grow  and 
perfect  fruit  on  it.  Thus  two  soils  may  have  the  same  chemical  com- 
position, and  yet  one  may  be  almost  inexhaustibly  fertile,  and  the  other 
almost  hopelessly  barren. 

Early  Sowing. — The  American  Agriculturist  says  on  this  subject: 
A few  bright,  warm  days  such  as  always  occur  the  latter  part  of  April, 
are  usually  sufficient  to  bring  on  an  attack  of  the  planting  fever. 
The  garden  must  be  plowed  or  spaded,  beds  laid  off,  and  in  go  the 
beets,  carrots,  parsnips,  turnips,  etc.  They  find  a cold  bed,  the  soil 
is  packed  over  them  by  repeated  rains,  and  many  of  the  seeds  rot  out- 
right, or  the  slender  germs  fail  to  lift  the  heavy  soil  pressing  upon 
them.  It  is  far  better  to  leave  sowing  most  seeds  until  the  ground  is 
dry  and  warm.  A few  of  the  hardy  sort,  such  as  early  peas,  potatoes, 
onions,  lettuce,  tomatoes,  radishes,  spinach,  salsify,  etc.,  may  be  put  in 
during  the  month  of  April,  but  May  15th  is  sufficiently  early  for  the 
generality  of  seeds.  They  will  then  come  up  quickly  and  grow  rap- 
idly; every  one  knows,  that  a quick  grown  vegetable  is  far  better  than 


394 


PRACTICAL  CYCLOPAEDIA. 


one  which  has  taken  a whole  season  to  mature.  Beets  for  late  fall  and 
winter  use  do  best  when  sown  from  the  first  to  the  middle  of  J une. 

Pots  for  Plants . — The  authority  above  quoted  states  that  the  small- 
est can  be  purchased  in  some  places  for  less  than  one  dollar  per  hun- 
dred. You  can  start  all  kinds  of  garden  stuff,  flowers,  &c.,  in  them 
with  great  advantage  and  economy.  Fill  with  earth,  plant  one  or 
more  seeds  in  each,  set  on  the  warm  side  of  a fence  or  building,  water 
as  needed,  cover  on  cold  nights  with  old  carpets,  blankets,  or  straw. 
Transfer  to  the  open  ground  as  soon  as  warm  enough,  by  inverting  the 
pot,  with  the  hand  upon  the  earth,  the  plant  passing  between  the  fin  - 
gers,  letting  the  ball  of  earth  drop  out  on  the  earth  unbroken. 

Transplanting  Vegetables  and  Annuals. — Seedlings  may  be  safely 
transplanted  in  hot  and  dry  weather,  if  shaded  for  a few  days  by  a 
common  flower  pot.  The  hole  at  the  bottom  serves  as  a chimney. 
Toward  evening  take  off  the  pot,  and  replace  it  in  the  morning.  Raise 
the  side  by  a stone  placed  under,  as  the  plant  becomes  established,  and 
finally  remove  it  altogether.  The  pot  keeps  the  ground  moist,  and  is 
much  better  than  watering. 

Transplanting  Boxes. — These  are  made  of  wood  or  other  material 
from  three  inches  high  and  three  inches  in  diameter  to  twenty  inches 
each  way,  without  bottoms,  set  in  shallow  boxes  or  on  boards,  filled 
with  soil,  a few  seeds  put  in  each,  the  whole  set  under  glass  or  brought 
into  the  house  to  start,  and  transplanted  by  slipping  the  boxes  off  the 
boards  into  holes  made  in  the  garden  large  enough  to  receive  them, 
and  drawing  the  earth  around  them,  then  after  loosening  the  box  by  a 
few  slight  raps,  lifting  it  out,  leaving  the  roots  undisturbed. — Ameri- 
can Agriculturist. 

Flower  pots  answer  the  same  purpose,  and  perhaps  quite  as  well. 

A Cheap  Hot  Bed.— Some  six  weeks  before  planting  in  open  ground, 
take  horse  manure  with  or  without  an  equal  amount  of  forest  leaves 
mixed  through  it.  Throw  it  into  a heap  and  turn  over  at  intervals 
of  a few  days  until  it  begins  to  heat,  then  in  a dry  place  make  into  a 
bed  two  feet  deep  and  eighteen  inches  larger  each  way  than  your 
frame,  built  up  in  equal  layers,  and  beaten  occasionally  with  the  back 
of  the  fork  to  make  it  somewhat  compact,  finished  with  the  fine  ma- 
nure, spread  evenly  on  the  top.  On  this  place  the  frame  which  may 
be  a rude  box,  one  foot  high  on  the  side  fronting  the  south,  and  two 
feet  high  at  the  rear.  Put  into  it  rich  mold  six  inches  deep,  and 
smoothen  it  over.  Then  cover  with  old  window  sash.  Raise  this  a 
little  through  the  heat  of  the  day,  and  close  toward  night.  After  a 
few  days  the  heat  will  be  moderate  (60°  or  70°)  when  the  seeds  may 


THE  VEGETABLE  GARDEN. 


395 


oe  sown.  Continue  to  raise  the  rear  end  of  the  sa»h  during  the  heat 
of  the  days,  closing  them  before  the  bed  cools  too  much,  sprinkle  as 
may  be  necessary  water  warmed  to  the  temperature  of  the  bed,  and 
cold  nights  cover  with  straw,  mats,  or  shutters. 

Paper  for  Hot  Beds. — Paint  strong  brown  paper  with  two  or  three 
coats  of  boiled  linseed  oil ; or,  to  six  pints  linseed  oil,  add  two  ounces 
sugar  of  lead  and  a quarter  pound  of  white  resin.  These  must  be 
thoroughly  mixed  while  hot,  and  applied  at  once. 

Varnish  for  Cloth  for  Hot  Beds. — Three  pints  best  boiled  linseed 
oil,  four  ounces  white  resin,  one  ounce  sugar  of  lead.  Heat  the  oil 
moderately  and  put  in  the  resin,  after  having  first  pulverized  it.  The 
lead  should  be  ground  with  a little  of  the  oil,  and  added  to  the  whole 
after  the  resin  has  melted. 

Another. — Four  ounces  linseed  oil,  two  ounces  lime,  two  ounces 
white  of  eggs,  two  ounces  yellow  of  eggs.  Mix  the  oil  and  lime  inti- 
mately. Beat  the  white  and  yelk  of  eggs  very  thoroughly  separately. 
Then  stir  in  the  white.  Lastly  the  yelk. 

Cold  Frames. — MakeTike  a hot  bed  without  the  manure  to  create 
beat.  Set  it  directly  on  fine  mellow  soil.  The  heat  of  the  sun  and 
the  moisture  are  kept  in  by  the  glass.  It  is  of  great  help  in  forward- 
ing seeds.  Hand-glasses  can  be  made  by  covering  small  wooden  boxes 
with  panes  of  glass. 

How  to  Water  Plants. — This  is  usually  badly  done.  Water  is 
poured  upon  the  surface,  enough,  perhaps,  to  wet  down  an  inch  or 
two.  The  water  washes  the  fine  earth  into  the  chinks  and  interstices, 
ind  there  the  .plant  stands  with  dry  or  only  moist  soil  below,  but  with 
i baked  mass  on  the  surface  which  shuts  out  warmth,  air,  and  the 
noisture  that  would  be  derived  from  its  free  circulation.  One  of  two 
nethods  should  be  adopted.  Bemove  the  surface  earth  and  pour  on 
water  enough  to  reach  the  wet  subsoil,  and  when  the  water  has  soaked 
n,  replace  the  dry  surface  soil,  to  be  moistened  from  below ; or  make 
i hole  as  near  the  plant  as  you  can  without  disturbing  the  roots,  and 
ill  this  with  water  two  or  three  times,  and  afterwards  fill  it  with  the 
Iry  earth  first  removed.  At  all  events,  when  you  water  at  all,  water 
'reely,  and  with  the  foot  or  a hoe  throw  a little  dry  earth  over  the 
surface  as  the  water  settles  away.  These  are  important  hints.  A few 
jlants  thus  well  cared  for  will  yield  more  than  three  times  the  number 
carelessly  treated. 

Keep  tin  watering-pots  painted  and  they  will  not  rust  and  will  last 
i great  many  years  ; otherwise  they  will  very  soon  rust  out. 

To  Get  Early  Tomatoes. — Sow  a pot  or  two  of  seed  in  the  green- 


396 


PRACTICAL  CYCLOPAEDIA. 


house,  hot  bed,  or  in  a warm  window,  in  the  latter  case,  placing  a 
piece  of  glass  over  the  pot,  to  accelerate  germination,  forming  a minia- 
ture hot  bed.  When  up  into  rough  leaf,  separate  into  smaller  pots. 
In  due  time  plant  on  the  sunny  side  of  the  garden  fence  or  house. 

Or  for  early  tomatoes  and  cabbage  plants,  fill  a box  with  good  rich 
earth,  and  sow  thinly.  Keep  warm  near  a stove  or  fire-place,  and 
water  properly.  When  the  plants  are  up,  place  the  box  on  the  win- 
dow-stool, where  they  can  have  light  and  heat.  Warm  days  put  out 
in  the  air  and  sun,  bringing  them  in  nights.  As  soon  as  the  frosts  are 
over,  transplant  into  the  garden. 

Or  take  a good  large  turnip,  cut  off  the  top,  and  scoop  out  to  a shell 
three-quarters  of  an  inch  thick.  Fill  the  cavity  with  rich  mold,  plant 
a half  a dozen  seeds,  and  place  the  turnip  in  a box  of  loam.  Keep  in 
a warm  room,  by  an  east  window  if  possible,  and  sprinkle  with  tepid 
water  every  day,  until  there  is  no  longer  any  danger  from  frost,  when 
remove  the  turnip  to  the  out-door  bed,  and  thin  out  all  but  one  plant. 
Should  the  turnip  shell  put  out  shoots,  pinch  them  off,  and  the 
shell  will  soon  rot,  affording  a fertilizer  to  the  tomato  plant,  that  will  send 
it  ahead  wonderfully.  A dozen  turnips  thus  tomatoized  will  afford  an 
abundant  supply  of  early  tomatoes  for  an  ordinary  family. 

Ripening  Tomatoes. — Tomatoes  need  heading  in  so  as  to  expose  the 
fruit  to  the  sun,  in  order  to  ripen  them  rapidly.  The  tomato  vine  is 
killed  by  the  slightest  frost,  but  if  pulled  up  before  frost  comes,  and 
hung  under  a shed  fronting  the  south,  the  fruit  will  continue  to  ripen 
for  weeks. 

Forwarding  Cucumbers  and  Other  Vines. — Cucumbers  may  be  for- 
warded some  weeks  simply  by  planting  them  in  the  open  soil,  placing 
around  them,  when  up,  four  bricks,  laid  flatways,  and  laying  over  them 
a pane  of  glass.  The  glass  may  be  removed  during  the  day,  and  re- 
placed at  night.  The  bricks  will  retain  a portion  of  the  heat  absorbed 
during  the  daytime,  and  this,  acting  in  favorable  conjunction  with  the 
exclusion  of  the  night  air,  will  tend  powerfully  to  accelerate  the  de- 
velopment, and  produce  a vigorous  action  of  the  system  throughout. 
Melons,  squashes,  and  other  vines  of  a similar  description,  may  be  ad- 
vanced by  this  same  very  simple  and  economical  process.  Broken 
glass  from  the  shops,  which  will  cost  nothing,  or,  at  most,  a mere  tri- 
fle, will  answer  for  this  purpose  as  well  as  new,  and  will  last  for  years. 
Watering  frequently  and  copiously,  if  the  weather  be  dry,  with  soap 
suds,  or  diluted  urine,  as  a stimulant,  will  be  found  singularly  advan- 
tageous. Gypsum  and  pulverized  charcoal  should  be  frequently 
sprinkled  over  the  vines  as  soon  as  they  are  up. 


THE  VEGETABLE  GARDEN. 


397 


Row  to  Raise  Celery. — Mr.  Gore,  of  New  Jersey,  says  : My  inode 
of  raising  celery  is  this : I dig  a trench  twelve  or  fourteen  inches  deep* 
to  set  the  plants  in,  and  always  manure  with  guano  or  phosphate.  I 
set  a board  upon  each  side  of  the  row,  so  that  no  dirt  can  get  into  the 
heart  of  the  plant  when  I commence  earthing  up,  and  keep  them  there 
until  I get  my  trench  filled  as  high  as  the  surface  of  the  ground.  The 
soil  is  a sandy  loam.  I am  very  successful,  and  produce  it  very  fine. 

I cover  the  plants  with  boards  in  winter,  and  dig  out  from  one  end 
of  the  row  as  I want  it.  It  should  be  carefully  earthed  up  every  day. 
The  most  essential  thing  in  raising  celery  is  to  blanch  it  well. 

Andrew  Fuller,  of  Brooklyn,  says  : Seymour’s  celery  is  the  best. 

I prefer  guano  for  manure.  William  Lawton  says  : I notice  the  gar- 
deners about  here  do  not  use  boards,  but  they  are  very  careful  about 
earthing  up  the  plants  every  day  when  they  are  dry. 

Judge  Meigs  says : I have  raised  celery  with  success  forty  years. 
The  plant  loves  shade,  and  must  have  it  when  young.  I choose  such 
a situation  as  will  be  shaded  at  midday,  as  the  north  side  of  a build- 
ing, or  in  the  shade  of  a tree,  for  the  best  location  for  a celery-plant 
bed. 

Says  Prof.  Mapes  : I have  tried  a great  many  experiments  in  grow- 
ing celery,  and  have  settled  the  whitest  kinds  as  the  best,  and  that 
above  all  other  manures,  hair,  such  as  I get  from  skin-dressers,  put  in 
the  bottom  of  the  trenches  is  the  best.  The  young  plants  I cut  back 
three  times,  taking  care  not  to  injure  the  crown,  to  make  the  plants 
strong  before  they  are  transplanted.  I prefer  to  have  celery  beds  up- 
on an  inclination  where  I can  run  water  between  the  rows,  and  I have 
tried  sundry  things  in  solution  as  fertilizers,  but  never  found  anything 
equal  to  hair,  though  old  expoliated  horns  do  pretty  well.  Decom- 
posed muck  mixed  with  sand  makes  an  excellent  soil  for  celery. 

For  blanching  celery,  the  earth  alone  is  used  by  some,  charred  earth 
by  others,  others  still  use  charcoal,  and,  in  its  absence,  sawdust. 

Cultivating  Asparagus. — To  make  a first-rate  bed,  dig  out  the 
ground  two  and  a half  feet  deep,  and  fill  up  with  chips,  sawdust,  tan, 
or  sticks  of  wood  packed  close  together,  five  or  six  inches  from  the 
bottom.  Then  put  in  five  or  six  inches  of  the  strongest  stable  ma- 
nure, and  fill  up  to  the  top  with  manure  and  dirt,  about  half-and-half. 
Put  the  roots  about  ten  inches  apart,  each  way,  and  cover  them  about 
three  inches  deep  with  the  richest  soil  to  be  had,  and  sow  evenly  over 
the  whole  equal  parts  of  salt  and  ashes  mixed  together,  say  a peck 
each  for  a bed  five  feet  wide  and  twenty  feet  long,  which  will  abund- 


398 


PRACTICAL  CYCLOPAEDIA. 


antly  supply  a family  of  eight  or  ten  every  day  from  the  first  of  April 
to  the  last  of  June. 

» 

The  newspapers  say  asparagus  plants  of  an  enormous  size,  now  ex- 
hibited in  the  windows  of  eating  houses  at  Paris,  attract  the  attention 
of  strangers.  Great  curiosity  is  expressed  as  to  their  mode  of  culture. 
It  is  said  they  are  planted,  not  in  the  usual  way,  in  beds,  but  sepa- 
rately. As  soon  as  the  plant  rises  a short  hight  from  the  ground,  it  is 
covered  with  a bottle,  under  which  the  plant  attains  an  enormous  size 
before  it  is  fit  for  use. 

How  to  have  Early  Salad. — To  have  early  salad  in  the  spring,  plant 
a bed  of  lettuce  in  the  fall. 

To  Raise  Cabbage  Plants. — Cabbage  plants  may  be  raised  easily 
from  sprouts  thrown  out  by  the  old  stumps.  They  merely  require  to 
be  cut  from  the  stump  with  a portion  of  its  bark  pertaining  to  them, 
and  to  be  planted  in  rows  like  rooted  seedlings,  and  to  have  the  usual 
watering.  It  is  the  mode  of  raising  cabbages  universally  adopted  by 
the  Chinese. 


THE  FLOWER  GARDEN  AND  HOUSE  PLANTS. 

Arranging  Flower  Beds. — To  have  a well-formed  and  nicely-filled 
garden  is  not  enough — it  must  also  be  nicely  arranged.  Nay,  the  lat- 
ter is  of  much  more  importance  than  the  former.  It  is  of  the  first  im- 
portance  that  the  outline  of  the  beds,  and  their  relation  to  each  other, 
should  be  good ; but  it  is  of  much  greater  importance  that  the  colors 
with  which  they  are  filled  should  either  harmonize  or  contrast  with 
each  other.  * * * Colors  are. separated  into  cool  or  warm  colors. 

The  former  should  prevail  in  gardens  laid  out  on  gravel,  which  is  it- 
self generally  a warm  color ; the  latter  in  those  laid  out  on  grass, 
which  is  invariably  a cold  color.  For  instance,  in  gardens  on  gravel, 
gray,  lilac,  yellow,  white,  blue,  green,  &c.,  should  predominate ; in 
those  on  grass,  purple,  pink,  scarlet  and  orange  should  prevail.  White 
however  is  equally  suitable  for  gardens  of  both  descriptions ; and,  un- 
less where  the  gravel  is  very  light,  is  always  striking  and  effective ; 
and  nothing  can  be  more  chaste  and  beautiful  than  beds,  broad  mar- 
gins, or  lines  of  white  contiguous  to  grass — it  is  equally  striking  in 
juxtaposition  to  bright  red  gravel.  As  a practical  rule,  the  most  in- 
tense colors  should  be  placed  in  the  center  of  the  beds,  and  the  less 
decided  tints  used  for  contrasting  rings  or  edgings.  Generally,  too. 


THE  FLOWER  GARDEN  AND  HOUSE  PLANTS. 


399 


the  smaller  the  beds,  the  more  liberally  may  the  intense  colors,  as 
ecarlet,  be  introduced,  and  vice  versa. 

The  Cultivation  of  Roses. — The  rose  requires  abundance  of  air  and 
light,  and  judicious  grouping  is  indispensable.  This  may  be  accom- 
plished by  forming  a rose  pyramid,  rising  gradually  in  hight  from  the 
minutest  dwarf  at  the  base  to  the  tallest  standard  at  the  apex.  As 
the  varieties  are  almost  endless,  it  would  be  impossible  to  enumerate 
them.  Every  florist’s  catalogue  will  supply  the  list,  and  the  taste  of  the 
operator  direct  the  arrangement.  A proper  discrimination  should, 
of  course,  be  manifested  with  regard  to  the  time  and  continuance  of 
blooming,  so  as  to  secure  the  finest  possible  effect. 

Care  of  Dahlia  Roots. — The  roots  should  be  dug  up  as  soon  as  the 
first  hard  frost  has  spoiled  their  foliage.  Cut  the  stem  about  six  inches 
above  the  tubers ; then  lay  them  up  to  dry.  After  they  have  become 
dry,  pack  them  in  the  cellar,  there  to  remain  until  they  begin  to  grow 
in  the  spring ; then  plant  them  out  in  the  borders,  previously  dividing 
the  roots  if  an  increase  is  required. 

To  Produce  Double  Flowers  from  Single. — Double  flowers  are  pro- 
duced somewhat  in  the  same  manner  as  choice  fruits.  By  years  of 
careful  culture,  and  the  raising  of  new  varieties  from  seed,  improve- 
ment is  effected.  In  double  blossoms,  the  seed  producing  qualities 
are  sacrificed  in  the  production  of  an  extra  number  of  petals,  and 
sometimes,  therefore,  double  flowers,  like  the  Ten  Weeks  Stock,  pro- 
duce no  seeds,  or  very  few,  like  the  Balsam.  In  cases  where  the  double 
flower  produces  no  seed,  it  must  be  saved  from  single  flowers  growing 
near  or  surrounded  with  double  ones.  In  that  case,  the  pollen  from 
the  double  flower  affects  the  single  plant,  and  the  product  is  a good 
proportion  of  double  flowers.  We  have  not  space  at  present  to  dis- 
cuss the  physiology  of  the  matter. 

How  to  Water  Plants. — As  a rule,  never  water  plants  until  the  fur- 
ther withholding  of  it  would  be  detrimental.  Habitual  watering,  in  a 
majority  of  cases,  does  more  hurt  than  good.  Plants  left  to  battle  with 
drought,  send  their  roots  deep  in  search  of  moisture,  and  when  rain 
comes  they  are  more  benefitted  than  those  that  had  regular  watering. 
Ground  that  is  deeply  tilled  and  under-drained  rarely  suffers  much 
from  drought.  Plants  that  have  just  vegetated,  or  that  have  recently 
been  transplanted,  should  be  watered — as  should  be  succulent  vegeta- 
bles expected  to  grow  quick,  and  pot  plants.  There  are  two  impor- 
tant points  to  be  attended  to  in  giving  water ; one  is  to  expose  it  to 
the  sun  before  using  it,  and  the  other  is  to  give  a thorough  soaking  at 
once,  sufficient  to  keep  the  ground  moist  for  a week.  Supposing  the 


PRACTICAL  CYCLOPAEDIA. 


iOO 

supply  to  be  limited,  but  regular,  tbe  best  way  of  economizing  both 
water  and  time,  is  to  take  the  garden  piece  by  piece,  watering  each 
thoroughly  every  evening,  and  then  beginning  again  as  at  first.  Once 
begun  it  must  be  followed  up  until  rain  falls  in  sufficient  quantity  to 
wet  down  among  the  roots. 

Wild  Flowers. — Some  may  be  found  which,  by  careful  cultivation, 
will  prove  valuable  additions.  The  peculiarities  of  soil,  shade,  mois- 
ture, &c.,  where  they  grow  naturally,  should  be  noted  for  future  gui- 
dance. 

Bags  for  Saving  Flower  Seeds. — Save  envelopes  that  you  have  re- 
ceived, cut  them  transeversely  and  seal  up  where  thus  cut  with  gum 
arabic,  each  envelope  making  two  convenient  seed  pockets. 

Annuals. — The  plants  generally  known  as  annuals,  are  raised  from 
the  seed,  perfect  their  flowers,  mature  their  seed  the  same  season,  and 
then  perish.  There  are  me  flowers,  however,  cultivated  as  annuals, 
that  are  such  only  in  a northern  climate,  being  in  their  own  more  con- 
genial region  perennials,  or  biennials.  Among  them  are  the  verbena, 
chriseis,  or  eschscholtzia,  as  it  was  formerly  called,  commelina,  mira- 
bilis,  and  many  others.  This  class  of  anuuals  may  be  kept  through 
the  winter  in  green  houses  or  in  any  light  cehars.  Annuals  are  most 
appropriate  for  those  who  are  changing  their  abode  from  year  to  year, 
as  from  these  alone  a fine  display  may  be  kept  up  the  whole  season, 
with  the  exception  of  the  vernal  months,  and  this  deficiency  may  be 
supplied  by  having  a choice  collection  of  perennials,  grown  in  pots, 
which  can  be  plunged  in  the  ground,  and  thus  removed  at  any  time 
when  it  is  necessary  to  change  the  residence. 

Biennials. — Biennials  are  those  plants  which  flower  the  second  and 
sometimes  the  third  year  from  the  time  the  seeds  are  sown,  and  then 
perish,  as  the  hollyhock.  Sow,  for  the  most  part,  in  early  spring,  in 
light  soil,  and  plant  out  in  the  following  autumn  in  the  situations  where 
they  are  to  flower.  Many  of  the  fine  double  and  other  varieties  never 
produce  seed. 

Perennials. — Perennials  are  those  plants  which  do  not  in  their 
growth  form  either  trees  or  shrubs,  but  which  lose  their  tops,  wholl} 
or  in  part,  every  year,  after  they  have  done  flowering ; the  roots  con- 
tinuing to  live  and  generate  for  several  years  successively.  Imperfect 
perennials  continue  three  or  more  years,  and  then  die,  as  the  sweet 
william  or  fox  glove,  but  which,  with  a little  care  in  dividing  the  roots 
every  year,  can  be  kept  many  years.  Perennials  are  hardy,  half-har- 
dy and  tender.  Hardy  perennials  stand  the  hardest  winter  without 
protection ; half-hardy  require  to  be  well  protected ; and  tender  pe- 


THE  FLOWER  GARDEN  AND  HOUSE  PLANTS.  401 

ennials  must  be  kept  through  the  winter  in  the  greenhouse.  Peren- 
dals  are  of  two  kinds,  bulbous  and  herbaceous,  which,  differing  ma- 
erially  from  each  other  in  habits,  require,  consequently,  a different 
;ind  of  treatment. 

Bock  Work. — There  are  many  plants  that  succeed  best  when  plant- 
d among  rocks;  and,  for  their  accommodation,' and  to  show  off  their 
leauties  to  the  greatest  advantage,  it  is  common  in  many  gardens  to 
iave  an  appendage  called  a rockery.  This  is  made  of  a collection  of 
tones,  in  the  rough  or  natural  state,  laid  up  without  much  order,  with 
oil,  which  should  be  concealed  as  much  as  possible  by  the  fragments 
f rock.  As  many  of  the  plants  succeed  best  in  the  shade,  a portion 
f the  rock  work  should  be  partly  surrounded  with  trees  or  shrubs, 
hat  they  may  derive  that  advantage.  Trillums,  orchis,  cyprepedi- 
ms,  and  some  few  ferns,  and  a great  variety  of  native  plants  which 
re  found  in  our  woods,  with  an  appropriate  soil,  would  flourish  well 
1 such  a spot.  The  rockery  should  be  partly,  or  wholly,  concealed 
’om  the  general  flower  garden  by  shrubs  or  trees. 

List  of  Hardy  Shrubs  and  Plants. — The  following  list  is  by  Mr. 
'uller,  Horticulturist,  of  Brooklyn,  who  has  worked  among  flowers 
3 a gardner  nearly  all  his  life : 

June  Boses,  blooming  once,  five  varieties;  Madame  Plant ier,  pure 
kite;  La  Belle  African,  very  dark;  General  Foy,  violet,  spotted; 
ersian  Yellow,  deep  yellow;  Coupe  de  Hebe,  pink. 

Moss  Boses,  blooming  once,  five  varieties ; Alice  Leroy,  red  or  pink ; 
risteta,  crested,  very  large,  roseate;  Laneii,  bright  red ; Unique  de 
rovence,  white;  Etna,  flame  color. 

Perpetual  Moss  Boses,  five  varieties : General  Drouat,  violet  red  ; 
adam  Edward  Ory,  carmine;  Salet,  bright  rose;  Herman  Kegel, 
d,  slightly  striped. 

Hybrid  Perpetual  Boses,  ten  varieties : Caroline  de  Sansal,  pale  in- 
rnadine;  Blanche  Vibert,  white;  Giant  of  Battles,  bright  crimson; 
•ince  Noir,  very  dark;  Madam  Tredeaux,  bright  carmine;  Pius  IX, 
'ge  crimson;  Crystal  Palace,  shaded,  incarnadine;  Baron  Brevost, 
;3eate;  Sydonie,  light  pink;  La  Beine,  very  large,  rosy  lilac. 

Climbing  Boses,  five  varieties : Queen  of  the  Praries,  deep  pink ; 
ultimore  Belle;  Mountjoy,  white  border,  pink  center;  Mrs.  Hovey, 
jle  blush;  Perpetual  Pink,  deep  pink. 

Shrubs,  twelve  sorts : Spiraea  prunifolia,  pleno  double  white ; Spiraea 
hvesii,  pleno  double  white;  Fortunii,  red;  Pyrus  Japonica,  red; 
hegela  amablis,  pink;  Wiegela  rosea,  pink;  Bibes  sanguinea,  red 
f '.vering  currant;  Deutzia  Grasselas,  dwarf,  white ; Calycenthus  laevi- 
26 


402 


PEACTICAL  CYCLOPEDIA. 


gatus,  sweet  scented  shrub;  Curcis  Japonica,  Japan  Judas  tree;  Phil- 
adelphia coronarius,  mock  orange ; Magnolia  gracilis,  purple. 

Herbaceous  Plants:  Achillea  Ptarmico,  Pleno,  double  white;  Cam- 
panula, double  white;  Campanula,  double  blue;  Delyta  spectabilis; 
Dictmnus,  white;  Dictmnus,  red. 

Digitalis  of  varieties;  Lupinus  polyhhyllus,  of  varieties;  Lychnis, 
double  scarlet  and  white;  Spirsea,  double  white  and  double  red;  Yuc- 
ca filamentosa,  flower  white ; Phlox,  Hoi  Leopold,  striped.  „ 

Climbing  Plants  for  Arbors : Aristalachia  sipha;  Bignonia  grandi- 
flors;  do.  sanguinea;  Wistaria  sinensis,  blue;  do.  do.,  white;  Ampe- 
lopsis,  tricolor;  Lonicera,  scarlet  trumpet  honeysuckle;  do.  chives, 
evergreen,  blush ; do.  yellow  monthly ; Clematis  flamula. 

Peonies,  Lillies,  &c. : Pseonia  Whitley  1,  double  white ; Pseonia  Pott- 
sii,  double  crimson;  Lilies — Lancifolium  album,  white  crested;  do. 
punctatum,  pink  crested;  do.  longiflorum,  Chinese,  long  white. 

Proper  Time  and  Mode  for  Cutting  Flowers. — Those  who  wish  to 
retain  the  beauty  and  perfume  of  their  cut  flowers  would  do  well  to 
take  the  following  advice : — Never  cut  your  flowers  during  the  intense 
sunshine,  nor  keep  them  exposed  to  the  sun  or  wind ; do  not  collect 
them  in  large  bundles,  nor  tie  them  tightly  together,  as  this  hastens 
their  decay.  Do  not  pull  them,  but  cut  them  cleanly  off  the  plant 
with  a sharp  knife,  by  which  means  the  tubes  through  which  they 
draw  up  the  water  are  left  open,  and  the  water  is  permitted  to  ascend 
freely,  whereas  if  the  stems  are  bruised  or  lacerated,  these  pores  are 
closed  up.  Use  pure  water  to  set  them  in,  or  pure  white  sand  in  a 
state  of  saturation,  sticking  the  ends  of  the  stalks  in  it,  but  not  in  a 
crowded  manner.  If  in  water  alone,  it  ought  to  be  changed  daily, 
and  a thin  slice  should  be  cut  off  the  ends  of  the  stalks  at  every 
change  of  water.  Water  about  milk-warm,  or  containing  a small  quan- 
tity of  camphor  dissolved  in  spirits  of  wine,  will  often  revive  flowers 
that  have  begun  to  fade.  Place  a glass  shade  over  them  during  the 
night,  or  indeed  at  all  such  times  as  they  are  not  purposely  exhibited. 
Shade  them  from  very  bright  sunshine,  and  when  uncovered,  set  them 
where  they  may  not  be  exposed  to  a draught  of  air.  A cool  temper- 
ature during  the  summer  is  favorable  for  them,  and  a removal  of  the 
slighest  symptoms  of  decay  is  necessary.  When  carried  to  a distance, 
carry  them  in  a shallow,  air-tight  tin  case,  or  cover  them  with  paper 
to  exclude  them  from  air  and  light.  Charcoal  saturated  with  water  is 
also  a good  media  to  stick  them  in,  and  the  thinner  they  are  kept  the 
better. 

To  Preserve  a Boquet. — First  sprinkle  it  lightly  with  fresh  water. 


THE  FLOWER  GARDEN  AND  HOUSE  PLANTS. 


•103 


Then  put  it  into  a vessel  containing  soap-suds,  which  will  nutrify  the 
roots,  and  keep  the  flowers  as  bright  as  new.  Take  the  boquet  out 
of  the  suds  every  morning,  and  lay  it  sideways,  the  stalks  entering 
first,  in  water.  Keep  it  there  a minute  or  two,  then  take  it  out,  and 
sprinkle  the  flowers  lightly  by  the  hand  with  water.  Replace  it  in 
the  soap-suds,  and  it  will  bloom  as  fresh  as  when  first  gathered.  The 
soap-suds  need  changing  every  three  or  four  days.  By  observing 
these  rules,  it  is  said,  a boquet  can  be  kept  bright  and  beautiful  for  at 
least  a month,  and  will  last  longer  in  a very  passable  appearance.  See 
article  above. 

To  Obtain  Fresh  Blown  Flowers  in  Winter. — Choose  some  of  the 
most  perfect  buds  of  the  flowers  you  would  preserve,  such  as  are  latest 
in  blowing  and  ready  to  open,  cut  them  off  with  a pair  of  scissors, 
leaving  to  each,  if  possible,  a piece  of  the  stem  about  three  inches 
long : cover  the  end  of  the  stem  immediately  with  sealing  wax,  and 
when  the  buds  are  a little  shrunk  and  wrinkled,  wrap  each  of  them 
up  separately  in  a piece  of  paper  perfectly  clean  and  dry,  and  lock 
them  up  in  a dry  box  or  drawer ; and  ’they  will  keep  without  corrupt- 
ing. In  winter,  or  at  any  other  time,  when  you  would  have  the  flow- 
ers blow,  take  the  buds  at  night  and  cut  off  the  end  of  the  stem  sealed 
with  wax,  and  put  the  buds  into  water  wherein  a nitre  or  salt  has  been 
diffused,  and  the  next  day  you  will  have  the  pleasure  of  seeing  the 
buds  open  and  expand  themselves,  and  the  flowers  display  their  most 
lively  colors  and  breathe  their  agreeable  odors. 

To  Revive  a Fading  Flower. — Cut  the  stalk,  and  hold  it  a few  mo- 
ments in  the  flame  of  the  candle,  and  then  set  the  flower  again  in  the 
jold  water,  when  it  will  recover  its  strength  almost  visibly  after  this 
fiolent  assistance,  and  blossom  immediately. 

To  Crystalize  Flowers. — The  experiment  is  simple  and  can  be  tried 
vithout  difficulty.  Dissolve  eighteen  ounces  of  burnt  alum  in  a quart 
)f  soft  spring  water,  (observing  proportion  for  a greater  or  less  quan- 
ity,)  by  boiling  it  gently  in  a close  tinned  vessel  over  a moderate  fire, 
seeping  it  stirred  with  a wooden  spatula,  until  the  solution  is  complete. 
vVhen  the  liquor  is  almost  cold,  suspend  the  subject  that  is  to  be  crys- 
alized,  by  means  of  a small  thread  or  twine,  from  a lath  or  small  stick 
aid  horizontally  across  the  aperture  of  a deep  glass  or  earthen  jar,  as 
>eing  best  adapted  for  the  purpose,  into  which  the  solution  must  be 
>oured.  The  respective  articles  should  remain  in  the  solution  twenty- 
our  hours ; when  taken  out  they  are  carefully  to  be  suspended  in  the 
bade  until  perfectly  dry.  When  the  subjects  to  be  crystalized  are  put 
ato  the  solution  while  it  is  quite  cold,  the  crystals  are  apt  to  be  too 


404 


PRACTICAL  CYCLOPAEDIA. 


large;  on  the  other  hand,  should  it  be  too  hot,  the  crystals  will  be 
small  in  proportion.  The  best  temperature  is  about  60°  Fahrenheit. 

Among  the  vegetable  specimens  that  may  be  operated  upon  are  moss 
rose  or  holly,  fruit  of  the  sloe  bush,  the  hyacinth,  furze  blossoms,  ran- 
ucculus,  garden  daisy,  pink,  and  a great  variety  of  others ; in  fact, 
there  are  few  subjects  in  the  vegetable  world  that  are  not  eligible  to 
this  mode  of  preservation.  The  fitness  of  the  solution  for  the  purpose 
may  be  ascertained  by  putting  a drop  of  it  on  a slip  of  glass  and  see- 
ing if  it  crystalizes  as  it  cools ; if  so,  the  solution  is  sufficiently  strong. 
Then  twist  around  a sprig  of  a plant,  a tinder,  or  a wire  ornament  of 
any  kind,  some  cotton,  or  still  better,  worsted.  After  being  immersed, 
as  already  indicated,  the  surface  of  the  whole  will  be  found  covered 
with  beautiful  crystalization. 

The  effect  of  the  above  is  very  pretty,  and  is  especially  adapted  to 
winter  boquets. 

Pretty  Experiment. — If  an  acorn  be  suspended  by  a piece  of  thread 
within  half  an  inch  of  the  surface  of  some  water  contained  in  a hya- 
cinth glass,  and  so  permitted  to  remain  without  being  disturbed,  it 
will,  in  a few  months,  burst,  and  throw  a root  down  into  the  water, 
and  shoot  upward  its  tapering  stem  with  beautiful  little  green  leaves. 
A young  oak  tree  growing  in  this  way  on  the  mantle-shelf  of  a room 
is  a very  interesting  object. 

Preserving  Grass  and  Flowers. — The  German  mode  is  to  take  large 
shallow  pans  or  boxes,  and  covering  them  with  a layer  of  the  finest 
and  dryest  sand,  to  lay  the  grasses  in  this,  and  carefully  sift  in  more 
sand  till  all  are  completely  covered.  The  sand  is  then  kept  for  some 
days  exposed  to  slight  heat,  at  the  end  of  which  process  it  is  left  to 
cool  gradually,  and  the  flowers  or  grasses  when  taken  out  are  found  to 
retain  perfectly  their  natural  form,  and,  with  little  difference,  their 
own  color  also. 

Plants  in  Dwellings. — There  are  few  tokens  so  truthful  of  a happy 
home  as  a display  of  fragrant  flowers  in  a parlor  window. 

Plants  in  dwelling  houses  are  generally  kept  at  the  windows,  and, 
except  in  very  hard  winters,  suffer  but  little ; these  will  be  greatly  as- 
sisted by  removing  them  to  a stand  in  the  middle  of  the  room  at  night, 
and  keeping  them  there,  if  there  be  much  of  a frost,  as  that  would  be 
more  felt  at  the  windows  than  in  the  middle  of  an  apartment. 

One  great  point  to  be  attended  to  in  all  cases,  is  to  give  no  more 
water  than  is  absolutely  necessary  to  keep  them  alive.  We  do  not 
mean  by  this  that  they  are  to  have  but  little  at  a time,  for  that  will 
destroy  the  most  hardy  plants  in  existence,  but  that  they  are  not  to  be 


THE  FLOWER  GARDEN  AND  HOUSE  PLANTS. 


405 


watered  oftener  than  they  require  it — and  this,  when  plants  are  at 
rest,  is  very  seldom  indeed;  but  when  they  do  want  it,  all  the  soil  in 
the  pot  should  be  watered,  but  it  should  never  be  given  them  a day 
before  they  need  it.  When  a plant  is  at  rest,  it  will  stand  a much 
greater  degree  of  cold  than  when  growing,  and  the  tendency  of  water- 
ing too  much  is  to  excite  growth,  or,  failing  in  that,  to  rot  the  roots, 
and  therefore  it  ought  to  be  avoided ; the  same  remark  also  applies  to 
plants  in  a greenhouse.  When  a plant  will  grow,  the  proper  nourish- 
ment must  be  afforded ; but  when  at  rest,  it  must  not  be  excited  to 
stow. 

Window  Flowers. — When  the  windows  and  balconies  are  filled  with 
a selection  of  plants  according  to  taste,  and  these  are  planted  into 
moderately  large  pots  sufficient  to  last  them  through  the  growing  sea- 
son, they  will  require  little  other  attention  besides  watering,  which 
must  be  very  regular  and  constantly  done.  Plants  in  this  situation, 
from  the  position  they  occupy,  are  extremely  liable  to  suffer  from 
drouth,  if  there  is  the  least  neglect  in  administering  their  supply  of 
water.  This  applies  equally  to  all  kinds  of  plants  cultivated  in  these 
situations.  In  order  to  protect  the  plants  from  injury  in  consequence 
of  the  powerful  rays  of  the  sun  striking  directly  on  the  side  of  the 
pots,  often  very  thin,  and  forming  a mere  shell  around  the  roots,  it  is 
advantageous  to  set  the  pots  containing  the  plants  within  others  just 
large  enough  to  contain  them ; the  double  sides  of  the  pots,  together 
with  the  small  open  cavity  all  around  between  the  two,  prevent  the 
evil  to  a very  great  extent ; and  it  may  be  still  further  prevented  by 
choosing  the  exterior  pot  still  larger,  and  filling  the  cavity  between 
the  two  with  moss,  which  is  to  be  kept  damped.  Where  moss  is  easily 
procured,  a bed  of  it  may  be  formed  on  the  window-ledge,  in  which 
the  pots  could  be  placed,  the  moss  being  kept  damp. 

Watering  Window  Plants. — There  is  one  universal  law  as  to  water- 
ing plants  which  a great  many  people  entirely  neglect.  The  neglect 
of  this  one  rule  causes  more  blight  and  more  unhealthy  plants  than 
perhaps  any  single  thing  that  can  be  named  besides.  I mean  the  ex- 
cellent rule  of  watering  them  with  warm  water,  always  rather  warmer 
chan  the  soil  the  plants  are  growing  in.  People  must  surely  see  the 
check  and  injury  it  must  be  to  plants  always  to  get  cold  food.  The 
organs  of  tender  plants  are  extremely  delicate ; and  when  they  are 
wanted  to  digest  their  food  it  is  a bad  plan  surely  to  paralyze  them 
with  cold.  If  we  feed  them,  on  the  other  hand,  with  food  a little 
warm,  they  are  stimulated  at  once  to  make  the  most  of  their  meal. 


406 


PRACTICAL  CYCLOPAEDIA. 


Another  important  "branch  of  the  watering  question  consists  in  the 
washing  that  all  house  plants  require. 

Soil  for  Parlor  Plants. — The  best  soil  for  plants  in  pots  is  generally 
mixed  with  vegetable  mould  and  sand ; and  the  pots  should  be  nearly 
a quarter  filled  with  little  bits  of  broken  pots,  called  pot-shreds;  so  as 
to  ensure  complete  drainings.  When  plants  are  shifted,  they  are 
turned  out  of  the  old  pots  into  new  ones,  a size  larger.  Plants  should 
never  be  de-potted  when  in  flower ; the  best  time,  indeed,  is  when  they 
are  growing,  before  their  flower-buds  begin  to  swell — as  when  the 
flower-buds  have  appeared,  they  should  be  allowed  to  remain  undis- 
turbed until  the  growing  season  is  completely  over. 

In-Door  Gardens. — Why  should  not  the  country  cottage  have  its 
conservatory  as  well  as  the  city  mansion  ? The  materials  need  not  be 
costly.  Fence  off  the  warmest  corner  of  the  piazza  with  a few  plain 
sashes  glazed  with  common  window  glass,  and  convey  into  it,  in  the 
most  convenient  way,  enough  of  the  artificial  heat  that  warms  your 
dwelling  to  keep  Jack  Frost  out,  and  you  have  an  eligible  site  and  a 
sufficiently  genial  temperature  for  your  little  winter  garden.  You 
need  not  go  to  the  tropics  for  expensive  flowers  and  shrubs  to  stock  it. 
There  are  plenty  of  sweet-smelling  garden  plants  that  will  bud  and 
bloom  in  mid-winter,  if  you  coax  them  with  a congenial  atmosphere. 
Many  varieties  of  the  rose-tree  will  keep  in  “full  bearing”  all  the  year 
round  under  such  circumstances,  and  you  can  always  be  two  or  three 
months  in  advance  of  the  natural  season  with  your  house-warmed  vi- 
olets, jonquils,  daffodils,  hyacinths,  double-daisies,  crocuses  and  snow- 
drops. Most  of  the  aromatic  garden  shrubs  may  be  kept  green  and 
fragrant  throughout  the  winter  in  your  cosy  corner,  and  if  you  have 
no  such  corner,  surely  you  have  a couple  of  windows  that  look  toward 
the  south,  where  a few  floral  pets,  in  pots  and  boxes,  may  smile  in  the 
face  of  winter.  There  is  something  delightful  in  the  companionship 
of  our  vegetable  proteges.  It  is  refreshing  to  see  the  dainty  nurslings 
we  have  protected  so  carefully  from  the  cold,  burst  into  blossom  in  the 
depth  of  winter,  as  if  in  gratitude  for  our  fostering  care. 

We  like  people  who  are  fond  of  flowers.  It  is  a sign  that  they  have 
souls.  Persons  who  are  indifferent  to  bloom  and  perfume  may  be  set 
down  with  the  Goths,  who  take  no  delight  in  music,  as 

11  Fit  for  treasons,  stratagems  and  spoils.” 

Keep  House  Plants  Clean. — A writer  in  the  London  Cottage  Gar- 
dener relates  an  experiment  showing  the  advantage  of  keeping  the 


THE  FLOWER  GARDEN  AND  HOUSE  PLANTS. 


407 


leaves  of  plants  free  from  dust.  Two  orange  trees,  weighing  respec- 
tively eighteen  ounces  and  twenty  ounces,  were  allowed  to  vegetate 
without  their  leaves  being  cleaned  for  a year ; and  two  others,  weigh  - 
ing  nineteen  ounces  and  twenty  and  a half  ounces,  had  their  leaves 
sponged  with  tepid  water  once  a week.  The  first  two  increased  in 
weight  less  than  half  an  ounce  each,  while  of  the  two  latter,  one  had 
increased  two  and  a half  and  the  other  nearly  three  ounces.  Except 
the  cleansing,  the  plants  were  similarly  treated. 

Frosted  Plants. — Thaw  them  gradually,  says  the  Horticulturist,  and 
in  the  dark.  If  but  a single  plant,  immerse  it  in  cold  water,  and  set 
it  under  the  greenhouse  stage ; if  the  whole  house  be  frozen,  put  up 
the  shutters,  or  throw  on  mats  over  the  glass,  and  syringe  well  with 
cold  water. 

Insects  Infesting  House  Plants. — There  are  several  kinds  of  insects 
which  are  great  pests  to  the  cultivator  of  flowers,  and  for  which  a vig- 
ilant watch  should  be  maintained  in  order  to  prevent  their  ravages. 

The  most  common  kind  of  these  insects  is  the  green  louse,  which 
often  completely  covers  the  young  and  tender  shoots  of  roses  and  other 
plants.  These  may  easily  be  destroyed  by  inverting  the  pots  over  a 
tub  of  water  or  soap  suds,  and,  immersing  the  plants,  waving  them 
gently  to  and  fro.  A soft  brush  will  assist  in  removing  them.  It  will 
be  necessary  to  tie  a piece  of  cloth  over  the  soil  in  the' pot,  or  use  some 
other  similar  means  to  prevent  the  soil  from  falling  out  while  per- 
forming this  operation.  The  green  fly  may  be  destroyed  in  the  same 
manner.  In  greenhouses  tobacco  is  generally  used  to  fumigate  the 
plants,  by  burning  in  a furnace,  but  this  is  an  offensive  operation  in 
the  house.  It  may  be  performed,  however,  on  a few  plants  at  a time, 
by  taking  an  iron  vessel  of  any  kind,  putting  in  a few  live  coals  and  a 
small  quantity  of  moist  tobacco,  and  turning  over  this  and  the  plants 
a barrel  or  large  box,  and  allowing  them  to  remain  for  some  time. 

There  is  another  insect,  more  difficult  to  get  rid  of,  which  is  fre- 
quently found  on  house  plants.  It  is  a species  of  corns,  commonly 
known  as  the  mealy  bug.  They  are  generally  to  be  found  in  the  ax- 
ils of  the  leaves,  and  greatly  resemble  little  wads  of  cotton.  They  can- 
not be  removed  by  washing,  but  must  be  picked  off  by  the  hand.  This 
is  a slow  process,  but  it  must  be  done  when  they  first  appear,  or  your 
plants  will  be  ruined  by  them,  as  they  increase  rapidly. 

These  are  the  ordinary  insect  pests  against  which  it  is  necessary  to 
guard  your  plants.  The  red  spider  is  also  a nuisance.  These  are 
very  small,  in  fact,  almost  invisible  except  to  a close  observer.  Their 
presence  may  be  inferred  if  the  foliage  appear  yellow  and  sickly.  On 


408 


PRACTICAL  CYCLOPAEDIA. 


observing  this,  turn  up  the  leaves,  and  you  will  probably  find  the  lit- 
tle rascals  at  work.  They  may  be  destroyed  by  profuse  and  repeated 
syringing  of  the  plants,  and  particularly  of  the  under  side  of  the 
leaves. 

Constant  vigilance  is  necessary  in  the  cultivator  of  flowers  to  enable 
him  to  check  the  operations  of  these  insects  before  they  have  had  an 
opportunity  to  accomplish  much  mischief. 

Plants  in  Sleeping  Rooms . — There  are  two  distinct  and  apparently 
opposite  processes  going  on  in  the  plant : 1.  The  decomposition  of 

carbonic  acid — the  fixation  of  the  carbon  for  the  purpose  of  building 
up  its  own  tissues — and  the  liberation  of  the  oxygen.  This  constitutes 
vegetable  nutrition.  2.  The  exhaling  carbonic  acid,  the  result  of  the 
union  of  the  oxygen  of  the  atmosphere  with  the  carbon  of  the  vegeta- 
ble tissues.  This  is  analogous  to  respiration. 

The  first  of  these  processes  is  not  only  beneficial  to  animal  life,  but 
absolutely  essential  to  its  existence,  for  as  the  animal  inhales  oxygen  and 
exhales  carbonic  acid  in  the  process  of  respiration,  if  some  agency  did 
not  work  out  the  reverse  change,  the  whole  of  the  oxygen  in  the  at- 
mosphere would  be  used  up  in  a certain  length  of  time,  (800,000  years 
according  to  Professor  Dumas,)  and  animal  life  consequently  disap- 
pear. But,  as  it  is,  animals  and  plants  are  thus  mutually  dependent 
upon  each  other ; and  this  is  the  case,  not  merely  with  regard  to  car- 
bonic acid,  but  also  some  other  compounds,  such  as  ammonia,  water, 
&c.,  which  are  formed  in  animals  and  decomposed  in  plants.  So  far, 
then,  it  is  healthy  to  have  plants  in  rooms.  But  there  is  the  second 
process — a kind  of  decay,  or  by  some  looked  upon  as  true  respiration ; 
and  as  this  is  precisely  what  occurs  in  animals,  it  must,  of  course,  add 
to  the  carbonic  acid  of  the  atmosphere,  and  thus  produce  an  effect 
prejudicial  to  animal  life.  If  both  these  processes  were  carried  on  to 
the  same  extent,  the  one  would  as  a matter  of  course,  counteract  the 
other,  and  neither  would  produce  either  good  or  evil  as  to  its  effects 
upon  the  atmosphere.  But  as  the  former,  under  general  circumstan- 
ces, preponderates  excessively  over  the  latter,  it  is  on  the  whole 
healthy  to  live  amongst  plants.  There  are  circumstances,  however, 
in  which  the  respiratory  process  is  active,  and  the  nutritive  at  a stand- 
still, and  here  the  influence  of  the  vegetable  upon  the  atmosphere  will 
be  injurious  to  animal  life.  One  of  these  circumstances  is  the  absence 
of  sunshine,  or  daylight,  as  these  stimuli  are  necessary  to  the  carrying 
on  the  process  of  nutrition  in  the  plant.  It  is  therefore  injurious, 
more  or  less,  to  sleep  in  a room  in  which  there  are  plants. 

The  Perfume  of  Flowers . — An  English  writer  regrets  the  waste  of 


THE  FLOWER  GARDEN  AND  HOUSE  PLANTS.  409 

flowers  in  many  gardens,  and  recommends  their  use  in  perfuming  for 
domestic  purposes.  The  cultivation  of  flowers  for  this  purpose,  says 
the  writer,  is  carried  on  to  an  enormous  extent  in  the  South  of  F ranee, 
the  weight  of  blooms  from  which  the  odor  is  there  extracted  being 
reckoned  by  thousands  of  pounds.  Highly  purified  fat  is  used  for  the 
purpose  of  absorbing  the  scent,  which  is  thus  transferred  to  the  per- 
fumer, who  then  re-extracts  it  from  the  fat  by  the  aid  of  spirits  of 
wine,  for  which  it  has  a still  stronger  affinity.  Why  should  we  not 
?row  flowers  for  their  odors  as  well  as  their  colors  ? There  are  scores 
}f  flowers  in  our  gardens  that  would  yield  admirable  extracts  with  a 
ittle  pains.  For  instance,  there  is  heliotrope,  the  lily  of  the  valley, 
loneysuckle,  myrtle,  clove,  pink  and  wall  flower.  We  have  extracts 
rom  all  these  flowers  in  the  perfumers’  shops ; but  they  are  nothing 
)ut  skillful  combinations  of  other  scents.  He  further  suggests  that 
wery  lady  be  her  own  perfumer,  and  gives  us  a recipe  for  obtaining 
icent  from  heliotropes,  or  any  other  sweet-smelling  flower.  How  that 
>ur  gardens  are  in  full  beauty  and  perfume,  some  of  our  fair  readers 
nay  like  to  try  the  experiment  for  themselves,  and  we  therefore  give 
hem  the  benefit  of  the  recipe : 

At  the  season  when  the  flowers  are  in  bloom,  obtain  one  pound  of 
ine  lard,  melt  it  and  strain  it  through  a coarse  hair  sieve — allowing 
he  liquid  fat,  as  it  falls  from  the  sieve,  to  drop  into  cold  spring  water, 
.^his  operation  granulates  and  washes  the  blood  and  membrane  from 
L In  order  to  start  with  a perfectly  inodorous  grease,  the  process 
aay  be  repeated  three  or  four  times,  using  a pinch  of  salt  and  a pinch 
f alum  in  each  water ; it  is  then  to  be  washed  five  or  six  times  in 
lain  water ; finally  remit  the  fat,  and  cast  it  into  a pan,  to  free  it 
rom  adhering  water.  How  put  the  clarified  fat  into  a glue  pot,  and 
lace  it  in  such  a position,  near  the  fire,  or  the  greenhouse,  or  else- 
where, that  it  will  keep  warm  enough  to  be  liquid ; into  the  fat  throw 
s many  flowers  as  you  can,  and  there  let  them  remain  for  twenty-four 
ours.  At  this  time  strain  the  fat  from  the  spent  flowers  and  add 
resh  ones  ; repeat  the  operation  for  a week.  We  expect  at  the  last 
training,  the  fat  will  have  become  very  highly  perfumed,  and  when 
old,  may  be  justly  termed  pomade  a la  heliotrope.  To  turn  this  pom- 
de  into  an  extract  fit  for  the  handkerchief,  all  that  has  to  be  done  is 
o cut  the  perfumed  fat  into  small  pieces,  drop  it  into  a wide-mouthed 
ottle,  and  cover  it  with  highly  rectified  spirits,  in  which  it  must  re- 
gain for  a week ; when  strained  off,  the  process  is  completed. 

Preserving  Flowers  and  Fruit. — A friend  has  just  informed  us  that 
•uit  and  flowers  may  be  preserved  from  decay  and  fading  by  immer- 


410 


PRACTICAL  CYCLOPAEDIA. 


sing  them  in  a solution  of  gum  arabic  and  water  two  or  three  times, 
waiting  a sufficient  time  between  each  immersion  - to  allow  the  gum  to 
dry.  This  process  covers  the  surface  of  the  fruit  with  a thin  coating 
of  the  gum,  which  is  entirely  impervious  to  the  air,  and  thus  prevents 
the  decay  of  the  fruit,  or  the  withering  of  the  flower.  Our  friend  has 
roses  thus  preserved  which  have  all  the  beauty  and  fragrance  of  freshly 
plucked  ones,  though  they  have  been  separated  from  the  parent  stems 
for  many  months.  To  insure  success  in  experiments  of  this  kind,  it 
should  be  borne  in  mind  that  the  whole  surface  must  be  completely 
covered  ; for  if  the  air  only  gets  entrance  at  a pin-hole,  the  labor  will 
all  be  lost.  In  preserving  specimens  of  fruit,  particular  care  should  be 
taken  to  cover  the  stem  end  and  all  with  gum.  A good  way  is  to  wind 
a thread  of  silk  about  the  stem,  and  then  sink  it  slowly  in  the  solu- 
tion, which  should  not  be  so  strong  as  to  leave  a particle  of  gum  un- 
dissolved. The  gum  is  so  perfectly  transparent  that  you  can  with 
difficultv  detect  its  presence,  except  by  the  touch.  Here  we  have  an- 
other simple  method  of  fixing  the  beauty  of  nature,  and  surrounding 
ourselves  ever  with  those  objects  which  do  most  elevate  the  mind,  re- 
fine the  taste  and  purify  the  heart. 

Horticultural  Waifs. — Double  roses  and  flowers  are  unnnatural,  and 
are  induced  by  high  culture.  The  fullest  roses  will  produce  seed  if 
grown  for  a while  on  poor  soil.  Some  varieties  of  vegetables  and 
flowers  are  more  prolific  if  their  seed  is  kept  several  years.  Prize 
melons  have  been  grown  from  seed  twelve  years  old,  and  the  balsam, 
or  lady’s  slipper,  is  more  likely  to  come  double  from  old  seed  than 
from  that  freshly  gathered.  Most  varieties  of  seeds,  however,  are  in- 
jured by  long  keeping.  An  overgrown  specimen  of  fruit  is  generally 
considered  coarse  and  deficient  in  flavor.  The  third  or  fourth  eye  of 
the  grape  produces  larger  and  better  fruit  than  the  first  or  second. 
Grapes,  raspberries,  and  strawberries  do  better  for  being  covered 
through  the  winter.  A plant  may  lie  in  solid  ice  all  winter  and  not 
be  injured  if  the  water  runs  off  when  it  melts.  Seedling  fruit  trees 
are  less  liable  to  disease  than  budded  or  grafted  ones,  and  grafted 
trees  generally  produce  fruit  sooner  than  budded  ones,  and  either 
sooner  than  seedlings.  Nearly  all  foreign  varieties  of  strawberries 
are  from  American  varieties.  These  are  mostly  sent  wild  from  Vir- 
ginia, and  when  Anglicised  and  named  sufficiently,  are  sent  back,  usu- 
ally with  poor  success.  The  Triomphe  de  Gand  is  an  exception  from 
Belgium.  A good  fresh  virgin  soil,  or  the  top  earth  of  an  old  pasture 
is  better  than  any  artificial  soil  for  carnations.  Land  that  has  been 
in  sod  harbors  the  wire-worm ; the  wire-worm  is  sometimes  destine- 


LAWN  AND  TREES. 


411 


five  to  plants,  and  a dressing  of  lime  and  ashes,  just  before  a rain,  is 
destructive  to  the  wire-worm.  Liquid  manures  often  hasten  the  bloom 
of  plants  at  the  expense  of  their  color.  Foreign  grapes  grown  in  the 
open  air,  in  our  climate,  are  inferior  to  our  best  natives,  and  thus  far 
have  otherwise  proved  unsuccessful. 


LAWN  AND  TEEES. 

Plant  Trees. — There  is  no  way  a man  can  so  effectually  rear  a mon- 
ument to  posterity,  and  one  for  which  he  shall  receive  their  blessing, 
as  by  planting  a tree ; no  matter  whether  a shade  tree  that  shall  pro- 
tect from  the  scorching  rays  of  the  midsummers  sun,  or  one  that 
shall  yield  a luxury  in  its  wealth  of  delicious  golden  fruit. 

Trees  are  not  limited  in  their  value  to  the  proprietors  of  them. 
Every  citizen,  rich  or  poor,  property  holder  or  day  laborer,  shares 
in  their  common  benefits.  They  are  like  nature’s  other  bounteous 
gifts  to  man — the  air,  the  water,  and  the  sky — they  can  not  be  exclu- 
sively appropriated,  but  exist  for  the  benefit  of  all.  Wherever  a green 
tree  spreads  its  umbrageous  arms,  every  passer-by  is  proprietor  of  its 
charms,  and  can  enjoy  its  coolness  and  freshness  as  much  as  the  own- 
er. Trees  gladden  the  face  of  the  whole  city,  and  make  all  men  par- 
takers in  their  beauty. 

He  who  plants  a tree  is  one  of  the  foremost  of  human  benefactors ; 
his  own  generation  will  hold  him  in  grateful  remembrance,  and  his 
children  will  rise  up  and  call  him  blessed.  In  no  other  way,  so  sim- 
ple and  so  unexpensive,  can  an  equal  amount  of  pleasure  and  of  com- 
fort be  conferred  upon  one’s  neighbors  and  fellow  citizens,  as  by  the 
liberal  planting  of  trees  by  the  owners  of  property.  They  are  a liv- 
ing testimony  to  the  taste  and  public  spirit  of  the  planter,  and  afford 
a choice  and  permanent  protection  to  the  houses  they  ornament,  from 
the  summer  fervors  of  the  sun. 

The  advice  of  the  old  laird  of  Dumbiedikes  to  his  son  deserves  to 
?)e  written  in  letters  of  gold  in  the  family  record  of  every  man  who 
owns  a rood  of  land  : — “Ay,  stick  in  a tree  now  and  then,  Jack;  it 
will  be  growing  while  ye  are  sleeping.”  Many  men  build  fanciful 
structures  of  perishing  materials,  in  the  vain  hope  of  winning  a name 
for  taste  and  enterprise ; but  the  green  trees  that  rear  their  luxuriant 
branches  against  the  blue  sky,  growing  taller  and  broader  every  year r 
are  living  monuments  of  the  taste  of  their  planters,  which  will  keep 


412 


PRACTICAL  CYCLOPAEDIA. 


their  memory  green  .when  fickle  fashion  has  recorded  a sentence  of 
condemnation  against  gingerbread  houses  and  fancy  fences.  The 
groves  and  woods  planted  by  Sir  Walter  Scott,  at  Abbotsford,  are 
pointed  out  as  memorials  of  taste,  while  the  proud  pinnacles  of  the 
baronial  mansion  he  erected  are  shown  as  evidence  of  the  weakness  of 
an  otherwise  great  and  good  man. 

Sir  Walter  found  the  lands  of  Abbotsford  wholly  or  nearly  desti- 
tute of  trees,  and  when  he  went  to  work  planting  them  with  his  own 
hands,  he  was  ridiculed  for  his  weakness,  and  told  that  he  would  never 
live  to  reap  the  benefit  of  his  labors,  for  he  was  then  past  the  meridi- 
an of  life.  “ No  matter,”  was  his  noble  answer,  “ posterity  will  thank 
me  for  it.”  He  did  live,  however,  to  see  the  previously  naked  slopes 
and  hills  stretching  around  him  densely  covered  with  luxuriant  fol- 
iage, and  to  fell  many  a sturdy  ash  with  his  own  hands,  so  dense  had 
his  plantation  become.  There  is  no  more  beautiful  object  in  nature 
than  a symmetrical  thrifty  tree,  with  its  tall  shafts  rising  to  the  sky, 
and  its  regular  branches  expanding  on  every  side.  Sir  Walter  realiz- 
ed this;  his  quick  eye  and  appreciating  faculties  were  impressed,  and 
by  following  out  the  dictates  of  his  cultivated  taste,  he  erected  more 
enduring  monuments  to  his  honor  and  memory  than  the  proudest  old 
feudal  pile  could  ever  prove. 

Even  in  midwinter  a noble  tree  is  not  ungraceful,  with  its  fine  out- 
line and  delicate  tracery  of  interwoven  twigs  and  branches.  A gigan- 
tic oak  standing  alone  and  leafless,  and  battling  with  the  December 
blast,  is  a grand  spectacle ; but  when  leafy  June  has  made  of  it  a ver- 
dant pyramid  and  bower — when  the  birds,  building  among  its  branch- 
es, have  made  its  interior  vocal — when  the  winds  sigh  or  murmur 
through  its  foliage,  like  an  iEolian  harp,  and  it§  grateful  shadow  in 
the  sultry  summer  noontide  lies  broad  and  cool  upon  the  emerald  grass 
— or  when  the  welcome  raindrops  patter  musically  on  the  garniture  of 
leaves,  then  indeed,  as  we  behold  its  gladsome  glory,  we  realize  that 
“a  thing  of  beauty  is  a joy  forever.” 

The  man  who  plants  a tree,  erects  a monument  to  his  taste — a me- 
morial that  will  live  years  after  he  himself  has  mouldered  into  dust. 
What  more  graceful  remembrancer  than  a tree  to  commemorate  some 
striking  event  in  the  history  of  a family — the  birth  of  an  heir — the 
anniversary  of  a happy  marriage  ? What  purer  pleasure  than  to 
mark  the  growth  of  a tree  from  year  to  year,  till  from  a tender  sap- 
ling it  rises  to  the  lofty  pyramid  of  verdure,  with  the  birds  of  Heaven 
building  among  its  branches  ? No  man  that  ever  set  out  a tree  re- 
gretted it.  We  speak  not  here  of  fruit  trees,  for  they  are  a sort  of 


LAWN  AND  TREES. 


413 


speculation — but  of  ornamental  trees,  things  of  beauty,  to  be  cultiva- 
ted in  an  aesthetic  spirit  that  looks  far  above  considerations  of  pecuni- 
ary profit. 

The  villages  of  New  England  are  among  the  pleasantest  in  the 
world,  and  the  chief  secret  of  their  charm  is  summed  up  in  one  word : 
Trees.  The  people  who  laid  them  out  a century  or  two  ago,  had  the 
good  sense  to  plant  a few  score  of  young  trees  about  the  green  and 
along  the  streets.  Now,  look  at  them  ! Glorious  elms  arch  the 
streets,  and  envelop  the  place  in  shade.  The  meanest  cottage  is  pleas- 
ant and  picturesque  if  it  stands  beneath  a fine  old  tree.  . The  poorest 
village  is  good  to  live  in  if  it  nestles  under  giant  trees.  Plant  trees. 
Plant  them  round  the  school  house.  Plant  them  round  the  church. 
Plant  them  on  the  common.  Plant  them  along  the  street.  Make  all 
the  villages  and  towns  pleasant  with  trees. 

It  has  been  recommended  for  the  young  men  to  form  “ tree  planting 
clubs."  The  idea  is  a good  one.  Let  the  young  men  in  a village  or 
town  set  apart  a day  in  spring  or  autumn  for  the  purpose  of  setting 
out  shade  and  ornamental  trees. 

Spare  the  Woods. — God’s  providence  is  marvelous,  if  we  will  but  ob- 
serve how  it  pervades  all  things  in  nature  that  concern  our  lives. 
Not  least  is  it  visible  in  the  uses  of  the  woods,  which,  were  they  truly 
understood,  would  make  us  lovingly  careful  of  the  trees.  When  the 
farmer  denudes  an  otherwise  sterile  hill  or  plain  of  its  forest  crown,  he 
little  considers  that  he  may  be  destroying  a value  for  all  his  lands,  far 
greater  than  the  money  he  gets  for  his  cord-wood,  timber  and  rails. 
If  he  has  not  studiedx  the  relations  of  nature’s  forces,  he  has  not  learn- 
ed that  the  earth  receives  more  of  its  renewing  through  the  agency 
of  trees,  than  from  the  hand  of  man.  Of  electricity,  which  is  one  of 
the  most  vital  needs  of  the  earth,  trees  are  the  natural  conductors  ; 
and  any  one  who  observes,  may  see  the  wooden  country  drawing  the  elec- 
tric and  rain- freighted  clouds,  while  the  surrounding  woodless  spaces 
are  parched  and  blistered  with  drouth. 

No  country  is  arid  and  desert  where  trees  abound,  but- many  lands 
have  been  shorn  of  spontaneous  verdure  and  of  noble  navigable 
streams,  by  being  for  ages  stripped  of  woods.  In  parts  of  Spain, 
there  are  dry  beds  of  old  rivers  up  which  the  Eoman  galleys  were 
wont  to  sail,  in  the  days  of  the  Csesars,  but  where  now  there  are 
scarcely  dribbling  brooklets.  High  up  in  the  sides  of  rocks,  above 
which  the  stunted  olive  lives  a feeble,  thirsty  life,  remain  the  iron  bolts 
driven  by  the  old  navigators,  ere  the  forests  that  fed  and  made  rivers 
were  destroyed.  Still,  from  lessons  such  as  these,  written  abundantly 


414  PRACTICAL  CYCLOPEDIA. 

in  every  cultivated  quarter  of  the  globe,  man  does  not  get  wisdom  to 
spare  trees,  where  God  evidently  intended  they  should  grow  as  long 
as  the  earth  lasts ; or  to  plant  them,  on  spaces  where  trees  only  would 
grow.  The  trees  are  not  only  conductors  of  electricity,  but  they  at- 
tract and  hold  excesses  of  moisture — of  night  dews,  and  summer  rain3 
and  winter  snows — which  they  distribute  by  gradual  processes  for  the 
benefit  of  the  open  fields. 

If  not  for  their  beauty,  as  the  “ verdurous  crown  of  the  landscape,1 " 
the  owner  of  land  should  preserve  some  portions  of  woods— if  woods 
he  has — for  his  fields,  and  for  the  earth’s  sake.  If  he  does  not,  his 
glebe  will  be  sultry,  and  he  will  have  dearth  in  a four-fold  sense ; 
dearth  of  the  fairest  of  natures  beauties — dearth  of  shade,  so  re- 
freshing to  man  and  beast — dearth  of  music  of  birds,  for  the  birds 
flee  the  barren  treeless  spaces — and  dearth  of  electricity  and  moisture, 
upon  which  all  that  he  cultivates  from  the  bosom  of  the  earth  most 
depends.  How  many  a rocky  hill  is  shorn  of  that  which  gave  it  pomp 
and  fed  the  valley  with  sparkling  rills,  and  left  forever  after  an  ugly 
and  accusing  monument.  Let  man  be  driven  for  a period  to  some 
shadeless,  springless  desert — over  which  even  the  clouds  and  lightniugs 
hurry  with  unwonted  speed,  as  if  to  shun  the  place — and  he  would  re- 
turn to  woodland  with  a reverence  for  trees,  as  one  of  God’s  greatest 
beauties. 

The  woodlands  of  America  are  peculiarly  rich  in  varieties  of  forest 
trees ; tall  pines,  fit  for  the  flag-ship  of  an  admiral ; hemlocks,  with 
their  dense  and  drooping  evergreen  branches ; royal  oaks,  stately  and 
umbrageous;  graceful  and  flickering  birches;  verdant  walnuts,  with 
their  straight  trunks  and  glossy  leaves ; chestnuts,  useful  and  orna- 
mental ; the  exquisite  magnolias,  and  tulip  trees,  and  a hundred  others 
that  we  have  not  space  to  name,  make  the  hills  of  our  land  of  prom- 
ise glorious  and  goodly  to  behold.  Yet  war  to  the  knife  has  been  de- 
clared upon  these  unhappy  trees,  and  even  the  present  generation  re- 
gard them  with  hereditary  rancor.  Trees  were  the  sturdiest  enemies 
of  civilization  the  early  settlers  had  to  contend  with.  They  served  as 
a shelter  for  the  savage  foe,  and  the  not  less  savage  wild  beast;  their 
extermination  imposed  the  severest  labor  on  the  husbandman,  who 
went  into  the  woodland  with  his  axe  in  his  hand,  and  his  rifle  on  his 
back;  and  a man’s  enterprise  and  wealth  were  measured  by  the  ex- 
tent of  his  clearing^. 

The  spirit  has  survived  the  exigency  that  prompted  and  excused  it. 
and  some  people  seem  to  have  a spite  against  the  trees,  and  would  go 
many  miles  out  of  their  way  to  chop  one  dowm,  as  John  Randolph  said 


LAWN  AND  TREES. 


415 


he  would  to  kick  a sheep ! But  this  feeling  is  fast  becoming  extinct;  es- 
pecially in  the  neighborhood  of  cities,  where  trees  are  such  rarities ; a 
truer  spirit  is  now  awakened,  and  almost  every  rural  town — good  taste 
be  thanked! — has  its  “Tree  Society.” 

The  Japanese  have  a custom  uniformly  observed  among  them,  by 
which  every  man  leaves  on  his  grounds  as  many  trees  as  he  finds.  It 
is  the  law  in  Japan  that  no  fir  or  Cypress  tree  can  be  cut  down  with- 
out the  permission  of  a magistrate,  and  for  every  full  grown  tree  that 
is  felled  a sapling  must  be  planted.  A French  paper  says  that  at 
Thouseth,  the  Cure,  who  is  now  nearly  eighty  years  of  age,  has  al- 
ways insisted  for  the  last  thirty  years,  that  the  parents  of  every  child 
he  baptized  should  plant  a fruit  tree  of  some  kind  or  other.  The  re- 
sult is  that  this  commons,  which  was  formerly  very  unproductive,  now 
presents  the  appearance  of  an  immense  orchard. 

Planting  Trees. — Instead  of  the  many  formal,  stiff  lines  that  are 
common  in  walks,  there  should  be  exhibited  more  of  the  elegant,  easy, 
fiowing  lines,  which  render  so  much  of  grace  to  a charming  landscape. 

Trees  and  shrubbery,  if  set  out  in  the  fall,  get  nearly  a year’s  start 
of  those  delayed  until  spring;  and  in  planting  do  not  set  them  in  lines 
and  squares,  but  form  them  in  clusters,  or  elegant  groups,  about  your 
grounds. 

Care  and  taste  are  quite  necessary  in  grouping  trees.  Plant  in 
groups  of  three,  four,  or  half  a dozen;  intermingling  the  maple,  the 
evergreen,  and  .the  elm. 

Be  careful  that  the  trees  you  select,  and  the  forms  you  create,  in  a 
manner  harmonize  with  the  style  of  architecture  of  your  house,  caring 
too  that  they  hide  from  view  some  ungainly  object  in  the  adjoining 

landscape. 

An- uneven  wavy  surface  of  ground,  is  preferable  to  a dead  level, 
because  in  it  there  is  more  variety,  and  consequently  more  beauty. 

Easy  and  sweeping  curves  of  line,  whether  of  road,  ridge,  walk  or 
drive,  are  much  more  beautiful  than  straight  lines.  Stiffness  mars  a 
landscape. 

Before  commencing  your  labors,  just  map  the  whole  picture  in  your 
mind. 

The  best  Shade  Trees  and  Trees  for  Lawns. — Maple,  elm,  horse 
chestnut,  mountain  ash,  chestnut,  black  walunt,  oak,  ash,  magnolia, 
tulip- tree,  ptelea,  catalpa,  larch,  &c.,  and  such  evergreens  as  Norway 
spruce,  Austrian  pine,  Scotch  pine,  white  pine,  balsam  fir,  and  white 
and  black  spruce,  are  all  good.  For  the  beginner,  we  would  say,  plant 
at  first,  native,  well-known,  hardy  trees.  These  will  include,  gener 


416 


PRACTICAL  CYCLOPAEDIA. 


ally,  tlie  white  elm ; the  rock  maple,  silver,  red  and  black  maple ; the 
white  ash,  the  white  oak,  chestnut,  and  perhaps  a few  others.  To 
these,  we  would  add  a few  evergreens,  such  as  white  pine,  balsam  fir, 
black  and  white  spruce,  and  arbor  vitae.  Then  we  would  go  on  with 
the  Norway  maple;  English,  Scotch  and  Dutch  elms;  Scotch  larch, 
European  mountain  ash,  Norway  spruce,  Siberian  arbor  vitae,  and  a 
few  other  foreign  evergreens. 

The  maple  is  one  of  the  best  shade  trees  for  city  growth  as  well  as 
for  the  country.  It  is  not  affected  a particle  by  the  extremes  of  heat 
and  cold.  It  forms  a beautiful  head,  with  clean,  glossy  foliage,  smooth 
bark,  is  free  from  all  insects,  and  has  a rapid  growth.  In  five  years 
in  a good  soil,  it  makes  a fine  symmetrical  head,  with  gracefully 
sweeping  branches,  and  affords  a dense  shade.  The  American  tulip 
tree  is  also  very  choice.  Its  great  elegance  of  habit,  and  striking 
beauty  of  leaf  and  blossom,  recommend  it  to  any  one  who  has  an  eye 
to  fine  proportions.  It  requires  a deep  soil,  with  plenty  of  room  to 
expand  freely  on  all  sides.  It  will  not  bear  removing  when  large; 
but  small  trees  grow  rapidly  when  transplanted  into  a deep  soil. 

Evergreen  Shrubs. — Those  who  have  small  grounds,  should  confine 
their  plantings  of  evergreens  exclusively  to  the  small  species  and  vari- 
eties, if  they  would  avoid  having  everything  else  overshadowed. 
Among  some  of  these  may  be  named  the  dwarf  white  spruce,  which 
grows  only  four  or  five  feet  high;  the  several  varieties  of  juniper,  and 
the  bay  silver  fir.  There  are  several  dwarf  varieties  of  the  Norway 
spruce,  which  grow  only  a few  feet  high.  The  pinus  pumila,  or  dwarf 
Scotch  pine,  forms  a broad,  dense  mass  of  dark  leaves,  never  grows 
over  ten  or  twelve  feet  high. 

Transplanting  Evergreens. — Transplant  just  as  they  commence  grow- 
ing in  the  spring,  or  else  in  February.  May  and  June  are  probably 
the  best  months  of  the  year.  Dig  the  trees  very  carefully.  Prefer 
those  under  three  feet  in  height.  Immediately  place  them  in  a coarse 
cloth  thoroughly  wetted,  keeping  it  so  until  they  are  placed  in  the 
ground  again.  If  the  tree  is  large,  select  a time  when  the  ground  is 
frozen,  and  take  up  as  large  a block  of  frozen  earth  as  you  can.  Move 
carefully. 

Eruning  Evergreens. — A gardener,  in  an  English  journal,  referring 
to  pruning  evergreens,  whether  hedges  or  otherwise,  gives  the  follow- 
ing advice  : There  is  a natural  law  about  cutting  in  the  boughs  of  all 
kinds  of  evergreens,  which  can  never  be  departed  from,  in  a single  in- 
stance, without  doing  more  or  less  harm  in  the  long  run.  It  is  this : 
that  the  lowest  boughs  all  round  the  bottom  of  a tree  or  bush  be  left 


LAWN  AND  TREES. 


417 


longer  than  those  above  them,  if  only  the  fraction  of  an  inch  ; and  the 
rule  holds  good  from  bottom  boughs  to  the  topmost  ones,  even  of  a 
Wellingtonia.  The  reason  for  the  rule  is  this  : if  the  boughs  or  bran- 
ches in  any  part  of  the  tree  or  bush  are  allowed  to  get  longer  than 
those  below  them,  the  longest  will  throw  off  the  drops  when  it  rains, 
and  shade  them  from  the  sun ; and  when  the  sun  and  rain  are  kept 
from  an  evergreen  bough,  it  soon  languishes  and  dies  by  inches.  That 
this  is  the  only  reason  why  laurels  and  fir  trees,  and  all  the  rest  of 
them,  get  naked  below.  People  allow  the  top  branches  to  spread  over 
the  bottom  ones.  Now,  any  one  who  understands  that  law,  and  acts 
on  it,  can  never  go  wrong  in  managing  a hedge  or  tree. 

Transplanting  Trees  and  Shrubs. — We  are  often  asked,  “ What  is 
the  best  time  to  transplant  trees  and  shrubs  ?”  To  all  such  question- 
ars  we  would  say : if  your  soil  is  well  drained  and  in  good  heart,  it 
nay  be  done  in  November,  with  the  single  exception  of  evergreens. 
But  if  the  soil  is  not  well  drained,  don’t  set  out  a single  tree  or  shrub 
until  it  is.  Before  planting,  plow  the  soil  deep,  using  a sub-soil  plow ; 
md  be  sure  it  has  not  been  exhausted  by  former  crops.  Trees  need 
bod  equally  with  any  other  crop,  and  suffer  more  from  the  want  of  it 
Pan  any  other.  A coating  of  fresh  manure  applied  just  before  plant- 
ng,  is  worse  than  useless.  Don’t  dig  your  holes  very  deep,  but  be 
lure  and  make  them  wide  enough,  so  that  every  root  may  be  placed  in 
ts  natural  position,  with  plenty  of  space  to  spare.  If  you  will  plant 
n wet  ground,  set  the  roots  on  the  surfau1.,  and  heap  the  soil  over 
hem,  but  all  such  cases  should  be  left  until  spring.  The  great  secret 
I successful  planting,  is  to  obtain  plants  with  good  roots  that  have 
lever  been  allowed  to  get  dry,  filling  in  carefully  around  every  rootlet 
fith  the  hand,  so  that  no  empty  space  is  left,  using  mellow  soil  alone 
or  this  purpose,  without  any  manure ; and  putting  the  young  trees 
ery  little  or  no  deeper  in  the  ground  than  they  were  in  the  nursery. 
Irape  vines  may  be  treated  a little  differently  in  regard  to  depth  of 
etting.  If  the  roots  and  branches  are  dry,  or  partially  so,  when  re- 
eived,  bury  all  in  the  ground  for  two  or  three  weeks ; this  will  often 
ave  them.  Trees  or  shrubs  that  are  liable  to  winter-kill,  should  not 
■e  transplanted  until  spring,  and  many  prefer  spring  to  fall  planting, 
pring  transplanted  plants  are  full  of  sap,  and  consequently  get  a good 
tart,  but  this  is  of  less  account  than  doing  the  work  well. 

Lime  in  Transplanting  Trees. — An  English  publication  says  that  a 
irge  plantation  of  trees  has  been  formed  in  that  country,  within  a few 
ears  past,  without  the  loss  of  a single  tree,  by  putting  a small  quan- 
ty  of  lime  in  the  hole  when  planting  the  tree.  Four  bushels  of  lime 
27 


418 


PRACTICAL  CYCLOPAEDIA. 


are  said  to  be  sufficient  for  an  acre.  The  lime  is  thoroughly  mixed 
with  the  soil,  in  order  that  it  may  be  reached  by  the  roots  with  equal 
facility  in  every  direction,  as  its  principal  effect  is  to  push  forward  the 
tree  during  the  first  precarious  stages  of  its  growth. 

To  Transplant  Nut-Bearing  Trees. — Cut  the  long  tap  root  about  a 
foot  below  the  surface  a year  before  transplanting.  This  causes  nu- 
merous fibrous  roots  to  be  thrown  out,  and  the  tree  may  afterwards  be 
removed  with  but  little  risk  of  injury. 

Removing  Large  Trees. — Dig  a trench  around  at  a distance  from 
the  tree — depending  on  the  size  of  the  tree — and  leave  the  mass  of 
earth  to  freeze.  When  frozen  the  earth  may  be  taken  out  from  be- 
neath, and  the  large  roots  clipped,  when  with  a strong  rope  attached 
to  the  top  it  may  be  overturned  and  transferred  to  the  desired  loca- 
tion on  a stone-boat  or  sled. 

Culture  of  the  Locust. — A writer  says  the  locust  tree  grows  in  twen- 
ty years  to  a goodly  size.  Its  use  in  ship-building,  for  fence  posts,  as 
well  as  for  manifold  purposes  in  the  arts  and  manufactures,  is  render- 
ing it  every  year  more  and  more  valuable  as  an  article  of  commerce, 
and  it  already  commands  a high  price.  An  acre  of  locusts  of  fifteen 
years'  growth  will  bring  $800  to  $1000 ; of  twenty  years’  growth, 
$1500,  without  the  labor  of  cutting  and  carrying  to  market. 

Planting  Locust  Seeds. — The  best  treatment  of  lucust  seed  to  insure 
a speedy  germination,  is  to  gather  the  seed  as  soon  as  ripe  in  the  fall, 
shell  them  and  put  them  in  a box  of  sand,  keep  the  sand  moist  and  ex- 
posed to  the  weather  until  spring,  then  sift  the  sand  out,  and  plant  in 
April,  about  the  usual  time  of  planting  corn.  When  seed  are  not  pro- 
cured in  time  to  adopt  this  method,  take  them  at  the  proper  time  of 
planting,  pour  hot  (not  boiling)  water  on  them : let  them  stand  in  the 
water  in  a warm  place  for  several  days,  changing  the  water  every 
second  day,  when  some  of  the  seed  will  become  considerably  swollen  ; 
these  should  be  picked  out  and  planted ; let  the  others  remain  in  the 
water  until  the  shell  becomes  soaked  and  the  kernel  swollen,  and  plant 
as  before.  With  this  treatment  they  will  grow  as  readily  as  Indian 
corn.  Plant  first  in  nursery  rows,  putting  the  seed  six  inches  apart, 
and  the  rows  four  feet  asunder,  and  transplant  the  first  or  second 
spring  following. 

Planting  a Walnut  Grove. — Plant  the  nuts  in  the  fall  about  two 
inches  deep,  and  if  not  too  close  together  and  they  are  well  taken  care 
of,  in  six  or  seven  years  they  will  commence  bearing.  Keep  the  weeds 
down  and  the  stock  from  them,  and  in  a few  years  you  will  have  a 
beautiful  grove,  and  valuable  both  for  the  timber  and  the  nuts. 


LAWN  AND  TREES. 


419 


Wind-Breaks . — Says  the  editor  of  the  American  Agriculturist : A 
protecting  hedge  of  some  fast- growing  tree  is  of  great  service,  espe- 
sially  in  districts  where  high  winds  prevail.  The  soft  maple,  silver  pop- 
lar, Ailanthus,  and  white  willow  are  quick-growing  deciduous  trees 
for  this  purpose.  The  Norway  spruce,  white  pine  and  arbor  vitae  are 
the  most  rapidly  growing  evergreens. 

Botanic  Names  of  Trees. — The  following  list  of  botanical  names  of 
some  of  our  most  common  trees  will  be  found  useful  to  all  readers. 
Those  with  an  asterisk  (*)  are  foreign ; the  others  are  natives  of  the 

United  States  and  Canada : 

Common  Name.  Botanic  Name. 

Norway  Spruce, * Abies  excelsa. 

Balsam  Fir, Abies  balsamea. 

Hemlock  Spruce, Abies  Canadensis. 

Black  Spruce, Abies  nigra. 

False  Sycamore, * Acer  pseudo  platanus. 

Sugar  Maple, Acer  saccharinum. 

Silver  Maple, Acer  dasycarpum. 

Ailantbus, *Ailantus  glandulosa. 

Weeping  Birch, *Betula  alba  pendula. 

Spanish  Chestnut, Castanea  vesca. 

American  Chestnut, Castanea  vesc^Americana. 

Catalpa, Catalpa  syringaefolla. 

White  Hickory, Carya  alba. 

Cedar  of  Lebanan, *Cedrus  Libani. 

Indian  Cedar, *Cedrus  deodora. 

Wild  Cherry, Cerasus  Virginia na. 

Laburnum, Cytisus  laburnum. 

Persimmon, Diospyras  Virginiana. 

Copper-Leaved  Beech, *Fagus  sylvatica  cuprea. 

Purple-Leaved  Beech, *Fagus  sylvatica  purpurea. 

Weeping  Ash, *Fraxinus  excelsior  pendula. 

European  Holly, *nex  aquifolium. 

English  Walnut, *Juglans  regia. 

Black  Walnut, Juglans  nigra. 

Scotch  Larch, *Larix  Europea. 

Large-Flowered  Magnolia, Magnolia  grandiflora. 

Slaucus-Leaved  Magnolia, Magnolia  glauca. 

Sreat-Leaved  Magnolia, Magnolia  macrophylla. 

Cucumber  Tree, Magnolia  acuminata. 

Chinese  Magnolia, ^Magnolia  conspicus. 

White  Mulberry, *Morus  alba. 

Black  Mulberry, *Morus  nigra. 

Chinese  Mulberry, *Morus  alba  sinensis. 

Pine, Pinus. 

Imperial  Paulownia, *Paulownia  imperialis. 

Mountain  Ash, *Pyrus  aucuparia. 

Abele  Tree, *Populus  alba. 

Buttonwood, Platanus  occidentalis 

Oak, Quercus. 

Common  Willow, Salix  alba. 

Weeping  Willow, *Salix  Babylonica. 

Linden, *Tilea  Europes. 

Yew, *Taxus  baccata. 

Chinese  Arbor  Vitae, i.*Thuja  orientalis. 

American  Arbor  Vitae, Thuja  occidentalis. 

English  Elm, * Ulmus  campestria 

Dutoh  Elm, *Ulmus  c.  major. 

American  Elm, Ulmus  Americana. 

Weeping  Elm, Ulmus  A.  pendula. 

Slippery  Elm, Ulmus  A.  pulva. 


420 


PEAGTICAL  CYCLOPEDIA. 


Lawns. — There  is  nothing — not  even  expensive  statuary,  flowers 
and  shrubbery — that  adds  so  much  to  the  surrounding  embellishments 
of  a farmhouse  or  suburban  residence,  as  green  grass  upon  a well-kept 
lawn,  and  it  is  a beauty  that  is  permanent  and  inexpensive.  If  the 
ground  is  well  under-drained  and  the  grass  well  dressed  in  the  fall,  it 
will  start  fresh  as  soon  as  the  snow  is  off,  and  often  earlier,  and  it 
keeps  green  through  the  most  severe  drouth  upon  ground  that  has 
been  well  prepared.  With  here  and  there  a shade,  what  a lovely  sight 
it  is  to  see  children  playing  upon  a smooth  lawn.  With  what  glee  they 
run  from  tree  to  tree,  the  old  dog  joining  with  great  satisfaction  in  the 
sport.  In  spring,  in  summer,  in  autumn,  the  lawn  is  beautiful,  and 
even  in  winter  it  speaks  of  refinement  of  the  resident  occupants.  It 
tells  too  of  the  art  and  industry  in  man,  since  lawns  are  seldom  if  ever 
found  in  a natural  state.  The  sea  of  grass  upon  the  western  prairies 
is  only  beautiful  when  seen  at  a distance.  It  does  not  bear  close  in- 
spection like  the  velvety  sod  of  a lawn. 

Whenever  we  see  a lawn  turning  brown  in  summer,  we  know  that 
it  was  neither  trenched  with  the  spade,  nor  subsoil  plowed,  without 
which  manuring  will  not  always  preserve  its  perpetual  green. 

Those  who  build  country  houses  are  too  apt  to  expend  their  means 
upon  a grand  mansion,  expensive  out-buildings,  ornamental  fences, 
fine  carriages  and  horses,  and  sometimes  gaudy  inappropriate  furni- 
ture, which  is  all  unsatisfactory,  for  the  grand  house,  though  embow- 
ered in  trees,  has  no  grassy  lawn. 

Seeding  a Lawn. — A small  lawn  may  be  covered  with  sods — a large 
one  must  have  the  sod  formed  upon  it.  Two  quarts  of  white  clover 
seed  mixed  with  a bushel  of  the  chafiy  seed  of  redtop,  and  sown  evenly 
upon  the  third  of  an  acre  of  well  prepared  ground,  will  form  a fine 
lawn  turf.  Some  add  a little  seed  of  the  vernal  or  sweet-scented 
grass,  that  is  so  fragrant  in  new-mown  hay.  To  make  the  ground 
perfectly  level  and  smooth,  if  the  space  is  small,  rake  it  carefully — if  it 
is  large,  use  the  roller. 

Sodding  a Lawn. — Prepare  the  ground  as  smooth  as  possible,  after 
having  worked  it  deep  and  finely  pulverized,  and  then  go  with  your 
barrow,  if  the  distance  is  short,  to  the  spot  where  you  will  cut  your 
turf.  If  far  distant,  of  course  a cart  must  be  used  to  haul  home  the 
load.  If  less  distant,  an  ox  sled  will  be  found  more  convenient.  In  cut- 
ting sods  do  not  take  them  up  by  the  spade-full,  but  stretch  a line  and 
cut  through  the  sod  with  a sharp  spade.  If  much  is  to  be  cut,  it 
would  be  better  to  do  it  with  a plow-coulter  ground  sharp  and  set  in 
a beam  with  handles,  and  gauged  to  the  right  depth.  An  implement 


LAWN  AND  TREES. 


421 


could  be  made  with  but  little  expense,  that  would  cut  the  edges  and 
bottom  all  at  once.  If  cut  with  a spade,  line  off  the  courses  exactly  a 
foot  wide,  and  cut  the  sod  evenly  one  and  a half  inches  thick,  and 
roll  up  a course  upon  a handspike  as  big  as  two  men  can  carry  to  the 
'/ehicle  that  is  to  transport  it,  and  carry  the  roll  in  the  same  way  to 
the  ground  prepared  for  your  lawn-  and  unroll  just  as  you  would  a 
carpet.  Afterward  use  the  roller  or  something  to  compact  the  sods 
iown  firmly  in  place. 

Clipping  the  Lawn. — More  persons  fail  in  the  care  of  than  in  the 
making  of  a lawn.  They  cannot  see  the  necessity  of  the  frequent  clip- 
oir,gs,  without  which  they  cannot  have  a good  lawn  turf.  One  has 
cnly  to  look  at  the  sod  of  a once-a-year  clipped  mowing  field,  and  corn- 
care  that  with  a closely-grazed  pasture  or  roadside  sod,  and  see  which 
s preferable  for  a lawn.  Let  it  be  set  down  as  a rule  that  a lawn  can- 
lot  be  clipped  too  often,  and  that  it  must  be  clipped  twice  a month, 
md  that  it  will  improve  the  sod  to  roll  it  as  frequently.  If  there  is 
prass  enough  so  they  would  not  wear  it  out,  a troop  of  playful  children 
ipon  the  lawn  every  day  would  make  the  sod  grow  thick  and  firm, 
ind  the  grass  fine  and  soft.  It  is  a good  thing  for  a lawn  to  go  over 
t every  spring  in  a rainy  day  and  scatter  grass  seed  wherever  there  is 
he  least  show  of  bare  ground. 

Watering  and  Manuring  the  Lawn.— ML  you  have  a hydrant,  have 
t long  hose  with  a showering  muzzle,  and  use  it  often  in  dry  weather. 
Itherwise,  you  must,  if  you  desire  to  see  your  grass  always  green, 
vater  by  hand,  or  with  a watering  cart  or  garden  engine.  It  will 
greatly  add  to  the  advantage  of  watering,  if  you  will  dissolve  some 
ertilizing  substance  in  the  water,  a few  pounds  to  a hogshead  full, 
fou  may  use  guano,  salt,  niter,  lime,  potash  and  several  other  ingre- 
iients.  If  there  are  grubs  in  the  sod,  salt  them  to  death.  Carbonate, 
ihosphate,  or  sulphate  of  lime  -may  all  be  used  at  times  to  advantage 
m a lawn,  sowed  on  in  moderate  quantity.  A dressing  of  well  decom- 
>osed  compost  is  the  only  manure  that  should  be  applied,  and  that  in 
he  fall  or  early  spring. 

Planting  Lawn  Trees. — We  beg  of  you  not  to  plant  in  rows  nor  any 
^rm  of  mathematical  precision.  Follow  nature — go  to  the  woods  for 
pattern,  or  rather  to  some  natural  park,  like  the  bur-oak  groves  of 
lichigan  and  Indiana.  Keep  in  view  “what  for?”  every  time  you 
st  a tree.  The  object  is  either  ornament  or  shade — it  is  not  to  fill  up. 
^eep  also  in  view  the  fact  that  the  tree  you  are  planting  is  to  .grow. 
1 requires  a combination  of  skill,  taste,  judgment,  forethought,  that 


122 


PEACTICAL  CYCLOPAEDIA. 


few  persons  possess,  to  plant  the  trees  in  a lawn,  great  or  small — from 
a door  yard  to  a royal  park. 

The  great  thing  to  remember  is  this — a short  green- grass  and  com- 
pact sod,  is  the  leading  beauty  of  a lawn  or  park,  and  trees  and  flow- 
ers are  only  thrown  in  to  fill  up  or  hide  ugly  spots,  or  break  the 
uniformity,  or  furnish  agreeable  shade.  Make  everything — grass, 
trees,  flowers,  rocks,  water,  walls,  fences,  to  look  as  natural,  and  just 
as  little  artificial  as  possible,  and  your  lawns  will  excite  admiration  in 
strangers  and  satisfaction  in  yourself. 


THE  CULTURE  OF  ORCHARD  FRUITS. 

Fruit  as  a Medicine . — Ripe  fruit  is  the  medicine  of  nature.  Noth- 
ing could  be  more  wholesome  for  man  or  child;  and  although  green 
fruit  is,  of  course,  almost  as  fatal  as  so  much  poison,  the  ripe  is  fully 
as  thorough  a health  restorative  and  health  preserver.  Strawberries 
are  a favorite  with  all  classes,  and  constitute  a popular  luxury.  But 
who  can  compute  the  amount  of  general  health  promoted  by  this  rel- 
’sh  for  strawberries?  Who  can  imagine  how  many  pills  that  relish 
hrows  out  of  the  market;  or,  in  other  words,  to  what  extent  these 
pills  prepared  by  Mother  Nature,  and  sugar  coated,  as  it  were,  to  ren- 
der them  more  palatable,  crowd  out  of  use  those  prepared  by  the 
chemist  and  the  apothecary  ? Who  can  tell  the  number  of  disordered 
livers,  deranged  stomachs,  and  afflictive  digestive  apparatus  generally, 
the  grateful  acid  of  that  delicious  fruit  gradually  restores  to  a sound 
condition,  mocking  at  all  the  skill  of  the  ablest  physician,  vindicating 
the  simple  laws  of  Hygeia  by  their  radical  action,  and  teaching  us 
how  often  a panacea  for  some  of  the  most  painful  of  human  maladies 
lies  directly  at  our  feet,  and  is  condemned  because  it  is  so  unassuming? 
After  strawberries,  we  do  homage  especially  to  peaches  and  apples. 
They  are  the  kind  of  drugs  that  cost  comparatively  little  and  do  com- 
paratively much,  when  the  patient  is  not  too  far  gone  for  the  use  of 
such  pleasant  medicaments.  We  knew  a person  once,  who  believing 
himself  in  a decline,  and  having  been  completely  worn  out  in  patience 
by  the  experiments  of  his  doctors,  determined  to  eat  from  four  to  six 
ripe  apples  every  day,  and  note  the  result.  In  three  months  he  was 
well!  We  know  of  another,  who,  without  being  afflicted  with  any 
particular  disorder,  was  never  in  good  health,  and  for  twenty-five 
years  could  scarcely  be  said  to  enjoy  a single  week’s  exemption  from 


THE  CULTURE  OF  ORCHARD  FRUITS. 


423 


suffering.  He  then  commenced  the  habit  of  drinking  a glass  of  plain 
cider  every  morning,  and  for  the  next  twenty-five  years  never  had  a 
single  day’s  iilness.  Such  remedies  are  simple  enough! 

Planting  Fruit  Trees. — Henry  C.  Vail,  of  Sing  Sing,  N.  Y.,  urges  the 
planters  of  orchards  to  be  more  careful  in  preparing  the  soil  and  plant- 
ing trees.  The  want  of  success  in  growing  fruits  is  more  frequently  to 
braced  to  negligence  .in  this  department  than  any  other  cause.  A tree 
is  a vitalized  body,  possessed  of  delicate  organs.  By  means  of  these 
crgans  the  tree  is  enabled  to  build  itself  up  from  the  food  to  be  found 
in  the  soil  and  the  air,  also  to  perfect  its  fruit.  Study  the  habits  of 
pour  trees,  and  give  them  all  they  require ; but  of  one  thing  do  not 
lose  sight — all  fruit  trees  of  value  require  a loose,  deep  soil,  free  from 
excessive  quantities  of  water  and  well  supplied  with  mineral  food.  Is 
pour  soil  wet  ? Drain  it  deeply.  Is  it  compact  ? Loosen  it  with  a 
plow  as  deeply  as  possible,  and  follow  in  the  bottom  of  the  furrow 
with  the  lifting  sub-soil  plow,  if  in  a field;  if  in  a garden,  trench  the 
soil  deeply  throughout  the  whole  plot.  Is  it  poor  in  vegetable  ma- 
nure? Supply  none  but  those  well  decomposed — such  as  woods’  mold, 
muck,  compost,  rich  road  scrapings  and  with  a rake  mixing  it  with  the 
soil,  adding  a small  quantity  of  fine  barn  yard  manure. 

When  the  soil  has  been  thus  prepared,  a little  larger  than  the  space 
occupied  by  the  spread  roots  of  the  tree,  will  answer.  Place  the  tree  no 
leeper  than  it  grew  in  the  nursery,  unless  it  be  a pear  one,  quince  stock, 
when  it  should  be  left  so  as  to  entirely  cover  the  quince  with  soil.  None 
but  the  best  soil  should  be  put  under  or  about  the  roots.  No  plaster, 
ashes,  phosphates,  or  guano,  should  touch  them.  No  fermenting  ma- 
lures  of  any  kind  should  be  allowed  under  the  tree  to  injure  its  roots 
oy  the  escape  of  gases.  Sprinkle  fine  soil  on  the  roots  while  the  tree 
-s  held  still,  regulating  it  as  necessary  to  secure  the  natural  position.  In 
all  but  heavy  clay  soils,  pour  a pail  of  water  over  the  loose  earth  and  al- 
ow it  to  settle  away  among  the  fine  rootlets.  Don’t  churn  the  tree  up  and 
lown  in  the  hole.  Don't  trample  on  the  earth  with  your  feet  leaving  great 
paces  in  which  no  soil  finds  its  way.  Don't  throw  in  clumps  of  earth 
or  stones.  Fill  up  the  hole  carefully,  keeping  away  grass  and  sods ; cov- 
3r  a wide  space  around  the  tree  with  coarse  litter,  leaves,  salt,  hay,  and 
last,  tan  bark,  or  stones  loosely  piled  around.  These  will  shade  the 
soil,  keep  in  moisture,  and  enable  you  to  water  the  tree  without  form- 
ing a thick  crust  on  the  top  of  the  soil  or  packing  it  down  too  closely. 

Should  you  be  unable  to  subsoil  or  trench  all  your  land,  dig  wide 
and  deep  holes,  leaving  out  all  the  subsoil,  returning  nothing  but  sur- 
face soil,  and  proceeding  as  before.  For  large  trees  use  strong,  limber 


42d 


PRACTICAL  CYCLOPEDIA. 


stakes,  to  which  they  should  be  attached  by  soft  ties  of  willow  oi 
straw.  Trees  thus  carefully  set,  will  grow  and  reward  the  planter. 

All  newly  planted  trees  require  to  be  kept  hoed  around,  or  the 
ground  covered  with  a mulch  of  fresh  mown  grass,  tan  bark,  etc,,  du- 
ring the  first  summer,  and  should  have  it  continued  for  years.  The 
extra  growth  will  more  than  repay  the  expense.  When  not  done,  in 
ordinary  seasons,  instead  of  obtaining  a vigorous  growth  many  will 
die. 

For  Propagating  Trees  and  Plants  by  Cuttings. — Apples,  pears, 
plums,  apricots,  &c.,  roses  and  other  plants  easy  to  live.  Put  the 
whole  cutting  in  the  ground,  bent  in  the  form  of  a bow,  with  the  cen- 
ter part  up,  and  just  on  a level  with  the  surface;  at  which  point  there 
must  be  a good  bud  or  shoot,  which  is  the  only  part  exposed  to  the 
air ; the  other,  being  protected  by  the  earth  from  drying  up,  supports 
and  gives  vigor  to  the  bud,  which  starts  directly  into  leaf,  and  in  Its 
turn  helps  the  cutting  to  form  roots,  and  the  whole  even  forms  a thri- 
ving tree.  The  method  of  setting  them  is  to  form  two  drills  about 
three  inches  apart,  with  a sharp  ridge  between,  over  which  bend  the 
cutting  and  stick  an  end  in  each  drill,  and  cover  up  and  press  the  earth 
firmly,  and  water  freely.  Cuttings  should  be  of  the  last  year’s  growth, 
fresh  and  vigorous.  Out  of  a hundred  cuttings  put  out  in  June,  not 
one  but  was  thriving  in  August  in  the  open  air,  without  shade  or  ex- 
tra care,  except  watering  a few  times  soon  after  they  were  planted. 

The  Apple. — The  apple  is  universally  and  justly  admitted  to  be  the 
most  important  of  all  fruits.  Its  hardiness,  productiveness,  ease  of 
culture,  and  long  continuance — and  the  facility  with  which  it  is  kept 
and  ripened — all  concur  to  place  it  first  in  general  value. 

Farly  Care  of  Fruit  Trees. — The  following  sensible  hints  are  from 
a writer  in  the  Boston  Cultivator : The  first  eight  years  of  the  life  of 
a fruit  tree  are  the  most  important,  and  require  judicious  manage- 
ment. If  a good  compact  head  is  formed  in  this  period,  it  will  need 
comparatively  little  pruning  afterward.  The  wood  is  of  the  first  con- 
sequence in  these,  years,  and  fruit  should  be  steadily  sacrificed  for  the 
future  good  of  the  tree.  Apply  the  knife  above  and  the  compost  be- 
low and  keep  the  heads  as  much  in  a pyramidal  shape  as  possible.  In 
due  time  you  will  have  abundant  fruit  and  limbs  strong  enough  to 
hold  it. 

Fruit  or  Wood. — There  are  two  principles  in  fruit  trees ; the  growth 
of  fruit  and  the  growth  of  wood.  It  is  the  fruit  grower’s  business, 
says  the  Valley  Farmer , to  attend  to  these  and  see  that  they  are  prop- 
erly directed.  It  is  in  his  power  to  divert  the  growth  as  he  wishes. 


THE  CULTURE  OF  ORCHARD  FRUITS 


425 


He  has  the  reins  of  the  sap,  so  to  speak,  in  his  hands.  It  is  his  busi- 
ness when  the  tree  is  young  to  grow  all  the  wood  he  can.  But  when 
the  time  for  bearing  has  come,  (and  that  may  come  early,)  he  must 
give  the  reins  a turn,  and  direct  the  reins  of  the  tree  to  growing  fruit. 
To  this  end,  he  is  to  pinch  off  the  tips  of -his  main  shoots,  of  all  the 
shoots,  if  he  wishes  a general  and  generous  bearing.  This  will  have 
a tendency  to  develop  fruit  spurs;  the  tree’s  attention  is  directed  tow- 
ards maternity.  Next  year  there  will  be  a prospect  of  fruit,  if  the 
thing  is  not  prematurely  done;  a tree  cannot  bear  before  it  is  fit  to 
bear. 

To  Obtain  Fruit  in  New  Places. — The  quickest  return  is  from  plant- 
ing strawberries.  Muskmelons  and  watermelons  will  yield  their  de- 
licious products  four  months  after  planting.  Good  sized  plants  of 
gooseberries,  currants,  raspberries,  and  blackberries,  will  bear  the  sec- 
ond year.  Dwarf  pears  of  the  right  sorts,  and  under  the  right  man- 
agement, come  quickly  into  bearing — some  the  second  year.  Grapes 
afford  fruit  soon — usually  beginning  to  bear  the  second  and  third  year. 
Of  dwarf  apples  half  a peck  per  tree  is  often  obtained  the  third  year 
from  the  most  profitable  sorts. 

Fruit  Trees  Near  Barn  Yards. — We  have  known  peach  trees  to 
grow  four  feet  in  a year  when  planted  on  the  margin  of  a barnyard, 
and  others  every  way  else  alike,  away  from  the  barnyard,  but  eight 
inches.  Fine  crops  of  peaches  and  apples  may  be  had  by  setting  trees 
around  such  yards. 

How  to  Produce  Large  Fruit. — We  find  the  following  curious  state- 
ment in  Emery's  Journal , and  think  it  well  worth  a trial : By  a very 
simple  and  easy  process,  fruits  of  many  kinds  may  be  raised  about 
)ne-third  larger  than  is  usually  the  case,  and  of  greatly  improved 
[uality.  The  secret  consists  in  supporting  the  fruits  so  that  they  shall 
lot  be  allowed  to  hang  their  whole  weight  upon  the  stock,  or  twist 
hout  in  the  wind.  The  writer  states  that  when  fruit  is  allowed  to 
lang  naturally  upon  the  stock,  the  increasing  weight  strains  the  stem 
>r  twig,  and  thus  lessens  the  quantity  of  nutritious  food  flowing  to 
he  fruit,  which  may  be  supported  either  by  tying  it  to  a branch  with 
> piece  of  string  or  by  inclosing  it  in  a small  net.  Flowers,  such  as 
ahlias  or  peonies,  may  also  be  rendered  much  larger  by  the  adoption 
f this  system. 

Orchards  in  Grass. — No  man  living,  says  Judge  French,  can  show 
good  orchard  of  grafted  fruit  which  was  kept  in  grass  the  first  ten 
cars  of  its  life.  It  is  a point  settled  beyond  controversy,  that  orch- 


426 


PEACTICAL  CYCLOPAEDIA. 


ards,  to  be  healthy  and  productive,  must  be  cultivated  most  of  the 
time. 

Productiveness  arid  Profit  of  Orchards. — Henry  Ward  Beecher  say 
an  acre  of  potatoes  will  not  produce  as  much  as  the  same  area  in  orch- 
ard, with  five  times  the  labor. 

To  Prevent  Pry  Pot  in  Apple  Trees. — A load  of  green  manure  from 
the  barn-yard  placed  around  the  roots  of  each  tree  subject  to  “dry 
rot,”  has  proved  a sure  specific  against  this  destructive  disease — so 
says  an  experienced  neighbor  of  mine.  It  should  be  applied  in  the 
fall  or  winter. 

Renovating  Old  Apple  Trees. — “Dig  about  and  dung  it,”  was  the 
scriptural  way  of  renewing  barren  trees.  Success  attends  the  same 
method  now.  Dig  “about,”  certainly  as  far  as  the  branches  extend 
but  do  not  dig  too  deep,  or  injure  the  roots  unnecessarily.  Stirring 
the  surface  soil  frequently,  is  what  they  want.  Try  that,  and  you  will 
be  amazed  at  the  renovation  you  work  in  old  apple  trees. 

To  Prevent  Frost  from  Injuring  Fruit  Trees. — The  Superintendent 
of  the  Missouri  Blind  Institution  says  he  has  proved  by  three  years1 
satisfactory  experimenting  that  by  tying  one  end  of  a clothes  line  tc 
the  lower  branch  on  one  side  of  a tree,  then  throwing  it  over  the  top 
and  across  the  middle  of  the  tree  and  placing  the  other  end  in  a tut 
of  water — keeping  it  there  during  the  whole  time  there  is  the  least 
likelihood  of  a sudden  frost  after  the  buds  first  begin  to  swell  in  the 
spring — will  invariably  protect  the  fruit  wholly  from  the  effects  of 
frost. 

Parren  Fruit  Trees. — Occasionally  pear  and  apple  trees  make  strong 
and  vigorous  growth,  year  after  year,  but  fail  to  set  any  fruit.  Now 
is  the  time  to  compel  them  to  form  fruit  buds.  Dig  a trench  around 
the  body  of  the  tree  one-third  the  diameter  of  the  extending  limbs 
cut  the  trench  deep,  cutting  off  every  root ; then  fill  in  again.  This 
cutting  of  the  roots  checks  the  upward  flow  of  sap,  and  causes  more  of 
it,  after  being  elaborated  by  the  leaf,  to  be  deposited  in  the  buds  and 
short  branches,  and  next  year  spurs  will  be  formed  giving  fruit  with- 
out fail  the  following  season. 

How  the  Spaniards  Secure  an  Abundance  of  Fruit. — When  a Span- 
iard eats  a peach  or  pear  by  the  roadside,  wherever  he  is,  he  digs  a 
hole  in  the  ground  with  his  foot,  and  covers  the  seed.  Consequently; 
all  over  Spain,  by  the  roadsides  and  elsewhere,  fruit  in  great  abun 
dance  tempts  the  taste,  and  is  ever  free.  Let  this  practice  be  imitated 
in  our  country,  and  the  weary  wanderer  will  be  blest,  and  bless  the 
hand  that  ministered  to  his  comfort  and  joy.  We  are  bound  to  leave- 


THE  CULTURE  OF  ORCHARD  FRUITS. 


427 


the  world  as  good,  or  better,  than  we  found  it,  and  Le  is  a selfish  churl 
who  basks  under  the  shadow,  and  eats  the  fruit  of  trees  which  other 
hands  have  planted,  if  he  will  not  also  plant  trees  which  shall  yield 
fruit  to  coming  generations. 

Long-Keeping  Apples. — Apples  that  are  remarkably  well  covered 
with  wax  never  fail  to  keep  long  and  preserve  a good  flavor — whether 
they  are  summer,  fall,  or  winter  apples.  My  friend,  Rev.  Joseph 
Jones,  of  Berea,  informs  me  that  he  raised  on  his  farm  some  winter 
apples  of  this  description  which  he  kept  without  difficulty  in  consider- 
able quantities  until  the  fourth  of  July. 

Stamping  Fruit. — A German  Journal  publishes  the  following : At 
Vienna,  for  some  time  past,  fruit  dealers  have  sold  peaches,  pears,  ap- 
ples, apricots,  etc.,  ornamented  with  armorial  bearings,  designs,  init- 
ials and  names.  The  impressions  of  these  things  are  effected  in  a very 
simple  manner.  A fine  fruit  is  selected  at  the  moment  it  is  beginning 
to  ripen — that  is,  to  take  red  color — and  paper,  in  which  the  designs 
are  neatly  cut  out,  is  affixed.  After  awhile  the  envelope  is  removed, 
and  the  part  of  the  fruit  which  has  been  covered  is  brilliantly  white. 

Wash  for  Fruit  Trees. — Dissolve  one  pound  common  sal  soda  in  a 
gallon  of  water,  and  wash.  Solon  Robinson  says,  caustic  soda  wash  is 
me  of  the  best  things  we  ever  saw  applied  to  a fruit  tree.  It  will 
nake  the  bark  as  smooth  as  if  wax-polished.  It  leaves  no  harbor  for 
nsects  under  pieces  of  dead  bark.  He  recommends  to  make  it  by 
mating  the  common  sal  soda  red  hot  in  any  old  iron  vessel,  and  then 
naking  a ley  of  it — say  about  one  pound  of  the  salts  to  a gallon  of 
vater — and  washing  the  trees  with  a brush.  It  is  best  to  put  it  on  in 
he  spring.  A piece  of  old  stove  pipe,  battered  up  at  one  end,  and 
tuck  into  one  of  the  stove-holes  answers  very  well  to  heat  the  soda 
n.  The  wash  should  be  too  caustic  to  put  your  hands  in. 

Another  Wash. — Mr.  Carpenter,  of  Hew  York,  recommends  soft 
oap  as  the  very  best  material  that  can  be  used  in  spring  as  a tree 
vash.  It  should  be  manipulated  into  such  a consistency  that  it  can 
>e  put  on  like  paint  with  a brush,  first  scraping  off  the  loose  bark.  It 
(lakes  tne  bark  as  smooth  as  willow  twigs.  Some  wash  twice  a year 
flth  soap  and  water — one  third  soft-soap  and  two-thirds  water. 

Sulphate  of  Iron  for  Trees. — It  is  stated  as  a new  discovery,  that 
wonderful  effects  may  be  obtained  by  watering  fruit  trees  and  vegeta- 
bles with  a solution  of  sulphate  of  iron.  Under  this  system  beans  will 
;row  to  nearly  double  the  size,  and  will  acquire  a much  more  savory 
aste.  The  pear  seems  to  be  particularly  well  adapted  to  this  treat- 


428 


PKACTICAL  CYCLOPAEDIA. 


ment.  Old  nails  thrown  into  water  and  left  to  rust  there,  will  impart 
to  it  all  the  necessary  qualities  for  forcing  vegetation  as  described. 

To  Destroy  Caterpillars. — If  the  limbs  are  too  high  to  be  reached 
by  the  hand,  take  a pole  and  tie  on  a sponge  saturated  with  coal  oil, 
and  brush  them  off  with  it.  See  article  on  Pests. 

To  Save  Girdled  Fruit  Trees. — Trees  girdled  by  rabbits,  mice,  &c., 
may  be  saved  as  follows  : When  the  sap  flows  freely  in  the  spring,  take 
a keen  knife,  run  it  around  the  trunk  of  the  tree  above  and  below  the 
wound,  cutting  to  the  hard  wood,  and  peel  the  gnawed  bark  if  any ; 
when  that  has  been  done,  take  another  piece  of  bark,  just  to  fit  and  re- 
place it ; then  spread  a rag  with  grafting  wax,  and  bind  it  so  that  the 
water  cannot  penetrate  any  part  of  the  wounded  trunk.  When  the 
tree  is  merely  wounded,  but  not  entirely  girdled,  heap  up  earth  above 
the  wounded  part,  or  apply  grafting  wax  warm  enough  to  spread  easily 
using  a common  paint  brush,  and  pressing  on  to  it  white  wrapping 
paper  or  cotton  cloth,  to  keep  the  wax  from  running  when  the  sun 
shines  upon  it,  or,  tie  pieces  of  tarred ’waxed  cloth  tightly  about  the 
wounded  part.  A reliable  remedy  for  connecting  the  upper  and  lower 
portions  of  the  bark  of  fruit  trees,  separated  by  the  gnawing  of  mice, 
&c.,  is  to  provide  a number  of  young  shoots  or  portions  of  the  branch- 
es, and  as  they  are  wanted,  sharpen  them  in  the  form  of  a wedge  at 
•each  end,  making  them  long  enough  to  connect  the  upper  and  lower 
portions  of  the  bark  separated  by  gnawing.  A chisel,  the  breadth  of 
which  is  about  equal  to  the  diameter  of  the  shoots,  is  then  driven  into 
the  bark,  (say  half  an  inch  from  the  gnawed  edge,)  both  above  and  be- 
low, and  the  prepared  or  sharpened  shoot  is  then  firmly  pressed  at 
each  end  into  the  cut  made  by  the  chisel.  This  is  easily  done  by  first 
bending  the  shoot  outwards  at  the  middle,  so  as  to  allow  each  end  to 
enter,  and  then  crowding  it  in  again.  The  place  must  be  then  well 
waxed.  The  edge  of  the  chisel  must  be  placed  so  as  to  make  a hori- 
zontal line  in  the  bark.  When  the  shoot  is  placed  in  the  cut  thus 
made,  some  portion  of  the  line  between  the  bark  and  the  wood  in  both 
tree  and  shoot,  must  necessarily  coincide,  and  as  a consequence,  the 
two  parts  almost  invariably  adhere  and  grow  together — there  is  scarce- 
ly a failure.  To  prevent  girdled  trees  see  article  on  Pests. 

Pruning — When  to  Prune. — At  a recent  discussion  by  the  Farm- 
ers Club,  N.  Y.,  it  was  agreed  as  the  result  of  experience  that  the  best 
time  to  prune  is  in  the  summer  when  the  trees  are  growing.  Trees 
pruned  at  that  time  heal  more  readily,  and  are  less  likely  to  be  at- 
tacked by  black  blast,  or  otherwise  injured,  than  if  pruned  in  the  win- 
ter. The  American  Agriculturist  says  the  month  of  June  is  the  best 


THE  CULTURE  OF  ORCHARD  FRUITS. 


429 


.ime  to  prune.  A sharp  knife  should  always  be  used  so  as  to  make  a 
dean  cut.  Cut  to  an  outside  or  inside  bud  if  you  would  contract  or 
>pen  the  head  of  the  tree.  The  upper  bud,  without  accident,  will 
'row  and  lengthen  the  limb.  Geo.  Hite,  of  Morrisiana,  N.  Y.,  is  in 
avor  of  winter  pruning,  that  is,  after  the  greatest  frost,  and  before  the 
ap  starts.  In  February,  he  says,  is  the  best  time  certainly  for  pru- 
ning peach  trees.  If  he  had  more  trees  than  he  could  prune  in  Feb- 
uary,  he  would  go  over  some  of  them  before  that  time. 

The  Mw  York  Tribune  says,  There  never  was  a more  certain  truth 
ttered  than  the  following  words  of  the  editor  of  The  Ncw-England 
farmer,  who  is  not  only  a practical  farmer,  but  one  who  never  does  a 
hing  without  first  answering  the  question,  “ What  for  ?”  to  the  satis- 
iction  of  his  own  reason,  and  therefore  is  more  entitled  to  attention 
tan  a mere  utterer  of  dogmatisms.  He  says  : Never  prune  an  apple 
:ee  in  the  months  of  March,  April  or  May.  All  the  borers  in  the 
orld  do  not  commit  half  the  havoc  in  our  orchards  that  the  pruning- 
aife  and  saw  do,  applied  at  the  wrong  season  of  the  year.  In  the 
Dring  the  sap  is  abundant,  thin  and  active,  and  where  limbs  are  taken 
T it  passes  through  the  pores  of  the  wood  to  the  surface,  and  coming 
l contact  with  the  atmosphere,  becomes  bitter  and  acrid,  runs  down 
le  bark  and  poisons  it,  so  that  it  is  often  killed  quite  into  the  wood, 
ais  is  what  causes  most  of  the  black  lines  so  often  seen  upon  apple 
ees,  and  which  frequently  cause  their  death,  Mr.  Carpenter,  of 
ew  York,  says,  If  it  is  to  produce  an  increased  growth  of  wood  upon 
e tree,  pruning  may  be  done  in  autumn  or  early  winter. 

Preserving  Grafts, — Pack  them  in  sawdust  from  green  hemlock  or 
her  moist  timber.  Sand  skillfully  used  will  answer,  but  if  too  dry 
•sorbs  too  much  moisture,  and  if  too  moist  is  more  destructive  still, 
d at  best  is  injurious  to  the  knife  in  grafting. 

To  Revive  Dried  Cions. — Mr.  Carpenter  says  the  very  best  way  is 
wrap  them  up  in  damp  moss.  In  a few  days  the  cions  wil]  revive 
d look  fresh.  Or  they  may  be  buried  entirely  in  the  earth  for  two 
three  weeks. 

To  Transmit  Cions  by  Mail. — Dr.  Parker,  of  Ithica,  N.  Y.,  says  the 
ly  safe  and  proper  way  is  to  touch  the  ends  with  a thick  solution  of 
m arabic  and  wrap  them  in  dry  paper.  They  should,  when  received, 
packed  in  dry  sand  in  a box,  and  buried  about  two  feet  deep  on  the 
^th  side  of  a building.  The  box  should  have  an  inclined  top  to  shed 
3 rain. 

Grafting  Wax. — Geo.  H.  Hite  gives  the  following : Twenty-eight 
Tsof  Burgundy  pitch;  twenty-eight  parts  of  common  pine  pitch; 


430 


PEACTICAL  CICLOPiEDIA. 


fourteen  parts  tallow ; sixteen  parts  beeswax ; fourteen  parts  of  yellow 
ochre.  For  large  wounds  put  it  on  hot  with  a spatula. 

Mr.  Burgess  gives  this  : Equal  parts  of  mutton  tallow  and  beeswax 
and  W.  S.  Carpenter  recommends  two  pounds  of  resin,  one  pound  oi 
tallow,  one  pound  of  beeswax,  which  he  says  adheres  well,  is  pliable 
and  easily  worked,  easily  made,  and  not  expensive. 

Four  pounds  resin,  two  pounds  tallow  and  one  pound  beeswax  make 
a good  and  cheap  grafting  wax.  These  three  ingredients  are  used  ir 
various  proportions — sometimes  in  equal  quantities — sometimes  eight 
parts  resin,  and  three  each  of  tallow  and  beeswax,  or  eight  parts  res- 
in, five  of  beeswax,  three  of  tallow,  &c.  By  using  lard  instead  of  tal- 
low, as  it  is  softer,  more  resin  may  be  employed. 

The  following  has  been  recommended  : One  pint  linseed  oil,  three 
pounds  resin,  one  pound  beeswax — melt  well,  and  pour  into  a vesse' 
of  water — grease  the  hands  and  pull  until  white. 

Watson' s Grafting  Wax. — Melt  together  two  parts  of  resin,  twe 
black  pitch,  one  white  turpentine,  one  tallow,  one  beeswax.  Applied 
melted  with  a brush. 

New  Grafting  Wax. — Take  two  ounces  of  common  resin,  melt  it 
slow  over  a fire,  being  careful  not  to  heat  it  so  much  as  to  make  it 
throw  off  its  spirit  of  turpentine.  When  it  becomes  clear  as  syrup, 
add  a little  less  than  an  ounce  of  alcohol,  and  mix  well  and  put  in  a 
bottle  at  once  and  cork  tight.  Alcohol  is  to  be  added  sufficient  tc 
make  the  mixture  liquid  and  keep  it  so,  and  when  applied  to  trees  it 
hardens  at  once  and  forms  an  air  tight  covering. 

Lefort' s Liquid  Grafting  Wax. — Until  lately  this  formula  has  beer 
kept  secret,  and  the  preparation  sold  at  a high  price.  All  who  have 
used  it  speak  of  it  as  the  best  preparation  for  covering  wounds  ir 
trees  that  has  ever  been  invented.  Good  for  all  abrasions  for  the  skii 
of  trees  or  animals.  It  must  be  kept  in  a corked  bottle  and  applied 
with  a brush. 

“ Melt  one  pound  of  common  resin  over  a gentle  fire.  Add  toitar 
ounce  of  beef  tallow  and  stir  it  well.  Take  it  from  the  fire,  let  it  coo 
down  a little  and  then  mix  with  it  a tablespoonful  of  spirits  of  tur- 
pentine, and  after  that  about  seven  ounces  of  very  strong  alcohol  (9c 
per  cent.)  to  be  had  at  any  druggist’s  store.  The  alcohol  cools  it  dowi 
so  rapidly  that  it  will  be  necessary  to  put  it  again  on  the  fire,  stirring 
it  constantly.  Still  the  utmost  care  must  be  exercised  to  prevent  th 
alcohol  from  getting  inflamed.  To  avoid  it,  the  best  way  is  to  remov( 
the  vessel  from  the  fire,  when  the  lump  that  may  have  been  formed 
commences  melting  again.  This  must  be  continued  till  the  whole  if 


THE  CULTURE  OF  ORCHARD  FRUITS. 


431 


i homogeneous  mass  similar  to  honey.  After  a few  days’  exposure  to 
he  atmosphere  in  a thin  coat,  it  assumes  a whitish  color,  and  becomes 
is  hard  as  stone,  being  impervious  to  water  and  air.” 

Substitute  for  Grafting  Wax . — Melt  resin  with  alcohol  in  sufficient 
>roportions  to  form  a thick  paste,  and  apply  with  a brush. 

■ Wounded  Fruit  Trees. — The  wounds  may  be  covered  thinly  with 
ny  of  the  above  preparations,  or  with  a composition  made  by  dissolv- 
ng  shellac  in  alcohol.  Give  the  trees  good  culture  so  as  to  make  them 
;row  rapidly.  The  gum  shellac  dissolved  in  alcohol  will  immediately 
top  bleeding  in  grape  vines,  where  pruning  is  delayed  until  the  sap 
tarts.  The  liquid  is  easily  applied,  and  may  be  kept  for  years  ready 
or  use,  if  kept  tightly  corked  in  a bottle. 

A Waterproof  Varnish  for  Trees. — Melt  seed-lac,  or  shellac,  in  a 
•ot  in  a water  bath  like  a common  glue  pot,  and  then  saturate  the  lac 
nth  a solution  of  four  parts  of  water  to  one  part  of  spirits  of  ammon- 
a.  Let  the  mixture  stand  three  or  four  hours  in  a warm  place,  and 
hen  put  the  pot  again  over  the  fire  and  add  boiling  water  to  it,  stirr- 
ig  all  the  time  until  all  is  homogeneous. 

To  Prevent  Fruit  Trees  from  Splitting. — The  editor  of  the  Agricul- 
urist  directs  that  if  there  are  crotches  liable  to  split  down  under  a 
eavy  load  of  fruit  or  violent  wind,  take  a vigorous  shoot,  in  spring, 
nd  insert  one  end  under  the  bark  of  the  main  stem  and  the  other  un- 
er  the  opposite  branch.  Tie  the  branches  firmly  together  to  prevent 
tipping  apart  in  windy  weather.  Or  if  a growing  sprout  can  be 
>und  near  the  right  place,  cut  off  the  top  and  insert  it  under  the  bark 
f the  opposite  limb. 

The  Prairie  Farmer  says : Take  a small  limb  on  each  fork,  and 
Lean  them  of  leaves  and  lateral  branches  for  most  of  their  length, 
ring  them  carefully  together  and  wind  them  round  each  other,  from 
ae  main  branch  to  the  other.  In  twelve  months  they  will  have  uni- 
id  and  in  two  years  the  ends  can  be  cut  off. 

Profitableness  of  Pear  Culture. — W.  Sharp,  of  Lockport,  N.  Y., 
■ates  that  several  of  his  neighbors  set  out  pear  orchards  six  years 
?o,  and  none  has  received  for  them  less  than  five  hundred  dollars  per 
3re — some  seven  hundred  dollars — and  if  every  tree  should  now  die, 
le  investment  was  good.  Others  had  lost  largely  by  blight.  Such 
’chards,  set  out  years  ago,  had  been  neglected,  and  produced  little, 
person  near  Vicksburg,  Miss.,  in  1859,  sold  from  two  hundred  and 
ty  trees,  occupying  two  and  a half  acres  of  land,  fruit  to  the  amount 
five  thousand  dollars.  That  of  a single  tree  sold  for  eighty  dollars. 
Best  Varieties  of  Pears. — The  Fruit  Growers’ Society  of  Western 


432 


PRACTICAL  CYCLOPEDIA. 


New  York  recommend  fourteen  varieties  in  the  following  order:  1st, 
Bartlett;  2d,  Angouleme;  3d,  Louise  Bonne;  Sheldon,  Lawrence, 
Doyenne  d’Ete;  4th,  Seckel,  Belle  Lucrative;  5th,  Beurre  Giffard, 
Beurre  Aujou;  6th,  Rostiezer,  Flemish  Beauty,  Winter  Nelis,  7th 
Beurre  Bose. 

Pears  for  Cold  Regions. — The  Country  Gentleman  recommends  Oi- 
band’s  Summer,  Beurre  Giffard,  for  early  varieties;  Virgalieu  an. 
Flemish  Beauty  for  Autumn  pears;  and  Lawrence  and  Winter  Nelit 
for  late  sorts. 

Remedy  for  Pear  Tree  Blight. — Mrs.  Weller  Dean,  of  Rockport, 
Ohio,  says  that  blight  might  not  only  be  prevented  in  healthy  trees, 
but  might  be  successfully  arrested,  in  many  trees,  after  it  had  made 
considerable  progress,  by  means  of  repeatedly  washing  the  bodies  of 
the  trees  with  a saturated  solution  of  sulphate  of  iron  (copperas)  at  a 
time  when  the  sap  is  in  active  circulation. 

Ripening  Pears. — It  is  the  opinion  of  all  pear  culturists  that  the 
fruit  should  not  be  allowed  to  ripen  on  the  trees.  Indeed  some  varie- 
ties will  not  hold  on  until  ripe,  and  if  left  to  ripen  on  the  ground  they 
are  nearly  worthless.  As  a rule,  all  pears  should  be  picked  from  the 
tree  and  ripened  in  a dry,  cool  room. 

After  picking,  says  Gen.  S.  M.  Wade,  place  them  in  a cellar,  or  a 
place  with  a low  temperature ; keep  them  cool  and  dry,  and  as  you 
wish  them  to  ripen,  take  them  up  stairs  into  a higher  temperature- 
say  65  to  80  degrees.  Pears  never  get  tender  and  buttery  in  a low 
temperature. 

To  illustrate  the  importance  of  the  proper  ripening  of  pears,  a storj 
was  told  at  the  late  session  of  the  American  Pomological  Society  aboul 
a gentleman’s  buying  a.  crop  of  the  Winter  Nelis  of  a neighboring  far- 
mer who  said  he  had  fed  it  to  his  hogs  for  thirty  years.  The  gentle- 
man bought  the  farmer’s  crop  of  pears,  took  them  home,  stored  then 
in  his  cellar,  piling  potatoes  over  them.  When  ripened,  he  sent  his 
farmer  friend  a half  dozen  of  them,  who  was  so  pleased  with  their  riel 

flavor  that  he  soon  came  over  to  see  Mr.  P , and  get  grafts  oi 

that  new  variety  of  pears  he  had  sent  him. 

Where  to  Plant  Peach  Trees. — A peach  grower  writes  as  follows 
After  several  years  experience  and  close  observation,  the  writer  ha£ 
found  that  those  peach  orchards  planted  upon  an  elevation  having  i 
hight  greater  than  the  surrounding  lands,  produce  a crop  of  frui 
each  year;  while  those  planted  in  ravines  or  depressions,  or  on  leve 
land,  usually  fail,  at  least  two  years  out  of  three. 

The  cause  of  this  difference  in  fruiting,  I think  is  this;  upon  eleva 


THE  CULTURE  OF  ORCHARD  FRUITS 


433 


bed  locations  the  winds  are  more  constantly  in  action  than  in  depres- 
sions and  on  level  lands,  and,  in  consequence,  evaporation  is  carried  on 
more  rapidly,  drying  up  the  humidity  there.  Therefore,  the  frost 
loes  not  penetrate  the  vital  part  of  the  bud  or  bloom.  On  the  other 
land,  if  water  remains  upon  the  buds,  it  congeals  by  only  an  ordinar) 
frost,  thus  killing  the  fruit. 

Some  writers,  I see,  are  recommending  the  planting  of  peach  or- 
chards on  land  closely  and  densely  surrounded  by  heavy  forest  trees ; 
ny  observation  would  dictate  the  reverse.  The  day  previous  to  the 
severe  frost  of  22d  of  April,  1859,  there  was  quite  a quantity  of  rain 
ell  in  the  morning ; about  twelve  o’clock  the  wind  commenced  blow- 
ng  quite  severely,  and  continued  until  evening ; upon  land  where  it  had 
fee  access  among  the  boughs,  the  orchards  bid  fair  to  yield  an  ordi- 
larv  crop ; but  in  other  localities,  where  the  wind  was  obstructed  in 
ts  motion  by  adjacent  forests  or  hills,  and  the  water  left  upon  the 
mds,  the  crop  is  almost  an  entire  failure. 

Care  of  Peach  Trees. — If  small  peach  trees  could  be  laid  down  and 
sovered  with  earth  during  the  cold  weather,  or  if  a tree  could  be  en- 
losed  in  a case  made  of  boards,  and  the  interstices  filled  with  straw, 
he  proprietor  would  feel  very  certain  of  having  a bountiful  crop  of 
teaches  next  year.  In  some  instances,  where  the  limbs  are  very  low, 
hey  may  be  laid  down  and  covered  with  earth,  and  kept  there  by 
lacing  large  stones  or  blocks  of  wood  upon  them,  after  they  have 
een  covered  with  earth. 

The  treatment  in  Maryland,  on  a large  scale,  is  as  follows : They 
re  carefully  examined  every  year,  and  all  worms  or  ova  destroyed ; 
shovelful  of  wood  ashes  is  thrown  around  the  roots  every  spring. 
Vhem  six  years  old,  the  soil  is  cautiously  removed  for  about  two  feet 
round  the  trunk,  so  as  to  examine  the  root ; a strong  wash  of  lime 
nd  some  salt  is  then  applied  to  the  top  of  the  root  at  the  trunk,  and  for 
ighteen  inches  above  it ; prior  to  the  application  of  which  the 
ragh  bark  should  be  scraped  off.  The  removed  soil  is  left  open  for 
ae  week,  then  replaced  in  its  former  position. 

A yearly  examination  for  worms,  a good  soil,  and  careful  cultivation 
re  all  that  is  necessary  for  the  prosperity  of  the  peach  tree. 

Peach  Trees  and  Tansy. — A writer  in  the  New  York  Times  re- 
amends  the  sowing  of  tansy  about  the  roots  of  peach  trees  as  a 
^ans  of  preserving  them.  He  says  he  once  saw  a large  peach  tree 
hich  was  more  than  forty  years  old,  while  several  generations  of  sim- 
ar  trees  in  the  same  soil  had  passed  away.  This  led  to  examination, 
id  a bed  of  tansy  was  discovered  about  the  trunk.  It  was  naturally 
28 


434 


PRACTICAL  CYCLOPAEDIA. 


inferred  that  the  preservation  of  this  tree  to  such  a green  old  age  was 
due  to  the  presence  of  this  plant.  It  was  decided  to  try  experiments 
on  others,  and,  accordingly,  a few  of  the  roots  were  placed  about  each 
of  the  other  trees  on  the  premises,  some  of  which  gave  signs  of  decay. 
Not  only  has  it  preserved  for  several  years  the  sound  trees,  but  reno- 
vated those  that  were  unsound.  The  odor  of  the  plant,  he  says,  doubt- 
less keeps  off  the  insect  enemies  of  this  kind  of  tree,  and  it  might  have 
the  same  effect  on  others,  such  as  the  plum,  apple  and  pear,  as  well  as 
the  elm,  sycamore,  and  other  ornamental  trees. 

Iron  for  Peach  Trees. — Iron  dust,  or  clearings  from  a machine-shop 
around  peach  trees  are  said  to  be  very  beneficial.  The  scales  of  iron 
that  accumulate  around  the  anvil  of  a blacksmithshop  are  more  valu- 
able than  manure  for  peach  trees.  A shovelful  put  round  a healthy 
peach  tree  will  be  very  likely  to  keep  it  in  good  condition. 

For  the  Curl  in  Peach  Trees. — Scatter  ashes  around  the  trunks  and 
optinkle  it  over  the  foliage  while  wet  with  dew. 

Nails  in  Peach  Trees. — It  is  said  that  by  driving  nails  into  peach 
trees  the  ravages  of  the  worms  may  be  prevented.  Experiments  have 
been  made,  it  is  said,  successfully  by  driving  a ten-penny  nail  through 
the  body  as  near  the  ground  as  possible,  when  the  trees  were  about 
a year  old.  Driving  half  a dozen  nails  into  the  trunk  has  been  re- 
commended. A chemical  writer  on  the  subject  says : The  rusting 
of  the  iron  by  the  sap  evolves  ammonia,  which,  as  the  sap  rises,  im- 
pregnates the  foliage,  and  proves  too  severe  a dose  for  the  insects. 
Try  it. 

Pruning  Peach  Trees. — Cut  back  the  previous  year’s  growth  one- 
half  or  one-third,  in  February  or  early  spring. 

How  to  Grow  Peaches  Every  Year. — Procure  your  trees  grafted 
upon  the  wild  plum  stock,  says  a correspondent  of  the  Ohio  Cultivator. 
The  trees  partake  of  the  nature  of  the  plum,  being  hardy  and  will 
never  winter-kill,  and  putting  out  late  in  the  spring,  will  never  be 
injured  by  the  frost,  and  it  is  a certain  preventive  against  the  work- 
ings of  the  peach-grub,  while  the  natural  lifetime  of  a tree  is  beyond 
that  of  our  own ; so  you  may  depend  upon  peaches  every  year,  and 
for  a long  period  of  time  without  the  destructive  and  discouraging  in- 
fluences attending  the  growth  of  the  common  peach.  They  can  be 
obtained  for  from  fifty  to  seventy-five  cents  per  tree,  and  you  had  bet- 
ter pay  five  times  that  amount  than  not  to  obtain  them,  and  be  certa^ 
of  peaches  every  year.  Try  it,  and  our  word  for  it,  you  will  be  satis- 
fied with  the  result. 

Peaches  in  Pots. — Mr.  Pullen,  of  Hightstown,  N.  J.,  has  been  sue- 


THE  CULTURE  OF  ORCHARD  FRUITS. 


435 


cessful  in  producing  peaches  as  well  as  nectarines  from  potted  trees 
under  the  hot  house  process.  His  peaches  began  to  ripen  the  last  of 
May,  and  brought  him  fifty  cents  apiece.  He  produces  about  two  doz- 
en per  tree.  The  trees  are  taken  one  year  after  having  been  budded 
and  placed  in  nine  inch  pots. 

The  next  year  they  are  moved  to  thirteen  inch  pots.  They  are 
pinched  in  during  their  growth  so  as  to  dwarf  them.  The  head  of  the 
tree  is  started  about  eighteen  inches  high.  He  thinks  they  could  thus 
be  grown  on  a large  scale  with  profit.  The  peaches  are  not  quite  so 
good  flavor  as  those  grown  out  doors,  though  the  nectarines  seem 
equally  good. 

To  improve  the  quality  of  the  peaches  he  places  them  out  of  doors 
a short  time  before  ripening,  when  the  weather  is  sufficiently  warm. 
A house  one  hundred  by  fourteen  feet  will  accomodate  one  hundred 
and  fifty  trees. 

Plum  Trees — Black  Knot — Curculio. — When  the  black  knot  first 
makes  its  appearance,  cut  it  off  clean,  and  keep  cutting.  If  this  rem- 
edy is  promptly  applied  it  will  be  effectual.  The  Ohio  Farmer  says  : 
A gentleman  formerly  connected  with  the  coal  oil  business  tells  us 
that  several  years  ago,  in  taking  a lot  of  sample  bottles  of  oil  on  a 
journey,  he  accidentally  had  a bottle  broken,  saturating  the  sawdust 
in  which  the  bottles  were  packed.  When  he  arrived  at  his  stopping 
place,  he  put  the  dust  at  the  foot  of  a plum  tree,  it  being  about  the 
time  of  the  blossoming  of  the  plum  trees.  The  result  was  watched, 
and  it  turned  out  that  the  curculio,  which  ravaged  the  other  plum 
trees  in  the  orchard,  gave  this  one  a wide  berth,  and  the  plums  were 
saved  to  ripen. 

The  circumstance  led  to  further  experiments,  with  like  favorable 
results.  The  sawdust  thus  saturated,  which  can  be  with  the  cheapest 
kind  of  coal  oil,  retains  the  odor  for  a long  time,  which  is  offensive  to 
the  fastidious  taste  of  the  little  Turk.  The  borer,  also,  will  not  put 
his  gimlet  into  the  trunk  of  a tree  which  is  encircled  in  this  stuff. 

The  quince  tree  seems  to  have  a constitutional  fondness  for  salt.  A 
top-dressing  of  two  quarts  of  coarse  salt  every  spring  makes  both  foli- 
age and  fruit  much  more  healthy. 

Fruit  Picker. — The  editor  of  the  Agriculturist  says : Take  a com- 
mon bottle  gourd ; in  the  larger  end  cut  a hole  large  enough  to  re- 
ceive the  fruit ; cut  off  the  smaller  end  so  as  to  admit  a wooden  han- 
dle, which  should  have  a shoulder  to  make  a snug  fit  to  the  gourd. 
Make  a hole  through  or  a groove  in  the  part  of  the  handle  entering 
the  gourd,  and  pour  melted  1 ead.  into  it  to  fasten  the  handle. 


436 


PKACTICAL  CYCLOPAEDIA. 


SMALL  FRUITS  OF  GARDEN  AND  VINEYARD. 

In  families  where  garden  fruits  are  used  tne  most  extensively,  you 
will  always  find  the  greatest  degree  of  health.  Instead  of  producing 
summer  complaints  in  the  bowels,  they  are  the  very  best  preventives. 
Beside  having  some  of  them  upon  the  table  every  meal  while  in  sea- 
son, you  should  preserve  such  quantities  in  sealed  bottles  or  jars,  that 
you  can  have  them  every  day  until  strawberries  are  ripe  in  June. 

Strawberries. — We  suppose  we  need  not  offer  arguments  to  any  one 
who  has  ever  grown  strawberries  in  the  garden,  to  prove  that  no  oth- 
er fruit  or  vegetable  can  he  grown  with  greater  profit,  whether  for  sale 
or  use.  They  are  healthful  because  they  are  the  first  garden  fruit, 
when  nature  craves  just  such  sub-acid  food  as  the  strawberry,  and  if 
produced  in  such  abundance,  of  the  mast  choice  varieties,  that  all  the 
family  can  eat  to  their  hearts’  content,  we  are  willing  to  guarantee  that 
while  strawberries  are  in  season  there  will  be  very  little  occasion  foi 
calling  in  the  doctor.  Therefore  for  the  promotion  of  health,  wealth, 
and  happiness,  we  urge  farmers  to  pay  more  attention  to  their  culti- 
vation. 

Planting  and  Cultivating  Strawberries. — Nothing  pays  so  well  for 
what  it  costs  as  a bed  of  good  strawberries.  If  they  have  had  cover- 
ing, we  prefer  not  to  work  them  much  in  the  spring — do  that  after 
bearing.  If  thrown  up  by  frost,  reset  carefully,  or  fill  up  with  fresh 
soil.  A mulching  of  tanbark,  rotten  wood,  or.  rotten  sawdust,  will 
help  to  keep  the  weeds  down,  and  retain  the  moisture. 

If  you  have  not  a bed  of  good  varieties,  set  one  out  immediately. 
Inferior  varieties  are  dearer  as  a gift  than  good  ones  at  the  price  they 
sell  for.  A bushel  to  the  square  rod  is  only  an  ordinary  yield,  when 
properly  managed  ; we  have  picked  over  three  bushels  from  a rod  and 
a half  of  ground.  They  will  grow  on  any  good  garden  soil.  In  set- 
ting a new  bed,  spade  the  ground  deep,  pulverize  well,  put  on  no 
fresh  stable  manure,  but  if  your  soil  is  not  rich,  you  may  use  some 
thoroughly  rotten  ; use  half  a bushel  of  leached  ashes  to  a rod.  We 
set  two  rows  fifteen  or  eighteen  inches  apart,  the  plants  the  same  dis- 
tance ; then  leave  an  alley  two  and  a half  or  three  feet  wide ; then 
two  rows,  same  as  before.  Many  set  in  rows  two  feet  apart.  We 
prefer  the  former,  as  it  avoids  tramping  around  each  plant,  and  is 
equally  convenient  A mulching  will  be  advantageous ; keep  weeds 
down  at  all  times.  Wilson's  Albany  is  the  most  popular  sort.  Its 


SMALL  FRUITS  OF  GARDEN  AND  VINEYARD. 


437 


good  qualities  are  productiveness,  size,  and  firm,  juicy  flesh.  It  is, 
however,  too  add  for  the  taste  of  many.  The  Triomphe  de  Gand  is 
also  a favorite. 

There  is  a question  with  some  as  to  whether  it  is  better  to  keep 
strawberries  in  hills,  or  let  them  run  in  promiscuously  ana  fill  up  the 
bed.  Some  contend  that  this  latter  mode  of  management  is  the  best, 
as  the  plants  act  as  a sort  of  mulching,  and  make  it  unnecessary  to 
use  tan  and  other  substances  for  this  purpose.  Some  contend  also, 
that  the  fruit  is  kept  cleaner  by  this  method,  and  though  it  may  not 
be  so  large,  it  will  be  more  abundant  and  thus  pay  better.  They  say 
too,  that  this  slovenly  treatment  saves  time  and  trouble. 

We  are  inclined  to  think  it  pays  to  take  more  pains  and  get  the  lar- 
gest and  finest  fruit,  and  this  is  affected  more  surely  by  the  hill  sys- 
tem. You  can  manage  the  plants  better,  and  keep  in  the  stray  run- 
ners which  are  apt  to  use  up  the  forces  of  the  plant,  and  prevent  the 
formation  of  fruit  stems.  By  clipping  off  the  runners,  the  fruit  stems 
push  out  near  the  collar  of  the  plant,  and  the  power  is  spent  in  pro- 
ducing berries  of  good  size,  instead  of  producing  so  many  useless  run- 
ners. 

If  the  two  systems  were  carefully  tried  side  by  side,  and  the  result 
noted,  we  are  sure  the  hills  would  have  the  preference. 

If  you  intend  your  bed  to  cover  all  the  earth  set  the  plants  a foot 
apart  each  way.  Some  plant  in  rows  three  feet  apart,  and  the  plants 
eight  to  twelve  inches  apart  in  the  rows.  Dr.  Parker  of  Ithica,  N.  Y., 
says  the  great  secret  of  the  strawberry  culture  is  to  cut  off  all  the 
runners,  leaving  not  one  in  the  bearing  beds  or  grounds.  He  who  is 
too  indolent  to  cut  off  runners,  better  let  strawberries  alone. 

There  is  no  wrong  season,  when  the  plants  are  not  bearing,  to  trans- 
plant strawberries.  Perhaps  the  best  time  is  after  the  old  roots  send 
out  runners,  and  the  first  of  them  get  well  rooted.  Then  cut  the  con- 
nection with  the  old  stool,  and  keep  the  new  root  from  sending  out 
runner?  until  it  becomes  a strong  root,  and  then,  if  your  new  bed  is  to 
be  made  in  the  same  locality,  take  up  the  plants  with  a transplanting 
trowel,  with  all  the  dirt  that  will  adhere,  and  lay  them  on  boards  and 
carry  right  to  the  spot  where  they  are  to  be  set,  and  put  them  in  suit- 
able holes  scooped  out  with  the  trowel  or  hand,  and  they  will  keep  on 
growing  almost  as  freely  as  though  they  had  not  been  removed.  Keep 
the  ground  free  of  weeds,  and  frequently  stirred  between  the  plants 
till  winter,  and  then  cover  with  forest  leaves,  held  in  place  by  brush, 
or  a little  dirt  scattered  over.  In  the  spring,  rake  the  leaves  off  the 
plants,  and  leave  them  between  the  plants  as  a mulch.  After  fruit- 


438 


PRACTICAL  CYCLOPAEDIA. 


ing,  the  runners  begin  to  put  out.  If  your  plan  is  to  keep  distinct 
hills,  cut  off  all  runners  every  week.  If  your  plan  is  for  rows,  keep 
working  between  the  rows,  and  turn  the  runners  so  as  to  form  a growth 
of  plants  a foot  wide,  leaving  a space  for  working  two  feet  wide  be- 
tween. This  is  the  best  plan  for  field  culture : working  the  beds 'by 
horse  hoe.  When  the  rows  get  grassy  and  need  changing,  run  the 
subsoil  plow  deeply  and  repeatedly  through  the  rows,  and  work  in  the 
necessary  fertilizers,  and  prepare  a new  row  of  plants  by  setting  or 
training  runners  to  the  right  spots  and  let  them  set  themselves,  cut- 
ting away  all  the  surplus  ones.  Then  late  in  the  fall  the  old  row  is  to 
be  completely  turned  under  by  the  spade  or  plow,  and  so  this  system 
of  renewal  may  be  continued,  turning  down  a portion  of  the  old  bed 
each  year,  and  thus  having  vigorous  plants  always  in  full  bearing. 

Where  the  plants  are  set  with  the  design  of  covering  all  the  surface, 
the  runners  are  permitted  to  spread  where  they  will  the  first  year, 
and  the  second  year  the  poorest  plants,  old  or  young,  should  be  cut 
out,  so  as  not  to  allow  the  bed  to  become  matted.  When  it  begins  to 
fail,  from  being  overrun  with  weeds  or  grass,  or  from  the  plants  be- 
coming feeble  from  age,  or  want  of  room,  divide  it  into  strips  two  feet 
wide,  and  turn  under  alternate  ones,  and  fertilize  the  ground  for  a 
new  setting  of  plants  to  spread  over  it  from  runners,  and  when  they 
are  well  established,  turn  over  the  other  strips  in  the  same  way,  and 
so  continue.  At  every  new  preparation  of  the  bed  add  ashes  if  you 
can,  or  bone-dust,  or  super  phosphate  of  lime,  or  fine  compost,  in  which 
rotted  sods,  leaves,  and  woods  mold  hold  the  greatest  share,  and  then 
no  other  manuring  will  be  necessary  while  the  plants  are  in  bearing, 
except  the  mulching  of  leaves,  straw,  or  salt  hay  that  you  should  give 
every  winter.  Where  it  can  be  had  conveniently,  always  get  spent 
tan-bark  for  mulching.  Turners’  chips  are  a very  good  substitute, 
and  so  are  leather  shavings.  When  any  fine  material  is  used  for 
mulching,  be  careful  not  to  smother  the  plants.  Sawdust,  and  also 
scrapings  from  the  wood-pile,  may  be  used  if  care  is  had  about  smoth- 
ering. 

Covering  the  ground  permanently  with  saw-log  slabs  has  been 
practiced  with  good  success.  The  plants  were  set  in  well  prepared 
soil,  in  straight  rows,  one  foot  apart,  and  then  slabs  notched  on  the 
edge,  about  three  inches  deep,  were  fitted  to  the  plants,  so  that  they 
grew  in  bunches  in  holes  about  six  inches  wide,  and  of  course  free  from 
weeds  and  grass.  By  this  plan  no  new  plants  are  made  from  runners. 
If  such  are  desired,  a bed  must  be  kept  for  that  purpose.  The  old 
stools  of  strawberry  plants,  after  a few  years,  grow  so  much  above  the 


SMALL  FRUITS  OF  GARDEN  AND  VINEYARD. 


439 


surface  that  they  are  not  productive.  Hence  the  necessity  of  fre- 
quent renewals. 

In  transplanting  strawberries  in  the  same  garden,  or  near  where  the 
plants  are  obtained,  take  up  the  plants  with  a trowel,  when  the  ground 
is  moist,  with  a good  ball  of  earth  adhering,  and  set  them  out  imme- 
diately, and  they  will  not  stop  growing.  We  have  moved  them  so 
when  budded,  and  they  bloomed  and  bore  fruit  almost  as  well  as  though 
not  transplanted.  Never  set  the  plants  any  deeper  than  they  origi- 
nally stood.  Although  we  should  always  prefer  new  plants,  yet  it  may 
be  remembered  that  the  art  of  transplanting  old  roots,  even  those  that 
have  become  barren,  causes  them  to  send  out  newly  bearing  crowns, 
and  so  become  fruitful  again.  It  is  also  recommended  by  those  who 
have  proved  its  value,  to  hill  up  all  stools  with  fresh  earth,  which  has 
the  effect  to  make  them  fruitful  again. 

Watering  in  a dry  time  is  highly  important.  It  will  keep  the  plants 
in  bearing  twice  as  long  as  without  it.  Charles  A.  Peabody  of  (near) 
Columbus,  Ga.,  has  certainly  been  one  of  the  most  successful  straw- 
berry culturists  in  this  country,  He  has  carried  berries  to  market 
more  than  six  months  of  the  year,  and  he  obtained  them  by  copious 
watering  with  a movable  pump — a garden  engine.  He  planted  his 
beds  upon  sandy  land,  newly  cleared  of  pine  and  oak  timber,  choosing 
a flat  near  a little  brook,  on  account  of  convenience  of  water.  He  used 
no  other  fertilizer  at  first  than  what  was  obtained  by  burning  the  tim- 
ber and  brush,  and  scattering  the  ashes,  and  afterward  by  mulching 
with  forest  leaves.  After  the  fruit  season,  his  practice  was  to  have  a 
hand  go  through  with  a hoe  and  cut  up  the  poorest  looking  plants,  so 
as  to  keep  them  from  getting  too  thick;  and  then  the  mulch  being  put 
on,  the  runners  are  prevented  from  setting,  and  are  afterward  cut 
away.  He  is  careful  to  leave  all  the  vines  cut  off  on  the  ground,  con- 
sidering them  the  best  fertilizer.  This  is  true  in  regard  to  all  kinds 
of  plants.  The  ashes  are  the  best  manure  for  the  same  kind  growing. 

Soil  and  Fertilizers  for  Strawberries. — The  best  soil  is  that  lately  in 
forest,  of  a gravelly  loam  character,  situated  on  a gentle  south-eastern 
slope,  and  should  be  underdrained,  spade  trenched,  or  deeply  sub- 
soiled, and  made  rich  and  mellow  before  setting’ the  plants.  If  under- 
drained thoroughly,  it  will  soon  pay  the  cost  in  extra  productiveness. 
If  possible,  protect  the  north  and  west  sides  by  high  fences  or  hedge. 
The  best  manure  is  woods  mold  and  unleached  ashes,  and  what  is 
known  as  the  “lime  and  salt  mixture  ” — that  is  a bushel  of  salt  in  just 
water  enough  to  dissolve  it — and  that  used  to  slake  three  bushels  of 
lime.  Shell  lime  is  best.  If  land  is  parched  with  drouth,  without  ar- 


PRACTICAL  CYCLOPAEDIA. 


440 


tificial  watering,  the  fruit  will  be  deficient,  though  all  other  requisites 
are  complete.  All  the  fertilizers  should  be  mixed  in  the  soil  before 
the  plants  are  set.  Twenty  or  thirty  bushels  of  ashes,  three  bushels 
of  salt,  and  nine  of  lime,  may  be  used  on  an  acre,  and  the  more  the 
soil  is  stirred  in  its  preparation  the  better ; and  it  should  be  as  free 
of  weeds  and  grass  as  possible. 

When  ready  to  set  your  plants,  rake  the  bed  smooth  and  mark  off 
the  rows,  and  procure  strong-rooted  plants,  and  dip  the  roots  as  you 
proceed  in  water  thick  with  rich  earth  or  compost,  and  set  them  no 
deeper  than  they  naturally  stood,  being  careful  to  .cover  with  fine 
earth  well  pressed. 

Rev.  J.  Knox's  Method  of  Cultivating  the  Strawberry. — This  gentle- 
man devotes  fifty  acres  at  Pittsburgh,  Pa.,  to  this  fruit.  He  recom- 
mends a rather  light  clay  soil,  thorough  drainage,  several  plowings  in 
several  directions,  until  the  ground  is  well  broken  up  and  pulverized 
to  the  depth  of  from  twenty  to  twenty-four  inches,  which  is  sufficient 
for  ten  or  twelve  crops  in  succession ; not  much  manure,  well  rotted 
stable  manure  only,  any  good  wheat  or  corn  land  being  good  enough. 
Plant  in  rows  thirty  inches  apart ; keep  the  plants  ten  inches  apart  in 
the  rows,  making  twenty  thousand  plants  to  the  acre.  Cultivate  sim- 
ply with  the  hoe,  disturbing  the  soil  after  planting  as  little  as  possible. 
Never  allow  the  vines  to  bear  the  first  year  after  being  planted ; pick 
off  all  the  fruit  stems  and  runners,  and  remove  the  runners  every  year 
that  the  plant  is  fruited.  Set  out  plants  early  in  the  spring ; protect 
them  in  the  winter  by  wheat  or  rye  straw,  threshed  with  the  flail,  two 
tons  to  the  acre  the  first  year,  one  ton  of  new  each  season  thereafter. 
Remove  the  straw  in  the  spring,  and  place  it  around  the  plants  as  a 
mulch.  Varieties  that  succeed  in  some  soils  and  situations  fail  in 
others.  For  general  crop,  “Wilson’s  Albany”  and  “ Triomphe  de 
Gand”  are  most  profitable.  The  latter  possess  all  excellencies  de- 
sired— productive,  beautiful,  large,  fine  quality,  bears  shipping  well, 
plants  are  hardy — not  as  productive  as  the  former,  but  an  acre  will 
bring  more  money,  and  produces  over  three  hundred  bushels  per  acre; 
if  the  runners  are  kept  off,  will  bear  ten  years.  A good  many  crowns 
will  start  and  cluster  around  the  original  plant,  each  bearing  a fruit 
stem,  and  all  producing  a very  large  amount  of  fruit. 

Sex  of  Strawberries. — It  appears  to  be  a settled  question  that  there 
are  three  distinct  forms  among  the  blossoms  of  strawberries,  and  that 
two  of  them  will  not  produce  fruit,  except  by  impregnation,  one  with 
the  other.  These  are  called  male  and  female  flowers  ; the  male  flow- 
er growing  stamens  without  pistils,  and  the  female  flower  pistils  with- 


SMALL  FRUITS  OF  GARDEN  AND  VINE  f ARD. 


441 


out  stamens.  The  other,  called  hermaphrodite,  is  furnished  with  both,  and 
has  the  power  of  self-fertilization  in  each  blossom.  The  female  or  pistil- 
late flower  has  a golden  center,  the  pistils  covering  it  like  short  stiff  hairs. 
The  male  or  staminate  flower  has  a dark  center,  from  which  grow  a 
dozen  or  more  stamens,  which  are  little  stems  with  knobs  on  the  ends, 
which  bear  the  pollen,  that  must  come  in  contact  with  the  pistils  to 
fructify  them.  Some  plants  bear  all  staminate  and  some  all  pistillate 
dowers ; and  when  that  is  the  case,  unless  the  two  sorts  grow  in  prox- 
imity, both  will  be  nearly  destitute  of  berries.  It  is  often  observed 
hat  strawberry  blossoms  are  abundant  in  the  fields,  and  fruit  scarce, 
rhis  is  owing  to  the  sexuality  of  flowers,  and  the  lack  of  favorable 
3ircumstances  to  produce  impregnation.  The  great  scarcity  of  bees 
n many  of  the  old  States,  cuts  off  one  of  the  great  means  by  which 
lature  carries  on  the  work  of  fecundation  in  flowers. 

Some  varieties  of  strawberries  always  produce  hermaphrodite  flow- 
ers, the  center  of  which  is  like  the  pistillate  wTith  stamens  growing 
iround  it,  as  they  do  from  the  center  of  the  staminate  flower.  This 
dnd  of  blossoms  will  produce  fruit  if  there  should  be  no  other  sort 
growing  near. 

Although  a pistillate  variety  will  not  produce  without  the  aid  of 
staminates,  if  the  two  kinds  are  set  together,  the  staminates  will  soon 
mtgrow  the  others,  and  so  take  possession  of  the  ground,  that  in  throe 
>r  four  years  the  bed  affords  but  a meagre  supply  of  fruit.  Great  care 
kerefore  must  be  used  in  cultivating  strawberries,  not  to  let  the  bar- 
•en,  rapidly  growing  male  plants  overpower  the  female  ones,  which  are 
he  true  fruit  bearers. 

To  Hybridize  Strawberries. — The  American  Agriculturist  says : Cut 
>ut  the  stamens  of  the  flowers  to  be  fertilized,  as  soon  as  it  opens,  and 
hen  apply  the  pollen  from  the  flower  with  which  you  wish  to  cross  by 
neans  of  a camel's  hair  pencil. 

An  Immense  Strawberry  Crop. — A prominent  fruit  grower  of  west- 
rn  New  York,  from  a single  patch  of  sixteen  acres,  sent  to  market  in 
>ne  year  thirteen  hundred  bushels  of  strawberries.  The  entire  crop 
vas  sold  at  an  average  price  of  twelve  and  a half  cents  per  quart,  real- 
zing  the  snug  sum  of  five  thousand  two  hundred  dollars.  This  may 
>e  taken  as  an  instance  of  the  profitableness  of  thoroughly  scientific 
ruit  growing. 

Good  strawberries  can  be  raised  by  the  bushel,  says  Orange  J udd, 
heaper  than  wheat.  The  space  necessary  to  supply  a family  need  not 
>e  large.  We  have  averaged  one  quart  to  two  and  sixteen  one-hun- 
iredths  square  feet,  or  at  the  rate  of  six  hundred  and  thirty  bushels 


■ 


442  PRACTICAL  CYCLOPAEDIA. 

per  acre.  The  Ohio  Farmer  says  that  if  strawberries  are  weR  i 
the  fall,  they  will  fruit  the  next  season,  as  it  is  the  fall  growth  of  roc 
which  supports  the  plant  for  the  next  year  s fruiting.  J.  J.  Thorm 
recommends  in  planting  to  make  a little  mound  under  the  roots,  an 
spread  the  roots  evenly  upon  it,  and  then  carefully  cover  them.  Tin 
treated,  they  grow  twice  as  well  as  when  planted  as  they  usually  ar< 
A writer  says : The  secret  of  success  in  raising  the  strawberry  is  m 
tering  it  freely  daily.  Mr.  Carpenter  finds  cornstalks  a good  coverin 
for  strawberries.  Mr.  Fuller  says  : Early  Scarlet  should  be  alway 
grown  in  beds,  Triomphe  de  Gand  always  in  hills,  and  the  runner 
kept  trimmed  off.  Mr.  Knox  says:  Strawberries  do  not  injure  grape 
vines  when  grown  among  them. 

Cultivation  of  the  Blackberry. — Soil. — The  blackberry  delights  i 
rich,  rather  moist  soil.  It  would  be  almost  impossible  to  get  a soi 
too  rich.  We  have  seen  a portion  of  a blackberry  patch  receiving  th 
wash  of  a barnyard,  and  the  canes  grew  to  an  immense  size,  and  pre 
duced  the  largest  berries  we  have  ever  seen,  while  the  quantity  born 
was  almost  incredible. 

Preparation  of  the  Soil. — The  soil  should  be  deeply  plowed  an 
trench-plowed  in  the  fall.  By  trench-plowing  the  soil  is  deepene 
and  a portion  of  the  subsoil  is  brought  to  the  surface  where  it  is  sub 
jected  to  the  ameliorating  influences  of  the  frost,  air  and  sun.  I 
February  or  March  the  ground  should  be  again  plowed  and  the  sub 
soil  or  lifting  plow  used,  which  breaks  up  the  subsoil  without  bringin 
any  of  it  to  the  surface.  We  are  satisfied  from  our  own  experiment 
that  this  preparation  of  the  soil  will  be  amply  rewarded  by  the  ic 
creased  amount  of  fruit  produced. 

Time  and  Manner  of  Planting. — The  best  season  for  planting  th 
blackberry  is  autumn,  if  the  soil  is  in  a proper  condition.  The  black 
berry  commences  growth  very  early  in  the  spring,  and  if  disturbed  a 
this  period  by  transplanting  is  very  liable  to  die.  None  of  the  smai 
fruits  so  imperatively  demand  planting  in  the  fall  or  very  early  in  th 
spring.  If  the  plants  can  be  set  out  early  in  March,  or  in  the  firs 
opening  in  spring,  it  will  answer.  But  if  the  planting  is  delayed,  i 
will  be  at  a sacrifice  of  a large  portion  of  the  plants. 

The  plants  should  be  set  out  in  rows  eight  feet  apart,  and  the  plant 
should  be  set  two  feet  apart  in  the  row.  Give  the  ground  between  th 
rows  good  deep  culture  the  first  season,  and  the  second  keep  all  th 
weeds  down,  not  working  deeply  between  the  rows.  Strawberries  ma 
be  grown  between  the  rows  the  first  two  years,  if  preferred.  Let  th 
plants  come  up  thickly  in  the  rows,  but  cut  off  with  a hoe  even  wit 


SMALL  FRUITS  OF  GARDEN  AND  VINEYARD. 


443 


;he  ground  all  suckers  that  come  up  between  the  rows,  treating  them 
is  weeds.  The  plants  coming  up  thickly  in  the  rows  form  a kind  of 
icdge,  the  canes  mutually  sustaining  one  another,  thus  rendering 
stakes  and  trellises  and  the  trouble  of  tying  unnecessary.  We  have 
practiced  this  system  with  great  success,  and  those  who  have  seen  our 
:>atch  in  fruit  say  the  yield  was  enormous.  There  is  no  care  or 
iabor  required  in  training  by  this  method.  Those  who  go  to  the  ex- 
pense of  procuring  stakes  and  setting  them,  and  tearing  their  flesh 
,o  pieces  in  tying  up  the  canes,  would  avoid  the  trouble  after  trying 
the  plan  we  recommend. 

Pruning. — The  only  labor  required  by  this  method  of  treating  the 
blackberry  is  in  pruning.  This  is  done  in  summer.  When  the  plants 
send  up  canes  four  or  five  feet  high,  go  over  the  patch  with  a corn- 
mife  and  cut  off  the  tops  of  all  the  canes  to  the  height  of  about  four 
feet.  This  will  cause  them  to  throw  out  laterals  upon  which  the  fruit 
s produced.  The  plantation  must  be  gone  over  several  times  during 
:he  season,  as  new  canes  are  raising  themselves  and  their  tops  must  be 
jut  off  as  before  recommended.  If  the  laterals  get  too  rampant  and 
in  the  way,  as  they  will,  they  must  be  shortened  in.  The  only  imple- 
ment required  for  this  work  is  a corn-knife,  and  one  man  will  prune 
several  acres  per  day  in  this  manner. 

I would  particularly  recommend  that  after  the  plantation  is  estab- 
lished, the  ground  between  the  rows  should  not  be  disturbed.  It  will 
oreak  the  roots,  and  cause  an  immense  amount  of  suckers  to  put  forth 
*nd  greatly  weaken  and  lessen  the  productiveness  of  the  bearing  canes. 
I'he  best  plan  is  to  spread  a very  heavy  mulching  of  straw,  or,  what 
s better,  coarse  manure  between  the  rows,  thus  keeping  down  the 
7/eeds,  rendering  the  soil  moist  and  enriching  it  at  the  same  time. 

At  a meeting  of  the  New  York  Farmers’  Club,  Dr.  Ward  described 
fis  plan  of  cultivating  and  training  blackberries  which  we  condense  : 
fhe  vines  are  planted  in  rows  three  feet  apart,  and  three  feet  apart  in 
Ihe  rows.  Over  each  row  is  stretched  a stout  wire  at  the  height  of 
xbout  four  feet,  with  stakes  at  proper  intervals  to  support  it  at  this 
aeight.  As  the  vines  grow  they  are  tied  to  the  wire,  and  bent  down 
ilong  the  wire  all  in  the  same  direction — that  is,  all  toward  the  south, 
ill  toward  the  north,  or  in  such  direction  as  may  be  most  convenient. 

The  berries  are  grown  on  the  wood  of  the  previous  year’s  growth, 
in  the  spring  of  each  year,  the  bearing  wood  of  the  year  before  is  cut 
mt  and  removed,  and  the  new  shoots  are  tied  to  the  wire,  the  lateral 
shoots  of  the  new  wood  being  at  the  same  time  cut  back  within  a foot 

the  main  stalk.  Thus  the  whole  labor  of  training  the  vines  is  per- 


444 


PRACTICAL  CYCLOPAEDIA. 


formed  at  one  operation.  It  is  better  to  manure  in  the  fall,  and  tni 
all-important  matter  should  be  attended  to  every  year. 

The  American  Agriculturist  says  : After  the  fruit  is  gathered,  cii 
out  the  old  canes.  Allow  two,  or  at  most  three  canes  to  grow  fo 
next  season.  These  should  have  been  stopped  when  about  six  fee 
high.  Remove  all  other  shoots  unless  needed  for  new  plantations. 

Kinds  of  Blackberries  Recommended  for  General  Cultivation. — Th 
Lawton,  as  the  most  productive,  and  most  profitable  for  a market  gar 
dener,  or  for  converting  into  wine.  The  parsley-leafed,  as  a very  or 
namental,  trailing  vine,  and  producing  excellent  fruit,  ripening  late  ii 
the  season.  The  Dorchester,  as  a less  rampant  grower  than  the  othe 
two,  and  in  some  sections  a more  prolific  bearer  of  excellent  fruit.  I 
is  far  better  than  the  Lawton  in  Massachnsetts. 

Profitable  Blackberry  Yield. — The  editor  of  the  Norwalk  (Conn. 
Gazette  states  that  George  Seymour  & Co.,  New  Rochelle,  in  1859,  ha( 
three  acres  under  cultivation  which  produced  over  four  hundred  busk 
els  of  blackberries,  with  a cultivation  that  cost  eight  dollars  per  acre 
and  the  blackberries  when  sold  in  New  York,  realized  above  expense? 
$3200,  or  more  than  $1000  per  acre.  Besides  this,  thirty  barrels  oi 
blackberry  wine,  worth  $50  per  barrel,  were  made  from  berries  growi 
on  the  same  lot,  and  there  were  plants  enough  for  the  sale  of  nes 
spring  to  make  the  net  yield  of  this  small  lot  at  least  $5000. 

Raspberry  Cultivation. — The  profits  of  raspberry  culture  are  con 
siderable ; the  outlay  is  small ; the  annual  expense  trifling  comparec 
with  some  other  crops.  The  return  is  almost  immediate,  since  plant? 
bear  a good  crop  the  second  year,  increasing  the  next,  and  continuing 
profitable  for  five  or  six  years.  Two  thousand  quarts  (about  sixty-twi 
bushels)  is  a fair  crop  from  an  acre.  Five  hundred  dollars  has  beer 
received  for  the  product  of  an  acre.  Treat  the  same  as  blackberries 
Brinkle’s  Orange  is  the  general  favorite  for  family  use,  being  very  pro- 
ductive and  fine  flavored.  The  Fastolf  and  Franconia  are  both  excel- 
lent sorts. 

Cultivation  of  the  Currant  and  Gooseberry. — A writer  says : It  if 
to  be  presumed  that  not  one  in  a hundred  understands  the  simple  pro- 
cess of  cultivating  either  currants  or  gooseberries,  although  it  has  been 
detailed  in  all  the  horticultural  books  with  which  the  world  abounds, 
Thousands  of  persons,  with  every  appliance  for  success,  are  still  con- 
tent to  live  without  a plentiful  supply  of  these  delicious,  healthy,  and 
cheap  luxuries,  merely  because  they  have  not  thought  of  the  matter, 
They  have  a few  stinted  bushes  set  in  the  grass,  with  three-fourths  of 
the  stocks  dead,  and  then  wonder  why  they  do  not  bear  in  abundance, 


SMALL  FRUITS  OF  GARDEN  AND  VINEYARD. 


445 


There  is  not  a more  beautiful  shrub  growing  than  the  currant; 
•operly  propagated;  and  the  same  may  be  said  of  the  gooseberry, 
altivators  who  pay  any  attention  to  the  subject,  never  allow  the  root 
make  but  one  stock,  or,  as  the  English  say,  make  them  stand  on 
le  leg,'— thus  forming  a beautiful  miniature  tree. 

To  do  this  you  must  take  sprouts  of  last  year's  growth,  and  cut  out 
1 the  eyes,  or  buds,  in  the  wood,  leaving  only  two  or  three  at  the 
p ; then  push  them  about  half  the  length  of  the  cutting  into  mellow 
:ound,  where  they  will  root,  and  run  up  a single  stock,  forming  a 
dutiful  symmetrical  head.  If  you  wish  it  higher,  cut  the  eyes  out 
;ain  the  second  year.  I have  one  six  feet  high.  This  places  your 
uit  out  of  the  way  of  hens,  and  prevents  the  gooseberry  from  mil- 
3wing,  which  often  happens  when  the  fruit  lies  on  or  near  the  ground, 
id  is  shaded  by  a superabundance  of  leaves  and  sprouts.  It  changes 
1 unsightly  bush,  which  cumbers  and  disfigures  your  garden,  into  an 
namental  dwarf  tree.  The  fruit  is  larger,  and  ripens  better,  and 
ill  last  on  the  bushes,  by  growing  in  perfection,  until  late  in  the  fall. 
The  mass  of  people  suppose  that  the  roots  make  out  from  the  lower 
ids.  It  is  not  so — they  start  from  between  the  bark  and  the  wood, 

; the  place  where  it  was  cut  from  the  parent  root. 

Many  excellent  cultivators  however  prefer  the  bush  form  for  grow- 
g currants.  Its  great  advantage  consists  in  the  system  of  renewal 
hich  should  be  combined  with  it.  Keep  no  old  wood.  Every  branch 
iat  has  grown  three  crops  is  cut  away  at  the  ground.  When  first 
anted  cut  the  young  bush  away  close  to  the  ground,  to  induce  several 
gorous  shoots,  instead  of  one.  Next  spring  shorten  all  these  canes, 
id  let  the  fruit  grow  below  and  new  shoots  above,  and  next  spring 
lorten  them  again.  When  three  crops  have  been  borne  upon  any 
’anch,  cut  it  away  to  the  ground  the  following  spring.  It  is  the  se- 
•et  of  success.  Plant  four  feet  apart  each  way  or  four  by  five  feet, 
ben  manure,  plow  and  hoe  them  as  you  do  Indian  corn.  The  com- 
on  red  Dutch  currant  can  in  this  manner  be  grown  almost  or  quite 
i large  as  the  cherry  currant  is  ordinarily.  Urine  and  soap-suds  is 
i excellent  application  to  the  roots  of  currant  bushes.  Currants 
Lould  remain  on  the  bushes  usually  for  some  time  after  they  have 
langed  color  before  they  are  fully  ripe. 

Gooseberries  need  similar  cultivation  to  the  currant.  The  most 
ipular  native  gooseberry  is  the  Houghton  Seedling.  Of  foreign  va- 
eties  Crown  Bob  and  Sheba  Queen  are  considered  the  best.  All 
loseberries  of  foreign  origin  are  much  liable  to  mildew. 

Grape  Culture. — The  preparation  of  the  vine  border  is  an  impor- 


446 


PRACTICAL  QYCLOP.EDIA. 


tant  process  in  grape  culture  in  private  gardens.  It  should  be  mad 
from  four  to  six  feet  wide,  and  two  to  three  feet  deep,  and  be  compos 
ed  of  a liberal  mixture  of  limestone,  or  old  plaster  or  mortar,  bonef 
leather  parings,  hair,  ashes,  and  strong,  well  rotted  manure,  well  mis 
ed  with  the  soil. 

A calcareous  soil  or  gravelly  loam  is  the  best  for  the  grape,  an' 
should  be  well  drained  and  warm.  It  is  somewhat  difficult  in  we 
clay  lands  to  raise  good  grapes,  unless  the  vine  border  is  carefoll 
prepared.  Soap  suds  and  wash  from  the  house  is  favorable  for  th 
grape,  and  we  have  known  some,  plants  succeed  well  that  were  placet 
immediately  under  the  spout  of  the  sink.  For  vineyard  culture,  th 
nearer  the  process  approximates  to  the  one  described  above  by  trench 
ing  and  enriching,  the  better. 

Every  plant  should  be  thoroughly  pruned  down  to  two  or  thre 
leading  shoots;  and  after  these  cover  the  trellis  or  stakes  as  extensive 
ly  as  you  wish,  then  the  rule  in  pruning  is,  every  year  from  Decern 
ber  to  first  of  February,  fearlessly  to  cut  back  all  of  the  last  year’ 
growth,  so  far  as  to  leave  only  two  eyes.  It  is  also  desirable,  after  th 
grapes  are  beginning  to  fill  in  June,  to  pinch  back  the  terminal  bud  o 
every  branch,  and  thus  check  its  growth,  and  throw  back  its  sap,  to 
ripen  the  fruit  and  mature  the  wood.  By  pinching  back,  we  mean,  to 
pinch  off  with  the  thumb  nail  and  forefinger  the  end  of  every  bearin| 
branch,  and  we  then  cut  out  all  the  superfluous  little  shoots  and  suckers 

The  vine  is  composed  the  greater  part  of  potash,  lime,  and  carbon! 
acid;  therefore  a frequent  application  of  ashes,  lime,  and  soapsuds,  i 
beneficial. 

What  Soil  is  Best  for  Grape  Growing. — Any  good  corn  land  is  gocx 
for  growing  grapes.  It  must  be  kept  mellow  and  in  good  order,  am 
be  well  underdrained  unless  there  is  a good  natural  drainage.  Ther< 
is  probably  no  better  land  for  grapes  than  clay  if  well  underdrained 

How  to  Grow  Delaware  and  Other  Grape  Cuttings. — F.  A.  Flem 
ing,  of  Curwensville,  Pa.,  who  has  tested  the  plan,  says:  The  first  tri 
al  we  made  was  with  some  thirty  Concord  cuttings  of  three  eyes  each 
We  took  a box  about  two  feet  long,  one  foot  wide,  and  twenty  inchef 
deep.  We  filled  it  half  full  of  leaf  mould,  fresh  from  the  woods,  in 
serted  the  whole  thirty  cuttings  in  the  box,  with  two  eyes  in  the  soi 
and  one  above;  watered  them  well  with  warm  rain  water;  tacked  i 
piece  of  thin  muslin  on  the  top  of  the  box,  and  set  the  box  under  ai 
apple  tree  in  the  yard.  It  stood  there  without  being  watered  until  th* 
middle  of  August,  when  I took  the  cover  off  to  examine  my  grap* 
cuttings,  which  I had  planted  in  a “ Poor  Man’s  Cold  Frame.”  Ever} 


SMALL  FRUITS  OF  GARDEN  AND  VINEYARD. 


447 


sutting  had  started,  and  the  box  was  complete.y  filled  with  a mass  of 
-terns  and  leaves  of  a strong  growth.  They  had  grown  to  the  top  of 
he  box ; some  of  the  shoots  had  grown  against  the  muslin,  so  much 
hat  I thought  it  best  to  leave  the  cover  off.  I watered  them  at  that 
ime,  which  was  all  the  artificial  watering  they  had  during  the  entire 
ummer  after  they  were  planted. 

In  the  fall,  I took  them  out  of  the  box  to  transplant  them.  The  soil 
n the  box  was  one  perfect  mass  of  roots.  Having  such  good  success, 

' planted  more  the  next  spring  in  the  same  manner ; also  some  single 
yes.  I tried  some  half  dozen  different  varieties,  over  two  hundred 
sittings  in  all,  and  I did  not  lose  lialf  a dozen  cuttings  among  all  I 
)lanted.  The  Delaware  grew  as  readily  as  any,  but  of  course  did  not 
rrow  so  strong  and  rampant. 

Better  vines  we  have  never  seen  from  any  nursery.  Plenty  of  good 
•oots;  strong  stems  of  well  ripened  wood.  We  have  since  that  time 
•aised  all  the  vines  we  wanted,  at  little  or  no  expense  except  for  the 
cuttings  or  eyes.  We  have  raised  a good  many  blackberry  and  rasp- 
)erry  plants  in  the  same  manner.  The  box  should  be  narrow,  and 
rom  ten  to  fifteen  inches  high  above  the  top  of  the  soil.  Boot  or  shoe 
)0xes,  such  as  are  found  at  the  dry  goods  stores,  will  do,  but  we  pre- 
er  to  make  our  own.  As  far  as  our  own  experience  goes,  the  plants 
lo  not  need  watering  at  all ; but  the  cloth  must  not  be  oiled  or  var- 
lished  so  as  to  prevent  the  plants  having  all  the  moisture  they  need, 
blowers  and  plants  which  require  to  be  started  in  a hot  bed,  we  have 
ried  in  this  manner,  and  they  do  well  with  or  without  bottom  heat. 

A similar  method  practiced  by  the  Canterbury  Shakers,  is  mention- 
id  by  Geo.  Clark,  one  of  their  trustees,  as  follows : He  says  one  of 
heir  brethren  from  a distant  family  in  Ohio,  told  him  to  make  the 
:uttings  of  three  buds  in  length,  and  insert  them  in  the  usual  way, 
sarly  in  the  spring,  in  rich,  mellow,  rather  moist,  garden  soil ; then 
)ut  up  a row  of  shingles,  by  pushing  one  end  of  them  four  or  five  in- 
hes  into  the  ground,  on  each  side  of  the  row  of  cuttings ; then  cover 
he  whole  with  cotton  cloth  wide  and  long  enough  to  hang  down  on 
;ach  side  and  end.  so  as  to  shade  the  cuttings  from  the  sun  and  keep 
he  ground  moist,  and  be  sure  and  water  them  very  often.  He  did 
o,  and  the  result  was  almost  all  of  the  cuttings  started  and  grew. 

Every  gardener  will  not  have  shingles  to  use  in  this  way,  but  any 
>ld  board,  ten  or  twelve  inches  wide,  put  up  on  each  side  of  the  out- 
ings, will  answer  just  as  well  as  shingles,  no  doubt.  How  this  is 
lothing  but  “a  cold  frame,”  covered  with  cotton  instead  of  glass; 
>erhaps  its  quality  lies  in  its  being  very  narrow,  and  the  covering  of 


448 


PRACTICAL  CYCLOPAEDIA. 


plain  cotton  cloth,  unprepared  with  varnish,  &c.  These  were  Dela- 
wares. 

To  Propagate  Grape  vines  from  Single  Pyes  in  the  Open  Air. — We 
get  our  new  fashions  from  Paris,  and  it  is  said  that  most  of  the  nev; 
practical  ideas  of  culture  originate  from  the  French.  On  looking 
through  a file  of  French  papers  recently,  we  found  the  following  “ new 
idea,”  which,  as  it  must  be  new,  when  the  French  say  it  is,  we  trans- 
late for  our  readers'  benefit : 

“ The  best  way  to  propagate  the  grape  vine,  undoubtedly,  is  the  sys- 
tem recently  discovered  by  M.  Fabvier,  a celebrated  vigneron,  of  the 
Haut  Garronne.  He  selects  the  strongest  of  last  year's  shoots  as  soon 
as  the  leaves  fall  in  autumn,  and  cuts  out  the  eyes,  with  about  a quar- 
ter of  an  inch  of  wood  above  and  below  the  bud,  at  that  season.  He 
then  mixes  an  abundance  of  earth  with  them,  and  sets  them  in  a cool 
cellar  for  the  winter.  As  soon  in  the  spring  as  the  ground  will  work, 
he  sets  the  buds  two  inches  deep  under  ground,  and  about  nine  inches 
apart  in  the  rows,  covering  the  depth  of  two  inches  above  the  eye 
with  very  rich  soil.  The  vines  so  produced  are  equal  in  strength  to 
one  year's  growth,  to  the  strongest  layers  of  the  same  age.” 

Now,  there  does  not  seem  to  an  American  much  novelty  in  raising 
grapes  from  eyes  ; nine- tenths  of  the  grapes  sold  here  being  so  raised ; 
but  +here  is  for  all  a little  novelty  in  successfully  raising  them  this 
way  in  the  open  air.  The  trouble  with  us  has  been,  that  in  open  air 
attempts,  we  imitate  our  hothouse  practice,  and  set  the  bud  just  level 
with  the  surface  of  the  ground,  and  our  warm  summer  sun  soon  settles 
that  business.  The  buds  dry  out  before  the  roots  get  deep  enough  to 
save  them.  We  doubt  if  any  American  propagator  thougnt  of  put- 
ting a bud  two  inches  under  ground,  or  dreamed  if  he  did,  that  a bud 
would  manage  to  push  through  that  thickness  of  soil. 

Perhaps  they  will.  It  is  at  any  rate  worth  the  trial.  If  really 
good  one  year  vines  can  be  had  from  eyes  in  the  open  ground,  it  will 
be  a much  cheaper  way  of  raising  grapes  than  that  now  generally 
followed ; and  the  plants,  without  doubt,  would  be  considerably 
healthier. 

Grafting  the  Grape  vine. — A correspondent  of  the  Country  Gentle- 
man says  : I have  a Delaware  graft,  set  one  year  last  April,  that  I 
gathered  one  peck  of  grapes  from  this  fall — one  vine  that  was  grafted 
two  years  last  April,  that  I picked  a bushel  of  Delaware  grapes  from 
this  fall ; the  first  was  on  a seedling  root,  the  other  on  an  Isabella  root. 

Method. — Remove  the  dirt  from  the  vine  for  six  inches  in  depth — 
cut  it  off  four  inches  below  the  surface,  and  cleft-graft,  as  you  would 


SMALL  FRUITS  OF  GARDEN  AND  VINEYARD. 


449 


the  apple — tie  the  scion  to  its  place  with  strips  of  cotton  factory,  and 
press  the  dirt  firmly  about  the  stump  and  scion ; and  then  fill  in  care- 
fully j;o  the  second  bud  on  the  scion,  covering  with  a little  straw  for 
mulching.  During  very  dry  weather  it  will  want  watering. 

Any  one  who  can  graft  an  apple  tree  can  graft  a grape  vine.  The 
difference  is  that  he  must  dig  down  about  six  inches  for  the  stock  to 
set  his  grape  grafts. 

The  Horticulturist  directs  to  saw  off  the  stalk  and  put  in  the  scion 
ivith  two  or  three  buds,  wedge  fashion,  as  in  the  cleft-grafting  of  fruit 
:rees,  and  then  cover  up  a few  inches,  leaving  one  or  two  buds  above 
;he  ground.  No  clay  or  covering  of  the  grafted  part  is  necessary,  be- 
yond the  natural  soil,  below  which  the  graft  is  to  be  inserted.  The 
sprouts  of  the  old  stalks,  as  they  spring  up  to  rob  the  graft,  must  be 
Dulled  off.  Grafts  often  bear  some  fine  clusters  the  first  season  of 
growth,  and  many  more  the  second. 

Pruning  the  Grape. — Many  people  suppose  that  it  is  necessary  tc 
nit  out  the  leaves  of  the  grape  that  shade  the  fruit.  This  is  a serious 
srror,  as  the  leaves  are  required  to  perfect  the  fruit,,  and  so  long  as 
he  leaves  can  have  the  sun  the  fruit  does  not  need  it.  The  grapes 
mder  the  most  dense  shade  of  grape  leaves  are  as  sweet,  if  not  sweet- 
sr,  than  those  more  exposed.  The  ends  of  the  shoots  can  be  cut  back 
)ut  let  the  leaves  alone. 

To  Stop  the  Bleeding  of  Recently  Pruned  Vines. — A little  gum  shel- 
ac  dissolved  in  alcohol  will  immediately  stop  bleeding  in  grape  vines, 
yhere  pruning  is  delayed  until  the  sap  starts.  A mixture  in  equal 
roportions  of  flour  and  salt,  it  is  said,  will  have  the  desired  effect 
dien  grafting  wax  and  burning  have  failed.  The  Hew  England  Far- 
mer says,  Apply  hard  soap  to  the  end. 

Profits  of  Grape  Growing. — The  Agriculturist  says  : Grape  vines 
ccupying  but  a fraction  of  a square  rod,  often  yield  more  profit  than 
whole  acre  of  grain  ! Mr.  Carpenter  said  before  the  Farmers’  Club 
t New  York,  that  ten  tons — 20,000  pounds — of  grapes  might  be 
aised  on  one  acre,  and  this,  at  fifteen  cents  per  pound,  would  amount 
d $3,000.  It  is  stated  in  the  Scientific  American  that  a French  pro- 
rietor  lately  paid  four  millions  of  francs  for  a tract  of  vineland  where 
ledoc  was  the  favorite  wine,  and  he  has  realized  the  full  amount  of 
be  purchase  money  from  the  crop  of  1864'  alone. 

To  Prevent  Mildew  on  Grapes. — David  Thomas,  the  late  celebrated 
orticulturist,  &c.,  said  the  grape  never  mildews  when  running  over 
living  tree.  Such  is  the  fact.  An  Isabella  grape  vine  has  mildewed 
idly  for  several  years.  Two  years  ago  I trained  the  vine  over  a 
29 


450 


PEACTICAL  CYCLOPAEDIA. 


plum  and  also  a pear  tree  that  stood  near.  The  fruit  on  that  part  that 
runs  over  the  trees  is  all  free  from  mildew,  and  truly  fine,  whilst  od 
some  of  the  lower  branches  the  fruit  is  worthless. 

American  Wine  Grapes. — Catawba,  Delaware,  Concord,  Iowa,  Al- 
vey,  Taylor,  Oporto,  Franklin,  Creveling,  Clinton,  Diana. 

Making  Raisins. — Mr.  Bugby,  of  California,  has  been  very  success- 
ful in  making  raisins.  He  makes  a framework  near  the  vineyard, 
over  which  he  places  laths,  making  a wicker  frame.  On  this  he  lays 
straw  paper.  The  grapes  must  be  thoroughly  ripe  ; they  are  gathered 
and  laid  on  this  paper;  in  ten  days  they  are  turned  over;  they  will 
then  flatten,  and  the  work  is  done.  The  frames  are  protected  from 
birds,  bees,  &c.,  by  musketo  bars.  After  they  are  thus  cured,  they 
are  packed  in  large  boxes  between  layers  of  papers  for  a brief  time,  then 
finally  packed  and  sent  to  market.  These  raisins  are  much  superior 
to  imported  fruit. 

R.  G#  Pardee  recently  presented  to  the  Farmers’  Club,  N.  Y.,  some 
raisins  made  of  Delaware  grapes  dried  without  any  more  care  than 
drying  other  fruit. 

The  Fig. — Of  all  the  fruits  cultivated  in  the  South,  the  fig  requires 
the  least  care,  and  is  one  of  the  most  productive  and  useful.  South 
of  the  latitude  of  thirty -two  degrees  the  fig  tree  produces  three  crops 
a year,  commencing  in  May  and  bearing  until  November,  but  in  Cen- 
tral Georgia,  we  generally  gather  but  two  crops  a year,  unless  the 
season  is  peculiarly  favorable,  the  first  or  early  crop  being  often  killed 
by  spring  frosts.  The  figs  are  mostly  eaten  directly  from  the  tree,  as 
soon  as  ripe,  and  may  be  found  in  abundance  upon  the  breakfast  table 
of  all  lovers  of  fine  fruit.  The  fig  tree  grows  very  freely  from  cuttings 
planted  early  in  the  spring,  and  will  sometimes  bear  the  first  year, 
generally  the  second.  It  has  ever  been  a source  of  surprise  to  us  that 
the  fig  is  not  extensively  cultivated,  and  turned  to  more  profitable  ac- 
count ; but  this  is  not  the  only  instance  in  which  the  prodigal  and 
generous  gifts  of  nature  are  lavished  upon  man  in  vain, 


CARE  AND  MANAGEMENT  OF  THE  HORSE. 

Points  of  a Good  Horse. — In  purchasing  a good  horse,  sight,  wind, 
leet  and  limbs  must  be  the  uppermost  object  of  inquiry ; for  nine  hor- 
ses out  of  ten  are  defective  in  one  of  these  particulars.  First,  then, 
examine  his  eyes,  and  do  this  before  he  comes  out  of  the  stable ; see 


CARE  AND  MANAGEMENT  OF  THE  HORSE. 


451 


that  they  are  perfectly  clear  and  transparent,  and  that  the  pupils  or 
apples  of  the  eye  are  exactly  alike  in  size  and  color.  Next,  examine 
his  pipes ; if  good  and  sound,  on  being  nipped  in  the  gullet,  he  will 
utter  a sound  like  that  from  a bellows  ; but  if  his  lungs  are  touched, 
and  he  is  broken  winded,  he  will  give  vent  to  a dry,  husky,  short 
cough ; look  to  his  limbs,  also,  and  in  passing  your  hand  down  his 
legs,  if  you  find  any  unnatural  protuberance,  or  puffiness,  or  if  feeling 
first  one  leg,  then  the  other,  you  discover  any  difference  between  them, 
disease  more  or  less  is  present ; he  may  not  be  lame,  but  he  is  not 
clean  upon  his  legs.  If  he  is  broad  and  full  between  the  eyes,  he  may 
be  depended  on  as  a horse  of  good  sense,  and  capable  of  being  trained 
to  almost  anything.  If  you  want  a gentle  horse,  get  one  with  more 
or  less  white  upon  him ; many  suppose  that  the  parti-colored  horses 
belonging  to  circuses,  shows,  &c.,  are  selected  for  their  oddity ; but  it 
is  on  account  of  their  docility  and  gentleness ; in  fact,  the  more  kindly 
you  treat  horses,  the  better  you  will  be  treated  by  them  in  return. 

In  the  Sports  and  Pastimes  of  Merry  England , we  find  the  follow- 
ing : A good  horse  should  have  fifteen  properties  and  conditions,  viz  : 
Thrte  of  a man,  three  of  a woman,  three  of  a fox,  three  of  a hare,  and 
three  of  an  ass.  Of  a man,  bold,  proud  and  hardy ; of  a woman,  fair 
breasted,  quick  hearing  and  easy  to  move ; of  a fox,  a fair  tail,  short 
ears  and  a good  trot ; of  a hare,  a clear  eye,  a dry  head  and  a well- 
formed  body ; of  an  ass,  a big  chin,  a flat  leg  and  a good  hoof. 

The  California  Agricultural  Society  requires  that  a first  premium 
work  horse  shall  be  between  fifteen  and  sixteen  hands ; quick,  lively 
ears ; broad  between  the  eyes  ; round  barrel ; short  loins  ; well  up  in 
the  shoulder ; deep  chested ; square  quarters ; fiat  legs ; short  between 
the  knee  and  pastern  and  hock  and  pastern ; hind  legs  well  under 
him ; speed  equal  to  eight  miles  an  hour  on  the  road,  and  at  least 
three  miles  at  the  plow;  with  sufficient  blood  to  insure  spirit  and  en- 
durance. 

The  Ohio  Cultivator  says : A horse  weighing  from  1,300  to  1,400 
is  large  enough  for  a cart  horse ; 1,000  to  1,200  is  large  enough  for 
a farmer’s  horse  ; from  1,000  to  1,100  is  heavy  enough  for  a carriage 
horse. 

The  points  of  merit  in  a farm  horse,  according  to  Mr.  Strawn,  the 
great  stock  farmer  of  Illinois,  are  these : A large  eye,  bay  color,  with 
heavy  black  mane  and  tail,  round  body,  large  ham-strings,  short  back, 
long  belly,  fifteen  or  sixteen  hands  in  height,  and  weighing  about  1,200 
pounds. 

Raising.-^ The  Arabs  still  stand  at  the  head  of  stock-raisers. 


452 


PRACTICAL  CYCLOPAEDIA. 


even  in  the  nineteenth  century.  With  them  we  find  that  more  stress 
is  laid  on  the  quality  of  the  dam  than  the  sire ; that  a first-class  mare 
can  not  be  bought  from  an  Arab,  since  he  knows  by  tradition  what 
watchful  experience  is  now  teaching  us. 

The  too  general  idea  is  that  with  a good  sire,  any  mare  is  good 
enough  to  breed  from.  But  experience  shows  that  it  is  as  impossible 
to  get  a good  blooded  colt  from  a poor  mare  as  to  make  a mahogany 
table  from  a basswood  sapling.  The  mother  imparts  to  the  foal  size, 
strength  and  vigor  of  constitution — the  father  supplies  spirit  and  mus- 
cle. Without  the  first,  the  last  qualities  are  comparatively  useless. 

Age  of  Mares  for  Breeding. — It  is  quoted  as  the  opinion  of  Col.  Wm, 
B.  Johnson,  of  Virginia,  an  old  “ Napoleon  of  the  turf,”  that  if  raising 
a mare  for  breeding  purposes,  one  should  commence  at  two  years  old, 
if  she  were  well  grown,  not  for  the  value  of  the  first  colt,  but  for  the 
extension  of  her  breeding  properties  and  enlarging  her  nursing  capac- 
ities. 

Treatment  of  Horses. — Horses  repay  humane  and  careful  treatment. 
Give  them  luxury  of  shade  and  air,  when  practicable,  during  the  heat 
of  day.  Use  nets,  or  try  a wash  made  by  steeping  walnut  leaves,  to 
keep  off  the  tormenting  flies.  They  will  enjoy  freedom  in  the  pasture, 
nights. 

The  Arabians  never  beat  their  horses  ; they  never  cut  their  tails ; 
they  treat  them  gently ; they  speak  to  them,  and  seem  to  hold  a dis- 
course ; they  use  them  as  friends ; they  never  attempt  to  increase 
their  speed  by  the  whip,  nor  spur  them  but  in  cases  of  great  necessi- 
ty. They  never  fix  them  to  a stake  in  the  fields,  but  suffer  them  to 
pasture  at  large  around  their  habitations ; and  they  come  running  the 
moment  they  hear  their  master’s  voice.  In  consequence  of  such  treat- 
ment, these  animals  become  docile  and  tractable  in  the  highest  degree. 
The  little  boys  and  girls  are  often  seen  upon  the  body  or  neck  of  the 
mare,  while  the  beasts  continue  inoffensive  and  harmless,  permitting 
them  to  play  and  caress  them  without  injury. 

laming  Vicious  Horses. — The  secret  for  taming  vicious  horses  is 
gentleness  and  patience,  which  remove  fear  and  give  the  animal  confi- 
dence in  man.  Bubbing  a horse  in  the  face  will  cause  him  to  present 
his  head  to  you,  and  talking  kindly  to  him  will  attract  his  attention. 
After  having  cleared  the  stable  of  everything  that  will  tend  in  any 
way  to  frighten  the  horse,  drive  him  as  gently  as  possible  into  a cor- 
ner, and  approach  him  by  degrees,  that  he  may  see  there  is  no  cause 
for  alarm.  Now  rub  his  face  gently  downward,  (not  across  nor  against 
the  grain  of  the  hair,)  and  when  he  becomes  reconciled  to  that,  as  you 


CARE  AND  MANAGEMENT  OF  THE  HORSE. 


453 


will  perceive  by  his  eye  and  countenance,  rub  his  neck  and  back  till 
he  will  permit  you  to  handle  his  tail  freely.  You  may  now  lead  him 
out,  and  call  upon  him  constantly,  in  a steady  tone,  “ come  along," 
(whispering  the  words  to  horses  is  better  than  to  speak  loud,)  and  in  a 
few  minutes  he  will  follow  you  about  quite  tame  and  gentle.  Two 
emotions,  says  Earey,  fear  and  anger,  a true  horseman  should  never 
feel.  • 

How  to  Treat  Nervous  Horses. — Never  “ shy  ” yourself  when  your 
horse  is  becoming  nervous,  nor  notice  it  in  your  horse,  far  less  punish 
him.  An  experienced  horseman  says,  whenever  you  notice  the  horse 
directing  his  ears  to  any  point  whatever,  or  indicating  the  slightest 
disposition  to  become  afraid,  instead  of  pulling  the  rein  to  bring  the 
horse  toward  the  object  causing  its  nervousness,  pull  it  on  the  other 
side.  This  will  instantly  divert  the  attention  of  the  horse  from  the 
object  which  is  exciting  its  suspicion,  and  in  ninety-nine  cases  out  of  a 
hundred  the  horse  will  pay  no  more  attention  to  the  object  from  which 
he  will  fly  away  if  forcibly  driven  to  it  by  pulling  the  wrong  rein. 

Feeding  and  Watering  Horses. — The  London  Omnibus  Company 
have  lately  made  a report  on  feeding  horses,  which  discloses  some  in- 
teresting information,  not  only  to  farmers  but  to  every  owner  of  a 
horse.  The  company  uses  no  less  than  six  thousand  horses ; three 
thousand  of  this  number  had  for  their  feed  bruised  oats  and  cut  hay 
and  straw,  and  the  other  three  thousand  got  whole  oats  and  hay.  The 
allowance  accorded  to  the  first  was : bruised  oats,  sixteen  pounds ; cut 
hay,  seven  and  a half  pounds ; cut  straw,  two  and  an  eighth  pounds. 
The  allowance  accorded  to  the  second : unbruised  oats,  nineteen  pounds ; 
uncut  hay,  thirteen  pounds.  The  bruised  oats,  cut  hay  and  cut  straw 
amounted  to  twenty-six  pounds ; and  the  unbruised  oats,  &c.,  to  thirty- 
two  pounds.  The  horse  which  had  bruised  oats,  with  cut  hay  and 
straw,  and  consumed  twenty-six  pounds  per  day,  could  do  the  same 
work  as  well,  and  was  kept  in  as  good  condition,  as  the  horse  which 
received  thirty-two  pounds  per  day.  Here  was  a saving  of  six  pounds 
per  day  on  the  feeding  of  each  horse  receiving  bruised  oats,  cut  hay 
and  cut  straw.  The  advantage  of  bruised  oats  and  cut  hay  over  un- 
bruised oats  and  uncut  hay  is  estimated  at  five  cents  per  day  on  each 
horse,  amounting  to  three  hundred  dollars  per  day  for  the  company's 
six  thousand  horses.  It  is  by  no  means  an  unimportant  result.  Six 
pounds  of  horse-feed  per  day  saved  on  each  horse,  and  no  horse-power 
lost. 

A French  writer  says  the  same  quantity  of  oats  given  to  a horse 
produce  different  effects  according  to  the  time  they  are  administered. 


454 


PEACTICAL  CYCLOPAEDIA. 


There  is  always  a quantity  not  digested  when  water  is  given  immedi- 
ately after  a feed  of  oats.  There  is  decidedly,  then,  a great  advantage 
in  giving  horses  water  before  grain  is  fed  them.  And  grain  and  hay 
given  on  their  return  to  the  stable  immediately  after  hard  work  is  not 
properly  masticated,  nor  well  digested.  When  a horse  returns  from 
work,  perspiring  and  out  of  breath,  it  should  be  allowed  to  rest  for  a 
time,  then  given  a little  hay ; half  an  hour  afterward,  water,  and  then 
oats  or  other  grain.  By  this  plan  water  may  be  given  without  risk 
of  cold,  as  the  oats  act  as  a stimulant. 

Cost  of  Keeping  Horses. — The  American  Stock  Journal  says  a horse 
may  be  maintained  in  good  condition  on  twelve  pounds  of  hay  and  five 
pounds  of  oats  for  daily  food. 

Fifteen  pounds  of  hay  and  twelve  quarts  of  oatmeal,  says  the  Coun- 
try Gentleman , is  a fair  average  to  keep  a good  sized  horse  in  fine  con- 
dition for  all  road  or  farm  work. 

An  article  in  the  Hew  York  Tribune  says,  the  Third  Avenue  Bail- 
road  Company  keep  seven  hundred  horses,  upon  the  following  daily 
rations:  hay,  fourteen  to  sixteen  pounds;  meal,  fourteen  to  sixteen 
pounds.  The  hay  is,  generally,  the  best  of  Westchester  timothy, 
bought  loose,  and  always  chaffed  and  moistened,  thoroughly  incorpo- 
rated with  meal,  and  always  slightly  salted  before  feeding,  but  never 
allowed  to  ferment.  The  meal  is  generally  made  of  the  best  quality 
of  Indian  corn,  varying  occasionally  by  mixing  oatmeal  or  ship  stuff 
with  corn  meal,  and  such  other  variations  as  may  be  deemed  necessa- 
ry, when  a horse  is  “ off  his  feed.” 

Another  writer  says  it  costs  the  New  York  Third  Avenue  Horse 
Bailroad  [at  ordinary  prices,]  sixty-two  and  a half  cents  a day  to  feed 
its  horses,  but  Boston  keeps  its  horses  for  forty-one  cents.  The  feed 
in  both  cases  is  about  seventeen  pounds  of  corn  meal  and  thirteen 
pounds  of  hay  for  each  horse  a day,  with  seven  pounds  of  rye  straw 
for  bedding. 

The  following  we  quote  from  the  Scientific  American:  With  hay  at 
a cent  a pound  and  meal  at  the  same  price,  the  daily  cost  of  keeping  a 
horse  will  be  twenty-eight  cents,  making  one  dollar  and  ninety-five 
cents  per  week — equal  to  one  hundred  and  two  dollars  and  twenty 
cents  a year. 

The  Horse  Stable. — Horses  should  be  fed  regularly,  with  clean  and 
wholesome  food,  and  neither  stinted  nor  surfeited.  Their  stalls  and 
the  whole  stable  should  be  kept  scrupulously  clean,  and  they  them- 
selves well  groomed — at  least  once  a day ; the  eyes  and  nostrils  light- 
ly sponged  with  clear  cold  water,  and  the  legs  from  above  the  kneesi 


CARE  AND  MANAGEMENT  OF  THE  HORSE. 


455 


down  to  the  fetlocks,  well  hand-rubbed.  The  feet  should  be  examined 
on  coming  into  the  stable,  and  any  particles  of  gravel  or  small  stones, 
etc.,  carefully  taken  out,  and  then  washed.  It  is  a good  plan,  twice 
or  three  times  a week,  at  night,  to  stuff  the  fore  feet  with  a mixture 
of  cow-dung  and  clay,  or  cow-dung  alone ; this  keeps  the  feet  cool  and 
the  soles  tough.  The  hind  legs  do  not  require  that  attention  as  they 
stand  in  their  own  offal. 

The  stable  should  be  well  lighted  and  have  good  ventilation ; but 
that  ventilation  should  not  be  caused  by  having  a crack  between  every 
board  in  the  building,  wide  enough  to  put  one’s  hand  through. 

A bran  mash  is  a good  thing,  once  or  twice  a week,  given  at  night, 
with  a handful  of  salt  in  it,  and  his  feed  of  grain  mixed  with  it. 

Tie  your  horse  in  the  center  of  the  stall  or  he  will  be  liable  to  drive 
more  on  one  rein  than  on  the  other. 

The  New  England  Farmer  says,  never  attempt  to  clean  or  other- 
wise disturb  your  horse  while  eating  his  meal,  unless  you  want  him  to 
bite  and  kick.  But  when  you  clean,  take  him  out  of  the  stall,  and 
make  a business  of  it. 

Daily  Exercise  of  Animals. — Horses  require  daily  exercise  in  the 
open  air,  and  can  no  more  be  expected  to  exist  without  it  than  their 
owners.  Exercise  is  an  essential  feature  in  stable  management,  and 
like  well-opportuned  food,  tends  alike  to  preserve  the  health  of  horses. 
Daily  exercise  is  necessary  for  all  horses  unless  they  are  sick ; it  as- 
sists and  promotes  a free  circulation  of  the  blood,  determines  morbific 
matter  to  the  surface,  develops  the  muscular  structure,  creates  an  ap- 
petite, improves  the  wind,  and  finally  invigorates  the  whole  system. 
We  can  not  expect  much  of  a horse  that  has  not  been  habituated  to 
sufficient  daily  exercise ; while  such  as  have  been  daily  exercised  and 
well  managed,  are  capable  not  only  of  great  exertion  and  fatigue,  but 
are  ready  and  willing  to  do  our  bidding  at  any  season.  When  an  an- 
imal is  overworked  it  renders  the  system  very  susceptible  to  whatever 
morbid  influences  may  be  present,  and  imparts  to  the  disease  they 
may  labor  under  an  unusual  degree  of  severity.  The  exhaustion  pro- 
duced by  want  of  rest  is  equally  dangerous ; such  horses  are  always 
among  the  first  victims  of  disease,  and  when  attacked  their  treatment 
is  embarrassing  and  unsatisfactory. 

Shoeing  Horses  for  Winter  Travel. — 1ST.  P.  Willis  is  our  authority 
for  the  following.  He  says,  you  will  have  discovered,  of  course,  that 
you  can  not  have  uninterrupted  winter  riding,  with  a horse  shod  in 
the  ordinary  way.  The  sharp  points  of  frozen  mud  will  wound  the 
frog  of  the  foot,  and  with  snow  on  the  ground,  the  hollow  hoof  soon 


456 


PRACTICAL  CYCLOPAEDIA. 


collects  a hard  ball,  which  makes  the  footing  very  insecure.  But  these 
evils  are  remedied  by  a piece  of  sole  leather  nailed  on  under  the  shoe 
'—a  protection  to  the  hoof  which  makes  a surprising  difference  in  the 
confidence  and  sure-footedness  of  the  animal’s  step. 

To  Prevent  Over-Reaching. — Let  the  blacksmith  make  the  heel 
corks  of  the  fore  shoes  high  and  the  toe  corks  of  the  hind  shoes  high 
and  the  heel  corks  low.  Good  authority  pronounces  this  an  infallible 
remedy. 

A correspondent  of  the  American  Agriculturist  says : Hold  up  the 
head  of  over-reaching  horses  with  the  check-rein. 

To  Prevent  Interfering  of  Horses'  Feet. — Make  the  inner  half  or 
halves  of  the  shoe  or  shoes  one-eighth  of  an  inch  thicker  than  the  out- 
er half  or  halves  and  set  them  even  with  the  face  of  the  hoof. 

An  intelligent  writer  says : Add  twenty-five  per  cent,  to  the  quan- 
tity of  their  food. 

Keeping  Horses'  Feet  andwLegs  in  Order. — If  I were  asked  to  ac- 
count for  my  horses’  legs  and  feet  being  in  better  order  than  those  of 
my  neighbors,  says  Miles,  I should  attribute  it  to  the  four  following 
circumstances:  First,  they  are  all  shod  with  few  nails  so  placed  in  the 
shoe  as  to  permit  the  foot  to  expand  every  time  they  move ; second, 
that  they  all  live  in  boxes  instead  of  stalls,  and  can  move  wherever 
hey  please ; third,  they  spend  two  hours,  daily,  walking  exercise  when 
they  are  not  at  work ; and  fourth,  that  I have  not  a head  stall  or  track 
chain  in  my  stall.  These  four  circumstances  comprehend  the  whole 
mystery  of  keeping  horses’  legs  fine,  and  their  feet  in  sound  working 
condition  up  to  age. 

Washing  Horses'  Legs. — Whenever  it  is  necessary  to  wash  a horse’s 
legs  do  it  in  the  morning,  except  the  legs  are  already  soaked.  If  they 
are  not  then  rub  down  when  the  horse  comes  in  with  straw  and  dry 
brush,  and  the  next  morning  wash  as  clean  as  soap  and  water  can 
make  them.  Pick  and  wash  the  soles  as  quick  as  the  horse  comes  in. 

To  Prevent  Horses  Chafing  under  the  Collar. — A correspondent  of 
the  Boston  Journal  advises  simply  a piece  of  leather  cut  in  such  a 
shape  as  to  lie  singly  between  the  shoulders  of  the  horse  and  the  col- 
lar. Chafing  is  caused  by  friction.  This  prevents  the  friction  as  the 
collar  slips  on  it  instead  of  the  shoulder. 

To  Prevent  a Horse  or  Mule  from  Breaking  His  Halter. — Many 
remedies  have  been  proposed  for  curing  this  bad  habit,  but  a simple 
and  effective  one  is,  to  discard  the  common  halter,  and  get  a broad 
strong  leather  strap  to  buckle  around  the  neck  a few  inches  below  tho 
ears.  A horse  may  pull  at  this,  but  will  soon  give  it  up. 


CARE  AND  MANAGEMENT  OF  TILE  HORSE. 


457 


Tying  Horses. — Barrow  tells  us  that  Icelanders  tie  the  head  of  one 
iorse  to  the  tail  of  another,  and  the  head  of  this  to  the  tail  of  the 
ormer.  Under  these  circumstances,  if  the  animals  are  disposed  to 
aove,  it  will  only  be  possible  in  a circle,  and  even  then  there  must  be 
n agreement  to  turn  their  heads  the  same  way. 

To  Prevent  Horses  from  Jumping. — A correspondent  of  the  Iowa 
Joniestead  was  riding  with  a friend,  and  observed  that  one  of  the 
orses  had  a hole  in  each  ear.  On  inquiring  the  cause,  he  learned 
bat  it  was  to  keep  the  horse  from  jumping.  “Why,”  said  he,  “a 
orse  don’t  jump  with  his  ears.”  “ You  are  mistaken,”  replied  his 
lend,  “a  horse  jumps  as  much  with  his  ears  as  with  his  feet,  and  un- 
iss  he  can  have  free  use  of  his  ears  he  can  not  jump.  He  ties  the 
wo  ears  together  and  has  no  more  trouble  with  the  horse. 

To  Start  a Baulky  Horse. — It  is  said  that  if  you  tie  a rope  to  his 
)re  feet  and  go  ahead  he  will  follow.  Or  open  his  month  and  fill  it 
rith  dry  dirt  or  sand  and  he  will  go. 

A noose  placed  around  the  under  jaw  of  the  animal,  just  below  the 
'ont  teeth,  will  enable  one  to  obtain  a complete  mastery  over  him  by 
wading  or  holding  him  with  the  end  of  the  rope. 

Remedy  for  Horses  Catching  the  Rein. — «An  enlargement  of  the 
rapper,  in  the  extreme  back  part  of  the  bow,  to  an  inch  and  a quar- 
3r  or  an  inch  and  a half  in  diameter,  will  most  commonly  prevent  the 
itching  of  the  line  under  a horse’s  tail  when  in  harness. 

To  Stop  a Runaway  Horse . — A correspondent  of  the  American 
Agriculturist  recommends  the  following:  Take  a small  hut  strong 
ird,  tie  one  end  into  a loop  (not  slip  noose),  pass  it  over  the  horse’s 
ead,  and  attach  it  rather  loosely  to  the  throat  latch,  so  that  it  will 
ot  fall  down  too  low.  The  other  end  of  the  cord  is  passed  to  the  car- 
age  within  easy  reach  of  the  driver.  When  the  horse  runs,  and 
innot  be  stopped  by  the  reins,  pull  upon  the  cord,  hard  enough  to 
;op  his  breathing ; he  will  soon  stop — indeed  he  must  stop.  So  soon 
3 he  stops,  slack  up  the  cord  and  quiet  him  by  soothing  words  and 
ind  treatment.  There  is  no  danger  of  his  falling,  as  he  will  stop  long 
sfore  he  becomes  exhausted,  and  will  brace  himself  on  his  feet  so  long 
3 he  has  strength — the  cord  being  slackened  as  soon  as  he  stops  will 
dieve  him.  This  simple  remedy  may  be  applied  to  any  horse  which 
in  the  habit  of  running  away ; he  will  very  soon  connect  cause  and 
feet  together,  and  after  a few  trials,  will  be  entirely  cured.  Kick- 
ig,  backing,  and  other  vicious  habits  yield  to  the  same  remedy  when 
idiciously  employed. 

To  Extricate  Horses  Easily  from  a Burning  Building. — In  remov- 


458 


PRACTICAL  CYCLOPAEDIA. 


ing  horses  from  a stable  or  any  other  building  dfi  fire,  considerable 
difficulty  is  always  experienced  in  consequence  of  the  terror  which 
seizes  them,  especially  when  the  fire  and  smoke  have  come  near  them. 
If,  however,  the  harness  and  trappings  be  thrown  over  draught  horses, 
and  the  saddle  placed  as  usual  on  other  horses,  they  may  be  brought 
out  as  easily  as  on  ordinary  occasions.  If  time  permits,  substitute  the 
bridle,  &c.,  for  the  halter,  and  thus  the  animal’s  fears  will  be  com- 
pletely removed.  Self-possession  in  the  person  that  is  employed  is 
indispensable. 

To  Recover  Stolen  Horses. — A correspondent  of  the  Homestead  says  * 
I once  knew  one  of  a pair  of  horses  that  was  stolen  recovered  mainly 
by  the  track  being  made  out  by  his  mate,  and  that  after  he  had  been 
absent  six  or  eight  hours.  With  some  horses,  he  adds,  the  scent  is  as 
acute  as  with  a dog. 

To  Teach  a Horse  to  Diem  Down. — First,  with  some  soft  handker- 
chief or  cloth  tie  up  one  fore  leg ; then  with  a stick  tap  him  on  the 
other,  and  say,  “ Kneel!” — sometimes  by  rubbing  him  on  the  head, 
and  patting  him  on  the  leg,  you  will  induce  him  to  lie  down.  Repeat 
the  trial  three  or  four  times,  and  you  will  be  successful. 

Bridle  Bits  in  Cold  Weather. — Be  sure  and  cover  the  bits  of  your 
bridles  in  cold  weather  with  leather  to  prevent  the  frost  from  making 
the  mouths  of  your  horses  sore.  It  is  downright  cruelty  to  put  an 
iron  bit  into  a horse’s  mouth  on  a cold  morning.  If  you  doubt  it,  bit 
yourself  some  morning  when  the  mercury  stands  below  zero. 

To  Protect  Horses  Feet  from  Tenderness  and  Slipping. — Gutta 
percha  is  now  used  to  protect  the  feet  of  horses  from  tenderness  and 
slipping.  It  is  first  cut  into  small  pieces  and  softened  with  hot  water, 
then  mixed  with  half  its  weight  of  powdered  sal  ammoniac,  and  the 
mixture  melted  in  a tinned  saucepan  over  a gentle  fire,  keeping  it  well 
stirred.  When  required  for  use,  melt  in  a glue  pot,  scrape  the  hoof 
clean,  and  apply  the  mixture  with  a knife. 

To  Accustom  a Horse  to  a Gun,  Umbrella,  fyc. — Commence  by  show- 
ing your  friendship  by  rubbing  the  horse’s  face  with  your  hand ; then 
snap  and  explode  percussion  caps  with  a pistol.  Let  the  horse  fre- 
quently smell  the  powder  and  smoke  ; then  you  may  fire  small  reports 
until  you  see  fear  removed ; then  overhead  and  behind  the  horse  until 
all  is  free.  If  you  have  a very  wild  horse,  place  him  in  a stall  or 
small  pen,  so  as  to  have  him  safe ; then  fire  a gun  all  around  him, 
and  go  often  up  to  him,  speak  to  him,  and  rub  him  in  the  face,  and 
then  fire  the  gun  again,  until  he  is  free  from  starting.  To  make  a 
horse  used  to  an  umbrella,  walk  before  him,  raising  it  up  and  shutting 


DISEASES  OF  THE  HORSE  AND  THEIR  REMEDIES. 


459 


again  ; let  him  smell  it,-  and  rnb  it  over  his  head,  and  then  get  on 
m,  gently  raise  it,  and  ride  him  until  the  fear  is  over.  It  is  better 
take  him  to  some  new  place.  Sometimes  horses  will  remember 
r years  places  and  habits,  both  good  and  bad.  You  must  rub  your 
>rse  on  both  sides ; for  he  may  be  gentle  on  qv**  side  and  not  on  the 
her. 

Rareys  Opinion  of  Blinkers  on  Hot  js. — All  my  experience  with 
id  observation  of  horses  proves  clearly  to  me  that  blinkers  should 
>t  be  used,  and  that  the  eight  of  the  horse,  for  many  reasons,  should 
>t  be  interfered  with  in  any  way.  * * fr  Horses  can  be  broken 

less  time  and  better  without  blinkers ; bvu  horses  that  have  always 
orn  them  will  notice  the  sudden  change,  and  must  be  treated  care- 
lly  the  first  drive.  After  that  they  will  drive  better  without  the , 
inkers  than  with. 


DISEASES  OF  THE  HOESE  AND  THEIR  REMEDIES. 

Cure  for  Colic  in  Horses. — One  of  the  best  veterinary  surgeons  in 
ie  city  of  Baltimore  recommends  three  ounces  of  spirits  of  turpentine 
id  one  ounce  of  tincture  of  opium.  If  relief  is  not  obtained  in  one 
)ur,  repeat  the  dose  wi'h  one  ounce  of  best  powdered  aloes  well  dis- 
•lved  together. 

Another  remedy  is : Half  an  ounce  of  laudanum  ana  one  ounce  of 
yeet  spirits  of  nitre,  given  in  a pint  of  warm  water ; repeat  the  dose 
half  an  hour,  if  relief  is  not  afforded.  When  the  attack  is  severe, 
1 ounce  of  laudanum  should  be  given  first.  In  case  of  “ wind  col- 
,”  it  would  be  best  to  add  the  es^oneG  of  ginger  and  oil  of  pepper- 
int. 

Charcoal  is  recommended  by  some. 

A corresponded  of  the  Country  Gentleman  recommends  for  flatu- 
nt  colic,  linseed  oil,  one  pint ; castor  oil,  half  a pint ; tincture  of 
)ium,  one  ounce;  sulphuric  ether,  two  ounces.  Mix,  and  give  at 
ie  dose. 

Worms  in  Horses. — Dr.  uadd  prescribes  twelve  ounces  castor  oil ; 

1 of  wormwood,  one  ounce ; and  oil  of  tansy,  three  drachms ; to  be 
ven  on  an  empty  stomach,  followed  by  mashes  of  fine  feed  or  shorts, 
ell  seasoned  with  salt.  To  be  repeated  if  necessary  until  the  bowels 
spond. 

A correspondent  of  the  Southern  Cultivator  says : Administer  a ta- 


460 


PRACTICAL  CYCLOPAEDIA. 


blespoonful  of  copperas,  pulverized ; in  three  or  four  days  repeat  th 
dose.  The  horse  is  relieved  of  the  worms  at  once — eats  and  thrive? 
and  his  hair  becomes  sleek. 

Bots  in  Horses. — The  following  is  considered  a specific : Sulphuri 
ether,  two  ounces;  laudanum,  two  drachms;  warm  water,  sweetened 
one  quart.  Drench  the  animal,  and  repeat  the  dose  if  necessary  in  ai 
hour,  to  be  followed  two  or  three  hours  afterwards  with  a good  dos' 
of  linseed  oil. 

Scours  in  Colts. — Boil  smartweed  in  water  enough  to  make  a strong 
tea,  and  give  your  colt  a half  pint  in  two  quarts  of  scalded  milk  twic 
a day.  This  has  been  highly  recommended. 

Treatment  of  Wounds , Corks  and  Collar  Galls  in  Horses. — On 
ounce  white  vitriol,  one  ounce  copperas,  one  tablespoonful  gunpowder 
one  quart  soft  water.  After  washing  the  parts  with  hot  soft  water 
and  wiping  dry,  apply  the  above  wash  with  a sponge  or  cloth. 

The  following,  known  as  Masson’s  Oil,  is  highly  esteemed  as  a cure 
Take  two  ounces  of  rock  salt,  two  ounces  of  copperas,  two  ounces  o 
white  vitriol,  eight  ounces  of  sale  molasses,  one-half  pint  of  linsee( 
oil,  and  one  pint  of  chamber  lye.  Pulverize  and  boil  the  above  to 
gether  fifteen  minutes ; then  add  four  ounces  spirits  turpentine  an( 
one  ounce  of  oil  of  vitriol,  and  bottle  it  up.  When  cold  it  is  fit  fo 
use.  Shake  the  bottle  before  using  it.  Bathe  the  wound  once  o 
twice  a day,  and  dry  it  with  a hot  shovel. 

A communication  to  the  Michigan  Farmer  recommends  that  salt 
peter  should  be  dissolved  in  warm  water,  in  such  proportions  as  to  h 
moderately  strong  to  the  taste,  and  blue  stone  added  until  the  solu 
tion  is  slightly  tinged.  This,  and  nothing  else,  is  to  be  used  as  a wasl 
two  or  three  times  a day.  It  purifies  the  wound,  destroys  the  prow 
flesh,  produces  granulations  immediately,  and  heals  the  wound  in  ; 
surprisingly  short  time.  He  says  : I have  had  a horse  badly  kicke.o 
and  otherwise  hurt,  in  midwinter  and  midsummer,  and  their  cure  wa' 
equally  rapid,  and  afterwards  no  scar  was  visible.  The  wound  re 
quires  no  covering,  flies  will  not  approach  it,  and  dressing  it  with  i 
mop  of  rags  tied  to  a stick  is  very  little  trouble.  Wounds  do  not  re 
quire  to  be  sewed  up  under  this  treatment ; at  least,  I never  saw  an) 
advantage  from  it,  as  the  stitches  have  uniformly  torn  out. 

Major  Long  says  that  his  party  found  white  lead  moistened  witl 
milk  to  succeed  better  than  anything  else  in  preventing  the  bad  effect: 
of  galls  on  their  horses’  backs. 

For  Sprains  in  Animals. — Mix  together  half  a pint  of  soft  soap,  on< 
ounce  of  the  oil  of  origanum,  two  ounces  spirits  of  camphor,  a quarter 


DISEASES  OF  THE  HORSE  AND  THEIR  REMEDIES. 


461 


' an  ounce  saltpeter,  and  half  a pint  of  strong  vinegar  ; rub  the  limb 
fected  three  times  a day  for  a few  days — taking  care,  before  each 
ibbing,  to  wash  the  part  with  warm  water  and  Castile  soap,  and  dry- 
g it  with  a cloth  before  each  rubbing. 

Scratches  in  Horses. — Wash  their  feet  and  legs  clean,  and  when  dry 
lint  with  white  lead.  One  or  two  dressings  only  will  be  needed. 

Or,  first  wash  them  clean  with  soft  soap  and  water,  and  then  apply 
hite  lead  and  linseed  oil,  rubbing  it  thoroughly  in  with  a brush, 
ne  application  will  commonly  effect  a cure,  but  in  bad  cases  two 
ay  be  necessary. 

Another  remedy  is  : In  mild  cases,  wash  with  soap  suds,  and  grease 
ith  fried  pork  fat.  In  bad  cases,  apply  a solution  of  copperas  in  vin- 
$ar.  Heal  the  sore  with  lard. 

A correspondent  of  the  New  England  Farmer  says  his  method  of 
iring  scratches  is  to  rub  on  West  India  molasses  a few  times.  He 
is  never  known  it  to  fail. 

And  a writer  in  the  New  York  Tribune  says : We  have  never 
aown  an  application  of  beef  brine  to  fail.  Wash  the  legs  first  with 
arm  soap  suds,  and  then  two  or  three  times  with  old  beef  brine,  and 
le  scratches  are  cured. 

Cure  for  Horses  Rubbing  their  Tails. — Wash  three  or  four  times 
ith  stale  urine.  Said  to  be  effectual. 

To  Remove  a Film  from  a Horses  Eye. — Apply  medicamentum  to 
ie  film  with  a feather.  Or,  bake  beef  steak  until  it  becomes  a crust, 
ten  pulverize  and  throw  into  the  eye.  Or,  take  the  white  end  of 
in  droppings,  pulverize  and  throw  into  the  eye. 

Remedy  for  Corns  on  Horse's  Hoofs. — An  old  horseman  says : Don’t 
it  out  the  corn,  nor  put  spirits  of  salt  on  it ; neither  pare  the  heel 
>wn  so  that  the  shoe  will  not  touch  it.  Take  some  tow  dipped  in  tar, 
ace  on  the  corn,  and  nail  the  shoe  on  over  the  tow,  which  lessens 
e jar  on  the  corn.  Put  the  shoe  on  with  five  nails,  three  on  the 
itside,  and  two  on  the  inner  side.  Perhaps  some  will  say,  “ Oh ! five 
tils  wont  hold  the  shoes  on  my  horse’s  feet  three  days.”  All  I have 
say  is,  try  it,  In  three  weeks  take  the  shoes  off  and  examine ; if 
e corns  are  not  gone,  put  on  some  more  tow  and  tar,  and  in  a few 
oeings  they  will  disappear. 

To  Remove  a Wart  from  a Horse's  Foot. — Apply  a few  drops  of  ni- 
ic  acid  with  a small  stick  to  the  wart  two  or  three  times  a week,  and 
5 careful  it  does  not  run  on  to  the  surrounding  skin.  As  the  wart 
es,  cut  off  the  dead  part,  and  apply  until  it  is  removed ; then  apply 
me  oil  to  soften  the  sore,  should  there  be  one. 


462 


PRACTICAL  CYCLOPAEDIA. 


Treatment  of  Ringbone. — For  incipient  ringbone  the  best  reined 
emphatically  is  rest.  Dr.  Dadd  recommends  in  addition,  an  applica 
tion  of  acetate  of  cantharides.  When  the  part  becomes  hot  apply  col. 
water  bandages. 

A reliable  remedy  is  said  to  be,  equal  parts  of  oil  of  spike,  Britis' 
oil,  and  turpentine,  mixed,  with  an  infusion  of  liquid  vitriol  sufficien 
for  fomentation — to  be  applied  immediately — and  remixed  and  applies 
every  other  morning,  for  three  successive  times — after  which  soft  oi 
of  some  kind  should  be  used  to  suspend  the  cauterizing  effect. 

Not  to  remove  the  bunches,  but  to  cure  the  lameness  : One  half  pin 
spirits  turpentine,  one  ounce  oil  organum,  one  ounce  oil  amber,  on 
ounce  oil  of  spike,  one  half  ounce  aquafortis.  Mix  in  a bottle,  and  ap 
ply  daily  with  a swab. 

Spavin. — The  best  remedy  for  spavin,  taken  at  the  first  symptoms 
is  rest.  Turn  the  animal  out  to  grass,  if  in  summer,  or  give  him 
stable  with  a soft  floor,  or  a warm  yard,  if  in  winter.  A cooling  lotio: 
may  abate  any  inflammation ; and  may  be  made  by  mixing  alcohol 
vinegar,  and  common  salt,  and  applying  it  by  means  of  a broad  fla 
sponge,  occasionally  dipped  into  the  liquid,  and  drawn  around  by  i 
broad  strip  of  tape  sewed  to  it.  Prevention  is  always  better  thai 
cure ; and  be  sure  never  to  breed  from  a diseased  animal,  and  be  care 
ful  never  to  strain  the  limbs  of  a young  animal  by  hard  work. 

Take  camphor  and  dissolve  it  in  spirits  of  turpentine,  to  be  appliec 
till  the  hair  starts,  but  not  to . blister  severely.  Then  let  the  hors< 
rest  a few  days.  The  above  was  recommended  in  the  Country  Gentle 
man  as  a cure. 

String  Halt. — Bleeding  in  the  leg  is  said  to  be  a remedy. 

Artificial  Hoofs  for  Horses. — An  English  paper  says:  What  is  re 
quired  by  the  veterinary  surgeon  is  a substance  possessing  the  consist 
ence  of  horn,  to  retain  the  nails  of  the  shoe ; that  will  readily  softei 
by  heat,  so  as  to  mold  itself  to  the  required  form ; that  it  be  indissolu 
ble  in  water,  that  the  horses  hoof  is  generally  in  contact  with  moist 
ure ; and,  lastly,  that  it  be  capable  of  uniting  perfectly  with  the  hoof 
No  known  substance  possesses  all  these  qualities  except  gutta  percha 
For  the  purpose  under  consideration  it  is  prepared  by  being  cut  into 
fragments  the  size  of  a nut  and  softened  in  hot  water ; the  pieces  an 
then  mixed  with  half  their  weight  of  powdered  sal-ammoniac,  an* 
melted  together  in  a tinned  saucepan  over  a gentle  fire,  keeping  the 
mass  stirred ; the  mixture  should  assume  a chocolate  color.  Wher 
required  for  use  it  should  be  melted  in  a glue-pot ; the  surface  of  the 
hoof  must  be  scraped  clean,  and  the  gutta  percha  applied  as  required 


DISEASES  OF  THE  HORSE  AND  THEIR  REMEDIES. 


463 


'he  application  may  be  facilitated  by  the  use  of  a glazier’s  knife 
rarmed,  by  which  also  the  surface  of  the  artificial  hoof  may  be  smooth- 
i and  polished.  In  this  way  many  a valuable  horse  may  be  rendered 
seful,  which  otherwise  would  only  remain  fit  for  slaughter.  On  the 
3ore  of  humanity,  also,  this  application  of  gutta  percha  is  to  be  wel- 
Dined. 

For  Fistula  or  Poll  Evil. — Take  a good  large  handful  of  poke  roots, 
ad  put  them  into  a gallon  of  wa-ter  and  boil  them  till  you  get  the 
;rength  out ; then  take  out  the  roots  and  boil  down  to  one  quart ; 
len  add  half  a pint  of  spirits  of  turpentine ; also  half  a pint  of  oil  of 
Dike;  then  simmer  away  to  one  quart;  add  four  ounces  of  blue  vitri- 
l,  and  it  is  ready  for  use.  Cleanse  the  sore  with  soap-suds  once  a 
ay ; and  when  dry  apply  the  liniment.  A few  applications  will  gen- 
ral^r  be  sufficient. 

Another  invaluable  remedy  is : Three  gills  alcohol,  one  ounce  aqua- 
)rtis,  one  ounce  spirits  turpentine,  one  ounce  corrosive  sublimate,  one 
iince  camphor,  one  vial  oil  of  spike,  one  ounce  castile  soap.  Mix  to- 
ether  in  a strong  bottle,  and  shake  well  before  using.  Wash  the  af- 
icted  parts  well  with  the  soap-suds,  and  apply  the  above  preparation 
ntil  it  is  cured.  It  is  recommended  also  for  corns  and  warts. 

Another : Fill  a woolen  bag,  one  foot  long,  and  six  or  seven  inches 
ide,  with  hickory  ashes ; place  it  in  a vessel  of  water  and  make  it 
Diling  hot,  and  while  hot,  press  out  the  ley  between  two  boards,  and 
Dply  to  the  parts  affected  while  steaming  hot,  and  let  it  remain  some 
dnutes.  If  the  disease  is  not  of  long  continuation,  one  or  two  appli- 
itions  will  be  sufficient  to  dry  it  up,  and  effect  a permanent  cure. 
Another:  Inject  into  the  opening  strong  brine  of  common  salt  with 
syringe.  If  it  breaks  out  a second  time,  repeat. 

Cure  for  Sweeney. — Take  equal  parts  of  balsam  of  sulphur  and  spirits 
? turpentine.  Mix,  apply,  and  hold  a hot  iron  near  enough  to  heat 
at  not  to  scorch.  Apply  every  other  day,  till  a cure  is  effected — ■ 
mally  from  ten  days  to  two  weeks. 

Or,  take  laudanum,  camphor,  spirits  hartshorn,  spirits  turpentine, 
istile  soap,  alcohol,  each  one  ounce,  and  one  gill  sweet  oil.  Eub  well 
le  affected  part  twice  a day  for  a week.  This  is  said  to  be  a certain 


ire. 


Or,  take  one  pint  of  turpentine,  one  ounce  Spanish  flies,  half  a pound 
lard,  half  a pound  of  resin.  Melt  the  lard  and  resin  together.  As 
cools  add  the  flies  and  turpentine/  Apply  it  to  the  affected  parts, 
id  rub  well  with  the  hand.  In  two  or  three  days  rub  again — that 
ill  take  off  the  hair — then  rub  again  and  it  will  blister.  If  three  ap- 


464 


PRACTICAL  CYCLOPAEDIA. 


plications  do  not  cure,  then  continue  it  till  it  does  cure.  The  contritj 
utor  of  this  says  it  will  cure,  and  he  would  not  be  without  the  know] 
edge  of  it  for  the  price  of  three  good  horses  at  least,  for  it  has  alread: 
cured  that  number  for  him. 

Cure  for  Founder  in  Horses . — Eecommended  by  a correspondent  o 
the  Cotton  Planter , as  speedy,  safe  and  certain  : Clean  out  the  froj 
of  the  foot ; let  it  be  well  cleansed  by  scraping  off  all  the  dirt.  Kais< 
the  foot  so  as  to  be  level — pour  spirits  of  turpentine,  a sufficient  quan 
tity,  so  as  not  to  run  over  the  hoof ; then  set  the  turpentine  on  fire 
and  let  it  be  all  consumed. 

Cure  for  Heaves  in  Horses. — Sour  milk. 

“ Pampas” — Do  not  resort  to  the  cruel  practice  of  burning  then 
out.  It  is  unnecessary,  and  the  injury  thus  done  to  the  mouth  cai 
never  be  repaired,  as  it  permanently  impairs  the  power  of  perfect  ipas 
tication.  The  inflamed  parts  may  be  lanced  with  a sharp  penknife  ii 
thought  best.  After  the  lancing,  it  is  recommended  to  wash  th< 
mouth  with  two  ounces  of  tincture  of  myrrh,  to  a pint  of  water,  or  i\ 
strong  solution  of  alum  in  water.  Feed  the  colt  on  bran  mashes  anc 
grass,  withholding  all  grain  until  he  eats  without  difficulty. 

Cure  of  Lockjaw  in  a Horse. — Wilkes  Spirit  of  the  limes  states  thai 
a recent  case  of  lockjaw  in  the  horse  is  reported  in  the  English  Sport 
ing  papers,  which  was  cured  by  eight  ounces  of  chloroform.  The  fill} 
lay  prostrate  under  the  effects  of  the* medicine  for  nearly  four  hours 
when  the  effects  of  the  powerful  potion  passed  off,  and  the  malad} 
went  with  it.  She  promised  soon  to  entirely  recover. 

The  Mule. — A correspondent  of  the  Wisconsin  Farmer  sums  up  th( 
merits  of  the  mule  as  compared  with  the  horse  as  follows  : 1.  He  if 
much  more  easily  and  cheaply  raised  than  his  cousin,  the  horse.  2 
He  eats  but  little  more  than  half  as  much  when  matured.  3.  He  if 
satisfied  with  and  thrives  upon  a coarser  and  less  expensive  kind  oi 
provender.  4.  It  costs  less  to  keep  him  in  harness  and  in  shoes.  5 
He  is  proportionately  stronger.  6.  He  is  very  much  tougher.  7.  H< 
is  less  liable  to  disease.  8.  He  has  more  sense  and  docility.  9.  He  if 
better  adapted  to  some  important  kinds  of  work.  10.  He  is  a true 
puller,  and,  when  loaded,  a quicker  traveler.  11.  He  sells  for  a bet 
ter  price.  12.  He  lives  more  than  twice  as  long.  13.  He  is  better 
looking.  [No  accounting  for  taste.]  14.  In  nothing  but  fleetness  if 
he  excelled  by  the  horse. 

J.  T.  Warder,  of  Springfield,  Ohio,  in  the  Agricultural  Eeport,  says 
In  every  country  the  mule  is  sure-footed  and  hardy.  * * * Th( 

mule  is  everywhere  hardier  than  the  horse,  subject  to  fewer  diseases 


CARE  AND  MANAGEMENT  OF  CATTLE. 


465 


more  patient,  better  adapted  to  traveling  on  rugged  and  trackless  sur- 
faces, less  fatidious  as  to  its  food,  and  much  less  expensive  in  feeding, 
more  muscular  in  proportion  to  its  weight ; and  usually  living  and 
working  to  about  double  the  age.  He  adds  : In  the  mule  we  have 
he  size  -and  activity  of  the  horse,  combined  with  the  form  and  hardi- 
lood  of  the  ass,  while  he  surpasses  both  his  parents  in  sure-footednesa 
md  in  longevity,  and  has  more  endurance  and  greater  power  of  recu- 
leration  from  fatigue  and  exhaustion  when  excessively  worked.  Well- 
ired  mules  are  as  spirited,  and  equally  active,  or  even  quicker  than 
lorses,  if  perfectly  broken.  They  will  walk  fast,  and  in  the  draught 
hey  pull  even  more  steadily.  Their  intelligence  is  so  great  that  they 
nay  be  trained  very  readily  either  to  the  line  or  to  the  word,  and 
nany  splendid,  large  teams  are  driven,  even  over  rough  ground  where 
here  is  scarcely  any  road,  perfectly  guided  by  the  voice  of  the  team- 
ter,  aided  only  by  the  loud  crack  of  his  whip,  which  they  understand 
is  a sound  of  encouragement  rather  than  as  an  intimation  of  impend- 
ing torture. 

In  southern  countries  particularly  they  are  used  for  light  transpor- 
ation  almost  exclusively,  and  even  the  grandees  use  them  for  carriages 
.s  well  as  under  the  saddle.  In  our  own  country  the  prejudice  that 
>nce  existed  against  them  is  rapidly  yielding,  and  we  find  them  used 
n the  street  cars  in  some  of  our  cities,  and  occasionally  observe  them 
ttached  to  elegant  private  carriages. 

The  census  tables  show  that  the  number  of  mules  produced  has  in- 
reased  in  a greater  ratio  than  those  of  any  other  kind  of  farm  stock, 
nd  that  from  1850  to  1860  the  total  number  of  these  animals  had 
lore  than  doubled. 


I 

i 

CARE  AND  MANAGEMENT  OF  CATTLE. 

Cows — Points  of  a Good  Milker. — According  to  the  Ohio  Farmer, 
cow,  to  be  a good  milker,  must  have  a good  form,  firm  and  compact 
ones,  wide  and  deep  chest,  wide  and  broad  udder,  thin  hide,  soft  and 
lossy  hair,  and  a gentle  feminine  look.  Large,  thick  bones  mark  the 
karacter  of  the  animals.  They  are  generally  spongy  ; if  so,  the  an- 
nal  is  a coarse,  half  formed  concern,  that  has  no  richness  of  body, 
find  or  production.  If  large  and  compact,  they  show  her  to  be  too 
masculine,  and  that  her  appropriate  place  is  at  the  plow,  rather  than 
30 


166 


PRACTICAL  CYCLOPAEDIA. 


in  tlie  milk  stall.  Sucli  cows  give  milk  and  water,  ratker  tkan  good 
milk. 

So,  too,  a cow  witk  a large,  clumsy  kead,  dull  eyes  and  stag  horns, 
skould  be  killed  or  sold,  but  never  kept  for  milk.  For  a good  cow 
tkere  skould  be  as  muck  mildness,  amiability  and  beauty,  in  tke  kead, 
eyes  and  countenance,  as  in  a lovely  woman.  It  is  not  all  nonsense 
to  say : “ A good  cow  skould  be  as  pretty  as  a sckool  ma’am.”  Good 
lungs  are  another  requisite  of  a good  milker,  and  an  important  one. 
Without  them  tke  milk  is  unhealthy,  partaking  of  the  constitution  of 
tke  animal. 

In  selecting  a milker,  look  well  to  tke  udder.  Before  milking,  it 
skould  be  wide  and  broad,  not  hanging  down  like  a sack ; and  hard 
and  shiny,  nearly  destitute  of  hair,  and  what  tkere  is  skould  be  short, 
fine  and  bright.  After  milking,  tke  udder  skould  be  soft,  and  appa- 
rently a skin-bag.  If,  after  milking  tke  udder  is  hard  and  full,  it 
shows  that  it  is  flesh,  and  not  milk,  that  distends  it.  A thin  skin,  and 
soft  glossy  hair,  is  an  index  to  tke  texture  of  tke  whole  animal.  If 
these  are  right,  tke  whole  animal  may  generally  be  set  down  as  good. 

Points  of  a good  Dairy  Cow  according  to  Harley. — Head  small,  long, 
and  narrow  toward  tke  muzzle ; horns  small,  clear,  bent,  and  placed  at 
considerable  distance  from  each  other ; eyes  not  large,  but  brisk  and 
lively ; neck  slender  and  long,  tapering  toward  tke  kead,  witk  a little 
loose  skin  below ; shoulders  and  fore  quarters  light  and  thin ; kind 
quarters  large  and  broad;  back  straight,  and  joints  slack  and  open; 
carcass  deep  in  tke  rib ; tail  small  and  long,  reaching  to  tke  keels ; 
legs  small  and  short,  witk  firm  joints ; udder  square,  but  a little  ob- 
long, stretching  forward,  thin-skinned  and  capacious, but  not  low  hung: 
teats  or  paps  small,  pointing  outward,  and  at  a considerable  distance 
from  each  other ; hair  short,  soft,  and  woolly ; general  figure,  when  in 
flesh,  handsome  and  well  proportioned. 

What  is  a Good  Cow. — Tke  New  York  Tribune  says : One  cow 
may  be  good  for  producing  milk  for  sale  by  tke  quart ; another  good 
for  making  butter,  where  that  alone  is  tke  object ; a third  one  maybe 
good  for  a cheese  dairy  and  very  poor  for  butter ; and  a fourth  not 
good  for  either  purpose,  and  should  at  once  be  turned  out  for  beef. 
For  butter  making,  we  think  a cow  which  gives  fourteen  quarts  of 
milk  a day,  when  fresh,  and  fourteen  pounds  of  butter  a week,  a good 
cow,  and  that  that  might  be  adopted  into  use  as  the  meaning  of  a good 
butter-dairy  cow.  A good  many  cows,  it  is  true,  go  above  that,  bui 
they  should  be  ranked  as  extra  good.  A cow  that  gives  twelve  oi 
fourteen  quarts  of  milk  a day,  and  ten  pounds  of  butter  a week,  raigb  ■ 


CARE  AND  MANAGEMENT  OF  CATTLE. 


467 


be  called  a fair  medium  cow;  and  one  that  gives  eight  or  twelve  quarts 
a day  and  six  or  seven  pounds  of  butter  a week,  should  be  called  com- 
mon, and  all  below  that  inferior,  as  in  fact  they  are ; and  so  is  a cow 
that  gives  fifteen  or  sixteen  quarts  of  milk  a day  that  yields  only  a 
pound  of  butter,  and  there  are  many  of  this  description.  The  lowest 
rate  we  ever  heard  was  three  quarts  of  milk  for  a pound  of  butter, 
but  that  is  very  rare,  the  average  being  over  twelve  quarts. 

A cow  that  will  average  five  quarts  of  milk  a day  through  the  year, 
making  one  thousand  eight  hundred  and  twenty-five  quarts,  is  an  ex- 
traordinary good  cow.  One  that  will  yield  five  quarts  a day  for  ten 
months  is  a good  cow,  and  one  that  will  average  four  quarts  during 
that  time  is  more  than  an  average  quality.  That  would  make  one 
thousand  two  hundred  quarts  a year,  which,  at  three  cents  a quart,  is 
thirty-six  dollars. 

The  daily  yield  of  an  Ayrshire  cow  has  been  estimated  by  Youatt 
Jt  five  gallons  a day,  on  an  average,  for  the  first  two  or  three  months 
after  calving;  at  three  gallons  for  the  next  three  months ; and  at  one 
gallon  and  a half  for  the  next  four  months — making  an  annual  aver- 
age of  a cow  at  eight  hundred  and  fifty  gallons — though,  allowing  for 
some  unproductive  cows,  he  estimates  the  average  of  a dairy  at  six 
lundred  gallons  per  annum  for  each  cow.  Three  gallons  and  a half  of 
he  Ayrshire  cow’s  milk  will  yield  one  and  a half  pounds  of  butter. 
EEe  therefore  reckons  two  hundred  and  fifty-seven  pounds  of  butter, 
>r  five  hundred  and  fourteen  pounds  of  cheese,  as  the  yield  of  every 

)0W. 

For  a dairy  cow  many  excellent  authorities  assert  there  is  none 
qual  to  the  Ayrshire  ; while  for  family  use,  where  but  one  or  two  are 
:ept,  perhaps  the  Alderney  or  Jersey  cow  ranks  highest. 

Cost  and  Profit  of  Keeping  Cows. — A New  England  paper  states 
hat  Otis  Brigham,  of  Westboro’,  Mass.,  announces,  as  the  result  of 
many  year’s  experience,  that  good  cows  eat,  on  an  average,  twenty 
>ounds  of  hay  per  day  when  giving  milk,  and  fifteen  pounds  when  dry — 
lot  guess  work,  but  tested  by  actual  weighing  for  months  at  a time.  Then 
t is  easy  to  calculate  the  cost  of  milk.  In  the  neighborhood  of  New 
fork,  the  average  value  of  hay  is  one  cent  per  pound,  and  the  quan- 
ity  of  milk  not  over  six  quarts.  At  three  and  a half  cents  a quart,  it 
nil  pay  the  hay  bill  and  one  cent  a day  over.  If  other  feed  is  given; 
he  increase  of  milk  must  pay  for  that.  The  manure  will  be  worth  at 
3ast  the  cost  of  attendance  and  milking.  If  the  milk  is  worth  more 
han  three  and  a half  cents,  it  gives  a profit ; and  if  less,  a loss. 

Three  per  cent,  of  the  cow’s  weight  each  day  is  the  quantity  of  hay 


468 


PEACT1CAL  CYCLOPAEDIA. 


generally  estimated  to  keep  her  well  during  the  time  that  she  requires 
to  be  fed.  This  usually  demands  from  one  and  a half  to  two  tons. 
Whoever  wishes  to  secure  the  greatest  possible  profit  from  his  cows, 
should  certainly  provide  two  tons  of  hay  or  its  equivalent. 

Fall , Winter  and  Spring  Feed  for  Cows. — In  addition  to  good  haj 
give  some  or  all  of  the  following  so  as  to  afford  sufficient  variety : In- 
dian corn;  oats,  buckwheat  and  rye  ground,  rye  and  wheat  bran,  corn- 
stalks, oat  straw,  pumpkins,  turnips,  cabbage,  carrots,  beets,  &e. 
Many  of  the  best  dairymen  chaff  their  hay,  steam  it,  and  then  mix 
ground  feed  with  it ; also  cut  up  their  cornstalks  and  straw  and  mix 
with  ground  feed.  Some  feed  grain  boiled  whole.  All  who  are  suc- 
cessful feed  with  care  when  changing  cows  from  grass  to  hay  in  the 
fall  and  from  hay  to  grass  in  the  spring  to  save  them  from  falling  off 
either  in  milk  or  flesh,  which  they  are  very  liable  to  do. 

The  Chinese  sugar  cane  is  highly  recommended  as  food  for  milch 
cows.  And  W.  C.  Earl,  of  Toledo,  Ohio,  states  that  he  fed  his  cow 
tomatoes,  green,  ripe,  and  thawed  out  after  freezing,  with  good  re- 
sult; they  not  only  caused  her  to  give  a good  supply  but  a rich  quali- 
ty of  milk.  In  his  opinion  there  is  no  vegetable  superior  to  the  to- 
mato for  making  milk. 

Dr.  Valcker  states  that  in  the  fall  of  the  year,  milk,  when  the  cows 
are  well  fed,  yields  more  cheese  and  butter  than  during  the  summer. 
Bilt  if  the  cows  have  not  a good  supply  of  nutritious  food,  the  milk 
falls  off  greatly. 

It  is  said  that  the  time  to  feed  turnips  to  cows  is  morning  and  eve- 
ning, just  after  milking,  and  the  turnip  taste  in  the  milk  and  butter 
will  be  avoided. 

One  of  the  best  dairymen  of  Orange  county,  New  York,  says  he 
thinks  that  by  currying  a cow,  and  keeping  her  and  her  stable  scru- 
pulously clean,  she  will  give  her  full  quantity  of  milk  on  half  the  feed 
required  if  she  is  neglected. 

It  is  suggested  that  in  feeding  cows  pumpkins  the  seeds  should  not 
be  given  to  them  on  account  of  their  well  known  diuretic  quality. 

Stabling  Cows . — During  the  cold  season  cows  should  be  well  housed 
and  well  fed.  The  stable  should  be  just  moderately  warm,  well  venti- 
lated, clean,  and  provided  with  a little  bedding.  Aside  from  the  mere 
matter  of  food  and  drink,  the  animals  should  be  made  comfortable. 
This  matter  can  hardly  be  over  estimated.  In  mild  weather  they  might 
range  by  day  in  a commodious  yard,  protected  on  two  or  more  sides 
by  covered  sheds.  There  should  be  running  water,  or  a trough  kept 
full  from  a pump  in  the  yard. 


CARE  AND  MANAGEMENT  OF  CATTLE. 


469 


Cows  should  be  salted  two  or  three  times  a week. 

A dairyman  who  keeps  a large  number  of  cows,  secures  them  in  the 
stable  with  stanchions,  all  attached  to  a long  rod  or  bar,  so  that  by 
having  the  food  previously  deposited,  when  the  cows  are  turned  in, 
each  eagerly  seeks  her  place,  and  every  one  is  secured  by  one  move- 
ment of  the  rod. 

At  the  State  Almshouse,  Massachusetts,  the  manager*  of  the  farm 
beds  his  cows  regularly  with  sand,  which  he  considers  superior  to  any 
other  substance  for  that  purpose.  It  is  warm,  easy  to  lie  upon,  pre- 
vents the  cow  from  slipping  when  reaching  her  food,  is  an  excellent 
absorbent  of  liquids,  easily  shoveled  in  and  out,  a superior  divisor  of 
droppings,  and  is  an  excellent  substance  to  apply  to  cold  lands. 

Milking  Cows.— Each  cow  should  have  a steady  milker,  be  milked 
as  fast  as  possible  and  all  the  milk  drawn.  There  is  a loss  of  one- 
third  in  many  dairies,  by  the  lazy  hap-hazard  way  in  which  cows  are 
milked.  Allow  no  talking  or  whistling. 

It  is  said  to  have  heen  proved  in  England,  by  nicely  conducted  ex- 
periments, that  the  last  drawn  milk  is  twelve  times  as  rich  in  cream 
as  the  first. 

The  best  way  of  milking  is  to  approach  the  cow  gently,  to  say  a 
kind  word  as  you  seat  yourself  by  her,  to  apply  the  left  hand  to  the 
forward  teat  next  you,  and  the  right  to  the  one  opposite,  holding  the 
left  arm  rather  firmly,  that  it  may  ward  off  from  the  pail  any  sudden 
movement  of  the  cow’s  foot,  then  milk  as  fast  as  you  conveniently  can 
those  two  teats,  till  the  milk  is  nearly  exhausted,  after  which  milk  the 
3ther  two  in  the  same  way  till  exhausted,  then  strip  the  first  two,  next 
the  last  two,  and  then  quit. 

The  manner  of  milking  exerts  a powerful  influence  on  the  product- 
iveness of  the  cow.  A slow  and  careless  milker,  or  one  who  treats  her 
harshly,  soon  dries  up  the  best  of  cows.  The  animal  must  be  ap- 
proached gently,  never  struck  or  abused,  and  the  operation  of  milking 
begun  gradually,  steadily  increasing  in  rapidity,  until  all  is  drawn. 
Tf  the  milking  is  performed  in  the  stall,  it  is  a good  plan  to  feed  at 
the  same  time  with  roots  or  some  other  palatable  food. 

> When  the  milking  of  a cow  is  begun  there  should  be  no  cessation 
till  it  is  completed — no  stopping  to  talk  or  bandy  jokes;  and  if  the 
tabor  is  wearisome,  rest  should  be  taken  rather  after  finishing  with 
3ne  cow  before  beginning  with  another,  than  while  milking  any  one. 
If  the  milker  is  a man  with  ordinary  strength,  he  should  remember 
^hat  has  been  said  about  holding  the  left  arm  firmly  to  guard  the  pail. 


470 


PRACTICAL  CYCLOPAEDIA. 


Women  and  children  might  fad  in  this;  hut  a full  grown  man  should 
have  his  milk  pail  kicked  over  but  once  in  a very  great  while. 

Breaking  Heifers  for  Milking . — This  is  often  quite  a serious  affair, 
in  which  kicks  and  bruises  are  freely  interchanged  between  the  fright- 
ened brute  and  the  irritated  master.  Many  an  otherwise  excellent 
milker  is  spoiled  for  life  by  harsh  treatment.  A heifer,  if  well  broken 
to  the  milk  pail,  is  thereby  made  worth  at  least  twenty  per  cent,  more 
— an  increase  that  will  pay  for  much  painstaking.  Earey’s  reasoning 
respecting  horses  applies  equally  to  other  animals.  They  only  resist 
when  injury  is  apprehended,  and  their  natural  instinct  suggests  a dan- 
ger whenever  any  unusual  treatment  occurs.  Every  one  has  noticed 
how  shy  a creature  is  on  entering  strange  enclosures,  or  at  sight  of 
new  objects.  The  handling  of  a heifer’s  bag  is  to  her  an  unusual  pro- 
ceeding, and,  in  addition,  the  teats  are  often  tender,  and  the  bag  caked 
and  inflamed  so  as  to  be  painful  under  even  a gentle  touch.  Training 
for  milking  should  commence  long  before  calving.  First  teach  the  an- 
imal to  welcome  your  coming  by  little  presents  of  an  apple,  a handful 
of  corn  or  salt,  or  other  delicacy,  she  will  soon  permit  the  hand  to  be 
laid  upon  her  back  and  enjoy  the  gentle  rubbing  and  scratching  which 
may  be  given.  Extend  the  handling  to  different  parts  of  the  body, 
until  she  will  not  shrink  from  grasping  her  teats,  and  the  work  may 
be  soon  accomplished  without  even  a harsh  word. 

It  is  said  that  young  cows,  the  first  year  they  give  milk,  may  be 
made,  with  careful  milking  and  good  keeping,  to  give  milk  almost  any 
length  of  time  desirable;  but  that  if  they  are  allowed  to  dry  up  early 
in  the  fall,  they  will,  if  they  have  a calf  at  the  same  season,  dry  up 
at  the  same  time  each  succeeding  year,  and  nothing  but  extra  feed 
will  prevent  it,  and  that  but  a short  time. 

To  Prevent  Cows  from  Holding  up  tlieir  Milk. — Several  remedies 
are  prescribed : — One  is,  to  feed  at  the  time  of  milking ; another,  to 
drive  them  so  that  their  hind  feet  will  be  either  higher  or  lower  than 
the  fore  feet ; another,  to  put  a bag  of  meal  or  any  other  weight  on 
their  backs ; another,  to  continue  milking  patiently  until  she  ceases  to 
hold  it.  Patience  and  perseverence  will  generally  overcome  the  diffi- 
culty and  effect  a cure. 

Solon  Eobinson  says,  the  best  way  to  make  a cow  give  down  is  to 
coax  her.  Strapping  up  the  fore  leg  of  a cow  with  a strap  slipped  over 
the  bent  knee  so  that  she  cannot  walk  until  milked,  will  sometimes 
cause  her  refractory  disposition  to  yield. 

To  Prevent  Cows  from  Kicking. — Treat  them  uniformly  with  gen- 
tleness and  kindness,  and  guard  the  pail  firmly  with  the  left  arm  as 


CARE  AND  MANAGEMENT  OF  CATTLE.  47  J 

recommended  above.  If  this  is  not  sufficient  remedy  try  some  of  the 
following : 

Strap  up  the  off  fore  leg,  as  directed  for  holding  up  of  milk.  If  her 
foot  is  well  drawn  up  she  cannot  kick.  A pin  of  some  soft  wood,  six 
or  eight  inches  long,  and  an  inch  and  a half  in  diameter,  inserted 
between  the  strap  and  the  knee  joint,  will  secure  the  strap  from  slip- 
ping off. 

Tie  a cord  or  small  rope  around  the  body  of  the  cow,  just  in  front 
of  the  hips  and  udder,  drawing  it  pretty  tight.  Some  tie  it  loosely 
just  back  of  the  fore  legs,  then  with  a short  stick  twist  it  tight,  and 
hold  the  stick  with  the  right  hand  while  they  milk  with  the  left. 

Place  the  cow  in  the  stancheons,  then  put  a rope  around  her  horns, 
and  pass  it  over  the  beam  over  her  head,  draw  it  up  until  her  head  is 
as  high  as  it  can  be  without  raising  her  feet  from  the  floor,  fasten  it, 
and  she  cannot  kick. 

Cows  dislike  to  have  their  teats  jerked,  and  if,  whenever  they  kick 
or  step,  this  infliction  always  instantly  follows , they  will  soon  cease. 
It  is  of  the  utmost  importance  that  it  be  invariable  and  prompt,  and 
uniformly  severe,  not  irregular,  and  never  but  once  performed  for  each 
repetition  of  the  fault. 

Some  tie  the  cow’s  hind  legs  together  just  above  the  knee. 

To  Milk  a Cow  with  Sore  Teats. — A correspondent  of  the  American 
Agriculturist  recommends  to  take  hens’  quills,  cut  an  oblong  hole 
about  one-fourth  of  an  inch  from  the  small  end  of  each,  oil  them  and 
insert  them  into  the  teats.  They  will  cause  no  pain  and  empty  the 
milk  in  a short  time. 

How  to  Improve  the  Stream  of  Milk. — The  editor  of  the  Country 
Gentleman  says  : Take  a small,  sharp-pointed  penknife  in  one  hand, 
grasp  the  teat  firmly  in  the  other,  and,  by  a quick,  steady  motion,  in- 
sert the  blade  an  inch  or  more  into  the  orifice  through  which  the  milk 
passes.  He  adds,  those  who  have  tried  this,  have  pronounced  it  a cer- 
tain remedy. 

To  Prevent  Cows  from  sucking  themselves. — The  following  plans 
have  all  been  tried  and  pronounced  effectual : 

Smear  the  teats  night  and  morning  with  soft  grease,  and  then  dust 
them  thoroughly  with  pulverized  Cayenne  pepper.  Continue  this  about 
a week. 

Use  a “cow  collar,”  made  in  various  ways,  the  simplest  being  a 
frame,  something  like  that  of  a common  chair  with  seat  and  back  off, 
which  prevents  the  cow  from  bending  her  neck  more  than  half  way 

round. 


472 


PRACTICAL  CYCLOPEDIA, 


Take  a hickory  stick  about  half  an  inch  in  diameter,  tapering  to 
the  ends  for  lightness,  and  with  a smaller  part  in  the  middle,  to  pre- 
vent its  slipping  either  way,  and  thrust  it  through  a slit  in  the  nose, 
so  that  its  ends  shall  project  on  eacln  side  horizontally  a few  inches, 
and  prevent  the  cow  from  pushing  her  nose  under  her  leg. 

The  best  way  to  cure  sucking  cows  is  to  put  on  an  old  bridle,  with 
the  bit  in  the  animal's  mouth.  This  is  said  to  be  the  least  injurious 
to  the  cow,  and  at  the  same  time  the  most  effectual  preventive. 

Another  method  is  to  take  a stick  two  or  three  inches  in  diameter, 
and  from  two  and  a half  to  four  and  a half  feet  long — the  larger  the 
cow  the  longer  the  stick.  Make  a mortise  one  and  a half  or  two 
inches  wide  in  each  end,  and  put  the  stick  between  the  caw’s  fore  legs, 
and  buckle  a strap  that  is  passed  through  the  mortise  :n  the  stick 
around  the  body  just  behind  the  fore  legs,  and  fasten  thj  other  end 
of  the  stick  in  the  same  manner  around  the  neck,  being  careful  to  not 
make  either  too  tight. 

Some  resort  to  splitting  the  end  of  the  tongue,  which  ;'s  doubtless 
effectual  and  at  the  same  time  injurious. 

Remedy  for  Sore  Teats. — The  Irish  Farmer  s Gazette  sr  ys  : Wasl 
twice  a day  with  tincture  of  myrrh. 

A Country  Gentleman  correspondent  recommends  keeping  the  cov} 
n the  barn,  and  the  milk  in  the  bag  reduced  by  frequent  milkings. 
Then  cauterize  the  edges  and  inside  of  the  wound  with  a hrt  iron,  let- 
ting the  burn  heal  by  granulation. 

To  Remedy  Leaking  Teats. — Dip  the  end  of  the  teat  in  strong  alum 
water  twice  a day  for  several  days,  and  the  leak  will  cease. 

To  Cure  a Cow  of  Caked  TJdder. — Half  a bushel  of  carrots  a day, 
and  clean  milking  ; or,  application  of  tincture  of  arnica  and  rubbing, 
repeated ; or,  cod  liver  oil  applied  night  and  morning,  with  thorough 
rubbing.  Continue  it  until  it  effects  a cure. 

Remedies  for  Garget,  or  Bloody  Milk. — The  editor  of  the  Country 
Gentleman  says  : Tansy  is  a sure  remedy.  A cow  that  has  the  gar- 
get will  voluntarily  eat  tansy  by  the  handful  as  she  would  h?y. 

The  poke  plant  and  root,  known  also  as  snake,  garget  root,  pigeonberry, 
crowberry,  &c.,  are  said  to  cure  it ; also,  that  if  it  grows  in  cows’  pas- 
tures, they  will  not  have  the  garget.  Little  plugs  of  poke  root  are 
sometimes  introduced  into  the  opening  of  the  teat  as  a remedy. 

The  following  is  said  to  never  fail : Take  one  quart  corn  meal  and 
six  quarts  soft  water.  Soak  for  one  hour,  stirring  occasionally. 
Wash  the  udder  three  times  a day,  rubbing  well  with  the  hand  or  a 
soft  cloth. 


CARE  AND  MANAGEMENT  OF  CATTLE.  473 

Wash  the  udder  with  salt  and  water  twice  a day,  aLd  it  will  gener- 
illy  disappear. 

A writer  says : Give  one  pound  of  sulphor,  one-fourth  pound  at  a 
ime,  four  days  in  succession,  unless  the  third  dose  effects  a cure, 
jive  in  bran  or  meal,  or  anything  the  cow  will  eat. 

Saltpeter  is  considered  a good  remedy,  given  in  doses  of  half  an 
nince  in  a bran  mash,  or  other  similar  food,  every  evening,  or  every 
>ther  evening,  according  as  the  effect  is  visible  on  the  animal,  for  a 
veek  or  ten  days,  or  until  the  animal  is  cured. 

An  old  dairyman  advises  that  when  the  usual  remedies,  cold  water, 
loap  suds,  spirits  of  camphor,  &c.,  fail,  try  a mixture  of  one  part  aqua 
tmmonia,  and  two  parts  of  sweet  oil,  wTell  rubbed  in  twice  a day  until 
nired. 

To  Prevent  Calves  from  Sucking  Cows , and  from  Sucking  One  An- 
ther.— Apply  to  the  teats,  ears,  or  whatever  part  is  sucked,  a strong 
nixture  of  lard  and  Cayenne  pepper.  A few  applications  will  be  found 
ufficient. 

To  Teach  Calves  to  Drink. — Use  no  harsh  measures.  Go  into  the 
>en  as  quietly  as  you  can.  Set  the  pail  down.  In  a few  minutes, 
inless  very  wild,  the  calf  will  come  up  to  see  the  pail.  Then  put  your 
inger  into  its  mouth,  and  press  its  head  down  until  it  gets  a taste  of 
he  milk.  There  will  be  little  difficulty  after  that. 

To  Bring  Cows  into  Heat. — The  editor  of  the  Country  Gentleman 
ays  : Give  a piece  of  rennet  as  large  as  the  palm  of  the  hand,  thrust- 
ng  it  down  her  throat,  and  she  will  be  in  heat  within  twenty-four 
lours  invariably. 

To  Produce  Animals  of  Hither  Sex  at  WiU. — Prof.  Thury,  of  Gen- 
va,  Switzerland,  who  has  made  the  subject  a special  study,  says  that, 
/hen  females  are  desired,  the  very  earliest  period  of  coming  in  heat 
hould  be  taken  advantage  of ; and,  if  a male  is  wanted,  the  latest 
tactical  moment.  A Belgian  farmer  writes  to  the  Luxumburg 
Agricultural  Society  that  if  the  act  of  copulation  takes  place  before 
ailking,  the  invariable  result  is  a heifer  calf,  while  if  it  is  just  after 
he  cow  has  been  thoroughly  milked,  a male  calf  will  be  produced. 
Tobably  the  true  theory  is,  that  the  most  vigorous  of  the  two  gives 
ts  sex  to  the  offspring.  Hence,  if  the  cow  is  much  the  oldest,  the 
alf  will  most  likely  be  a male ; if  much  the  youngest,  a female. 

Economy  in  Grazing. — There  is  just  as  much  economy  in  grazing 
attle  and  sheep  upon  the  same  farm,  as  there  is  in  having  hogs  follow 
be  herd  while  feeding  corn.  Every  feeder  knows  that  hogs  will  fat- 


474 


PRACTICAL  CYCLOPAEDIA. 


ten  well  upon  the  droppings,  and  every  grazier  whoever  tried  it,  knows 
that  sheep  will  fatten  upon  herbage  rejected  by  cattle. 

Sheep  do  very  well  among  cattle,  but  cattle  do  badly  among  sheep. 
Cattle  do  well  where  horses  pasture,  but  horses  will  not  eat  what 
cattle  leave  very  readily.  Horses  and  sheep  do  well  together,  especi- 
ally the  sheep. 

Wintering  Cattle. — The  Hew  York  Tribune  says  : The  one  great 
error  is  in  neglecting  cattle  in  autumn,  after  the  frost  has  destroyed 
the  sweetness  of  the  grass,  and  allowing  them  to  commence  getting 
poor  before  commencing  winter  feed.  There  is  no  error  more  fatal  to 
success  than  such  neglect.  It  is  often  the  foundation  of  disease  that 
the  animal  never  recovers  from.  There  is  no  condition  so  good  for  an 
animal  going  into  winter  quarters  as  a thriving  fatness ; if  that  can 
be  kept  up  till  midwinter,  the  danger  of  starvation  upon  very  light 
feed  in  the  spring  is  greatly  diminished.  It  is  one  of  the  worst  things 
in  all  farm  economy  to  neglect  feeding  stock  in  the  fall,  because  it  is 
not  time  to  begin  to  fodder  yet.  All  that  is  saved  of  fodder  in  the 
fall,  upon  the  plea  that  “ cattle  can  shift  awhile  longer,”  exactly  veri- 
fies the  old  saw  about  “ saving  at  the  spigot  and  wasting  at  the  bung.” 

The  great  point  in  the  economy  of  farm  stock  is  in  the  winter  feed- 
ing. Regularity  is  of  the  highest  importance.  A regular  system  of 
feeding,  milking  and  cleansing  the  stables  should  be  strictly  adhered 
to. 

The  Iribune  adds : Food  which  has  been  crushed,  ground,  or 
cooked,  is  more  easily  and  completely  digested  by  stock,  and  furnishes 
more  nourishment.  Three  pounds  of  ground  corn  are  equal  to  about 
four  of  unground,  and  three  of  cooked  Indian  meal  to  about  four  of 
the  same  meal  uncooked.  Meal  and  roots  are  usually  cooked  by 
boiling,  but  with  suitable  fixtures  can  be  much  better  and  cheaper 
done  by  steam. 

Cows  give  a greater  quantity  of  milk  in  winter  if  fed  on  moist  and 
succulent  food.  Hay,  cornstalks,  straw,  &c.,  moistened  with  warm 
water  and  then  allowed  to  stand  a few  hours  in  this  condition,  are 
rendered  more  nutritive.  The  method  of  feeding  cows  in  winter  is  not 
however  so  important  as  to  make  the  change  from  grass  to  hay,  and 
from  hay  to  grass,  without  producing  any  deterioration  in  their  con- 
dition. 

Cattle  need  variety.  Every  winter  shows  observing  men  that  do- 
mestic animals  become  cloyed  on  the  best  of  food,  if  confined  long  to 
one  article.  Experiments  have  shown  that  dogs,  cats,  and  other  ani- 
mals, sicken,  languish  and  die.  if  kept  an  undue  period  on  one  kind 


CARE  AND  MANAGEMENT  OF  CATTLE.  475 

>f  food.  Obviously  the  true  course  is  to  lay  in  both  enough  and  a va- 
iety  of  fodder. 

In  Germany,  cattle  and  horses  are  fed  five  times  each  day,  and,  of 
course,  a small  quantity  at  each  meal. 

If  a machine  was  invented  to  grind  hay,  says  the  London  Farmer , 
he  ground  article  would  approximate  in  value  to  unground  oats  in 
>roducing  fat  and  muscle. 

Oat  Straw  as  Food for  Sick  Animals. — I have  often  noticed,  says  Dr. 
Dadd,  in  the  American  Stock  Journal,  that  sick  horses  will  eat  oat 
straw  in  preference  to  any  other  kind  of  fodder;  as  a matter  of  course, 
lowever,  some  will  refuse  to  eat  it.  Oat  straw  contains  a large  pro- 
portion of  nutrimental  matter  and  some  phosphates,  and  when  con- 
rerted  into  a sort  of  bran  by  means  of  mill  stones,  is  a very  nourish- 
ing diet.  This  sort  of  aliment  is  useful  when  combined  with  ground 
>ats,  for  animals  whose  systems  lack  the  requisite  amount  of  phos- 
nhates.  A milch  cow,  for  example,  the  subject  of  a prostrating  dis- 
ease, is  very  much  benefitted  by  food  of  this  kind. 

Use  of  Salt  in  the  Food  of  Cattle. — Animals  that  are  permitted  to 
;oam  in  the  salt  marshes  are  generally  the  most  healthy,  as  they  con- 
sume a large  amount  of  saline  material.  The  antiseptic  property  of 
salt  is  too  well  known  and  appreciated  by  most  husbandmen,  and  the 
krmer  might  as  well  think  of  entirely  dispensing  with  food  as  to  fail 
n seasoning  food  with  salt.  No  animal  can  long  exist  without  salt ; 
n the  stomach  it  operates  favorably,  and  has  a healthy  action  on  the 
iver,  it  also  prevents  the  food  from  running  into  fermentation,  and  is 
leath  on  intestinal  parasites. 

The  use  of  salt  in  the  food  of  cattle  must  not  be  looked  upon  as  a 
lirect  producer  of  flesh,  so  much  as  a necessary  element  of  the  econo- 
ny,  without  which  animals  are  apt  to  perish  from  disease,  but  with 
vhich  the  animal  is  kept  in  a normal  and  healthy  state.  A German 
igriculturist,  whose  sheep  had  received  habitually  a certain  dose  of 
salt,  deprived  ten  of  their  usual  allowance,  five  of  which  died  of  rot 
md  worms,  the  remainder  of  his  flock,  four  hundred  and  fifty  head, 
osing  but  four.  The  next  year  a new  lot  of  ten  sheep,  deprived  of 
salt,  lost  seven,  the  remainder  of  the  flock>  three  hundred  and  sixty- 
bur,  lost  five  only ; a little  later  the  three  died  also  of  diarrhea.  The 
hird  year  was  very  rainy.  Sixteen  sheep  were  deprived  of  salt.  The 
.vhole  of  them  died  in  the  course  of  the  year  of  rot  and  vermicula 
meumonia.  Sir  John  Sinclair  observes  that  the  habitual  use  of  salt 
las  a marked  influence  in  improving  the  quantity  and  quality  of  the 
tfool  of  sheep. 


476 


PRACTICAL  CYCLOPAEDIA. 


M.  Garriott  assures  us  that  the  milk  of  cows  subjected  to  a daily  al- 
lowance of  salt  is  richer  in  butter  and  cheese  than  when  these  same 
cows  are  deprived  of  salt.  There  exists  no  doubt  among  those  who 
have  tried  it,  that  when  employed  in  proper  quantity  it  increases  the 
appetite,  stimulates  digestion,  keeps  up  the  nominal  supply  of  salt  in 
the  blood,  improves  the  wool  or  hair  of  the  cattle,  prevents  disease, 
and  moreover,  enables  the  agriculturist  to  fatten  cattle  upon  food  which 
they  -would  not  enjoy  without  it  were  previously  mixed  up  with  the 
salt.  A most  important  consideration,  is  its  influence  in  preventing 
disease. 

In  Great  Britain,  in  the  best  farmed  districts,  we  find  the  allowance 
of  salt  oscillating  around  the  subjoined  figures,  taken  as  a center  of 
basis : 

Allowance  of  Salt  per  Day. — Calf,  six  months  old,  one  ounce ; Bul- 
lock or  cow,  one  year  old,  three  ounces ; Oxen,  fattening,  six  ounces; 
Milch  cows,  four  ounces. 

Horses.— To  mix  salt  with  the  food  of  the  horse,  colt,  ass  or  mule, 
daily,  is  becoming  a frequent  practice  in  England  and  America.  The 
usual  allowance  for  a full  grown  horse,  is  about  two  ounces  per  day. 
In  Belgium  it  is  little  more  than  one  ounce. 

Sheep. — The  Homans  gave  every  fifth  day  about  half  an  ounce  per 
head,  and  this  is  precisely  the  quantity  which  is  still  employed  in 
England  and  Saxony  daily,  for  sheep  full  grown  and  of  ordinary  size, 
Salt  is  more  beneficial  to  sheep  than  to  any  species  of  cattle. 

Digs. — The  best  proportion  to  adopt  appears  to  be  about  two-thirds 
of  an  ounce  per  day  for  full  grown  pigs. 

In  administering  salt,  unless  it  be  used  as  a medicine,  the  more  inti- 
mately it  is  mixed  with  the  food,  the  better.  An  excess  of  salt  is  in- 
jurious to  any  animal.  With  horses  an  excess  of  salt  has  produced 
dysentery ; and  in  oxen  diseases  of  the  blood. 

Considered  as  a medicine,  salt  purges  animals  at  the  following  doses : 
Horses,  eight  to  ten  ounces ; Sheep  two  to  three  ounces ; Oxen  ten  to 
sixteen  ounces ; Pigs  two  to  three  ounces ; Dogs  one  to  two  ounces. 

It  becomes  poison  at  the  following  doses: — Horses  two  pounds; 
Oxen  three  pounds ; Sheep  six  to  eight  ounces ; Pigs  four  to  six 
ounces. 

The  Stock  Journal  says  the  best  rule  for  salting  animals  is  to  keep  it 
constantly  before  them,  and  they  will  then  take  it  in  such  quantities  and 
only  in  such  quantities  as  their  systems  require  ; but  if  deprived  of 
it  for  some  time,  they  become  so  eager  for  it,  that  they  may  eat  so 
much  as  to  injure  them  when  they  are  liberally  fed. 


CARE  AND  MANAGEMENT  OF  CATTLE. 


477 


Another  writer  says : Do  not  give  it  in  excess.  If  you  cannot  get 
ock  salt,  or  if  that  is  too  expensive,  mix  fine  salt  with  soft  clay,  and 
ry  that  in  large  cakes,  and  lay  .them  under  cover  for  the  cattle  to 
ck. 

Water  for  Stock. — Every  effort  should  be  made  to  supply  each  pas- 
are  with  fresh  running  water.  When  this  cannot  be  done,  and  the 
-ater  must  be  drawn  from  wells,  it  should,  if  possible,  be  drawn  daily 
nd  not  at  long  intervals  and  not  allowed  to  remain  exposed  to  a burn- 
ig  sun  until  it  becomes  almost  putrid.  During  the  hot  weather  water 
roughs  should  be  cleaned  often,  and  kept  entirely  free  from  the  veg- 
table  fungus,  which  will  accumulate.  In  many  sections  of  the  coun- 
:y,  fresh  running  water  cannot  be  obtained,  and  the  farmer  is  forced 
) rely  upon  his  artificial  ponds  to  supply  his  stock.  When  this  is  the 
ise  care  should  be  taken  to  remove  the  rank  vegetation  and  bushes 
’om  the  b^nks,  and  thus  expose  the  water  as  much  as  possible  to  the 
ction  of  the  winds,  as  it  is  thus  kept  in  motion,  and  in  a great  mea- 
are  prevented  from  becoming  stagnant. 

Quantity  of  Food  for  Oxen. — Frequent  observations  have  shown 
lat  an  ox  will  consume  two  per  cent,  of  his  weight  of  hay  per  day 
) maintain  his  condition.  If  put  to  moderate  labor,  an  increase  of 
ais  quantity  to  three  per  cent,  will  enable  him  to  perform  his  work, 
ad  still  maintain  his  flesh.  If  he  is  to  be  fatted  he  requires  about 
)ur  and  a half  per  cent,  of  his  weight  daily  in  nutritious  food. 
Comparative  Value  of  Oxen  and  Horses. — A writer  in  the  Massa- 
msetts  Floughman,  says : It  is  generally  agreed  that  horses  travel 
,ster  than  oxen,  and  that  on  a farm  consisting  of  plains  and  destitute 
f rocks,  a pair  of  horses  will  do  more  on  the  plow  and  harrow  than  a 
fir  of  oxen.  Horses  will  wear  longer  than  oxen;  that  is,  farm 
Drses  will  last  to  wear  till  twenty  years  old,  but  oxen  should  not  be 
3pt  half  so  long,  though  some  work  till  they  are  fourteen.  But  after 
Imitting  so  much,  we  may  be  allowed  to  say  a word  or  two  in  favor 
’ the  practice  of  keeping  oxen. 

And  first,  as  to  the  cost  of  the  animals.  Oxen  of  equal  weight  with 
ie  horses  are  bought  for  one-half  price.  Oxen  are  worth  something 
?ter  they  are  worn  out  in  work — horses  are  not. 

Oxen  are  not  half  so  liable  to  disease  as  horses  are*  An  insurer 
ill  ask  four  fold  more  for  insuring  the  health  of  horses  than  of  oxen. 
The  gearing  of  oxen  costs  less  by  half  than  that  of  horses.  A 
ooden  yoke  lasts  longer  than  leather  harness,  and  it  is  put  on  and  off 
half  the  time. 

Oxen  are  more  patient  than  horses,  and  will  carry  a more  even  yoke. 


478 


PRACTICAL  CYCLOPEDIA. 


They  start  a load  better  than  horses,  particularly  in  a snow  path, 
where  the  runners  stick  to  the  snow. 

Oxen  can  be  entrusted  with  hired  men  at  less  risk  than  hcrses. 
They  are  soon  taught  to  draw  the  plow,  and  are  driven  by  the  plow- 
man without  any  reins. 

We  have  not  a large  proportion  of  farms  without  rocks  and  stumps, 
and  where  the  land  is  rocky  there  is  no  comparison  between  oxen  and 
horses. 

In  regard  to  cost  of  keeping,  there  would  be  but  little  difference  if 
both  were  kept  on  the  same  food.  But  many  of  our  farmers  keep 
oxen  through  the  winter  on  coarse  hay,  straw  and  husks,  which  would 
hardly  keep  horses  alive. 

Whipping  Oxen . — It  is  a cruel  and  generally  a useless  act  of  bar- 
barism  to  whip  oxen.  The  best  drivers  use  the  lash  the  least.  It  is 
surely  a savage  practice  to  apply  the  lash  before  inviting  the  animals 
to  move  by  the  proper  words.  Yet  this  is  a very  common  practice  of 
those  who  are  not  owners  of  the  cattle.  Proper  driving  is  an  important 
item  in  husbandry.  The  merciful  man  is  merciful  to  his  beast. 

Sore  Necks  of  Oxen  from  Working  in  Wet  Weather. — To  prevent  it, 
occasionally  rub  a little  tallow  bn  the  yoke  and  bows. 

To  Direct  the  Growth  of  the  Horns  of  Oxen. — Scraping  the  horns 
of  oxen  on  the  inside  will  make  them  curve  outwards,  or  vice  versa. 

To  Prevent  Unruliness  in  Stock. — See  that  the  fences  are  always 
kept  up,  and  never  force  animals  to  jump  over  bars  or  fence  but  par- 
tially let  down. 

Kindness  to  Animals. — The  American  Agriculturist  very  truly  says : 
All  the  animals  of  the  farm  should  be  glad  to  see  their  owner,  and  in 
fact  every  other  person  who  has  to  do  with  them.  Man  should  be 
recognized  as  their  best  friend.  Colts  and  steers  particularly  should 
be  petted. 


DISEASES  OF  CATTLE  AND  THEIB  BEMEDIES. 

Nursing  Sick  Cattle. — If  an  animal,  as  well  as  human  being,  is  not 
carefully  nursed  wThen  sick — well  taken  care  of — all  the  medicine  in 
the  world  can  do  but  little  good.  And,  on  the  other  hand,  with  good 
nursing,  medicine  is  generally  unnecessary.  It  is  our  opinion,  forme< 
from  a good  deal  of  observation,  that  in  at  least  nine  cases  out  of  ten 
medicine,  as  commonly  administered,  does  more  harm  than  good. 


DISEASES  OF  CATTLE  AND  THEIR  REMEDIES. 


479 


Liniment  for  Swellings  on  Cattle. — Half  an  ounce  spirits  of  harts- 
horn ; one  gill  spirits  turpentine ; half  pint  sweet  oil ; one  pint  alco- 
hol ; two  ounces  gum  camphor,  dissolved  in  the  alcohol.  Mix.  This 
is  considered  one  of  the  very  best. 

Cure  for  Wens  on  Cattle. — Bathe  thoroughly  once  in  twenty-four 
hours  with  fine  salt  and  cider  vinegar.  Put  in  as  much  salt  as  will 
dissolve.  Continue  the  application  until  it  effects  a cure. 

Or  stir  fine  salt  into  tar  until  the  mixture  is  the  color  of  very  dark 
sugar  and  apply  it  night  and  morning  until  cured. 

Or  make  a salve  of  soot,  spirits  of  camphor,  turpentine  and  soft 
soap,'  in  no  very  exact  proportions,  and  apply  three  times  a day,  rub- 
bing the  wen  thoroughly  before  and  after  each  application. 

To  Cure  Warts  on  Cattle. — Dissolve  potash  to  a paste,  cover  the 
wart  with  it  for  half  an  hour,  then  wash  it  off  with  vinegar.  It  is 
said  to  he  a sure  cure  for  warts  on  man  or  beast. 

The  Remedy  for  Scurf  or  Mange  on  Cattle. — Curry  and  brush  the 
parts  affected  well,  to  remove  the  scurf,  then  wash  well  with  warm 
water  and  soap,  and  when  dry  rub  with  a mixture  of  hogs  lard,  sul- 
phur and  spirits  of  tar.  Wash  clean  with  warm  water  and  soap,  and 
rub  with  ointment  every  second  or  third  day  till  well. 

Remedies  for  the  Horn  Ail  or  Hollow  Horn. — Cutting  off  an  inch 
of  the  tail  and  turning  the  head  first  on  one  side  and  then  on  the  other 
and  pouring  boiling  water  upon  the  lower  horn  until  the  animal  dodg- 
es was  once  very  much  practiced  And  some  have  poured  a table- 
spoonful  of  British  oil,  or  as  much  very  salt  butter  melted,  into  each 
ear.  Others  pronounce  it  wholly  an  imaginary  disease,  and  say  that 
the  sunken  eyes,  dry  nose,  cold  horn  next  to  the  head  and  rough  hair 
are  only  symptoms  of  cold  or  fever,  are  better  remedied  by  giving 
a cathartic  of  epsom  or  glauber  salts,  sulphur  or  linseed  oil,  combined 
with  ground  mustard,  ginger,  red  pepper  or  any  stimulant  aromatic. 

Cattle  that  are  kept  in  a comfortable  stable  in  winter,  and  well  cared 
*or,  will  rarely  be  troubled  with  horn-ail. 

Foot  Ail  in  Cattle. — A correspondent  of  the  Albany  Cultivator , in 
response  to  an  inquiry  upon  this  subject,  says : 

I would  prescribe  as  a sure  remedy,  spirits  of  common  salt,  (muri- 
atic acid.)  A teaspoonful,  applied  to  the  diseased  parts  once  in  two 
or  three  days,  for  half  a dozen  times,  will  cure  its  worst  form,  and  a 
single  application  taken  in  season  will  often  be  enough.  The  milder 
form,  or  scratches,  as  it  is  often  called,  which  often  appears  on  horses 
as  well  as  cattle,  may  easily  be  cured  by  application  of  pot  fat,  or  lard 
well  saturated  with  salt.  The  former  is  best. 


480 


PRACTICAL  CYCLOPAEDIA. 


Cure  for  Scours  or  Diarrhea  in  Cattle. — An  English  farmei  recom- 
mends the  use  of  acorn  meal  as  a sure  cure  of  diarrhea  in  horn-cattle, 
sheep  and  lambs,  and  young  stock  generally.  He  says : 

I sent  the  dried  acorns  to  the  mill  to  be  ground  into  flour,  and,  when 
I found  symptoms  of  scour  or  diarrhea  in  my  cattle,  I ordered  two 
handfuls  to  be  mixed  in  a bran  mash,  and  given  warm  immediately, 
and  to  continue  it  once  a day  until  the  disease  disappeared.  This 
proved  a never-failing  cure. 

A writer  in  the  Country  Gentleman  recommends  Indian  meal  burnt 
until  it  is  as  brown  as  well-roasted  coffee,  to  be  given  from  one  to  two 
quarts  at  a feed  twice  a day. 

To  Cure  Bloody  Murrain  in  Cattle. — Cassius  M.  Clay,  of  Kentucky, 
says,  salt,  sprinkled  on  ashes,  in  tight  troughs,  kept  always  accessible 
to  cattle,  is  almost  a sure  preventive. 

Soft  soap  and  molasses,  one  pint  each,  well  mixed  before  giving,  is  a 
remedy  well  recommended. 

An  experienced  correspondent  of  the  Ohio  Cultivator  says,  v/here 
cattle  have  access  at  all  times  to  running  water,  they  will  not  get  the 
murrain.  If  any  cattle  are  affected  with  it,  remove  them  from  all 
other  stock,  and  let  them  be  as  quiet  as  possible.  Rest  and  quiet  will 
cure  them,  if  anything  will. 

Cassius  M.  Clay  recommends  as  a cure,  lime  slacked  as  if  for  white- 
wash, and  says,  as  soon  as  the  symptoms  appear,  give  a full  grown  bul- 
lock from  three  to  four  pints  of  it  at  once.  Remove  the  animal  at 
once  from  the  herd. 

Bleuro- Pneumonia. — Mr.  Charles  S.  Flint,  Secretary  of  Massachu- 
setts Board  of  Agriculture,  says : The  most  moderate  estimate  fixes 
the  loss  by  pleuro-pneumonia  alone,  in  the  British  Isles,  at  ten  million 
of  dollars  a year.  Immense  amounts  of  diseased  meats  are  constantly 
offered  and  sold  in  the  markets  of  England.  More  than  nineteen  tuns 
were  detected  in  the  London  market  in  one  week,  in  the  summer  of 
1862.  One  inspector  of  markets  said  that  if  he  were  called  upon  to 
exclude  from  market  animals  affected  with  contageous  diseases,  he 
must  exclude  two  thousand  animals  out  of  Islington  market  on  many  a 
Monday  morning.  The  effects  of  this  diseased  meat  are  already  dis- 
coverable in  the  impaired  health  of  those  who  consume  it.  The  dis- 
ease is  highly  contagious.  The  most  distinguished  veterinary  sur- 
geons in  the  world  now  agree  on  this  subject. 

To  spread  from  animal  to  animal,  says  the  New  York  Tribune,  there 
must  be  actual  contact  between  the  healthy  and  diseased,  or  with 
some  infected  article,  such  as  straw,  manure,  clothing,  or  fodder.  The 


DISEASES  OF  CATTLE  AND  THEIR  REMEDIES. 


481 


emedy  then,  is  very  plain.  As  soon  as  the  disease  is  discovered  in  a 
erd,  separate  the  sick  from  the  well  at  once,  and  keep  them  so  separ- 
ted  that  the  contagion  cannot  be  communicated. 

Dark,  close,  damp  and  dirty  stables,  marshy  pastures,  and  exposure 
f a beast  unsheltered  to  the  vicissitudes  of  an  American  winter,  feed 
nd  spread  not  only  pleuro-pneumonia  but  other  diseases  to  whicn 
attle  are  subject. 

The  New  York  Herald  recommends  as  an  antidote  to  burn  tar  fre- 
uently  in  the  barn  or  shed  two  or  three  times  a day,  and  let  the  cat- 
Le  inhale  it,  but  not  too  close  ; let  them  lap  freely  of  salt  every  other 
ay ; dissolve  chlorate  of  potassa  in  water,  wash  their  nostrils  and 
louth  and  rub  them  all  over  with  a coarse  brush  wet  in  the  same; 
prinkle  chloride  of  lime  in  and  about  the  stables ; give  the  cattle  a 
3W  onions  if  they  can  be  procured,  and  plenty  of  sound  vegetables  and 
:esh  grass  and  water ; no  hay  if  it  can  be  avoided. 

A writer  in  the  Cincinnati  Gazette  says : Inoculation,  by  taking  the 
irus  or  matter  from  the  lungs,  and  inserting  it  in  the  end  of  the  tail 
f healthy  animals,  is  reported  as  a good  safeguard  against  the  conta- 
ion,  or  if  the  disease  should  be  contracted,  it  will  be  in  the  mild  form, 
rom  which  recovery  is  pretty  certain.  But  this  should  not  be  relied 
pon  until  well  tested  in  this  country. 

Dawson  Hunt,  writing  to  the  American  Agriculturist,  recommends 
s a preventive  : Tartar  emetic  forty  grains,  nitre  forty  grains,  digi- 
alis  powder  ten  grains — mix ; give  in  a bottle  of  cold  water  after  fast- 
ig.  Give  the  full  dose  to  an  animal  three  years  old,  two-thirds  to  a 
wo  year  old  beast,  and  one-third  to  a yearling. 

The  symptoms  of  the  disease  are  described  as,  loss  of  appetite,  hang- 
lg  of  the  head,  and  as  the  disease  progresses,  an  extension  of  the  head  ; 
right  and  watery  eye,  mouth  dry,  breath  hot,  breathing  quick,  with 
lore  or  less  agitation  of  the  flanks,  with  occasional  cough,  always  dry ; 
lore  or  less  thirst;  horns  and  ears  hot.  The  quick  d' id  occasional 
ough,  coupled  with  great  prostration  of  strength,  more  particularly 
lark  the  progress  of  the  disease.  The  ear  applied  to  tin  side  of  the 
nimal  readily  detects  the  impediment  to  a free  circulation  of  air 
lirough  the  lungs,  from  the  violent  congestion  that  exists. 

Chronic  Inflammation  of  Liver  in  Cattle. — Dr.  Dadd  prescribes  pow- 
ered iodide  of  potassium,  two  drachms ; powdered  golden  seal,  four 
unces.  Mix.  Divide  the  mass  into  six  equal  parts,  an/ 1 give  one  in 
little  water  every  morning  on  an  empty  stomach.  C ,ntinue  some 
Line. 

01 


482 


PRACTICAL  CYCLOPAEDIA. 


Remedy  for  “ Buckeyed  Cattle,”  Diseased  from  Eating  Buckeys 
To  a pint  of  whisky  add  a tablespoonful  of  ground  black  pepper,  and 
give  in  one  dose.  If  no  improvement  is  noticeable  in  half  an  hour, 
repeat  the  dose.  If  the  case  is  very  bad,  three  doses  may  be  neces- 
sary. 

“ Witch  Balls  ” — Cattle  frequently  in  eating  grass  where  animals 
have  been  killed  or  died  take  quantities  of  fine  hair  into  the  stomach, 
the  natural  tendency  of  which  is  to  become  felted  together  and  massed 
into  one  or  more  hard  balls,  which  were,  in  the  days  of  New  England 
witchcraft,  called  “ witch  balls.”  These  balls  sometimes  accumulate 
until  larger  than  goose  eggs,  and  often  cause  death. 

Cattle  Licking  Paint. — Benjamin  Treat,  of  Southview,  Connecticut, 
lost  several  cattle  by  their  licking  the  paint  from  a newly  painted 
barn. 

To  Remove  Films  from  the  Eyes  of  Cattle . — Finely  pulverized  earth 
occasionally  blown  into  the  eye  through  a quill  is  said  to  be  sure. 


v MANAGEMENT  OF  SHEEP. 

If  a man  wishes  to  buy  young  sheep,  it  is  an  easy  matter  to  tell 
their  age  by  their  teeth.  A sheep  has  eight  front  teeth,  and  whes 
one  year  old  they  shed  the  two  middle  teeth,  and  within  six  months 
from  the  time  of  shedding,  their  places  are  filled  with  two  wider  than 
the  first ; at  two  years,  the  next  two  are  shed,  and  in  six  months  theii 
places  are  filled  with  two  wide  teeth ; at  three  years,  the  two  thirc 
teeth  from  the  center  are  shed,  and  their  places  filled  with  two  wid( 
teeth ; and  at  four  years,  the  corner  teeth  are  shed,  and  by  the  tim( 
the  sheep  is  five  years  old,  the  teeth  will  have  grown  out  even,  and  it 
will  have  a full  mouth  of  teeth ; after  that  the  teeth  begin  to  grow 
round  and  long,  and  at  nine  or  ten  they  begin  to  shed,  and  then  i: 
the  time  to  fatten  for  the  butcher,  and  let  young  sheep  take  theii 
place. 

If  a farmer  would  have  a good  flock  of  sheep,  he  must  keep  a few 
of  his  best  ewe  lambs  to  take  the  place  of  his  old  sheep.  Poor  nurse: 
should  not  be  kept.  The  same  ram  should  not  be  kept  with  a flocl 
more  than  one  year ; neither  should  he  be  used  in  the  flock  that  h> 
was  raised  from. 

Sheep  to  be  healthy  should  not  be  kept  in  low,  wet  pastures.  T 
have  a good  flock  of  sheep,  "ihey  must  be  well  fed  summer  and  wintei 


MANAGEMENT  OF  SHEEP. 


483 


To  make  sheep  peaceable  and  contented,  never  allow  them  out  of  the 
pasture  intended  for  them  to  run ; but  if  they  should  happen  to  get 
out,  return  them  immediately,  and  make  the  fence  sure.  Sheep  should 
be  taken  to  the  field  as  soon  as  harvest  is  done,  as  their  droppings 
are  worth  as  much  to  the  field  as  the  grass  they  eat,  and  they  will 
thrive  much  faster  in  the  field  than  in  the  pasture.  Sheep  should  nev- 
Br  feed  their  pasture  so  close  but  that  a horse  or  colt  would  find  plenty 
to  eat  with  them ; but  cows  should  never  be  allowed  to  go  in  the  sheep 
oasture.  To  tell  whether  a sheep  has  a heavy  fleece,  put  your  hand 
nto  the  wool,  and  if  you  can  easily  shut  it,  the  sheep  has  a small 
leece ; if  you  get  your  hand  full,  it  is  a heavy  fleece.  Rams  with  no 
lorns  are  most  desirable,  if  other  qualities  are  the  same,  as  they  are 
lot  so  apt  to  injure  the  ewes. 

Size  of  Sheep  for  Profit. — The  Hon.  Geo.  Geddes,  of  Fairmount,  JST. 
Y,  has  long  been  of  opinion  that  sheep  of  a moderate  size  were  more 
)rofitable  than  the  large  breed,  particularly  if  kept  more  for  wool  than 
nutton.  He  says : 

“ The  principle  involved  I think  is  this : The  yield  of  wool  is  in 
)roportion  to  the  surface  sheared,  while  the  sheep  consumes  fcycd  in 
)roportion  to  the  weight  of  the  animal.  This,  I think,  is  the  general 
*ule — not  true  of  every  individual  sheep,  but  true  when  applied  to 
locks.  We  know  that  two  sheep  weighing  150  pounds  have  more  sur- 
ace  to  bear  wool  than  one  sheep  that  weighs  150 ; and  if  a man  has  a 
lock  of  100  sheep  that  weighs  10,000  pounds,  and  another  man  has  a 
lock  of  133  sheep  that  weighs  10,000,  the  food  required  will  be  same, 
according  to  the  German  experiments,)  while  the  wool  of  the  133 
heep  will  be  638  pounds,  and  the  wool  of  the  100  sheep  will  be  only 
>70,  as  deduced  from  the  tables  of  the  Messrs.  Sweet. 

Production  of  Sexes  among  Sheep  and  Cattle. — The  sex  depends  on 
he  greater  or  less  vigor  of  the  individuals  coupled.  This  has  long 
>een  known  and  acted  upon.  Careful  observation  and  experiment  has 
Iso  shown  that  more  males  are  born  among  the  first  and  last  births 
n a flock  reared  by  a single  ram,  th$n  among  lambs  born  in  the  in- 
ervening  period.  Vigor  in  the  male  tends  to  produce  males,  but 
aore  from  the  weaker  than  the  stronger  ewes ; and  the  opposite  fact 
n regard  to  females  tends  to  keep  up  the  equilibrium,  and  secure  the 
>erfection  and  preservation  of  the  species,  by  confining  the  reproduc- 
ion  of  either  sex  to  the  most  perfect  type  of  each  respectively. 

Some  couple  a young  ram  with  old  ewes,  if  female  offspring  be  de- 
ired,  and  an  old  ram  with  young  ewes,  if  male  offspring  be  wanted. 

Sheep  Shedding  Wool. — Feeding  Sheep — The  best  plan  to  keep  the 


484 


PRACTICAL  CYCLOPAEDIA. 


wool  on  sheep,  says  Mr.  Lewis  Clark,  in  the  Wisconsin  Farmer , is  to 
keep  them  fat,  and  if  sheep  “run  down”  from  any  cause,  and  are  fed 
high  at  once,  their  wool  will  start.  Even  a change  of  pasturage  from 
a poor  to  a timothy  and  clover  pasture,  will  start  the  wool  from  a lean 
sheep.  But  the  feeding  of  corn,  beans,  wheat,  rye,  barley,  oats,  vege- 
tables, or  anything  that  sheep  will  eat  that  makes  fat , avoiding  sud- 
den changes,  will  not  only  cause  the  wool  to  stick,  but  will  increase  it 
more  than  enough  to  pay  the  additional  cost. 

Says  the  New  England  Farmer : We  have  some  acquaintance  with 
a purchaser  of  wool,  who  was  called  upon  by  a farmer  who  had  about 
twenty  fleeces  of  wool  for  sale ; some  of  them  were  Cotswold  and  Lei- 
cester cross — others  were  nearly  pure  merino.  The  long  wool  about 
an  inch  from  the  bottom  of  the  staple  was  cotted,  the  bottom  being 
perfectly  free.  The  merino  not  being  so  apt  to  cott  was  very  weak  at 
that  point,  the  wool  being  well  grown  up  to  the  place  already  describ- 
ed. The  purchaser  made  this  remark  to  the  farmer  : “You  have  an 
excellent  pasture ; your  sheep  came  up  in  the  fall  in  an  excellent  con- 
dition ; but  you  put  them  upon  very  poor  feed  as  soon  as  they  got 
into  winter  quarters  ; you  feed  them  upon  nothing  but  very  poor  hay 
till  near  lambing  time,  then  you  improved  their  feed  to  a considerable 
degree  and  continued  it  till  they  were  turned  out  to  grass.”  The  man 
at  first  denied  the  whole,  saying  that  the  sheep  were  well  fed  through 
the  whole  of  winter.  The  purchaser,  however,  firmly  maintained  his 
position,  offering  to  send  a man  to  make  inquiries  of  his  hired  man. 
When  he  found  a further  denial  was  of  no  avail,  he  asked  very  ear- 
nestly, “ How  did  you  know  all  about  it  ? You  were  not  there  to 
see.”  The  purchaser  of  the  wool  showed  him  how  every  fleece  was 
affected  just  at  the  same  point  of  growth,  and  how  seriously  it  had 
injured  his  wool,  besides  materially  lessening  the  weight  of  the  fleece. 
As  the  feed  was  improved  the  wool  begun  to  grow  free  again,  leaving 
the  cott  considerably  up  in  the  staple.  A similar  result  is  sometimes 
caused  by  sickness ; but  in  this  case  every  fleece  being  alike  affected, 
and  at  the  same  place,  it  was  conclusive  evidence  that  it  was  caused 
by  poor  feed. 

Lieut.  Gov.  Brown  says : There  is  no  hay  equal  to  well  made  clo- 
ver, both  red  and  white,  for  feeding  sheep. 

Fattening  Sheep  in  Winter. — Keep  them  in  a dry  place,  says  Jona- 
than Kitson,  of  Howard,  0.  W.,  and  let  them  have  plenty  of  good  clo- 
ver hay  and  turnips,  with  half  a pound  of  oil  cake  and  a pint  of  barley 
per  day.  Water  daily.  I have  fattened  them  in  this  way  in  a short 
time,  and  I think  this  is  the  best  way  of  fattening  them  in  the  winter 


MANAGEMENT  OF  SHEEP. 


485 


Water  for  Sheep. — There  are  some  farmers  who  entertain  the  opin- 
ion that  sheep  do  not  need  water  in  winter.  Others  think  if  the  sheep 
need  any  water,  they  can  satisfy  their  thirst  by  eating  snow ! That 
sheep  need  water  there  can  be  no  doubt.  In  Mr.  Lawes'  recent  ex- 
periments, the  sheep  were  allowed  all  the  water  they  wanted,  and  those 
fed  on  hay  alone  drank,  from  February  22d  to  March  22d,  on  an  av- 
erage, thirty-three  pounds  of  water  per  head  per  week.  The  next 
month,  they  drank  forty  pounds  each  per  week ; the  next  month,  for- 
ty-five and  one-fourth  pounds ; the  next  month,  thirty-nine  and  one- 
fourth  nounds;  and  during  the  whole  period  of  seven  months,  each 
sheep  drank  on  an  average  forty  and  one-fourth  pounds  per  week. 

Early  Shearing  of  Sheep. — An  Ohio  wool  grower  remarks  as  fol- 
lows : We  shear  early,  from  the  fact  that  from  several  years’  experi- 
ence we  have  found  that  sheep  thrive  better,  and  will  clip  annually  a 
a little  more  wool,  than  when  shorn  late.  It  may  be  asked  why  sheep 
shorn  early  will  clip  more  wool  than  late  shorn  sheep  ? My  answer 
to  this  is,  that  an  All-wise  Providence  has  constituted  everything,  an- 
imals as  well  as  human  beings,  to  adapt  themselves  to  the  circumstan- 
ces in  which  they  are  placed.  Hence,  when  the  weather  becomes 
warm,  and  the  fleece  becomes  burdensome,  nature  goes  to  throw  off 
this  unnecessary  amount  of  clothing.  The  first  indication  of  this  will 
be  seen  on  the  belly,  then  the  legs  and  about  the  face,  and  it  is  no  un- 
frequent thing  before  shearing  time  to  see  an  animal  nearly  naked. 
On  the  other  hand,  if  the  sheep  are  shorn  early,  they  for  a while  re- 
quire more  protection,  and  nature  brings  every  power  into  exercise  to 
supply  the  demand.  Many  wool  growers  in  Vermont  have  practiced 
early  shearing  for  a few  years  past,  and  I believe  it  is  generally  con- 
ceded that  it  is  the  better  for  the  sheep  than  the  old  practice  of  late 
shearing.  The  only  objection  that  is  made  is,  that  wool  buyers  are 
afraid  to  buy  unwashed  wool,  and  will  sometimes  take  advantage  of 
them. 

Shall  Sheep  he  Washed  t — Wool  undoubtedly  needs  cleansing  before 
it  can  be  used  in  the  manufactory,  but  it  does  not  follow  that  it  must 
be  washed  while  on  the  sheep’s  back.  There  are  many  reasons  why  it 
should  not  be — few  if  any  valid  ones  for  a continuance  of  the  practice. 
The  best  washing  will  only  remove  part  of  the  foreign  matter  from 
the  fleece.  The  manufacturer  subjects  all  wool  to  a cleansing  process, 
whether  it  has  been  previously  carefully  washed,  or  only  “soused”  in 
a slovenly  manner.  Sheep  washing  is  violently  unnatural.  No  ani- 
mal dreads  the  water  more,  and  with  good  reason ; it  requires  days 
of  warm  weather  to  evaporate  the  moisture  held  in  the  meshes  of  a 


486 


PRACTICAL  CYCLOPAEDIA. 


thick  fleece  of  wool,  and  the  animal  not  only  suffers  discomfort,  hut 
frequently  positive  injury.  It  is  comparatively  an  easy  process  to  re- 
move the  yolk  and  dirt  from  wool  when  sheared  from  the  sheep,  hut 
impossible  to  complete  the  work  while  upon  the  back  of  the  struggling 
animal.  It  would  be  just  as  wise,  and  little  less  humane,  to  give 
children  an  occasional  plunge  to  remove  stains  and  soils  from  their 
garments.  But  for  the  washing,  the  sheep  might  be  sheared  one  or 
T.wo  weeks  earlier  in  the  season,  which  would  promote  heaviness  of 
fleece,  and  add  to  the  comfort  and  thrift  of  both  sheep  and  lambs. 

The  great  objection  urged  against  shearing  unwashed  sheep  is,  that 
an  unwarrantable  deduction  in  the  price  of  the  wool  is  made  by  man- 
ufacturers. The  remedy  for  this  is  with  the  producer.  He  has  only 
to  remain  Arm  in  a reasonable  demand,  and  in  time  his  terms  must  be 
be  acceded  to.  There  is  a very  just  cause  of  complaint  in  the  practice 
pursued  of  buying  wool  according  to  a general  average  of  cleanliness, 
instead  of  fixing  the  price  according  to  the  actual  condition  of  each 
lot.  This  has  in  effect  been  to  offer  a premium  for  neglect,  and  many 
clips  of  professedly  washed  wool  have  been  little  superior  in  cleanliness 
to  unwashed  fleeces  from  sheep  properly  cared  for.  Producers  should 
in  every  case  insist  upon  selling  their  wool  according  to  its  own  mer- 
its, and  this  can  as  easily  be  done  with  the  unwashed  article  as  any 
other.  To  change  the  present  practice  will  require  general  simulta- 
neous effort,  and  this  can  scarcely  be  expected  without  considerable 
discussion.  It  is  here  intended  only  to  indicate  some  of  the  leading 
points  that  seem  to  make  the  change  desirable. 

Objects  in  Growing  Sheep. — In  sheep  growing  there  are  three  dis- 
tinct sources  of  profit  sought,  viz : increase  of  number  by  natural 
propagation,  growth  of  increase  in  size  and  weight,  and  annual  pro- 
duct of  wool.  The  fattening  of  sheep  for  mutton  exclusively  consti- 
tutes a branch  of  business  by  itself. 

To  Manage  Sheep. — Put  a bell  on  a muley, heifer,  one  or  two  years 
old,  of  white  or  roan  color,  and  let  her  run  with  the  sheep.  They  will 
become  mutually  attached  to  each  other,  and  she  will  greatly  assist  in 
keeping  the  sheep  together,  also  in  driving  them,  especially  across 
streams. 

Care  of  Sheep. — One  of  the  cares  of  sheep,  most  important  for  their 
health  and  comfort,  is  tagging,  and  this  is  most  often  neglected.  Pro- 
bably the  only  attention  ever  given  to  this  matter  is  at  shearing  time, 
and  we  have  seen,  even  then,  sheep  sent  off  out  of  the  shearer’s  hands 
with  the  tag  locks  untouched.  If  there  is  anything  in  farming  more 
slovenly  than  this,  we  don’t  know  what  it  is. 


DISEASES  AND  REMEDIES. 


487 


Marking  Sheep. — Dry  Venetian  red  is  said  to  be  the  best  paint 
which  can  be  used  for  marking  sheep.  It  combines  with  the  oil  of  the 
wool,  and  cannot  be  easily  removed. 

To  Test  the  Quality  of  Wool. — Take  a lock  of  wool  from  the  sheeps 
back  and  place  it  upon  an  inch  rule.  If  you  can  count  from  thirty  to 
thirty-three  of  the  spirals  or  folds  in  a space  of  an  inch,  it  equals  in 
quality  the  finest  Electoral  or  Saxony  wool  grown.  Of  course,  when 
the  number  of  spirals  to  the  inch  diminishes,  the  quality  of  the  wool 
becomes  relatively  inferior.  Many  tests  have  been  tried,  but  this  is 
considered  the  simplest  and  best.  Cotswold  wool  and  some  other  in- 
ferior wools  do  not  measure  nine  spirals  to  the  inch.  With  this  test 
every  farmer  has  in  his  possession  a knowledge  which  will  enable  him 
to  form  a correct  judgment  of  the  quality  of  all  kinds  of  wool.  There 
are  some  coarse  wools  which  experienced  wool  growers  do  not  rank  as 
wool,  but  as  hair,  on  account  of  the  hardness  and  straightness  of  the 
fibre. 

Rules  for  Selling  Sheep. — The  character  of  a flock  depends  very  much 
on  the  practice  of  the  owner  in  making  sales.  Never  suffer  a pur- 
chaser to  take  the  pick  of  your  flock,  but  do  the  picking  yourself. 
Try  to  pick  when  you  buy — be  sure  and  pick  when  you  sell. 


DISEASES  AND  EEMEDIES. 

Cure  for  Scab  in  Sheep. — Wash  the  parts  affected  with  a pretty 
strong  decoction  of  tobacco,  and  repeat  every  two  or  three  days  until 
the  skin  of  the  animal  resumes  its  healthy  state.  It  is  said  to  be  a 
sure  cure. 

Another. — The  following  remedy  has  been  found  effective  at  the 
Cape  of  Good  Hope,  and  is  used  by  some  very  large  flockmasters.  It 
is  a wash  of  tolerably  strong  ley,  made  of  wood  ashes,  strongly  tinc- 
tured with  aloes.  The  ley  is  kept  boiling  in  a large  kettle,  and  is  dip- 
ped out  into  a tub  from  time  to  time  to  keep  the  wash  at  a right  tem- 
perature. With  two  tubs  and  proper  conveniences,  five  or  six  hun- 
dred sheep  a day  can  be  washed.  The  operator  holds  the  sheep  by 
the  head,  and  takes  care  to  keep  the  liquid  out  of  its  eyes,  ears,  and 
mouth.  The  sheep  only  remains  in  long  enough  to  be  sure  that  the 
skin  is  all  wet,  and  the  operation  can  be  accomplished,  with  a long 
fleece  on  the  sheep,  but  not  as  easily  as  when  it  is  short. 


488 


PRACTICAL  CYCLOPAEDIA. 


Stretches  in  Sheep. — It  is  said  that  sheep  will  have  no  stretches 
while  their  salt  trough  is  supplied. 

Remedy  for  Grubs  in  Sheep. — Take  one  quart  of  whiskey,  and  two 
ounces  of  yellow  snuff,  mix  and  warm  to  blood  heat.  Let  one  man 
hold  the  sheep,  and  another  take  a small  syringe  aud  discharge  about 
a teaspoonful  of  the  mixture  into  each  nostril.  Recommended  to  us  to 
be  a certain  cure. 

Scours  in  Sheep. — R.  L.  Allen,  in  his  Treatise  on  Domestic  Animals, 
says:  Change  of  food;  light  diet;  warm  dry  shelter;  are  remedies. 
If  very  severe,  or  long  protracted,  a dose  of  castor  oil,  and  after  its 
operation,  three  grains  of  opium  with  one  ounce  of  chalk,  and  then 
keep  them  on  dry  food.  If  slight  and  of  a mild  form,  wheat  bran  or 
shorts,  and  oat  meal,  or  flaxseed  gruel,  are  both  good.  Fresh  boughs 
of  the  juniper,  or  pine  and  hemlock,  help  to  check  the  disorder. 

Remedy  for  Scours  in  Lambs. — Take  the  seed  of  the  common  dock, 
make  a strong  decoction,  sweeten  with  loaf  sugar,  add  half  a tea- 
spoonful of  Cayenne  pepper  to  a quart ; give  to  each  lamb  a wine- 
glassful  three  or  four  times  a day,  until  a cure  is  effected. 


RAISING  AND  FATTENING  HOGS. 

A writer  in  the  Valley  Farmer  gives  some  good  rules  for  the  man- 
agement of  swine,  as  follows  : 

A sow  should  not  bring  forth  a litter  of  pigs  before  she  is  sixteen  or 
eighteen  months  old.  She  is  then  fully  grown,  and  her  pigs  will  be 
worth  keeping.  If  she  is  allowed  to  breed  sooner,  it  will  retard  her 
growth,  and  nursing  a litter  of  pigs  will  reduce  her  still  more,  and 
she  never  will  become  of  so  large  a size  as  if  allowed  to  mature  before 
breeding. 

A boar  should  not  be  used  till  he  is  at  least  one  year  old.  He 
should  be  kept  by  himself  till  this  age,  and  should  afterwards  be  kept 
alone,  except  when  his  services  are  needed.  When  this  process  is  fol- 
lowed we  shall  begin  to  improve  our  swine,  and  not  till  then. 

Suitable  pens  should  be  provided  for  sows  in  which  they  should  be 
put  a couple  of  weeks  before  they  are  expected  to  bring  forth  a litter, 
A dry  place  should  be  selected,  and  some  dry,  light  material  furnished 
for  the  bed.  Dry  leaves  are  excellent  for  this  purpose.  Never  have 
more  than  one  sow  in  a pen  with  her  pigs.  If  there  should  be  two  or 
more  sows  together,  it  will  be  a sacrifice  of  many  of  the  pigs.  The 


RAISING  AND  FATTENING  HOGS. 


489 


pigs  should  be  confined  to  the  pen,  for  if  they  can  get  out  with 
other  sows  having  younger  pigs,  they  will  take  the  milk  from  the  sows 
at  the  expense  of  the  younger  pigs. 

Hogs  are  fond  of  charcoal.  They  will  eat  it  nearly  as  greedily  as 
they  do  corn,  and  it  is  very  healthful  for  them.  Sulphur  fed  to  hogs 
occasionally  is  also  beneficial  in  keeping  off  disease,  and  removing  lice, 
if  they  are  troubled  with  them.  Stone  coal,  wood  coal,  and  ashes, 
will  also  be  eaten,  if  placed  within  their  reach. 

To  be  successful  in  raising  hogs,  care  should  be  taken  of  them. 
Their  sleeping  apartments  should  be  kept  dry  and  warm,  with  plenty 
of  comfortable  bedding,  It  is  also  highly  beneficial  to  rub  or  curry 
hogs  as  we  do  horses,  and  it  does  them  as  much  good  as  horses.  The 
pens  should  be  kept  clean,  and  divided  off  so  that  there  is  a place  for 
sleeping,  a place  for  feeding,  and  a place  for  their  evacuations.  The 
hog  is  naturally  a clean  animal.  If  a little  pains  is  taken,  it  will  keep 
clean — never  making  its  sleeping  apartment  filthy. 

Every  one  that  keeps  hogs  should  have  a hospital  for  those  that 
show  any  signs  of  sickness  or  unthriftiness.  By  a hospital,  I mean  a 
warm,  dry  place  in  the  barn  or  stable,  where  they  can  be  put  and  seen 
to — fed  in  a proper  manner — medicine  mixed  with  their  food,  &c.  If 
an  epidemic  is  prevalent,  it  may  be  frequently  arrested  by  removing 
immediately  those  which  show  any  signs  of  sickness. 

The  Maine  Farmer  says : “ It  is  quite  common  to  breed  from  young 
sows,  say  fall  pigs,  to  come  in  with  a litter  of  pigs  when  one  year  old, 
a practice  to  be  utterly  condemned,  and  if  continued  in  the  same  fam- 
ily for  a few  generations  of  the  swine,  they  will  be  found  to  dwindle 
down  from  three  or  four  hundred  hogs  to  two  or  three  hundred.  It 
is  much  better  to  keep  the  sow  three  or  four  years,  or  even  much 
longer.  They  have  been  kept  some  fifteen  years  to  advantage.  The 
hog  is  seme  years  in  his  natural  state  in  maturing. 

A correspondent  of  the  same  paper  says : For  breeding  sows,  se- 
lect a pig  with  twelve  or  fourteen  fully  developed  teats — never  less 
than  ten. 

To  Prevent  Sows  Killing  their  Pigs. — The  intoxicating  principle  is 
generally  adopted.  The  Maine  Fanner  says  give  about  half  a pint  of 
good  rum  or  gin.  It  is  safe  and  reliable.  A correspondent  of  the 
Country  Gentleman , says  : Instead  of  using  ardent  spirits,  we  prefer 
giving  hard  cider. 

Keeping  Hogs  Clean. — It  is  very  generally  supposed  that  hogs  thrive 
best  when  they  are  freely  allowed  to  “wallow  in  the  mire”  and  re- 
main as  damp  and  dirty  as  possible.  This  is  an  erroneous  notion. 


f 


190  PRACTICAL  CYCLOPAEDIA. 

Various  experiments  have  proven  conclusively  that  hogs  when  kept 
clean,  warm  and  dry,  thrive  best  and  are  most  easily  fattened : They 
should  be  kept  in  well  shaded,  dry  and  clean  pens,  and  they  should  he 
fed  regularly  three  times  per  day. 

Teaching  Pigs  to  Eat  Slow. — A correspondent  of  the  New  England 
. Farmer  says  : Pigs  should  be  early  taught  to  eat  slowly,  for  the  ad- 
vantage of  the  pig,  as  well  as  of  the  owner.  Nothing  is  easier.  Give 
the  weaned  pig,  at  six  or  eight  weeks  old — in  a clean  trough — half  a 
teacup  of  dry  shorts  or  bran,  and  after  his  dry  food  is  all  eaten,  give 
his  drink,  and  increase  the  dry  food  according  to  the  age  and  appetite, 
till  three  months  old ; and  then  add  one-half  Indian  meal  for  two 
months,  and  then  dry  Indian  meal,  till  fattened  sufficiently.  This  plan 
has  been  followed  for  five  years  with  decided  success. 

Pigs  and  Pork. — “ Keeping  pigs  eighteen  months  to  fatten  them 
the  last  three,  is  not  a paying  business.  Feed  a decent  pig  well  from 
weaning  until  eight  months  old,  and  you  will  get  two  hundred  and  fif- 
ty pounds  to  three  hundred  pounds  of  pork — and  you  do  not  usually 
get  fifty  pounds  more  for  those  ten  months  older.  There  can  be  no 
question  but  an  animal  can  consume  much  more  to  produce  in  eighteen 
months  about  the  same  quantity  of  meat,  which  is  made  by  another 
in  half  that  length  of  feeding.  If  the  object  of  raising  a hog  is  to 
make  pork,  that  end  should  be  kept  steadily  in  view — his  swineship 
should  see  it,  and  eat  for  it.”  This  is  our  view  exactly.  Winter  none 
but  autumn  pigs,  keep  them  in  pens,  and  always  growing.  “ To  keep 
a pig  growing,  one  must  keep  him  eating  and  eating  about  all  the  time. 
To  do  this  there  is  nothing  like  1 change  and  variety,’  now  a little  corn, 
then  a little  milk,  a few  boiled  potatoes,  a few  raw  apples,  now  a pud- 
ding, then  a dish  of  greens — anything  to  keep  them  eating  and  stuff- 
ing when  awake,  even  if  it  does  require  a little  extra  attention.” 

Fatten  Hogs  Early. — The  Boston  Cultivator  says  : We  have  used 
this  caption,  or  its  equivalent,  on  former  occasions.  It  has  been 
brought  to  mind  by  reading  an  article  from  the  Ohio  Farmer.  He 
first  “ bagged  down  ” (in  western  parlance)  forty  acres  of  corn,  be- 
tween the  19th  of  September  and  the  23d  of  October.  By  the  hogs 
being  weighed  when  they  were  turned  in  and  when  they  were  taken 
out,  it  was  found  that  they  paid  forty  cents  a bushel  for  the  corn,  es- 
timating the  pork  at  four  cents  a pound  and  corn  at  forty  bushels  to 
the  acre. 

His  next  course  was  to  take  one  hundred  hogs,  averaging  two  hun- 
dred pounds  each,  which  were  placed  in  nine  covered  pens  and  fed  all 
they  could  eat  of  corn  and  cob  ground  together,  steamed,  and  given  in 


RAISING  AND  FATTENING  HOGS. 


491 


auowance  five  times  a day.  In  a week  they  were  again  weighed,  when 
reckoned  seventy  pounds  of  corn  and  cob  as  equal  to  a bushel  of  corn, 
and  the  pork  as  before,  the  hogs  paid  eighty  cents  a bushel  for  the 
corn.  The  weather  was  warm  for  the  season. 

The  same  experiment  was  tried  again  the  first  week  in  November, 
when  the  corn  brought  sixty-two  cents,  the  weather  being  colder. 
The  third  week  in  November,  the  corn  brought  only  forty  cents,  and 
the  fourth  week  it  brought  but  twenty-six  cents,  the  weather  continu- 
ing to  grow  colder.  Another  lot  of  hogs  were  fed  through  December, 
which  only  gave  twenty-six  cents  a bushel  for  the  corn.  A part  of 
the  time  the  temperature  was  at  zero,  and  the  hogs  only  gained  enough 
to  pay  five  cents  a bushel  for  the  corn,  and  afterwards,  when  the  mer- 
cury went  down  to  ten  degrees  below  zero,  the  hogs  only  held  their 
own. 

The  inference  from  these  trials  is,  that  in  general  it  is  not  profitable 
to  feed  corn  to  hogs,  after  the  middle  of  November.  The  difference 
in  grain  is  certainly  surprising,  and  whether  caused  altogether  by  the 
difference  of  temperature,  or  not,  no  person  of.  observation  can  doubt 
that  hogs  gained  much  more  in  proportion  to  the  food  consumed,  in 
mild  than  in  cold  weather.  It  seems  that  the  hogs  gained  much  less 
by  helping  themselves  to  corn  in  the  field,  and  when  the  corn  was 
ground  and  cooked,  and  fed  to  the  animals  in  pens,  under  equal  ad- 
vantages of  weather. 

Cooked  and  Uncooked  Food. — Cassius  M.  Clay,  the  noted  stock 
breeder  of  Kentucky,  has  experimented  a good  deal  in  feeding  cooked 
and  uncooked  food  for  his  stock. 

Mr.  Clay’s  experiments  show,  that  to  make  pork  on  dry  corn,  one 
bushel  gave  in  one  instance,  a gain  of  five  pounds  and  ten  ounces.  In 
changing  the  food,  on  the  same  animals,  to  boiled  corn,  one  bushel 
produced  a gain  of  fourteen  pounds  and  seven  ounces,  and  a bushel  of 
corn  ground  and  cooked,  gave  a gain  of  sixteen  pounds  and  seven 
ounces ; while  in  another  instance,  after  a change  from  dry  corn  to 
cooked  meal,  the  gain  upon  one  bushel  was  but  a fraction  short  of 
eighteen  pounds. 

These  experiments  then  show  an  average  gain  of  about  three  pounds 
when  the  animals  were  fed  on  cooked  food,  to  a gain  of  one  pound 
when  fed  on  dry  corn.  Or,  to  reduce  the  comparative  cost  of  the  gain 
per  pound,  estimating  the  corn  at  twenty-eight  cents  per  bushel,  the 
following  are  the  results  : — When  the  hogs  were  fed  on  dry  corn,  the 
average  gain  cost  a fraction  over  4J  cents  per  pound.  The  same  ani- 
mals, when  fed  on  cooked  meal,  the  gain  cost  a fraction  over  1J  cents 


z»no 


PRACTICAL  CYCLOPAEDIA. 


a pound,  or  when  fed  on  cooked  corn,  unground,  the  gain  cost  1 cent 
and  nine  mills  per  pound,  leaving  but  four  mills,  or  less  than  half  a 
cent  per  pound  in  favor  of  cooked  food,  or  allowing  but  four  mills  per 
pound  for  grinding,  exclusive  of  the  greater  time  required  to  cook 
whole  corn,  over  that  which  is  ground.  But  to  come  to  the  point 
more  definitely,  we  will  reduce  the  price  of  the  corn  to  twenty-five 
cents  per  bushel,  (which  is  as  low  as  may  now  ever  be  expected,  ex- 
cept, perhaps,  in  some  remote  quarter,)  and  reduced  the  gain  from 
two-thirds  to  one-half,  for  the  difference  between  cooked  and  uncook- 
ed food,  which  will  be  equal  to  twelve  and  a half  cents  on  each  bushel 
of  corn  fed  out,  and  see  how  the  question  will  stand. 

From  experiments  made  by  a man  in  Illinois  it  was  shown  that  fifty 
pounds  of  corn,  whole  and  raw,  will  make  ten  pounds  of  pork. 

Fifty  pounds  of  corn,  ground,  will  make  fifteen  pounds  of  pork. 

Fifty  pounds  of  corn,  ground  and  fermented,  will  make  seventeen 
pounds  of  pork. 

Fifty  pounds  of  corn,  cooked  and  fermented,  will  make  twenty-one 
pounds  of  pork. 

"William  Van  Loon,  writing  to  the  Prairie  Farmer,  says  that  he  has 
practiced  feeding  boiled  corn  to  his  stock  and  hogs,  and  is  “ satisfied 
that  he  saves  half  his  grain,  and  gains  as  much  more  in  time ; ” that 
one  bushel  of  corn  on  the  cob  boiled,  will  produce  as  much  pork  as 
two  fed  raw,  and  in  half  the  time.  In  one  experiment  he  fed  three 
bushels  of  boiled  corn  per  day,  to  twenty-seven  hogs  for  ten  days. 
The  averge  gain  was  two  pounds  per  day.  He  then  fed  the  same  lot 
of  hogs  on  three  bushels  of  raw  corn  per  day  for  twenty  days;  they 
gained  a mere  trifle  over  one  pound  per  day.  These  were  small  young 
hogs — larger  ones  would  have  fattened  better. 

How  Much  Fork  a Bushel  of  Corn  will  Make . — With  care  in  breed- 
ing from  a good  stock  of  hogs,  and  with  proper  management  through- 
out, keeping  the  hogs  constantly  thriving,  at  least  an  average  of  fif- 
teen pounds  of  flesh  may  be  received  from  every  bushel  of  corn  con- 
sumed. A few  well  conducted  experiments  in  feeding,  with  appropri 
ate  apparatus  for  preparing  the  food,  compared  with  facts  determining 
the  amount  of  grain  from  the  ordinary  method  of  feeding,  would  for- 
ever settle  the  question,  and  lead  to  valuable  improvements  in  thit 
most  important  interest  to  farmers,  especially  in  the  west. 

In  England  bean  meal  is  extensivly  used  for  fattening  hogs. 


DISEASES  OF  HOGS  AND  REMEDIES. 


493 


DISEASES  OF  HOGS  AND  REMEDIES. 

Mortifying  as  the  fact  may  be  to  human  pride,  it  is  nevertheless 
:ertain  that  in  their  internal  organs  and  general  structure,  the  hog 
ind  bear  more  closely  resemble  man  than  any  other  animal.  Most  of 
heir  diseases,  as  might  be  expected,  closely  resemble  those  of  the  hu- 
nan  species,  and  require  similar  treatment. 

The  diseases  of  swine,  though  not  very  numerous,  are  very  danger  - 
)us,  and  soon  run  their  course. 

Bog  Cholera. — The  symptoms  as  described  by  Jas.  Higgins,  state 
igriculturist,  chemist  of  Maryland,  are  first  a laziness  on  the  part  of 
he  animal  affected;  some  experience  a slight  loss  of  appetite;  a kind 
)f  husky  grunt  approaching  to  a cough ; sometimes  a slight  purging 
ff  the  bowels,  and  a yellowish  colored  urine  ; then  the  animal  would 
oecome  more  weak  and  seem  to  be  paralyzed  in  the  small  of  the  back, 
:otter  about  for  a short  time,  and  finally  lie  down  and  die. 

Remedy. — Drench  with  a strong  solution  of  alum,  and  mix  pulver- 
zed  alum  in  their  food  as  you  would  salt.  A rope  behind  the  tusks 
ind  a horn  with  the  small  end  sawed  off,  are  convenient  for  adminis- 
tering it. 

A writer  says : Last  May  my  hogs  were  attacked  with  hog  cholera, 
md  upon  mentioning  it  to  a friend,  he  spoke  of  a suggestion  publish- 
ed in  a Cincinnati  paper,  advising  the  use  of  alum.  I procured  some, 
nade  a strong  solution,  all  the  water  would  bear,  and  drenched  all  I 
bund  with  the  disease  upon  them,  and  gave  to  the  lot  (about  100 
lead)  a pound  of  pulverized  alum  in  some  mill  feed  each  day  for  two 
weeks,  by  which  time  all  remaining  seemed  healthy.  Out  of  twenty- 
wo  drenched  with  one  pint  of  the  solution  to  each,  administered  with 
the  assistance  of  a rope  behind  the  tusks,  and  a horn  with  the  small 
md  sawed  off,  I lost  five  head,  and,  with  the  exception  of  two,  the  re- 
naming seventeen  appear  to  have  entirely  recovered  to  a healthy, 
hrifty  condition.  Some  of  those  which  have  recovered,  were  in  the 
.ast  stage,  vomiting,  with  red  blotches  on  the  skin,  and  bleeding  at 
the  nose,  which  I have  always  considered  the  last  stage  of  the  disease. 
I'he  above  is  but  little  cost,  and  if  it  is  as  successful  as  with  me,  is 
well  worth  the  trial. 

A letter  from  a farmer  in  Indiana  prescribes  copperas  as  a remedy 
for  hog  cholera,  and  states  his  own  experience  of  a favorable  result. 
He  boils  corn  in  copperas  water,  and  feeds  it  to  the  diseased  animals. 

Another  remedy  that  has  been  recommended  to  us  in  thevervhirb- 


494 


PRACTICAL  CYCLOPEDIA. 


est  terms  is,  four  pounds  sulphur,  four  pounds  madder,  two  pound* 
saltpeter,  one  pound  black  ammonia,  Mix  together,  and  give  a table- 
spoonful two  times  a day  in  milk,  gruel,  or  anything  they  will  eat  i i 
in.  Should  they  be  too  far  gone  to  eat,  drench  them  with  it.  The 
author  of  this  says  it  is  worth  more  to  farmers  than  the  price  of  oui 
entire  book. 

Blind  Staggers  in  Hogs. — This  is  one  of  the  most  dangerous  diseases 
to  which  swine  are  liable.  The  first  symptom  is  a manifest  uneasiness 
on  the  part  of  the  pig ; he  will  lay  down  for  a minute  or  so,  and  then 
get  up ; walk  about  for  a short  time,  and  then  lay  down  again.  This 
will  sometimes  continue  for  eighteen  or  twenty  hours.  I know  of  but 
one  instance  where  it  lasted  more  than  twenty-four  hours.  After  a 
short  time,  the  disease  becomes  more  violent,  the  animal  rears  on  its 
hind  legs,  foams  at  the  mouth,  grinds  its  teeth,  and  is  to  all  appear- 
ances blind.  Bleeding,  if  resorted  to  early  in  the  disease,  followed  uj 
with  a light  dose  of  castor  oil  or  epsom  salts,  will  give  relief. 

The  Kidney  Worm. — This  disease  is  often  fatal.  The  first  symp- 
tom is  a weakness  of  the  loins  and  hind  legs,  and,  if  not  checked,  is 
followed  by  a general  prostration  of  the  whole  body.  As  soon  as  the 
first  symptoms  appear,  copperas,  given  at  the  rate  of  quarter  to  hali 
tablespoonful  efaily  for  one  or  two  weeks,  will  generally  effect  a cure. 
Spirits  of  turpentine  rubbed  on  the  loins  is  very  good. 

One  teaspoonful  of  copperas,  dissolved  in  warm  water,  and  giver 
once  every  alternate  day  for  a week,  is  said  to  be  an  excellent  remedy 
for  worms  in  the  hog. 

The  Mange , or  Itch. — This  is  not  dangerous,  but  a “ mangy”  hog 
will  never  thrive.  Soap  suds,  well  applied  with  a good  stiff  scrubbing 
brush,  is  a remedy ; a running  stream  to  wallow  in,  or  plenty  of  clear 
wheat  straw,  will  effect  a cure  in  time. 

For  coughs  and  inflamation  of  the  lungs,  bleeding  is  resorted  to,  fol- 
lowed with  light  doses  of  some  purgative  medicine,  and  one,  or  half 
(according  to  size,)  drachm  of  nitre. 

A good  warm  bed,  with  plenty  of  straw,  is  a preventive  for  all  the 
diseases  to  which  a pig  is  liable. 

Hogs  are  bled  inside  of  the  fore  arm,  just  above  the  knee,  or  else  in 
the  roof  of  the  mouth. 


MANAGEMENT  OF  POULTRY. 


495 


MANAGEMENT  OF  POULTRY. 

Maxims  for  Poultry  Reapers. — 1.  It  is  not  advisable  to  keep  large 
numbers  of  hens  together,  or  go  into  the  poultry  business  on  a large 
scale.  It  is  found  unpracticable  and  unprohtable — besides  they  can- 
not be  kept  in  so  healthy  a condition  as  where  but  few  are  together. 

2.  It  is  impossible  to  keep  hens  to  advantage  without  having  a suit- 
able and  properly  arranged  house  for  their  accommodation.  This  is 
as  necessary  as  that  a farmer  should  have  a stable  for  his  cattle,  or  a 
dwelling  for  his  family. 

3.  In  connection  with  the  house,  a poultry  yard  should  be  provided, 
which  should  contain  a grass  plot,  gravel,  some  quantities  of  slacked 
lime,  and  dry  ashes. 

4.  The  inside  of  the  poultry  house  should  be  whitewashed  twice  a 
a year,  or  oftener,  which  will  serve  to  keep  it  free  from  vermin,  and 
the  hens  will  be  kept  in  a better  condition. 

5.  Pure  water  in  sufficient  quantities  must  be  provided  several  times 
a day,  in  winter  and  summer. 

6.  Feed  should  be  given  at  regular  periods.  To  fatten  fowls,  they 
must  not  be  allowed  to  run  at  large. 

Preparation  for  Spring. — During  the  cold  weather  a warm  hous 
and  plenty  of  good  food  is  sufficient.  But  with  the  rains  of  early  spring 
especial  care  will  be  needed  to  keep  their  quarters  dry  and  clean. 
These  are  essential  to  the  health  of  the  fowls,  and  unless  secured  very 
few  eggs  can  be  expected.  A thorough  cleansing  should  be  given  to 
the  roosting  poles,  the  nest  boxes,  and  every  other  part  of  the  poultry 
house  and  yard.  Give  the  floors  a fresh  coating  of  gravel,  or  some 
substitute,  such  as  rubbish  from  an  old  building,  broken  bricks  and 
mortar.  This  floor  should  be  spread  with  fresh  straw  at  least  once  a 
week,  and  where  many  fowls  are  kept,  every  morning.  This  will  keep 
everything  clean,  and  secure  the  health  of  the  fowls. 

The  nest  boxes  will  be  located  most  nearly  in  accordance  with  the 
natural  instincts  of  the  animal,  if  placed  on  or  quite  near  the  ground, 
in  a cool,  sheltered  spot.  Many  kinds  are  now  beginning  to  lay,  and 
they  should  have  every  facility,  as  early  fresh  eggs  command  the  high- 
est price. 

To  enable  the  fowls  to  keep  themselves  free  from  lice,  the  Michigan 
Farmer  recommends  that  a flat  box  that  will  hold  a good  quantity  of 
ashes,  into  which  has  been  thrown  a handful  of  sulphur,  should  be 
orovided  for  the  fowls.  They  may  be  fed  ever  so  well ; but  if  not 


PRACTICAL  CYCLOPEDIA. 


496 

afforded  facilities  for  keeping  themselves  clean,  they  will  not  thrive, 

Begular  and  moderate  feeding  is  considered  better  than  leaving 
them  all  the  food  they  can  eat  constantly  within  their  reach.  “Give 
them  what  they  will  run  after  at  regular  times,”  is  a maxim  of  the 
best  poultry  breeders,  and  to  this  we  add  : Becollect  that  six  fowls 
veil  kept  will  afford  more  satisfaction  and  better  returns  than  two 
dozen  shifting  for  themselves,  without  room  and  without  care. 

Profits  from  Poultry. — At  a late  discussion  by  the  Concord  Far- 
mers’ Club,  as  reported  in  the  New  England  Farmer , J.  B.  Farmer 
remarked,  as  follows  : Last  year  he  had  twenty  hens,  and  raised  one 
hundred  and  fifty  chickens  ; did  not  know  how  many  eggs  ; his  hens 
cost  him  half  a cent  per  day.  This  year  he  had  thirty  hens ; in  Jan- 
uary he  had  fifty  dozen  eggs ; he  got  thirty  cents  per  dozen.  Bought 
one  hundred  and  fifty  pounds  of  beef,  and  kept  it  by  them  while  it 
lasted ; he  pounded  up  the  bones ; the  hens  eat  pounded  bones  gree- 
dily. He  gives  them  warm  dough  once  a day  in  cold  weather.  If  we 
keep  hens  for  the  eggs  only,  he  thinks  the  Poland  or  Black  Spanish 
or  Bolton  Grays,  are  better  than  the  larger  breeds.  It  is  more  prof- 
itable to  raise  chickens ; his  hens  range  over  a ten  acre  pasture ; he 
keeps  scraps  by  them.  Hens  should  be  treated  gently ; hens  that 
are  perfectly  tame  will  lay  twice  as  many  eggs  as  wild  ones.  He  thinks 
hen  manure  better  than  guano;  last  year  he  had  enough  to  manure 
three  acres  of  corn  in  hill. 

Productiveness  of  Fowls. — The  Springfield  (Mass.)  Pepublican  says : 
F owls  commonly  decrease  in  laying  properties  after  their  second  year. 
The  estimate  for  the  yield  of  a good  laying  hen  the  first  year  is  one 
hundred  and  fifty  eggs,  the  second  year  one  hundred  eggs,  and  the 
the  third  year  fifty  eggs.  Continual  laying  debilitates  a fowl,  hence 
good  layers  are  often  poor  setters,  and  the  worst  fatteners. 

By  experiments  in  the  zoological  gardens  of  the  Bois  de  Boulogne, 
it  appears  that  the  Asiatic  breeds  of  Nankin  and  Brahma-pootra  are 
the  best  layers;  the  French  Crevecceurs  come  next;  the  Houdans 
third ; the  La  Fleche  fourth ; and  after  them  the  Dorkings  and  a 
Dutch  breed.  The  Nankins  and  Brahma-pootras  are  also  remarkably 
precocious ; and,  according  to  some  breeders,  they  begin  laying  in 
February,  and  keep  on  almost  to  the  end  of  the  year. 

It  is  a mooted  question  whether  a hen  ever  lays  more  than  one  egg 
a day.  John  'Whyman,  of  Lockport,  N.  Y.,  says  he  obtained  twelve 
eggs  in  one  day  from  six  Black  Spanish  hens.  They  were  fed  upon 
soft  sugar  corn.  Does  any  one  else  know  of  a similar  instance  ? 

To  Make  Fens  Lay. — Boiled  oats,  fried  in  fat,  have  been  recom- 


\ 


MANAGEMENT  OF  POULTRY.  497 

nended  for  laying  hens  as  the  very  best  food  for  productiveness  of 
>ggs- 

A lady  who  keeps  poultry  says,  that,  to  cause  them  to  lay  regular- 
y,  she  gives  them  with  their  food,  every  other  day,  a teaspoonful  of 
Cayenne  pepper  to  each  sixteen  hens.  She  gets  daily  from  that  num 
>er  of  hens  twelve  to  fourteen  eggs. 

A writer  in  the  Homestead  says : A change  of  diet  is  very  essential 
,o  the  well  being  of  the  biddies.  Variety  is  the  spice  of  life,  with 
owls  as  much  as  with  men  ; and  they  should  have  an  assortment  of 
ood  given  them  applicable  to  their  wants.  Corn  and  cob  meal  is,  on 
he  whole,  preferable  to  a constant  use  of  more  solid  grain  or  meat,  in 
:ither  making  hens  lay,  or  for  the  accumulation  of  flesh.  Potatoes 
tnd  bran  are  an  excellent  dish  for  them  ; also  cabbage  heads,  chopped 
ip  and  added  to  their  dough ; in  fact,  any  kind  of  vegetable  substan- 
:es  are  good  for  them.  Of  the  choice  of  grain  for  laying  exclusively, 
>ats  should  be  furnished  them,  with  a mess  of  buckwheat  now  and 
hen.  Where  they  cannot  procure  gravel,  sand  or  ashes  should  be 
iberally  strewn  over  the  bottom  of  their  coops,  and  occasionally  they 
>ught  to  have  some  clam  or  oyster  shells  pounded  fine  and  put  into 
heir  food ; bone  meal  is  another  good  ingredient  to  give  them,  all 
;oing  towards  forming  the  shells  of  eggs ; fresh  meat,  when  conven- 
enfly  to  be  had,  might  be  added  to  the  list  of  feed  for  the  keeping  of 
owls. 

How  to  have  Plenty  of  Eggs  in  Winter. — Give  the  manufacturers 
materials  to  make  them  with,  and  a comfortable  place  to  work  in. 
live  them  animal  food  to  supply  the  place  of  insects  they  catch  in 
ummer,  and  then  let  them  have  a warm  place  to  run  into,  with  plenty 
f unfrozen  water,  not  snow,  and  a frequent  taste  of  green  food,  such 
s cabbage  leaves,  potatoes,  &c.,  and  remember  to  supply  some  gravel 
or  their  grinding  mill,  and  lime  to  make  shells  out  of,  and  we  will 
warrant  the  animals  to  repay  all  the  care  and  food,  in  nice,  plump 
ggs — no  matter  what  the  particular  breed  may  be.  Try  it. 

A hen  without  some  kind  of  meat,  and  gravel,  and  lime,  compelled 
o eat  snow  for  water,  or  go  without,  cannot  make  eggs. 

I recently  received  a letter  from  J.  C.  Thompson,  Esq.,  of  Tomp- 
insville,  Staten  Island,  in  which  he  mentioned  having  a liberal  sup- 
ly  of  eggs  throughout  the  month  November,  from  his  fowls,  which 
re  of  the  Brahma-pooira  and  Leghorn  varieties. 

Every  poultry  raiser  knows  how  rare  it  is  that  hens  lay  liberally 
uring  that  and  the  succeeding  months  of  December,  January,  and 
ebruary,  and  I made  inquiry  of  Mr.  Thompson  in  regard  to  his  man- 
32 


m 


PRACTICAL  CYCLOPAEDIA. 


agement  of  fowls,  to  secure  such  desirable  results.  In  a letter  written 
me  on  the  6th  day  of  the  present  month,  he  said,  in  reply  to  my  in- 
quiry, “ I have  confined  in  one  lot,  thirty  Brahma  hens  and  pullets, 
and  they  have  laid  in  this  month,  including  to-day,  (six  days,)  eighty- 
two  eggs.  In  regard  to  'how  I managed  to  get  so  many  eggs/  I will 
tell  you  what  I do.  Feed  and  clean  water  within  their  reaeh  con- 
stantly, also  shells  or  bones  pounded,  or  old  mortar ; grass,  cabbage, 
or  other  vegetables  of  which  they  are  fond,  boiled  potatoes,  turnips,  or 
the  peelings  of  them,  and  scraps  from  the  table  'daily.  The  potatoes' 
and  turnips,  boiled  with  coarse  Indian  meal,  or  corn  and  oats  ground 
together,  and  fed  cold,  or  partially  so — never  hot;  scrap  meat  that 
comes  from  the  tallow  chandler’s  or  pork  butcher’s  in  cakes,  is  good ; 
make  a hole,  basin-like,  into  a cake,  and  fill  it  with  water,  which  af- 
fords them  drink  and  softens  the  scrap  so  as  to  make  it  palatable  to 
them.  When  they  have  picked  it  to  pieces,  soak  or  boil  the  refuse 
with  meal,  and  feed  it  the  same  as  the  potatoes,  &c.” 

In  addition  to  this,  Mr.  Thompson  gives  his  fowls  warm,  clean,  and 
airy  quarters,  as  I know  from  observation.  The  concluding  para- 
graph of  his  letter,  quaint,  though  practical,  is  as  follows : " Remem- 
ber that  hens  are  only  machines  for  making  eggs,  and,  like  the  mill 
for  making  flour,  if  the  grain  is  not  put  into  the  hopper,  the  flour  will 
not  come  out.”  As  the  grain  is  to  the  hopper,  so  is  the  feed,  water, 
vegetables,  lime,  pounded  shell,  bones,  &c.,  to  the  hens. 

Mr.  Thompson  breeds  but  two  varieties  of  fowls,  the  Brahmas  and 
Leghorns,  and  those  with  great  care  and  in  their  utmost  purity.  The 
latter  were  long  his  favorites,  but  he  now  considers  the  former,  for  al] 
purposes  for  which  domestic  fowls  are  kept,  superior. 

For  Hens  that  Lay  Soft  Shell  Eggs. — Give  a very  little  linseed  oil 
two  or  three  times  a day,  for  a week  or  so.  If  the  legs  of  hens  be- 
come broken,  they  will  lay  their  eggs  without  shells  until  the  fracture 
is  repaired,  all  the  lime  in  the  circulation  being  employed  for  the  pur 
pose  of  reuniting  the'  bones. 

To  Prevent  Hens  Fating  their  Eggs. — The  methods  which  have  beer 
recommended  are  rather  contradictory.  The  first  is,  make  their  nest,^ 
in  nail  kegs,  half  filled  with  straw.  This  furnishes  a secret  place  for 
laying,  but  too  confined  to  allow  their  eating  their  eggs  while  on  th( 
nest,  and  too  far  down  to  allow  of  their  reaching  them  from  the  top  ol 
the  keg. 

The  next  is  as  follows : When  hens  eat  their  eggs  it  is  often  owini 
to  the  form  of  the  nest.  The  proper  form  is  that  of  a plate,  shallow 
that  she  may  not  have  to  jump  down  on  the  eggs,  and  flat  on  the  hot 


MANAGEMENT  OF  POULTRY. 


499 


tom,  so  that  when  she  treads  on  them  they  will  roll  aside,  and  let  her 
feet  slip  easily  between  them.  She  can  then  pass  her  bill  among 
them,  as  she  tucks  them  under  her,  and  shuffles  them  together  with 
her  wings  without  hurting  them.  If,  on  the  contrary,  the  nest  is 
made  in  the  form  of  a basin,  the  eggs  press  against  each  other,  and 
are  liable  to  be  crushed  by  her  efforts  to  push  her  feet  between  them, 
or  to  alter  her  position  with  her  beak  or  wings.  When  an  egg  is  bro- 
ken most  hens  will  eat  it,  and,  as  hatching  time  approaches,  the  egg3 
become  more  brittle ; and  in  deep  or  badly  formed  nests,  the  chicks 
are  very  apt  to  be  crushed  and  killed  between  the  other  eggs,  by  the 
movements  of  the  hen. 

Another  says : Take  a half  eaten  egg,  substitute  ground  mustard  for 
the  yolk  and  let  them  try  that. 

Hoy)  to  Set  a Hen — Ireland,  like  China  and  France,  is  a great  coun- 
try for  hatching  chickens,  consequently  good  practical  information 
should  be  expected  from  such  a source.  A correspondent  of  the  Irish 
Country  Gentleman  writes : When  a hen  of  any  description  is  to  be 
set  with  eggs,  the  place  ought  to  be  well  cleaned  out,  and  a nest  made 
of  some  clean  straw.  Some  give  eleven  eggs,  others  thirteen,  and 
even  more,  according  to  the  size  of  the  hen,  yet  in  most  cases  she  will 
manage  eleven  eggs  best ; but  let  the  lot  consist  of  an  odd  number, 
and  be  all  about  the  middle  size.  Carefully  examine  every  egg,  by 
holding  it  up  betwixt  you  and  the  sun  or  candle,  so  that  the  tread, 
so  called,  if  present,  may  be  seen,  if  not  visible  the  egg  must  be  •re- 
jected ; reject  also  those  that  have  a circular  flaw,  which  is  indicative 
of  a double  yolk.  Should  a given  number  of  cockerels  only  be  want- 
ed, the  male  and  female  are  known  by  examining  the  egg  in  the  same 
way ; such  as  have  a “ tread  ” or  vacuum  directly  on  the  top  of  the 
egg  will  be  a cockerel,  and  those  on  the  side  of  the  top  pullets.  The 
hen  should  be  provided  with  oats  and  water  when  hatching,  with  lib- 
erty to  leave  the  eggs  a little,  if  inclined.  If  she  becomes  affected 
with  lice,  &c.,  a little  flour  of  brimstone  may  be  shaken  upon  both 
her  and  the  nest. 

As  a hen  brings  forth  the  young  of  her  own  species  in  three  weeks, 
or  twenty  one  days,  she  must  be  watched  regularly  to  see  if  all  goes 
on  right,  as  sometimes  the  young  require  a little  assistance  to  get  out 
of  the  shell ; this,  however,  is  seldom  necessary,  and  in  nine  cases  out 
of  ten  it  is  better  to  let  nature  take  its  course ; but  the  shell  that  the 
young  have  left  ought  to  be  instantly  removed,  as  also  any  visible 
rotten  eggs,  which  will  make  a watery  jumble  when  shaken.  The  eggs 


500 


PKACTICAL  CYCLOPAEDIA. 


must  be  as  equal  in  age  as  possible,  and  the  newer  laid  the  better,  as  such 
are  more  certain. 

Sex  of  Eggs. — M.  Genin  affirms,  in  an  address  before  tbe  Acadamio 
des  Sciences,  that  be  is  now  able,  after  having  studied  the  subject  for 
upward  of  three  years,  to  state  with  assurance  that  all  eggs  contain- 
ing the  germ  of  males  have  wrinkles  on  the  small  ends,  while  female 
eggs  are  smooth  at  the  extremities. 

To  Economize  Time  with  Hens. — A correspondent  of  the  American 
Agricuiturist  directs : Confine  the  first  hen  that  hatches  in  a coop  with 
her  chickens,  until  another  brood  is  hatched ; then  substitute  the  sec- 
ond hen  for  the  first,  relieving  the  charge  of  the  former.  When  a 
third  hen  hatches,  put  her  in  the  place  of  the  second,  with  all  three 
broods ; if  the  aggregate  number  does  not  exceed  thirty,  a full  sized 
hen  will  take  good  care  of  the  whole: 

Hatching  Chickens  by  Steam. — A room  has  been  prepared  in  'Phila- 
delphia for  the  hatching  of  eggs  by  steam  after  the  custom  of  the 
Chinese.  The  establishment  is  about  six  hundred  hen  power. 

Bearing  Chickens. — Says  a correspondent  of  the  Irish  Country  Gen- 
tleman, when  chickens  first  come  out,  feed  for  ten  days  with  soaked 
oat  meal  and  hard  boiled  eggs,  afterwards  groats  and  hulled  oats  : all 
kinds  of  soft  meat  should  be  avoided  at  this  age ; but  plenty  of  clean 
water,  which  should  constantly  stand  before  them,  placed  in  such  a 
manner  that  the  chickens  cannot  get  into  it.  A bowl  may  be  turned 
over  in  the  middle  of  a pan  of  water.  When  rearing  chickens  never 
let  them  out  too  soon  in  the  morning ; avoid  wet  grass  and  rainy  days, 
which  generally  bring  on  all  diseases  that  gallinaceous  poultry  are 
subject  to.  It  will  be  found  that  feeding  poultry  with  the  very  best 
of  oats  is  quite  preferable. 

A writer  in  Wilkes  Spirit  recommends  for  chickens  for  the  first 
week  after  hatching,  a hard  boiled  egg,  to  be  given,  chopped  fine,  at 
least  twice  a day,  wheat  steeped  in  milk,  and  coarse  Indian  meal, 
bread,  crumbs,  etc. 

Cure  for  Gapes  in  Chickens  and  Other  Poultry . — Draw  a flight  fea- 
ther from  the  wing,  and  insert  it  about  one  inch  and  a half  in  the 
wind  pipe ; turn  it  gently  three  or  four  times  with  the  finger  and 
thumb ; withdraw,  (turning,)  when  you  will  extract  perhaps  three 
small  worms.  Once  doing  is  in  general  sufficient.  This  is  an  old  and 
successful  plan.  The  cause  of  gapes  is  these  worms  in  the  windpipe, 
and  if  this  operation  is  rightly  performed  it  never  fails  to  effect  a cure. 
The  quill  may  be  trimmed  so  as  to  form  at  the  end  a slim  brush, 


MANAGEMENT  OF  POULTRY. 


501 


about  an  inch,  long,  then  passed  down  the  wind  pipe,  and  twisted 
round  as  you  withdraw  it. 

Another  method  is  to  insert  a loup  of  horsehair  into  the  windpipe, 
twist  it  around  and  draw  out  to  loosen  the  worms.  The  opening  to  a 
chicken’s  windpipe  is  a slit  through  the  tongue. 

The  following  restorative  is  excellent : — Take  half  a pound  of  sul- 
phate of  iron,  one  ounce  of  diluted  sulphuric  acid,  dissolved  together  ; 
when  dissolved,  put  two  gallons  of  spring  water  to  the  iron  and  acid, 
let  it  stand  twelve  or  fourteen  days,  when  it  is  fit  for  use.  The  dose 
to  chickens  is  a teaspoonful  to  one  pint  of  water  for  them  to  drink, 
given  twice  a week,  or  even  thrice,  and  there  will  be  no  gapes. 

Half  a teaspoonful  of  ground  black  pepper  for  a grown  hen,  the 
dose  diminished  according  to  the  age,  has  been  considered  a remedy. 
Ashes  have  also  been  recommended.  Put  the  chickens  into  a barrel, 
have  a bag  of  coarse  cloth  holding  a quart  or  two  half  full  of  dry 
ashes,  and  shake  it  in  the  barrel  until  the  barrel  is  filled  with  the  dust, 
repeating  two  or  three  times  in  the  course  of  an  hour.  It  is  said  too 
that  a small  piece  of  assafoetida  will  cure  it,  and  that  a little  in  their 
water  occasionally  will  prevent  it.' 

Dough  raised  with  milk  rising  is  recommended  as  a sure  and  safe 
remedy,  fed  while  fermenting,  but  while  still  sweet.  To  cook  their 
meal,  and  give  but  little  for  several  days  after  they  are  hatched,  is 
said  to  prevent  it.  Feed  little  or  none  on  corn  dough,  but  feed  plen- 
tifully on  cheese  made  of  lobbed  milk  or  clabber,  crums  of  wheat  bread 
and  corn  bread,  is  claimed  to  be  a perfect  remedy.  The  following  has 
been  recommended : Cracked  corn,  (chicken  feed)  four  quarts ; fom 
quarts  coarse  wheat  bran  ; scald  the  meal  and  bran  at  the  same  time ; 
add  two  tablespoonfuls  of  good  wood  ashes,  sifted,  also  one  tablespoon- 
ful of  best  ground  black  pepper.  Mix  and  feed  once  every  three  hours 
to  chickens  and  turkeys  alike. 

A teaspoonful  of  Cayenne  pepper,  mixed  with  a saucer  full  of  In- 
dian meal  and  water,  for  one  or  two  dozen  chickens,  is  said  to  be  a 
cure.  For  young  turkeys,  we  have  heard  a few  drops  of  sweet  or 
lamp  oil  recommended,  to  be  followed  with  a strong  solution  of  alum. 

Mr.  Bergen  stated  before  the  Hew  York  Farmers’  Club  that  the 
common  cause  of  this  very  fatal  disease  is  the  feeding  of  chickens  with 
freshly  wetted  Indian  meal ; the  meal  swelling  in  the  stomach.  When 
this  food  is  given  to  chickens,  the  meal  should  be  mixed  with  the 
water  several  hours  before  it  is  eaten.  Some  one  has  suggested  that 
a dough,  made  by  mixing  Indian  meal  with  urine,  will  cure  this 
lisease, 


502 


PRACTICAL  CYCLOPAEDIA. 


Fattening  Poultry. — We  know  no  better  authority  on  this  subject 
than  Mr.  C.  1ST.  Bement,  who  says : Chickens  intended  for  market 
should  be  separated  from  the  older  fowls,  and  confined  in  more  re- 
stricted quarters,  and  fed  liberally  with  a variety  of  food,  of  which 
grain  of  some  sort  should  form  the  basis.  They  should  be  regularly 
fed  three  times  a day — the  first  time  as  soon  after  day-break  as  possi- 
ble or  convenient. 

It  is  hopeless  to  attempt  to  fatten  chickens  while  they  are  at  liberty 
and  growing ; they  must  be  confined,  and  during  their  confinement 
they  must  be  supplied  with  abundance  of  pure,  fresh  water,  gravel, 
old  lime  mortar,  crushed  bones,  or  broken  clam  or  oyster  shells,  if 
to  be  had.  In  about  three  weeks  they  will  be  in  condition  for  mar- 
keting. 

It  is  equally  hopeless  to  attempt  to  fatten  older  fowls  unless  con- 
fined in  a proper  coop ; and  this,  like  most  other  appurtenances,  need 
not  be  expensive.  To  fatten  a dozen  adult  fowls,  of  common  size,  a 
coop  may  be  made  three  feet  long,  eighteen  inches  deep,  made  entirely 
of  slats,  open  on  all  sides,  top  and  bottom.  Discretion  must  be  used, 
according  to  the  size  of  fowls  cooped.  They  do  not  require  much 
space ; indeed  the  closer  the  better,  if  they  can  all  stand  up  at  the  same 
time. 

Fowls  selected  to  fatten  should  be  in  good  health;  one  diseased 
fowl  might  contaminate  the  whole  ; besides  if  there  are  any  that  seem 
inclined  to  be  quarrelsome  they  should  be  removed  at  once.  Quarrel- 
some fowls  will  not  fat  kindly.  Care  must  be  taken  to  put  up  such 
as  have  been  accustomed  to  be  together,  or  they  will  fight,  and  like 
other  bad  examples,  it  soon  finds  imitators. 

The  food  should  be  ground  oats,  Indian  meal,  mixed  with  water 
or  milk ; the  latter  is  the  best.  It  should  be  slaked,  forming  a pulp 
or  paste. 

The  food  should  be  varied ; barley,  buckwheat  and  wheat  screen- 
ing ; boiled  or  baked  potatoes  form  excellent  fattening  materials  for 
fowls. 

Regularity  when  fed  should  always  be  observed  in  the  hours  of 
feeding,  also  in  the  quantity  of  food  given,  not  to  surfeit  them  one  day 
and  starve  them  the  next,  but  give  the  fowls  their  food  as  regular  as 
you  take  your  own  meals.  They  must  be  well  fed  three  or  four  times 
a day — the  first  time  as  soon  after  day-break  as  possible  or  conven- 
ient, and  then  at  intervals  of  four  hours. 

No  animal  is  easier  kept  than  fowls.  No  kind  of  food  comes  amiss 
to  them.  When  at  liberty  they  obtain  their  living  promiscuously,  and 


MANAGEMENT  OF  POULTRY. 


503 


pick  up  everything  that  can  he  made  use  of  as  food  in  the  barnyard  ; 
even  the  worms,  grubs  and  bugs  give  them  the  most  nutritious  food. 
And  if  insectivorous  food  is  wanted,  there  is  nothing  perhaps  more  ea- 
sily obtained,  at  almost  any  season,  than  by  what  the  French  term  a 
verminer.  Procure  a deep  crock,  into  which  put  some  bran,  and  on  it 
lay  a piece  of  carrion  or  other  flesh ; cover  it  with  a glass  cap  so  as  to 
admit  light,  but  exclude  rain  ; in  a few  days  it  will  be  a moving  mass 
of  living  insects  or  worms,  which  may  be  thrown  out  to  young  poul- 
try,  young  turkeys  in  particular ; there  is  nothing  they*  will  devour 
more  greedily ; but  they  should  be  sparingly  given,  as  the  fowls  are  so 
fond  of  them,  that  if  given  abundantly  it  will  prevent  them  taking 
their  usual  food. 

We  have  practiced  another  method  for  fattening  fowls  which  has 
proved  successful.  We  confined  a number  of  fowls,  ducks  and  turkeys, 
in  the  month  of  November,  in  a small,  dark  room,  only  giving  them 
light  when  feeding.  By  depriving  them  of  light  they  were  kept  per- 
fectly quiet,  nothing  to  do  but  eat,  drink  and  grow  fat,  spending  most 
of  the  time  quiet  on  the  roost.  Feed  was  kept  constantly  before  them 
in  a flat  box,  consisting  of  a mixture  of  corn,  oats,  barley  and  buck- 
wheat, with  pure,  fresh  water  supplied  daily.  They  were  also  pro- 
vided with  broken  bones,  oyster  shells,  gravel,  and  pulverized  char- 
coal, of  which  they  ate  quite  a large  quantity. 

A writer  says : The  cheapest  and  most  advantageous  food  to  use 
for  fattening  every  description  of  poultry  is  ground  oats.  These  must 
not  be  confounded  with  oat  meal,  or  with  ordinary  ground  oats.  The 
whole  of  the  grain  is  ground  to  a fine  powder ; nothing  of  any  kind  is 
taken  from  it.  When  properly  ground,  one  bushel  of  the  meal  will 
more  effectually  fatten  poultry  than  a bushel  and  a half  of  any  other 
meal.  The  greatest  point  in  fattening  poultry,  is  to  feed  them  at  day- 
break. 

Another  says  : Poultry  should  be  fattened  in  coops,  and  kept  very 
clean.  They  should  be  furnished  with  ‘gravel,  but  with  no  water. 
Iheir  only  food,  barley  meal,  mixed  so  thin  with  water  as  to  serve 
them  for  drink.  Their  thirst  makes  them  eat  more  than  they  would 
in  order  to  extract  the  water  that  is  among  the  food.  This  should  net 
be  put  in  troughs,  but  laid  upon  a board,  which  should  be  clean  washed 
every  time  fresh  food  is  put  upon  it.  It  is  foul  and  heated  water  that 
is  the  sole  cause  of  the  pip. 

S.  Edwards  Todd,  of  Auburn,  N.  Y.,  directs  for  fattening  poultry 
cheaply,  so  that  it  will  be  tender  and  juicy,  to  mingle  equal  quantities 
ef  wheat  flour  and  Indian  corn  meal  together,  and  wet  the  mass  with 


504 


PRACTICAL  CYCLOPEDIA. 


boiling  hot  water,  and  let  tbe  fowls  have  access  to  it  all  day.  Also, 
let  them  have  access  to  clean  water  and  some  boiled  potatoes.  Pre- 
pare a fresh  batch  for  them  every  morning.  By  allowing  them  to  have 
access  to  food  at  all  times,  they  will  consume  less  and  fatten  faster 
than  they  will  to  feed  them  several  times  a day.  Fowls  need  food 
very  often,  and  but  little  at  one  feeding,  in  order  to  fatten  very  fast. 

It  is  said  that  chickens  are  very  fond  of  sunflower  seeds,  which  not 
only  fattens  them  very  quickly,  but  makes  their  flesh  very  tender,  jui- 
cy and  fine  flavored. 

Spread  dry  loam  or  charcoal  dust  on  the  floor  of  a hen  house. 

Caponizing  Chickens  Turkeys,  <Jc. — The  capon  is  an  emasculated 
rooster,  turkey,  &c. 

The  art  of  caponizing  has  been  known  and  practiced  in  China  for 
thousands  of  years.  It  was  also  known  and  practiced  in  England  at  a 
former  period,  as  the  capon  is  mentioned  by  Shakespeare.  But  the 
art  is  believed  now  to  be  utterly  lost  in  England.  Indeed,  very  little 
poultry  of  any  kind  is  raised  in  England.  In  France  and  Spain,  and 
in  the  French  and  Spanish  colonies,  it  is  known  and  practiced.  It  is 
also  known  and  practiced  in  Louisiana. 

No  person  who  has  ever  tasted  the  flesh  of  a well  fattened  capon 
will  ever  forget  it.  He  will  remember  it  as  the  most  tender,  and  jui 
cy  and  well  flavored  meats  ever  known.  Tender  as  the  most  delicate 
turkey,  and  juicy  as  the  finest  roast  beef.  The  flesh  of  the  capon  far 
excels  the  best  turkey. 

The  proper  time  of  caponizing  is  when  the  chicken  is  twelve  weeks 
old. 

A fair  operator  will  lose  very  few  chickens  by  the  operation. 

Turkeys  may  be  caponed  at  the  same  age. 

The  capon  is  a most  quiet  bird.  He  will  hardly  get  over  any  fence. 
He  has  no  excitements.  He  does  not  crave  much  for  insects,  but  eats 
cooked  potatoes,  carrots,  &c.,  corn,  and  any  grain  or  dough,  &c. 

It  does  not  cost  more  than  two-thirds  as  much  to  raise  and  fatten 
capons  as  of  any  other  fowls.  I am  certain  that  the  flesh  of  capons 
can  be  obtained  at  less  cost  than  beef,  mutton,  lambs  or  veal. 

The  art  of  caponizing  is  simple,  and  may  be  performed  by  any  one 
accustomed  to  the  use  of  a needle  and  thread  and  scissors.  The  chick- 
en should  be  full  four  months  old,  indeed,  should  be  just  commencing 
to  crow.  Now  place  him  across  the  knee,  with  the  legs  pulled  for- 
ward and  firmly  held  by  an  assistant.  Pluck  off  the  soft  fine  feathers 
between  the  end  of  the  breast  bone  and  fundament,  and  midway  be- 
tween these  two  points  make  an  incision  an  inch  and  a half  long,  cro*?- 


MANAGEMENT  OF  POULTRY. 


505 


wise  of  the  chickens  body,  with  a sharp  pair  of  scissors.  Through 
this  incision  insert  the  forefinger  to  the  backbone,  along  which  move 
for  an  inch  and  a half,  and  on  either  side  will  be  found  a testicle. 
Dislodge  them  by  a single  twist,  and  withdraw  by  the  route  the  fin- 
ger went  in.  Draw  the  edges  of  the  wound  made  together,  and  half  a 
dozen  stitches  with  waxed  thread  completes  the  operation.  The  nail 
of  the  finger  must  be  smooth,  so  as  not  to  damage  the  intestines. 

It  should  be  mentioned,  that  previous  to  the  operation  of  caponi- 
zing,  the  chicken  must  be  deprived  of  food  for  eighteen  or  twenty 
hours. 

Hen  Mischief—  It  is  very  annoying  to  have  a garden  destroyed  by 
hens,  and  it  is  more  so  when  we  reflect  that  it  is  entirely  unnecessary. 
The  secret  of  preventing  it  is,  first,  to  treat  your  hens  as  though  they 
were  domestic  animals,  and  not  wild  ones.  Give  them  a house  and  a 
home,  and  train  them  to  know  that  it  is  their  home.  Don’t  keep  your 
chicken  coops  in  the  door  yard,  and  then  scold  about  the  hens  being 
always  around  the  door.  Don’t  compel  them  to  roost  in  trees,  and 
afterward  complain  about  their  befouling  the  fruit.  If  you  have  no 
hen  house,  don’t  grumble  because  the  hens  roost  in  the  wagon  shed. 
If  you  compel  your  hens  to  live  upon  bugs  and  worms,  and  chase 
grasshoppers,  you  must  expect  they  will  scratch.  If  you  would  not 
have  your  hens  mischievous,  feed  them.  F eed  them  as  regularly  as 
you  would,  or  should,  your  pigs,  and  keep  them  fat,  so  that  you  can 
have  a fat  pullet  whenever  you  like,  and  don’t  keep  any  but  pullets. 
Kill  off  all  the  old  hens  before  they  acquire  mischievous  habits.  That 
is  the  way  to  avoid  hen  mischief. 

And  if  you  are  a gentleman  or  lady,  if  you  are  honest,  you  will  not 
suffer  your  fowls,  whatever  they  may  be,  to  trespass  upon  your  neigh- 
bor’s premises,  without  their  express  consent. 

Wild  Fowl  and  Game.  How  to  Ascertain  the  Age  of  Game. — An 
easy  method  of  ascertaining  the  age  of  pheasants,  partridges,  grouse, 
black  game,  hares  and  rabbits  in  the  early  part  of  the  season  : Hold 
the  lower  part  of  the  bird’s  beak,  or  what  ornithologists  call  the  man- 
dible, firmly  at  its  extremity  between  the  forefinger  and  thumb  ; if 
the  bird  be  an  old  one  the  beak  will  sustain  his  entire  weight  without 
in  the  slightest  degree  yielding  ,*  but  if,  on  the  contrary,  the  bird  be 
a young  one,  the  beak  will  yield,  and  perhaps  break.  The  legs  of 
young  partridges  are  yellow ; those  of  old  birds  darkish.  A one  year 
old  cock  pheasant  has  a short  spur  without  any  point,  in  fact,  round ; 
in  a two  year  old  bird,  it  is  still  short,  but  pointed  ; and  in  a three 
and  four  year  old  cock  it  becomes  both  long  and  very  sharp,  and  the 


.506 


PRACTICAL  CYCLOPEDIA. 


plumage  becomes  much  darker.  The  plumage  also  of  the  hen  bird 
becomes  much  darker  with  age.  The  ears  of  hares  and  rabbits  which 
are  young  may  be  easily  slit ; whereas  those  of  old  ones  can  only  be 
torn  by  using  the  greatest  force. 


MANAGEMENT  OF  BEES. 

The  Queen  Bee. — Appleton’s  Cyclopaedia  says : The  queen  bee  is 
the  largest,  being  eight  and  a half  lines  in  length,  the  males  being  sev- 
en, and  the  workers  six;  her  abdomen  is  larger  in  proportion,  her 
wings  are  so  short  as  hardly  to  reach  beyond  the  third  ring,  and  her 
color  is  of  a deeper  yellow.  She  is  easily  recognized  by  the  slowness 
of  her  march,  by  her  size,  and  by  the  respect  and  attention  paid  to 
her ; she  lives  in  the  interior  of  the  hive,  and  seldom  departs  from  it, 
unless  for  the  purpose  of  being  impregnated,  or  to  lead  out  a new 
swarm.  If  she  be  removed  from  the  hive,  the  whole  swafm  will  fol- 
low her.  The  queen  governs  the  whole  colony,  and  is,  in  fact,  its 
mother,  she  being  the  only  breeder  out  of  20,000  or  30,000  bees ; on 
this  account  she  is  loved,  respected  and  obeyed  with  all  the  external 
marks  of  affection  and  devotion  which  human  subjects  could  give  to  a 
beloved  monarch.  In  a well  proportioned  hive,  containing  20,000 
bees,  there  would  be  19,499  workers,  500  males  and  1 queen. 

The  Size  and  Shape  of  Hives. — All  hives  should  be  of  one  uniform 
size  and  shape,  unless  you  should  design  to  make  a trial  of  different 
inventions.  It  has  been  decided,  from  long  experience  in  bee  keeping 
by  the  best  apiarians  in  this  country,  that  the  lower  sections  of  hives 
should  contain  about  2,000  cubic  or  solid  inches.  If  they  contain  less 
than  this,  the  queens  will  not  have  sufficient  space  for  their  brood. 
If  they  are  larger,  to  much  extent,  there  will  be  less  surplus  honey 
stored,  and  less  swarms  thrown  off. 

The  best  shape  for  a hive  is  slightly  oblong,  a little  higher  than  it 
is  wide.  We  refer  to  the  main  section,  where  the  bees  build  their 
brood  combs.  By  being  of  this  shape,  they  will  winter  better  in  most 
cases,  than  they  do  where  a greater  surface  below  is  exposed  to  the 
cold  air.  It  is  not  of  much  consequence  what  the  shape  of  the  supers 
is,  so  far  as  the  prosperity  of  the  bees  is  concerned.  They  should, 
however,  be  so  made  as  to  admit  a sett  of  four  boxes,  about  six  inches 
in  diameter,  and  about  the  same  height.  Honey  does  not  sell  well  in 
the  New  York  market,  if  the  boxes  weigh  over  six  to  eight  pounds. 


MANAGEMENT  OF  BEES. 


507 


If  the  honey  is  merely  for  home  consumption,  the  boxes  should  be  lar- 
ger. Indeed,  if  but  one  box  is  supplied,  to  hold  thirty  or  forty  pounds, 
it  will  generally  be  filled  about  as  quick  as  small  boxes  holding  in  the 
aggregate  about  thirty  pounds. 

Mr.  Quinby  tells  us  that  bees  will  store  most  honey  when  they  have 
but  one  apartment  of  a size  that  will  just  be  filled  by  the  end  of  the 
reason.  When  this  is  divided,  and  the  bees  have  filled  one  And  are 
forced  into  another  for  want  of  room,  they  will  lose  a little  time  before 
commencing  in  the  second.  The  greater  the  length  and  the  less  the 
lumber  and  size  of  the  passages  the  longer  the  bees  will  be  in  com- 
nencing  work  there. 

Painting  Hives. — It  may  not  be  desirable  to  paint  hives,  but  if  it  is 
lone  let  it  be  some  months  previous  to  using  them,  and  let  the  color 
)e  light  but  not  a clear  white.  Swarms  put  into  newly  painted  hives, 
especially  dark  colored  ones,  are  quite  apt  to  leave. 

Hiving  Bees. — Draw  a long  woolen  stocking  on  the  end  of  a pole, 
ind  when  the  swarm  begins  to  settle  place  the  stocking  where  the  bees 
seem  thickest  and  hold  it  there  until  it  is  completely  covered  with  the 
vhole  swarm.  Have  a sheet  spread  and  then  lay  the  pole  or  rather 
stocking  on  the  sheet,  put  the  hive  over  and  carefully  pull  out  the 
cole. 

Bee  Pasturage. — The  Bee  Journal  says : “ The  rapidity  with  which 
>ees  will  build  comb  and  gather  honey,  under  favorable  circumstances, 
sso  extraordinary  as  to  be  almost  incredible.  Mr.  Brink  says  that 
le  has  known  a strong  swarm  to  fill  its  hive  with  comb  in  twenty-two 
sours ; and  that  colonies  expelled  in  August,  put  into  empty  hives, 
nd  transported  to  the  heathe,  would  fill  the  hive  with  new  comb  and 
;ather  from  thirty  to  forty  pounds  of  honey,  in  the  brief  season  for 
fork  in  which  they  could  labor. 

It  is  estimated  that  the  annual  crop  produced  in  Tompkins  county, 
I.  Y.,  is  one  hundred  thousand  pounds  of  honey,  and  five  thousand 
•ounds  of  wax. 

Bemedf  for  the  Bobbing  of  Bees. — Mr.  Quinby,  in  his  “ Mysteries 
f Bee-Keeping,”  says : “ Remove  the  weak  hive  in  the  morning  to 
he  cellar,  or  some  dark,  cool  place,  for  a few  days,  until  at  least  two 
r three  warm  days  have  passed,  that  they  may  abandon  the  search, 
'he  robbers  will  then  probably  attack  the  stock  on  hand.  Contract 
he  entrance  of  this  in  accordance  with  the  number  of  bees  that  are  to 
ass.  If  strong,  no  danger  need  be  apprehended. 

“ Another  method  is,  when  you  are  sure  a stock  is  being  robbed,  to 
ike  a time  when  there  are  as  many  plunderers  inside  as  you  can  get. 


508 


PRACTICAL  CYCLOPAEDIA. 


and  close  the  hive  at  once,  (wire-cloth,  or  something  to  admit  air,  and 
at  the  same  time  confine  the  bees,  is  necessary ;)  carry  in  as  before, 
for  two  or  three  days,  when  they  may  be  set  out.  The  strange  bees 
thus  enclosed  will  join  the  weak  family,  and  will  be  as  eager  to  defend 
what  is  now  their  treasure,  as  they  were  before  to  carry  it  off.  This 
plan  succeeds  about  four  times  in  five,  when  a proper  number  is  en- 
closed. Weak  stocks  are  strengthened  in  this  way  very  easily;  and 
the  bees  being  taken  from  a number  of  hives  are  hardly  missed.  The 
difficulty  is,  to  know  when  there  are  enough  to  he  about  equal  to  what 
belongs  to  the  weak  stock ; if  too  few  are  enclosed,  they  are  surely  de- 
stroyed.” 

K.  P.  Kidder  of  Burlington,  Vt.,  Practical  Agriculturist,  says  : If 
the  stock  is  a good  one,  and  a small  entrance  given  to  the  bees,  say 
one  half  inch  hv  one  quarter  inch,  it  is  very  seldom  that  bees  will  ever 
get  robbed,  especially  if  they  have  a fertile  queen. 

After  a swarm  of  bees  fairly  get  to  robbing,  it  is  not  an  easy  task 
to  prevent  it,  unless  they  are  captured  and  imprisoned.  They  then 
can  be  destroyed,  or  kept  imprisoned  for  nine  days  and  made  to  serve 
us  the  same  as  other  colonies,  providing  they  are  foreign  bees.  If  our 
own  bees  get  to  robbing  each  other,  then  there  is  no  other  alternative 
but  to  scent  the  besieged  hive  with  some  essential  oils,  and  contract 
the  entrance  to  both  hives. 

To  Remove  Boxes  of  Honey. — Bemove  them  immediately  to  a dark 
cellar,  shut  all  windows  but  one,  place  the  boxes  near  it,  and  as  the 
bees  come  out  of  the  box  they  will  make  for  the  light,  and  return  to 
their  hives.  If  he  has  no  cellar,  another  very  good  way  is  to  take  off 
the  boxes  when  it  is  warm ; turn  them  with  the  hole  up,  then  set  glass 
tumblers  over  the  holes ; when  a quantity  get  up  in  the  glasses,  raise 
them  and  let  the  bees  out.  This  will  prevent  any  from  entering  the 
box. 

Wintering  Bees. — To  winter  bees  successfully  it  is  necessary  to  keep 
them  warm,  and  at  the  same  time  dispose  of  the  moisture  always  gen- 
erated in  the  hive.  Several  patents  have  been  granted  for  particular 
openings,  and  the  manner  of  condensing  the  moisture,  which  are  no 
improvement  on  the  box  hive  with  the  holes  left  open  in  the  top. 
Straw  is  valuable  in  absorbing  moisture  and  retaining  heat,  and  bees 
will  winter  in  the  open  air  in  the  best  manner  possible  in  hives  made 
of  this  material.  The  conical  shape  of  the  old  fashioned  straw  hive  is 
not  adapted  to  improved  bee  culture,  and  if  straw  is  used,  some  of  the 
new  forms  should  be  adopted. 


HOW  TO  MAKE  A DOMESTIC  FISH  POND. 


509 


It  is  ascertained  that  a partition  in  the  hive,  with  holes  for  commu- 
nication, will  keep  the  honey  separate  from  the  pollen. 

Feeding  Bees. — Fur  this  purpose  honey  in  the  comb  is  best — next 
strained  honey  poured  over  empty  comb,  and  last,  a mixture  of  two 
pounds  kdgar  heated  in  a pint  of  water. 

Effects  of  Chloroform  on  Bees. — Mr.  Annan,  builder,  Downfield, 
wishing  to  have  the  honey  taken  away  without  killing  the  bees,  and 
having  before  heard  of  chloroform  being  used,  felt  anxious  to  try  the 
experiment.  He  first  closed  the  doorway,  and  then  covered  the  hive 
with  a cloth,  to  shut  out  the  light  as  much  as  possible,  after  which  he 
eommenced  to  blow  chloroform  into  the  hive.  When  it  was  discovered 
that  the  bees  had  fallen  asleep,  they  were  easily  removed  to  another 
t hive  without  any  harm  to  any  one,  and  the  next  morning  were  all 
wake  and  in  a lively  state,  humming  around  their  hive,  no  doubt  won- 
dering what  had  happened.  This  being  a successful  and  useful  exper- 
iment in  keeping  the  bees  alive,  we  think  it  right  to  make  it  known 
for  the  benefit  of  others. 

To  Stop  Bees  Mobbing. — Coal  oil  sprinkled  about  the  entrance  of 
the  hive,  is  a sure  remedy  to  drive  away  robber  bees.  I have 
tried  it  in  several  instances,  the  past  season,  with  entire  success. — 
J.  L.  Peabody. 

To  Prevent  Bees  from  Stinging. — (See  page  19.) — Bees  gorged  with 
honey  never  volunteer  an  attack. 


HOW  TO  MAKE  A DOMESTIC  FISH  POND. 

A correspondent  of  The  Homestead  gives  the  following  account  of 
making  a fish  pond : 

“Three  years  ago  I constructed  in  a ravine  a fish  pond,  covering  a 
surface  of  about  three-fourths  of  an  acre.  It  is  fed  by  four  small 
springs,  and  receives  a large  amount  of  surface-water  from  the  slopes 
around.  It  is  fifteen  feet  deep  at  the  greatest  depth,  and  has  shallow 
bays  and  inlets,  where  the  small  fish  may  breed  and  find  protection 
from  larger  ones.  It  contains  a small  island,  and  the  shores  are  em- 
bellished with  flags,  (Iris,)  water-lilies,  (Nymphce  odorata,)  and  other 
water-plants.  It  was  stocked  with  yellow  bass,  Oswego  bass,  white 
perch,  and  every  variety  of  sun  fish  and  minnows,  also  a dozen  gold 
Ssh,  (Cyprinus  auratus.)  And  now,  at  the  end  of  three  years,  it  is  as- 
tonishing to  note  the  vast  increase  in  my  scaly  family.  They  hav« 


510 


PKACTJCAL  CYCLOPAEDIA. 


multiplied  by  hundreds,  and  grown  in  size  beyond  all  my  calculation; 
The  gold  fish  number  several  hundred,  some  of  them  over  a foot 
length,  and  a few  of  them  are  beautifully  marked  with  silvery  side 
and  red  fins,  head  and  tail;  others  with  golden  sides  and  black  fins  an 
tail.  I had  no  idea  that  they  would  thus  sport  in  colors,  but  certain! 
they  are  very  beautiful.  The  other  fish  have  grown  so  much,  that 
intend  to  commence  using  them  for  the  table  in  autumn.  I have  nc: 
fed  these  fish,  except  for  amusement  and  to  tame  them,  when  a fe1 
crumbs  of  bread  are  thrown  in,  from  a small  bridge  connecting  the  k 
land  with  the  shore,  and  the  fish  called  up  like  chickens.  The  su 
fish,  gold  fish,  and  smaller  fry  soon  learned  to  come  at  my  call,  and  t 
follow  me  in  great-  numbers,  from  one  end  of  the  bridge  to  the  othei 
for  their  morning  or  evening  meal. 

“ The  young  bass  (the  old  ones  hold  back)  and  the  sun-fish  dart  t 
the  surface  for  their  food,  and  have  a lively  scramble  for  it ; the  gold 
fish  pick  up  what  sinks  to  the  bottom.  Their  habits  in  this  way  ar 
very  much  like  a flock  of  chickens,  for  some  of  the  smaller  fish  tak 
their  position  immediately  under  my  feet,  to  pick  up  the  small  crumb 
that  fall  in  breaking  the  larger  ones  to  throw  out.  Some  persons  rim 
a small  bell  to  bring  their  fish  up,  but  I prefer  calling  mine.  They  d< 
not  appear  to  come  from  a greater  distance  than  about  forty  feet  t< 
any  one  spot.  I feed  them  in  several  places,  to  note  the  varieties  anc 
their  growth.  Now,  as  to  the  utility  of  this  pond;  it  furnishes  ice  fo: 
my  own  use,  and  three  or  four  of  my  neighbors  who  have  ice-houses 
it  also  affords  excellent  stock  water,  and  will  doubtless  hereafter  sup 
ply  my  table  with  fish.  A small  skiff  on  its  surface  gives  many  i 
pleasant  hour  of  recreation  to  the  young  who  are  fond  of  rowing. 

“ The  construction  of  this  pond  was  very  simple.  The  earth  wa : 
excavated  across  the  ravine  four  feet  deep  and  five  feet  wide  for  a foun 
dation  ; then  stiff  clay  filled  in  and  well  pounded,  to  prevent  leakage 
at  the  bottom.  The  earth  from  the  bottom  and  sides  of  the  ravine 
was  thrown  on  the  top  of  this  foundation,  to  raise  the  embankment  to 
the  proper  hight.  A waste  weir  at  one  side,  paved  with  flag-stones; 
and  two  feet  lower  than  the  top  of  the  dam,  sufficiently  large  to  earn 
off  the  heaviest  flow  of  water  in  very  heavy  rains,  guarded  by  a wire 
scieen  to  prevent  the  escape  of  the  fish,  completed  the  construction 
it  is  now  sodded  over,  and  planted  with  willows  at  the  foot,  and  is  con- 
sidered safe.  The  expense  of  making  such  a pond  is  small,  and  it  add 
much  to  the  value  of  the  farm.” 

Messrs.  Dunham,  Kellogg  and  Ives,  of  Hartford,  Conn.,  are  cultiva 
ting  trout  on  a large  scale  in  a pond  in  Glastenbury.  They  have 


511 


VALUABLE  TABLES,  ETC. 

nearly  fifty  thousand  of  a stock,  and  when  the  number  reaches  half  a 
million  the  proprietors  expect  to  net  twelve  thousand  five  hundred 
dollars  per  annum  from  them. 

Aquariums . — Construct  of  plank,  coat  with  pitch  or  a varnish  of 
sealing  wax  dissolved  in  alcohol  at  seams.  They  should  contain  sev 
eral  species  of  water  plants.  Change  the  water  frequently.  Common 
pitch  is  the  best  cement  which  can  be  used.  It  does  not  communicate 
any  deleterious  quality  to  the  water  like  cements  made  with  litharge 
and  oil. 

lo  Stupefy  Fish. — Coculus  Indicus  is  used  to  destroy  or  stupefy 
fishes  so  that  they  can  be  taken  with  little  trouble  and  in  large  quan- 
tities. 


VALUABLE  TABLES,  ETC. 

Land  Measure. — Every  farmer  should  have  a rod  measure,  a light, 
stiff  pole,  just  sixteen  and  a half  feet  long,  for  measuring  land.  By 
a little  practice  he  can  learn  to  step  just  a rod  at  five  steps,  which  will 
answer  very  well  for  ordinary  farm  work.  Ascertain  the  number  of 
rods  in  width  and  length,  of  a lot  you  wish  to  measure,  and  multiply 
one  number  by  the  other  and  divide  by  one  hundred  and  sixty,  and 
you  have  the  number  of  acres ; as  one  hundred  and  sixty  square  rods  make 
one  square  acre.  If  you  wish  to  lay  off  one  square  acre  measure  thir- 
teen rods  upon  each  side.  This  lacks  one  rod  of  full  measure. 

One  acre  is  comprised  in  two  hundred  and  eight  and  three-fourths 
feet  square  ; half  an  acre  is  one  hundred  and  forty- seven  and  a half 
feet  square ; fourth  of  an  acre  is  one  hundred  and  five  and  one-fourth 
feet  square ; an  eighth  of  an  acre  is  seventy-three  and  three-fourths 
feet  square.  Every  farmer  by  observing  this  rule  can  set  off  any  of 
these  quantities  of  ground  accurately  without  trouble. 

To  Estimate  Crops  per  Acre. — To  estimate  the  yield  per  acre  of  a 
growing  crop,  wheat,  rye,  oats,  barley,  &c.,  the  following  method  has 
oeen  found  correct  in  England. 

Frame  together  four  light  sticks,  measuring  exactly  a foot  square 
inside,  and  with  this  in  hand  walk  into  the  field  and  select  a spot  of 
fair  average  yield,  and  lower  the  frame  as  square  over  as  many  heads 
as  it  will  enclose,  and  shell  out  the  heads  thus  enclosed  carefully,  and 
weigh  the  grain.  It  is  fair  to  presume  that  the  product  will  be  forty- 
three  thousand  five  hundred  and  sixtieth  part  of  an  acre’s  produce. 


512 


PRACTICAL  CYCLOPAEDIA. 


To  prove  it,  go  through  the  field,  and  make  ten  or  twenty  similar  cal- 
culations, and  estimate  by  the  mean  of  the  whole  number  of  results. 
It  will  certainly  enable  a farmer  to  make  a closer  calculation  of  what 
his  yield  will  produce  than  he  can  do  by  guessing. 

To  Measure  Corn  in  the  Crib. — Find  the  cubic  inches  in  the  crib, 
bin  or  pile,  then  divide  by  two  thousand  eight  hundred  and  fifteen,  the 
cubic  inches  in  a heaped  bushel,  and  take  two- thirds  of  the  quotient 
for  the  number  of  bushels  of  shelled  corn.  This  is  upon  the  rule  of 
giving  three  heaping  half  bushels  of  ears  to  make  a bushel  of 
grain;  some  fall  short  and  some  overrun  this  measure.  Where  it 
takes  two  bushels  of  ears  to  make  one  of  shelled  corn,  one-half  in- 
stead of  “two-thirds”  of  the  quotient  will  give  the  number  of  bushels 
shelled. 

Examples  : In  a crib  of  corn  in  the  ear  measuring  ten  feet  in  length, 
eight  feet  high  and  seven  feet  wide,  there  will  be  two  hundred  and  fif- 
ty-three bushels  of  shelled  corn,  if  only  three  heaped  half  bushels  of 
ears  are  required  to  make  a bushel  shelled — or  one  hundred  and  eighty- 
nine  and  a half  bushels  of  shelled  corn,  if  it  takes  two  bushels  of  ears 
for  one  shelled. 

Another  and  simpler  rule  is  : Multiply  the  cubic  feet  contents  of  the 
crib  by  four  and  a half,  and  cut  off  the  right  hand  figure,  which  will 
give  the  bushels  of  shelled  corn,  one  bushel  shelled  for  three  heaped 
half  bushels  of  ears.  Example : 10  x 8 x 7 x 4 J = 253,  the  same  as 
above.  If  two  bushels  of  ears  are  required  to  make  a bushel  shelled, 
then  multiply  this  result  by  three  and  divide  by  four.  Thus,  253  x 3 
= 759;  and  759  -A  4 = 189J. 

The  above  rules  agree  with  weighing  corn — seventy  pounds  to  the 
bushel  in  the  ear.  Assuming  them  to  be  correct,  they  will  certainly 
be  found  to  be  very  useful. 

Other  rules  disagreeing  with  the  above  are  given.  Perhaps  the  cus- 
tom of  different  localities,  and  the  difference  in  varieties  of  corn  may 
sufficiently  explain  their  origin. 

One  given  by  the  New  York  Tribune  is,  to  multiply  the  cubic  con- 
tents in  feet  by  three  and  one-fourth,  and  cut  off  the  right  hand  figure, 
which  in  the  above  example  gives  but  one  hundred  and  eighty-two 
bushels  of  shelled  corn. 

To  this  a correspondent  of  the  Country  Gentleman  adds : If  the  corn 
is  green  or  has  not  settled  in  the  crib,  multiply  by  three  and  one-fifth, 
&c. ; while  another  says,  multiply  the  cubic  contents  in  feet  by  the 
decimal  eight-tenths  ; and  for  the  heaped  or  coal  bushel  of  two  thou- 
sand six  hundred  and  eighty-eight  inches,  multiply  by  sixty  four  hun- 


513 


VALUABLE  TABLES,  ETC. 

dreths.  And  another  still  says  : Deduct  one-fifth  from  the  cubic  feet 
contents  of  the  crib. 

Shrinkage  of  Corn  in  Drying. — The  weight  of  cobs  in  a bushel  of 
corn  in  November  ascertained  to  be  nineteen  pounds,  was  only  seven 
and  a half  pounds  in  May. 

What  is  a Bushel  Measure. — The  old  Winchester  bushel,  which  i 
the  legal  bushel  of  the  United  States,  contains  two  thousand  one  hun- 
dred and  fifty  and  forty-two  one  hundreth  cubic  inches.  To  make  a 
box  hold  half  a bushel,  it  will  require  one  foot  square  inside  measure, 
and  seven  and  a half  inches  high ; or  twice  that  height  for  a bushel. 
A hoop  eighteen  and  a half  inches  in  diameter,  and  eight  inches  deep, 
holds  a bushel.  A heaping  bushel  is  2,815  cubic  inches. 

To  Measure  Grain  in  the  Bin. — The  quantity  of  grain  in  any  bin 
can  easily  be  computed  by  reducing  its  contents  to  inches  and  dividing 
it  by  the  number  of  cubic  inches  in  a bushel  as  above. 

Or  multiply  the  width  and  length  of  the  bin  together,  and  that 
product  by  the  height,  and  divide  by  2,150,  and  you  have  the  contents 
in  bushels. 

LEGAL  WEIGHTS  OF  THE  BUSHEL  OF  ALL  KINDS  OF  AGRICULTURAL 
PRODUCE  IN  DIFFERENT  STATES. 


ARTICLES. 

New  York 

Ohio 

Pennsylvania. 

Indiana 

Wisconsin 

Iowa 

Illinois 

Michigan 

Connecticut . . 

o 

C3 

QQ 

0Q 

cS 

s 

Rhode  Island. 
Kentucky 

New  Jersey  . . 

Vermont  

Missouri 

Canada | 

Wheat,  lbs 

60 

60 

60 

60 

60 

60 

60 

6059 

60 

..60 

60 

60 

60 

69 

Rye 

56 

56 

56 

56 

56 

56 

54 

56  56 

56 

. . 56 

56 

56 

56 

56 

Corn 

56 

56 

56 

56 

56 

56 

56 

56  56 

56 

..56 

56 

56 

52 

56 

Oats 

32 

32 

32 

32 

32 

35 

32 

32  28 

30 

30 

32 

34 

Barley 

48 

48 

48 

48 

48 

48 

44 

48 

46 

-.48 

48 

46 

48 

Buckwheat  _ 

48 

48 

50 

42 

52 

40 

42  45 

46 

..52 

50 

46 

48 

Clover  seed 

64 

64 

60 

60 

60 

.. 

60 

..60 

64 

60 

Timothy  Seed 

45 

42 

45 

.. 

45 

.. 

..45 

48 

Flax  seed 

56 

56 

56 

56 

..56 

55 

56 

Hemp  seed 

44 

44 

44 

44 

Bl.  Grass  Seed 

15 

14 

14 

14 

Dried  Apples  . . 

22 

25 

30 

28 

24 

28 

22 

Dried  Peaches 

32 

33 

28 

38 

28 

22 

Dried  Plums . . ...  

34 

Coarse  Salt 

56 

50 

85 

50 

50 

70 

..50 

50 

56 

Fine  Salt 

56 

50 

62 

50 

50 

70 

..50 

50 

56 

Potatoes 

60 

60 

60 

60 

6( 

60.. 

.. 

60 

60 

Peas 

60 

61 

60 

Beans . 

60 

56 

60 

60 

6' 

..60 

_ _ 1 . . 

60 

C.  Beans.  

46 

46 

46 

40 

Onions 

57 

57 

57 

5( 

65  .. 

60 

Corn  Meal 

50 

65  .. 

Mineral  Coal 

70 

33 


514 


PRACTICAL  CYCLOPAEDIA. 


Corn  on  the  cob,  seventy  pounds ; bran,  twenty  pounds ; sweet  po 
tatoes,  fifty  pounds ; turnips,  carrots,  parsnips,  beets,  sixty  pounds 
malt,  thirty-six  pounds. 

Number  of  Seeds  in  a Bushel. — A correspondent  of  the  New  Eng 
land  Farmer  says : Timothy  seed  numbers  41,823,360  grains  to  th< 
bushel,  and  if  sown  on  an  acre  of  ground,  as  recommended  by  some 
would  give  about  six  to  the  square  inch.  Clover  of  medium  size 
17,400,960,  or  two  and  three-fourths  to  the  square  inch.  Bio  Grand* 
wheat,  fair  and  plump,  556,288  to  the  bushel,  or  twelve  and  thre* 
fourths  to  the  square  foot.  Eye,  888,390,  or  twenty  and  a half  to  tht 
square  foot.  Thus  it  is  easy  to  judge  of  about  the  quantity  thatshoulc 
be  sown  per  acre. 

An  English  table  gives : Wheat,  660,000 ; Oats,  672,000 ; Barley 
550,000;  Eye,  1230,000;  Buckwheat,  1404,000;  Eed  clover,  15,000,000 
White  clover,  40,220,000. 

Quantity  of  Wheat  for  a Barrel  of  Flour. — Four  bushels  and  fifteei 
pounds  of  winter  wheat,  or  four  bushels  and  thirty-two  pounds  o: 
spring  wheat,  fair  quality,  will  make  a barrel  of  flour. 

To  Estimate  weight  of  Hay  in  Bulk. — On  an  average  about  five  hun 
dred  to  five  hundred  and  twelve  cubic  feet,  or  a cube  of  eight  feet,  of  hay 
well  packed  in  a large  mow,  will  make  a tun.  Yet  without  good  sounc 
discretion,  it  is  not  safe  to  buy  or  sell  hay  by  measure.  Fine  timoth; 
in  the  bottom  of  a large,  deep  mow,  will  require  only  about  four  hun 
dred  cubic  feet  for  a tun ; while  of  coarse  clover  on  a scaffold  eigh 
hundred  cubic  feet  will  seldom  make  a tun. 

Shrinkage  of  Hay  in  Drying. — From  experiments  made  many  year 
ago  and  published  in  1823,  it  appears  that  one  hundred  pounds  o: 
green  white  clover  yield  of  dry  hay  twenty-nine  pounds ; the  same  o 
green  red  clover  twenty-five  pounds ; timothy,  thirty-nine  pounds 
red  top,  forty-six  pounds ; Couch  grass,  forty-eight  pounds.  The  los 
of  hay  weighed  July  20,  when  cured  enough  to  put  in  the  barn,  an< 
again  February  20,  has  been  ascertained  to  be  twenty-seven  and ; 
half  per  cent.  So  that  hay  at  fifteen  dollars  per  ton  in  the  field  i 
equal  to  twenty  dollars  and  upwards  when  weighed  from  the  mow  ii 
winter. 

To  Estimate  Weight  of  Cattle  by  Measurement * — Measure  careful! 
with  a tape  line  from  the  top  of  the  shoulder  to  where  the  tail  is  at 
tached  to  the  back ; this  will  give  the  length.  F or  the  girth,  measur 
immediately  behind  the  shoulder  and  fore  legs.  Multiply  half  th 
girth  by  itself  in  feet,  and  the  sum  by  the  length'  in  feet,  and  the  prc 
duct  will  give  the  net  weight  in  stones  of  eight  pounds  each. 


VALUABLE  TABLES,  ETC. 


515 


The  Spirit  of  the  Times  says : To  ascertain  the  weight  of  a beast 
when  alive,  take  the  girth  behind  the  fore  arms  in  inches,  and  square 
it ; take  the  length  from  the  top  of  the  shoulder  to  the  buttocks  in 
inches,  and  multiply  the  square  of  the  girth  by  it ; multiply  that  pro- 
duct by  the  decimal  07958,  and  divide  that  product  by  576,  which 
gives  the  weight  in  stones  of  fourteen  pounds  each.  The  same  rule 
applies  to  all  classes  of  animals  when  thoroughly  fat. 

Difference  between  Live  and  Dead  Weight  of  Cattle. — An  animal  in 
good  condition  will  usually  lose  from  thirty-two  to  forty  per  cent,  of 
its  live  weight  in  dressing.  If  very  fat  and  well  formed,  the  loss  will 
be  about  one-third,  or  thirty-three  per  cent.  This  is  for  “ Boston 
weight,”  where  the  hide  and  fat,  counted  as  the  “ fifth  quarter,”  is 
taken  into  account.  At  “ York  weight,”  where  the  meat  only  is  coun- 
ted, the  bullocks  vary  from  fifty  to  seventy  per  cent,  of  dead  weight 
on  the  live  weight.  An  old  “ shelly  ox,”  that  woujd  weigh  16  cwt.  on 
the  scales,  would  not  sell  for  more  than  8 cwt.  net.  A steer  in  fair 
order  for  packing  beef,  would  sell  at  about  55  lbs.  net  on  the  live 
weight — say  715  lbs.  upon  13  cwt.  A fair  quality  for  retail  market 
beef — steers,  oxen,  or  cows — would  rate  57  to  58  lbs.  per  cwt.;  and  a 
bullock  of  prime  quality,  60  or  62  lbs.  per  cwt.  All  above  that  are 
counted  “ extra,”  “ premium,”  or  “ fancy,”  and  at  the  highest  rate 
reach  70  or  72  lbs.  per  cwt. 

The  common  practice  at  the  West  is  to  weigh  fatted  cattle,  some 
hours  after  feeding  and  a little  exercise,  and  calculate  the  net  weight 
at  55  pounds  per  100  of  the  live  weight. 

Live  and  Dead  Weight  of  Sheep. — Sheep  will  dress  from  fifty  to  six- 
ty-five pounds  per  hundred  weight  of  live  weight. 

The  English  rule  is  to  weigh  sheep  when  fatted  and  divide  the 
weight  by  seven  and  call  it  quarters.  Thus  a sheep  weighing  one  hun- 
ched and  forty  pounds,  would  give  twenty  pounds  a quarter  as  dead 
weight.  If  the  sheep  are  in  good  condition,  this  rule  is  sufficiently 
accurate  for  all  purposes.  Poor  sheep  will  fall  below  the  mark,  and 
Bxtra  fat  ones  go  over  it. 

Gross  and  Net  Weight  of  Nogs. — Hogs  are  generally  calculated  to 
dirink  twenty  per  cent.,  but  a good  fat  lot,  that  will  average  two  hun- 
Ired  pounds  live  weight,  will  not  shrink  over  seventeen  or  eighteen 

3er  cent. 

Average  Period  of  Gestation  in  Domestic  Animals. — Mare  347  days 
—Cow  284 — Ewe  154 — Sow  115 — Goat  156 — Ass  380 — Rabbit  28. 
The  larger  quadrupeds  vary  more  than  the  smaller. 

Average  Period  of  Incubation  with  Domestic  Fowls. — Pigeons  are 


516 


PRACTICAL  CYCLOPAEDIA. 


hatched  in  eighteen  days ; chickens,  twenty-one ; turkeys,  twenty-si 
ducks  and  geese,  thirty. 

Weights  and  Measures. — The  United  States  standard  gallon  co 
tains  231  cubic  inches ; and  the  United  States  standard  bushel  contai , 
2,150.42  cubic  inches.  A cubic  foot  of  water  weighs  62.5  pounds ; , 
foot  of  hard  wood,  green  62  pounds,  air  dried,  46  pounds,  kiln  drie 
28  pounds.  A cubic  foot  of  cast  iron  weighs  450  pounds ; of  wroug, 
iron,  480  pounds  ; coke,  50  to  65  pounds ; coal,  75  to  95  pounds ; san- 
stone,  140  pounds ; granite,  180  pounds ; brickwork,  95  pounds.  Is 
1 iron  is  5-16  inch  thick ; No.  3 is  9-32,  scant ; No.  4 is  J inch ; K 
5 is  7-32,  and  No.  7 is  3-16  inch  thick.  The  above  is  on  the  excelie, 
authority  of  the  Scientific  American. 

Relative  Heating  Value  of  Different  Kinds  of  Wood. — The  follow! : 
is  set  down  as  the  relative  heating  values  of  different  kinds  of  Ame  - 
can  wood  : Shellbark  hickory,  being  taken  as  the  highest  standai 
100 ; pig  nut  hickory,  95 ; white  oak,  75;  white  hazel,  72 ; apple  tr<, 
70;  red  oak,  69;  black  walnut,  ,66;  white  beech,  65;  black  birc, 
62 ; yellow  oak,  60 ; hard  maple,  59 ; white  elm,  58 ; red  cedar,  51 
wild  cherry,  55 ; yellow  poplar,  52  ; butternut,  52 ; white  birch,  4 ; 
white  pine,  42. 

In  one  of  the  tables  quoted  in  the  Ohio  Agricultural  Transactioi 
for  1860,  it  is  stated  that  hickory,  one  cord,  will  produce  a certa* 
heat  for  100  days. 


"White  oak,  one  cord,  will  produce  the  same  for  77  days. 


White  beach, 

do 

do 

65 

(( 

White  birch, 

do 

do 

48 

it 

Black  birch, 

do 

do 

63 

it 

White  elm, 

do 

do 

58 

it 

Hard  maple, 

do 

do 

60 

it 

Soft  maple, 

do 

do 

59 

i( 

Bed  oak, 

do 

do 

68 

it 

Pitch  pine, 

do 

do 

35 

a 

White  pine, 

do 

do 

42 

a 

Shrinkage  of  Oak  Timber. — Oak  timber  loses  about  one-fifth  of  ; 
weight  in  seasoning,  and  about  one  third  of  its  weight  in  becomi : 
perfectly  dry. 

What  a Circular  Saw  will  do. — A circular  saw,  two  and  a half  V 
in  diameter,  and  making  270  revolutions  per  minute,  will  saw  for 
square  feet  of  oak  and  seventy  square  feet  of  spruce  per  hour,  p' 
horse  power. 

Horse  power. — One  horse  can  raise  150  pounds  two  hundred  a » 


VALUABLE  TABLES,  ETC. 


517 


twenty  feet  high  in  a minute,  eight  hours  a day ; one  horse  power  is 
reckoned  at  from  30,000  to  36,000  pounds  raised  one  foot  high  per 
ninute;  one  horse  force,  drawing  horizontally,  is  estimated  at  770 
pounds ; one  horse  can  draw  on  a level  4,480  pounds — two  tons,  equal 


to  seven  men. 

Power  of  a Man. — An  active  man,  working  to  the  best  advantage, 
can  raise  ten  pounds  ten  feet  in  a second  for  ten  hours  in  the  day,  or 
100  pounds  one  foot  in  a second.  Absolute  force  of  pressure  with  the 
hands  was  found  by  the  dynanometer  of  Eegnier  to  be  on  an  average 
equal  to  110  pounds.  Absolute  force  of  a man  lifting  with  both  hands, 
286  pounds.  Greatest  average  load  which  a man  can  support  on  his 
shoulders  for  some  seconds,  is  estimated  at  330  pounds,  and  it  is  sup- 
posed that  he  can  exert  the  same  force  in  drawing  vertically  down- 
ward. The  mean  absolute  force,  in  drawing  or  pulling  horizontally, 
is  found  by  the  dynanometer  to  be  110  pounds  ; the  force  of  the  pull 
in  the  strongest  man  was  found  to  be  only  20  pounds  more  than  the 
average.  One  strong  man  can  draw  on  a level  640  pounds. 

Units  of  Horse  and  Man  Powers. — An  active  man,  in  the  prime  of 
life,  can  raise  100  pounds  one  foot  per  second,  working  ten  hours  per 
day ; a horse  can  raise  550  pounds  in  the  same  space  of  time.  These 
are  units  of  horse  and  man  powers. 

To  Calculate  the  Number  of  Barrels  in  a Water  Cistern. — Divide  the 
cubic  contents  in  feet  by  four  and  twenty-one-hundredths.  For  each 
foot  of  depth , the  numbers  of  barrels  answering  to  the  different  diam- 
eters, are  as  follows  : 


For  5 feet  in  diameter,  4.66  bbls. 
“ 6 do  do  6.71  do 

“ 7 do  do  9.13  do 


For 

u 


8 feet  in  diameter,  11.93  bbls. 

9 do  do  15.10  do 
10  do  do  18.65  do 

To  Calculate  the  Quantity  of  Fluid  Discharged  per  day  from  any 
Opening. — Ascertain  the  cubic  feet  of  any  fluid  discharged  per  minute 
from  any  opening,  and  multiply  them  by  9,000,  and  you  have  the 
number  of  gallons  for  twenty-four  hours. 

Liquid  Measure. — One  teaspoonful  contains  sixty  drops ; four  tea- 
spoonfuls are  equal  to  one  tablespoonful ; one  tablespoonful  contains 
half  an  ounce  ; four  tablespoonfuls  are  half  a gill ; eight  tablespoonfuls 
are  one  gill ; a common  sized  wine  glass  contains  half  a gill,  or  2 ounces ; 


a teacup  contains  a gill ; a common  sized  tumbler  holds  halt  a pint. 

Number  of  Cut  Nails  by  Count  per  Pound. — Of  three-penny,  600  ; 
four-penny,  360 ; six-penny,  200 ; eight-penny,  110 ; ten-penny,  88 ; 
twelve-penny,  68;  twenty-penny,  40. 

The  Barrel.— A barrel'  of  pork  or  beef  is  200  pounds ; of  salt,  280 


518 


PRACTICAL  CYCLOPAEDIA. 


pounds,  in  some  places  250;  potatoes,  in  New  York,  2J  bushels;  flour, 
196  pounds;  rice,  600  pounds;  cider  and  other  liquids,  30  gallons; 
powder,  25  pounds. 


A CHAPTER  ON  PESTS  AND  THEIR  REMEDIES. 

Remedies  for  Rats  and  Mice. — To  get  rid  of  these  pests,  apply  what- 
ever remedy  you  select  as  soon  as  they  make  their  appearance,  and 
persevere  with  it.  Powdered  potash,  strewn  in  their  paths,  and  rub- 
bed on  the  edges  of  boards  where  they  come  through,  makes  their  feet 
sore,  and  drives  them  away.  The  pulverized  potash  is  sometimes 
sprinkled  over  cotton  batting,  and  crowded  into  the  holes  which  they 
frequent.  Chloride  of  lime,  or  bleaching  powder,  loose  or  wrapped  in 
a rag,  and  stuffed  in  rat  holes,  or  passage  ways,  will  often  drive  them 
away  for  a few  months,  until  the  chlorine  odor  has  disappeared.  A 
strong  solution  of  copperas,  sprinkled  freely  in  their  haunts  and  hid- 
ing places,  has  in  many  instances  driven  them  away  effectually.  Plas- 
ter of  Paris  has  proved  successful.  A tablespoonful  of  live  plaster, 
mix6d  in  a cup  of  Indian  meal,  or  flour,  or  equal  parts  of  plaster  and 
flour,  mixed  dry,  slightly  sweetened  with  sugar,  and  put  in  dry  places, 
will  be  eaten  ravenously  by  both  rats  and  mice.  The  plaster  sets  firmly 
directly  after  it  is  moistened,  becomes  a lump  inside  of  them,  and  kills, 
to  a cei'tainty.  A little  grated  cheese  makes  the  food  more  attractive.  Oil 
of  anise  would  be  still  more  so.  Ten  grains  of  powdered  phosphorus, 
mixed  with  a pint  of  Indian  meal,  is  a good  remedy.  Five  cents 
worth  of  strychnine,  mixed  with  a pint  of  Indian  meal,  with  grated 
cheese,  or  oil  of  anise,  is  effectual.  A handful  of  seeds  fresh  from  a 
pumpkin,  or  soaked  in  water  a short  time,  then  sprinkled  with  a little 
arsenic,  and  placed  at  night  where  rats  and  mice  frequent,  is  a pretty 
certain  remedy,  for  they  are  so  fond  of  the  seeds,  they  seldom  refuse 
to  eat  them.  Sir  Humphrey  Davy’s  great  remedy  was  hog’s  lard  and 
carbonate  of  bareyta,  mixed  well  together  in  sufficient  quantities,  then 
smeared  upon  the  inside  of  a skillet,  and  placed  so  that  neither  cats 
nor  dogs,  nor  anything  but  rats  and  mice,  can  have  access  to  it.  A 
very  successful  plan  has  been  to  bait  them  regularly  every  night  for  a 
week  with  good  fresh  Indian  meal,  the  seventh  night  adding  strych- 
nine, or  equal  parts  of  orpiment  and  arsenic.  Powdered  nux  vomica, 
mixed  with  oat  or  corn  meal,  and  placed  in  the  haunts  of  rats  and 
mice,  is  sometimes  a very  successful  remedy.  With,  this,  as  with 


A CHAPTER  ON  PESTS  AND  THEIR  REMEDIES. 


5J9 


some  of  the  preceding,  proper  precautions  must  be  observed  to  pre- 
vent accidents.  A bunch  of  raw  cotton,  saturated  or  moistened  with 
any  kind  of  oil,  and  dipped  in  dry  Scotch  snuff,  then  used  to  wad  up 
holes,  has  been  well  recommended.  To  drive  away  and  keep  rats 
from  corn  cribs  and  granaries,  place  gas  tar  in  them,  and  daub  some 
in  their  holes,  and  they  will  leave  the  premises  at  once.  One  part  of 
powdered  squills  to  three  or  four  parts  of  strong  smelling  cheese,  mix- 
ed and  made  into  balls,  then  placed  where  rats  will  get  at  it  will  either 
kill  them  or  cause  them  to  disappear  immediately. 

A remedy  which  is  extensively  manufactured  and  sold  at  a great 
profit  is  made  as  follows : In  a pot  of  water  put  two  spoonfuls  of  cay- 
enne pepper,  one  spoonful  pulverized  anise  seed,  half  a drachm  each 
of  salt  petre  and  white  lead,  and  a wine  glass  of  extract  of  hops. 
Then  take  a loaf  of  stale  bread  and  throw  it  into  the  above  mixture 
in  crumbs ; digest  for  six  hours  in  a moderate  heat ; strain  through  a 
cloth ; add  thereto  thirty  drops  of  the  tincture  of  quassia,  and  let  it 
stand  until  next  day,  then  bottle  it.  Some  pieces  of  bread  saturated 
with  this  will  destroy  all  the  rats  and  mice.  Some  lumps  of  sugar 
saturated  with  it  will  be  a speedy  cure  for  cockroaches. 

The  following  methods  have  been  employed  very  successfully : Fill 
a large  smooth  kettle  with  water,  and  then  cover  with  a few  inches  of 
chaff.  The  first  rat  that  gets  in  makes  a great  outcry,  which  brings 
others  to  share  his  fate.  A barrel,  one-third  full  of  water,  with  an 
island,  the  surface  covered  with  chaff,  and  a bait  suspended  over  it,  is 
an  excellent  trap.  A large  kettle  half  full  of  water,  with  a small 
stone  island  in  the  center,  just  big  enough  for  one  rat  to  rest  upon,  the 
top  of  the  kettle  being  covered  with  parchment  similar  to  a drum- 
head, having  a cross  cut  in  the  center,  is  a first  rate  trap.  Fasten  a 
small  bait  upon  the  points  of  the  cut,  and  the  rat  jumps  down  from  a 
board  arranged  for  the  purpose,  and  through  he  goes  into  the  water. 
He  scrambles  on  the  island  and  screams  for  help.  Another  hears  him, 
and  comes  looking  around,  sees  the  bait,  jumps  for  it,  takes  the  plunge, 
and  goes  down  on  the  other  fellow’s  head.  Then  comes  a scramble  for 
place,  the  stronger  pushing  the  weaker  off  to  take  his  place  in  the 
water.  This  muss,  as  with  men,  attracts  others,  and  in  they  go.  We 
have  heard  of  twenty  in  a night  thus  inveigled  to  destruction.  A 
large  wire  cage  trap,  where  the  second  rat  will  go  in  because  he  sees 
the  first  in  there,  often  proves  successful  in  ridding  a place  of  the 
pests.  If  the  center  of  a cage  is  sprinkled  with  a few  drops  of  the  oil 
of  Rhodium,  multitudes  are  irrestibly  attracted  to  the  spot,  to  be  dis- 
posed of  at  will.  By  the  use  of  oil  of  Rhodium,  or  oil  of  anise,  rats 


520 


PRACTICAL  CYCLOPAEDIA. 


may  be  coaxed  out  of  a bouse  to  eat  poison  and  die  where  their  bodies 
will  not  be  a nuisance. 

Tarring  and  feathering  rats;  and  then  letting  them  run,  has  been 
practiced  to  give  the  tribe  a hint  that  it  would  be  well  for  them  to 
leave.  It  is  said  that  if  a dozen  rats  are  caught  and  put  alive  in  a 
large  kettle,  out  of  which  they  cannot  escape,  and  kept  there  without 
food,  they  will  devour  each  other  till  there  is  but  one  left,  and  that 
the  strongest ; that  if  he  is  then  let  out,  he  will  catch  and  eat  every 
rat  on  the  premises.  A gentleman  in  New  York  opened  the  floor  at 
several  places  in  the  upper  stories  of  his  house,-  placed  there  vessels 
containing  a mixture  of  sulphuric  acid,  black  oxide  of  manganese  and 
common  salt,  and  closed  down  the  boards.  The  result  was  a slow 
chemical  decomposition  and  recombining  of  elements,  in  the  progress 
of  which  the  heavy,  stifling  gas,  chlorine,  was  disengaged.  This  made 
its  way  along  the  open  spaces  and  down  to  the  cellar.  A few  breaths 
of  the  poisonous  atmosphere  served  to  convince  the  rats  that  danger 
was  at  hand.  Seizing  what  of  their  accumulated  plunder  they  could, 
they  hastened  to  abandon  the  premises,  sneezing  and  weeping  as  they 
went,  from  having  inhaled  the  noxious  chlorine.  Many  months  passed 
before  one  of  the  number  ventured  to  return.  An  army  of  ants,  moths, 
bugs,  roaches,  and  other  pestilent  insects  perished  in  the  fumes. 

When  one  remedy  fails  it  is  always  best  to  immediately  try  anoth- 
er, for  these  pests  soon  destroy  more  than  the  cost  of  alb  the  remedies 
enumerated  put  together.  A good-mannered  well-trained  cat  is  al- 
ways one  of  the  most  efficient  remedies;  a good  terrier  dog  is  often 
useful;  ferrets  and  weasels  are  frequently  effective. 

Remedies  for  Ants. — One  of  the  best  is  half  a pound  of  flour  of  brim- 
stone and  four  ounces  of  potash,  placed  over  the  fire  in  an  iron  or 
earthen  pan,  until  dissolved  and  united,  then  beaten  into  powder,  and 
a little  of  it  infused  in  water!  Wherever  this  is  sprinkled,  the  ante 
will  die  or  leave  the  place.  Flour  of  sulphur  alone  sprinkled  in  their 
haunts  is  said  to  repel  them.  Ground  coffee  scattered  about  their 
haunts,  through  the  season,  following  them  up  from  place  to  place, 
will  cause  them  to  disappear.  Spirits  of  turpentine,  poured  on  their 
hillocks  disperses  or  destroys  them.  Bottles  partly  filled  with  sweet- 
ened water  attract  them,  and  imprison  and  drown  them.  It  is  said 
that  they  avoid  drawers  and  boxes  made  of  red  cedar ; also  that  red 
cedar  shavings  placed  in  drawers  or  on  shelves  will  repel  them.  We 
have  seen  preserves,  &c.,  kept  from  ants  by  being  placed  on  tables, 
the  legs  of  which  were  set  in  dishes  of  wTater.  Or  the  dish  of  pre- 
serves, sugar  bowl,  &c.,  may  itself  be  placed  in  a plate  of  water,  or  in 


521 


A CHAPTER  ON  PESTS  AND  THEIR  REMEDIES. 

/ 

a plate  covered  with  powdered  chalk.  Mix  together  two-thirds  of  a 
tumbler  full  of  whisky,  molasses  and  water  in  equal  parts  and  place  it 
where  they  frequent.  This  will  attract  and  catch  them,  when  you 
may  destroy  them  as  you  please.  Or  smear  the  inside  of  a vessel 
with  honey,  and  invert  it  over  their  nests  or  places  of  most  frequent 
resort,  and  when  covered  with  them  jar  them  off  into  boiling  water. 

Red  ants  are  repelled  by  placing  camphor  about  the  shelves,  &c., 
where  they  are  found.  Twigs  of  tomato  vines  thrown  around  closets 
are  said  to  repel  them.  A small  quantity  of  corrosive  sublimate  (poi- 
son,) dissolved  in  alcohol  and  applied  thoroughly  with  a feather  in  the 
crevices  and  corners  of  shelves,  across  the  threshold  of  closet  doors, 
sills  of  windows,  &c.,  renewing  it  every  three  or  four  weeks  in  warm 
weather,  will  be  found  a most  perfect  preventive.  If  shelves,  &c.,  are 
washed  clean,  and  while  damp  fine  salt  rubbed  on  them  quite  thick, 
and  allowed  to  remain  for  a time,  the  ants  will  disappear.  Black  wal- 
nut leaves,  also  green  sage  placed  in  closets  likely  to  be  infected  by 
them  is  said  to  be  a preventive.  The  following  is  a very  simple  and 
said  to  be  a very  effectual  remedy : Procure  a large  sponge,  wash  it 
well  and  press  it  dry,  which  will  leave  the  cells  quite  open  ; then  sprin- 
kle over  it  some  fine  white  sugar,  and  place  it  near  where  the  ants  are 
troublesome.  They  will  soon  collect  upon  the  sponge  and  take  up 
their  abode  in  the  cells.  It  is  only  necessary  to  dip  the  sponge  in 
scalding  water,  which  will  wash  them  out  dead  by  the  tens  of  thou- 
sands. Put  on  more  sugar  and  set  the  trap  for  a new  haul.  This 
process  will  soon  clear  the  house  of  every  ant. 

Remedies  for  Cockroaches. — Roaches  devour  greedily,  and  die  while 
eating,  flour  paste,  if  into  half  a pint  of  it,  while  hot,  a dime’s  worth 
of  phosphorous  is  stirred,  in  a tin  cup,  with  a long  stick.  When  this 
is  nearly  cold,  add  a quarter  as  much  grease,  to  keep  it  from  drying ; 
then  smear  it  on  broken  glass  or  dirty  board,  to  be  left  where  they 
congregate.  Common  red  wafers  scattered  about  their  haunts  often 
drive  away,  if  not  destroy  them.  Dried  camomile  flowers  powdered 
and  blown  into  their  crevices  expel  them.  Cucumber  rinds  placed 
plentifully  around  their  haunts,  and  renewed  every  week  or  two  are 
said  to  drive  them  away.  Corrosive  sublimate  as  recommended  for 
ants  is  a certain  remedy. 

Remedy  for  Crickets. — Scotch  snuff  put  on  the  holes  where  crickets 
come  out,  will  destroy  them. 

Remedies  for  Moths. — Destroy  the  millers  that  make  the  moths,  by 
catching  them  with  sweetened  water  and  vinegar.  Or  in  the  evening 
place  a burning  lamp  or  candle  in  a pan  of  water  and  they  will  be  at- 


522 


PEACTICAL  CYCLOPAEDIA. 


tracted  to  it  and  drowned.  Fumigate  closets  and  drawers  with  tobac- 
co. Wrap  up  some  yellow  or  turpentine  soap  and  place  it  or  an  open 
bottle  containing  spirits  of  turpentine  in  the  wardrobe.  In  the  month 
of  April  or  May,  beat  your  fur  garments  'well  with  a small  cane  or 
elastic  stick,  give  them  a thorough  exposure  to  the  hot  sun  if  practi- 
cable, wrap  them  up  in  linen,  without  pressing  the  fur  too  hard,  and 
put  between  the  folds  some  camphor  in  small  lumps;  then  put  your 
furs  in  this  state  in  boxes  well  closed.  When  the  furs  are  wanted  for 
use  beat  them  well  as  before,  and  expose  them  for  twenty-four  hours 
to  the  air,  which  will  take  away  the  smell  of  the  camphor.  If  the  fur 
has  long  hair,  as  bear  or  fox,  add  to  the  camphor  an  equal  quantity  of 
black  pepper  in  powder.  Eub  or  strew  under  and  around  the  edge 
of  carpets,  and  on  them,  salt  and  black  pepper,  or  salt  and  Scotch 
snuff.  Tobacco,  turpentine,  camphor,  shavings  of  camphor-wood,  sha- 
vings of  cedar-wood,  small  branches  of  cedar,  pimento  berries  or  al- 
spice,  and  aromatic  herbs,  have  all  been  recommended  as  preventives 
of  the  moth  to  be  distributed  freely  among  clothes  and  furs  in  bags, 
boxes,  drawers,  closets,  &c.  Clothes  closets  that  have  been  infested 
with  moths  should  be  well  rubbed  with  a strong  decoction  of  tobacco, 
and  repeatedly  sprinkled  with  spirits  of  camphor.  The  odor  of  tur- 
pentine is  a deadly  poison  to  moths  and  their  grubs.  A few  pieces  of 
paper  smeared  lightly  with  turpentine,  and  placed  in  drawers  where 
furs  and  woolens  are  kept,  will  completely  prevent  their  ravages.  It 
is  said  that  moths  can’t  bear  tallow,  and  that  a pound  of  commonest 
tallow  candles  put  in  paper  and  scattered  through  a closet,  will  secure 
the  clothes  in  it  from  injury.  A remedy  used  in  Eussia  under  the 
name  of  Chinese  Tincture,  for  moths,  is  composed  of  one  ounce  of  gum 
camphor,  and  one  ounce  powdered  red  pepper,  macerated  in  eight 
ounces  of  strong  alcohol  for  several  days,  then  strained.  With  this 
tincture  the  furs  or  cloths  are  sprinkled  over,  and  then  rolled  up  in 
sheets.  If  furs  are  washed  with  twelve  grains  of  corrosive  sublimate 
in  a pint  of  warm  water,  and  then  dried,  the  moth  will  not  molest 
them.  Eemember  this  is  poison.  For  carpets,  after  the  moths  have 
commenced  eating,  the  best  thing  that  can  be  done,  without  taking  the 
carpet  up  is,  to  wring  out  a crash  towel,  spread  it  smoothly  on  the  car- 
pet, wherever  moths  are  suspected  or  detected,  and  iron  it  dry  with  a 
hot  iron,  repeating  if  necessary.  The  hot  steam  will  penetrate  the  car- 
pet  (not  injuring  the  color  at  all,)  and  kill  both  worms-  and  eggs. 

Mosquitoes. — Camphor  is  the  most  powerful  agent  to  drive  away 
mosquitoes.  A camphor  bag  hung  up  in  an  open  casement,  it  is  said, 
will  prove  an  effectual  barrier  to  their  entrance.  Camphorated  spirits 


A CHAPTER  ON  PESTS  AND  THEIR  REMEDIES. 


523 


applied  as  a perfume  to  the  face  and  hands  will  act  as  an  effectual  pre- 
ventive ; but  when  bitten  by  them,  aromatic  vinegar  is  the  best  anti- 
dote. A newspaper  says,  put  a couple  of  generous  pieces  of  beef  on 
plates,  near  your  bed  at  night,  and  you  will  sleep  untroubled  by  these 
pests. 

Fleas. — Five  or  six  pieces  of  camphor  of  the  size  of  a walnut  tied 
up  seperately  in  pieces  of  cloth,  and  placed  in  different  parts  of  the 
bed  will  keep  fleas  away.  Blankets  with  long  nap  substituted  for 
sheets  to  the  bed  will  place  them  at  your  mercy,  as  their  legs  become 
entangled.  A few  drops  of  the  oil  of  wormwood  sprinkled  among 
clothing  will  keep  them  away. 

Bed-Bugs. — A very  sure  remedy  is  to  take  a board,  say  a foot  wide 
and  four  feet  long,  puncture  it  with  many  holes  with  a small  bit,  put 
it  inside  of  the  head  board  and  next  to  the  bed  and  pillows ; if  there 
is  a bug  about  the  bed  he  will  find  his  way  to  the  holes  in  the  board 
soon.  Take  it  out  of  its  place  every  morning,  hold  it  over  the  fire  or 
water,  and  give  it  a few  raps  with  a hammer,  then  put  in  place  and 
repeat.  The  following  remedy  is  said  to  be  infallible : Take  two  pounds 
of  alum,  bruise  it  and  reduce  it  nearly  to  powder ; dissolve  it  in  three 
quarts  of  boiling  water,  letting  it  remain  in  a warm  place  till  the  alum 
is  dissolved.  The  alum  is  to  be  applied  hot,  by  means  of  a brush,  to 
every  joint  and  crevice.  Brush  the  crevices  in  the  floor  of  the  skirt- 
ing board  if  they  are  suspected  places  : whitewash  the  ceiling,  putting 
in  plenty  of  alum.  It  is  also  said  that  half  an  ounce  of  soap  boiled 
in  a pint  of  water,  and  put  on  with  a brush  while  boiling  hot,  infalli- 
bly destroys  the  bugs  and  their  eggs.  Whatever  remedy  is  used, 
must  be  applied  thoroughly,  and  repeated  several  times  in  quick  suc- 
cession, or  it  will  be  in  vain. 

Coal  oil  is  a most  effectual  remedy  applied  plentifully  with  a small 
brush  or  feather  to  the  places  where  they  congregate.  A decoction 
of  half  a pound  of  dried  calamus  (sweet  flag)  root,  boiled  in  two  quarts 
of  vinegar,  and  left  to  steep  over  night,  will  remove  bed  bugs,  if  the 
bedsteads  are  thoroughly  and  repeatedly  washed  with  it.  Filling  every 
crack  with  salt,  or  washing  every  place  infested  with  very  strong  salt 
water,  repeating  the  process  very  frequently,  has  been  well  recommen- 
ded. Turpentine  has  been  recommended ; so  has  quicksilver  thorough- 
ly mixed  with  white  of  egg ; also  quicksilver  and  lard,  rubbed  togeth- 
er in  a stone  mortar  or  earthen  bowl  until  well  mixed,  then  put  in  the 
crevices  of  bedsteads,  &c.,  in  small  quantities.  This  is  similar  to  blue 
ointment  and  has  an  advantage  over  liquids  as  it  does  not  dry,  and 
will  remain  for  years  unless  washed  off,  Candlewick  saturated  with 


524 


PRACTICAL  CYCLOPAEDIA. 


tar  and  tied  loosely  (so  as  to  retain  the  tar)  around  the  foot  of  the 
bedstead  in  the  smallest  part,  or  on  the  castor  just  above  the  roller, 
renewing  the  tar  as  often  as  necessary,  has  been  practiced  it  is  said 
with  success.  Corrosive  sublimate  with  alcohol  is  an  effective  remedy 
thoroughly  administered.  Corrosive  sublimate  and  muriatic  acid,  each 
one  ounce,  and  water  half  a pint,  is  one  of  the  cleanest  and  surest 
remedies.  What  remains  should  be  thrown  away  as  it  is  a deadly 
poison. 

Body  Vermin. — These  breath  through  their  sides,  and  common 
sweet  oil  plugs  up  their  conduits  so  that  death  from  suffocation  is 
speedy  and  certain,  always.  Ignorance  in  many  cases  makes  the  oil, 
which  is  the  efficient  remedy,  merely  the  vehicle  for  applying  a poison, 
dangerous  to  man,  which  has  no  efficiency  whatever  in  destroying 
vermin. 

House  Flies. — To  one  pint  of  milk  add  a quarter  of  a pouna  of  raw 
sugar  and  two  ounces  of  ground  pepper ; simmer  together  eight  or 
ten  minutes,  and  place  it  about  in  shallow  dishes ; or,  take  as  much 
each  of  ground  black  pepper  and  sugar  as  will  lie  on  a dime,  moisten 
with  two  teaspoonfulls  of  cream  or  rich  milk,  and  spread  it  on  a plate 
or  board ; the  flies  eat  it  greedily,  are  soon  suffocated,  seek  the  air,  and 
die  out  of  doors.  By  this  means,  kitchens,  &c.,  may  be  kept  clear  of 
flies  all  summer  without  the  danger  attending  poison.  The  Colton  fly 
trap  is  remarkable  for  its  simplicity,  and  for  its  efficiency  during  au- 
tumn, when  flies  settle  in  great  numbers  on  the  ceilings  of  rooms.  It 
consists  simply  of  a glass  tumbler  half  full  of  soap  suds.  In  the  morn- 
ing before  fires  are  made,  and  while  the  flies  are  half  dormant  with 
the  chill  of  cold  autumn  nights,  the  tumbler  is  placed  up  against  the 
ceiling,  so  as  to  enclose  the  fly — he  starts  to  escape  but  cannot,  but 
goes  down  plump  into  the  soap  suds.  The  operator  passes  quickly 
from  one  to  another,  till  in  a few  minutes  at  most  the  whole  ceiling  is 
cleared.  If  the  ceiling  is  high,  the  tumbler  may  be  fastened  to  the 
end  of  a stick  by  attaching  a little  box  to  the  stick,  and  setting  the 
tumbler  in  it.  The  tumbler  must  be  glass  so  as  to  allow  the  light  to 
pass  through,  or  the  fly  will  not  try  to  escape,  and  cannot  be  so  well 
caught  in  the  soap  suds.  Another  cheap  and  very  efficient  apparatus 
for  exterminating  flies,  is  made  by  filling  a glass  tumbler  to  two- thirds 
its  capacity  with  strong  soap  suds,  and  covering  it  with  a slice  of 
bread  smeared  on  the  lower  side  with  molasses,  and  perforated  in  the 
middle  with  a hole  the  size  of  ones  finger.  There  should  be  a little 
molasses  through  the  hole  and  around  its  upper  edge.  For  two  or 
three  hours  very  few  flies  will  be  caught,  but  after  they  begin  to  ac- 


A CHAPTER  ON  PESTS  AND  THEIR  REMEDIES.  b'Zh 

cumulate  the  liquid  will  soon  be  black  with  them.  It  is  said  that  flies 
may  be  excluded  from  a room  with  unclosed  windows,  by  covering  the 
openings  of  such  windows  with  a net  made  of  white  or  light  colored 
thread,  with  meshes  an  inch  or  more  in  diameter ; the  only  condition 
being,  that  the  light  enter  the  room  on  one  side  only ; for  if  there  be 
a through  light  from  window  or  door,  the  flies  will  pass  through  the 
net.  It  is  also  said  that  if  a bunch  of  plantain  or  fleawort  be  dipped 
in  milk  and  hung  up  in  a room,  the  flies  will  leave.  Cold  green  tea, 
made  very  strong,  and  sweetened  will,  if  set  about  in  saucers,  attract 
flies  and  destroy  more  or  less  of  them.  So  will  the  liquor  of  boiled 
poke  root  mixed  with  a little  molasses,  and  spread  on  plates.  Four 
parts  of  brown  sugar,  and  one  each  of  ground  pepper,  and  quassia  in 
coarse  powder,  dissolved  in  a pint  of  boiling  water,  and  placed  on 
plates,  will  also  destroy  them.  Eesin,  melted  in  sweet  oil  or  lard  oil 
to  the  consistence  of  thick  molasses  and  spread  upon  writing  paper, 
placed  where  flies  will  come  in  contact  with  it,  will  cause  the  death  of 
every  one.  Wrapped  around  table  legs  or  trees,  it  prevents  insects 
from  climbing  them.  Gilt  frames,  chandeliers,  &c.,  rubbed  lightly 
over  with  coal  oil,  will  not  be  disturbed  by  flies. 

General  Remedies  for  Insects. — The  powder  of  Coculus  Indicus, 
which  boys  use  to  stupefy  fishes,  destroys  many  insects,  if  scattered 
about  their  haunts.  Insect  powders  purchased  at  drug  stores,  if  gen- 
uine, are  chiefly  or  wholly  the  powdered  leaves  of  a European  species 
of  Pyrethrum,  and  will  effectually  destroy  all  kinds  of  insects,  lice, 
&c.  The  Persian  Powder  is  said  to  be  harmless  to  man,  but  certain 
death  to  insects.  It  is  the  powdered  blossoms  of  the  Caucassian  veg- 
etable, Pyrethrum  Eoseum,  of  a yellowish  gray  color,  odorless,  tasteless 
at  first,  but  leaving  a burning  sensation.  The  plant  will  flourish  in 
our  country,  and  seeds  will  be  furnished  by  the  Agricultural  Depart- 
ment at  Washington  City.  It  is  one  of  the  best  remedies  known,  be- 
cause cheap,  perfectly  harmless  to  man  and  infallibly  fatal  to  insects. 
Some  insect  powders  sold  under  different  names  are  said  to  be  com- 
pounds of  arsenic — arsenite  of  copper — and  other  active  and  potent 
poisons,  the  vapors  even  from  which,  are  exceedingly  injurious  and 
dangerous.  Eed  chamomile,  sold  by  druggists,  rubbed  to  a fine  pow- 
der, and  mixed  with  something  which  they  will  eat,  then  dusted  into 
haunts  of  insects,  is  one  of  the  most  effective  remedies  known  for  all 
kinds  of  insects.  Lyon’s  Bug  Powders,  made  of  chamomile,  it  is  said 
made  him  immensely  rich. 

Bats,  though  charged  with  sustaining  bed  bugs  as  parasites,  are 


526 


PRACTICAL  CYCLOPAEDIA. 


nevertheless  great  insect  eaters,  and  never  visit  tlie  house  of  an  even- 
ing for  any  other  purpose  than  catching  insects  for  food. 

Mice  and  Fruit  Trees. — To  prevent  mice  from  gnawing  fruit  trees, 
go  through  the  orchard  or  nursery  in  the  fall  and  hoe  away  all  litter 
or  trash  that  would  be  likely  to  give  harbor  to  mice,  and  haul  up  a 
little  fine  soil  and  tramp  it  hard  over  the  roots.  Or  in  the  fall  bank 
the  earth  up  around  the  trees  six  to  ten  inches  high,  and  remove  it  in 
the  spring.  Tramping  the  snow  around  the  trees  is  recommended, 
and  said  to  be  sure,  but  it  is  necessary  to  repeat  the  operation  at  least 
as  often  as  one  snow  melts  and  another  falls.  Small  trees  are  some- 
times protected  by  sheets  of  tin  bent  around  them ; or  hollow  out  a 
polk  stalk,  split  it  on  one  side,  and  fit  it  around  the  tree.  It  needs  no 
tying.  A good  protection  may  be  had  by  using  two  pieces  of  two  inch 
tile,  placing  them  together  so  as  to  encircle  the  tree.  At  the  bottom 
they  may  be  held  together  by  a pyramid  of  earth,  or  fastened  top  and 
bottom  by  a small  sized  annealed  wire,  as  mice  eat  off  an  ordinary 
string.  Tiles  of  this  size  or  larger  when  the  trees  require  it,  are  not 
very  expensive,  if  preserved  for  future  use.  Let  the  lower  end  into 
the  ground  an  inch  or  more  so  that  the  mice  will  not  work  under  them. 
Short  pieces  of  lath,  placed  edge  to  edge  around  the  trees  and  tied 
top  and  bottom,  answer  the  same  purpose.  Force  the  ends  a little  into 
the  ground,  or  put  the  earth  around  the  bottom.  Melted  tar,  applied 
late  in  the  fall,  with  a swab,  completely  covering  the  tree  at  the  ground, 
and  up  the  body  as  far  as  there  is  any  danger,  has  been  found  effectu- 
al ; so  has  one  pound  of  tallow  melted  and  mixed  with  two  quarts  of 
tar  and  applied  similarly.  A composition  of  cow  dung,  clay  and  coal 
tar  has  also  been  recommended  for  the  purpose.  One  gallon  of  soft 
soap,  one  pound  Scotch  snuff,  one  pound  sulphur,  and  to  make  these 
stick,  a teacupful  of  newly  slacked  lime ; all  made  scalding  hot  and 
thoroughly  mixed  by  stirring,  then  applied  with  a large  paint  brush  or 
otherwise  wherever  there  is  danger,  has  been  found  very  effectual,  not 
only  against  mice,  but  rabbits  and  goats  likewise.  If  too  stiff  add  a 
little  water.  If  the  bark  of  any  of  the  trees  is  very  smooth  dip  a 
piece  of  cotton  cloth  in  the  mixture  and  apply  it.  One  spadeful  each 
of  hot  slacked  lime  and  cow  dung,  half  a spadeful  of  soot  and  one 
handful  of  flour  of  sulphur,  mixed  with  water  to  the  consistency  of 
thick  paint,  is  used  by  some  in  the  same  manner.  This  has  been  re- 
commended by  Downing.  A dry  day  should  be  chosen  for  the  appli- 
cation. Paper  smeared  with  coal  tar,  and  wrapped  around  the  bodies 
of  the  trees  near  the  ground,  has  been  tried  successfully.  Where  tin- 
ners’ scraps  or  iron  turners'  chips  can  be  had  for  the  asking,  if  they 


a' CHAPTER  ON  PESTS  AND  THEIR  REMEDIES.  527 

are  placed  around  the  trees  an  inch  or  two  doep,  they  will  serve  as  a 
great  protection  -and  general  benefit  to  the  trees.  In  the  absence  of 
these,  coal  ashes,  or  leached  wood  ashes,  or  even  coarse  gravel  will  be 
found  beneficial,  removing  all  grass  and  weeds  before  placing  them 
around  the  trees.  Corn  soaked  in  strychnine  and  placed  where  tho 
mice  will  eat  it,  is  relied  upon  by  some. 

To  Prevent  Rabbits  Grtawing  Irees. — Wind  narrow  strips  of  cotton 
cloth  about  the  bodies  of  the  trees  as  high  as  the  rabbits  can  reach. 
In  the  spring  dry  and  put  away  carefully  until  another  winter.  Or 
dip  rags  in  melted  brimstone  and  fasten  about  the  trees.  Or  plaster 
the  trees  with  fresh  cow  dung.  Or  daub  the  trees  with  grease  scented 
with  some  offensive  odor.  Several  of  the  remedies  recommended 
against  mice  are  also  efficient.  Simply  newspapers  kept  bound  around 
the  trees  are  said  to  be  sufficient. 

Insects  on  Trees. — Take  of  potash,  twenty  pounds ; air-slacked  lime, 
half  a bushel ; sifted  wood  ashes,  half  a bushel ; fresh  cow  dung,thalf 
a bushel.  Mix  in  water  enough  to  be  of  the  consistence  of  white- 
wash. Scrape  off  the  rough  bark,  and  rub  the  wash  in  well  with  a 
brush.  Keep  ants  off  fruit  trees  by  bending  around  the  trunks  of  the 
trees  tarred  paper. 

Apple  Tree  Borer. — Apply  soft  soap  at  the  lower  part  of  the  trunks 
of  the  trees  ; or  scrape  off  the  rough  bark  and  wash  with  soap  or  lime 
and  manure ; or  dissolve  one  ounce  of  saltpeter  and  eight  ounces  of 
common  salt  in  a gallon  of  lye  and  apply  well  with  a brush.  Benj.  D. 
Walsh,  of  Rock  Island,  Ills.,  states  that  a thorough  washing  of  the 
trunks  of  trees  with  soap  about  the  last  of  May  is  a perfect  protection 
against  the  borer.  It  is  said,  upon  what  appears  to  be  good  authority, 
that  newspapers  bound  around  the  trees  are  an  efficient  protection. 

Catterpillars  in  Apple  Trees. — An  ounce  of  prevention  is  worth  a 
pound  of  cure  : As  soon  as  the  leaves  of  the  apple  tree  fall,  look  care- 
fully and  you  will  find  the  eggs  of  the  caterpillar  in  bands  or  rings 
upon  the  smaller  limbs.  Scrape  them  off,  and  at  one  blow  you  des- 
troy hundreds  of  future  depredators.  On  small  trees  this  can  readily 
be  done  and  should  never  be  neglected.  Or  wash  the  caterpillars  with 
hot  strong  soap  suds,  using  a long  handled  brush ; it  destroys  the 
worms  and  benefits  the  trees.  Other  ways  recommended  are  burning, 
shooting  with  powder,  applying  oil,  &e. 

The  following  is  said  to  be  sure  death  to  the  catterpillar : Take  a 
pole  of  suitable  length,  fasten  upon  it  some  cloth  or  piece  of  old  car- 
pet in  the  form  of  a swab,  drive  into  it  a nail  leaving  a projection  with 
which  you  can  tear  open  the  nest,  saturate  the  swab  with  coal  oil  and 


528  PRACTICAL  CYCLOPAEDIA. 

apply  it  to  tlie  nest  in  the  morning,  before  the  worms  leave  to  com- 
mence feeding.  One  quart  of  oil  will  kill  a large  number.  Some  ap- 
ply the  oil  with  a brush  made  of  stiff  feathers. 

To  Destroy  Bark  Lice  on  Apple  Trees. — Wash  with  potash  water,  or, 
if  not  convenient,  a strong  lye.  In  the  spring,  before  the  buds  start, 
wash  the  bodies  and  large  limbs  of  the  trees,  using  a brush  or  swab. 
Do  this  every  year.  The  bark  will  becomd  green  and  smooth,  and  the 
tree  healthy  and  vigorous.  Some  put  into  a strong  lye  as  much  salt 
as  will  dissolve.  Select  a damp  day.  Another  remedy  is  to  take  one 
gallon  soft  soap,  half  a gallon  of  lye  water,  heat  to  boiling,  and  add 
three-fourths  of  a pint  of  spirits  of  turpentine,  to  be  applied  while 
warm,  with  a paint  brush.  And  another  still,  to  whitewash  young 
apple  trees  with  good  fresh  slacked  lime  before  the  buds  start.  It  will 
scale  off  and  take  the  bark  louse  with  it. 

For  Beach  Tree  Borers — Peach  Worm — Peach  Tree  Grub. — Scald 
the  stem  of  the  tree  well,  letting  the  hot  water  get  well  into  the 
ground  around  the  tree,  where  the  grubs  do  the  most  harm,  and  a des- 
truction of  both  eggs  and  grub  follows.  Prof.  Mapes  says  he  has  nev- 
er found  any  remedy  equal  to  hot  water,  and  that  he  has  satisfied  him- 
self that  a peach  tree  cannot  be  injured  by  hot  water.  This  principle 
may  be  applied  to  other  trees  and  other  insects.  Lime  is  also  highly 
recommended.  So  are  wood  ashes.  The  ashes  of  anthracite  coal  also. 
F or  more  certainty  many  remove  the  earth  from  around  the  trunks  of 
the  trees,  and  crush  and  destroy  the  cocoons  and  borers  which  may  be 
found  in  it  or  under  the  bark,  before  making  the  applications  named 
above. 

It  is  said  that  if  tobacco  stems  can  be  procured,  a few  of  them  put 
at  the  base  of  the  tree  in  the  spring  will  prevent  the  borer  harming 
the  tree.  Ashes  and  hog  manure  are  no  doubt  equally  efficient.  A 
plaster  of  soft  cow  manure  is  recommended  to  be  applied  after  the 
worms  are  dug  out.  A funnel  shaped  hole  around  the  base  of  the 
tree,  to  hold  three  or  four  quarts,  filled  with  boiling  water,  is  also  re- 
commended. Then  fill  the  holes  with  a tenacious  clay,  tramp  it  hard 
and  leave  the  surface  around  cone-shaped  and  hard  compacted. 
A communication  to  the  Cincinnati  Horticultural  Society,  states  that 
placing  stones  around  peach  trees  affords  harbor  for  insects  which  des- 
troy the  peach  worm  in  embryo.  A writer  to  the  Country  Gentleman 
says:  Place  the  scales  from  blacksmith’s  anvils  around  peach  trees, 
and  in  a short  time  you  will  not  be  able  to  find  a worm  there. 

In  planting  peach  trees  it  has  been  recommended  to  cut  away  the 
tap  root  close  under  where  the  horizontal  roots  put  out,  then  to  drive 


A CHAPTER  ON  PESTS  AND  THEIR  REMEDIES. 


529 


a stake  firmly,  and  plant  tlie  tree  so  shallow  that  after  heavy  rain  the 
upper  side  of  the  roots  will  become  exposed.  In  this  way,  it  is  said, 
the  trees  are  not  so  liable  to  become  infested  with  the  grub. 

Worms  in  Pears. — A horticulturist  writes  that  having  some  fine 
pears  stung  by  worms,  he  saved  them  by  inserting  in  the  worm  hole 
the  stem  of  a pear  leaf,  flexible  enough  to  follow  its  sinuosities,  and 
crush  the  intruder  in  his  retreat. — The  pears  would  have  been  good 
for  nothing  otherwise,  but  after  this  experiment,  they  “ obtained  ad- 
mirably their  maturity,  presenting  no  other  trace  of  the  operation 
than  a slightly  hardened  scar,  and  an  imperceptible  depression  of 
contour. 

Save  your  Plums.  Remedies  for  the  Curculio. — Pick  up  the  stung 
fruit  and  destroy  it  after  it  falls.  This,  if  faithfully  pursued,  will  prove 
successful.  Confine  poultry  and  swine  in  the  plum  orchards  in  early 
spring,  when  the  curculio  is  coming  out  of  the  ground,  and  at  midsummer, 
when  he  is  leaving  the  fruit.  Drive  strong  stakes  here  and  there 
through  the  orchard  for  the  hogs  to  rub  against  instead  of  rubbing 
the  trees.  One  certainly  effective  method  of  destroying  the  curculio, 
and  one  that  is  adopted  by  many,  is  to  shake  them  off  on  sheets  every 
day,  and  then  burn  them.  Those  who  rightly  practice  this  always 
secure  fine  crops.  Use  a large  cheap  umbrella,  made  for  the  purpose, 
with  a white  covering,  and  an  opening  or  slit  between  two  stiff  arms  to 
receive  the  trunk  of  the  tree.  Place  it  in  an  inverted  position  under 
the  tree,  and  the  blow  of  a mallet  on  the  short  stub  of  a limb  will  jar 
all  or  nearly  all  the  curculio  from  the  branches.  The  umbrella  is  to 
be  then  partly  folded,  and  shaken  at  the  same  moment,  by  which  all 
the  insects  are  thrown  through  an  opening  a few  inches  in  diameter,  at 
the  center,  made  for  this  purpose,  into  a pail  of  hot  water,  already  pre- 
pared, c".  into  a shallow  vessel  of  oil  of  turpentine,  and  thus  destroyed. 
For  small  trees,  this  is  a convenient  method.  Or,  when  the  trees  are 
very  large,  use  iight  frames  of  wood,  covered  with  white  cotton  cloth, 
made  as  light  as  possible.  Each  piece  of  muslin  is  attached  to  two 
square  frames  that  may  be  folded  together  like  a book,  throwing  the 
insects  together,  and,  by  then  inclining  it  over  the  vessel  of  hot  water 
or  turpentine  and  jarring  them  into  it.  Two  such  frames  are  needed 
for  a tree. 

Another  way  recommended,  is  to  pave  the  ground  with  brick,  slate 
or  mortar,  &c.,  preventing  the  insect  from  penetrating  the  ground  af- 
ter it  leaves  the  punctured  plum.  Another  still,  is  the  removal  of  the 
surface  soil  from  around  the  tree,  in  the  fall  or  early  spring,  and  with 
it  the  buried  insects.  Also,  the  covering  of  the  ground  with  salt  at 
34 


I 


530  PRACTICAL  CYCLOPAEDIA. 

midsummer,  is  d as  to  kill  the  worm  escaping  from  the  fruit.  And  an 
application  of  unfermented  stable  manure  about  the  tree  when  the 
fruit  is  just  set.  The  placing  of  lamps  set  in  vessels  of  soap  suds 
around  trees.  In  this  way  it  is  well  known  many  insects  may  be  at- 
tracted and  destroyed.  The  syringing  of  various  offensive  and  poison- 
our  mixtures  over  the  foliage  of  the  tree,  to  wit : 1.  To  one  pound  of 
whale  oil  soap  add  four  ounces  of  flour  of  sulphur.  Mix  them  thor- 
oughly, and  dissolve  in  twelve  quarts  of  water.  2.  To  half  a peck  of 
quick  lime  add  four  quarts  of  water,  and  stir  well  together.  When 
well  settled,  pour  off  the  transparent  lime  water,  and  add  the  soap  and 
sulphur  mixture.  3.  Add  to  the  same  four  quarts  of  tolerably  strong 
tobacco  water.  4.  Apply  the  mixture  with  a garden  syringe  to  your 
plum  trees,  and  others  that  need  protection  from  the  curcuJio,  so  that 
the  foliage  shall  be  well  drenched.  If  no  rain  succeeds  for  three  weeks 
one  application  will  be  sufficient,  otherwise  new  applications  will  he 
necessary. 

It  is  said  that  lime  sprinkled  over  plum  trees  from  a bag,  sieve  or 
vessel  with  holes,  slung  on  the  end  of  a pole,  will  preserve  the  fruit 
from  curculio,  applying  it  freely  as  often  as  the  rain  or  dew  takes  it 
off,  from  the  time  the  blossom  leaf  begins  to  fall  until  the  curculio  is 
done  working,  usually  about  four  weeks.  Use  air  slacked  lime  in  a 
dry  state,  and  when  the  tree  is  wet  with  dew  in  the  morning,  or  after 
a rain.  It  may  be  thrown  through  the  tree  by  handfuls.  The  same 
process  should  be  used  on  cherry  and  pear  trees  when  the  nasty  slug 
begins  to  make  its  depredation  on  the  -leaves.  This  is  claimed  to  be 
infallible  against  the  curculio.  Sawdust  saturated  with  coal  oil,  and 
spread  around  the  roots  of  .plum  trees  is  also  recommended  to  keep 
awav  the  curculio.  And  a correspondent  of  the  American  Agricultu~ 
rist  says  : As  soon  as  the  trees  blossom,  wrap  their  trunks  with  cotton 
or  cloth  saturated  with  kerosene  oil,  a foot  or  two  from  the  ground, 
and  renew  once  or  twice  a week  as  long  as  the  insect  appears.  Some 
have  said  this  has  killed  their  trees. 

The  Country  Gentleman  recommends  rags  smeared  with  gas  tar 
hung  in  the  branches  of  the  trees,  and  says  a judicious  use  of  gas  tar 
will  also  expel  insects  from  other  vegetables.  Another  remedy, 
claimed  to  be  effectual  for  repelling  curculio  and  other  insects,  is,  to 
bore  a hole  into  the  trunk  of  the  tree,  fill  it  with  sulphur,  and  plug  it 
up.  To  burn  soot  under  the  trees  at  the  time  the  insect  commences 
his  ravages,  has  been  also  recommended.  And  to  throw  a covering 
over  the  tree  on  a still  morning,  when  the  plums  are  beginning  to  set, 
&nd  generate  a smoke  of  refuse  tobacco  underneath.  This,  too,  has 


A CHAPTER  ON  PESTS  AND  THEIR  REMEDIES.  531 

been  reported  effectual  if  repeated.  The  Germans,  it  is  said,  some- 
times practice  the  following : About  the  time  the  fruit  is  forming, 
catch  and  kill  a number  of  mice,  or  take  pieces  of  meat  and  hang  them 
among  the  branches,  and  into  these  decaying  bodies  the  insect  depos- 
its its  eggs,  instead  of  stinging  the  fruit.  Dr.  Underhill,  of  Croton 
Point,  on  the  Hudson  river,  raises  a large  crop  of  plums  every  year 
by  simply  planting  his  trees  inclining  over  the  water,  where  the  fruit 
if  stung  would  fall  into  the  water,  and  it  is  never  molested  by  the  cur- 
cuKq.  There  is  no  doubt  that  this  and  several  other  remedies  named 
are  effectual  if  properly  applied  and  persevered  in,  but  there  are  many 
persons  who  will  not  be  thorough  in  the  practice  of  any  method,  and, 
consequently,  seldom  or  never  succeed  in  securing  a crop  of  this  deli- 
cious and  valuable  fruit.  To  jar  off  the  insects  on  a sheet  and  kill 
them,  is  perhaps  the  most  commonly  practiced,  and,  if  persevered  in, 
is  perfectly  sure,  as  well  as  simple.  Other  remedies  have  been  recom- 
mended, as  for  instance,  a mixture  of  sulphur,  lard  and  Scotch  snuff, 
applied  to  the  body  and  branches  of  the  tree,  which  did  effectually  re- 
pel the  curculio,  and  secured  a full  crop  of  fruit,  but  also  killed  the 
tree.  Black  soap  from  the  tallow  chandler’s,  dissolved  in  water,  and 
much  diluted,  with  which  the  trees  are  syringed  directly  after  the 
blossoms,  fall,  after  a rain,  and  repeated  when  washed  off,  has  been 
tried,  it  is  said,  with  success.  Fresh  cow-dung,  a little  wood  ashes, 
some  lime,  made  into  a decoction,  with  about  half  a pound  of  sulphur 
to  the  half  barrel,  thrown  over  the  trees  after  each  rain,  has  also  suc- 
ceeded. Simply  fresh  cow  or  pig  manure,  dissolved,  and  the  water 
sprinkled  over  the  trees,  has  been  recommended.  It  is  said  a heavy 
coat  of  fresh  horse  manure  spread  on  the  ground  under  the  trees,  has 
prevented  their  ravages.  A coop  of  chickens  underneath  the  tree, 
and  the  insect  jarred  off  frequently,  has  secured  crops  of  fruit.  Soap 
suds  and  chamber  lye,  scattered  freely  under  the  trees  early  in  spring, 
also  lime  similarly  applied,  has  in  some  instances  proved  a success. 

To  Eepd  Currant  and  Gooseberry  Worms. — It  is  said  that  an  ap- 
plication of  air  slacked  lime,  in  early  spring,  around  currant  bushes, 
preserves  the  foliage  from  the  attack  of  the  chermes,  which  occasions 
the  unsightly  and  diseased  appearance  of  curl  in  the  leaves.  Dust  the 
bushes  with  the  powder  of  white  helebore,  which  can  be  had  at  the 
drug  stores.  This  will  destroy  the  worm.  Apply  it  when  the  bushes 
are  damp.  Or  stir  one  ounce  of  powdered  helebore  and  two  ounces 
of  powdered  alum  with  a small  quantity  of  water,  until  the  alum  is 
dissolved  and  the  powder  of  helebore  thoroughly  wetted  and  mixed. 
Put  the  whole  into  a gallon  of  water,  and  throw  upon  the  plants 


532  PKACTICAL  CYCLOPAEDIA. 

means  of  a syringe  or  watering  pot.  One  application  will  often  be 
sufficient.  A repetition  must  be  made  whenever  tbe  worm  appears. 
This  powder  is  a poison,  and  must  be  kept  and  used  like  other  poisons. 
The  first  shower  will  clean  the  bushes,  and  no  injurious  effects  will  be 
likely  to  follow  from  using  the  fruit. 

Spent  tan  placed  around  gooseberry  bushes  preserves  them  from 
the  ravages  of  the  worm. 

To  Protect  the  Gooseberry  from  Mildew. — Applications  made  every 
few  days  of  powdered  sulphur  to  the  foliage  and  fruit  of  the  gooseber- 
ry, when  the  fruit  begins  to  form  and  increase  in  size,  is  said  to  be  a 
complete  protection  from  the  mildew. 

Insects  in  Stored  Grain. — A commission  was  appointed  by  the 
French  government  to  inquire  into  the  means  of  protecting  stored 
grain  from  the  ravages  of  insects.  The  commission  state,  as  the  re- 
sult of  their  experiments,  that  thirty  grains  of  chloroform,  or  sulphu- 
ret  of  carbon,  put  into  the  interior  of  a grain  pit,  hermetically  closed, 
are  sufficient  to  destroy  every  insect  in  a metrical  quintal  (220  lbs.) 
of  corn  in  four  or  five  days.  Or  seventy-five  grains  of  sulphuret  of 
carbon,  suitably  divided  amongst  the  grain,  will  do  it  in  twenty-four 
hours.  Chloroform  operates  rather  more  slowly.  The  sulphuret,  in 
a still  larger  quantity,  succeeds  on  grain,  laid  in  a heap  and  covered 
with  an  impermeable  tarpaulin. 

To  keep  Vermin  from  Granaries. — After  the  grain  is  in  the  bin,  anc! 
made  level,  we  may  spread  evenly  over  it  a quantity  of  slaked  lime — 
one  quart  to  twenty-five  bushels,  or  in  that  proportion.  If  the  rats 
or  mice  come  upon  it,  they  will  do  so  but  once — and  will  leave  the 
premises.  The  lime  must  be  fresh  slaked  and  perfectly  dry.  To  keep 
out  insects  the  lime  must  be  mixed  thoroughly  with  the  grain.  It  can 
be  separated  from  the  grain  by  running  through  the  fanning  mill. 

Insects  in  Growing  Grain. — A correspondent  of  the  North  Western 
Farmer  says  : Make  a free  use  of  air  slacked  lime  on  all  crops,  even 
potatoes,  and  there  will  be  no  injury  from  insects.  A very  successful 
wheat  grower  says : One  of  the  best  preventives  of  the  ravages  of 
wheat-destroying  insects  is  early  sowing.  Another  says : Cutting 
wheat  while  in  the  milk,  and  the  straw  green,  then  applying  salt  lib- 
erally to  the  mow  or  stack,  destroys  the  wevil,  if  some  time  is  allowed 
before  threshing.  The  French  remedy,  mentioned  above,  will  effec- 
tually destroy  the  wevil. 

To  Destroy  Insects  on  Plants. — W.  S.  Carpenter  says  that  the  best 
remedy  for  worms  and  all  insects  on  plants  is  flour  sulphur.  The  Lon- 
don Cottage  Gardener  recommends  bitter  aloes.  Mix  half  an  ounce 


A CHAPTER  ON  PESTS  AND  THEIR  REMEDIES. 


533 


of  aloes  with  a gallon  of  warm  water,  and  apply  it  to  the  affected 
plants  by  means  of  a syringe  or  watering  can.  Before  half  an  hour 
you  will  have  clean  plants.  Solution  of  aloes  is  fatal  to  bed  bugs. 

Dingier1  s Polytechnisches  Journal  says:  In  scattering  chloride  of 
lime  on  a plank  in  a stable  all  kinds  of  flies,  but  more  especially  biting 
flies,  were  quickly  got  rid  of.  Sprinkling  beds  of  vegetables  with 
even  a weak  solution  of  this  salt,  effectually  preserves  them  from  cat- 
erpillars, butterflies,  mordellas,  slugs,  &c.  It  has  the  same  effect  when 
sprinkled  on  the  foliage  of  fruit  trees.  A paste  of  one  part  of  powder- 
ed chloride  of  lime  and  one-half  part  of  some  fatty  matter,  placed  in  a 
narrow  band  around  the  trunk  of  the  tree,  prevents  insects  from  creep- 
ing up  it.  It  has  ever  been  noticed  that  rats  and  mice  quit  places  in 
which  a certain  quantity  of  chloride  of  lime  has  been  spread.  This 
salt,  dried  and  finely  powdered,  can,  no  doubt,  be  employed  for  the 
same  purposes  as  flour  of  sulphur,  and  be  spread  by  the  same  means. 

Berries  of  the  China  tree  of  the  south  scattered  over  the  ground  kills 
all  insects.  Elder  leaves  scattered  over  cabbages,  cucumbers,  squash- 
es, and  other  plants  subject  to  the  ravages  of  insects,  it  is  said  effectu- 
ally shields  them;  also  that  the  plum  and  other  fruit  may  be  saved 
from  insects  by  placing  upon  the  branches  and  through  the  tree, 
branches  of  elder  leaves.  It  is  also  said  that,  the  water  in  which  po- 
tatoes are  boiled,  sprinkled  over  plants,  will  destroy  all  the  insects. 
A bright  fire  of  resinous  pine,  tar,  shavings,  or  any  other  combustible, 
kindled  in  the  garden  at  night,  on  a platform  erected  for  that  purpose, 
will  attract  and  destroy  millions  of  insects.  Dr.  Trimble  advises 
treating  with  tobacco  juice  all  worms  and  insects  that  trouble  plants, 
as  none  but  the  variety  that  live  upon  tobacco  plants  can  stand  a de- 
coction of  the  vile  weed. 

To  Destroy  Worms  in  Garden  Walks. — Pour  into  the  worm-holes  a 
strong  lye,  made  of  wood  ashes,  lime,  and  water.  Or,  if  more  conven- 
ient, use,  for  this  purpose,  strong  salt  and  water* 

To  Protect  Plants  from  the  Garden  Flea. — Sprinkle  corn  meal 
around  the  plants  and  renew  after  rain  or  heavy  dew. 

To  Protect  Vines  from  Bugs. — Corn  meal  sprinkled  freely  as  direct- 
ed above  is  believed  to  be  infallible.  Boxes  without  top  or  bottom, 
say  about  fifteen  inches  square  and  eight  or  ten  inches  high,  placed 
around  the  vines,  are  believed  to  be  equally  so.  Covers  to  the  boxes, 
of  glass,  millinet  or  similar  material,  arc  sometimes  used,  but  we  think 
unnecessarily.  A pane  of  glass  over  each  hill,  supported  at  the  cor- 
ners on  four  small  wooden  pegs,  is  said  to  be  effective.  Sulphur  dust- 
ed from  a gauze  bag  upon  the  vines  is  a good  remedy,  and  may  be  ap- 


534 


PRACTICAL  CYCLOPAEDIA. 


plied  to  fruit  trees  and  all  plants  with  equal  benefit.  One  of  the  best 
remedies  is  a strong  decoction  of  cow  manure  and  hen  manure,  applied 
cold  morning  and  evening.  Good  for  the  plants,  and  bad  for  the  in- 
sects. Another  remedy,  and  at  the  same  time  excellent  fertilizer,  is 
fresh  fish  or  fresh  fish  offal,  put  in  a vessel  of  water  with  a little  salt, 
and  allowed  to  stand  until  decomposition  commences.  Dampen  the 
leaves  and  vines  occasionally  with  the  liquid.  The  odor  of  guano,  cow 
dung,  onions,  tomatoes,  &c.,  are  all  recommended.  Some  set  an  onion 
in  each  hill,  or  plant  onion  seeds  around  the  hill,  or  as  soon  as  the 
bugs  make  their  appearance  cut  up  or  mash  the  tops  from  sets  or  old 
onions,  and  sprinkle  them  around  the  hills  for  successive  evenings. 
Others  rely  on  pulverized  hen  manure  scattered  on  the  hills  and  around 
the  vines.  Covering  the  hills  just  before  the  plants  appear  with  clean, 
sharp  sand,  is  said  to  be  quite  efficacious.  Scotch  snuff,  or  equal  parts 
of  common  red  pepper,  powdered,  and  plaster ; or  charcoal  dust ; are 
all  popular  remedies,  to  be  sprinkled  freely  upon  the  vines  while  the 
dew  is  on,  and  also  upon  the  ground  under  and  around  the  vines. 
Rags  smeared  with  gas-tar,  also  feathers  or  little  wads  of  cotton  dip- 
ped in  turpentine,  have  been  successfully  tried,  by  placing  them  among 
but  not  touching  the  vines,  and  renewing  after  showers.  Bright  eve- 
ning fires  kindled  among  the  vines  entice  a great  many  insects  to  de- 
struction. Very  thin  layers  of  cotton  batting,  spread  over  the  plants 
as  soon  as  they  appear,  held  down  by  a little  dirt  on  the  corners,  do 
not  interfere  with  light  or  moisture,  and  protect  the  vines  until  be- 
yond the  reach  of  bugs.  A decoction  of  parsley  roots  and  tops ; or 
snuff,  flower  of  sulphur,  and  soft  soap,  one  pound  each,  boiled  together 
half  an  hour  in  three  or  four  gallons  of  water ; or  poppy  leaves,  stalks, 
buds,  &c.,  steeped  in  hot  or  cold  water;  or  a little  opium  dissolved  in 
water — any  of  these  may  be  used  by  sprinkling  slightly  over  the  vines 
occasionally,  it  is  said  with  success.  Some  successful  growers  use 
plenty  of  seed  at  first,,  and  then  at  four  or  five  successive  periods  plant 
on  a new  side  of  the  hill,  more  seed.  This  supplies  an  abundance  of 
young  plants  for  the  bugs  to  feed  on,  and  they  leave  stronger  growing 
plants  untouched.  When  well  out  of  the  way  of  the  bugs,  surplus 
plants  are  dug  up  with  the  hoe.  A plentiful  supply  of  pumpkin  or 
squash  seeds  planted  near  cucumber  or  melon  hills,  are  said  to  be  an 
aid,  as  the  insect  prefers  the  thick  seed  leaves. 

Remedies  for  the  Onion  Worms. — The  following  have  been  recom- 
mended as  if  to  be  relied  on,  but  we  have  not  tried  them : Strew  over 
the  bed  about  half  a bushel  of  pine  sawdust  to  the  square  rod  just  be- 
fore the  plants  come  up.  Or,  where  the  onions  are  four  or  five  inches 


A CHAPTER  ON  PESTS  AND  THEIR  REMEDIES. 


535 


high,  sprinkle  them  well  with  spirits  of  turpentine.  Or  with  a water- 
ing pot  apply  strong  brine  once  or  twice. 

To  Prevent  Grubs  from  Infesting  Radishes. — Strew  fine  sawdust 
over  them  the  same  as  for  onions. 

Protecting  Cabbage  from  Lice  and  Worms. — The  American  Agricul- 
turist says : To  protect  young  cabbage  plants,  surround  the  stems 
closely  with  small  flat  stones,  or  chips,  or  pieces  of  shingles.  Or  wrap 
the  bottoms  of  the  stems  with  strips  of  paper.  At  the  time  of  setting 
out  dip  the  roots  in  strong  brine  to  kill  the  white  worms.  To  protect 
from  plant  lice,  mingle  a small  handful  of  well  leached  ashes  with  the 
surface  earth  around  the  stem  and  crown  of  the  roots  of  the  plants, 
when  they  are  set.  Also  mix  it  with  the  surface  earth  when  planting 
melons  and  cucumbers. 

To  destroy  cabbage  worms,  break  off  a large  leaf  from  the  bottom  of 
the  cabbage  and  place  on  the  top,  upper  side  down.  Do  this  in  the 
evening,  and  in  the  morning  you  will  find  nearly  or  quite  all  the  worms 
on  each  cabbage  have  taken  up  their  quarters  on  this  leaf.  Take  off 
the  leaf  and  kill  them  or  feed  them  to  the  chickens,  and  place  the  leaf 
back  if  there  be  any  more  to  catch.  To  keep  the  little  black  bug  off 
from  cabbages  or  turnips,  sprinkle  ashes  when  the  dew  is  on,  and  after 
every  rain. 

Remedies  for  the  Turnip  Fly. — A correspondent  of  the  Mark  Lane 
Express  says,  a simple,  cheap,  and  efficient  remedy  is  sowing  mustard 
among  turnips,  which  the  turnip  fly  prefers — also  the  black  caterpil- 
lar. The  common  English  practice  of  protecting  the  turnip  from  the 
fly  is  by  dusting  the  row  with  lime  during  the  night  and  while  the 
dew  is  upon  the  plant.  Soot  is  applied  in  the  same  manner.  Guano 
also. 

The  Potato  Bug. — Dressings  of  salt,  lime,  ashes,  plaster,  &c.,  are  all 
recommended,  and  are  certainly  valuable,  if  for  no  other  purpose,  to 
increase  the  growth  of  the  potato. 

Tobacco  Worms.— Half  a pound  of  cobalt,  reduced  to  a powder,  to 
a pint  of  water,  sweetened  with  white  sugar.  Two  or  three  drops  in 
the  blossoms  of  the  tobacco  plant,  or  in  the  blossoms  of  the  Jamestown 
weed  set  fresh  through  the  field,  destroys  the  moth.  Turkeys  eat  the 
worms,  and  are  employed  for  that  purpose. 

The  Cotton-Ball  Worm. — The  depradations  of  this  terribly  destruct- 
ive insect  may  be  effectually  prevented  by  placing  upon  stakes  set 
among  the  cotton,  plates  containing  a mixture  of  four  parts  of  vinegar 
and  one  part  of  molasses  to  catch  the  moths.  It  must  be  replenished 
every  evening  while  the  moths  last. 


536 


PEACTICAL  CYCLOPAEDIA. 


Lighted  lamps  placed  in  pans  of  water,  or  soapsuds,  or  fires  kindled 
in  different  parts  of  the  field  at  night  will  catch  the  moths. 

To  Destroy  Wire - Worms. — Nitrate  of  soda,  one  and  a half  tons  per 
acre,  sown  in  powder,  will  prove  a remedy  for  this  pest.  Sow  in  damp 
weather,  when  the  ground  is  moist,  and  it  will  also  prove  one  of  the 
greatest  fertilizers.  2.  Soak  the  seed  over  night  in  copperas  water  or 
niter.  3.  Soak  seed  corn  in  strong  salt  water  before  planting.  4.  It 
is  said  that  if  two  successive  crops  of  buckwheat  be  grown  on  the  land 
where  the  wire  worms  are,  it  will  drive  them  off  or  destroy  them. 

5.  Sow  twenty-five  bushels  of  lime,  or  ten  bushels  of  salt,  per  acre. 

6.  Hiram  Spear,  of  Springfield,  Bradford  county,  Pa.,  says,  tobacco 
will  effectually  prevent  wire  worms  from  destroying  seed  corn.  Boil 
one  pound  of  good  tobacco  in  water  enough  to  cover  a bushel  of  seed 
corn ; pour  the  liquid  on  boiling ; stir  till  cool ; spread  the  corn  to 
cool,  and  plant.  He  says  the  root  and  sprout  will  partake  of  tobacco 
sufficient  to  prevent  the  worms  touching  it.  7.  Fall  plowing,  either 
deep  or  shallow.  8.  Spread  short  straw  from  the  threshing  machine 
on  the  land,  and  plow  it  in ; the  worms  will  crawl  into  the  straw,  un- 
til stopped  by  the  joint,  and  there  die. 

The  Mark  Lane  Express  says  that  high  farming  is  as  destructive  to 
vermin  as  to  weeds,  and  it  is  rarely  that  the  devastation  committed  on 
highly  cultivated  land  is  very  serious. 

Cut  Worm. — The  most  thorough  mode  of  destroying  the  cut  worm, 
is  to  fatten  hogs  in  the  truck  patch  or  garden,  after  the  crops  are  ta- 
ken off  in  the  fall  or  winter.  They  destroy  the  larvae.  Or  pick  them 
up  by  hand  early  in  the  morning  each  successive  day,  until  none  are 
left.  Choice  plants  may  be  protected  by  wrapping  paper  about  the 
stems.  Snuff,  strong  liquid  manure,  powder,  charcoal  dust,  etc.,  will 
protect,,  provided  they  can  find  plenty  to  eat  elsewhere.  Protect  vines 
by  planting  plenty  of  seed.  Set  traps  for  the  moths. 

To  Kill  Insects  on  Cattle. — Well  kept  stock,  housed  in  clean,  well 
littered,  whitewashed  stables,  are  rarely,  unless  they  take  them  from 
other  cattle,  troubled  with  vermin. 

One  of  the  best  remedies  for  lice  on  cattle  is  the  water  in  which 
potatoes  have  been  boiled,  thoroughly  rubbed  in  so  as  to  wet  the  skin. 
It  is  perfectly  safe,  costs  nothing,  and  is  easily  applied.  And  there 
is  no  harm  in  repeating  it  as  many  times  as  may  be  necessary.  2.  An- 
other is  to  boil  white  oak  bark,  and  with  the  liquid  wash  the  animals 
around  the  neck  and  over  their  backs.  3.  Water  lime  is  also  good. 
4.  So  is  plaster,  rubbed  thoroughly  in  the  hair.  5.  And  a very  effec- 
tual remedy  is  to  thoroughly  wet  the  affected  parts  with  alcohol.  On 


A CHAPTER  ON  PESTS  AND  THEIR  REMEDIES. 


537 


a rainy  day,  when  the  hair  is  partially  wet,  less  alcohol  will  be  re- 
quired. Repeat  in  about  two  weeks,  if  necessary.  6.  Apply  freely 
lamp  oil  from  the  head  along  the  back,  also  behind,  and  in  spots  on 
the  sides.  This  is  regarded  effectual.  7.  Dry  wood  ashes,  taken  fresh 
from  the  stove,  and  rubbed  well  into  the  hair,  keeping  the  animals  dry 
for  a few  days,  is  said  to  be  first  rate,  especially  with  calves.  8.  Or, 
keep  the  stable  floor  sprinkled  with  wood  ashes  for  two  weeks  after 
the  cattle  are  brought  to  the  barn.  9.  If  warm  weather,  apply  soft 
soap,  rubbing  to  a lather ; let  it  remain  a few  hours.  10.  In  cold 
weather,  hog's  lard  will  prove  an  effectual  application.  11.  Take  to- 
bacco and  boil  it  in  water  until  very  strong,  then  wash  the  animal 
freely  with  the  liquid  two  or  three  times.  12.  Cover  with  a thick 
blanket,  except  the  head,  and  blow  tobacco  smoke  under  it,  filling  the 
hair  full.  This  will  not  destroy  the  nits,  but  a second  smoking  will 
finish  that  generation.  Recommended  particularly  for  calves.  13. 
Rub  the  parts  well  with  a mixture  of  Scotch  snuff  and  soft  soap. 
14.  Coal  oil,  thoroughly  rubbed  into  the  hair,  is  said  to  be  safe  and 
sure.  15.  A little  calomel  sprinkled  on  the  back.  An  ounce  is  suffi- 
cient for  twenty  head  of  cattle,  or  more.  16.  A strong  decoction  of 
larkspur,  rubbed  all  over  until  the  hair  is  thoroughly  wet.  17.  Mix 
yellow  snuff  with  lamp  oil,  and  rub  on  where  they  will  not  lick  it. 
18.  Any  greasy  matter,  well  rubbed  in,  says  the  Massachusetts  Plow - 
man.  19.  It  adds : Fine  sand  sifted  on  them  will  drive  off  lice : the 
only  objection  to  sand  is  that  it  causes  an  itching  on  old  cattle  in  the 
spring.  20.  Pulverized  copperas  and  sulphur,  in  the  proportion  of 
one  teaspoonful  of  copperas  and  two  of  sulphur,  with  a little  salt,  mix- 
ed in  half  a bushel  of  meal,  given  twice  a week  for  three  weeks,  to 
one  hundred  head  of  cattle  or  hogs,  is  said  to  be  a complete  remedy. 
21.  Feed  them  once  in  two  or  three  days  fine  salt  and  sulphur,  about 
one  part  sulphur  and  two  parts  fine  salt,  when  the  weather  is  not  too 
severe.  If  very  cold,  do  not  let  them  be  too  much  exposed.  Also 
apply  oil  to  the  parts  most  troubled.  22.  Tanners’  oil  is  good,  to  be 
rubbed  on  the  parts. 

Whatever  is  used,  cattle  with  lice  should  be  brushed  or  curried  ev- 
ery day  or  two. 

To  expel  fleas  from  animals  : Oil  of  wormwood,  or  oil  of  pennyroy- 
al — a few  drops  rubbed  along  the  spine.  The  application  may  be  re- 
peated and  extended  if  necessary. 

To  Prevent  Flies  from  Teasing  Morses —Take  two  or  three  small 
handfuls  of  black  walnut  leaves,  upon  which  pour  two  or  three  quarts 
of  soft  cold  water ; let  it  infuse  one  night,  and  pour  the  whole  next 


538 


PRACTICAL  CYCLOPAEDIA. 


morning  into  a kettle,  and  let  it  boil  for  fifteen  minutes.  When  cold, 
it  will  be  fit  for  use.  No  more  is  required  than  to  wet  a sponge,  and, 
before  the  horse  goes  out  of  the  stable,  let  those  parts  which  are  most 
irritated  be  smeared  over  with  the  liquor.  Keep  it  in  the  stable.  In- 
digo weed,  stuck  plentifully  about  the  harness,  tends  to  keep  flies 
from  horse3.  Some  make  a decoction  of  indigo  weed,  and  others  of 
pennyroyal,  and  bathe  horses  with  it  to  defend  them  from  insects. 
Wash  with  diluted  linseed  oil,  or  benzole,  or  rub  occasionally  with 
smartweed. 

Ticks  on  Sheep. — Sulphur  fed  to  sheep  is  pronounced  a certain  rem- 
edy against  the  ticks  which  frequently  infest,  very  injuriously,  these 
animals.  John  Johnson,  of  Geneva,  N.  Y.,  says,  if  sheep  are  fed 
grain  or  oil  cake,  as  they  should  be,  he  will  warrant  them  from  ticks. 
Open  the  wool  on  the  back  of  the  sheep,  from  the  head  to  the  hips, 
and  strew  in  a teaspoonful  of  yellow  snuff,  mostly  on  the  neck  and 
shoulders.  Or,  arsenic,  one  pound,  finely  powdered;  potash,  twelve 
ounces ; common  yellow  soap,  six  ounces  ; rain  or  river  water,  thirty 
gallons.  Boil  the  ingredients  together  for  fifteen  minutes.  After 
shearing,  the  ticks  leave  the  old  sheep  and  go  upon  the  longer-wooled 
lambs.  In  about  two  weeks  make  a strong  solution  of  tobacco  and 
dip  the  lambs  in  it.  The  stems  of  tobacco  that  can  be  had  of  cigar- 
makers  will  answer. 

Jo  Rid  Poultry  of  Vermin. — Clean  out  the  nests,  put  in  fresh 
straw,  grease  or  whitewash  the  roosts,  whitewash  the  whole  poultry 
house,  purify  it  of  everything  that  can  give  shelter  to  an  insect,  and 
take  care  that  the  hens  have  a wallowing  box,  well  supplied  with  dry 
wood  ashes,  renewed  by  a little  addition  every  day  or  two.  Feed  sul- 
phur occasionally  in  the  food,  keep  a constant  supply  of  lime  for  the 
hens,  and  keep  them  fat.  Make  roosts  of  sassafras  poles,  and  scatter 
sassafras  bark  about  the  hen  house  and  in  the  nests.  Or  boiling  hot 
lime-water  by  the  bucketful,  dashed  upon  and  scrubbed  thoroughly 
into  every  part  of  the  hennery.  Apply  sweet  oil  to  the  tops  of  their 
heads,  under  their  wings,  and  elsewhere.  Lard  will  answer. 

To  Preserve  Bees  from  Moths. — Take  some  indigo  reduced  to  a fine 
powder,  and  place  it  at  the  mouth  of  the  hive,  so  that  the  bee  must 
pass  over  it  to  enter ; a portion  will  adhere  to  his  feet  and  be  carried 
in.  The  indigo  will  be  agreeable  to  the  bee,  but  poisonous  to  the 
moth.  Put  in  dishes  and  set  among  the  bees  at  evening  an  agreeable 
mixture  of  sugar  or  molasses  with  vinegar  and  water,  and  do  not  de- 
stroy spider  webs  near  the  bee  hives.  Both  these  are  traps  for  the 
moth.  A man  in  western  New  York  who  breeds  minks  for  their  fur, 


A CHAPTER  ON  PESTS  AND  THEIR  REMEDIES. 


539 


by  keeping  his  minks-  and  bees  close  together,  has  found  that  they 
catch  and  eat  every  miller  that  comes  near  them. 

To  prevent  Crows  from  Pulling  Corn. — Feed  them.  Do  not  kill 
them.  Sow  corn  broadcast  through  the  field,  and  they  will  not  touch 
that  which  you  have  planted.  One-half  bushel  of  corn,  soaked  twen- 
ty-four hours,  and  sowed  on  ten  acres,  will  not  only  save  time,  but 
preserve  the  crop.  Birds  of  all  descriptions  should  be  taught  that 
man  is  a friend  and  not  an  enemy,  and  they  will  return  the  friend- 
ship. Some  roll  their  seed  corn  in  tar,  and  say  it  is  effectual.  A 
very  common  method  is  to  kill  one  crow,  and  hang  up  in  the  field,  or 
lay  it  in  a conspicuous  place  with  some  of  the  feathers  scattered 
around.  If  a crow  cannot  be  had,  a black  hen  may  answer. 

Those  who  wish  to  destroy  the  birds  frequently  soak  some  corn  in 
a solution  of  strychnine  or  arsenic,  and  scatter  over  the  field ; or,  re- 
moving the  white  from  half  a dozen  eggs,  insert  a little  strychnine, 
and  place  them  around. the  cornfield. 

To  Protect  Fruit  from  Birds.— Yery  early  in  the  spring  place  wren 
boxes  on  the  cherry  trees.  The  wrens  will  drive  away  other  birds. 
The  entrance  to  the  boxes  must  not  be  large  enough  to  admit  the  blue- 
bird. Or  else  plant  trees  enough  to  serve  both  yourselves  and  the 
birds.  Or  suspend  small  looking  glasses,  or  pieces  of  broken  ones,  in 
the  trees.  A windmill  in  the  tree  is  sometimes  resorted  to. 

The  following  plan  I once  saw  succeed,  says  a recent  writer  : An 
old  gardener  got  a hawk  stuffed  in  what  he  called  a hovering  position, 
put  it  on  the  end  of  a long  wire,  attached  the  wire  to  the  top  of  a tree, 
and  thus  had  the  hawk  suspended  in  the  air  as  if  it  had  been  alive. 
He  had,  however,  another  hawk  which  really  was  alive  put  into  a 
cage,  and  had  the  cage  put  into  the  same  tree  where  the  dead  hawk 
was.  The  hawk  in  the  cage  was  by  no  means  mute,  and  I may  add 
that  I scarcely  ever  afterwards  saw  birds  in  the  garden. 

Spare  the  Birds. — If  you  wish  to  secure  the  assistance  of  the  nicest 
little  garden  help  in  the  world,  put  up  plenty  of  bird  boxes.  The  best 
remedy  for  insects  is  to  preserve  the  birds.  They  are  the  natural  in- 
sect destroyer.  It  is  their  decrease  that  has  increased  destructive 
insects.  In  France,  the  destruction  of  small  birds  has  gone  on  in- 
creasing, and  in  a corresponding  ratio  has  also  proceeded  the  increase 
of  those  insects  and  reptiles  which  prey  on  the  crops  of  grain  and  all 
kinds  of  vegetable  food ; and  the  public  mind  has  become  alarmed, 
until  investigation  has  demonstrated  the  fact  that  the  destruction  of 
the  beautiful  feathered  songsters  may,  if  continued,  lead  to  something 
like  positive  famine. 


540 


PRACTICAL  CYCLOPAEDIA. 


Birds  are  a joy  about  any  bouse.  If  there  is  any  luxury  that  is 
worth  most  at  the  least  cost,  it  is  the  music  of  the  wild  singing  birds. 
Most  singing  birds  build  their  nests  near  human  dwellings  to  avoid 
their  natural  enemies,  the  birds  of  prey,  but  every  house  provides  a 
more  secret  and  dangerous  enemy  in  the  sly  old  cat.  Visiting  at  a 
house  where  an  old  lady  lived  alone,  I was  struck  with  astonishment 
at  the  large  number  of  singing  birds  around  the  house,  and  expressed 
my  surprise.  The  worthy  inmate  explained  it  all  in  three  sentences : 
She  had  no  children,  she  shook  her  table  cloth  on  the  green  grass,  and 
suffered  no  cat  near  the  house. 

If  suitable  bird  houses  are  provided  for  martins,  bluebirds  and 
wrens,  they  will  almost  always  be  filled.  Bluebirds  and  martins  want 
compartments  about  four  by  six  inches.  The  wren  should  not  have 
more  than  three  and  a half  or  four  inches  by  five.  Two  pairs  of 
wrens  will  not  occupy  the  same  house.  Place  them  some  distance 
from  martin  and  bluebird  houses.  Bird  houses  should  be  well  ven- 
tillated. 

Several  hundred  wren  houses  have  been  built  in  Union  Square, 
New  York,  which  are  not  only  occupied  by  wrens,  but  several  other 
kinds  of  birds,  and  they  serve  to  keep  the  park  and  neighborhood  al- 
most free  of  insects.  One  pair  in  the  yard  of  Mr.  Nash  hatched  and 
reared  ten  young  ones  in  one  season,  and  they  acted  as  perfect  scav- 
engers of  bugs  and  worms  in  the  neighborhood. 

The  birds  may  pluck  a few  of  your  cherries  and  berries,  but  the  in- 
sects they  will  destroy  will  tenfold  repay  you  for  their  fruit  banquet. 
Better  provide  extra  what  the  birds  require,  than  to  destroy  the  prov- 
idential birds.  Even  the  jay,  the  blackbird  and  the  crow  are  a part 
of  the  wise  economy  of  nature,  if  man  will  but  learn  all  their  natural 
uses.  But  if  you  will  not  spare  these,  spare  at  least  the  household 
birds — the  tiny  hummer,  the  delicate  wren,  the  gentle  robin,  the  rol- 
icking  oriole,  and  all  the  little  yellow  and  brown-winged  beauties  that 
haunt  the  door-yard  in  quest  of  their  daily  feast  of  crumbs.  Of  all 
lesser  animate  things  the  Heavenly  F ather  has  sent  us,  none  are  more 
worthy  of  our  affection  than  these  airy  songsters,  who  a thousand 
times  repay  our  care  for  them  with  their  jubilant  music. 

To  Prevent  Cats  Killing  Chickens  and  Birds. — Harriet  Martineau 
gives  the  following  as  a sure  preventive : When  a cat  is  seen  to  kill  a 
chicken  tie  it  round  her  neck,  and  make  her  wear  it  for  two  or  three 
days.  Fasten  it  securely  for  she  will  make  incredible  efforts  to  get 
rid  of  it.  Be  firm  for  that  time,  and  the  cat  is  cured — she  will  never 
again  desire  to  touch  a bird. 


A CHAPTER  ON  PESTS  AND  THEIR  REMEDIES. 


541 


To  'prevent  Dogs  going  Mad. — It  is  said  that  a small  portion  of  the 
flour  of  sulphur  mixed  with  their  food  or  drink,  during  the  spring 
months,  is  practiced  in  Europe  to  prevent  the  disease  from  breaking 
out  among  the  packs  of  hounds  which  belong  to  the  English  noblemen, 
and  that  it  is  a certain  preventive.  A celebrated  German  physician 
affirms  that  madness  is  principally  caused  by  the  numerical  dispropor- 
tion of  the  two  sexes,  most  of  the  female  dogs  being  killed  immediate- 
ly after  birth,  while  the  male  dogs  are  allowed  to  live. 

To  kill  Fleas  in  Dogs. — Rub  them  well  over  with  whisky — it  acts 
like  magic,  killing  them  instanter ; if  all  are  not  polished  off  by  one 
application,  another  will  be  necessary. 

Biting  Dogs. — It  is  an  unpleasant  situation  to  be  attacked  by  a dog ; 
if  you  are  so  circumstanced,  never  attempt  to  run ; try  throwing  a 
stone  at  him,  or  present  your  hat  in  your  hand,  and  when  he  has 
seized  it,  hit  him  with  a stick  across  the  nose  or  fore  leg.  These  are 
the  most  vulnerable  points  in  a dog ; a blow  on  any  other  part  of  the 
head  but  the  nose  will  not  hurt  him.  If  a dog  comes  up  to  you  and 
growls,  and  will  not  be  friendly,  do  not  withdraw  from  him ; put  on  a 
bold  face,  and  stretch  your  hand  toward  him,  keeping  it  quite  still — 
if  you  withdraw  it  after  stretching  it  out  he  will  bite  you.  The  dog 
will  come  up  and  smell  the  hand,  and  having  once  done  this,  will  be 
your  friend. 

To  Prevent  Foxes  Killing  Lambs. — Take  a red  woolen  flannel  string, 
say  three  quarters  of  an  inch  wide,  saturate  it  with  sulphur  and  grease, 
give  it  a slack  twist,  and  tie  it  around  the  lamb's  neck.  Thus  serve 
all,  taking  off  the  string  about  the  first  of  September.  Do  not  tie  too 
tight. 

Skunks. — It  is  true  that  the  poor,  despised,  but  seldom-kicked  skunk, 
is  sometimes  a troublesome  visitor  to  the  poultry-yard,  but  for  the  few 
chickens  he  eats,  the  quantity  of  mice,  worms,  bugs,  beetles  and  other 
pests  that  he  destroys  is  simply  enormous.  He  lives  almost  exclusive- 
ly upon  insects.  He  also  takes  possession  of  the  apartments  of  the 
woodchuck,  and  thus  often  expels  this  unmitigated  nuisance  from  your 
clover  fields,  turnip  patches,  and  gardens. 

Squirrels. — The  best  way  to  prevent  the  striped  squirrel,  or  “ chip- 
munk " from  digging  up  seed-corn  is  to  give  him  plenty  to  eat  on  the 
surface.  What  is  half  a bushel  of  corn  sown  broadcast  for  the  squir- 
rels to  pick  up,  when  it  will  save  the  seed  of  a large  field  harmless. 
Coating  the  seed  with  tar,  which  is  done  by  mixing  a pint  of  tar  in  a 
pail  of  warm  water,  and  putting  the  corn  in  it,  will  prevent  them  from 
eating  it.  To  make  it  pleasant  to  handle,  roll  it  in  dry  plaster.  Or, 


542 


PRACTICAL  CYCLOPAEDIA. 


sprinkle  a little  flour  sulphur  on  the  wet  seed.  It  will  adhere  and 
give  it  an  odor  that  all  little  pests  dislike.  If  you  wish  to  kill  them 
it  may  be  done  by  poisoned  corn. 

Toads. — There  is  no  animal  more  harmless,  and  few  that  do  the 
farmer  more  good  than  toads.  Their  whole  food  is  of  insects  injuri- 
ous to  the  farmer.  In  a garden  the  toad  is  invaluable.  One  in  a 
milk-room  will  be  constantly  engaged  in  catching  flies  and  bugs. 

Moles. — In  all  Russia  laws  are  enacted  to  prevent  the  killing  of 
moles.  The  Royal  Agricultural  Society’s  Transactions  contain  the 
following : Every  year  60,000  bushels  of  seed  wheat,  worth  £30,000, 
are  destroyed  by  wire  worms.  This  prevents  720,000  bushels  from 
being  grown,  worth  £300,000.  If  our  farmers  and  others,  instead  of 
killing  moles,  partridges  and  pheasants,  would  protect  them,  720,000 
bushels  more  wheat  would  go  every  year  into  the  English  markets. 
But  the  creature  designed  by  a kind  Providence  to  perform  His  chief 
part  of  this  immense  good  is  the  mole.  Some  years  since  I had  two 
fields,  one  of  which  was  full  of  wire  worms,  the  other  perhaps  a third 
full.  My  crops  failed  on  these  fields  for  the  first  two  or  three  years, 
•but  afterward  improved  rapidly,  for  I bought  all  the  live  moles  I could 
find  at  three  shillings  a dozen,  and  then  two  shillings  a dozen,  and 
turned  them  into  these  fields.  I had  eight  quarters  of  barley  per  acre 
and  seven  of  wheat  where  the  moles  were  at  work  all  summer,  making 
the  ground  like  a honey-comb.  Next  year,  my  wire  worms  being  all 
cleared  out,  my  innocent  little  workmen  who  had  performed  for  me  a 
service  beyond  the  powers  of  all  the  men  in  my  parish,  emigrated  to 
my  neighbor’s  land  to  perform  the  same  service. 

Weeds. — Land  should  be  properly  cleaned  of  all  weeds,  so  as  to  give 
the  whole  strength  of  the  soil  to  the  crops.  “A  lazy  man’s  farm  is  al- 
ways dressed  in  weeds  as  if  he  were  dead  and  it  was  his  widow.”  Let 
every  one  always  pull  up  every  noxious  weed  met  with  on  the  farm, 
and  compost  your  manure,  and  you  will  be  surprised  to  see  how  soon 
you  will  rid  yourself  of  this  pest.  Still  nothing  but  clean  culture,  with 
some  hoed  crop,  will  rid  the  land  of  all  weeds. 

Rid,  now,  your  fields  of  one  year’s  seeding, 

And  save  the  toil  of  seven  years’  weeding. 

How  to  kill  the  Canada  Thistle. — This  weed  is  execrable,  and  for- 
ever to  be  detested,  hateful  to  sight  or  touch,  pronounced  by  Linneus, 
the  greatest  pest  of  the  earth , and  by  Dr.  Darlington,  in  his  history  of 
Weeds,  called  the  cursed  thistle.  It  has  a malignant  vitality.  Its  roots 


A CHAPTER  ON  PESTS  AND  THEIR  REMEDIES. 


543 


creep  under  ground,  and  its  seeds  multiply  and  fly  endlessly  above 
ground.  The  only  way  to  exterminate  them  is  to  never  allow  them  to 
go  to  seed.  Pennsylvania  has  a law  whereby  it  is  finable  ten  dollars 
for  each  complaint,  for  an  individual  or  corporation  to  allow  any  of  the 
seeds  of  this  pestiferous  weed  to  ripen  upon  their  premises.  Let  every 
State  enact  a similar  law,  and  enforce  it  to  the  letter.  It  has  been  cal- 
culated that  one  plant  of  thistle  produces  over  eleven  thousand  seeds , 
enough  to  stock  two  and  one-fourth  acres  with  plants  three  feet  apart. 
Let  not  one  therefore  go  to  seed  on  the  farm,  or  between  the  fences, 
or  on  the  highways.  To  have  these  thistles  on  the  farm,  without  ef- 
fort at  extirpation,  ought  to  be  as  disgraceful  as  to  have  vermin  on  the 
body.  An  experienced  farmer  says  he  has  found  that  a heavy  crop  of 
buckwheat,  followed  by  a crop  of  oats  seeded  with  clover  will  almost 
entirely  eradicate  them. 

To  Destroy  White  Daisies. — In  some  soils  and  localities,  get  in  bet- 
ter grasses  and  they  will  run  out  this  pest.  This  may  be  done  in  ma- 
ny instances  by  giving  them  a top  dressing  of  yard  manure  or  com- 
post, aided  by  plaster,  sown  a bushel  an  acre.  Or  cultivate  a hoed 
crop,  with  thorough  tillage,  arid  stock  heavily  with  the  grasses  most 
natural  to  the  soil.  Simply  sowing  plaster  sometimes  is  sufficient. 
Daisies  should  always  be  cut  when  quite  green,  to  prevent  the  seed 
from  maturing  and  scattering  on  the  soil.  When  so  cut,  they  make 
good  fodder. 

To  Eradicate  Snap-Dragon. — This  is  known  also  as  Butter-and- 
Eggs,  Jacob  s Ladder,  and  by  a variety  of  other  names.  Spread  over 
the  spots  where  it  grows,  swamp  grass  or  any  other  litter  of  little  val- 
ue, three  or  four  inches  thick,  and  lay  upon  it  sticks,  stone,  or  earth, 
to  prevent  its  blowing  off.  This  effectually  smothers  the  weed,  and 
of  course  everything  else.  Or  give  a thin  coating  of  fine  salt. 

Milk-  Weeds. — To  destroy  any  weed,  like  the  milk-weed,  which  ex- 
tends beneath  the  surface  by  creeping  stems  or  roots,  it  must  not  be 
allowed  to  breathe.  Cut  every  plant  as  far  below  the  surface  as  possi- 
ble, the  first  moment  the  tip  of  its  stalk  appears,  by  the  means  of  a 
chisel  set  on  the  end  of  a spade  handle — unless  the  soil  is  so  loose  as 
to  allow  pulling  to  bring  up  a longer  portion  of  it.  Watch  constantly 
for  a few  months,  and  keep  them  all  below  ground,  and  they  will  die. 

lo  Destroy  the  Plantain. — Cut  off  the  root  below  the  ground  with  a 
narrow  tool ; or,  drop  a few  drops  of  oil  of  vitriol  on  the  crown  of  each 
growing  plant ; or,  spade  deep  and  reseed  at  the  rate  of  two  bushels 
of  grass  seed  per  acre,  very  early  in  the  spring. 

Clearing  off  Pocks. — Bocks  weighing  three  or  four  tons  or  less  heat- 


r 


544  PRASTICU  CYCLOPEDIA. 

ed  by  keeping  a brisk  fire  over  them  for  an  hour  or  so,  will  crumble 
to  pieces  by  dashing  a few  buckets  of  water  on  them  while  hot.  Boul- 
ders and  rocks  are  often  more  economically  disposed  of  by  digging  a 
hole  partially  under  them,  large  and  deep  enough  to  bury  them  be- 
neath the  reach  of  the  plow,  then  rolling  them  in  than  by  any  other 
means.  Sometimes  it  is  necessary  to  prop  up  the  rock  while  digging 
to  prevent  danger  of  its  falling  in  too  soon. 

Blowing  up  Stumps. — W.  A.  Gill  of  the  Columbus,  Ohio,  Agricul- 
tural Warehouse  and  Seed  Store,  states  that  he  cleared  a stumpy 
twenty  acre  field,  just  north  of  that  city,  some  years  ago,  by  the  aid 
of  gunpowder,  so  cheaply  and  expeditiously,  that  he  thinks  it  better 
than  any  patent  invention  in  the  market.  The  plan  is  this  : Select  a 
solid  place  in  a large  root,  near  the  ground,  if  an  oak  or  any  stump 
with  a tap  root,  and  with  an  inch  and  a quarter  augur,  bore  in,  slant- 
ing downward,  to  as  near  the  heart  of  the  base  of  the  tap  root  as  you 
can  judge ; then  put  in  a charge  of  one  or  two  ounces  of  powder,  with 
a safety  fuse,  and  tamp  in  dry  clay  or  ordinary  tamping  material,  to 
fill  the  hole,  some  six  inches  above  the  charge ; then  touch  fire  to  the 
fuse,  and  get  out  of  the  way.  The  blast  will  usually  split  the  stump 
into  three  pieces,  and  make  it  hop  right  out  of  the  ground.  If  the 
charge  is  put  in  too  high  up,  the  blast  will  only  split  the  top  of  the 
stump,  without  lifting  it. 


ON  FIBE  AND  LIGHTS. 

Precaution  Against  Fire. — Keep  matches  in  metal  boxes,  and  out 
of  reach  of  children.  Wax  matches  are  particularly  dangerous,  and 
should  be  kept  out  of  the  way  of  rats  and  mice.  Fill  fluid  or  cam- 
phene  lamps  only  by  daylight,  and  never  by  a fire  or  light.  Do  not 
deposit  coal  or  wood  ashes  in  a wooden  vessel,  and  be  sure  burning 
cinders  are  extinguished  before  deposited.  Never  place  a light  or 
ashes  under  a staircase.  Never  take  a lamp  to  examine  a gas  meter 
or  gas  pipes  inside  of  a building.  Be  careful  never  to  place  gas  or 
other  lights  near  curtains.  Never  take  a light  into  a closet.  Do  not 
read  in  bed  by  candle  or  lamp  light.  Place  glass  shades  over  gas 
lights  in  show  windows,  and  do  not  crowd  goods  near  them.  No  smo- 
king should  be  permitted  in  warehouses,  particularly  where  goods  are 
placed  or  cotton  stored.  When  furnaces  are  used,  the  principal  reg- 
ister should  always  be  fastened  open.  Stove  pipes  should  be  at  least 


ON  FIRES  AND  LIGHTS. 


545 


four  inches  fiom  wood-work,  and  guarded  by  tin.  All  hatchways  or 
openings  in  the  floors  of  stores,  factories  or  warehouses,  should  always 
be  closed  at  night. 

The  awful  and  harrowing  circumstances  of  the  recent  catastrophe  in 
the  Cathedral  Church  of  Santiago,  in  South  America,  whereby  more 
than  two  thousand  human  beings  (chiefly  women,)  were  burnt  to  death 
should  be  a warning  forever  to  school  trustees  and  others  having  con- 
trol of  large  places  of  assemblage. 

The  adage  says  of  fire : it  is  a good  servant  but  a hard  master. 

To  Protect  Staircases  from  Fire. — A strong  solution  of  alum  applied 
to  your  wooden  staircase  will  prevent  it  from  rapid  ignition  and  burn- 
ing with  flame,  in  case  of  fire  on  your  premises.  An  application  of 
the  sulphate  of  ammonia,  the  tungstate  of  soda  or  the  silicate  of  soda, 
will  effect  the  same  object,  but  alum  is  the  cheapest  substance. 

To  put  out  Fire  in  a burning  Chimney. — In  cases  of  fire  in  the 
chimney,  it  is  an  excellent  plan  to  put  salt  on  the  fire  in  the  grate  be- 
low, as  it  acts  chemically  on  the  flaming  soot  above.  This  has  been 
found  to  extinguish  the  fire  in  a short  time,  and  deserves  to  be  moro 
generally  known.  Put  a gill  or  more  of  salt  on  to  the  fire  in  the 
stove ; then  close  the  stove  and  draughts  as  tight  as  possible.  The  air 
will  condense  and  quench  the  flame. 

A handful  of  flour  of  sulphur  thrown  on  the  fire  is  also  recommend- 
ed, the  doors  and  windows  to  be  shut  tightly.  A wet  blanket  or  other 
woolen  article  held  or  fastened  before  the  fireplace  so  as  to  exclude  the 
air  will  also  smothe'r  it  out. 

To  Extinguish  Fire. — It  is  said  that  a solution  of  pearlash  in  water, 
thrown  upon  a fire  extinguishes  it  instantly.  The  proportion  is  a 
quarter  of  a pound  dissolved  in  hot  water  and  then  poured  into  a buck- 
et of  common  water. 

The  French  paper,  “Gralignani,”  tells  the  following: — “An  apothe- 
cary at  Nantes  has  just  discovered,  by  the  merest  accident,  that  am- 
monia will  put  out  fires.  He  happened  to  have  about  seventy  litres 
of  benzine  in  his  cellar,  and  his  boy,  in  going  down  carelessly  with  a 
light,  had  set  fire  to  it.  Assistance  was  speedily  at  hand,  and  pail 
after  pail  of  water  was  being  poured  into  the  cellar  without  producing 
any  effect,  when  the  apothecary  himself  took  up  a pail  which  was  stand- 
ing unused  in  a corner,  and  emptied  the  contents  into  the  cellar.  To 
his  astonishment,  the  flames  were  quenched  as  if  by  magic,  and  upon 
examination  he  found  that  the  pail,  which  belonged  to  his  laboratory, 
had  contained  a quantity  of  liquid  ammonia.  The  result  is  easy  to 
explain  on  scientific  principles ; for  ammonia,  which  consists  of  eighty- 
35 


546 


PRACTICAL  CYCLOPEDIA. 


two  parts  of  nitrogen  and  eighteen  of  hydrogen,  is  easily  decomposed 
by  heat;  and  the  nitrogen  thus  set  free  in  the  midst  of  a conflagra- 
tion, must  infallibly  put  out  the  flames.  A large  supply  of  liquid  am- 
monia, properly  administered,  would  be  the  promptest  fire-extinguish- 
er ever  imagined." 

Economy  of  Fuel— There  is  much  homely  truth  in  the  old  proverb 
— “ economy  is  wealth."  A saving  effected  in  the  consumption  of 
any  article,  such  as  fuel,  with  the  attainment  of  equally  favorable  re- 
sults, amounts  to  an  increase  of  wealth  in  proportion  to  the  value  of 
fuel  economized. 

Wood  and  Coal. — By  experiment  on  the  Baltimore  and  Ohio  Bail- 
road,  it  was  found  that  one  pound  of  Cumberland  coal  was  equal  to 
2. 55  pounds  of  pine  wood.  On  the  Beading  Bailroad  it  was  shown 
that  one  pound  of  anthracite  was  equal  to  three  pounds  of  wood.  For 
relative  value  of  different  kinds  of  wood,  see  table. 

Best  mode  of  'piling  Firewood. — D.  Currie  says,  it  may  benefit  some 
of  your  readers  to  know  that  firewood  for  next  year’s  use  is  much  bet- 
ter when  piled  with  the  bark  side  uppermost,  for  wood  piled  with  the 
bark  side  down  is  not  so  dry  as  when  the  bark  is  uppermost,  besides 
when  you  come  to  handle  it  again  the  bark  is  liable  to  fall  off,  and  go 
to  loss,  owing  to  the  wet  in  summer  getting  between  the  bark  and  the 
wood. 

But  it  is  a better  plan  to  set  wood  on  end  than  to  put  it  in  .cord- 
wood  piles.  Commence  by  setting  them  two  and  two  in  a row,  the 
bottoms  a foot  or  more  apart.  Then  lean  up  sticks  top  end  down  on 
either  side  until  the  rick  is  as  wide  as  you  choose  to  have  it,  after 
which  form  a ridge  by  laying  sticks  lengthwise  on  the  top,  when  you 
may  shingle  your  pile  with  split  wood  so  that  the  pile  will  scarcely 
wet  at  all,  and  instead  of  the  wood  rotting  it  will  season  thoroughly 
and  remain  sound.  Bailway  compani  es  ha  ve  pretty  generally  adopted 
this  plan. 

Twice  the  amount  of  heat  is  said  to  be  obtained  from  firewood  when 
dried  and  seasoned  under  cover,  as  if  seasoned  in  the  open  air. 

A woodsman  says  the  best  way  to  season  wood  is  to  girdle  the  trees 
in  June,  and  let  them  stand  until  the  next  winter. 

Splitting  Wood. — Take  a block  of  hard  wood,  say  two  feet  or  more 
in  diameter,  and  of  convenient  length,  set  it  up  endwise,  and  in  the 
middle  dig  out  with  an  augur  and  chisel,  a hole  seven  or  eight  inches 
in  diameter,  and  about  six  inches  deep.  This  will  hold  the  stick  up- 
right, and  they  can  be  split  into  several  pieces  without  handling,  ma- 


ON  FIEES  AND  LIGHTS. 


547 


king  the  work  easier,  and  lessening  the  danger  of  the  boys  cutting 
their  feet. 

A good  wood  pile  is  one  sign  of  a good  home. 

Economizing  Coal. — The  Scientific  American  gives  the  following  use- 
ful hints  upon  this  subject,  which  are  confirmed  by  every  one’s  expe- 
rience who  understands  the  philosophy  of  coal  fires  : — 

“ A good  bright  fire  can  be  steadily  maintained  with  coal,  with  less 
trouble  than  with  any  other  kind  of  fuel,  but  not  by  raking,  poking 
and  piling  in  green  fuel  continually.  After  breakfast  the  fire  should 
be  cleared  of  ashes,  if  there  are  any,  and  fresh  fuel  put  on  to  fill  the 
grate  moderately.  Let  the  oven  damper  be  turned  up,  so  as  to  heat 
it,  and  leave  the  small  top  door  open,  more  or  less,  according  to  the 
intensity  of  the  heat  required.  In  this  way  air  enters  over  the  top 
of  the  fire,  and  maintains  a far  better  combustion  and  consequently 
greater  heat  than  when  the  draft  dampers  are  thrown  open.  A wash- 
ing can  be  done  or  ironing  accomplished  with  one -third  less  coal  than 
is  generally  thought  necessary  to  use.  So  far  as  sifting  ashes  for  the 
cinders  they  contain  is  considered,  it  is  hopeless  to  expect  much  change. 
Hundreds  of  poor  families  in  cities  live  off  of  the  waste  of  their  im- 
provident neighbors,  and  in  this  way  there  is  something  used  which 
would  otherwise  be  lost ; but  it  seems  to  us  that  charity  should  be 
practised  in  a different  and  more  positive  manner.  If  the  proverb  be 
true  that  1 charity  begins  at  home,’  then  we  have  a still  stronger  argu- 
ment against  the  wasteful  practice.  Cinders  will  burn  admirably  in 
small  cylinder  stoves,  and  heat  a nursery  or  a laundry  as  hot  as  it 
should  be.  Every  shovel  full  saved  is  a shovel  full  of  coal  put  in  the 
cellar,  and  a hint  to  the  wise  is  enough  on  this  point.” 

How  to  Kindle  a Coal  Fire. — Whoever  has  suffered  the  annoyance 
of  seeing  the  fire  go  out  soon  after  it  has  been  lighted  will  excuse  the 
insertion  of  the  following  suggestions : The  better  way  is  to  have  some 
pieces  of  very  choice  inflammable  coal,  and  to  lay  a few  pieces  at  first 
on  the  bottom  bars,  but  without  covering  them  entirely ; then  lay  on 
the  paper  or  shavings,  then  the  wood,  and  on  that  some  pieces  of  round 
coal  of  the  size  of  eggs,  and  no  small  coal : when  the  whole  is  kindled, 
let  it  burn  up  before  any  more  coal  is  added.  If  a fire  is  thus  laid 
and  kindled,  there  is  no  reason  why  it  should  go  out,  and  it  ought  to 
burn  up  with  certainty  when  left  to  itself. 

It  has  often  been  condemned  as  a bad  plan  to  throw  too  much  coals 
on  the  fire  at  a time,  as  by  this  a great  deal  of  the  hydrogen  is  dis- 
tilled off,  and  escapes  up  the  chimney  without  catching  fire,  which  is 
absolute  waste. 


548 


PRACTICAL  CYCLOPAEDIA. 


Important  to  Coal  Consumers. — The  United  States  Circuit  Court  at 
Philadelphia,  have  decided  that  the  weight  of  a ton  of  coal  is  2,240 
pounds,  instead  of  2,000  pounds. 

Corn  Cobs  for  Fuel. — A farmer  in  La  Salle  County,  111.,  has  made 
his  own  corn  cobs,  with  some  shavings,  and  a load  or  two  of  coal  each 
year,  supply  his  fuel  for  several  years.  He  thinks  that  every  farmer 
who  raises  two  hundred  bushels  of  corn  might  keep  one  fire  going  with 
the  cobs. 

Grates. — It  was  a doctrine  first  taught  by  Count  Eumford,  that  the 
great  quantity  of  iron  usually  put  into  grates  abstracts  much  more 
heat  from  the  fire  than  it  can  give  out  to  the  apartment,  and  there- 
fore occasioning  a loss  of  heat,  and,  consequently,  a waste  of  fuel. 
This  is  certainly  quite  true  in  principle ; and  it  is  by  reference  to 
principles,  that  the  merit  of  inventions  or  constructions  are  to  be  de- 
termined. Making  the  fire  burn  against  brick  or  stone  instead  of 
iron,  is  of  great  importance.  Iron  has  undoubtedly  many  bad  quali- 
ties when  used  in  great  quantity  about  a fire  ; and,  were  economical 
principles  alone  considered,  the  less  of  it  employed  in  a grate  the  bet- 
ter. Brick  or  stone  cheeks  in  the  grate  are  by  much  the  best  for  the 
fire  to  burn  against ; and  those  who  are  anxious  to  have  the  best  pos- 
sible open  fires,  we  advise  to  have  them.  But  the  iron  mongers  abhor 
them.  Iron  covings  are  however  the  most  durable,  and  are  to  be  ex- 
cused on  no  other  grounds,  iron  throwing  out  much  less  heat  than 
non-conducting  materials,  like  stone  and  brick.  It  is  desirable  to  have 
the  grates  as  low  as  possible. 

Stoves. — The  Bussian  stove  is  the  most  sensible  form  of  heating  a 
house.  F ew  of  us  use  stoves  large  enough.  Mine  are  very  much  lar- 
ger than  those  in  common  use,  and  are  never  heated  to  a red  heat. 
There  is  nothing  more  unhealthy  than  a red  hot  stove  in  a close  room, 
unless  it  is  a house  heated  with  a hot  air  furnace,  without  ventillation. 

It  is  said  that  when  iron  is  not  heated  above  212°  it  has  no  injuri- 
ous effect  upon  the  air. 

To  Stop  the  Cracks  of  a Stove , and  prevent  the  smoke  from  escaping, 
use  wood  ashes  and  common  salt,  wet  with  water. 

lo  Keep  a Stove  Bright  by  Two  Applications  a Year. — Make  a weak 
alum  water,  and  mix  British  lustre  with  it,  perhaps  two  teaspoonfuls 
to  a gill  of  water ; let  the  stove  be  cold  ; brush  it  with  the  mixture ; 
then  take  a dry  brush  and  rub  it  till  it  is  perfectly  dry.  Should  any 
part  before  polishing,  become  so  dry  as  to  look  gray,  moisten  with  a 
wet  brush  and  proceed  as  before. 

To  Remove  Clinkers  from  Stoves. — Some  kinds  of  coal  are  liable  to 


ON  FIRES  AND  LIGHTS. 


549 


form  clinkers  which  adhere  to  the  fire  brick  lining  of  stoves,  grates, 
and  furnaces,  and  become  a source  of  great  annoyance,  as  they  cannot 
be  removed  by  usual  means  without  breaking  the  fire  brick.  When 
the  coal  is  all  aglow,  throw  on  half  a dozen  broken  oyster  shells,  cover 
these  over  with  fresh  coal,  and  when  all  are  red  hot,  the  clinkers  are 
doughy  and  easily  removed. 

To  Prevent  Stoves  from  Rusting  when  not  in  Use. — Oil  them  with 
the  heaviest  portion  of  petroleum.  As  petroleum  contains  no  oxygen 
and  absorbs  none,  it  is  peculiarly  adapted  for  preserving  iron  from 
rust.  But  as  the  light  portion  soon  evaporates,  the  heavy  portion  only 
is  suitable  for  this  purpose. 

Fire  in  Summer. — We  have  visited  many  farm  houses  since  the  ad- 
vent of  stoves,  in  all  the  months  usually  supposed  to  be  warm,  and 
found  that  the  stoves  had  all  been  carefully  stowed  away  in  Summer 
quarters.  Even  the  cook  stove  is  turned  out  of  the  kitchen  into  some 
“ lean-to  ” shed,  and  not  a single  chance  left  throughout  the  house  to 
dry  or  warm  a wet  and  shivering  mortal.  This  is  a great  error.  There 
is  not  a month  in  the  year  that  a farmer  can  safely  do  without  fire. 
It  not  only  adds  to  his  comfort,  but  is  a great  purifier  of  the  air  of 
the  house,  and  promoter  of  health,  and  no  farm  house  should  be  with- 
out the  means  of  making  the  influence  of  fire  felt  in  every  room  when- 
ever a cold  or  wet  spell  of  weather  occurs.  In  our  opinion,  it  is  a 
great  mistake  to  take  down  all  the  stoves  in  summer,  in  town  or  coun- 
try, in  houses  that  are  unprovided  with  fireplaces. 

Row  to  Carry  Live  Coals  in  the  Rand. — A savant  one  day  deep  in 
abstruse  studies,  was  interrupted  by  a little  knock  at  the  door;  a 
young  girl  asked  him  for  a few  coals  to  kindle  her  fire.  “ But  what 
will  you  put  them  in  ?”  said  he.  “Oh!  that’s  easy  managed,”  replied 
the  child,  who  filled  her  hand  with  cold  ashes,  and  put  the  hot  coals  on 
the  top.  The  doctor,  surprised,  threw  aside  his  books,  saying : “With 
all  my  science  I should  never  have  thought  of  that.” 

The  Economy  of  Lights. — Cost  of  Oils  for  Light  Compared. — E.  N. 
Kent,  of  the  United  States  Assay  Office,  furnishes  the  following  table: 


MATERIALS. 

Kerosene  Oil, 

LAMP  USED. 

Kerosene,  . . 

Retail  Price  of  Oil 
per  gallon, 

. . $1  00 

Cost  of  an  equal 
amount  of  light. 

$ 4 10 

Camphene, 

Camphene,  . . 

. . 63 

4 35 

Sylvie  Oil, 

Bosin  Oil,  . . 

. . 50 

6 05 

Bape  Seed  Oil, 

Mechanical, 

. . 1 50 

9 00 

Wh*.le  Oil, 

Solar,  . . . 

. ‘ . 1 00 

12  00 

Lard  Oil, 

Solar,  . . . 

. . 1 25 

17  00 

Sperm  Oil, 

Solar,  . . . 

. . 2 25 

26  00 

Burning  Fluid, 

Large  wick, 

. . 87 

29  00 

550 


PRACTICAL  CYCLOPAEDIA. 


Cost  of  Oil  and  Candles  Compared. — Dr.  Ure  gives  the  compara- 
tive cost  of  an  equal  amount  of  light,  in  cents,  per  hour,  from  the  Al- 
lowing substances : 

PER  HOUR. 


Carcel  lamp,  with  sperm  oil, 1J  cents. 

Wax  candles, 6 cents. 

Spermaceti  candles, 5J  cents. 

Stearic  acid  candles, 4J  cents. 

Molded  tallow  candles, 2J  cents. 


Economy  of  Kerosene  Oil. — From  the  above  it  will  be  seen  that  ker- 
osene oil  is  the  least  expensive  of  all  fluid  light-producing  substances ; 
and  as  it  is  now  refined  and  burnt  in  improved  lamps,  we  believe  it  to 
be  a very  agreeable  substitute  for  tallow  candles ; but  whether  cheap- 
er or  not,  can  only  be  determined  by  actual  experiments  in  different 
households,  comparing  the  cost  per  gallon  with  the  value  per  pound 
of  tallow,  and  the  light  produced,  or  the  light  required.  Many  a 
bright  pair  of  eyes  have  been  dimmed  in  consequence  of  inferior  lights, 
and  for  this  reason,  if  for  no  other,  the  question,  What  light  is  most 
economical  ? becomes  a very  important  one. 

Petroleum — Coal  Oil. — The  Western  Christian  Advocate  says  : Pe- 
.roleum,  when  properly  clarified,  possesses  greater  illuminating  pow- 
er than  that  of  any  other  kind  of  oil.  A lamp  with  a flat  wick  six- 
eighths  of  an  inch  broad,  supplied  with  petroleum,  gives  light  equal 
to  7 15-100  candles,  which  if  fed  with  the  best  olive  oil,  the  effect  is 
that  of  2 20-100  candles.  Again,  petroleum  does  not  congeal  on  the 
vrick  of  a lamp,  and  is  much  cheaper.  The  Scientific  American  says  : 
Light  from  petroleum  costs  about  one-third  as  much  as  the  same 
quantity  from  gas,  at  New  York  prices,  and  the  petroleum  light  is 
better  for  the  eyes,  and  of  superior  quality  in  every  respect. 

Explosiveness  of  Coal  Oil. — Very  light  coal  and  rock  oils  should  be 
used  with  great  caution  for  burning  in  lamps,  as  they  are  fully  more 
volatile  and  equally  as  dangerous  as  the  old  explosive  lamp  mixtures 
of  alcohol  and  turpentine.  One  pint  of  the  old  brandy-colored  oil  gave  as 
much  light  as  a quart  of  the  clear  light  oil,  which  though  quite  cheap,  free 
from  the  fetid  smell  of  old  coal  oils,  and  not  nigh  so  liable  to  smoke, 
obtains  these  qualities  at  the  expense  of  durability.  The  same  author- 
ity says  again  that  coal  oil  is  not  explosive,  but  some  makers  are  in 
the  habit  of  drugging  it  with  other  ingredients  so  as  to  render  it  pos- 
sibly unsafe.  Get  a good  article  from  a reliable  manufactory,  and 
it  is  as  safe  to  use  as  a tallow  candle. 


ON  FIRES  AND  LIGHTS. 


551 


To  Detect  Explosive  Coal  Oil. — The  Philadelphia  Ledger  says : To 
detect  explosive  coal  oil,  pour  a small  quantity  into  a saucer,  and 
bring  a lighted  match  slowly  down  to  it.  If  explosive,  the  oil  will 
blaze  and  flash  up  almost  like  powder ; if  not  explosive,  it  will  not 
burn  at  all.  It  adds  that  the  latter  only  is  safe  for  use. 

Coal  oil  and  lard  oil,  mixed  half  and  half,  may  be  burned  in  any 
‘ommon  lamp,  and  is  by  many  prefered  to  pure  petroleum. 

Blowing  out  Kerosene  Lamps. — The  danger  of  blowing  out  kerosene 
or  carbon  oil  lamps  from  the  top  is  greater  than  people  generally  sup- 
pose. There -are  several  instances  on  record  where  lives  have  been 
lost  by  the  explosion  of  lamps  from  this  practice.  The  following  ex- 
planation of  the  causes  that  produce  the  explosion  are  worth  consid- 
ering and  heeding : 

First.  The  oil  in  the  lamp  is  generally  low,  leaving  more  room  for 

gas. 

Second.  The  gas  is  very  inflammable,  and  will  always  explode  when 
ignited. 

Third.  In  blowing  the  blaze  down,  it  ignites  the  gas. 

The  inference  is,  a lamp  should  never  be  blown  out  from  the  top. 
The  wick  may  not  perfectly  fill  the  tube,  and  the  flame  may  go  down 
when  the  gas  comes  up. 

Fourth.  The  less  oil  in  the  lamp  the  greater  danger. 

Burning  Kerosene  Lamps  Turned  Down  Low. — One  of  the  most 
prevalent  and  injurious  modes  in  using  kerosene  oil  lamps  is  the  turn- 
ing down  very  low  of  the  flame  in  order  to  darken  the  room  as  much 
as  possible,  and  yet  keep  the  flame  ignited,  so  that  it  may  be  turned 
on  full  without  trouble.  This  is  often  done  in  sick  chambers,  or  when 
the  lamp  will  be  needed  by  some  one  coming  in  late.  It  is  often*very 
convenient,  but  always  exceedingly  hurtful.  Gas  light,  or  burning 
fluid  lamps  may  be  thus  used,  but  kerosene  requires  a great  amount 
of  oxygen  in  order  to  consume  poisonous  carbonic  acid  gas.  The 
chimney  is  made  large  and  the  flame  kept  up  brightly  in  order  to 
cause  a strong  draft,  and  draw  the  oxygen  through  the  lower  portion 
of  the  chimney.  While  the  flame  is  large,  sufficient  oxygen  is  drawn 
in  to  consume,  or  rather  be  jointly  consumed  with  the  carbonic  acid 
gas,  but  if  the  flame  is  too  low  sufficient  oxygen  will  not  be  drawn  in- 
to the  chimney,  and  the  carbonic  acid  gas  is  not  consumed,  but  escapes 
through  the  chimney  top  into  the  room  in  large  quantities.  Here  it 
is  a most  deadly  poison,  and  if  the  room  be  small  and  kept  tightly 
closed,  a single  kerosene  lamp  in  this  condition  would  kill  a weak  per- 
son and  materially  injure  any  one.  One  might  as  well  leave  their  gas 


552 


PRACTICAL  CYCLOPEDIA. 


jet  turned  on  without  being  lighted.  The  positive  harm  caused  by 
turning  down  the  flame  of  a kerosene  lamp  to  the  lowest  possible  point 
is  very  great,  and  it  should  never  be  done.  We  have  explained  the 
matter  at  length,  in  order  to  make  the  people  understand  it,  and 
thereby  induce  them  to  follow  the  advice  given. 

Kerosene  Lamp  Wicks. — Take  cotton  flannel,  of  which  all  have  pie- 
ces, and  fold  it  up  three  thicknesses,  just  wide  enough  to  go  into  the 
tube,  and  catch  the  edges  with  coarse  stitches. 

To  prevent  Lamp  Chimnies  from  Cracking  with  the  Heat  of  the 
Flame. — One  who  claims  to  have  thoroughly  tried  the  experiment, 
says  : Put  the  glass  chimney  in  lukewarm  water ; heat  to  the  boil- 
ing point,  and  boil  one  hour,  after  which  leave  it  in  the  water  till  it 
cools. 

Common  Burning  Fluid. — This  is  a composition  made  of  four 
quarts  of  alcohol,  (strength,  95  per  cent.,)  and  one  quart  of  refined 
turpentine.  The  latter  is  added  to  the  alcohol,  and  the  whole  agita- 
ted until  a thorough  mixture  is  effected.  If  this  fluid  were  not  so 
dangerous,  it  would  be  more  generally  used,  because  it  is  so  cleanly 
and  ha,s  such  a pleasant  odor.  Any  quantity,  according  to  the  fore- 
going proportions,  may  be  made  at  one  time. 

Another  Burning  Fluid. — Alcohol,  three  gallons ; camphene,  one 
gallon ; gum  camphor,  one  ounce.  Dissolve  the  camphor,  and  then 
mix. 

Smoking  Lamps. — Soak  the  wick  in  strong  vinegar,  and  dry  it 
well  before  using  it.  It  will  then  burn  both  sweet  and  pleasant,  and 
not  smoke. 

To  Protect  Gas  Meters  from  Frost. — As  winter  approaches  it  is 
well  to  guard  against  gas  meters  being  frozen  up.  All  that  need  to 
be  done  is  to  enclose  the  meter  in  a box,  packing  in  a quantity  of  saw- 
dust. 

Blowing  Out  Gas. — John  Kose,  of  Fairfield,  Iowa,  went  to  bed  at 
the  Briggs  House,  in  Chicago,  a few  nights  ago,  blowing  out  the  gas, 
instead  of  turning  it  off.  He  died  of  suffocation  during  the  night. 
This  is  only  one  of  numerous  deaths  thus  occasioned.  Never  blow  out 
gas. 

To  Befine  Tallow  for  Candles. — Boil  the  tallow  in  water  just  made 
slippery  to  the  taste  with  ley.  When  cold,  cut  out  and  scrape  from 
the  bottom  all  impurities.  Then  boil  the  tallow  slowly  half  a day  in 
a kettle  of  water,  in  which  one  pound  of  saltpeter  to  ten  pounds  of 
tallow  is  dissolved.  When  cold,  and  drugs  scraped  from  it,  boil  again 
in  which  one  pound  of  alum  is  melted.  When  cold,  melt  with  one 


ON  FIRE  AND  LIGHTS. 


553 


pound  of  bleached  wax  and  mould  at  your  leisure.  We  took  a premi- 
um once  on  candles  thus  prepared,  and  they  could  hardly  be  distin- 
guished from  star  candles. 

How  to  Improve  Candles. — The  New  York  Tribune  says : If  you  use 
home-made  candles,  purify  the  tallow,  and  do  not  mix  lard  with  it, 
though  you  may  add  a little  alum ; and  never  use  your  candles,  any 
sooner  than  you  would  soap,  until  they  are  at  least  six  months  old. 
Pack  them  in  bran,  and  set  them  away  in  a cool,  dry  place,  and  see 
how  much  they  improve  by  age.  It  is  well  to  mix  beef  and  mutton 
tallow,  but  the  proportion  of  the  latter  should  be  small,  because  it 
sometimes  gives  a disagreeable  odor.  All  good  tallow  is  white,  firm, 
Mid  brittle,  and  dipt  candles  can  only  be  made  of  it  in  mild  weather. 
Be  careful  to  use  nothing  but  fine,  white,  clean  cotton  yarn  for  wick- 
ing. 

To  Improve  Candle  Wicking. — Says  the  Scientific  American,  Steep 
the  cotton  wick  in  water  in  which  has  been  dissolved  a considerable 
quantity  of  nitrate  of  potassa — chlorate  of  potassa  answers  still  better, 
but  it  is  too  expensive  for  common  practice — by  this  means  a purer 
flame  and  superior  light  are  secured,  a more  perfect  combustion  is  in- 
sured, and  snuffing  is  rendered  nearly  as  superfluous  as  in  wax  can- 
dles. The  wicks  must  be  thoroughly  dried  before  the  tallow  is  put  to 
them. 

Common  cotton  pack-thread  or  cord,  of  the  best  quality,  four  being 
twisted  together,  has  been  well  recommended  for  candle  wicking. 

To  Whiten  Tallow. — The  Chemists  and  Druggist's  Cirmlar  recom- 
mends to  melt  the  tallow  and  add  a little  alum  and  saltpetre,  or  a lit- 
tle nitric  or  sulphuric  acid. 

To  make  hard  Candles  from  soft  Tallow. — For  thirty  pounds  tallow, 
take  half  a pound  of  alum  dissolved  in  water,  pour  it  into  the  tallow, 
let  it  come  to  a boil,  skim  and  add  two  pounds  beeswax.  If  the  tallow 
is  moderately  hard  you  can  add  one-quarter  lard.  It  is  also  asserted 
that  the  beeswax  without  the  alum  will  have  the  same  hardening  ef- 
fect. 

2.  Add  about  one  pound  of  alum  to  eighteen  pounds  of  tallow,  more 
or  less,  as  may  be  desired.  For  dipping,  dissolve  the  alum  in  boiling 
water  and  add  the  tallow.  For  moulding,  mix  the  alum  with  the  tal- 
low when  cold,  and  dissolve  together. 

3.  For  twelve  pounds  of  tallow,  take  half  a gallon  of  water,  to  which 
add  three  tablespoonfuls  of  pulverized  alum,  and  two  of  saltpetre, 
which  heat  and  dissolve;  then  add  your  tallow  and  one  pound  of  bees- 
wax ; boil  all  together,  until  the  water  evaporates,  and  skim  well  while 


554 


PRACTICAL  CYCLOPAEDIA. 


boiling.  It  should  not  be  put  in  the  molds  hotter  than  you  can  bear 
your  hand  in.  In  very  cold  weather  use  less  alum ; in  very  warm 
weather,  more. 

4.  Add  one  pound  beeswax  to  every  ten  pounds  tallow.  Bayberry 
tallow  is  also  good. 

5.  To  sixty  pounds  tallow  add  one  pound  each  of  alum  and  saltpe- 
tre. 

To  make  Lard  Candles. — To  every  eight  pounds  of  lard  add  one 
ounce  of  nitric  acid.  Having  carefully  weighed  your  lard,  place  it 
over  a slow  fire,  or  at  least  merely  melt  it ; then  add  the  acid,  and 
mold  the  same  as  tallow,  and  you  have  a clear  and  beautiful  candle. 
A small  proportion  of  beeswax  makes  them  harder  and  more  resemb- 
ling tallow. 

Another  Way. — Cheap  and  Excellent. — For  twelve  pounds  of  lard 
take  one  pound  of  saltpetre,  and  one  pound  of  alum ; mix  them  and 
pulverize  them,  dissolve  the  saltpetre  and  alum  in  a gill  of  boiling  wa- 
ter ; pour  the  compound  into  the  lard  before  it  is  quite  all  melted ; 
stir  the  whole  until  it  boils,  skim  off  what  rises ; let  it  simmer  until 
the  water  is  all  boiled  out,  or  till  it  ceases  to  throw  off  steam ; . pour 
off  the  lard  as  soon  as  it  is  done  and  clean  the  boiler  while  it  is  hot. 
If  the  candles  are  to  be  run  you  may  commence  immediately;  if  to  be 
dipped,  let  the  lard  cool  first  to  a cake  and  then  treat  as  you  would 
tallow. 

In  Lighting  Candles  always  hold  the  match  to  the  side  of  the  wick, 
and  not  over  the  top. 


OH  FOOD— SELECTING  AND  COOKING  MEAT,  FISH, 
FOWL,  ETC. 

Food  and  its  Influence. — Very  few  well-informed  persons  dispute 
the  fact  that  the  nature  of  the  food  taken  by  man  has  an  influence 
upon  his  brain  or  mental  power.  National  traits  and  characteristics 
are  thus  developed.  Prof.  Moleschott,  of  Zurich,  says,  It  is  a well 
known  fact  that  change  of  food  has  transformed  the  wild  cat  into  the 
domestic  fireside-companion,  from  a carniverous  animal  with  short  in- 
testines, it  has,  by  gradually  becoming  accustomed  to  other  food,  be- 
come transformed  into  another  being,  enabled  by  a long  intestinal  ca- 
nal to  digest  vegetable  food,  which  in  its  natural  state  it  never  touch- 
es. Food,  therefore,  makes  the  most  rapacious  and  perfidious  animal 


SELECTING  AND  COOKING  MEAT,  FISH,  FOWL,  ETC.  555 

in  the  world  an  inmate  with  man,  agreeing  with  children,  and  rarely, 
except  to  a close  observer,  revealing  its  former  guileful  character. 
Are  we,  then,  to  wonder  that  tribes  of  men  become  ardent,  phlegmat- 
ic, strong  or  feeble,  courageous  or  cowardly,  thoughtful  or  unintelli- 
gent, according  to  the  different  kinds  of  aliments  they  take  ? If  food 
is  transformed  into  blood,  blood  into  nerve  and  muscle,  bone  and 
brain,  must  not  the  ardor  of  the  heart,  the  strength  of  the  muscles, 
the  firmness  of  the  nerve,  the  activity  of  the  brain,  be  dependent  upon 
the  constituents  of  food? 

In  treating  of  the  diet  of  the  artist  and  literary  man,  the  same  wri- 
ter states  that  a well-baked  bread  and  lean  meat,  combined  with 
young  vegetables  and  such  roots  as  are  easy  of  digestion  and  contain 
a considerable  proportion  of  sugar,  form  a wholesome  diet  for  thinkers 
and  poets ; a large  quantity  of  leguminous  seeds,  heavy  bread,  rich 
gravy,  and  greasy  meat,  create  those  irritable,  morose,  and  almost  al- 
ways slender  statesmen,  who  have  permitted  gloomy  thoughts  and 
gloomy  imaginations  to  eclipse  all  happier  views  of  life  in  them,  or 
that  they  have  come  to  consider  rods  and  fetters  as  the  most  impor- 
tant promotors  and  protectors  of  civilization. 

Rules  for  Marketing. — In  marketing,  the  first  rule  is  to  purchase 
chiefly  from  known  and  respectable  persons  who  have  to  support  the 
character  of  their  shops,  and  who  are  likely  to  go  themselves  to  the 
best  markets.  The  second  rule  to  be  observed  is  that  of  not  purchas- 
ing inferior  articles  under  the  idea  of  being  economical.  A bargain  is 
seldom  a prize;  and  this  is  especially  the  case  with  regard  to  butch- 
ers meat. 

The  best  meat  and  the  prime  parts  are  unquestionably  cheapest  in 
the  end,  although  the  first  cost  may  be  the  greatest.  In  coarse  and 
inferior  joints  there  is  always  too  great  a proportion  of  gristle,  bone, 
and  hard  meat  to  render  them  truly  economic ; these  may  serve  as  the 
basis  of  soups,  gravies,  or  stews  ; but  for  roasting  or  boiling  they  are 
wasteful. 

The  criteria  of  bad  meat,  by  which  must  be  understood  meat  that 
has  been  too  long  killed,  or  meat  from  animals  killed  in  a state  of  dis- 
ease, ought  to  be  well  known  by  those  who  market,  no  less  than  the 
value  and  economy  of  the  different  parts  and  joints. 

HOW  TO  CHOOSE  MEAT,  FISH  AND  POULTRY. 

Beef. — The  grain  of  ox  beef,  when  good,  is  loose,  the  meat  red,  and 
the  fat  inclining  to  yellow.  Cow  beef,  on  the  contrary,  has  a closer 


556 


PRACTICAL  CYCLOPAEDIA. 


grain,  a whiter  fat,  but  meat  scarcely  as  red  as  that  of  ox  beef.  Infe- 
rior beef,  wbicb  is  meat  obtained  from  ill-fed  animals,  or  from  those 
which  had  become  too  old  for  food,  may  be  known  by  a hard,  skinny 
fat,  a dark-red  lean,  and,  in  old  animals,  a line  of  a horny  texture  run- 
ning through  the  meat  of  the  ribs.  When  meat  pressed  by  the  finger 
rises  up  quickly,  it  may  be  considered  as  that  of  an  animal  which  was 
in  its  prime ; when  the  dent  made  by  pressure  returns  slowly,  or  re- 
mains visible,  the  animal  had  probably  passed  its  prime,  and  the  meat, 
consequently,  must  be  of  inferior  quality. 

Veal  should  be  delicately  white,  though  it  is  often  juicy  and  well- 
flavored  when  rather  dark  in  color.  Butchers,  it  is  said,  bleed  calves 
purposely  before  killing  them,  with  a view  to  make  the  flesh  white ; 
but  this  also  makes  it  dry  and  flavorless.  On  examining  the  loin,  if 
the  fat  enveloping  the  kidney  be  white  and  firm-looking,  the  meat 
will  probably  be  prime  and  recently  killed.  Veal  will  not  keep  as  long 
as  an  older  meat,  especially  in  hot  or  damp  weather ; when  going,  the 
fat  becomes  soft  and  moist,  the  meat  flabby  and  spotted,  and  some- 
what porous,  like  sponge.  Large,  overgrown  veal  is  inferior  to  small, 
delicate,  yet  fat  veal.  The  fillet  of  a cow  calf  is  known  by  the  udder 
attached  to  it,  and  by  the  softness  of  the  skin ; it  is  preferable  to  the 
veal  of  a bull  calf. 

Mutton. — The  meat  should  be  firm  and  close  in  grain,  and  red  in 
color,  the  fat  white  and  firm.  Mutton  is  in  its  prime  when  the  sheep 
is  about  five  .years  old,  though  it  is  often  killed  much  younger.  If 
too  young,  the  flesh  feels  tender  when  pinched ; if  too  old,  on  being 
pinched  it  wrinkles  up,  and  so  remains.  In  young  mutton,  the  fat 
readily  separates ; in  old,  it  is  held  together  by  strings  of  skin. 

In  sheep  diseased  of  the  rot,  the  flesh  is  very  pale-colored,  the  fat 
inclining  to  yellow,  the  meat  appears  loose  from  the  bone,  and,  if 
squeezed,  drops  of  water  ooze  out  from  the  grains ; after  cooking  the 
meat  drops  clean  away  from  the  bones. 

Wether  mutton  is  preferred  to  that  of  the  ewe;  it  may  be  known 
by  the  lump  of  fat  on  the  inside  of  the  thigh. 

Lamb. — This  meat  will  not  keep  long  after  it  is  killed.  The  large 
vein  in  the  neck  is  bluish  in  color  when  the  fore  quarter  is  fresh,  green 
when  becoming  stale.  In  the  hind  quarter,  if  not  recently  killed,  the 
fat  of  the  kidney  will  have  a slight  smell,  and  the  knuckle  will  have 
lost  its  firmness. 

Pork. — When  good,  the  rind  is  thin,  smooth,  and  cool  to  the  touch ; 
when  changing,  from  being  too  long  killed,  it  becomes  flaccid  and 


SELECTING  AND  COOKING  MEAT,  FISH,  FOWL,  ETC.  557 

clammy.  Enlarged  glands,  called  kernels,  in  tlie  fat,  are  marks  of  an 
ill-fed  or  diseased  pig. 

Bacon  should  have  a thin  rind,  and  the  fat  should  be  firm  and  ting- 
ed red  by  the  curing ; the  flesh  should  be  of  a clear  red,  without  in- 
termixture of  yellow,  and  it  should  firmly  adhere  to  the  bone.  To 
judge  of  the  state  of  a ham,  plunge  a knife  into  it  to  the  bone ; on 
drawing  it  back,  if  particles  of  meat  adhere  to  it,  or  if  the  smell  is  dis- 
agreeable, the  curing  has  not  been  effectual,  and  the  ham  is  not  good; 
it  should  in  such  a state,  be  immediately  cooked.  In  buying  a ham, 
a short  thick  one  is  to  be  preferred  to  one  long  and  thin. 

Venison. — When  good,  the  fat  is  clear,  bright,  and  of  considerable 
thickness.  To  know  when  it  is  necessary  to  cook  it,  a knife  must  be 
plunged  into  the  haunch ; and  from  the  smell  it  must  be  determined  on 
dressing  or  keeping  it. 

In  choosing  poultry,  the  age  of  the  bird  is  the  chief  point  to  be  at- 
tended to. 

An  old  turkey  has  rough  and  reddish  legs ; a young  one  smoother 
and  black.  Fresh  killed,  the  eyes  are  full  and  clear,  and  the  feet 
moist.  When  it  has  been  kept  too  long,  the  parts  about  the  vent  be- 
gin to  wear  a greenish,  discolored  appearance. 

Common  domestic  fowls,  when  young,  have  the  legs  and  combs 
smooth ; when  old,  they  are  rough,  and  on  the  breast  long  hairs  are 
found  instead  of  feathers.  Fowls  and  chickens  should  be  plump  on 
the  breast,  fat  on  the  back,  and  white-legged. 

Geese. — The  bills  and  feet  are  red  when  old,  yellow  when  young. 
Fresh  killed,  the  feet  are  pliable,  stiff  when  too  long  kept.  Geese  are 
called  green  when  they  are  only  two  or  three  months  old. 

Bucks. — Choose  them  with  supple  feet,  and  hard,  plump  breasts. 
Tame  ducks  have  yellow  feet,  wild  ones  red. 

Pigeons  are  very  indifferent  food  when  they  are  too  long  kept.  Su- 
pleness  of  the  fat  show  them  to  be  young;  the  state  of  the  flesh  is 
flaccid  when  they  are  getting  bad  from  keeping.  Tame  pigeons  are 
larger  than  the  wild. 

Hares  and  rabbits,  when  old,  have  the  haunches  thick,  the  ears  dry 
and  tough,  and  the  claws  blunt  and  rugged.  A young  hare  has  claws 
smooth  and  sharp,  ears  that  easily  tear,  and  a narrow  cleft  in  the 
lip. 

Partridges,  when  young,  have  yellow  legs  and  dark  colored  bills. 
Old  partridges  are  very  indifferent  eating. 

Woodcocks  and  Snipes,  when  old,  have  the  feet  thick  and  hard ; 
when  these  are  soft  and  tender,  they  are  both  young  and  fresh  killed 


658 


PRACTICAL  CYCLOPAEDIA. 


When  their  bills  become  moist,  and  their  throats  muddy,  they  have 
been  too  long  killed. 

Turbot,  and  all  flat  white  fish,  are  rigid  and  firm  when  fresh  ; the 
under  side  should  be  of  a rich  cream  color.  When  out  of  season,  or 
too  long  kept,  this  becomes  a bluish  white,  and  the  flesh  soft  and 
flaccid.  A clear,  bright  eye  in  fish  is  also  a mark  of  being  fresh  and 
good. 

Cod  is  known  to  be  fresh  by  the  rigidity  of  the  muscles  (or  flesh,) 
the  redness  of  the  gills,  and  the  clearness  of  the  eyes.  Crimping 
much  improves  this  fish. 

Salmon. — The  flavor'  and  excellence  of  this  fish  depends  upon  its 
freshness  and  the  shortness  of  time  since  it  was  caught ; for  no  meth- 
od can  completely  preserve  the  delicate  flavor  it  has  when  just  taken 
out  of  the  water. 

Mackerel  must  be  perfectly  fresh,  or  it  is  a very  indifferent  fish ; it 
will  neither  bear  carriage,  nor  being  left  many  hours  out  of  the  water. 
The  firmness  of  the  flesh  and  the  clearness  of  the  eyes  must  be  the 
criterion  of  fresh  mackerel,  as  they  are  of  all  other  fish. 

Herrings  can  only  be  eaten  when  very  fresh,  and,  like  mackerel, 
will  not  remain  good  many  hours  after  they  are  caught. 

Fresh  Water  Fish. — The  remarks  as  to  firmness  and  clear,  fresh  eyes 
apply  to  these  also. 

Lobsters  recently  caught,  have  always  some  remains  of  muscular  ac- 
tion in  the  claws,  which  may  be  excited  by  pressing  the  eyes  with  the 
finger ; when  this  cannot  be  produced,  the  lobster  must  have  been  too 
long  kept.  When  boiled,  the  tail  preserves  its  elasti  city  if  fresh,  but 
loses  it  as  soon  as  it  becomes  stale.  The  heaviest  lobsters  are  the 
best ; when  light,  they  are  watery  and  poor. 

Oysters. — If  fresh,  the  shell  is  firmly  closed  ; when  the  shells  of 
oysters  are  opened,  they  are  dead,  and  unfit  for  food.  The  small 
shelled  oysters  are  the  finest  in  flavor.  Larger  kinds,  called  rock  oys- 
ters, are  generally  considered  only  fit  for  stewing  and  sauces,  though 
some  persons  prefer  them. 

COOKING. 

The  culinary  science  is  progressive.  Important  discoveries  are 
made  in  it  every  day,  and  combinations  invented,  that  add,  as  it  were, 
a new  spice  to  life's  enjoyments. 

Cooking  Meat. — Every  good  housewife  feels  it  a duty  that  she  owes 
to  herself,  her  husband,  and  her  children,  as  well  as  to  society  at  large, 


SELECTING  AND  COOKING  MEAT,  FISH,  FOWL,  ETC. 


559 


to  prevent  waste  in  every  department  of  the  household,  whether  pro- 
visions are  cheap  or  dear,  whether  the  husband  is  rich  or  poor ; for 
true  economy  is  one  of  the  wisest,  the  best,  and  most  ennobling  of  do- 
mestic virtues ; while  on  the  other  hand,  waste  is  a crime  against  hu- 
manity, an  insult  to  the  bounteous  Hand  which  “ giveth  us  all  things 
richly  to  enjoy.” 

A hundred  careful  experiments  were  made  in  England  in  reference 
to  roasting  and  boiling  meats,  in  order  to  ascertain  the  respective 
losses : 

Boasted  chickens  lost  15  per  cent. ; beef  ribs  and  sirloins,  19  per 
cent. ; geese,  19  per  cent. ; boiled  mutton  legs,  10  per  cent. ; boiled 
beef,  15  per  cent. ; boiled  shoulder  mutton,  28  per  cent. ; turkeys,  20 
per  cent. ; mutton  legs  and  shoulders,  24  per  cent. ; ducks,  27  per 

cent.  ■ 

Boiling  beef  saves  more  than  four  per  cent,  over  roasting.  If  a leg 
of  mutton  is  boiled  it  looses  ten  per  cent. ; if  roasted  twenty-five  per 
cent!  The  fatter  meat  is  the  greater  the  loss ; it  should  be  moderate- 
ly fat  to  make  it  tender ; but  there  is  an  unprofitable  fatness.  Eleven 
pounds  of  roast  rib  pieces  lose  two  pounds,  and  the  bones  one  pound. 

Effects  of  Heat  Upon  Meat — We  extract  the  following  from  Chem- 
istry of  Common  Life  : A well  cooked  piece  of  meat  should  be  full  of 
its  own  iuice  or  natural  gravy.  In  roasting,  therefore,  it  should  be 
exposed  to  a quick  fire,  that  the  external  face  may  be  made  to  con- 
tract at  once  and  the  albumen  to  coagulate  before  the  juice  has  had 
time  to  escape  from  within.  And  so  in  boiling.  When  a piece  of 
beef  or  mutton  is  plunged  into  boiling  water,  the  outer  part  contracts, 
the  albumen,  which  is  near  the  surface,  coagulates,  and  the  internal 
juice  is  prevented  either  from  escaping  into  the  water  by  which  it  is 
surrounded,  or  from  being  diluted  or  weakened  by  the  admission  of 
water  among  it.  When  cut  up,  therefore,  the  meat  yields  much  gra- 
vy, and  is  rich  in  flavor.  Hence  a beefsteak  or  a mutton  chop  is  done 
quickly  and  over  a quick  fire,  that  the  natural  juices  maybe  retained. 
On  the  other  hand,  if  the  meat  be  exposed  to  a slow  fire,  its  pores  re- 
main open,  the  juice  continues  to  flow  from  within,  as  it  has  dried  from 
the  surface,  and  the  flesh  pines  and  becomes  dry,  hard,  and  unsavory. 
Or  if  it  be  put  into  cold  or  tepid  water,  which  is  afterwards  brought 
to  a boil,  much  of  the  albumen  is  extracted  before  it  coagulates,  the 
natural  juices  for  the  most  part  flow  out,  and  the  meat  is  served  in  a 
nearly  tasteless  state.  Hence,  to  prepare  good  boiled  meat,  it  should 
be  put  at  once  into  water  already  brought  to  a boil.  But  to  make 
beef  tea,  mutton  broth,  and  other  meat  soup,  the  flesh  should  be  put 


PRACTICAL  CYCLOPAEDIA. 


5(50 

into  cold  water,  and  this  afterwards  very  slowly  warmed,  and  finally 
boiled.  The  advantage  derived  from  simmering,  a term  not  unfre- 
quent  in  cook  books,  depends  very  much  upon  slow  boiling,  as  above 
explained. 

Boiling  Meats. — All  cooking  should  be  done  in  vessels  full  large. 
Meats,  whether  salted  or  fresh,  should  be  put,  when  they  are  to  be 
boiled,  into  saucepans  of  cold  water,  that  the  meat  may  gradually 
grow  warm  as  the  water  increases  in  heat.  The  quantity  of  water  in 
which  meat  is  boiled  should  be  sufficient  to  cover  it,  but  no  more  ; 
and  as  it  wastes  away  in  boiling,  the  cook  should  frequently  renew  the 
quantity  by  adding  a cup  of  warm  water  to  it.  If  she  add  cold  water 
she  checks  the  boiling  of  the  water  considerably,  and  the  time  allowed 
for  boiling  is  thus  wasted.  Water  in  which  meat  is  boiling  throws  up 
a scum,  which  must  be  skimmed  off  as  fast  as  it  rises.  If  this  be  not 
done,  the  neglect  will  be  apparent  in  the  black  streaks  which  will  set- 
tle on  the  meat  in  serving. 

As  soon  as  the  water  boils,  the  saucepan  or  kettle  containing  it 
should  be  drawn  off  the  fire,  but  placed  near  enough  to  keep  it  sim- 
mering. Meat  is  more  thoroughly  cooked  by  gentle  than  by  fast  boil- 
ing, which  hardens  it. 

The  allowance  of  time  for  boiling  meat,  and  for  roasting  also,  is,  in 
the  summer,  at  the  rate  of  a quarter  of  an  hour  to  one  pound  of  meat ; 
m the  winter,  twenty  minutes  to  the  pound. 

Salt  and  dried  meats,  such  as  briskets  of  beef,  hams  and  tongues, 
require  very  slow  boiling ; and  hence  much  more  time  must  be  al- 
lowed for  them  than  for  fresh  meats.  Old  meats,  such  as  beef  and 
mutton,  require  a less  allowance  of  time  both  for  roasting  and  boiling, 
than  do  the  young  meats,  such  as  veal  and  lamb. 

Stewing  Meats. — The  water  into  which  meat  has  been  put  to  stew 
should  be  allowed  to  boil,  and  should  be  kept  boiling  until  the  scum 
ceases  to  rise,  and  has  been  carefully  removed.  The  saucepan  must 
then  be  covered  closely  and  placed  near  enough  to  the  fire  to  keep  the 
contents  simmering,  or  to  one  regular,  moderate  temperature,  until  the 
meat  is  become  as  tender  as  the  nature  of  the  dish  of  which  it  is  to  be 
the  basis  requires. 

Boasting  Meat. — Slow  roasting  is  as  desirable  as  slow  boiling ; and 
that  the  process  should  commence  gradually,  it  is  desirable  to  put  th<» 
joint  down  to  roast  very  soon  after  the  fire  has  been  supplied  with  the 
quantity  of  fuel  which  the  roast  in  question  will  require  to  be  con- 
sumed before  it  is  sufficiently  done.  By  putting  down  the  meat  before 
the  whole  mass  of  fuel  is  ignited,  the  heat,  increasing  by  degrees,  com* 


SELECTING  AND  COOKING  MEAT,  FISH,  FOWL,. ETC. 


561 


municates  itself  to  the  meat  in  the  same  gradual  manner,  and  in  due 
time  reaches  the  interior  of  the  joint. 

The  fire  should  always  be  proportioned  to  the  size  of  the  joint  to  be 
roasted  ; that  which  is  but  just  sufficient  to  roast  a noble  sirloin  will 
parch  up  a lighter  joint. 

Before  the  meat  is  put  down,  the  lower  bars  of  the  fire  should  be 
raked  and  cleared  of  every  smoky  coal  in  front. 

The  distance  at  which  meat  should  be  put  from  the  fire  is  from  nine 
to  twelve  or  thirteen  inches.  At  the  farthest  point  it  should  be  put 
at  first,  and  brought  closer  by  degrees. 

The  fat,  as  well  as  those  parts  of  a joint  in  which  there  is  no  great 
thickness  of  meat,  should  be  protected  from  the  full  force  of  the  fire 
requisite  for  the  other  parts,  by  having  paper  skewered  over  them,  or 
by  covering  them  with  a coarse  paste  of  flour  and  wTater,  fastened  on 
with  paper  and  string.  This  latter  mode  is  very  commonly  employed 
by  professed  cooks,  and  taken  off  only  in  time  to  brown  and  froth  the 
meat.  When  a paper  cover  is  used,  it  should  be  fastened  on  with 
twine,  rather  than  skewers,  which,  allowing  it  to  start  from  the  meat 
toward  the  fire,  it  becomes  scorched,  and  distastes  and  colors  the  sur- 
face of  the  joint. 

The  time  allowed  for  roasting  varies  according  to  circumstances. 
Old  meats,  beef  and  mutton,  require  less  roasting  than  young. 

F at  meat  requires  more  roasting  than  lean.  The  usual  allowance 
of  time  is  a quarter  of  an  hour  to  a pound  of  meat ; but  Dr.  Kitchener 
recommends  twenty  minutes  to  be  given,  and  it  is  desirable  to  add  five 
minutes  to  this  allowance  when  cold  weather  affects  meat,  or  when 
meat  is  too  recently  killed. 

Other  details  respecting  roasting  must  here  be  noticed.  Basting, 
browning,  frothing,  and  dredging  are  each  of  importance  to  the  suc- 
cess of  roasting,  whether  of  meat,  poultry  or  game. 

Basting  is  the  act  of  moistening  meat,  while  before  an  *>pen  fire, 
with  certain  ingredients  which  assist  the  roast,  prevent  its  juices  from 
being  dried  up,  the  meat  from  becoming  insipid,  and  its  surface  from 
being  scorched.  Meat  should  be  basted  about  every  ten  minutes  at 
first,  and  towards  the  close  of  the  roasting  still  more  frequently.  Beef 
and  mutton,  while  roasting,  yield  generally  sufficient  dripping,  with 
which  they  may  be  basted.  Veal  and  poultry,  being  of  a dry  nature, 
require  an  addition  of  butter,  dripping  or  suet,  in  order  to  have  a suf- 
ficient basting  for  them. 

To  some  meats  flavored  bastings  are  used.  Mutton  and  lamb  are 
sometimes  basted  with  claret  and  sweet  herbs  and  butter.  A hare  is 
36 


562 


PRACTICAL  CYCLOPAEDIA. 


basted  usually  with  salt  and  water,  or  with  milk  fov  tne  firsj  naif 
hour ; afterward  this  is  poured  away,  and  buttei  is  substituted.  For 
basting  pig,  Dr.  Kitchener  recommends  cream  and  melted  butter.  For 
veal  and  other  white  meats,  the  yelks  of  six  eggs,  grated  biscuits,  and 
the  juice  of  an  orange.  For  all  common  roasts,  butter,  clarified  suet, 
or  dripping,  are  the  most  usual  bastings. 

Browning  meat  should  commence  when  the  meat  is  half  done,  by 
stirring  the  fire  and  making  it  brisker.  When  a good  brown  is  not 
obtained,  the  appearance  of  the  joint  will  be  improved  by  the  addition 
of  a glaze. 

Frothing  is  done  a few  minutes  only  before  the  meat  is  served.  As 
soon  as  the  steam  of  the  roast  draws  towards  the  fire,  showing  that, 
the  meat  is  sufficiently  roasted,  the  cook  should  lightly,  but  uniformly, 
dredge  with  flour  the  whole  surface  of  the  joint,  and  immediately  baste 
it  with  butter  or  dripping.  The  briskness  of  the  fire  should  be  in- 
creased by  stirring,  and  in  three  minutes  the  meat  should  be  taken 
down  and  served.  Poultry,  game,  veal  and  lamb  should  be  frothed 
with  butter ; for  beef  or  mutton,  dripping  answers  as  well.  The  ob- 
ject of  frothing  is  to  plump  up  the  skin  of  meat  or  poultry,  by  which 
the  appearance  of  the  joint  is  much  improved. 

The  dredgings  used  in  frothing  are  sometimes  composed  of  other  in- 
gredients besides  flour,  as  a means  of  giving  some  particular  flavor  to  the 
meat.  Of  dredgings,  there  are,  first,  flour  and  grated  bread ; second, 
sweet  herbs,  dried,  powdered  and  mixed  with  flour  ; third,  sugar,  fine- 
ly powdered,  and  mixed  with  powdered  cinnamon  and  grated  bread ; 
fourth,  lemon  peel,  dried,  pounded,  and  mixed  with  flour ; fifth,  fennel 
seed,  corianders,  cinnamon  and  sugar,  finely  beaten,  and  mixed  with 
grated  bread. 

Broiling. — In  roasting  joints  of  which  the  meat  is  thick,  it  is  desir- 
able that  the  heat  should  be  only  gradually  applied.  But  in  broiling 
the  easels  different — the  quicker  the  process  the  better.  Drying  up 
the  juices  is  to  be  avoided,  as  it  hardens  also  the  fibers  of  the  meat; 
hence,  the  degree  of  intensity  of  the  fire  must  be  attended  to,  and 
adapted  to  the  particular  kinds  of  meats  about  to  be  broiled.  Beef 
and  mutton,  for  instance,  require  a brisker  fire  than  veal  or  pork,  fish 
or  poultry.  Uniform  thickness  of  the  steak  or  chop  is  desirable,  that 
the  whole  may  be  equally  done.  Beef  steaks  should  scarcely  exceed 
in  thickness  half  an  inch.  Mutton  may  be,  without  disadvantage, 
somewhat  thicker. 

Salt  should  not  be  sprinkled  on  chops  or  steaks  either  before  or  while 
broiling,  as  it  draws  out  the  gravy.  Pepper  may  be  used,  if  approved. 


SELECTING  AND  COOKING  MEAT,  FISH,  FOWL,  ETC.  563 

When  steaks  or  chops  are  broiled  or  fried,  they  should  be  turned 
with  steak  tongs.  If  a fork  be  used  it  opens  courses  for  the  juices  of 
the  meat  to  escape  from  it. 

In  broiling,  a fine  bed  of  coals,  a clean  gridiron,  and  patience  to 
turn  over  the  slices  until  nicely  done,  are  indispensable. 

Baking. — Thick  paper  should  be  tied  over  the  fat  to  prevent  its 
wasting.  Fowls  should  be  properly  skewered  and  stuffed.  Some  wa- 
ter put  in  the  bottom  of  the  pan  for  beef,  pork,  mutton,  or  fowls ; for 
fish,  a little  wine  and  water ; for  hares,  milk  and  water.  The  meat 
should  be  very  frequently  basted  in  the  beginning,  and  the  heat  should 
be  stronger  in  the  beginning  than  afterwards.  It  prevents  the  meat 
shrinking  and  shrivelling.  Nearly  all  the  meats  brought  on  the  ta- 
ble now  as  roast  are  really  baked. 

Frying. — Frying,  like  broiling,  is  a species  of  quick  roasting  done  in 
an  iron  pan : in  regard  to  the  uniformity  of  the  thickness  of  the  steaks, 
and  as  to  the  degree  of  heat  to  be  given  to  the  different  meats,  nearly 
the  same  directions  will  serve  as  in  broiling.  In  frying,  the  pan  re- 
quires to  be  made  hot  by  boiling  in  it  either  dripping,  oil,  or  butter  ; 
the  substance  to  be  dressed  is  put  into  this  boiling  liquid,  the  depth  of 
which  should  not  be  sufficient  to  immerse  it,  but  only  to  cover  com- 
pletely the  bottom  of  the  pan,  and  to  keep  moist  the  surface  of  the 
meat.  The  latter  should  be  frequently  turned  from  one  side  to  the 
other,  and  when  nearly  done,  it  may  be  more  deeply  browned  by  pres- 
sing it  firmly  for  one  or  two  seconds  against  the  bottom  of  the  pan. 
Fish  is  best  fried  in  oil  or  lard.  Meat  is  fried  in  beef  dripping  or 
suet. 

Beef  A-la.mode.  — 1 Take  out  the  bone  of  a fine  round  of  beef,  and 
prepare  a stuffing  of  bread  crumbs,  sweet  herbs  and  chopped  yelk  of 
eggs.  Tie  the  piece  of  meat  into  an  oval  round  form  with  strong 
twine.  Fill  all  the  crevices  with  the  stuffing.  Lard  it  with  cold 
threads  of  fat  pork.  Put  some  water  and  wine  in  the  bottom  of  a 
pan,  and  baste  and  bake  slowly.  If  served  hot,  reduce  the  gravy  to 
a nice  brown,  and  serve  with  it.  If  used  cold,  ornament  it. 

Meat  Pies. — The  meat  or  fowl  for  these  is  stewed  until  tender ; then 
divested  of  the  fat.  The  gravy  is  highly  seasoned.  With  a plain  short 
crust.  Bake  in  a Dutch  oven.  These  are  called  pot-pies;  pieces  of 
the  dough  are  usually  put  in  between  the  pieces  of  meat  in  pot-pies. 

The  same  preparation  of  meat  or  fowl  baked  in  pans  in  rich  puff 
paste,  usually  appear  in  grand  dinners,  named  by  the  meat  they  con- 
tain, or  in  small  pans  as  patties  or  pastries.  Cold  mutton  or  venison 


564 


PRACTICAL  CYCLOPEDIA. 


sliced,  stewed  slightly  with  a rich  gravy,  seasoned  with  wine  and  spi- 
ces, is  a very  nice  side-dish  for  a dinner. 

Marbled  Beef. — Take  a long  thin  piece  of  side  or  fresh  beef.  Re- 
move the  skin  of  -the  inside,  and  strip  as  a beef  steak  preparing  for 
the  griddle.  Sprinkle  slightly  with  salt,  and  freely  with  cinnamon, 
mace,  alspice,  and  brown  sugar,  mixed  ; let  it  lie  thus  for  twenty -four 
hours  or  longer  in  cold  weather.  Prepare  light  bread  crumbs,  savory 
herbs  and  chopped  yelks  of  hard  boiled  eggs,  as  for  stuffing  a fowl. 
Lay  the  meat  flat  on  the  table  and  spread  thickly  with  this  prepara- 
tion, which  may  be  moistened  with  wine.  Roll  the  meat  arqund  a 
block  of  two  inches  diameter,  tie  neatly  and  roast  or  bake  well,  bast- 
ing with  wine' and  water.  When  done  the  stick  must  be  drawn  out, 
and  the  crevice  filled  with  stiff  jelly.  If  served  hot,  send  its  own  gra- 
vy nicely  browned  to  the  table  with  it.  But  this  is  usually  prepared 
for  lunch  or  party  suppers,  and  served  cold,  in  which  case  do  not  draw 
out  the  wooden  bolt  or  cut  the  string  until  entirely  cold ; then  coat  the 
outside  as  well  to  fill  the  central  aperture  with  nice  jelly,  and  other- 
wise ornament  as  occasion  requires.  Cut  entirely  through  in  half  inch 
slices,  and  it  presents  a pretty  marbled  appearance,  and  is  very  nice 
to  the  palate. 

Venison  and  mutton  are  both  dressed  by  the  same  directions. 

Stuffed  Beef  Steak. — A correspondent  of  the  Agriculturist  gives  the 
following : Take  a large  round  steak  free  from  bone  ; make  a dressing 
the  same  as  for  turkey,  and  spread  it  on  the  meat.  Roll  it  up  tight- 
ly, put  it  in  a cloth  and  boil  for  one  hour  in  just  enough  water  to  cov- 
er it. 

Improved  Mode  of  Cooking  Salt  Pork. — Cut  as  many  slices  as  may 
be  needed,  if  for  breakfast,  the  night  previous,  and  soak  till  morning 
in  a quart  or  two  of  milk  and  water,  one-third  milk — skimmed  milk, 
if  not  too  near  souring,  is  best ; rinse  till  the  water  is  clear,  and  then 
fry.  It  is  nearly  or  quite  as  nice  as  fresh  pork — both  the  fat  and  the 
lean  parts. 

Milk  Gravy. — The  principle  food  of  numerous  families  in  the  Uni- 
ted States,  consists  of  fried  pork,  pork  fat,  bread,  and  potatoes.  Fried 
pork,  in  particular,  mounts  the  table.  Three-fourths  of  those  who 
use  the  fat  fried  out  of  the  pork  for  gravy,  could  easily  furnish  milk 
and  cream,  and  form  a dish  much  more  luxurious,  without  any  addi- 
tional expense. 

Add  cream  to  your  milk,  if  you  have  it,  and  make  your  gravy ; 
firstly,  take  out  your  pork  from  the  fry-pan,  as  soon  as  well  done 
through,  and  all  the  fat  except  about  two  or  three  tablepoonfuls.  W et 


SELECTING  AND  COOKING  MEAT,  FISH,  FOWL,  ETC.  565 

up  a large  spoonful  of  flour  with  cold  water.  Stir  this  into  the  fat 
while  hot,  and  in  a few  seconds  add  your  milk,  two  cupfuls  or  more, 
and  stir  the  whole  together ; let  it  boil  about  five  minutes  with  the 
pork  in  it,  or  not.  This  makes  a healthy  and  palatable  gravy.  Clear 
pork  grease  is  bad  for  the  system  when  used  in  daily  food.  It  tends 
to  scrofula. 

Pork  Cake. — One  pound  salt  fat  pork,  and  one  pound  raisins,  chop- 
ped together  fine.  Two  cups  molasses.  One  cup  boiling  water.  One 
teaspoonful  soda.  Five  and  a half  cups  flour,  and  plenty  of  spice. 

The  following  is  highly  recommended  in  the  Country  Gentleman: 
Thirteen  ounces  fat  salt  pork  chopped  very  fine — pour  on  one  pint  boil- 
ing water ; let  it  stand  till  cold  ; add  one  teacup  molasses,  three  tea- 
cups of  sugar,  one  tablespoonful  cloves,  one  of  cinnamon,  one  of  sale- 
ratus,  nine  cups  flour,  one  pound  raisins. 

How  to  Cook  a Ham. — An  ol<J  and  experienced  cook  says : “ Never 
put  a ham  into  a kettle  of  cold  water,  and  be  equally  careful  never  to 
place  one  in  boiling  water.  First  let  the  water  become  luke-warm ; 
then  put  the  ham  in.  Let  it  simmer  or  boil  lightly  for  four  or  five  hours 
— five  is  better  than  four ; then  take  it  out  and  shave  the  rind  off. 
Rub  granulated  sugar  into  the  whole  surface  of  the  ham,  so  long  as  it 
can  be  made  to  receive  it.  Place  the  ham  in  a baking  dish,  with  a 
bottle  of  prime  cider.  Baste  occasionally  with  the  juice;  and  let  it 
bake  an  hour  in  a gentle  heat.  A slice  from  a nicely  cured  ham  thus 
cooked,  is  enough  to  animate  the  ribs  of  death.” 

Cleaning  Pigs ’ Feet. — Put  the  feet  in  cold  water  to  soak  over  night. 
With  a moderately  sharp  knife,  scrape  all  parts  thoroughly  until  the 
skin  is  clean  and  white.  Hold  the  lower  ends  in  hot  water  for  a min- 
ute or  two,  to  part  the  dew-claws  and  hoofs,  which  can  then  be  twisted 
off  with  the  hand.  Singe  in  a clear  flame  and  they  are  ready  to  boil 
for  souce  or  head-cheese. 

Mutton  as  an  Article  of  Food. — The  American  Agriculturist  says : 
“We  mean  to  repeat  a thousand  times,  or  at  least  till  what  we  say 
have  some  effect  upon  our  countrymen,  that  a pound  of  lean,  tender, 
juicy  mutton  can  be  produced  for  half  the  cost  of  the  same  quantity 
of  pork  ; that  it  is  infinitely  healthier  food,  especially  in  the  summer 
season,  and  those  who  eat  it  become  more  muscular ; and  can  do  more 
work  with  greater  ease  to  themselves  than  those  who  eat  fat  pork. 
We  know  nothing  more  delicious  than  smoked  mutton  hams  of  the 
Southdown  breeds  of  sheep.  Venison  itself  is  not  superior. 

Mutton  to  Eat  Like  Venison. — Take  a loin  of  mutton  and  bone  it  ; 
lay  it  on  the  fat  side  in  a stew  pan,  with  an  onion  stuck  over,  with 


566 


PRACTICAL  CYCLOPAEDIA. 


cloves  until  the  meat  is  slightly  brown.  Then  pour  over  it  one  pint 
of  broth,  a gill  of  port  wine,  half  a gill  of  catchup,  and  let  all  stew  to- 
gether gently  for  three  hours.  Serve  with  a rich  brown  sauce. 

The  hind  quarters  of  mutton  can  be  roasted  the  same  as  beef;  if 
you  wish  to  stuff  it,  take  out  the  kidney,  and  stuff  under  the  flank, 
and  skewer  down.  Hind  quarters  of  lamb  can  be  roasted  in  the  same 
way. 

Hashed  Hutton. — Cut  the  meat  into  thin  slices,  pepper,  salt,  and 
flour  it  according  to  your  palate.  Break  the  bone  to  suit  your  sauce- 
pan, and  add  water  according  to  the  size  of  your  bone — say  half  a 
pint.  Take  two  onions  sliced,  fry  them  a nice  dark  brown  in  a little 
lard  or  dripping;  mix  them  with  the  bone,  and  a crust  of  bread  roast- 
ed a dark  brown,  but  not  black.  Let  them  stew  about  half  an  hour. 
Strain  the  gravy,  add  the  meat  to  it,  let  it  coddle  slightly,  taste,  and 
add  a dust  more  flour  to  it  if  not  thick  enough ; pepper  and  salt  to 
fancy.  A little  lemon  peel  will  improve  the  flavor,  or  a little  lemon 
pickle,  or  any  other  pickle.  A little  catchup,  a little  of  Soyer's  sauce, 
and  a glass  of  port  wine,  separately  or  united,  form  a nice  seasoning. 

To  Boast  a Leg  of  Veal. — Cut  out  the  bone  with  a sharp  carving 
knife.  Fill  up  the  hole  with  stuffing,  and  skewer  the  lappet  over  to 
keep  in  the  stuffing. 

Hash. — Hash  is  cold  meat  or  fowls  minced,  and  stewed  with  rich 
seasoning  of  butter  or  cream  and  pepper. 

Salads. — Meat  salads  are  prepared  of  turkeys,  chickens  or  cold  veal. 
There  are  also  other  salads  prepared  of  lobsters,  oysters,  &c.  The 
last  are  little  used,  except  on  set  occasions,  save  where  those  things 
are  plenty  and  cheap. 

For  chicken  salad,  &c.,  boil  done — divest  the  fowls  of  skins,  bones, 
and  everything  else  but  the  breast  if  you  are  fastidious,  but  generally 
all  the  lean  of  a fowl  is  used.  Mince  the  meat  fine ; mix  with  it  fine- 
ly chopped  celery  and  India  pickle,  until  the  taste  of  both  is  entirely 
perceptible.  Just  before  using,  incorporate  with  it  the  dressing  fol- 
lowing : For  two  chickens,  the  finely  chopped  yelks  of  eight  hard  boil- 
ed eggs,  one-fourth  pint  of  pure  salad  oil  or  melted  butter,  two  heap- 
ing teaspoons  of  mustard,  one  of  pepper  and  salt,  and  one  teacup  of 
strong  celery  vinegar.  Mix  this  well,  and  stir  a little  of  this  into  a 
small  portion  of  prepared  meat.  If  any  ingredient  is  lacking,  add 
that  one  cautiously ; when  you  find  you  have  it  right,  mix  thoroughly 
a short  time  before  using. 

Sandwiches. — Slice  some  best  loaf  bread  thin  and  evenly.  Butter 
well  and  spread  over  some  mustard  sauce,  or  simply  sprinkle  with 


SELECTING  AND  COOKING  MEAT,  FISH,  FOWL,  ETC.  567 

mustard,  or  spread  a coat  of  nice  jelly,  then  a layer  of  grated  ham  or 
tongue,  or  cheese,  or  any  minced  relish.  Over  this  lay  another  slice 
of  bread,  prepared  as  the  first.  Lay  them  neatly  on  each  other  until 
the  plate  is  filled. 

Sandwiches  for  evening  parties  : Chop  fine  some  cold  dressed  ham, 
say  about  a quarter  of  a pound ; put  it  in  a basin  with  a tablespoon- 
ful of  chopped  pickles,  and  a teaspoonful  of  mustard,  a little  pepper  or 
Cayenne ; put  about  six  ounces  of  butter  in  a basin,  and  with  a spoon 
stir  quickly  till  it  forms  a kind  of  cream ; add  the  ham  and  seasoning, 
mix  all  well,  have  the  sandwich  bread  cut  in  thin  slices ; have  already 
cut,  thinly  intermixed  with  fat,  either  cold  roast  beef,  veal,  lamb,  mut- 
ton, poultry,  fowls,  pheasant,  grouse,  partridge,  &c.,  either  of  which 
lay  evenly,  and  not  too  thick,  on  your  bread ; season  with  a little  salt 
and  pepper ; cover  over  with  another  piece  of  bread  ; when  your  sand- 
wich is  ready,  cut  them  in  any  shape  you  like,  but  rather  small  and 
tastily,  and  serve.  You  may  keep  them  in  a cold  place,  if  not  wanted, 
as  they  will  keep  good  under  cover  for  twelve  hours. 

Delicate  Breakfast  Rashers  from  Cold  Boiled  Bacon. — Cut  the  ba- 
con into  slices  about  a quarter  of  an  inch  thick  ; grate  over  them  some 
crust  of  bread,  and  powder  them  well  with  it  on  both  sides ; lay  the 
rashers  on  a cheese  toaster,  and  brown  them  on  both  sides. 

Excellent  to  accompany  poached  or  fried  eggs,  and  for  a garnish 
around  veal  cutlets,  or  sweet  breads,  or  hashed  calf's  head,  or  dishes 
of  green  peas  or  beans. 

Botch  Botch. — Make  a stock  with  two  pounds  of  the  neck  of  mutton 
and  four  quarts  of  water.  When  it  boils,  have  ready,  cut  in  dice,  a 
good  quantity  of  young  turnips,  carrots,  and  the  tops  of  cauliflowers, 
with  one  or  two  lettuces  cut  very  small.  Put  these  vegetables,  with 
a pint  of  full-grown  peas,  pepper  and  salt,  into  the  boiling  stock.  Let 
them  boil  for  an  hour  and  a half,  then  add  three  pints  of  green  peas, 
and  four  or  six  lamb  or  small  mutton  chops.  Take  out  the  neck,  and 
let  it  boil  for  one  hour  longer,  when  it  will  be  ready  for  serving. 

Winter  Botch  Botch. — Boil  for  two  hours  (or  more,  if  not  perfectly 
tender,)  one  pound  of  peas ; pulp  them  through  a seive.  Put  on,  in  a 
separate  saucepan,  one  gallon  of  water,  three  pounds  of  mutton  chops, 
some  salt  and  pepper,  one  and  one-half  pound  of  carrots,  the  same  of 
turnips,  cut  small.  Boil  till  the  vegetables  become  tender,  which 
may  be  in  about  two  hours.  Add  the  strained  peas  to  it,  and  let  it 
boil  a quarter  of  an  hour,  when  it  is  ready  to  serve. 

Botch  Botch,  or  Save- All. — Cut  hog’s  liver  in  small  pieces.  To  each 
liver  put  one  pint  of  sliced  onions.  Boil  them  till  tender  in  the  1'quid 


568 


PEACTICAL  CYCLOPAEDIA. 


where  head  cheese  has  been  boiled.  Then  add  the  scraps  of  leaf  fat 
(the  more  the  better.)  Boil  all  together  for  ten  minutes.  Then  skim 
out  the  contents.  Bun  it  through  the  sausage  cutter.  Put  it  in  the 
liquid  again ; stir  and  season  it  well  with  pepper  and  salt ; dip  it  out, 
and  put  it  in  pans  or  jars.  When  cold,  pour  a little  melted  lard  over 
it,  and  it  will  keep  good  until  April,  unless  eaten  before.  To  prepare 
it  for  the  table,  cut  it  in  slices,  put  in  a fryer  with  a little  water,  and 
let  it  fry  a few  minutes,  and  you  have  a cheap  dish,  not  to  be  sur- 
passed. So  says  one  who  has  fried  it. 

To  Cook  Chickens. — The  following  is  highly  recommended : Cut 
the  chicken  up,  put  it  in  a pan,  and  cover  it  with  water,  let  it  stew 
as  usual,  and  when  done  make  a thickening  of  cream  and  flour,  add- 
ing a piece  of  butter  and  pepper  and  salt ; have  made  and  baked  a 
pair  of  shortcakes,  made  as  for  pie-crust,  but  rolled  thin  and  cut  in 
small  pieces.  This  is  much  better  than  chicken  pie,  and  more  simple 
to  make.  The  crusts  should  be  laid  on  a dish,  and  the  chicken  gravy 
put  over  it  while  both  are  hot. 

Chicken  Panada. — Boil  a chicken  till  about  three  parts  ready  in  a 
quart  of  water ; take  off  the  skin,  cut  the  white  meat  off  when  cold, 
and  put  into  a marble  mortar ; pound  it  to  a paste  with  a little  of  the 
water  it  was  boiled  in,  season  with  salt,  a grate  of  nutmeg,  and  the 
east  bit  of  lemon  peel.  Boil  gently  for  a few  minutes  to  the  consist- 
ency you  like ; it  should  be  such  as  you  can  drink,  though  tolerably 
thick.  This  conveys  great  nourishment  in  a small  compass. 

White  Fricassed  Fowl. — Cut  up  a fowl  and  put  in  a stew  pan  with 
sufficient  water  to  cover  it,  add  a few  grains  of  whole  pepper  and  a 
sliced  onion,  let  it  stew  until  tender.  Take  it  up,  and  add  to  the  li- 
quor in  which  it  was  stewed  a teacupful  of  cream,  two  tablespoonfuls 
of  flour,  butter  size  of  a walnut,  and  a pinch  of  salt,  well  worked  to- 
gether. Boil  a minute  and  pour  over  the  fowl. 

Chicken  Pie. — Take  a pair  of  good  young  chickens,  cut  them  in 
small  pieces,  adding  a proper  quantity  of  pepper  and  salt,  and  small 
strips  of  salt  pork,  and  put  the  whole  into  a saucepan  and  cover  with 
water.  Boil  for  half  an  hour ; add  flour  and  butter  to  thicken  the 
gravy.  Prepare  a large  dish  for  baking  it,  served  with  paste ; put 
the  whole  into  the  dish  and  cover  again  with  a good  rich  paste,  and 
bake  the  pie  half  an  hour.  It  is  best  while  fresh  from  the  fire. 

Fried  Chicken. — Cut  up  and  dip  into  a little  flour,  or  first  in  yelk 
of  eggs,  and  after  in  grated  cracker  or  bread  crumbs.  Fry  a nice 
light  brown  in  butter  or  lard.  Serve  with  butter  or  cream  gravy. 

A Superior  Curry. — Half  roast  a nice  plump  chicken,  baste  it  well 


SELECTING  AND  COOKING  MEAT,  FISH,  FOWL,  ETC.  569 

with  good  butter,  and  fry  two  large  onions  a light  brown  color  in  the 
dripping.  Then  cut  the  chicken  in  pieces  and  put  them  into  a stew 
pan  with  the  fried  onions  and  one  clove  of  garlic,  two  dessertspoon- 
fuls of  curry  powder,  one  ounce  of  butter,  four  or  five  blanched  al- 
monds, well  bruised  in  a mortar,  and  water  enough  to  cover  the  whole. 
Let  it  simmer  till  the  pieces  are  quite  tender,  and  serve  up  with  a 
squeeze  of  lemon  and  salt  to  taste. 

Chicken  and  lurkey  Patties . — Mince  some  cold  chicken  or  turkey ; 

. put  to  it  some  of  the  gravy,  or,  if  you  have  none,  line  your  pie  dish 
with  a paste ; put  in  your  minced  meat ; work  some  flour  and  butter 
together,  and  lay  bits  all  over  the  meats ; then  nearly  fill  the  dish 
with  water ; season  with  pepper  and  salt,  and,  if  liked,  a little  ground 
mace ; cover  with  a nice  paste,  and  cook  till  the  crust  is  done. 

Boast  Turkey. — Have  the  turkey  cleaned  and  washed  nicely ; put 
it  in  the  pan  in  which  it  is  to  roast ; season  it  with  salt  and  pepper  ; 
fill  the  body  with  dressing,  as  for  roast  goose,  the  crop  the  same  as 
for  roast  ducks  ; place  in  the  p;m  back  upward ; dredge  a little  flour 
over,  and  one  large  tablespoonful  in  the  pan,  with  water  sufficient  to 
make  gravy,  which  stir  well  together  before  setting  in  the  oven.  Baste 
frequently,  and  when  a nice  brown,  turn  it  over,  that  it  may  be  of  an 
equal  color  all  around.  Should  the  gravy  boil  away,  and  not  leave 
sufficient  in  the  pan,  a teacupful  of  hot  water  may  be  added,  with  a 
little  more  flour,  if  necessary;  stir  it  well,  and  let  it  simmer  two  or 
three  minutes,  then  serve  hot. 

Boiled  Turkey. — Clean  the  turkey,  wash  it  well,  season  the  inside 
with  pepper  and  salt ; dredge  a little  flour  over,  and  pin  it  in  a clean 
towel ; put  it  into  a kettle  of  hot  water  that  has  been  salted ; let  it 
boil  slowly ; when  done  send  it  to  table  hot.  This  is  eaten  with  oys- 
ter sauce,  or  drawn  butter,  as  preferred. 

To  Boast  a Goose. — Take  a young  goose,  pick,  singe,  and  clean 
well.  Make  the  stuffing  with  two  ounces  of  onions,  (about  four  com- 
mon-sized,) and  one  ounce  of  green  sage,,  chopped  very  fine.  Then 
add  a large  coffeecup  of  stale  bread  crumbs,  and  the  same  of  mashed 
potatoes ; a little  pepper  and  salt,  a bit  of  butter  as  big  as  a walnut, 
the  yelk  of  an  egg  or  two ; mix  these  well  together  and  stuff  the 
goose.  Do  not  fill  it  entirely ; the  stuffing  requires  room  to  swell. 
Spit  it ; tie  the  spit  at  both  ends  to  prevent  its  swinging  round,  and 
to  keep  the  stuffing  from  coming  out.  The  fire  must  be  brisk.  Baste 
it  with  salt  and  water  at  first,  then  with  its  own  dripping.  It  will 
take  two  hours  or  more  to  roast  it  thoroughly. 

A green  goose,  that  is,  one  under  four  months  old.  is  seasoned 


570 


PRACTICAL  CYCLOPAEDIA. 


with  pepper  and  salt,  instead  of  sage  and  onions.  It  will  roast  in  an 
hour. 

Sauce  for  Roasted  Goose. — Put  into  a saucepan  a tablespoonful  of 
made  mustard,  half  a teaspoonful  of  Cayenne  pepper,  a glass  of  port 
wine  and  a gill  of  gravy ; mix,  and  warm,  and  pour  it  through  a slit 
in  the  apron  into  the  body  of  the  goose  just  before  serving. 

To  Make  a Stuffing  for  All  Kinds  of  Meat  and  Poultry. — Take  a five 
cent  loaf  of  stale  baker’s  wheat  bread.  Bub  it  up  fine ; save  out  in  a 
bowl  one-quarter  part ; put  the  rest  in  a pan,  and  jam  it  with  the  po- 
tato masher ; put  in  about  two  ounces  of  butter,  or  fat  salt  pork,  cut 
fine,  two  fresh  eggs,  a tablespoonful  of  sweet  herbs,  thyme,  sweet  mar- 
joram, and  summer  savory,  equal  parts,  rubbed  fine ; teaspoonful  of 
salt,  or  to  the  taste,  tablespoonful  of  flour,  and  thicken  with  the  dry 
bread  till  quite  thick. 

To  Cook  Eggs. — It  is  stated  in  a newspaper  that  this  is  a sure  rule 
for  cooking  eggs : “ Put  them  in  cold  water ; when  the  water  boils 
take  out  your  eggs,  and  they  will  be  found  just  right,  unless  you  re- 
quire them  boiled  hard.  If  so,  let  tUbm  cook  for  half  an  hour,  and 
they  will  digest  much  easier,  and  be  found  more  palatable  than  the 
waxy-like  eggs  generally  brought  on  for  hard  boiled.” 

To  make  an  Omelet. — Take  three  teaspoonfuls  of  milk  for  each  egg, 
and  a pinch  of  salt  to  each  one  also.  Beat  the  eggs  lightly  for  three 
or  four  minutes,  and  pour  them  into  a hot  pan  in  which  a piece  of 
butter  the  size  of  a walnut  has  been  melted  a moment  before.  The 
mass  will  begin  to  bubble  and  rise  in  flakes  immediately,  and  the  bot- 
tom must  be  lifted  incessantly  with  a clean  knife  so  that  the  softer 
parts  run  in.  An  omelet  should  be  cooked  about  three  or  four  min- 
utes, and  made  in  this  way  will  melt  in  the  mouth. 

For  a cheap  omelet,  if  there  are  no  social  objections  to  your  eating 
onions,  try  the  following : Beat  up  the  yelks  of  three  eggs,  add  half  of 
a good-sized  onion,  chopped  very  fine,  and  a tablespoonful  of  chopped 
parsley.  The  shredding  of  the  onion  to  a sufficient  degree  of  fineness 
is  very  important,  as  the  short  time  required  to  fry  the  omelet  would 
be  sufficient  to  cook  the  onion.  Have  ready  some  butter  or  nice  drip- 
ping, which  should  be  boiling  hot  when  the  beaten  egg  is  stirred  in. 
It  should  be  of  a light  brown  on  the  under  side.  It  may  be  browned 
on  the  top  by  holding  the  pan  of  the  hot  shovel  over  it. 

An  omelet  is  sometimes  made  in  this  manner  : F our  eggs  and  a cup 
of  sweet  milk  are  beat  together,  then  cooked  over  a moderate  fire,  in 
a skillet,  in  which  a piece  of  butter  the  size  of  a walnut  has  first  been 


SELECTING  AND  COOKING  MEAT,  FISH,  FOWL,  ETC.  571 

melted.  Parboiled  ham  cut  into  small  bits  and  mixed  with  the  omelet 
when  put  in  the  skillet  is  liked  by  some. 

French  Omelet. — Three  eggs,  (the  yelks  and  whites  beaten  separate- 
ly,) three  tablespoonfuls  milk,  one  teaspoonful  flour,  and  a pinch  of 
salt.  Stir  the  flour  and  milk  with  the  yelks  of  the  eggs.  Beat  the 
whites  of  the  eggs  to  a stiff  froth,  and  mix  with  the  other  ingredients. 

How  to  Test  Eggs. — There  is  no  difficulty  whatever  in  testing  eggs ; 
they  are  mostly  examined  by  a candle.  Another  way  to  tell  good  eggs 
is  to  put  them  in  a pail  of  water,  and  if  they  are  good  they  will  lay  on 
their  sides,  always ; if  bad,  they  will  stand  on  their  smaller  end,  the 
large  end  always  uppermost,  unless  they  have  been  shaken  considera- 
bly, when  they  will  stand  either  end  up.  Therefore,  a bad  egg  can 
be  told  by  the  way  it  rests  in  the  water — always  end  up  never  on  its 
side.  Any  egg  that  lies  flat  is  good  to  eat  and  can  be  depended  upon. 
Eggs  are  good  which  are  diaphanous,  or  show  a faint  reddish  color, 
when  held  in  a dark  place,  toward  a candle  or  other  light,  when  held 
in  the  circle  made  by  the  thumb  and  fore  finger ; they  are  bad  in  pro- 
portion as  they  seem  black.  This  is  an  infallible  test. 

How  to  eat  an  Egg. — Another  newspaper  article  says  : “ By  the 
usual  mode  of  introducing  the  salt  it  will  not  mix  or  incorporate  with 
the  egg ; the  result  is,  you  either  get  a quantity  of  salt  without  egg, 
or  egg  "without  salt.  Put  a drop  or  two  of  water,  tea,  coffee  or  other 
liquid  you  may  have  on  the  table  at  the  time,  then  add  the  salt,  and 
stir.  The  result  is  far  more  agreeable,  the  drop  of  liquid  is  not  tasted.” 

Fish. — This  article,  always  esteemed  a luxury  in  or  out  of  season, 
off  the  coasts  and  great  rivers,  is  cooked  in  many  ways,  but  we  give 
but  three  tfr  four  leading  ones.  The  fish  should  be  fresh,  well  cleaned, 
out  and  inside,  not  soaked  in  water,  and  if  to  be  kept  at  all,  must  be 
in  ice  entirely.  The  gills  are  red,  eyes  not  sunken,  and  the  whole 
body  elastic,  of  a fresh  fish. 

Baked  Fish. — Cut  two  or  three  slices  of  best  bread,  butter  it,  and 
powder  with  mace  and  pepper.  Dip  the  bread  quickly  in  some  good 
wine,  lay  it  in  the  fish  and  tie  it  securely.  Put  some  wine  and  water 
into  the  bottom  of  the  pan,  and  baste  the  fish  with  it  freely  until  it 
bakes  quite  done.  While  baking,  mix  a quarter  of  a pound  of  butter 
with  a heaping  teaspoonful  of  flour,  to  a cream.  Stir  this  into  the 
gravy  after  you  have  taken  the  fish  up,  and  use  it  for  sauce.  You 
may  stuff  a fish  as  you  would  a chicken,  and  use  drawn  butter  flavored 
with  a pleasant  catchup  or  egg  sauce. 

Boiled  Fish. — Lay  whatever  fish  you  wish  to  boil  on  a strainer  in 
the  kettle.  Let  your  kettle  come  to  a boil  slowly.  When  you  think 


572 


PRACTICAL  CYCLOPAEDIA. 


it  done,  see  with  a knife  whether  the  spine  is  loose  in  the  flesh.  If 
done,  lift  up  and  drain  perfectly.  Lay  the  fish  in  a clean  white  nap- 
kin, fold  it  over,  and  send  to  the  table  immediately — or  pour  the  sauce 
hot  over  the  fish,  and  cover  it. 

Broiled  Fish. — Cut  into  nice  slices,  and  over  a clear  fire  of  coals  pul 
it  on  a gridiron  until  well  done,  turning  it  over  carefully.  Keep  a 
dish  with  melted  butter  in  it,  seasoned  with  pepper  and  catchup,  and 
lay  the  pieces  in  it ; when  done  turn  them  over  and  cover  closely. 

Fried  Fish. — Lay  small  fish  or  pieces  of  large  fish  into  a pan  with 
sweet  hot  lard  or  butter.  Fry  brown  on  both  sides.  There  should 
be  enough  grease  to  cover  the  fish  well,  or  it  will  stick  and  burn.  This 
is  a gross  dish,  and  requires  some  good  sauce  to  molify  its  strong  taste, 
especially  if  fried  in  lard.  Some  persons  dip  small  fish  in  corn  meal 
before  frying. 

How  to  Cook  Shad. — Shad  are  excellent  when  baked,  either  on  a 
board,  which  is  the  best,  or  by  the  following  mode  : Stuff  them  with 
a seasoning  made  of  bread  crumbs,  butter,  salt,  pepper,  and  (if  agree- 
able) parsley  and  spices.  Bake  from  three  quarters  of  an  hour  to  an 
hour.  Shad  broiled  is  also  excellent,  but  it  is  spoiled  by  frying , as  it 
loses  nearly  all  its  fine  flavor.  This  being  a moist  fish,  it  should  nev- 
er be  boiled.  Those  who  never  eat  a baked  or  broiled  shad,  know 
nothing  of  that  excellence  which  we  claim  for  this  fish  over  all  others. 

To  broil  a shad,  scrape  and  scale  it ; split  it  down  the  back,  wash  it 
clean,  wipe  it  dry,  lay  the  flesh  side  on  to  the  gridiron,  broil  ten  or 
fifteen  minutes ; then  turn  it  skin  down,  broil  it  ten  minutes ; dish  it, 
and  rub  it  over  with  a little  sweet  butter ; serve  hot. 

Oysters. — Oysters  are  among  the  most  healthful,  and  nutritious  of 
all  the  articles  furnished  for  the  table.  When  fresh,  they  are  proba- 
bly most  nourishing  when  eaten  raw ; but  they  should  not  be  “ bolted 
down,”  as  is  the  custom  of  some  who  love  this  bivalve.  They  should 
be  thoroughly  masticated,  or  in  other  words,  made  to  feel  the  teeth. 

Cooking  Oysters. — Oysters  have  become  so  common,  even  in  our  far 
western  homes,  that  it  falls  to  the  lot  of  most  housewives  to  cook  them, 
the  printed  directions  on  the  cans  often  mislead.  It  is  very  rare  that 
you  can  use  much  of  the  liquor  of  pickled  oysters  ; it  is  too  salt.  Al- 
most uniformly  they  should  be  washed,  and  if  very  salt,  soaked.  After 
that  they  may  be  used  as  fresh  canned  oysters,  and  neither  kind  may 
be  expected  the  earnest  compliment  of  a guest  from  oyster  regions,  of 
tasting  “ quite  like  those  just  from  the  shell.” 

Stewed  Oysters. — Put  sufficient  water  with  the  liquor  from  fresh  oys- 
ters to  cover  them  in  a dish.  Drain  the  liquor  into  a kettle,  and  when 


SELECTING  AND  COOKING  MEAT,  FISH,  FOWL,  ETC.  573 

it  comes  to  a fair  boil,  put  in  the  oysters  and  cook  as  much  as  you 
like  them.  Tastes  vary  extremely  on  that  point.  Stir  in  a cup  of 
sweet  cream  or  fresh  milk,  with  a lump  of  butter  as  large  as  a walnut 
for  a small  can  of  oysters.  Season  with  pepper,  salt  and  a blade  of 
mace,  if  you  like.  Some  persons  use  white  wine  instead  of  milk. 

A French  Method. — This  receipt  is  handed  down  as  the  invention  of 
the  celebrated  Marshal  St.  Evremont,  whose  taste  was  educated  in  the 
Court  of  the  Grande  Monarque  : Take  what  quantity  of  oysters  you 
will  and  wash  them  in  their  water ; lay  them  in  a stewpan  and  strain  * 
their  water  upon  them ; add  a good  lump  of  butter,  which  (when  mel- 
ted) should  be  half  as  much  as  the  water,  season  with  salt ; boil  smart- 
ly with  the  lid  on,  and  when  it  is  half  cooked  put  in  some  crusts  of 
light  French  bread  and  finish  the  boiling. 

Fried  Oysters. — Beat  up  a couple  or  three  eggs  in  a cup,  and  rasp 
bread  crumbs  on  a plate  with  sweet  herbs  powdered,  and  lemon  peel. 
Dry  the  oysters,  as  much  as  possible,  souse  them  in  the  eggs,  and  cov- 
er them  with  crumbs.  Fry  them  in  plenty  of  good  butter. 

Another  Way. — Take  large  oysters,  wash  them  clean  out  of  the  li- 
quor, wipe  them  dry,  dip  them  in  eggs  and  crumbs,  and  fry  them  in 
hot  fat.  Or  dip  them  in  a nice  batter  and  fry  them  in  butter. 

Baked  Oysters. — Three  eggs,  half  a pint  of  cream,  half  pint  of  oys- 
ters and  a little  salt — bake. 

Scalloped  Oysters. — Take  crackers  or  rusked  bread ; pound  fine  ; 
butter  a pan,  and  put  in  alternate  layers  of  crumbs  and  oysters,  hav- 
ing a layer  of  crumbs  at  the  top ; season  them  with  salt  and  pepper ; 
and  add  a little  butter  and  oyster  juice  sufficient  to  moisten  the  whole; 
bake  till  brown. 

Oyster  Patties. — Prepare  a rich  paste  as  for  a chicken  pie ; line  a 
bake  dish  or  little  patty-pans ; set  in  the  stove  and  bake  done,  but  not 
brown.  Have  ready  some  stewed  oysters,  with  a very  rich  gravy  of 
butter  or  cream.  Fill  the  dish  or  lay  a large  oyster  in  each  patty, 
and  cover  with  gravy.  You  may  bake  little  lids  of  paste  and  lay  over 
the  patties,  but  they  are  usually  open.  The  dish  must  be  covered  and 
baked  as  a chicken  pie  if  you  bake  in  a pie-pan. 

A dish  bottom  covered  with  bread  crumbs,  then  a layer  of  oysters 
with  a bit  of  butter  on  them,  and  a sprinkle  of  pepper  and  salt ; then 
a layer  of  crumbs  and  again  of  oysters,  is  a very  nice  dish  when 
baked  well.  Layer  of  crumbs  on  top. 

Plain  Oyster  Patties. — Make  little  round  loaves,  or  take  small 
French  rasps ; make  a hole  in  the  top  of  each,  and  scrape  out  a portion 
of  the  crumb.  Put  some  oysters  into  a stewTpan  with  their  own 


574 


PEACTICAL  CYCLOPAEDIA. 


liquor,  and  add  to  them  the  crumbs  of  bread  rubbed  or  grated  fine, 
and  a lump  of  butter ; season  with  black  pepper,  and  a sprinkle  of 
Cayenne ; stew  for  five  or  six  minutes,  and  then  put  in  a spoonful  of 
good  cream.  Fill  the  rasps  or  loaves,  and  cover  with  the  bits  of 
crust  previously  cut  off ; set  them  in  an  oven  for  a few  minutes  to 
crisp. 

Minced  veal,  lamb,  poultry,  game,  &c.,  may  be  done  in  the  same 
way  as  for  paste  patties. 

To  Cook  Clams. — Take  one  dozen  clams,  open,  saving  juice  and 
meat ; chop  the  meat  fine.  Take  six  eggs,  mixing  the  whites  and  the 
yelks ; then  mix  the  clams,  juice  and  meat,  with  the  eggs,  and  cook 
over  a slow  fire,  stirring  constantly,  till  the  mixture  has  the  consist- 
ency of  stiff  cream.  Take  off  and  serve. 

To  bake  them,  take  four  eggs,  half  a pint  sweet  milk  or  cream, 
twelve  clams,  and  bake  fifteen  to  twenty  minutes. 

To  Cook  Lobsters. — For  stewed  lobster,  take  out  all  the  meat  and 
soft  part  from  the  body,  and  cut  it  into  small  bits ; put  them  into  a 
saucepan  with  two  cups  of  white  stock,  a little  mace,  cayenne  and 
salt ; dredge  in  some  flour,  some  bits  of  butter,  and  stew  it  about  ten 
or  fifteen  minutes ; stir  it  frequently,  and  when  done,  add  a little  vin- 
egar or  white  wine. 

Lobster  Cutlets. — Boil  two  good  lobsters,  and  take  out  all  the  meat, 
mince  it  very  fine,  or  pound  in  a mortar ; put  it  in  a stew  pan  with  a 
small  piece  of  butter,  salt  and  white  pepper,  a little  lemon  juice  and 
sugar.  Set  it  on  the  fire,  and  stir  until  it  boils  up.  Take  from  the 
fire,  put  an  egg  with  it,  stir  it  well,  and  add  another  egg  if  the  quan- 
tity of  lobster  requires  it,  and  then  set  to  cool.  When  cold  make  into 
the  shape  of  lamb  cutlets ; when  all  are  made,  have  an  egg  beat  up, 
brush  the  cutlets,  rolling  them  in  bread  crumbs ; as  you  do  them, 
take  the  small  red  toes  of  the  lobster  for  a point  to  each  cutlet ; press 
them  up  to  where  the  bone  of  the  cutlet  is,  and  fry  with  sweet  butter 
of  a light  brown.  F or  those  who  like  it,  a gravy  may  be  made,  brown 
with  cream  and  flavored  with  anchovy. 


COOKING  VEGETABLES. 

This  is  the  simplest  branch  of  culinary  art — one  with  which  much 
pains  should  be  taken,  that  our  people,  especially  laborers,  might  bs 


COOKING  VEGETABLES. 


575 


tempted  to  change  the  unhealthy  and  expensive  habit  they  have  of 
subsisting  so  much  on  meats.  As  a rule,  vegetables  should  be  cooked 
while  fresh.  They  should  be  perfect  of  their  kind.  Iron  pots  or  tin 
saucepans  should  be  used  in  cooking  vegetables  chiefly.  Copper,  brass 
or  bell  metal  discolor  and  render  poisonous  articles  having  acid  in 
them. 

An  earthen  or  stone  crock  with  a lid  stews  fruit  nicely. 

Delicate  preparations  that  would  be  easily  burned,  should  be  put  in 
a china  or  tin  kettle,  and  placed  in  a pot  of  boiling  water.  Such  pre- 
parations, however,  usually  belong  to  what  is  erroneously  termed  des- 
sert— that  word  meaning,  according  to  English  precedent,  fruit, 
nuts,  etc. 

Vegetables  should  be  picked  and  washed  clean,  and  laid  in  cold  water 
until  just  ready  for  cooking.  Potatoes,  parsnips,  and  roots  generally, 
should  be  thrown  into  cold  water  as  soon  as  pared,  or  they  turn  black. 
A little  salt  should  be  thrown  into  the  water  where  vegetables  are 
cooked,  and  green  ones  should  be  put  in  boiling  water  at  the  start. 

Only  use  as  much  water  as  will  cover  them  properly ; they  are 
washy  if  cooked  in  too  much.  There  are  some  exceptions  to  this  rule. 
When  turnip  greens  grow  old,  to  change  the  water  when  cooking,  ren- 
ders them  milder.  Also  dry  beans  and  peas  should  have  the  water 
changed  after  parboiling  them. 

Drain  all  vegetables  perfectly.  Those  to  be  dressed  with  drawn 
butter,  should  be  saturated  simply  with  it.  It  is  not  desirable  to  have 
them  served  up  with  it  as  you  would  meat  with  gravy. 

Use  of  Salt  in  Cooking  Vegetables. — If  one  portion  of  vegetables  be 
boiled  in  pure  distilled  or  rain  water,  and  another  to  which  a little 
salt  has  been  added,  a decided  difference  is  perceptible  in  the  tender- 
ness of  the  two.  Vegetables  boiled  in  pure  water  are  vastly  inferior. 
This  inferiority  may  go  so  far  in  the  case  of  onions,  that  they  are  al- 
most entirely  destitute  of  either  taste  or  color,  though  when  cooked  in 
salted  water,  in  addition  to  the  pleasant  taste,  they  have  a peculiar 
sweetness  and  a strong  aroma.  They  also  contain  more  soluble  mat- 
ter than  when  cooked  in  pure  water.  Water  which  contains  1-420  of 
its  weight  of  salt  is  far  better  for  cooking  vegetables  than  pure  water 
because  salt  hinders  the  solution  and  evaporation  of  the  soluble  and 
flavoring  principles  of  the  vegetables. 

Potatoes. — The  proper  cooking  of  good  food  is  an  essential  element 
of  good  health  in  all  civilized  countries.  The  general  use  of  the  pota- 
to shows  that  it  is  palatable  and  healthful.  It  has  the  same  amount 
of  nutriment  as  the  egg,  thirteen  per  cent. ; it  has  twipe  the  nutri- 


576 


PRACTICAL  CYCLOPAEDIA. 


ment  of  coffee,  half  as.  much  as  beef.  It  requires  two  hours  and  a half 
for  digestion,  raw  cabbage  two  hours,  roast  beef  an  hour  longer,  roast 
poik  an  hour  longer  still.  It  is  claimed  that  the  outer  quarter  of  an 
inch  of  the  potato  contains  more  nourishment  than  the  entire  remain- 
der. Hence  peeling  is  a waste.  They  should  be  cooked,  then  the 
very  thin  skin  is  easily  removed,  and  the  whole  nourishment  remains. 
Late  in  the  spring,  as  the  potato  prepares  for  sprouting,  the  outer 
portion  becomes  rank,  and  it  is  better  to  peel  before  cooking.  If  kept 
in  a dark  place,  sprouting  is  much  retarded,  and  further  if  the  sprouts 
are  rubbed  off  with  the  hands.  The  lighter  a potato  is,  the  more 
mealy  and  palatable  it  will  be  after  cooking ; hence  the  good  ones 
float,  while  others  sink  in  strong  salt  water.  Boiled  potatoes  are  not 
digested  so  easily  or  so  soon  as  if  baked  or  roasted. 

How  to  Choose  Potatoes. — Observe  as  a general  rule,  says  Soyer, 
that  the  smaller  the  eye  the  better  the  potato,  as  when  they  are  too 
full  in  the  eye  they  are  either  of  an  inferior  quality  or  are  running  to 
seed.  To  ascertain  if  they  are  sound,  nip  a piece  from  the  thickest 
end  with  ypur  finger  nail ; if  good,  the  inside  will  either  be  of  a good 
white,  yellow  or  reddish  hue,  according  to  the  sort  and  quality ; if,  on 
the  contrary,  they  are  spotted,  they  are  bad,  or  getting  so ; but 
though  this  part  may  be  slightly  touched,  by  cutting  a.  little  off  the 
outside,  they  may  prove  fit  for  boiling. 

COOKING  POTATOES. 

Boiling. — The  usual  way  is  to  put  them  into  cold  water,  either  thin- 
ly peeled,  or  with  the  skin  on,  and  well  washed,  gradually  heating  the 
water  and  boiling  slowly  until  done,  when  the  water  is  poured  from 
them,  some  salt  thrown  in,  a napkin  put  over  them,  and  then  set  by 
the  side  of  the  fire  to  keep  hot. 

Dr.  Hall  advises  to  put  them  in  cold  water  with  the  skin  on,  and 
gradually  heat  the  water ; when  near  boiling,  add  more  cold  water ; 
if  thus  checked,  the  skins  will  not  crack  until  the  potato  is  thorough- 
ly done ; pour  off  the  water  and  let  the  skins  become  dry,  before 
peeling. 

The  Irish  nick  out  a piece  of  the  skin  before  putting  them  in  the 
pot.  The  potatoes  of  each  cooking  should  be  nearly  of  the  same  size, 
that  all  may  be  equally  done.  They  should  not  be  covered  with  more 
than  an  inch  of  water,  that  they  may  be  just  covered  at  the  finish ; 
they  will  become  waxy  and  watery  if  allowed  to  remain  in  the  water 
a moment  after  they  are  well  done.  After  they  are  dried  they  can 


COOKING  VEGETABLES. 


577 


be  kept  hot  and  mealy  some  time  if  covered  with  a napkin.  Mod- 
erate sized  potatoes  should  be  done  enough  in  a quarter  of  an  hour. 

A good  authority  recommends  to  put  potatoes  of  equal  size  into  wa 
ter  while  boiling  hot,  when  done,  cover  the  pot  with  a coarse  cloth, 
and  return  it  to  the  fire  for  five  minutes,  when  they  are  ready  for  the 
table . Even  watery  potatoes  are  thus  made  mealy. 

Daniel  Webster,  in  a letter  to  his  son,  promising  to  dine  with  him, 
gives  these  directions : “Let  these  potatoes  be  peeled  early  and 
thrown  into  a basin  of  cold  water  till  time  to  cook  them.  Let  them 
be  boiled  in  a good  deal  of  water.  When  done,  pour  off  all  the  water, 
shake  up  the  potatoes  a little,  hang  on  the  pot  again,  and  then  bring 
them  to  the  table.  I remember  when  we  heard  Hannah  Curtis  shak- 
ing her  pot,  we  knew  that  dinner  was  coming.” 

Potatoes  half  boiled  may  be  sliced  and  broiled,  or  they  may  be 
fried  until  they  acquire  a nice  brown.  Potatoes  three  parts  done 
may  be  put  into  the  dripping  pan  to  receive  the  dripping  from  the 
meat ; in  this  way  they  are  excellent,  and,  at  the  same  time,  economy 
is  consulted. 

To  Improve  Soggy  Potatoes. — After  they  are  sufficiently  boiled,  and 
the  skins  taken  off,  place  them  in  a dry  cloth,  and  express  the  moist- 
ure by  a slight  wringing.  They  will  then  appear  mealy,  and  taste 

well. 

Potatoes,  when  boiled,  if  either  waxy  or  to  be  eaten  with  cold 
meat,  should  be  peeled  and  put  whole  on  the  gridiron  until  nicely 
browned. 

A contributor  to  the  Country  Gentleman  says  : To  boil  perfectly, 
take  those  of  the  same  size,  cover  them  with  water,  with  a little  salt, 
and  a piece  of  lime  as  big  as  a hickory  nut.  When  you  can  stick  a 
fork  in  them  easily,  pour  off  the  water,  and  put  them  in  your  oven 
stove  and  dry  them. 

Baked  Potatoes. — The  best  way  to  cook  a potato  is  to  bake  or  roast 
it  in  an  oven;  when  done,  crack  the  skins  open  and  allow  them  to  dry 
out  for  a few  minutes  before  placing  them  on  the  table. 

Dr.  Hall  says  : Clean  well,  nick  out  a small  piece,  and  roast.  A 
little  butter  over  the  skin  crisps  them. 

Fried  potatoes  may  be  cut  from  raw,  half  an  inch  thick  ; fry  quick- 
ly in  hot  fat,  let  grease  drip  off,  dry,  salt  and  use. 

Cold  potatoes  fried  : Put  a bit  of  cream  dripping  into  a frying-pan : 
when  it  is  melted,  slice  in  your  potatoes  with  a little  pepper  and  salt ; 
put  them  on  the  fire ; keep  stirring  them ; when  they  are  quite  hot 
they  are  done. 

37 


578 


PRACTICAL  CYCLOPAEDIA. 


Stewed  potatoes,  peeled,  cut  into  pieces,  and  stewed  with  fat  pork, 
are  very  eatable,  improved  with,  a little  cream.  Potatoes  should  be 
always  boiled  a little  before  putting  into  stews,  as  the  first  water  is  a 
little  poisonous. 

Potatoes  Mashed. — When  your  potatoes  are  thoroughly  boiled,  drain 
them  quite  dry,  pick  out  every  speck,  &c.,  and,  while  hot,  rub  them 
through  a colander  into  a clean  stew  pan.  To  a pound  of  potatoes 
put  about  half  an  ounce  of  butter  and  a tablespoonful  of  milk  ; do  not 
make  them  too  moist ; mix  them  well  together. 

Potatoes  Mashed  with  Onions. — Prepare  some  boiled  onions  by  put- 
ting them  through  a sieve,  and  mix  them  with  potatoes.  In  propor- 
tioning the  onions  to  the  potatoes,  you  will  be  guided  by  your  wish  for 
more  or  less  of  their  flavor. 

Potato  Pibbons. — Cut  the  potatoes  into  slices  rather  less  than  an 
inch  thick,  free  them  from  the  skins,  and  then  pare  round  and  round  in 
very  thin  and  long  ribbons.  Place  them  in  a pan  of  cold  water,  and  a 
short  time  before  they  are  wanted  on  table  drain  them  from  the  wa- 
ter. Pry  them  in  hot  lard  or  good  dripping,  until  they  are  quite 
crisp  and  browned ; drain  and  dry  them  on  a soft  cloth,  pile  them  on  a 
hot  dish,  and  season  them  with  salt  and  cayenne  in  fine  powder. 

Potato  Flour  and  Jelly. — Rasp  the  potatoes  into  a vessel  of  cold 
water,  and  change  it  frequently,  until  the  raspings  fall  to  the  bottom, 
like  a paste,  then  dry  in  the  air,  pound  in  a mortar,  and  pass  it 
through  a hair  sieve.  This  is  nearly  as  nutritious  and  lighter  than 
flour ; hence  is  better  for  pastry  and  puddings  for  invalids.  If  kept 
dry,  it  will  remain  good  for  years,  while  it  is  easily  converted  into  a 
most  nutritious  jelly  by  pouring  absolutely  boiling  water  on  it.  When 
changed  into  jelly,  flavor  to  taste  and  use  it. 

Concentrated  Potatoes. — A bushel  of  potatoes  averages  sixty  pounds. 
When  all  the  water  is  absorbed  five  pounds  of  nutritive  material  arc 
left,  which,  when  ground,  looks  like  Indian  meal. 

Cooking  the  Sweet  Potato. — Sweet  potatoes  are  cooked  in  all  the 
modes  usual  for  Irish.  They  are  best  baked,  if  large  enough.  Boiled 
and  sliced,  with  butter  poured  on  them,  and  some  mixed  sugar  and 
cinnamon  sifted  over  them,  and  then  browned,  are  very  nice  for  din- 
ner or  pic-nics. 

Sweet  Potato  Pudding. — Wash  the  potatoes,  peel  and  grate  them, 
(using  a large,  coarse  grater,)  then  take  of  the  grated  potato,  eggs, 
butter,  either  sugar  or  molasses,  (the  latter  is  best,)  and  milk  sufficient 
for  a batter.  Bake  in  a deep  dish  without  crust ; stir  two  or  three 


COOKING  VEGETABLES. 


579 


times  whilst  cooking,  and  then  bake  brown.  Flavor  as  desired.  This 
and  the  following  are  according  to  the  methods  practiced  in  the  South. 

Sweet  Potato  Custard. — Boil  the  potatos,  skin  and  mash  them — 
then  with  the  mashed  potatoes,  butter,  eggs,  sugar  and  milk,  make  a 
batter  and  bake  with  one  crust  in  a shallow  dish.  Flavor  as  desired. 

Sweet  Potato  Pie. — Peel  the  potatoes,  slice — take  sugar  and  water 
sufficient  to  make  a syrup  to  cover  the  potatoes,  add  a little  butter 
and  some  spices,  and  cook  until  the  slices  are  softened — then  make  in- 
to pies  with  two  crusts.  I have  eaten  of  this  in  the  south  when  I 
thought  it  was  the  best  pie  I ever  tasted. 

Fried  Sweet  Potatoes. — Peel  them,  slice  and  sprinkle  with  a little 
fine  salt,  then  fry  till  moderately  brown,  in  butter  or  lard — if  in  but- 
ter, no  salt  is  needed. 

To  Cook  Cabbage. — Cabbage  and  the  whole  tribe  of  greens  belong- 
ing to  it,  are  usually  cooked  with  pork  or  bacon,  but  it  is  much  more 
delicate  dressed  with  butter.  Whatever  way  the  vegetable  is  used, 
it  should  be  picked  and  washed  with  great  care,  boiled  until  stalk  and 
all  is  entirely  soft,  and  drained  to  a nicety.  If  taken  up  in  a collan- 
der,  and  fresh  water  poured  over  it  until  cold,  and  returned  to  the  pot 
to  finish  boiling,  it  is  less  strong  in  odor  and  taste.  The  inner  leaves 
of  a cabbage  are  sometimes  cut  out  and  their  place  filled  with  stuffing, 
like  a fowl ; only  minced  tongue,  ham,  and  chopped  yelks  of  eggs  are 
mixed  freely  with  the  bread  crumbs  and  herbs. 

Fried  Cabbage. — Take  cabbage  not  quite  done  by  boiling,  shear 
them  up  tolerably  fine,  and  fry  with  butter  or  lard  or  dripping  from 
very  nice  pickled  pork. 

Slaw. — Cut  up  the  cabbage  very  fine.  For  cold  slaw  pour  over  vin- 
egar flavored  with  mustard,  salt  and  pepper  to  taste,  and  cut  over  it 
when  dished  up  some  hard  boiled  eggs.  For  hot  slaw,  put  the  cab- 
bage into  a pan  after  it  is  sliced  up.  For  two  quarts  of  cut  cabbage, 
beat  up  six  eggs  very  light,  a teacup  of  melted  butter  with  two  ta- 
blespoons of  rich  cream  mixed  in  it.  Add  to  this  two  teaspoons  of 
mustard,  one  of  salt  and  one  of  brown  sugar.  Set  the  pan  of  cab- 
bage in  a pot  of  boiling  water,  and  stir  the  dressing  into  it  until  the 
egg  is  cooked  and  the  cabbage  scalding  hot.  As  nice  as  chicken  salad 
if  well  made.  Lettuce  is  nice  thus  dressed,  but  cold.  Some  minced 
celery  improves  its  flavor. 

Another  method  for  hot  slaw,  is  to  put  the  cabbage  cut  very  fine 
into  a stew  pan  with  a piece  of  butter,  and  salt  and  pepper  to  taste ; 
pour  in  just  hot  water  enough  to  prevent  its  sticking  to  the  pan  ; cov- 


580 


PRACTICAL  CYCLOPAEDIA. 


er  it  closely,  and  let  it  stew ; stir  it  frequently,  and  when  it  is  quite 
tender,  add  a little  vinegar,  and  serve  it  hot. 

7o  Cook  Sea  Kale. — Soak  the  stalks  in  water  for  thirty  minutes,  and 
tie  in  small  bundles.  Boil  them  very  tender,  over  a brisk  fire,  with  a 
little  salt  in  the  pot ; drain  off  the  water,  and  lay  them  on  a slice  ©f 
toast,  which  has  been  moistened  in  the  liquor.  Dress  with  melted 
butter,  pepper  and  salt. 

To  Cook  Brussels  Sjprouts. — Immerse  them  in  clear  water  for  an  hour, 
and  cleanse  them  from  dirt  and  insects.  Then  boil  them  quickly  for 
about  twenty  minutes,  using  plenty  of  water.  When  soft,  take  up 
and  drain  well,  and  serve  up  at  table,  or  put  into  a stew-pan  with 
cream,  or  a little  butter  thickened  with  flour,  and  seasoned  to  taste, 
stirring  them  thoroughly.  They  may  be  served  up  also  with  tomato 
sauce,  which  greatly  heightens  the  flavor. 

To  Cook  Kohl  Babi. — Select  middle  sized  Kohl  Babi  turnips.  Cut 
off  the  roots  and  large  leaves,  and  pare.  Then  cut  in  thin  slices,  and 
with  all  its  small  leaves  put  in  a pot  with  a little  water  and  some  salt. 
Boil  until  soft,  then  add  a small  piece  of  fat  and  a little  pepper.  While 
this  is  boiling,  prepare  a little  fat  mixed  with  flour  and  roasted  until 
yellow,  which  add  to  the  turnip,  and  also  a little  sugar  and  nutmeg. 
Boil  a little  while  longer  aud  it  is  ready  for  the  table. 

Another  way  is  to  put  sliced  turnips  and  young  leaves,  together  with 
veal,  in  a pot ; let  it  stew  until  soft,  and  season  with  nutmeg  and  pep 
per  to  taste. 

To  Cook  Green  Corn. — Boiled  in  clear  water  with  a lit\!e  salt,  i* 
the  most  common  method  of  preparing  this  most  popular  vegetable. 
It  should  be  just  done  when  sent  in,  or  it  will  be  dark  and  shriveled. 
It  is  best  to  cut  it  down  in  a pan  sitting  in  boiling  water,  stir  in  but- 
ter and  send  hot  to  the  table. 

Another  way  is  to  trim  off  the  husks  and  immerse  in  boiling  water, 
with  a little  salt.  Boil  gently  half  an  hour ; then  take  out  the  cobs, 
rub  over  some  butter,  pepper,  and  salt,  and  brown  before  a quick 
fire. 

Another  plan,  and  one  which  many  persons  prefer,  is  to  boil  as 
above ; afterwards,  cut  off  the  corn  neatly,  return  it  to  a pan  contain- 
ing a sufficient  quantity  of  milk  to  cover,  throw  in  a tablespoonful  of 
butter,  the  same  of  sugar  and  salt,  to  flavor,  simmer  slowly  for  fifteeD 
minutes,  and  serve  up  hot. 

A correspondent  of  the  Agriculturist  contributes  the  following : Take 
two  dozen  ears  of  green  corn,  well  clean  from  the  silk,  slightly  cut 
off  the  edge  of  the  kernels  with  a sharp  knife,  and  scrape  the  remain- 


COOKING  VEGETABLES. 


581 


der  off.  Place  in  a pot  with  two  teacupfuls  of  water.  When  cooked 
so  there  is  danger  of  burning,  thin  with  sweet  milk.  When  well  done, 
season  with  salt,  and  add  butter  to  your  taste. 

Fried  Corn. — Cut  down  and  fry  in  butter  or  lard. 

Corn  Pudding. — Split  twelve  large  ears  down  each  row  of  grains  ; 
scrape  it  off  the  cob ; mix  with  *t  a pint  of  rich  milk,  two  heaping  ta- 
blespoons of  butter,  six  well  beaten  eggs ; season  with  salt  and  pepper. 
Bake  done  and  brown. 

Pombolia. — Cut  down  six  ears  of  corn  as  for  corn  pudding ; put  it 
with  the  cobs  into  what  water  will  cover  them ; also  a tea-cup  of  rice. 
Boil  until  well  done ; take  out  the  cobs  and  stir  in  a spoonful  or  two 
of  butter  and  cream,  with  what  salt  and  pepper  you  relish.  Healthy 
and  nice  for  breakfast. 

Succotash  of  two  kinds — green  and  dried  corn.  For  the  first,  boil 
the  beans  first,  as.  they  need  more  cooking,  then  shave  the  green  corn 
off  the  cob,  and  boil  it  with  the  beans.  With  dry  corn,  the  corn  must 
be  soaked  until  it  is  thoroughly  swelled  out  tender,  and  then  treated 
as  the  other. 

A rule  given  is  to  boil  the  beans  until  soft,  and  add  the  corn  ten  or 
fifteen  minutes  before  bringing  to  the  table. 

A good  succotash  is  made  as  follows : Cut  up  equal  quantities  of 
green  beans  and  corn ; after  they  are  boiled  and  drained,  mix  them 
together  and  stew  a few  minutes  with  cream  and  butter.  Hominy 
and  dry  Lima  beans  make  tolerable  winter  succotash. 

Preparing  Dried  Sweet  Corn  for  Table. — Pick  and  wash  it  very 
clean,  put  it  into  a tin  basin  upon  the  back  of  the  stove,  well  covered 
with  cold  water  and  the  basin  covered,  two  hours  before  it  is  wanted. 
Do  not  let  it  boil ; it  hardens  it;  season  it  with  butter  and  salt.  You 
would  hardly  know  it  from  fresh  corn. 

Corn  Oysters. — Eighteen  ears  grated  corn,  three  eggs,  pepper  and 
salt  to  taste,  three  tablespoonfuls  of  flour.  Fry  in  hot  pork  fat  or 
lard.  Serve  hot. 

Hominy. — Is  Indian  corn  with  the  husk  beaten  or  ground  off.  Soak 
it  for  some  hours  ; put  it  on  a fire  and  boil  very  slowly  until  it  mash- 
es easily.  The  pot  must  be  replenished,  as  it  falls,  with  boiling  water. 
Samp,  cooked  like  hominy,  requires  less  butter. 

There  are  three  sizes  of  hominy.  Large  hominy  requires  to  be 
boiled  for  four  or  five  hours  over  a gentle  fire.  It  should  be  washed 
clean,  and  put  in  the  stew  pan  with  just  enough  water  to  cover  it.  It 
is  eaten  as  a vegetable.  To  cook  the  smaller  hominy,  wash  it  in  two 
waters ; then  to  one  teacupful  of  hominy  add  a quart  of  water  and  a 


582 


PRACTICAL  CYCLOPEDIA. 


teaspoonful  of  salt,  and  place  the  dish  that  contains  it  in  a kettle  of 
boiling  water,  to  prevent  it  from  getting  burnt,  or  else  over  a very 
gentle  fire.  Let  it  boil  for  an  hour  stirring  it  well  with  a spoon.  It 
is  generally  eaten  for  breakfast.  It  is  excellent  sliced  and  fried  after 
it  has  become  cold. 

Jo  CooJc  Hice. — Rice  is  easily  injured  by  poor  cooking,  and  almost 
spoiled  by  a little  over  boiling.  Rice  should  be  carefully  looked  over, 
and  thoroughly  washed  in  two  or  three  waters.  The  kernel  will  then 
have  a pearly  luster.  It  should  be  put  into  boiling  water,  in  which  a 
little  salt  has  been  thrown,  and  allowed  to  boil  fifteen  or  seventeen 
minutes.  The  water  should  then  be  drained  off,  and  the  kettle  set 
back  from  the  violent  heat  of  the  fire.  "When  it  has  steamed  in  this 
way  for  about  fifteen  minutes  it  will  be  perfectly  soft,  of  snowy  white- 
ness, and  each  kernel  will  retain  its  individuality,  and  not  be  lost  in 
one  solid  mass  of  paste.  A pint  of  rice  may  be  boiled  in  three  quarts 
of  water. 

The  following  method  is  preferred  by  some  to  the  richest  rice  pud- 
ding : Slowly  simmer  the  rice  in  milk  three  or  four  hours,  or  till  the 
grains  burst  and  absorb  the  milk  ;•  add  a little  sugar,  put  the  whole 
into  a wide  dish,  and  bake  till  slightly  brown.  Eat  it  with  milk  or 
butter. 

Cracked  Wheat. — Take  plump,  clean  winter  wheat,  if  not  winter 
the  best  quality  of  spring  wheat,  grind  coarsely  in  a hand  mill,  stir 
into  five  quarts  of  boiling  water — soft  water — one  quart  of  the  ground 
grain — boil  moderately  for  four  or  five  hours,  stirring  occasionally. 
When  desired  to  be  eaten  cold,  mold  in  dishes  and  serve  up  with  sugar 
and  cream.  Lest  it  should  burn,  it  should  be  cooked  in  a tin  vessel 
set  into  a kettle  filled  with  water. 

A Cheap  and  Wholesome  Dish. — A writer  in  an  agricultural  papei 
says:  “My  family  breakfasted  this  morning,  July  20,  mainly  on  boil- 
ed wheat.  Boiled  wheat  and  milk.  Boiled  wheat  and  maple  sugar. 
Not  wheat  flour,  nor  wheaten  groats,  nor  cracked  wheat,  but  whole 
grains  of  wheat,  shelled  from  the  best  heads,  the  larger  the  better, 
and  soaked  in  cold  water  two  or  three  hours,  and  then  boiled  in  the 
same  water  one  or  two  hours  or  until  quite  soft,  and  the  water  is  all 
absorbed.  It  should  all  be  cooked  while  other  culinary  operations  are 
going  on,  as  it  needs  to  boil  or  simmer  on  a slow  fire  for  a good  while, 
and  care  must  be  taken  at  the  last  that  it  does  not  burn.  To  prevent 
this, it  may  be  finished  off  by  placing  the  kettle  in  a pan  of  water. 

The  Cheapest  Food — Beans  and  How  to  Cook  them. — The  cheapest 
and  most  nutritious  vegetable  used  for  food  is  beans.  P rofessor  Liebig 


• COOKING  VEGETABLES. 


583 


says  that  pork  and  beans  form  a compound  of  substances  peculiarly 
adapted  to  furnish  all  that  is  necessary  to  support  life.  A quart  of 
beans  costs  in  Cambridge,  eight  cents;  half  a pound  of  pork,  six  cents. 
This,  as  every  housekeeper  knows,  will  feed  a small  family  for  a day 
with  good  strengthening  food.  Four  quarts  of  beans  and  two  quarts 
of  corned  beef,  boiled  to  rags  in  fifty  quarts  of  water,  will  furnish  a 
good  meal  to  forty  men  at  a cost  of  fifty  cents,  one  cent  and  a quarter 
a man. 

There  is  an  account  of  a widow  having  had  six  children  to  support, 
and  was  entirely  without  means  to  procure  them  food,  save  eight  hens 
which  laid  daily.  She  did  not  feel  willing  to  make  known  her  neces- 
sities, or  to  solicit  any  assistance.  She  resolved  to  try  the  experiment 
of  sustaining  herself  and  children  on  these  eight  eggs.  To  eat  them 
would  do  but  little  beyond  maintaining  life.  To  exchange  them, 
therefore,  for  other  food  was  the  plan  adopted.  Accordingly,  she  dai- 
ly exchanged  six  eggs  for  beans,  and  two  of  them  for  a small  piece  of 
coarse  meat,  both  of  which  were  cooked  together  for  soup,  which  was, 
under  the  circumstances,  quite  palatable,  and  in  amount  sufficient  to 
satisfy  hunger.  In  this  way  they  were  all  sustained  till  more  ample 
means  were  at  control ; an  instance  of  management  rarely  or  never 
excelled. 

To  Cook  Green  Beans. — Green  beans,  boiled  until  perfectly  done, 
and  dressed  as  asparagus,  are  nice.  But  they  are  more  commonly 
cooked  with  pork  or  middling  bacon.  Bacon  should  always  be  soaked 
nearly  free  from  salt  for  cooking  purposes.  Dried  beans  or  peas  are 
also  cooked  with  pork. 

Baked  Beans. — Few  people  know  the  luxury  of  baked  beans,  simply 
because  few  cooks  properly  prepare  them.  Beans,  generally,  are  not 
cooked  half  long  enough.  This  is  our  method : Two  quarts  of  mid- 
dling sized  white. beans,  two  pounds  of  salt  pork,  and  one  spoonful  of 
molasses.  Pick  the  beans  over  carefully,  wash  and  add  a gallon  of 
boiling  hot  soft  water : let  them  soak  in  it  over  night ; in  the  morn- 
ing put  them  in  fresh  water  and  boil  gently  till  the  skin  is  very  ten- 
der and  about  to  break,  adding  a teaspoonful  of  saleratus.  Take  them 
up  dry,  and  put  them  in  your  dish,  stir  in  the  molasses,  gash  the  pork, 
and  put  it  down  in  the  dish,  so  as  to  have  the  beans  cover  all  but  the 
upper  surface ; turn  in  boiling  water  till  the  top  is  just  covered  ; bake 
with  a steady  fire  four  or  five  hours.  Watch  them,  and  add  more 
water  from  time  to  time  as  it  dries  £iway.  Those  who  prefer  may 
omit  the  molasses. 

Cooking  Peas. — From  the  Agriculturist : Gather  and  shell  the  peas 


584 


PRACTICAL  CYCLOPAEDIA. 


at  night,  and  put  them  in  cold  water,  in  which  you  have  previously 
thrown  a handful  of  salt.  In  the  morning  pour  off  the  water  and  put 
them  in  boiling  water.  Let  them  stew  for  thirty-five  minutes,  and 
then  put  in  half  a cupful  of  sweet  cream,  with  a ^iece  of  butter  the 
size  of  an  egg,  and  a tablespoonful  of  flour.  Stew  for  five  minutes 
longer.  Send  to  the  table  hot,  and  you  have  a dish  fit  for  an  epi- 
cure. 

Cooking  Carrots. — Carrots  are  mostly  used  in  soups  and  for  orna- 
menting dishes  of  meat.  Sometimes  boiled  and  sliced,  with  melted 
butter  poured  over.  The  southerners  cook  them  more  eatably  by 
seasoning  them,  after  they  are  boiled  and  sliced  thin,  with  cream,  su- 
gar and  powdered  mace.  They  are  stewed  in  this  for  a few  minutes, 
and  so  quite  disguised. 

Cooking  Parsnips. — Parsnips  may  be  boiled  and  sliced,  with  buttei 
over  them,  or  stewed  with  fat  pork.  The  nicer  way  is  to  boil  them, 
mash  them  through  a colander,  and  mix  in  a quart  of  them,  butter, 
salt  and  pepper ; or  yet  nicer,  two  spoons  of  brown  sugar,  and  the 
yelks  of  four  eggs,  beaten  well.  Bake  brown.  Better  the  second  than 
the  first  day,  when  cooked  thus  and  warmed  over.  Skirret  and  Scor- 
zonera  are  cooked  similarly. 

Beets. — Boiled  beets  are  usually  served  as  cucumbers,  but  they 
may  be  sliced  up  when  boiled  or  baked  and  eaten  hot  with  melted  but- 
ter over  them. 

Artichokes , Asparagus , Spinach , Cauliflowers , <%c. — All  of  these,  and 
greens  of  delicate  flavor,  also  onions  and  their  tribe,  are  all  boiled 
in  clear  water,  drained  and  dressed  with  drawn  butter,  salt  and 
pepper. 

Tomatoes. — Persons  who  have  not  learned  to  like  tomatoes  are  los- 
ing one  of  the  greatest  luxuries  of  life.  Like  all  acquired  tastes,  the 
flavor  becomes  exceedingly  attractive,  and  this  esculent  adds  matera- 
ally  to  the  pleasures  of  the  table.  But  it  is  from  its  effects  that  the 
tomato  is  most  craved  by  those  who  are  accustomed  to  its  use.  It 
seems  to  have  the  property  to  cause  all  other  food  to  be  assimilated 
by  the  system,  and  gives  comfort  after  dinner,  even  to  dispeptics. 

The  most  common  way  of  cooking  tomatoes  is  to  stew  them.  They 
are  scalded  with  boiling  water,  which  loosens  the  skin  so  that  they  can 
be  readily  peeled.  The  peel  is  then  taken  off ; the  fruit  is  sliced  into 
a saucepan,  with  broken  cracker  or  bread,  (or  without,)  and  a little 
salt,  and  stewed  for  twenty  to  thirty  minutes.  A better  plan  is  to 
place  the  mixture  in  an  earthen  dish,  and  set  the  dish  into  a hot  oven. 

Many  persons  think  that  the  best  way  of  preparing  tomatoes  is  to 


COOKING  VEGETABLES. 


585 


pare  and  slice  them  cold;  or  slice  without  paring,  and  sprinkle  them 
with  a little  fine  loaf  sugar,  to  be  eaten  raw.  Some  add  salt  and  vin- 
egar. Others  think  this  no  improvement.  Some  eat  with  sugar  and 
vinegar  alone,  others  with  salt,  pepper  and  vinegar,  and  no  sugar. 
For  eating  cold  the  tomatoes  should  be  pared  without  being  scalded, 
as  the  scalding  injures  the  flavor. 

Tomatoes  Broiled — Split,  lay  the  skin  side  on  the  griddle,  sprinkle 
with  pepper  and  salt,  and  lay  a bit  of  butter  on  each.  This  answers 
full  as  well  baked  in  an  oven. 

Scolloped. — Put  a layer  of  tomatoes,  seasoned  as  for  broiling,  then 
a layer  of  bread  crumbs  with  bits  of  butter ; fill  a dish  with  these  lay- 
ers and  bake  brown. 

Tomato  loast. — Pare,  slice  and  cook  green  tomatoes  until  very  ten- 
der. Add  sweet  cream,  sweet  milk  will  do,  but  it  will  need  more  but- 
ter, sufficient  to  make  plenty  of  gravy.  Season  with  pepper,  salt  and 
as  much  butter  as  you  can  afford.  Have  your  bread  nicely  toasted 
and  placed  in  a deep  dish,  and  pour  the  contents  of  your  spider  over 
it.  An  excellent  way  to  use  up  dry  slices  of  bread. 

To  Cook  Squashes. — Squashes,  cushaws,  &c.,  are  boiled  soft,  strained 
free  from  liquid,  reduced  to  a pulp,  and,  after  mixing  in  cream,  but- 
ter, pepper,  salt,  and  sometimes  a little  sugar,  stewed  very  dry. 

Baked  Squash. — To  bake  squash  well  it  needs  a long  continuation 
of  gentle  heat,  enough  to  cook  it  done,  and  also  dry  it  considerably. 
Unlike  the  potato,  it  is  not  best  cooked  as  quickly  as  possible,  and  ea- 
ten as  soon  as  done,  but  is  far  better  baked  slow,  the  heat  evaporating 
much  of  its  juices,  and  leaving  all  of  its  sugary  sweets,  just  right  to 
tempt  the  palate.  Cut  thin,  bake  and  dry  until  thoroughly  done. 

How  to  cook  Rhubarb , or  Fie  Plant. — Get  the  Linnaeus  rhubarb. 
It  is  larger,  more  tender  and  better  flavored  than  any  other,  requires 
less  sugar  by  one-fourth,  and  has  no  skin  to  be  taken  off.  Do  not  at- 
tempt to  peel  it,  but  cut  in  pieces  as  long  as  the  thickness  of  the  stalk 
and  put  them  with  your  sugar  in  an  earthen  dish  without  water ; cov- 
er it  to  retain  the  flavor,  and  place  it  in  an  oven  and  cook  till  quite 
tender  without  stirring  or  breaking  the  pieces.  If  too  much  cooked, 
it  assumes  a disgusting  stringy  appearance,  and  loses  all  fruity  char- 
acter. The  rosy  color  of  the  stalks  will  give  your  dish  an  attractive 
appearance,  and  the  dyspeptic  will  find  in  it  a powerful  aid  to  di- 
gestion. 

If  the  rhubarb  stalk  has  a green  spotted  surface,  it  is  a kind  that 
may  be  cut  up  without  peeling ; if  the  red  sort,  the  peel  must  be  torn 
off  before  it  is  cut  up. 


586 


PRACTICAL  CYCLOPAEDIA. 


To  Cook  Dried  Rhubarb. — Put  in  a kettle  with  water  in  excess, 
boil  down  to  a proper  consistency,  sweeten  to  taste,  and  it  is  ready 
for  use,  in  pies  or  with  cream,  and  gives  more  the  flavor  of  the  same 
article  cooked  fresh  from  the  garden,  than  does  a dried  preparation  oJ 
anything  I know. 

Uses  of  the  Rhubarb. — The  leaf  stalks  for  tarts,  pies  and  sauce,  in 
the  same  manner  as  apples ; also  stewed  alone,  or  with  rice ; made  in- 
to jellies  and  other  preserves;  and  when  fully  grown,  the  juice  ex- 
pressed, is  made  into  an  excellent  wine. 

To  Cook  Celery. — Celery  stewed  in  plain  water  until  tender,  exactly 
like  sea  kale,  is  an  admirable  auxiliary  to  a mutton  chop,  &c.,  and  for 
those  who  cannot  masticate  it  in  a raw  state. 

Celery  is  sometimes  dipped  in  butter  and  fried. 

This  delicious  vegetable  is  not  generally  appreciated  as  a cooking 
vegetable.  Wash  the  stems  clean  in  salt  and  water,  and  drain  them 
into  boiling  water;  after  boiling  twenty  minutes,  take  up  the  drain; 
place  some  toasted  bread  in  the  bottom  of  a dish,  lay  the  celery  upon 
it,  and  season  with  butter,  pepper  and  salt. 

Salsify. — Boil  soft,  drain  and  boil  up  with  a little  butter,  vinegar 
and  cream.  This  way  they  resemble  stewed  oysters.  If  mashed, 
with  butter,  pepper  and  salt,  with  a little  flour  to  bind,  and  made  into 
little  cakes  and  fried  in  butter,  they  are  very  nice.. 

How  to  Cook  Asparagus. — Take  a bundle  and  lightly  scrape  the 
white  part,  beginning  from  the  head  down,  and  throw  them  when 
done  into  cold  water,  then  tie  them  up  in  bundles  of  twenty-five  each, 
if  an  ordinary  size,  if  very  large,  half  that  number,  keeping  the  head3 
together,  and  putting  those  of  the  same  length  into  the  same  bundle ; 
throw  the  bundles  into  boiling  water,  add  a little  salt,  and  boil  briskly 
fifteen  minutes,  or  till  tender  ; have  a layer  of  dry  toast  on  your  plate, 
lay  the  bundles  on  with  the  heads  at  the  center,  and  carefully  cut  the 
string  ; let  the  longest  bundle  form  the  lowest  layer,  thus  dressing  it 
in  the  form  of  a pyramid.  Serve  very  hot,  with  cream  or  butter  sauce 
poured  over  it. 

Another  Way. — Cut  the  stalks  when  six  to  twelve  inches  high,  and 
wash  if  needed.  Some  break  the  stems  into  short  pieces,  and  others 
tie  them  whole  in  little  bundles,  a few  stalks  in  each.  They  are  then 
boiled  in  water,  slightly  salted,  for  twenty-five  or  thirty  minutes,  and 
dipped  out  and  drained.  Lay  toast  in  the  bottom  of  a dish,  and  spread 
the  asparagus  over  it.  Pour  over  the  whole  a full  supply  of  drawn 
butter,  or  what  is  better,  gravy  made  of  milk  and  flour — cream  in- 
stead of  milk  makes  it  still  richer — and  salt  enough  to  season  it.  The 


COOKING  VEGETABLES. 


587 


good  quality  of  the  dish  will  much  depend  upon  the  skill  exercised  in 
making  the  gravy.  If  eaten  im large  quantities,  asparagus  is  diuretic, 
though  producing  no  serious  injury.  In  moderate  quantity  it  is  not 
only  palatable  and  moderately  nutritious,  but  believed  to  be  healthful. 

Another. — Cut  it  into  bits  half  an  inch  long ; boil  in  water  enough 
to  cover  it ; salt,  put  in  a bit  of  soda  the  size  of  a pea  to  a quart,  and 
season  with  butter  and  cream.  New  tin  is  the  best  to  cook  it  in. 

For  Asparagus  Toast. — Cook  as  above,  with  the  addition  of  an  egg 
or  two  well  beaten;  prepare  a butter  toast,  and  turn  it  on. 

Baked  Eggs  with  Asparagus. — Cut  twenty  heads  of  asparagus  into 
small  pieces,  boil  them  fifteen  minutes,  put  them  into  a stewpan  with 
half  an  ounco  of  butter,  set  them  on  the  fire  for  three  minutes,  season 
with  a little  pepper,  salt,  and  sugar ; when  done  put  them  in  the  dish 
you  wish  to  serve  them  on,  break  six  eggs  carefully  over,  sprinkle 
salt  and  pepper  over  and  put  the  dish  in  the  oven  till  the  eggs  are  set. 

To  Cook  Cauliflower. — This  vegetable  suffers  worse  in  the  hands  of 
the  cook,  if  possible,  than  in  those  of  the  gardener. 

Put  a good  firm  head  in  a sauce  pan  of  boiling  soft  water;  cover 
closely  and  not  cook  one  minute  after  a fork  will  pass  readily  through 
the  stem ; drain  and  pour  over  melted  butter. 

To  Cook  Egg  Flant. — Take  the  egg  off  the  vine  when  soft.  Cut  it 
in  thin  slices.  Take  three  hen’s  eggs,  beat  them  well;  put  on  your 
pan  with  a spoonful  of  butter  or  lard ; then  put  in  your  eggs,  and  salt 
and  pepper  to  taste  ; then  pour  about  half  your  beaten  egg  over  them ; 
let  them  cook  a little — turn  them,  and  add  the  remainder  of  your 
beaten  egg.  Let  them  cook  until  soft  and  they  are  ready  for  the  ta- 
ble. Send  them  to  the  table  hot.  Or, 

Slice  and  sprinkle  with  salt  for  an  hour  before  cooking.  Then  dip 
in  beaten  egg  and  bread  crumbs,  or  in  nice  batter,  and  fry  brown. 

Another  Way. — Parboil  it,  cut  into  slices  and  season  very  highly 
with  pepper  and  salt ; fry  or  boil  it  (as  you  do  mushrooms,)  in  a pan 
with  butter.  If  nicely  done,  it  is  very  similar  in  flavor  to  the  mush- 
room. 

To  Cook  Apple  Pie  Melon. — When  'ripe,  which  can  be  known  by 
the  melon  turning  yellow,  or  the  seed  black,  remove  the  seed,  pare 
and  slice  the  flesh  in  small  pieces,  and  then  stew  in  water  just  enough 
to  have  it  like  stewed  apples ; when  done,  add  sugar,  spices,  and  a 
little  acid.  Tartaric  acid  or  lemon  juice,  or  good  vinegar  may  be 
used,  the  latter,  however,  doos  not  make  as  good  a pie.  A table- 
spoonful of  lemon  juice  to  four  pounds  of  melons  is  a good  proportion. 
The  quantity  of  sugar  must  be  in  proportion  to  the  acid. 


588 


PRACTICAL  CYCLOPAEDIA. 


A coi respondent  of  the  Country  Gentleman  says:  Cut  and  pare  as 
you  would  pumpkins.  Stew  until  thoroughly  done,  and  if  there  is 
too  much  water  in  them,  turn  them  into  something  to  drain;  and 
when  dry  enough  use  them  just  as  you  would  stewed  apples,  adding 
sharp  vinegar  or  tartaric  acid  to  give  the  tart.  A complete  counter- 
feit apple  pie  can  be  made,  scarcely  to  be  distinguished  from  the  gen- 
uine. 

A correspondent  of  the  American  Agriculturist  recommends  half  a 
lemon  or  half  a teaspoonful  of  tartaric  acid  added  to  each  pie.  For 
“ apple  sauce”  to  three  pounds  of  the  melon  prepared  for  cooking,  one 
pound  of  sugar,  a teaspoonful  of  tartaric  acid  and  a little  extract  of 
lemon  are  added.  Another  use  for  the  fruit  is  to  fry  it  in  the  same 
manner  as  the  egg  plant.  It  is  also  used  for  preserves  and  sweet 
pickles. 

To  Make  Lettuce  Salad. — Select  fine  heads  and  shred  up  finely  upon 
a clean  board  with  a sharp  knife,  Use  a large  bowl  for  preparing  it. 
Put  in  salt  and  mustard ; then  add  the  hard  boiled  eggs,  chipped  or 
mashed  fine ; then  cream  (we  use  cream  entirely  instead  of  oil,  and 
find  it  superior,  only  it  requires  more  cream  than  oil,)  a little  at  first, 
stirring  it  well ; then  more  cream  until  the  required  quantity  is  put 
in ; lastly,  add  vinegar  to  suit  the  taste.  Some  prefer  the  cream  and 
others  oil. 

Cabbage  Salad. — Chop  enough  cabbage  fine  to  fill  a vegetable  dish. 
Heat  a coffee  cup  of  strong  vinegar,  with  a piece  of  butter  in  it  the 
size  of  a small  egg.  Pepper  and  salt.  When  hot,  beat  an  egg  very 
light  and  stir  in ; then  pour  it  all  on  to  the  chopped  cabbage. 

How  to  Select  Mushrooms. — Edible  fungi  grow  usually  in  elevated 
and  airy  places  in  waste  ground ; whilst  the  dangerous  species  are 
found  in  woods,  and  in  dark  damp  places.  The  edible  species  have  a 
compact,  brittle  flesh ; while  those  with  a soft  and  watery  flesh  should 
always  be  rejected.  Wholesome  fungi  have  an  agreeable  odor,  al- 
though this  character  is  also  found  in  some  injurious  species.  A pow- 
erful and  disagreeable  odor  is  the  certain  indication  of  noxious  quali- 
ties. We  ought  at  once  to  reject  fungi  which  secrete  a milky  juice, 
and  those  which  present  an  acrid,  astringent,  bitter  acid  or  salt  taste. 
We  should  suspect  fungi  which  have  a bright  tint,  red,  green,  or  blue, 
of  which  the  gills  are  colored  brown  or  blue.  The  flesh  of  the  edible 
species  is  in  general  white;  nevertheless,  a beautiful  red  fungus,  the 
orange  agarie , is  considered  as  the  finest  and  most  delicate  species. 
Wholesome  fungi  do  not  change  color  by  contact  with  the  air  after 
being  cut ; those  of  which  the  flesh  then  acquires  a brown,  green,  or 


COOKING  VEGETABLES. 


589 


blue  tint,  are  poisonous.  We  ought  to  regard  as  dangerous  those 
which  insects  will  not  touch. 

It  is  proper  to  abstain  from  fungi,  whatever  may  be  their  apparent 
qualities,  when  they  exhibit  any  signs  of  change ; when  even  they 
have  been  collected  more  than  twenty-four  hours — the  poisonous 
properties  being  capable  of  development  when  the  fungus  dries  up. 

There  are  many  mushrooms  which  are  poisonous,  and  we  would  ad- 
vise those  who  are  not  very  conversant  with  their  characters  to  abstain 
from  gathering  them. 

Cooking  Mushrooms. — Mushrooms  are  stewed  or  boiled,  and  are 
employed  in  flavoring  many  dishes.  They  are  also  pickled  and  dried, 
and  when  reduced  to  powder,  and  kept  in  this  state  in  close  bottles, 
they  are  very  useful  in  the  season  when  they  do  not  grow.  Catsup, 
or  catchup,  is  made  from  mushrooms  by  mixing  salt  and  spices  with 
their  juice. 


MAKING  SOUPS,  BROTHS  AND  GRUELS. 

Soups. — Soups  while  deemed  indispensable  to  a fashionable  dinner, 
are  yet  one  of  the  most  economical  forms  of  food.  Not  the  most  di- 
gestible, however,  as  used  to  be  deemed  when  prepared  at  random  for 
weakly  and  sick  people.  It  is  excellent  food  for  laborers  in  cold,  but 
too  stimulating  in  warm  weather. 

First  rate  soup,  like  all  first  rate  articles,  requires  the  best  of  in- 
gredients. But  the  neck,  shanks,  any  good  scraps  of  fresh  meat,  or 
old  fowls,  will  make  soup  as  well  as  the  most  sightly  pieces  or  young- 
est birds.  Let  your  meat — beef,  mutton,  or  fowls,  or  game,  be  cut  in- 
to small  pieces,  and  the  bones  cracked  up  well.  Put  the  pieces  into  a 
pot  and  cover  them  with  as  much  water  as  will  stew  them  into  rags. 
This  process  should  be  a slow  one,  and  they  should  be  stewed  very 
low ; then  pour  in  some  boiling  water,  and  keep  the  soup  boiling  to 
within  a few  minutes  of  serving.  Skim  it  entirely  free  from  grease. 
Take  out  whatever  you  wish  to  set  away  for  the  morrow  before  you 
put  in  the  vegetables,  as  they,  in  warm  weather,  give  it  a tendency  to 
sour.  Now  cut  up  vegetables  (previously  cooked  by  themselves)  in  it. 
Slice  potatoes,  okra,  turnips,  carrots — any  vegetables  you  like,  or  rice 
or  barley.  If  there  is  any  vegetable,  for  instance  onions,  cabbage  or 
tomatoes,  which  you  wish  to  give  distinctive  character  to  your  soup, 


590 


PRACTICAL  CYCLOPAEDIA. 


use  that  vegetable  entirely,  or  in  connection  with  potatoes  and  okra, 
which  give  consistence  without  any  very  discernible  taste. 

If  your  soup  lacks  richness,  a few  spoonfuls  of  drawn  butter  will 
help — if  consistence,  some  gelatine  may  be  dissolved  in  it.  A boquet 
of  sweet  herbs  is  indispensable. 

A rich  soup  is  sometimes  flavored  with  wine  or  catchup.  We  think 
it  better  to  offer  those  articles  to  each  person,  as  also  the  castor  at  the 
table. 

White  Soup. — Take  two  large  fat  old  chickens ; chop  up  the  pieces 
and  mash  the  bones.  Put  in  a few  slices  of  boiled  ham,  if  not  too 
strong.  Stew  slowly  until  in  rags.  Then  pour  on  three  quarts  of 
boiling  water  and  boil  it  down  to  a half  gallon.  Chop  up  the  chicken’s 
heart,  the  yelks  of  six  hard  boiled  eggs,  and  stir  with  a teacup  half 
full  of,  grated  bread  crumbs,  into  a cup  of  rich,  sweet  cream ; strain 
the  soup,  return  it  to  the  kettle  with  a boquet  of  herbs,  boil  five  min- 
utes, stir  in  the  cream,  etc.,  and  take  it  off  quickly. 

Soup  of  any  fowl  or  game  may  be  made  in  the  same  way.  Instead 
of  the  thickening  prepared  as  above,  you  may  boil  it  in  some  rice,  or  use 
vermicilli  or  maccaroni,  previously  simmered  until  soft. 

Turkey  Soup. — The  remains  of  a young  turkey  make  good  soup. 
Put  all  the  bones  and  little  bits  left  of  a dinner,  into  about  three  quarts 
of  water.  If  you  have  turkey  gravy,  or  the  remnants  of  chickens, 
add  them  also,  and  boil  them  two  hours  or  more.  Skim  out  the  meat 
and  bones,  and  set  the  water  aside  in  a cool  place  till  the  next  day. 
Then  take  all  the  fat  from  the  top ; take  the  bones  and  pieces  of  skin 
out  from  the  meat  and  return  it  to  the  liquor.  If  some  of  the  dress- 
ing has  been  left,  put  that  in  also,  and  boil  all  together  a few  minutes. 
If  more  seasoning  is  needed,  add  it  to  suit  the  taste. 

Gumbo. — Take  a large  fowl,  cut  in  pieces,  beat  up  and  fry  very 
brown,  and  make  with  it  a highly  seasoned  and  rich  gravy.  Cut  into 
it  a half  gallon  of  tender  green  okra,  as  many  ripe  tomatoes,  and  pour 
on  three  pints  of  boiling  water ; boil  until  the  vegetables  are  of  the 
softest  consistency  and  chicken  in  rags.  Stir  in  a heaping  tablespoon 
of  young  sassafras  leaves,  dried  and  reduced  to  a powder.  Strain  in- 
to your  tureen  hot.  When  well  made,  this  will  almost  rope  like 
candy.  Pepper,  onions,  and  sweet  herbs,  are  used  profusely,  in  this 
soup,  with  salt  to  savor  it. 

Soup  from  Mince  Pie  Meat. — The  Agriculturist  says:  “Continue 
boiling  if  necessary  the  liquor  in  which  beef  has  been  boiled  until  it  is 
strengthened  of  the  superfluous  moisture,  add  vegetables  and  seasoning, 
and  you  have  a good  dish  for  the  following  meal. 


MAKING  SOUPS,  BROTHS  AND  GRUELS. 


591 


Clear  Gravy  Soup. — Cut  some  onions  in  slices  and  fry  them  in  a 
pan  in  butter,  until  they  are  a light  brown ; put  them  into  an  earth- 
en vessel  or  stew  pan.  Wash  an  ox-cheek  very  well,  and  let  it  be  in 
water  an  hour ; then  take  it  out  and  put  it  in  the  pan  with  the  on- 
ions, some  celery,  turnips,  and  carrots,  and  some  herbs  tied  up  in 
muslin ; fill  the  pans  with  water,  and  let  the  contents  stew  gently  foi 
several  hours,  never  removing  the  cover,  but  to  skim  often  and  well, 
as  on  this  depends  the  clearness  of  the  soup ; then  strain  through  a 
soup-sieve.  A good  pea  soup  can  be  made  of  the  bones  and  meat  af- 
terwards, with  the  addition  of  a hock  of  ham,  or  scraps  of  dry  ham, 
or  ham  bones.  Three  pounds  of  lean  beef,  cut  in  slices,  will  do  instead 
of  the  ox-cheek. 

Economic  Soup. — Get  two  pounds  of  leg  or  shin  of  beef,  cut  it  into 
pieces,  and  boil  gently  in  six  quarts  of  water  for  about  an  hour  and  a 
half.  Then  add  a pint  of  split  peas,  a pound  of  mealy  potatoes,  and  a 
head  of  celery  cut  small.  Slice  a few  onions  and  fry  them  in  a little 
fat,  dredging  them  slightly  with  flour,  till  they  are  nicely  brown ; then 
stir  them  into  your  soup,  and  add  salt  and  pepper  to  your  taste.  Let 
the  whole  boil  until  the  celery,  &c.,  is  thoroughly  tender,  and  the 
peas  well  broken  in.  Then  serve  up  either  with  or  without  toasted 
bread. 

Liebig's  Soup. — Liebig,  in  his  Researches  on  Food,  says : “ When 

one  pound  of  lean  beef,  free  from  fat,  in  the  finely  chopped  state  in 
which  it  is  used  for  beef  sausage  . or  mince  meat,  is  uniformly  mixed 
with  its  own  weight  of  cold  water,  slowly  heated  to  boiling,  and  the 
liquid,  after  boiling  briskly  for  a minute  or  two,  is  strained  through  a 
towel  from  the  coagulated  albumen  and  the  fibrine,  now  become  hard 
and  horny,  we  obtain  an  equal  weight  of  the  most  aromatic  soup,  of 
such  strength  as  cannot  be  obtained,  even  from  boiling  for  hours,  from 
a piece  of  flesh.  When  mixed  with  salt,  and  the  other  usual  additions 
by  which  soup  is  usually  seasoned,  and  tinged  somewhat  darker  by 
means  of  roasted  onions  or  burnt  sugar,  it  forms  the  very  best  soup 
which  can  in  any  way  be  prepared  from  one  pound  of  flesh.” 

Oyster  Soup. — Mix  one  pint  of  water  with  whatever  liquor  you  can 
drain  from  two  quart  cans  of  fine  fresh  oysters.  When  this  liquor 
comes  to  a full  boil,  put  the  oysters  in  and  boil  until  nearly  done ; 
pour  in  then  a quart  of  fresh  milk.  Season  with  salt,  pepper,  and  a 
blade  of  mace,  if  you  like  it.  If  you  like  this  a little  thick,  powder  a 
half  dozen  crackers  fine,  and  sift  them  into  it. 

Egg  Soup. — Make  a rich  custard ; instead  of  sweetening,  season 


592 


PRACTICAL  CYCLOPAEDIA. 


with  salt,  pepper  and  savory  herbs.  Melt  a lump  of  butter — a piece 
large  as  a walnut — to  every  quart. 

Vegetable  Soups. — These  may  be  made  of  veal,  beef,  mutton,  fowls, 
or  game,  the  single  vegetable  you  wish  being  used  in  it,  or  you  may 
boil  any  delicate  vegetables,  such  as  corn,  peas,  asparagus,  etc.,  in 
water  until  they  are  nearly  dissolved.  Always  use  with  them  a little 
rice.  When  strained  put  in  a spoonful  of  cream,  mixed  with  the 
beaten  yelk  of  one  or  two  eggs,  and  a piece  of  butter  rolled  in  flour. 

Soup  made  of  equal  quantities  of  rice  and  corn  is  very  palatable. 

Potatoes  and  dry  beans  each  make  good  family  soup  in  winter. 
You  may  use  slices  of  pork  or  old  ham,  not  too  strong,  instead  of  fresh 
meat. 

Cheap  Vegetable  Soup. — Peel  and  slice  a quart  bowl  of  potatoes  with 
two  or  three  onions,  and  boil  tender.  Stir  three  tablespoonfuls  of  flour 
into  cold  water,  and  add  to  the  potatoes,  with  butter  the  size  of  an 
egg.  Pour  in  water  sufficient  for  four  quarts  of  soup  and  season  with 
pepper  and  salt  to  taste.  Add  a pint  of  dry  bread  or  biscuit,  boil  a 
few  moments  and  serve. 

A Delicious  Soup. — Peel  and  slice  six  large  onions,  six  potatoes,  six 
carrots,  and  four  turnips ; fry  them  in  a half  pound  of  butter,  and 
pour  on  them  four  quarts  of  boiling  water.  Toast  a crust  of  bread  as 
brown  and  hard  as  possible,  but  do  not  burn  it,  and  put  it  in,  with 
some  celery,  sweet  herbs,  white  pepper  and  salt.  Stew  it  all  gently 
for  four  hours,  and  then  strain  it  through  a coarse  cloth.  Have  rea- 
dy thinly  sliced  carrot,  and  stew  them  tender  in  the  soup.  If  ap- 
proved of,  a spoonful  of  tomato  catchup  may  be  added. 

Another  Vegetable  Soup. — Take  two  good  sized  turnips,  one  carrot, 
one  parsnip,  one  sweet  potato,  two  Irish  potatoes,  one  onion,  a little 
parsley,  chopped  fine,  and  three  tablespoonfuls  of  rice  or  pearl  barley. 
Slice  the  vegetables  very  thin  ; put  them  into  two  quarts  boiling  wa- 
ter ; let  them  cook  three  hours ; then  add  the  rice,  and  cook  one  hour 
longer. 

Vegetable  Oyster  Soup. — After  cleaning,  cut  into  slices  a quarter 
of  an  inch  thick  ; boil  in  plenty  of  water  until  tender,  with  a few  bits 
of  codfish ; salt  and  season  with  pepper,  butter  and  cream,  and  you 
will  have  a soup  almost  equal  to  shell  oysters. 

Turtle  Bean  Soup. — Take  one  quart  of  beans,  lay  in  soak  overnight 
in  cold  water.  In  the  morning  pour  off  the  water  and  add  fresh,  say 
three  pints  or  two  quarts.  Let  them  cook  four  and  a half  hours,  add- 
ing water  as  it  boils  away ; then  strain  them  through  a sieve,  slightly 
pressing  them,  as  when  making  pea  soup ; for  flavoring,  take  pepper, 


MAKING  SOUPS,  BROTHS  AND  GRUELS. 


393 


salt  and  a little  whole  clove ; use  meat  if  you  prefer,  either  a hone 
cooked  or  uncooked.  When  ready  for  the  table,  place  thin  slices  of 
lemon  on  the  bottom  of  the  tureen,  and  pour  the  soup  upon  it ; add  a glasa 
of  wine ; toasted  bread  to  be  eaten  with  it ; and  by  some  it  is  consid- 
ered an  improvement  to  add  a couple  of  hard  boiled  eggs  cut  in  slices. 

Green  Bean  Soup. — Take  one  quart  of  garden  or  kidney  beans,  one 
ounce  of  spinach,  and  one  ounce  of  parsley.  Boil  the  beans ; skin  and 
bruise  them  in  a bowl  till  quite  smooth  ; put  them  in  a pan  with  two 
quarts  of  vegetable  broth  : dredge  in  a little  flour ; stir  it  on  the  fire 
till  it  boils,  and  put  it  in  the  spinach  and  parsley,  previously  boiled 
and  rubbed  through  a sieve. 

Green  Peas  Soup.  Take  three  pints  of  peas,  three  common  sized 
turnips,  one  carrot,  and  the  shells  of  the  peas.  Boil  one  quart  of  the 
largest  of  the  peas  with  the  shells  or  pods  till  quite  soft;  rub  through 
a fine  colander ; return  the  pulp  into  the  pan,  add  the  turnips,  a car- 
rot sliced,  and  a quart  of  boiling  water ; when  the  vegetables  are  per- 
fectly soft,  add  the  young  or  smaller  peas,  previously  boiled. 

Split  Peas  Soup. — Take  three  pints  of  peas,  three  common  sized  tur- 
nips, one  carrot,  and  the  shells  of  the  peas.  Boil  one  quart  of  the  lar- 
gest of  the  peas  with  the  shells  or  pods  till  quite  soft ; rub  through  a 
fine  colander ; return  the  pulp  into  the  pan,  add  the  turnips,  a carrot, 
sliced,  and  a quart  of  boiling  water ; when  the  vegetables  are  perfectly 
soft,  add  the  young  or  smaller  peas,  previously  boiled. 

. SPlit  Feas  and  Barley  Soup.— Take  three  pints  of  split  peas,  half  a 
pint  of  pearl  barley,  half  a pound  of  stale  bread,  and  one  turnip,  sliced. 
Wash  the  peas  and  barley,  and  steep  them  in  fresh  water  at  least 
twelve  hours ; place  them  over  the  fire ; add  the  bread,  turnip,  and 
half  a tablespoonful  of  sugar;  boil  till  all  are  quite  soft;  rub  them 
through  a fine  colander,  adding  gradually  a quart  of  boiling  water ; 
return  the  soup  into  the  pan,  and  boil  ten  minutes. 

Barley  Soup.  Take  four  ounces  of  barley,  two  ounces  of  bread 
crumbs,  and  half  an  ounce  of  chopped  parsley.  Wash  the  barley,  and 
steep  it  twelve  hours  in  naif  a pint  of  water ; boil  slowly  in  a covered 
tin  pan  five  hours,  and  about  half  an  hour  before  the  dish  is  to  be 
served  add  the  parsley. 

Carrot  Soup.  To  seven  pints  of  soft  water  put  one  pound  of  lean 
beef,  cut  thin,  half  a pint  of  split  peas,  one  large  carrot  cut  into  pie- 
ces, one  or  two  turnips,  some  celery  and  a large  onion.  Boil  all  to- 
gether, until  the  liquor  is  reduced  to  one  half  the  quantity,  then  strain 
it  through  a coarse  hair  sieve.  Have  ready  three  or  four  large  car- 
rots, half  boiled  and  then  grated  fine  ; put  this  into  your  soup.  Just 


594 


PRACTICAL  CYCLOPAEDIA. 


before  it  gets  to  the  last  boil,  take  a little  fresh  butter,  about  the  size 
of  a walnut,  rubbed  in  flour,  and  put  into  the  soup.  Serve  it  up  with 
fried  bread. 

If  more  soup  is  wanted,  all  the  ingredients  must  be  doubled,  with 
the  exception  of  the  grated  carrots,  and  if  they  are  large,  six  will  be 
found  sufficient  for  a good  sized  tureen. 

Spinach  Soup. — Take  two  quarts  of  spinach,  half  a pound  of  pars- 
ley, two  carrots,  two  turnips,  one  root  of  celery,  and  two  ounces  of 
cream.  Stew  all  the  ingredients  in  a pint  of  water — a few  lemon  par- 
ings may  be  thrown  in  to  flavor — till  quite  soft ; rub  through  a coarse 
sieve ; add  a quart  of  hot  water,  and  boil  twenty  minutes. 

Corn  Soup. — Grate  eighteen  ears  of  sweet  corn ; boil  the  cobs  in 
three  quarts  of  water  one  hour;  boil  the  grated  corn  in  the  same  wa- 
ter, with  a pint  of  milk,  a tablespoonful  of  butter,  with  a little  flour 
braided  into  it ; pepper  and  salt  to  taste.  When  it  boils,  set  it  upon 
the  top  of  the  stove  and  stir  in  three  eggs.  Do  not  strain  it. 

Tomato  Soup. — Scald  and  peel  good  ripe  tomatoes;  stew  them  one 
hour,  and  strain  through  a coarse  sieve ; stir  in  a very  little  wheaten 
flour  to  give  it  body,  and  brown  sugar  in  the  proportion  of  a teaspoon- 
ful to  a quart  of  soup  ; then  boil  five  minutes.  This  is  one  of  the  most 
agreeable  and  wholesome  of  the  “ fancy  dishes.”  Okra,  or  gumbo,  is 
a good  addition  to  this  and  many  other  kinds  of  soup. 

Rice  Soup. — Boil  one  gill  of  rice  in  a pint  of  water  till  soft ; then 
add  a pint  of  milk,  a teaspoonful  of  sugar,  and  simmer  gently  five 
minutes. 

A Swiss  Soup. — Boil  three  pounds  of  potatoes,  mash  them  well,  and 
add  slowly  some  good  broth,  sufficient  for  the  tureen.  Let  these  boil 
together,  then  add  some  spinach,  a little  parsley,  lemon,  thyme  and 
sage,  all  chopped  very  fine.  Boil  together  five  minutes ; pepper  and 
salt  to  taste.  J ust  before  taking  it  off  the  fire  to  serve,  add  two  well- 
beaten  eggs. 

BROTHS. 

Vegetable  Broth. — This  may  be  made  with  various  combinations 
and  proportions  of  vegetables.  For  example,  four  turnips,  two  carrots, 
one  onion,  and  a spoonful  of  lentil  flower.  Half  fill  a pan  with  the 
vegetables,  in  pieces ; nearly  fill  up  the  vessel  with  water ; boil  till  all 
the  vegetables  are  tender  and  strain. 

Barley  Broth. — Take  four  ounces  of  pearl  barley,  two  turnips,  three 
ounces  of  Indian  meal,  and  three  ounces  of  sweet  cream.  Steep  the 
pearl  barley,  after  washing,  twelve  hours ; set  it  on  the  fire  in  five 


MAKING  SOUPS,  BROTHS  AND  GRUELS. 


595 


quarts  of  fresh  water,  adding  the  turnips  ; boil  gently  an  hour ; add 
the  cream ; stir  in  the  meal ; thin  it  if  necessary  with  more  water,  and 
simmer  gently  twenty  minutes. 

GRUELS. 

Indian  Meal  Gruel. — Stir  gradually  into  a quart  of  boiling  wate* 
two  tablespoon fuls  of  Indian  meal,  boil  it  slowly  twenty  minutes. 
This  is  often  prepared  for  the  sick  under  the  name  of  “ water  gruel.” 
In  the  current  cook  books,  salt,  sugar,  and  nutmeg  are  generally  add- 
ed. Nothing  of  the  sort  should  be  used  except  sugar. 

Oat  Meal  Gruel. — Mix  a tablespoonful  of  oat  meal  with  a little  cold 
water ; pour  on  the  mixture  a quart  of  boiling  (some  say  hot,  but  not 
boiling)  water,  stirring  it  well ; let  it  settle  two  or  three  minutes; 
then  pour  it  into  the  pan  carefully,  leaving  the  coarser  part  of  the 
meal  at  the  bottom  of  the  vessel;  set  it  on  the  fire,  and  stir  it  till  it 
boils ; then  let  it  boil  about  five  minutes  and  skim. 

Wheat  Meal  Gruel. — Mix  two  tablespoonfuls  of  wheat  meal  smooth- 
ly with  a gill  of  cold  water,  stir  the  mixture  into  a quart  of  boiling 
water,  boil  about  fifteen  minutes,  taking  off  whatever  scum  forms  on 
the  top  ; a little  sugar  may  be  added  if  desired. 

Farina  Gruel. — Mix  two  tablespoonfuls  of  farina  in  a gill  of  water; 
pour  very  gradually  on  the  mixture  a quart  of  boiling  water,  stirring 
thoroughly,  and  boil  ten  minutes. 

Arrow  Root  Gruel. — Mix  an  ounce  of  arrow  root  smoothly  with  a 
little  cold  water;  then  pour  on  the  mixture  a pint  of  boiling  water, 
stirring  it  constantly ; return  it  into  the  pan,  and  let  it  boil  five  min- 
ites.  Season  with  sugar  and  lemon  juice. 

Sago  Gruel. — Wash  two  tablespoonfuls  of  sago,  and  soak  it  a few 
minutes  in  half  a pint  of  cold  water ; then  boil  a pint  and  a half  of  wa- 
ter, and,  while  boiling,  stir  in  the  sago ; boil  slowly  till  well  done,  and 
sweeten  with  sugar  or  molasses. 

Tapioca  Gruel. — Wash  a tablespoonful  of  tapioca,  and  soak  it  in  a 
pint  and  a half  of  water  twenty  minutes;  then  boil  gently,  stirring 
frequently,  till  the  tapioca  is  sufficiently  cooked,  and  sweeten. 

Groat  Gruel. — Steep  clean  groats  in  water  for  several  hours;  boil 
them  in  pure  soft  water  till  quite  tender  and  thick ; then  add  boiling 
water  sufficient  to  reduce  to  the  consistency  of  gruel.  Currants  and 
sugar  may  also  be  added. 

Rice  Gruel. — Boil  two  ounces  of  good  clean  rice  in  a quart  of  water 
until  the  grains  are  quite  soft ; then  add  two  tablespoonfuls  of  sugar, 


596 


PRACTICAL  CYCLOPAEDIA. 


and  boil  two  or  three  minutes.  Currants  make  a good  addition  to 
this  gruel. 

Currant  Gruel. — Add  two  tablespoonfuls  of  currants  to  a quart  of 
wheat  meal  or  oat  meal  ground,  and,  after  boiling  a few  minutes,  add 
a little  sugar. 


PREPARING  AND  COOKING  FRUIT. 

Cooking  Apples  and  Pears. — Apples  and  pears  cut  into  quarters 
and  stripped  of  the  peel,  baked  with  a little  water  and  sugar,  and 
eaten  with  boiled  rice,  are  capital  food  for  children. 

Parisian  Mode  of  Boasting  Apples. — Select  the  largest  apples: 
scoop  out  the  core  without  cutting  quite  through ; fill  the  hollow  with 
butter  and  fine  soft  sugar ; let  them  roast  in  a slow  oven,  and  serve  up 
with  syrup.  We  have  eaten  them  prepared  in  this  way  most  delicious. 

A New  Method  of  Cooking  Apples. — “ One  of  the  most  notable  house- 
wives and  best  cooks  of  the  state,”  says  the  editor  of  an  agricultural 
paper,  “ has  a new  way  of  cooking  apples,  at  least,  it  was  new  to  me, 
and  will  no  doubt,  be  new  to  many  others.  She  pares  the  apples  and 
quarters  them,  placing  them  in  a tin  plate  with  the  core  side  up ; if 
dried  apples,  a little  water  is  added;  they  are  then  set  in  the  oven, 
which  is  always  hot  at  meal  time,  and  roasted ; when  done,  they  are 
slid  on  a common  plate,  and  sprinkled  with  sugar,  to  be  eaten  warm, 
with  bread  and  butter  and  cakes. 

“ It  would  require  canned  fruit  of  extra  flavor  to  tempt  me  from 
the  apple-dish,  if  thus  prepared.  Strawberries  or  half-ripe  peaches 
are  not  to  be  talked  of  the  same  day.” 

A Substitute  for  Apple  Sauce. — A lady  communicates  the  following: 
“A  dish  of  what  I took  for  preserves  was  passed  to  me,  which,  upon 
tasting,  I was  surprised  to  learn  contained  no  fruit.  The  ease  with 
which  it  is  prepared,  and  the  trifling  cost  of  its  materials,  are  not  ita 
chief  recommondations,  for,  unless  my  tasting  apparatus  deceived  me, 
as  it  is  not  usually  wont  to  do,  it  is  emphatically  a tip-top  substitute 
for  apple  sauce,  apple  butter,  tomato  preserves,  and  all  that  sort  of 
thing.  Its  preparation  is  as  follows : 

“ Moderately  boil  a pint  of  molasses  from  five  to  twenty-five  min- 
utes, according  to  its  consistency,  when  add  three  eggs  thoroughly 
beaten,  hastily  stirring  them  in,  and  continue  to  boil  a few  minutes 
’onger,  when  flavor  with  lemon  or  nutmeg.” 


PREPARING  AND  COOKING  FRUIT. 


597 


Sorgo  Apple  Sauce. — Put  a pint  of  sorgo  syrup  on  to  boil,  and  then 
beat  three  eggs  to  a froth.  As  soon  as  the  syrup  boils,  pour  in  the 
eggs,  stirring  rapidly  all  the  time.  Let  it  boil  three  minutes,  then 
pour  it  into  a cool  dish,  and  stir  in  a little  good  vinegar,  or  lemon 
juiue.  When  cold  it  is  a good  substitute  for  apple  butter. 

Frozen  Apples. — It  is  stated  by  those  who  have  had  the  advantage 
of  experience,  that  if  apples  which  have  been  frozen  are  thawed  in  the 
dark  they  are  uninjured:  but  if  in  the  light  they  very  soon  become 
unfit  for  use.  We  should  suppose  the  same  results  would  most  likely 
appear  if  the  experiment  were  tried  with  potatoes.  It  is  a very  sim- 
ple one. 

Apple  Pottage. — Take  ripe  apples  carefully  pared  and  cored,  and  put 
them  in  layers  in  a stone  or  earthen  jar  alternately  with  layers  of  su- 
gar. If  the  apples  are  sweet,  a little  lemon  or  quince  intermingled 
will  give  it  a better  flavor.  Cover  the  whole  with  wheat  paste  or 
dough,  and  place  the  jar  in  the  oven  for  baking.  Let  it  remain  all 
night  and  it  will  make  a delicious  dish  for  breakfast. 

PeaPies  for  Tea. — Pare  ripe  peaches,  cut  them  in  quarters,  sprinkle 
well  with  layers  of  sugar,  and  let  them  stand  an  hour  to  extract  the 
juice.  Then  cover  with  rich  sweet  cream,  and  there  is  nothing  better. 

Peaches  a la  Strawberry. — Pipe  peaches  cut  in  small  pieces,  in  the 
proportion  of  three  peaches  to  one  apple,  mixed  with  sugar,  and  left  to 
stand  for  two  or  three  hours,  makes  excellent  mock  strawberries. 

To  Ped  Peaches. — Peaches  are  peeled  without  waste,  when  fully 
ripe,  by  pouring  boiling  water  on  them,  and  let  them  remain  a minute, 
to  cook  only  skin  deep,  as,  in  tomatoes. 

Cooking  Quinces. — Quinces  baked  in  sugar  and  water,  or  syrup,  or 
simply  baked  and  eaten  with  powdered  sugar,  make  a good  substitute 
for  baked  apples. 

Apples  or  quinces  peeled  and  cored,  with  the  hole  made  by  coring 
filled  with  jelly  or  brown  sugar,  and  baked  with  a little  wine  and  sugar 
around,  are  very  nice ; with  a custard  poured  over  and  baked,  they 
are  termed  a “ bird's  nest.” 

Strawberries  for  Dessert. — Place  your  paste  on  the  plate,  as  for  a 
common  custard — and  cover  with  fresh  strawberries ; on  to  this  pour 
your  well  beaten  eggs,  with  the  usual  quantities  of  milk  and  sugar. 
When  baked,  cover  with  white  sugar. 


i 


598 


PRACTICAL  CYCLOPAEDIA. 


MAKING  BREAD  AND  CAKE. 

Bread — The  Staff  of  Life. — There  is  Divine  authority  for  saying 
that  “ bread  is  the  staff  of  life.”  As  to  food,  it  is  our  mainstay;  we 
never  get  tired  of  it;  it  is  always  palatable  when  we  are  hungry,  as 
is  cold  water  when  we  are  thirsty. 

An  experienced  physician  of  Attleborough,  Mass.,  says : I find  oc- 
casion every  day  to  observe  the  results  arising  from  the  quality  of  food 
consumed  by  various  classes,  and  the  influence  it  has  upon  their  con- 
dition in  health  and  disease.  The  material  taken  at  meals  enters  di- 
rectly into  the  constituencies  of  the  body,  and  it  is  no  matter  for  sur- 
prise that  the  condition  of  the  human  subject  should  be  immediately 
dependent  upon  the  alimentary  substances  with  which  it  is  fed.  The 
nutrient  matter  which  nature  provides  is  of  uniform  excellence ; the 
earth  presents  it  in  a perfect  form,  and  it  is  a matter  for  the  most 
earnest  regret  that  the  subsequent  processes  to  which  it  is  subjected 
should  ever  tend  to  deteriorate  the  material.  Wheaten  bread  may  be 
made  light,  nourishing  and  palatable,  and  in  this  manner  it  goes  much 
further  than  in  a poorer  form  ; at  the  same  time  the  process  by  which 
it  is  prepared  in  this  superior  manner,  is  not  more  difficult,  prolonged, 
nor  laborious  than  to  make  a dark,  heavy,  unwholesome  loaf.  It  is 
much  more  pleasant  to  consume  good  bread,  and  it  yields  a larger  per 
cent,  of  nourishment  from  the  quantity  of  flour  employed. 

In  England  the  bread  is  uniformly  good,  and  better  still  in  France. 
Flour  is  too  costly  to  expend  in  an  uneconomic  manner  ; and  where 
population  follows  close  upon  supply,  the  principle  is  too  important  to 
neglect.  The  poorest  peasant  in  France  has  every  day  better  bread 
than  the  average  of  independent  householders  in  New  York;  and 
when  the  comparison  is  extended  to  the  greater  number  of  families 
through  New  England,  the  result  is  vastly  to  our  disadvantage.  It  is 
better  for  us  to  gain  our  sustenance  principally  from  bread  rather  than 
an  excessive  use  of  meat.  W e are  no  vegetarians,  however,  and  would 
recommend  all  who  can  get  it  to  eat  meat  once  a day.  This  suffices 
for  health  and  strength.  Beside  being  more  salutary  in  many  respects 
to  make  bread  the  staple  article  of  consumption,  it  is  vastly  more 
economical.  Beef  is  the  most  expensive  manner  in  which  grain  can 
be  consumed.  The  corn  requisite  to  fatten  an  ox  would  sustain  a giv- 
en number  of  persons  very  much  longer  than  the  meat  it  has  produced 
is  capable  of  doing.  This  is  a demonstrated  principle  in  vital  phv**'- 
ology. 


MAKING  BREAD  AND  CAKE. 


599 


Theodore  Parker,  in  one  of  his  sermons  on  the  causes  of  sickness, 
gave  the  following  playful  definition  of  the  unpardonable  sin.  He 
said  he  had  sometimes  thought  that  in  man  it  consisted  in  making 
bad  liquor  from  good  grain  ; and  in  woman,  from  good  flour  making 
bad  bread. 

In  order  to  have  good  bread  there  are  three  things  very  essential — 
good  flour,  good  risings,  and  a careful  hand. 

Chemistry  tells  us  that  the  best  and  most  healthful  bread  is  made 
by  mixing  flour,  water,  and  yeast,  by  kneading  it  so  effectually  that 
the  yeast  and  water  shall  come  in  contact  with  every  grain  of  the 
flour,  otherwise  the  bread  will  be  bad ; holes  will  be  in  it,  and  the 
crust  will  be  easily  detached  from  the  soft  part.  Bad  bread  will  be 
made  out  of  the  very  best  materials  unless  the  kneading  has  been 
most  thoroughly  performed. 

Home-Made  Bread  Cheaper  than  Bakers'. — A correspondent  of  the 
Boston  Iranseript  makes  the  following  statement : By  repeated  ex- 
periments in  my  family  I have  found  that  in  making  domestic  bread — 
using  yeast  prepared  in  the  house — a pound  of  good  flour  will  yield 
very  nearly  two  pounds  of  bread.  The  only  addition  made  to  the 
flour  was  about  a tablespoonful  of  Indian  meal,  water  and  salt,  to  two 
three  pound  loaves.  A pound  of  flour  never  failed  to  yield  a pound 
and  three-quarters  of  bread.  Then  I make  this  estimate : A barrel 
of  flour  of  196  pounds  made  343  pounds  of  bread ; 343  pounds  of 
bread,  if  bought  of  the  baker,  in  pound  loaves,  at  five  cents,  would 
have  cost  me  $17.15.  My  barrel  of  flour  cost  me  at  the  time  of  these 
trials  between  $7  and  $8.  This  is  an  argument  for  baking  one’s  bread 
instead  of  buying  it.  Even  at  present  prices  much  money  would  be 
saved  by  baking  at  home. 

But  it  used  to  be  rare  to  find  a five  cent  loaf  that  weighed  over 
fourteen  ounces.  Therefore  buying  bread  was  still  more  expensive 
than  my  calculation  makes  it.  In  these  times  five  cent  loaves  weigh 
ten  or  ten  and  a half  ounces,  sometimes  less,  so  that  the  price  a pur- 
chaser of  bakers’  bread  actually  pays  for  a barrel  of  flour  is  enormous. 
When  flour  is  even  $12  per  barrel,  the  cost  of  five  cent  loaves  is  equal 
to  paying  $25,  the  loaves  weighing  ten  and  a half  ounces. 

Bread  Making. — A woman  of  much  experience  as  a successful  bread 
maker,  gives  the  following:  “To  make  yeast,  take  two  handfuls  of 
hops,  three  pints  water,  six  potatoes ; boil  all  till  the  potatoes  are  soft ; 
pa, re  them,  mash  through  a colander,  strain  the  liquid ; then  put  it 
in  your  preserving  kettle  over  the  fire,  with  the  potatoes  added ; also, 
one  cup  sugar,  one  tablespoon  salt,  one  tablespoon  ginger ; then  add 


600 


PKACTICAL  CYCLOPAEDIA. 


flour  enough  io  make  it  the  consistency  of  paste  : let  it  boil  five  nun 
utes,  stirring  it  all  the  time.  Turn  out,  and  when  partially  cool,  add 
half  a pint  of  good  yeast.  Let  this  stand  until  fermentation  takes 
place.  In  the  winter  I keep  it  in  a stone  pot  in  the  cellar,  but  in  the 
summer  I dry  it  by  mixing  it  with  corn  meal,  and  spreading  it  on  a 
table  and  exposing  it  to  the  air  (no  sun.)  Now  we  have  good  yeast, 
we  will  proceed  immediately  to  make  good  bread.  Wash  and  pare 
two  dozen  good  sized  potatoes ; boil  them,  with  a large  handful  of  salt, 
till  reduced  to  a fine  pulp  ; strain  through  a collander,  add  three  pints 
sweet  milk,  and  when  sufficiently  cool  to  bear  your  hand  in  it,  stir  in 
as  much  flour  as  will  make  it  into  a thick  batter;  to  this  sponge  add  a cof- 
fee cup  of  the  yeast.  I always  make  my  sponge  at  night.  In  the 
morning  I add  six  quarts  sweet  milk  and  three  gills  lime  water,  and 
knead  into  a stiff  dough. 

“ Some  housekeepers  use  alum,  as  it  makes  the  bread  fairer,  but  I 
prefer  lime  water,  as  that  coagulates  the  gluten  ; and  it  requires  less 
baking,  and  retains  its  moisture  longer.  And  I think  it  much  health- 
ier than  alum,  and  health  is  the  great  desideratum.  In  two  or  three 
hours  after  you  knead  your  bread,  it  will  be  as  light  and  porous  as  a 
honeycomb ; knead  it  down,  and  when  it  has  again  risen,'  mold  and 
put  it  into  pans.  Let  it  stand  till  it  rises  again,  then  wash  the  loaves 
over  with  cold  water ; this  prevents  the  formation  of  too  hard  a crust ; 
bake  in  a well  heated  oven.  When  baked,  wash  again,  wrapping 
it  up  closely  in  your  bread  cloth.  Wrapping  the  bread  up  in  the 
steam  till  cold,  prevents  it  from  becoming  hard  and  dry.  If  your 
flour  is  good,  bread  made  in  this  way  will  be  equal  in  appearance  to 
the  best  bakers’  bread,  and  in  point  of  sweetness  and  economy,  far,  far 
superior.  The  quantities  I have  named  make  twelve  good  sized  loavesf 
and  my  family  requires  such  a baking  twice  a week.  F or  many  years 
this  plan  has  given  me  good  bread,  and  I hope  others  will  try  it.” 

Premium  Wheat  Bread  No.  1. — The  Chenango  Co.,  N.  Y.,  Agricul- 
tural Society  gave  a premium  for  bread  made  after  the  following  re- 
cipe : — One  spoonful  of  hop  yeast ; two  potatoes  boiled ; one  pint  of 
water,  and  make  a sponge,  and  when  light  or  sufficiently  raised,  mix 
hard  and  let  rise,  and  when  it  is  light  again  mold  it  over  and  bake 
when  light. 

Premium  Wheat  Bread  No.  2. — Crate  one-half  dozen  potatoes; 
jam,  and  add  one  quart  of  water ; one  cup  of  hop  yeast  at  night,  and 
in  the  morning  when  light,  add  three  teaspoonfuls  of  sugar,  and  flour 
to  form  a dough.  Let  rise ; when  light,  put  it  in  tins ; let  rise  again, 
ana  bake  one-half  hour. 


MAKING  BREAD  AND  CAKE. 


601 


Dry  Ytdst  Bread. — Put  a few  cakes  of  yeast  to  soak  in  a half  pint 
of  warm  water  in  the  evening,  letting  them  soak  until  the  next  even- 
ing. Then  set  your  rising  by  boiling  and  mashing  fine  two  quarts  of 
potatoes  ; to  these  add  water  sufficient  for  the  rising,  about  milk  warm, 
and  a tablespoonful  of  salt ; then  stir  in  your  flour  and  yeast  until  a 
proper  consistency ; then  set  away  to  rise  until  morning ; then  add 
flour  to  the  rising,  knead  it  well  and  set  it  away  to  rise  ; after  rising 
mold  it  into  loaves  and  set  it  to  rise  a short  time  again,  then  bake. 
During  the  summer,  instead  of  boiling  potatoes,  you  can  boil  thick 
sour  milk ; take  the  whey  which  separates  and  set  your  rising  as  above. 
When  the  yeast  cakes  are  new  put  them  to  soak  in  the  morning  pre- 
vious to  setting  your  rising. 

Salt  Rising  Bread. — Eecipe  from  the  Shaker  communtity  at  Plea- 
sant Hill,  I^y.  : Take  boiling  water  and  cool  it  until  you  can  just  bear 
your  hand  in  it.  Then  stir  in  flour  until  it  is  a thick  batter;  set  it  in 
a warm  place  and  exclude  it  from  the  air,  and  in  a few  hours  it  will 
rise  to  a sponge ; then  take  some  milk  and  boil  it,  and  cool  with  cold 
water  until  it  is  just  stinging  hot.  Then  get  your  flour  and  make  up 
your  bread  with  this  milk.  Be  careful  not  to  put  the  rising  in  until 
the  dough  is  cool  enough  to  bear  your  hand  in ; work  it  well  after  the 
rising  goes  in,  then  set  it  away  in  a warm  place,  and  let  it  rise  well ; 
then  mold  it  into  pans,  and  let  it  rise  again,  and  when  the  pans  are 
full  and  light  it  is  ready  for  baking. 

Brown  Bread. — Take  two  quarts  of  corn-  meal,  two  do.  of  shorts, 
one  tablespoonful  of  salt,  one  teacup  of  molasses.  Stew  a squash  or 
a good  pumpkin  in  water  sufficient  to  wet  this  mass ; pour  it  on  boil- 
ing hot.  When  cool  enough,  add  a pint  of  yeast  and  two  quarts  of 
wheat  flour;  this  will  make  four  loaves.  When  light,  bake  three 
hours. 

Superior  Brown  Bread. — Take  of  Indian  meal  and  canaille,  each 
three  and  a half  teacupfuls,  or  three  of  Indian  meal  and  four  of  un- 
bolted wheat — one  quart  sour  milk — half  a teacupful  molasses — one 
egg — one  teaspoonful  saleratus — then  steam  three  hours  and  bake  half 
an  hour. 

Premium  Brown  Bread. — One  quart  rye  meal ; two  quarts  Indian 
meal;  two  tablespoonfuls  of  molasses;  mix  thoroughly  with  sweet 
milk ; let  it  stand  one  hour,  then  bake  in  a slow  oven. 

Graham  Bread. — One  quart  of  milk;  scald  one-half  of  it  and  pour 
on  one  quart  of  good  Graham  flour ; then  add  the  rest  of  the  milk  warm ; 
and  flour  enough  to  stir  as  thick  as  possible  with  a spoon,  adding  half 


602 


PRACTICAL  CYCLOPAEDIA. 


a cup  of  good  molasses  while  stirring  it — then  bake  slowly  for  an 
hour. 

‘Another. — Two  teacupfuls  of  sweet  milk,  two  of  sour  milk,  half  a 
cup  of  molasses,  one  teaspoonful  of  soda,  Graham  flour  enough  to  make 
a thick  batter — bake  slowly  an  hour.  This  is  by  most  people  con- 
sidered better  than  the  former. 

Graham  flour  to  be  good  should  be  made  of  the  best  white  winter 
wheat,  and  great  care  should  be  taken  by  the  miller  that  it  be  not 
ground  too  fine,  or  it  is  spoiled,  and  will  not  rise  well. 

A Wholesome  and  Economical  Bread. — Mix  unbolted  wheat  meal 
with  cold  water  or  milk,  to  a stiff  batter.  Dip  it  with  a spoon  upon 
a pan,  and  bake  twenty  to  thirty  minutes  in  a hot  oven. 

Another  Economical  Bread. — Take  scraps  of  flour  bread,  break  in 
a pan  or  deep  dish,  cover  it  with  milk,  let  it  stand  urtfil  soft,  then 
mash.  If  very  sour  add  half  the  amount  of  sweet  milk,  if  not  add 
sour  milk ; add  half  a teaspoonful  of  soda  to  the  quart,  two  eggs  and 
a little  salt;  stir  in  corn  meal  enough  to  make  a batter;  bake  in  a 
quick  oven. 

Bread  from  Heated  Wheat. — Prof.  Nickels,  of  France,  has  made  a 
series  of  experiments  with  heated  wheat,  which  had  been  exposed  to 
moisture  and  a fermenting  temperature,  and  says  that  good  bread  may 
be  made  from  it  by  adding  four  ounces  of  salt  to  every  thirteen  pounds 
of  flour.  Such  wheat  has  always  been  considered  completely  ruined 
for  making  bread.  Thousands  if  not  millions  of  bushels  of  wheat  are 
annually  injured  by  water  and  heating,  when  transported  in  bulk  on 
our  lakes  and  canals.  Such  wheat  sells  in  New  York  for  a very  few 
cents  per  bushel.  It  is  chiefly  used  for  making  starch. 

New  Kind  of  Bread. — Made  of  wheat  flour  and  white  beets,  mixed 
in  equal  proportions,  costs  but  very  little  more  than  half  as  much  as 
ordinary  bread,  is  equally  nutritious  and  very  palatable. 

Apple  Bread. — A French  officer  has  invented  and  practiced  with 
great  success  a method  of  making  bread  with  common  apples,  very  far 
superior  to  potato  bread.  After  having  boiled  one-third  of  peeled  ap- 
ples, he  bruised  them,  while  quite  warm,  into  two- thirds  of  flour,  in- 
cluding the  proper  quantity  of  yeast,  and  kneaded  the  whole  without 
water,  the  juice  of  the  fruit  being  quite  sufficient.  When  the  mixture 
had  acquired  the  consistency  of  paste,  he  put  it  into  a vessel,  in  which 
he  allowed  it  to  raise  for  about  twelve  hours.  By  this  process  he  ob- 
tained a very  excellent  bread,  full  of  eyes,  and  extremely  palatable 
and  light. 

Pumpkin  Bread. — Stew  a ripe  pumpkin  until  perfectly  soft  and 


MAKING  BREAD  AND  CAKE. 


603 


quite  dry ; strew  in  the  usual  allowance  of  salt  and  some  shortening. 
Mix  with  the  pumpkin  as  much  Indian  meal  as  will  make  the  dough 
stiff  enough  to  form  dodgers.  In  our  childhood  we  used  to  see  bread 
thus  prepared  with  ripe  apples  instead  of  pumpkin ; it  was  too  sour 
to  please  us  when  simply  buttered,  but  with  honey  or  molasses  over- 
spread, we  thought  it  a famous  accompaniment  to  a mug  of  milk. 

Pumpkin  bread  made  by  the  receipt  for  Indian  egg  bread,  is  very 
nice.  Substitute  pumpkin  for  one-half  the  meal. 

Rice  Bread. — Take  one  teacupful  of  rice  boiled  in  water  until  soft 
(if  for  breakfast  it  it  should  be  boiled  over  night,)  or  use  cold  rice  left 
from  a previous  dinner;  mix  with  it  two  beaten  eggs,  a little  more 
than  a pint  of  milk,  as  much  less  than  a pint  of  Indian  meal  as  you 
have  over  the  pint  of  milk,  and  two  tablespoonfuls  of  flour.  This  will 
fill  two  middle  sized  square  tins,  and  requires  to  be  baked  nearly  an 
hour.  I think  every  one  who  appreciates  good,  wholesome  bread,  will 
acknowledge  this  to  be  worth  recommending. 

Buckwheat  Bread . — To  one  quart  buttermilk,  add  a teaspoonful  of 
soda,  and  flour  enough  to  make  a thin  batter — put  in  an  egg  if  con- 
venient, and  bake  in  a quick  oven.  Try  it.  The  contributor  of  this 
says  it  is  as  good  as  pancakes,  and  far  less  trouble  to  prepare. 

Test  for  Bread. — Of  pure  bread  two  thousand  grains  will  not  yield 
more  than  from  fifteen  to  twenty-five  grains  of  ashes ; if  more  is  found, 
there  is  fraud  in  the  manufacture. 

To  Keep  Bread  Soft. — A correspondent  says : I have  had  the  best 
success  with  bread  made  from  the  old  fashioned  hop  yeast,  scalding 
the  flour  and  leaving  the  dough  quite  soft ; but  most  kinds  of  bread, 
if  carefully  made,  will  keep  well,  if  taken  proper  care  of;  but  if  left 
on  a pantry  shelf,  or  exposed  to  the  air  anywhere,  it  will  become  dry. 
A small  tin  chest,  shutting  tightly,  has  answered  this  purpose  admir- 
ably in  our  family.  A stone  jar,  tightly  covered,  is  also  excellent. 
Either  should  be  kept  on  the  cellar  bottom. 

To  Make  Hop  Yeast. — One  handful  of  hops  steeped  in  two  quarts 
of  water ; three  large  potatoes  boiled  and  peeled,  and  rubbed  through 
a collander  with  three  tablespoons  flour, — strain  the  water  upon  them 
while  rubbing  them  through.  "W  nen  not  too  hot,  add  one  teacupful 
of  yeast,  and  let  it  rise  till  light.  Add  half  a teacupful  each  of  salt 
and  sugar,  and  bottle  for  use.  Shake  well  before  using,  and  keep  in 
a cool  place.  Two-thirds  of  a teacupful  is  sufficient  for  four  good 
sized  loaves.  • 

Another. — One  large  handful  of  hops,  three  potatoes,  two  quarts  of 
water — all  to  be  boiled  together  till  the  potatoes  are  very  soft ; then 


604 


PRACTICAL  CYCLOPEDIA. 


masli  up,  and  strain  the  liquor  hot  on  one  quart  of  sifted  flour. 
Add,  after  it  is  cool,  one-half  pint  of  yeast.  Highly  recommended. 

Another  Yeast — Boil  one  pound  of  flour,  a quarter  of  a pound  of 
brown  sugar  and  a little  salt  in  two  gallons  of  water  for  an  hour. 
When  milk- warm,  bottle  and  cork  it  close,  and  it  will  be  ready  for  use 
in  twenty-four  hours.  This  is  said  to  be  highly  commended  by  the 
general  of  one  of  the  brigades  of  our  army. 

To  Extract  the  bitter  qualities  from  Yeast. — Bake  a small  piece  of 
bread  quite  black  and  drop  into  the  yeast ; or,  if  it  be  very  bitter,  put 
a small  quantity  of  bran  into  a small  sieve,  and  strain  the  yeast 
through.  These  remedies  have  never  been  known  to  fail.  Another 
mode  is  to  pour  cold  water  over  the  yeast  some  time  before  you 
require  it ; the  yeast  will  sink  and  the  bitter  quality  remain  in  the 
water,  which  pour  off. 

Salt  Emtyings. — A correspondent  of  the  American  Agriculturist  re- 
commends the  following : To  one  pint  of  warm  water  add  a teaspoon- 
ful of  sugar,  half  a teaspoonful  of  salt,  and  butter  the  size  of  a walnut. 
Thicken  them  with  flour — rye  meal  is  better.  Set  the  dish  contain- 
ing the  mixture  in  warm  water.  Stir  the  contents  often  during  the 
first  three  hours.  Let  it  stand  until  light. 

1 Rolls. — Stir  a tablespoon  of  yeast  into  a teacup  of  warm  water ; 
work  up  with  it  flour  into  a soft  dough,  allowing  a teaspoon  of  salt  and 
piece  of  shortening  as  large  as  the  yelk  of  an  egg  to  each  quart  of 
flour.  When  this  rises  lightly,  knead  it  again  until  it  blisters  freely  ; 
make  it  out  in  rolls,  rise  and  bake.  The  Virginia  Housewife  directs 
rolls  to  be  risen  three  times.  The  first  time  in  a yeast,  the  second  in 
a sponge,  and  then  after  being  made  out  into  rolls. 

The  Shakers,  whose  exquisite  breads  are  far  famed,  use  hop  yeast, 
rise  twice,  and  make  up  large  quantities  at  once.  They  set  away  a 
batch  of  dough  in  a cold  place,  and  make  from  it  rolls  at  any  time. 
The  only  housewife  we  have  ever  known  rival  them  makes  up  her 
bread  entirely  of  fresh  potato  yeast.  The  time  which  bread  takes  to 
rise  varies  according  to  weather  or  the  temperature  of  the  Toom  in 
which  the  process  is  undergone.  When  it  worked  the  first  time,  and 
is  made  into  rolls,  if  it  is  too  fast  for  you,  set  them  away  in  a cool 
place  until  it  is  time  to  use  them.  They  will  be  ready  for  breakfast, 
and  may  be  baked  in  a dish  or  in  muffin  rings,  and  you  will  call  it 
Sally  Lun,  or  muffins,  accordingly. 

French  Bolls. — Add  two  ounces  of  butter  and  a little  salt  to  a pint 
of  boiled  milk ; while  tepid,  sift  in  one  pound  of  flour,  one  beaten  egg, 


MAKING  BREAD  AND  CAKE. 


605 


<jne  tablespoonful  of  yeast ; beat  these  together  well ; when  risen, 
form  the  rolls  with  as  little  handling  as  possible ; bake  on  tins. 

Rusks. — The  preparatory  steps  for  rusks  are  the  same  as  foi  rolls. 
When  the  yeast  is  ready,  mix  a quarter  of  a pound  of  sugar  into  a 
quart  of  flour,  a piece  of  butter  as  large  as  a hen’s  egg,  and  a teaspoon 
of  grated  nutmeg.  Stir  three  well  beaten  eggs  into  the  yeast,  mix  to 
a soft  dough,  knead  well,  make  into  little  cakes,  rise  and  bake  well. 
Never  allow  this  bread  to  get  cold  during  the  whole  process.  When 
done,  rub  over  with  the  white  of  an  egg,  and  sift  over  the  cakes  some 
powdered  white  sugar. 

Biscuit. — When  your  hard  yeast  bread  is  ready  to  mold  up,  take  a 
large  bowl  full  of  the  dough,  a teacupful  each  of  sugar  and  butter, 
grate  in  half  a nutmeg,  knead  them  together,  make  them  into  balls  or 
loaves  about  an  inch  and  a half  in  diameter,  put  them  in  a tin,  let 
them  rise,  and  bake. 

Soda  Biscuit. — Into  one  quart  of  flour  rub  a teaspoon  of  salt  and 
one  of  best  cooking  soda.  If  you  have  no  sour  milk,  put  with  the  so- 
da two  teaspoons  of  cream  of  tartar.  Work  it  into  a smooth,  rather 
soft  dough  with  cream.  If  you  use  skim  milk,  buttermilk  or  water, 
you  must  allow  a large  spoonful  of  shortening. 

Raised  Biscuit. — Take  some  of  the  bread  dough  when  light,  knead 
a piece  of  butter  as  large  as  an  egg  into  dough  enough  to  fill  a long 
tin ; mold  into  small  biscuits  ; let  them  rise  again ; bake  for  twenty 
minutes. 

Cream  Tartar  Biscuit. — Take  a small  milk  pan  half  full  of  flour, 
and  mix  thoroughly  in  it  one  tablespoon  of  cream  tartar  and  two  of 
shortening.  Dissolve  half  a tablespoonful  of  soda  in  a pint  bowl  two- 
thirds  full  of  sweet  milk,  mix  them  hard  enough  to  roll  good.  These 
are  easily  and  quickly  made. 

Beaten  Biscuit. — Work  up  one  quart  of  flour  (with  salt  as  usual,) 
with  thick,  sweet  cream  into  a stiff  dough.  Beat  it  until  entirely 
smooth  and  soft  enough  to  roll,  and  cut  into  biscuit  of  half  an  inch  in 
thickness.  If  you  have  not  cream,  use  a tablespoon  of  best  butter, 
and  wet  with  sweet  milk.  These,  baked  slow  and  hard,  so  as  to  be 
done  without  browning,  make  the  best  home-made  crackers  we  have 
ever  seen.  If  rolled  out  as  thin  as  a knife  blade,  cut  into  large  cakes, 
pricked  thickly  and  baked  a light  brown,  they  are  known  as  “ Quim- 
inies,,,  nice  for  tea  and  dispeptics.  If  baked  in  irons,  like  waffles,  but 
very  shallow,  they  are  called  wafers.  Some  of  these  wafers  buttered, 
and  then  having  sugar  and  powdered  cinnamon  sifted  over  them,  with 


606 


PRACTICAL  CYCLOPEDIA. 


a browning  in  a brisk  oven,  are  very  popular  with  lovers  of  sweet 
breads. 

Premium  Biscuit. — Take  some  of  the  bread  dough,  (see  premium 
bread,  No.  1,)  in  the  morning,  as  much  as  would  make  a loaf  of  bread, 
add  one  cup  of  butter;  mix  well ; let  rise,  then  make  into  biscuit;  one 
cup  of  hop  yeast ; set  the  sponge  at  night ; add  flour  to  the  above  to 
make  a batter ; in  the  morning  add  one-half  pint  of  milk,  one  cup  of 
sugar,  one  of  butter,  one  egg,  one  nutmeg,  flour  to  make  it  sufficient- 
ly stiff ; let  rise,  then  roll  it  out  and  cut  it  out ; let  rise,  then  bake. 

Ginger  Biscuit. — Rub  half  a pound  of  fresh  butter  into  two  pounds 
of  fine  flour,  add  half  a pound  of  sifted  sugar,  and  three  ounces  of 
pounded  ginger.  Beat  up  the  yelks  of  three  eggs  and  take  a little 
milk,  with  which  make  the  above  ingredients  into  a paste.  Knead  it 
all  well  together,  and  roll  it  out  extremely  thin,  and  cut  it  into  the 
form  of  round  biscuits  with  a paste  cutter.  Bake  them  in  a slow 
oven  until  crisp,  taking  care  that  they  are  a pale  brown  color. 

Wine  Biscuit. — Rub  into  one  pound  of  dry  flour  four  ounces  of  but- 
ter, four  ounces  of  white  powdered  sugar,  one  egg  and  a spoonful  or 
two  of  thin  cream  to  make  it  into  paste.  When  mixed,  put  currants 
into  one  half  and  caraways  into  the  rest.  Bake  on  tins. 

Apple  Biscuit. — Boil  apples  in  water  until  soft,  then  take  them  out 
and  rub  through  a wire  sieve,  flavor  with  a drop  or  two  of  essence  or  oil  of 
lemon,  and  if  you  like  the  taste,  a drop  of  the  oil  of  cloves.  Add  lump 
sugar  equal  in  weight  to  the  pulp,  and  grind  with  it ; roll  the  sugared 
pulp  into  flat  cakes  about  a quarter  of  an  inch  thick,  and  cut  them  in- 
to shapes.  Finally  dry  them  in  a very  slow  oven,  the  heat  not  being 
strong  enough  to  bake  them  or  melt  the  sugar ; they  may  be  dried 
also  by  the  summer’s  sun.  They  often  require  to  be  partially  dried 
before  they  can  be  rolled  out.  They  may,  instead  of  rolling,  be  drop- 
ped on  to  paper,  or  put  in  a ring  of  paper  upon  a slightly  greased  iron 
plate. 

Milk  Biscuit. — Put  the  yeast  in  one  quart  of  milk,  and  set  it  to 
rise  in  the  middle  of  flour.  When  light,  knead  it  and  break  it  until 
it  becomes  solid. 

Orange  Biscuit. — Take  the  grated  rind  of  an  orange,  six  fresh  eggs, 
a quarter  of  a pound  of  flour,  and  three  quarters  of  a pound  of  pow- 
dered sugar;  put  these  into  a mortar  and  beat  them  to  a paste, 
which  either  put  into  cases  or  cut  out,  and  bake  them  like  other 
biscuit. 

Maple  Biscuit. — Take  twelve  eggs,  leaving  out  the  whites  of  four ; 
beat  the  yelk  separate  from  the  white.  When  they  are  very  light, 


MAKING  BREAD  AND  CAKE. 


607 


add  one  pound  of  fine  white  sugar,  eight  drops  of  lemon,  three- 
quarters  of  a pound  of  flour,  alternately  beaten  in  with  the  whites 
of  the  eggs.  Beat  them  all  together  until  very  light,  and  then  bake 
them. 

Tea  Biscuit. — Two  pounds  of  flour,  two  spoonfuls  of  yeast  and  a lit- 
tle warm  milk.  Mix  them  together  adding  one-quarter  of  a pound 
of  melted  butter,  with  milk  to  make  it  into  a stiff  batter.  Bake  in  a 
quick  oven  in  any  shape  you  please. 

White  of  Eggs  in  liaised  Biscuit. — The  white  of  an  egg  kneaded 
into  the  dough  with  the  shortening  for  raised  biscuit,  makes  them 
nice. 

Sally  Lunn. — Take  a stone  pot,  pour  in  one  pint  bowl  of  sweet 
milk,  half  a teacup  of  baker  s or  other  yeast,  quarter  of  a pound  melt- 
ed butter,  a little  salt,  and  three  beaten  eggs.  Mix  in  about  three 
pint  bowls  of  flour.  Let  it  stand  several  hours,  or  until  quite  light ; 
then  put  into  Turk  heads,  or  other  tin  pans,  in  which  it  should  again 
rise  up  before  being  shoved  into  the  oven,  to  be  “ brought  out  ” and 
presented  to  your  friends  as  the  beauty  and  the  belle  of  the  evening. 

Another  Method. — Melt  into  one  quart  of  sweet  milk  a quarter  of  a 
pound  of  butter.  Beat  six  eggs  very  light  and  stir  into  the  milk ; 
also  one  teaspoonful  of  salt,  and  a teacup  of  fresh  yeast.  Stir  into  the 
mixture  as  much  flour  as  will  make  a thick  batter,  and  set  it  to  rise. 
Bake  in  pans  as  egg  bread,  or  in  muffin  rings.  If  you  bake  in  pans, 
split  open  the  cakes  and  pour  over  liberally  of  melted  butter.  In  sum- 
mer, this  bread  will  rise  in  the  kitchen  in  three  or  four  hours ; in 
colder  weather,  it  takes  longer.  If  it  should  sour,  stir  in  a little 
soda. 

Another. — A pint  of  the  best  new  milk  lukewarm  ; add  to  it  one- 
quarter  of  a pound  of  butter,  a little  salt,  a teacupful  of  yeast,  a pound 
and  a half  of  fine  flour ; mix  them  together,  and  let  it  stand  three- 
quarters  of  an  hour.  Bake  them  on  tins  nearly  an  hour. 

Baker's  Varnish. — A varnish,  such  as  bakers  use,  can  be  made  for 
rusks  by  beating  the  yelk  of  an  egg  and  one  teaspoonful  of  pulverized 
sugar  together.  Spread  on  just  before  baking.  Put  them  on  round 
pie  tins  to  rise.  They  look  nice  on  the  table. 

Muffins.— Y rom  the  American  Agriculturist : Take  one  quart  of 
new  milk,  two  eggs,  two  tablespoonfuls  yeast,  butter  the  size  of  an 
egg.  Warm  the  milk  and  mix  with  other  ingredients  at  night;  in 
the  morning,  turn  into  muffin  rings,  or  drop  on  tins,  and  bake  a ligh  t 
srown.  To  be  eaten  with  butter  for  breakfast. 

Cream  Muffins. — Also  from  the  Am.  Agriculturist.  Mix  one  pint 


608 


PRACTICAL  CYCLOPAEDIA. 


sour  cream,  (but  not  very  sour)  one  pint  flour,  three  eggs,  one  tea- 
spoonful salt,  half  a teaspoonful  soda  or  salaratus,  whites  and  yelks  of 
eggs  beaten  seperately.  Stir  in  the  whites  the  last  thing.  They  are 
much  nicer  baked  in  new  cups,  which  can  be  bought  of  a cheap  kind. 
Wipe  them  clean  with  a dry-cloth,  never  wet  or  grease  them ; in  a 
short  time  the  muffin  will  shine  like  varnish  on  the  side  next  the 
cup. 

French  Muffins. — A quart  of  warm  water,  in  which  has  been  dis- 
solved a quarter  of  a pound  of  hard  yeast,  and  mixed  with  sufficient 
flour  to  make  rather  a stiff  batter,  set  in  a warm  place  for  hours,  then 
stir  it  down  and  divide  it  into  pieces  of  a quarter  pound  each,  which 
mold  with  hands,  and  put  into  wooden  trays  containing  a round  bed 
of  flour  for  each ; let  them  stand  two  hours  in  a warm  place,  and  cook 
them  upon  an  Iron  griddle  turning  them  over  when  nicely  risen.  They 
will  be  baked  in  about  ten  minutes  if  the  stove  is  sufficiently  hot. 

Guyandotte  Muffins—  Two  eggs,  three  cups  of  corn  meal,  three 
cups  of  flour , stir  in  sour  milk  enough  to  make  a stiff  batter,  add 
three  teaspoonfuls  of  melted  lard,  a little  salt  and  one  teaspoonful  of 
soda  dissolved  in  warm  water.  Pour  your  rings  half  full,  and  bake 
quick. 

Superior  Mush  Muffins. — From  A.  B.  Allen,  in  the  Am.  Agricultu- 
rist : Make  the  mush  in  the  evening.  Next  morning  add  eggs  af  the 
rate  of  three  to  a quart  of  the  mush,  also  six  or  seven  tablespoor  fuls 
of  flour,  and  two  of  lard. 

Crumpets. — Mix  a quart  of  good  milk  with  water  to  make  a batter, 
add  a little  salt,  an  egg,  and  a tablespoonful  of  good  yeast,  beat  well, 
cover  it  up,  and  let  it  stand  in  a warm  place  to  rise.  Clean  the  muf- 
fin plate,  or  not  having  this,  a frying  pan,  while  warm  over  the  fire, 
and  rub  with  a greased  cloth,  or  a little  butter  tied  up  in  a piece  of 
muslin,  pour  a cupful  of  the  batter  into  the  pan,  or  on  the  plate ; as  it 
begins  to  bake,  raise  the  edge  all  round  with  a sharp  knife.  When 
one  side  is  done,  turn  and  bake  the  other  side.  Crumpets  are  gener- 
ally now  poured  into  proper  sized  rings  of  tin,  which  makes  them  all 
of  a size  and  thickness.  A little  rye  flour  is  an  improvement. 

Soda  Crackers. — To  fourteen  cups  of  flour,  add  one  cup  of  lard,  four 
teaspoonfuls  of  cream  tartar  and  two  of  soda.  Rub  these"  ingredients 
well  into  the  flour,  add  three  cups  of  water,  water  thoroughly  and  bake 
quick.  Superior  to  any  we  ever  purchased. 

Tea  Buns. — One  pound  and  a quarter  of  flour,  one-half  pound  oi 
currants  (well  washed,)  two  ounces  of  butter  rubbed  in  the  flour,  ah  mt 
a pint  of  sweet  milk  warmed,  two  spoonfuls  of  yeast,  the  yelk  or  an 


MAKING  BREAD  AND  CAKE. 


609 


egg  well  beaten,  carraway  seeds  to  your  taste ; mix  well  these  ingre- 
dients together,  and  beat  them  up  as  for  a seed  cake ; set  them  before 
the  fire  to  rise  for  an  hour,  make  them  up  in  what  shaped  cakes  you 
please,  lay  them  on  tin  pans  for  awhile  before  the  fire,  and  feathei 
them  over  with  white  of  egg  before  baking  them. 

Drop  Short  Cake. — One  quart  of  flour ; one  teaspoonful  soda ; three 
do.  cream  tartar.  A piece  of  butter  the  size  of  an  egg,  and  the  same 
of  lard,  to  be  rubbed  in  as  you  would  pie  crust ; sufficient  sweet  milk 
to  make  them  as  stiff  as  pound  cake ; drop  them  on  buttered  pans. 
Eecommended  as  excellent. 

Strawberry  Short  Cake—  By  a correspondent  of  American  Agricul- 
turist : Mix  dough  as  for  biscuit ; roll  it  thin  as  pie  crust  and  cut  in 
sheets  the  size  of  a bake  tin.  Place  one  of  these  on  the  tin,  then  a 
layer  of  ripe  strawberries,  then  more  dough,  and  so  on  for  three  lay- 
ers of  dough,  and  two  of  berries.  Cut  small  holes  in  the  top  crust, 
pour  in  a little  water,  and  lay  on  a few  small  lumps  of  butter,  and 
bake  half  an  hour.  Serve  with  sweetened  cream. 

Breakfast  Cake. — Take  equal  parts  of  wheat  flour,  buckwheat,  and 
corn  meal  sifted  enough  to  make  a batter  with  one  pint  skim  milk 
(sweet,)  one  pint  sour  milk,  or  butter  milk,  one  egg,  one  teaspoonful 
each  of  salt  and  cooking  soda.  Bake  and  serve  up  the  same  as  buck- 
wheat cakes. 

Another. — One  pint  milk,  two  or  three  eggs,  two  teaspoonfuls  cream 
tartar,  one  of  soda,  flour  sufficient  to  roll  out.  Boll  quite  thin,  and 
cut  into  round,  square,  or  diamond  shape,  according  to  fancy.  Fry 
in  hot  lard  like  dough  nuts.  To  be  eaten  with  butter. 

Waffles. — To  one  quart  of  milk,  quarter  of  a pound  of  soft  buttei, 
six  eggs  well  beaten,  add  salt  to  season  agreeably.  We  do  not  prac- 
tice rising  waffles,  but  it  is  the  way  of  many  good  housekeepers,  and 
of  course  is  done  with  the  usual  allowance  of  yeast. 

Another — Two  cups  sugar,  one  cup  butter,  two-thirds  cup  milk,  half 
teaspoonful  soda,  one  teaspoonful  cream  tartar,  two  eggs,  and  flour 
enough  to  thicken. 

Another. — Melt  a large  spoonful  of  butter  in  a pint  of  sweet  milk ; 
beat  three  eggs  well,  and  mix  in  the  milk.  Sift  one  quart  of  flour, 
rub  in  it  one  teaspoonful  of  salt,  and  two  of  cream  tartar,  and  stir  it 
into  the  milk  until  a perfectly  smooth  batter  is  made.  Dissolve  one 
teaspoonful  of  soda  in  a tablespoonful  of  boiling  water,  and  mix  in  just 
before  baking.  Have  a clear  fire  and  your  irons  clean  and  well  greas- 
ed. Serve  with  melted  butter  poured 'over. 

Indian  Meal  Waffles. — Boil  two  cups  of  hominy  very  soft,  and  an 

39 


610 


PEACTICAL  CYCLOPAEDIA. 


equal  quantity  of  sifted  Indian  meal,  a tablespoonful  of  salt,  half  a 
teacup  of  butter,  and  three  eggs,  with  milk  enough  to  make  a thin 
batter.  Beat  all  together  and  bake  in  waffle  irons.  When  eggs  can- 
not be  procured,  yeast  is  a good  substitute — put  a spoonful  in  the  bat- 
ter, and  let  it  stand  an  hour  to  rise. 

COEN  BEEAD. 

A bushel  of  corn  contains  more  nutriment  than  a bushel  of  wheat ; 
but  corn  meal  should  not  be  ground  fine,  as  it  will  not  keep  sweet. 
There  is  no  grain  that  can  be  put  to  so  many  good  uses  and  served  up 
in  so  many  different  ways  as  corn  and  corn  meal.  First  we  have  the 
green  corn,  roasting  ears  and  soup  in  the  early,  and  the  dried  corn 
soup  and  hominy,  the  balance  of  the  year.  These  dishes  every  good 
housekeeper  knows  how  to  prepare,  being  the  most  simple  in  the  cu- 
linary art.  And  then  by  grinding  it  into  meal,  what  visions  of  deli- 
cious eating  float  before  the  eyes.  First  we  have  the  corn  cake,  made 
of  meal  and  water,  and  a little  salt,  if  you  are  too  poor  to  use  eggs 
and  milk,  mixed  into  a dough  and  baked  on  a griddle.  Then  corn  bread 
or  pone,  which  can  only  be  made  properly  by  about  one  housekeeper 
in  ten.  Then  mush  and  milk,  and  fried  mush.  We  have  never  seen 
the  individual  that  did  not  like  one  or  the  other.  Many  fail  in  making 
good  mush  by  not  boiling  it  enough.  When  it  is  merely  scalded  it 
has  a raw  taste.  Then  there  is  a very  good  corn  meal  pudding,  made 
by  stirring  the  meal  into  scalded  skim  milk  till  it  is  as  thick  as  gruel, 
and  when  cool,  add  ginger,  cinnamon,  nutmeg,  salt,  and  sweetening  to 
suit  the  taste,  and  a little  fine  cut  suet,  and  some  raisins  or  dried 
peaches  and  a fine  cut  apple.  It  should  bake  an  hour  or  more,  accor- 
ding to  size.  This  is  a good  pudding.  And  then  see  into  how  many 
dishes  corn  becomes  a palatable  and  favorite  mixture.  It  is  the  cheap- 
est and  most  wholesome  food  that  man  can  live  on,  and  should  be  on 
the  table  of  both  rich  and  poor  more  frequently  than  it  now  is,  in  some 
of  its  many  forms. 

To  Improve  Corn  Meal. — Kiln-dry  it  by  spreading  it  on  a dripping 
pan,  and  heating  it  in  the  oven.  Bemember  that  grinding  fine  injures 
the  richness  of  corn  meal. 

To  Make  Corn  Bread. — Two  quarts  corn  meal,  one  quart  rye,  one 
quart  sweet  milk,  one  quart  buttermilk,  one  teacup  of  molasses,  one 
spoonful  of  salt,  and  one  teaspoonful  of  soda.  Beat  with  a spoon  un- 
til well  mixed.  The  crust,  if  not  burned,  will  make  an  excellent  sub- 
stitute for  coffee. 


MAKING  BREAD  AND  CAKE. 


611 


Another. — A Massachusetts  physician  says:  Corn  bread  properly 
made  is  a most  palatable  food,  but  it  is  not  often  well  made.  Too  fre- 
quently it  is  heavy  and  disagreeable.  Made  as  it  should  be  it  is  a re- 
gal loaf.  He  then  gives  the  following  method  practiced  by  his  wife : — 

Mix  up  with  warm  water  enough  to  make  a thin  dough,  two  quarts 
Indian  meal  sifted  but  just  sufficiently  to  remove  the  coarse  hulls  ; add 
a teaspoonful  of  salt,  one  half  pint  of  molasses,  one  tablespoonful  of 
dissolved  saleratus  and  one  quart  of  rye  meal,  with  water  enough  to 
make  it  of  the  proper  consistency  for  a loaf.  Bake  the  whole  of  it  in 
a single  iron  pan  covered  with  a loose  lid  to  keep  the  upper  crust  from 
burning.  Four  hours  in  the  oven  is  none  too  much,  and  a common 
cooking  stove  with  a steady  fire  is  better  than  a brick  oven.  This 
loaf,  not  costing  more  than  ten  or  twelve  cents,  will  make  several 
meals  for  a family.  Now,  how  to  eat  it : When  it  is  cold,  and  never 
before,  cut  off  some  slices  and  lay  them  lightly  in  a pan  so  that  no 
two  shall  overlap ; put  the  pan  in  the  stove  oven  and  shut  the  door. 
As  the  bread  warms,  the  vapor  prevents  it  from  scorching,  if  not  left 
in  too  long ; and  when  it  comes  upon  the  table  it  is  light,  porous, 
equally  warmed  through  without  being  hardened  by  the  fire,  and  pal- 
atable enough  for  an  epicure. 

Another. — For  two  loaves,  take  six  quarts  Indian  meal,  three  quarts 
wheat  flour,  half  a pint  good  molasses,  one  pint  good  yeast.  Add 
warm  water  enough  to  reduce  it  to  a thick  batter — pour  it  into  the 
dishes  intended  to  bake  in,  and  set  in  a warm  place  to  rise.  Bake 
three  hours.  Eat  warm  or  cold.  The  advantage  claimed  for  this  over 
other  recipes,  are,  that  it  is  easier  made,  as  no  kneading  is  required  ; 
no  milk,  sweet  or  sour,  is  required,  nor  rye  meal ; and  it  makes  sweet- 
er and  better  bread.  It  is  recommended  by  a correspondent  of  the 
Country  Gentleman. 

The  Prize  Loaf  Com  Bread  Recvpe. — The  following  is  the  formula 
given  for  making  corn  bread  like  the  loaf  which  took  the  first  prize  at 
Orange  Judd’s  great  corn  bread  show.  To  two  quarts  of  meal  add 
one  pint  of  bread  sponge ; water  sufficiently  to  wet  the  whole ; add 
half  a pint  of  flour,  and  a tablespoonful  of  salt ; let  it  rise  ; then  knead 
well  for  the  second  time,  and  place  the  dough  in  the  oven,  and  allow 
it  to  bake  an  hour  and  a half.  The  first  premium,  $10,  was  awarded 
for  the  above  to  Mrs.  James  O’Brien,  Carrick,  Pa.  This  recipe  was 
successful  among  two  hundred  and  twenty  competitors. 

A Delicious  Corn  Bread. — Boil  a teacup  of  rice.  While  scalding 
hot  pour  it  on  to  a little  less  than  a quart  of  corn  meal— four  eggs  well 


612 


PRACTICAL  CYCLOPEDIA. 


beaten,  a tablespoonful  of  lard,  a teaspoonful  of  soda,  a little  salt,  and 
enough  sour  milk  to  make  a thin  batter. 

Ihe  best  Corn  Bread. — Take  three  pints  of  corn  meal  and  a quart, 
more  or  less,  of  sour  milk,  stir  well  together,  forming  a thin  batter  ; 
add  three  eggs,  a little  salt,  and  a teaspoonful  of  salaratus ; mix  all 
well  by  a thorough  stirring,  then  pour  the  batter  pans,  half  an  inch 
or  so  in  depth,  and  bake  with  a quick  heat.  These  quantities  will 
suffice  for  a family  of  six  or  eight  persons. 

Another  Indian  Bread. — Take  two  quarts  of  Indian  meal,  pour  on 
boiling  water  enough  to  make  the  meal  quite  wet ; when  cool,  add  a 
quart  of  flour,  half  a pint  of  risings,  a little  salt,  and  half  a cupful  of 
molasses.  Mix  altogether,  put  into  large  basins  and  let  it  rise  ; bake 
for  three  hours  with  a slow  fire. 

Indian  Bread  without  Yeast. — Three  teacupfuls  of  Indian  meal, 
two  of  rye  or  wheat  flour,  one-fourth  of  a teacupful  of  molasses,  one 
teaspoonful  of  salt,  and  one  and  a half  teaspoonfuls  of  saleratus.  Mix 
in  one  quart  of  sour  milk.  Bake  two  hours.  The  family  that  con- 
tributes this  pronounce  it  excellent,  especially  when  first  made. 

Steamed  Indian  Bread. — A lady  at  Flockville,  N.  Y.,  says  she  has 
never  seen  any  corn  bread  that  could  come  up  to  the  following : “ One 
pint  of  buttermilk,  one  pint  of  Indian  meal,  one  pint  of  coarse  flour, 
one  cup  of  molasses,  one  teaspoonful  saleratus.  Add  a little  ginger 
if  you  wish.  Mix  well  together  these  ingredients ; put  into  a two- 
quart  basin,  then  set  it  in  a steamer  and  steam  three  hours.  See  that 
the  water  does  not  stop  boiling,  and  avoid  lifting  the  cover  to  1 peep 
in/  When  through  steaming,  set  it  in  the  oven  for  ten  or  fifteen 
minutes,  so  as  to  form  a sort  of  crust.  Try  this,  and  I know  you’ll 
pronounce  it  good.” 

Corn  Batter  Bread. — Take  six  teaspoonfuls  of  flour  and  three  of  corn 
meal,  with  a little  salt ; sift  them,  and  make  a thin  batter  with  four 
eggs  and  a sufficient  quantity  of  milk  ; bake  in  small  pans  in  a quick 
oven. 

Corn  Cake. — Take  one  pint  of  corn  meal,  one  quart  of  sour  milk, 
four  eggs,  well  beaten,  two  tablespoonfuls  of  sugar,  and  soda  enough 
to  sweeten  the  milk.  Mix  all  well  together,  and  bake  in  pans.  To 
have  any  corn  cakes  with  eggs  light,  the  eggs  must  be  well  beaten. 

Another. — One  pint  of  Indian  meal,  one  pint  of  sweet  milk,  two  ta- 
blespoonfuls of  melted  butter,  two  eggs,  one  teaspoonful  of  cream  tar- 
tar, half  a teaspoonful  of  soda,  a small  handful  of  sugar. 

Another. — Take  one  pint  of  sour  milk,  put  into  it  a teaspoonful  of 
soda,  and  beat  it  as  you  would  eggs.  Stir  into  it  a pint  of  meal,  one 


MAKING  BREAD  AND  CAKE. 


613 


teaspoonful  of  cream  tartar  ; add  the  milk,  stir  them  up  quickly.  Bake 
half  an  hour  in  a tin  cake  pan, 

Corn  Meal  Cup-caJces. — One  quart  corn  meal,  one  pint  wheat  flour, 
three  pints  milk  or  water,  one  teaspoonful  salt,  one  of  lard,  one  of  so- 
da, two  of  cream  tartar,  one-half  cup  of  molasses,  one  or  two  eggs. 
Bake  in  small  patty  pans,  or  old  teacups. 

Corn  Griddle  Cakes. — The  following  is  said  to  he  excellent : Scald 
at  night  half  the  quantity  of  meal  you  are  going  to  use,  mix  the  other 
with  cold  water,  having  it  the  consistency  of  thick  hatter ; add  a little 
salt,  and  set  it  to  rise;  it  will  need  no  yeast.  In  the  morning  the 
cakes  will  be  light  and  crisp.  Skimmings  wdiere  meat  has  been  boiled 
is  best  for  frying  them  with.  Fry  slowly. 

Indian  Batter  Cakes. — On  a quart  ^f  corn  meal  pour  enough  scald- 
ing water  to  wet  it.  Stir  hard  until  if  is  smooth  and  nearly  cool. 
Melt  into  it  a large  spoonful  of  melted  butter ; mix  in  six  well  beaten 
eggs  and  a pint  of  sweet  milk,  also  a handful  of  wheaten  flour ; sprin- 
kle in  a due  quantity  of  salt.  Fry  your  cakes  on  a clean,  smooth,  hot 
griddle.  Fry  of  regular  shapes  and  brown.  If  the  batter  needs  thin- 
ning, use  a little  milk. 

Indian  Mush  Cakes. — Take  one  quart  of  water,  and,  when  boiling, 
thicken  it  with  meal.  Have  it  about  as  thick  as  you  would  mush. 
When  a little  cool,  add  two  tablespoonfuls  of  melted  butter,  two  of 
yeast,  and  enough  flour  to  make  it  about  as  stiff  as  bread  dough.  Let 
it  stand  over  night.  In  the  morning,  add  enough  flour  to  roll  out  in 
little  cakes,  and  bake  on  the  griddle. 

Indian  Biscuits. — Take  one  quart  of  cold  Indian  mush,  or  hasty 
pudding  ; put  it  into  a pan  containing  about  the  same  quantity  of  eith- 
er coarse  or  fine  wheat  flour,  add  milk  or  sweet  cream  sufficient  to 
make  the  mush  thin,  say  one-half  pint;  then  mix  the  flour  and  make 
up  into  biscuits  as  soft  as  you  can  well  handle  them,  and  bake  in  a 
quick  oven  twenty  minutes.  Cold  boiled  hominy  with  flour  alone,  mix- 
ed and  made  into  biscuits,  makes  nice  breakfast  cakes. 

Corn  Bread  Dodgers. — Sift  your  meal,  allow  the  usual  quantity  of 
salt,  work  it  up  with  water,  (hot  we  prefer.)  into  a pretty  stiff  mass. 
Better  for  standing  awhile.  Grease  a hot  pan  and  lay  in  it  longish 
cakes,  about  the  length  of  your  hand,  upon  which  the  said  member  of 
your  body  usually  leaves  its  print.  Bake  in  a quick  oven.  The 
crust  of  a good  dodger  should  be  brown,  and  no  thicker  than  a knife- 
blade. 

Virginia  Corn  Dodgers. — From  the  Agriculturist:  Take  three 
pints  of  unsifted  yellow  corn  meal,  one  tablespoonful  of  lard,  and  one 


PRACTICAL  CYCLOPAEDIA. 


614 

pint  of  milk : work  all  together,  and  bake  in  cakes  the  size  of  the 
band  and  an  inch  thick.  To  be  eaten  hot, with  butter,  molasses,  or  both, 
as  preferred.  Excellent. 

Indian  Pone. — Into  one  quart  of  warm  water  stir  a tablespoon  of 
salt  and  a pint  of  yeast. 

Having  sifted  a gallon  of  meal  into  a bowl,  make  a bole  in  the  cen- 
ter and  pour  in  the  yeast  water.  Knead  as  much  of  the  meal  as  the 
water  will  wet  into  a soft  mass. 

Sprinkle  a teacup  of  flour  over  the  dough,  cover  it,  and  set  it  to  rise 
in  a warm  place.  When  the  flour  cracks,  with  as  much  warm  water 
as  will  make  up  the  rest  of  the  meal  and  flour,  work  it  into  a stiff 
dough ; knead  it  long  and  bard.  Put  it  into  a deep  pan  and  bake  it 
long,  until  dry  and  sweet.  Strew  bran  thickly  over  the  crust  after  it 
is  brown,  and  you  can  continue  to  bake  the  loaf  without  increasing  the 
thickness  and  hardness  of  the  crust. 

This  bread  is  best  in  large  loaves,  and  is  most  successfully  baked  in 
a Dutch  oven. 

Hoe  Cakes. — These  are  made  of  Indian  meal  mixed  with  milk  into  a 
dough  rather  stiffer  than  batter.  They  are  baked  just  as  batter  cakes, 
and  are  better  for  a little  shortening. 

Johnny  Cake. — This  is  hoe  cake  spread  on  a smooth  board  and 
oaked  before  a clear,  brisk  fire  until  well  done. 

A Johnny  cake  to  be  eaten  with  meat,  should  be  made  as  follows  : 
One  teacupful  of  sweet  milk,  one  of  buttermilk,  a little  salt  and  a lit- 
tle soda ; stir  in  meal  enough  to  make  a soft  batter ; bake  forty-four 
minutes. 

Another. — Three  cups  sour  milk,  three  cups  Indian  meal,  three  ta- 
blespoonfuls molasses,  one  egg,  with  a little  flour,  salt  and  saleratus. 

Another. — For  those  who  prefer  it  without  the  addition  of  eggs  and 
flour : One  and  a half  cups  sweet  cream,  five  cups  buttermilk,  one 
small  tablespoonful  granulated  or  other  good  sugar,  two  small  tea- 
spoonfuls salaratus,  and  a little  salt.  Add  corn  meal  to  make  a bat- 
ter as  stiff  as  can  be  conveniently  stirred  with  a spoon.  It  should  be 
briskly  stirred,  turned  into  a well  buttered  dripping-pan,  and  baked 
in  a quick  but  not  too  hot  oven. 

Another. — One  quart  of  milk,  two  eggs,  four  tablespoonfuls  of 
wheat  flour,  one  teaspoonful  of  salt,  and  one  teaspoonful  of  salaratus. 
Indian  meal  enough  to  make  a thick  batter.  Butter  and  bake  on  a 
long  tin  half  an  hour.  Serve  hot  for  tea  with  butter  and  sugar. 

Bannocks. — Two  cups  of  Indian  meal,  two  of  flour,  one  tablespoon - 
ful  of  molasses,  a little  salt,  one  pint  of  sour  milk,  one  teaspoonful  of 


MAKING  BREAD  AND  CAKE. 


615 


salaratus.  Bake  in  rings  or  pan  about  twenty  minutes.  Very  light 
and  nice. 

Egg  JBk'ead. — Beat  four  eggs  very  light,  and  stir  into  a pint  of  sweet 
or  sour  milk  with  a little  soda  in  it ; mix  in  a large  spoon  of.  butter. 
Over  a quart  of  sifted  meal  pour  enough  hot  water  to  scald  it,  stirring 
it  to  a stiff,  smooth  mass.  Mix  this  into  the  milk,  beat  it  well,  and 
bake  it  in  a pan  or  muffin  rings.  Very  good  bread  can  be  made  by 
the  above  recipe  without  eggs  if  soda  and  sour  milk  are  used.  We  do 
not  vouch  for  the  healthiness  of  this  or  any  other  soda  bread. 

Fine  Buckwheat  Cakes . — Add  one-sixth  part  unbolted  wheat  flour 
to  the  buckwheat.  Mix  with  fresh  buttermilk,  or  cold  sour  milk.  Use 
soda — no  emptyings.  More  salt  is  necessary  than  with  emptyings. 
Bake  at  once.  The  pancakes  will  be  white,  light  and  tender,  and  can 
in  this  manner  be  made  on  the  shortest  notice,  at  any  time. 

Another. — A correspondent  of  the  Country  Gentleman  says : Buck- 
wheat cakes  are  better  to  be  mixed  with  a part  milk,  even  if  raised 
with  yeast.  But  the  following  is  preferred  in  our  family  : Take  one 
quart  of  buttermilk,  one  quart  of  water,  a teaspoonful  of  soda,  and  a 
little  salt : stir  in  flour  sufficient  to  make  a thinish  batter,  and  let  it 
stand  over  night.  In  the  morning  add  a half  teaspoonful  of  soda, 
and  flour  to  make  it  thick  enough  to  fry.  Bake  on  a hot  griddle  un- 
til a nice  brown.  When  done  the  cakes  should  be  placed  in  a dish 
that  can  be  covered  without  the  cover  resting  upon  them,  as  it  has  a 
tendency  to  make  them  heavy.  A large  tureen  is  the  best  dish  to 
place  pancakes  into. 

Another. — Have  ready  two  cups ; put  one  teaspoonful  of  tartaric 
acid  in  one  cup,  one  teaspoonful  of  soda  in  the  other  cup ; add  to  each 
about  two  tablespoonfuls  of  cold  water ; stir  it  well.  Make  one  quart 
of  buckwheat  meal  into  a thick  batter,  with  moderately  warm  water  ; 
add  the  contents  of  one  of  the  cups ; stir  it  well ; then  pour  in  the 
contents  of  the  other  cup  ; stir  that  well  also ; add  to  the  whole  one 
tablespoonful  of  melted  butter,  and  bake  on  a griddle  nicely  cleaned 
and  greased  with  good  lard.  The  batter  is  ready  for  use  as  soon  as 
mixed. 

Another. — To  every  three  bushels  of  buckwheat,  add  one  of  good 
heavy  oats ; grind  them  together  as  if  they  were  only  buckwheat ; 
thus  will  you  have  cakes  always  light  and  always  brown,  to  say  noth- 
ing of  the  greater  digestibility,  and  the  lightening  of  spirits,  which 
are  equally  certain.  He  who  feeds  on  buckwheat  may  be  grum  and 
lethargic ; while  he  of  the  oatmeal  will  have  exhileration  of  the  brain 
and  contentment  of  the  spirit. 


616 


PRACTICAL  CYCLOPAEDIA. 


lo  Prevent  and  Remedy  the  Itching  from  Eating  Buckwheat. — W* 
omon  W.  Jewett  of  California,  writes  to  the  Country  Gentleman: — 
After  eating  too  freely  of  them,  it  often  causes  a burning  and  itching 
sensation,  produced  by  the  poison  in  the  grain.  The  best  remedy  to 
counteract  this  is  carbonate  of  soda,  to  he  used  in  their  rising ; or  soon 
cured  by  taking  internally,  as  the  itching  commences,  a half  teaspoon- 
ful or  more  of  the  soda  diluted  with  water. 

Wheat  Flour  Batter  Cakes. — Mix  a quart  of  milk  into  a very  stiff 
hatter.  Mix  into  it  a teaspoonful  of  salt,  a quarter  of  a pound  of  soft 
butter,  and  a large  spoonful  of  yeast.  When  it  is  well  risen,  mix 
into  it  six  eggs  beaten  very  perfectly.  Indeed  without  the  yeast  and 
rising  these  are  nice  cakes.  If  not  risen  it  is  best  to  beat  the  yelks 
and  whites  of  the  eggs  separately.  Use  soda  if  you  choose.  Buck- 
wheat cakes  are  mixed  as  above,  using  a teacup  of  Indian  meal  with 
one  quart  of  flour.  Unbolted  flour  is  to  many  tastes  better  than  buck- 
wheat. 

Griddle  Cakes. — The  following  is  published  in  the  Agriculturist : 
Unbolted  wheat  meal  mixed  with  sweet  milk  so  as  to  form  a rathei 
stiff  batter,  and  baked  a little  longer  than  buckwheat,  forms  not  only 
an  excellent  substitute,  but  is  in  some  respects  even  superior  to  that 
article. 

Potato  Griddle  Cake. — One  quart  of  milk,  six  cold  boiled  potatoes 
grated,  two  eggs,  and  flour  suffiei'ent  to  make  a batter. 

Pancakes. — Beat  four  eggs  very  light;  stir  them  with  a little  salt 
and  a large  spoon  of  melted  butter,  into  a quart  of  milk,  make  of  it  a 
thin  batter.  Fry  of  the  batter  very  large  and  thin  cakes,  a delicate 
brown.  Send  them  to  the  table  hot,  to  be  eaten  with  molasses  or  su- 
gar and  butter. 

Soap  stone  griddles  are  held  to  be  superior  to  iron  griddles  for  fry- 
ing pancakes. 

Omelet  or  Egg  Pancake. — Two  heaping  tablespoonfuls  of  flour,  a 
little  salt,  and  just  a pinch  of  soda,  four  eggs,  and  good  sweet  milk, 
enough  to  make  a thin  batter.  The  addition  of  a spoonful  of  cream, 
or  a bit  of  butter,  is  nice,  and  a tart  apple,  paired  and  sliced  very  thin- 
ly, is  an  improvement.  In  frying,  use  a long  handled  pan,  and  when 
ready,  take  a tablespoon  half  full  of  lard,  and  half  of  butter,  when  hot, 
pour  the  batter  in,  enough  of  it  to  make  it  a little,  thicker  than  com- 
mon buckwheat  cakes.  When  it  is  a delicate  brown  on  the  under 
side,  slip  it  into  a plate,  for,  unless  very  dextrous  with  the  knife,  it  will 
break  in  turning ; put  a few  bits  of  butter  and  lard  over  it,  and  turn 
the  pan  quickly  upon  it,  reverse  and  place  over  the  fire,  taking  the 


MAKING  BREAD  AND  CAKE. 


617 


plate  off,  or  it  would  be  heavy.  If  baked  in  thin  cakes  with  jelly  be- 
tween, it  makes  a nice  dessert  for  dinner. 

Pea  Pancakes. — Cook  a pint  more  green  peas  than  you  will  require 
for  dinner.  While  hot  put  them  in  a wooden  bowl,  a lump  of  butter 
amd  a little  pepper  with  them,  and  mash  to  a salve  with  a potato  pes- 
tle. In  the  morning  make  up  a batter  of  either  wheat  flour  or  corn 
meal,  with  eggs  and  soda  as  for  fritters.  Stir  in  the  pea  jam  until  it 
is  thoroughly  incorporated  with  the  batter,  and  cook  like  any  other 
griddle  cakes.  They  make  a beautiful  and  palatable  breakfast  dish, 
as  I know  by  experience. 

Milk  Toast. — Place  the  milk  to  heat,  mix  a teaspoonful  of  flour 
smoothly  with  the  milk,  stir  it  in,  and  let  it  come  just  to  a boil,  with 
a piece  of  butter  the  size  of  an  egg  to  a quart  of  milk,  and  some  salt. 
Place  your  toast  in  a deep  dish,  and  cover  it  with  this  gravy. 

German  Toast. — Half  a loaf  of  baker  s bread,  cut  in  slices  and  soak- 
ed in  a custard  made  by  mixing  four  eggs  with  a. pint  of  cold  milk — let  it 
soak  an  hour.  Fry  the  slices  on  the  griddle,  brown.  To  be  eaten 
with  a rich  sauce. 

Another. — Two  eggs — one  pint  milk,  and  flour  enough  to  make  a 
thick  batter — cut  wheat  bread  into  very  thin  slices,  and  soak  them  in 
sweetened  water — cover  each  side  successively  with  the  batter  and 
fry  brown  with  lard.  Eat  while  hot,  with  butter  and  white  powdered 
brown  sugar. 

Welsh  Rarebit. — Take  a teaspoonful  of  mustard,  half  a cup  of  milk, 
and  a little  salt ; put  in  a sauce  pan,  and  add  half  a pound  of  mild 
cheese ; put  over  a brisk  fire  and  stir  until  the  cheese  and  milk  are 
thoroughly  mixed.  Pour  on  a slice  of  nicely  toasted  bread,  and 
serve. 

Breakfast  Cakes. — Three  eggs,  three  cups  of  wheat  flour,  three  cups 
of  unbolted  flour,  a little  salt,  one  quart  of  milk,  Bake  quick.  Some 
use  sour  cream  and  soda  instead  of  sweet  milk. 

A Very  Nice  Breakfast  or  Tea  Cake. — Half  a cup  of  butter  and 
one-fourth  cup  sugar  stirred  together.  One  cup  of  milk.  Half  a 
pint  of  flour.  Two  eggs.  Two  teaspoonfuls  of  cream  tartar.  One 
teaspoonful  soda.  A little  salt. 

Cookies. — One  pound  and  a quarter  of  sugar,  three-quarters  of  a 
pound  of  butter,  one  half  a pint  of  warm  water,  four  tablespoonfuls 
of  carraway  seed,  one  teaspoonful  of  soda  dissolved  in  three  of  warm 
water,  three  pounds  of  flour.  Boll  out  very  thin,  and  bake  in  a very 
quick  oven. 

Another. — A lady  at  Mt.  Morris,  N.  Y.,  contributes  the  following : 


618 


PRACTICAL  CYCLOPAEDIA. 


One  cup  of  thick  sour  cream;  one  cup  of  sugar;  half  cup  of  butter; 
cinnamon  to  taste  ; soda  as  usual.  My  husband  thinks  they  can’t  be 
beaten,  so  they  must  be  good. 

Another. — One  cup  of  sugar;  one  of  cream;  teaspoonful  of  soda; 
salt,  and  spice  or  ginger. 

Another. — One  cup  of  butter,  two  cups  of  sugar,  half  pint  of  sour 
milk,  one  level  teaspoonful  of  super-carbonate  of  soda,  dissolved  in 
half  a wine  glass  full  of  warm  water.  Add  nutmeg  and  cinnamon  to 
your  taste.  Stir  in  flour,  and  treat  dough  as  in  recipe  for  jumble 
cake. 

Sugar  Cookies. — Three  cups  of  sugar,  two  cups  of  butter,  three 
eggs,  four  tablespoonfuls  of  sour  cream,  one  teaspoonful  saleratus. 

Cookies — Extra. — Take  one  pound  white  sugar,  one  pint  sour  cream 
half  an  ounce  hartshorn,  mix  very  hard,  and  roll  them.  Some  add  a 
little  salt  and  nutmeg. 

Ginger  Cookies. — Two  eggs  ; two  cups  molasses ; half  a cup  lard ; 
half  cup  butter;  one  teaspoonful  soda,  dissolved  in  two  tablespoonfuls 
of  water ; one  tablespoonful  ginger ; flour  enough  to  roll  thin. 

Another. — One  cup  sugar,  one  cup  molasses,  one  cup  butter  or  lard, 
one  egg,  one  large  teaspoonful  soda,  a tablespoonful  ginger,  and  one 
tablespoonful  of  vinegar.  Mix  with  seven  teacups  of  flour. 

Extra  Ginger  Cookies. — One  teacup  of  molasses ; half  do.  sugar ; 
half  do.  of  shortening;  two-thirds  do.  of  hot  water;  one  teaspoon 
saleratus ; one  do  of  ginger ; just  flour  enough  to  roll  and  no  more. 

Fried  Cakes. — By  Mrs.  E.  A.  Call,  Fabius,  Onondaga  Co.,  FT.  Y. — 
One  teacup  thick  sour  cream,  two  teacups  of  sour  or  buttermilk,  two 
teaspoonfuls  of  soda,  a teaspoonful  of  salt,  and  one  teacup  of  sugar; 
mix  well.  Boll  half  an  inch  thick ; cut  in  strips,  twist  and  fry  in  hot 
lard  until  done ; season  with  ground  cinnamon  or  spice.  The  cakes 
will  be  the  better  for  standing  an  hour  or  two,  after  they  are  mixed, 
before  frying. 

Crullers. — Two  teacups  sugar,  two  teacups  sweet  milk,  two  large 
tablespoonfuls  of  butter,  two  eggs,  two  large  teaspoonfuls  of  soda,  four 
do.  of  cream  tartar,  'a  teaspoonful  of  essence  of  lemon. 

Another. — One  cup  of  butter,  two  of  sugar,  one  of  milk,  one  tea- 
spoonful of  soda,  three  eggs,  and  flour  sufficient  to  roll  out  with  ease. 
Fry  in  plenty  of  good  lard. 

Another. — Two  thirds  of  a cup  of  butter,  two  cups  sugar,  one  cup 
sweet  milk,  four  eggs,  half  teaspoonful  soda — a little  nutmeg  and  salt 
— enough  flour  to  mix  well. 

Fancy  Crullers. — Mix  four  eggs,  one-fourth  pound  sugar,  one-fourtb 


MAKING  BREAD  AND  CAKE. 


619 


pound  butter,  one  teacupful  sweet  milk,  one  teaspoonful  soda,  and  two 
of  cream  tartar,  the  last  two  dissolved  in  as  little  water  as  possible ; 
add  sufficient  flour  to  roll  well.  Shape  by  tying  two  knots  and  put- 
ting the  ends  through.  This  and  the  following  are  taken  from  the 
Agriculturist 

Corn  Meal  Crullers. — Beat  four  eggs  light,  and  pour  on  them  one 
quart  of  sour  milk ; (if  sweet  milk,  cream  of  tartar  must  be  used,)  add 
half  a teaspoonful  of  salt,  and  a small  teaspoonful  of  soda ; stir  them 
all  together,  and  then  stir  in  sifted  corn  meal  enough  to  make  a very 
stiff  batter.  Have  ready  a frying  pan  half  full  of  hot  lard,  into  which 
drop  the  batter  from  a spoon ; when  nicely  browned,  turn  them  over, 
and  when  done,  lay  them  on  a colander  to  drain,  and  send  to  the  ta- 
ble hot. 

Doughnuts. — Two  quarts  of  flour,  half  a teacup  of  butter,  two  cups 
of  sugar,  two  teaspoonfuls  of  cream  tartar,  one  teaspoonful  of  soda, 
two  eggs,  and  enough  sweet  milk  to  mix  well. 

Another. — Take  three  pounds  of  flour,  one  pound  of  butter,  a pound 
and  a half  of  sugar ; cut  the  butter  fine  into  the  flour ; beat  six  eggs 
light  and  put  them  in  ; add  two  wine  glasses  of  yeast,  one  pint  of 
milk,  some  cinnamon,  mace  and  nutmeg;  make  it  up  into  a light 
dough,  and  put  it  to  rise.  When  it  is  light  enough,  roll  out  the  paste, 
cut  it  in  small  pieces,  and  boil  them  in  lard. 

Fritters. — Make  a stiff  batter  of  milk,  eggs  and  wheat  flour ; drop 
a spoonful  at  a time,  so  as  to  form  circular  cakes,  into  a pan  of  hot 
lard,  and  fry  until  entirely  brown.  They  should  be  light,  crisp,  and 
about  an  inch  thick  when  done.  Used  with  syrup,  or  butter  and  su- 
gar melted  together. 

Another. — Beat  ten  eggs  thoroughly,  mix  with  two  quarts  cold  wa- 
ter, one  teaspoonful  of  salt.  Add  flour  to  make  batter  the  thickness 
of  griddle  cakes ; fry  by  the  tablespoonful  in  fresh  hot  lard.  Excel- 
lent, especially  if  eaten  with  maple  molasses. 

Apple  Fritters. — Take  one  pint  of  milk,  three  eggs,  salt  just  to  taste, 
and  as  much  flour  as  will  make  a batter.  Beat  the  yelks  and  whites 
separately ; add  the  yelks  to  the  milk,  stir  in  the  whites  with  as  much 
flour  as  will  make  a batter.  Have  ready  some  tender  apples ; peel 
them,  cut  them  in  slices  round  the  apple,  take  the  core  carefully  out 
of  the  center  of  each  slice,  and  to  every  spoonful  of  batter  lay  in  a 
slice  of  the  apple,  which  must  be  cut  very  thin.  Fry  them  in  hot  lard 
to  a light  brown  on  both  sides. 

Bread  Cake. — Two  cups  of  dough,  one-half  cup  of  sour  milk,  one- 


620 


PRACTICAL  CYCLOPAEDIA. 


half  teaspoonful  of  soda,  one  cup  of  butter,  two  cups  of  sugar,  four 
eggs,  nutmeg,  and  a few  raisins. 

Another. — Three  cups  of  dough,  very  light,  three  cups  of  sugar,  one 
cup  butter,  three  eggs,  one  nutmeg,  a little  soda,  and  raisins  or  not, 
just  as  you  please. 

Plain  Cake. — Break  two  eggs  into  a cup  ; fill  it  up  with  cream  ; 
one  cup  of  sugar,  two  of  flour,  a heaping  teaspoonful  of  cream  tartar, 
an  even  one  of  salaratus. 

Another. — F our  pounds  of  flour,  two  pounds  of  currants,  and  half  a 
pound  of  butter,  with  clove,  caraway,  and  coriander  seeds  to  the 
taste,  together  with  lemon-peel  grated ; wet  it  with  milk  and  half  a 
pint  of  yeast. 

Another. — Nine  pounds  of  flour,  three  pounds  of  sugar,  three  pounds 
of  butter. 

Gingerbread. — Two  cups  of  molasses,  one  cup  of  melted  butter,  one 
egg,  one  cup  of  sweet  milk,  one  teaspoonful  of  soda,  one  heaping  tea- 
spoonful of  cream  tartar,  two  tablespoonfuls  of  ginger,  and  flour 
enough  to  make  a stiff  batter.  This  should  be  baked  with  care,  as  it 
burns  easily,  and  if  burnt  has  a bitter  taste. 

Another. — One  pound  flour,  half  pound  butter,  mixed  in  half 
pound  brown  sugar,  and  as  much  treacle  (not  melted,)  as  will  roll  it 
into  a paste ; add  ginger  to  taste ; pour  it  thin  upon-  tins,  and  bake 
in  a quick  oven. 

Hard  Gingerbread. — One  cup  butter,  one  cup  brown  sugar,  one 
cup  cold  water,  one  cup  molasses,  one  teaspoonful  saleratus,  or  a little 
soda.  Ginger  to  the  taste,  and  flour  enough  to  roll  out  easily. 

Another. — Two  pounds  flour,  one  half  pound  butter,  one  pint  mo- 
lasses, one-fourth  pound  sugar,  one  ounce  ginger,  one-half  teaspoonful 
of  cream  of  tartar. 

Another. — To  a pint  of  West  India  or  other  molasses  add  the  size 
of  a hickory  nut  of  butter,  half  teaspoon  of  pearlash,  ginger  to  suit 
the  taste.  Warm  the  whole  together,  stirring  well,  add  your  flour, 
work  and  cut  as  biscuit. 

Another. — Bub  half  a pound  of  butter  into  one  pound  of  flour,  then 
rub  in  half  a pound  of  sugar,  two  tablespoonfuls  of  ginger,  and  one 
tablespoonful  of  rose  water ; work  it  well,  roll  out,  and  bake  in  flat 
pans  in  a moderate  oven.  It  will  take  about  half  an  hour  to  bake. 
This  gingerbread  can  be  kept  some  time. 

Soft  Gingerbread. — One  and  a half  cups  molasses,  one  and  a half 
cups  butter,  one  pint  flour,  two  eggs,  two  tablespoonfuls  milk,  two 


MAKING  BREAD  AND  CAKE. 


621 


tablespoonfuls  water;  half  teaspoonful  saleratus;  one  tablespoonful 
ginger.  Highly  recommended. 

Another. — One  pint  molasses,  one  cup  butter,  half  cup  milk,  two 
eggs,  one  teaspoonful  cream  of  tartar,  two  teaspoonfuls  soda,  one  tea- 
spoonful ginger,  four  cups  flour. 

Another. — One  teacup  molasses,  one  of  butter,  one  of  sugar,  three 
eggs,  half  teaspoon  pearlash.  Add  the  flour  as  in  making  pound 
cake,  beat  the  whole  to  a light  batter,  pour  in  pans,  bake  slow. 

Another. — One  cup  of  Molasses,  one  of  sour  cream,  three  cupfuls 
of  flour,  two  eggs,  one  teaspoonful  of  soda,  one  of  ginger. 

Plain  Gingerbread. — To  a cup  of  molasses  add  a piece  of  butter 
the  size  of  a large  walnut,  the  butter  being  melted,  put  in  one  cup  of 
sour  milk,  and  a teaspoonful  of  soda.  Spice  with  cloves  or  ginger  ; 
mix  in  enough  flour  to  make  a thick  batter,  and  bake  slowly. 

Sugar  Gingerbread. — One  cup  sugar,  two-thirds  cup  of  sour  cream, 
two  teaspoonfuls  of  cream  tartar,  one  of  saleratus,  spice,  a little  cinna- 
mon and  nutmeg ; bake  in  sheets  ah  inch  thick. 

Sponge  Gingerbread. — One  pint  of  molasses;  half  pint  sweet  milk; 
three  tablespoonfuls  melted  butter ; one  do.  ginger ; one  do.  saleratus. 
Make  as  stiff  nearly  as  pound  cake.  This  is  highly  recommended. 

Another. — Melt  a piece  of  butter  the  size  of  a hen's  egg';  mix  with 
a pint  of  molasses,  a tablespoonful  of  finger  and  a quart  of  flour. 
Dissolve  a heaping  tablespoonful  of  saleratus  in  half  a pint  of  milk, 
strain,  and  mix  it  with  the  rest  of  the  ingredients;  add  sufficient  flour 
to  enable  you  to  roll  it  out  easily ; roll  half  an  inch  thick,  and  bake  it 
on  flat  tins  in  a quick  oven.  Gingerbread  made  in  this  manner  will 
be  light  and  spongy  if  baked  quick,  and  made  of  nice  molasses ; but 
will  not  keep  good  so  long  as  hard  gingerbread. 

Lemon  Gingerbread. — Grate  the  rind  of  two  or  three  lemons,  and 
add  the  juice  to  a glass  of  brandy ; then  mix  the  grated  lemon  in  one 
pound  of  flour,  make  a hole  in  the  flour,  pour  in  half  a pound  of  trea- 
cle, half  a pound  of  butter  melted,  the  lemon  juice  and  brandy,  and 
mix  all  up  together  with  half  an  ounce  of  ground  ginger,  and  quarter 
of  an  ounce  of  cayenne  pepper. 

Imperial  Gingerbread. — Rub  six  ounces  of  butter  into  three-quar  • 
ters  of  a pound  of  flour ; then  mix  six  ounces  of  treacle  with  a pint 
of  cream  carefully  lest  it  should  turn  the  cream ; mix  in  a quarter  of 
a pound  of  double  refined  sugar,  half  an  ounce  of  powdered  ginger 
and  one  ounce  of  caraway  seeds ; stir  the  whole  well  together  into  a 
paste,  cut  it  into  shapes,  and  stick  cut  candied  orange  or  lemon  peel 
on  the  top.  r 


622 


PRACTICAL  CYCLOPAEDIA. 


Dinah’s  Gingerbread. — Two  cupfuls  of  molasses,  two  cupfuls  of  wa- 
ter or  sour  milk,  half  a cupful  of  brown  sugar,  one  tablespoonful  of 
ginger,  one  do.  of  melted  butter,  and  one  and  a half  teaspoonfuls  of 
saleratus ; add  a little  salt ; not  very  stiff ; bake  in  two  large  cakes. 

While  stopping  a few  days  at  Saratoga,  last  summer,  the  excellent 
gingerbread  on  the  table  attracted  general  notice.  I made  my  way  to 
the  kitchen,  and  learned  from  Dinah,  the  cook,  her  process  of  making 
it ; and  for  want  of  another  name,  we  call  it  “ Dinah's  Gingerbread.” 
Carrot  coffee  I drank  in  New  Hampshire,  and  like  it  well.  It  is  said 
to  be  very  good  for  those  subject  to  bilious  difficulties. 

Another  Good  Gingerbread. — One  and  one-half  cups  of  molasses ; 
one  teacup  of  cream;  one  do.  of  buttermilk;  two  eggs;  one  and  a 
half  teaspoonfuls  saleratus ; two  do.  of  ginger,  four  small  teacups  of 
flour.  Beat  thoroughly  and  spread  on  two  baking  tins. 

Ginger  Biscuits. — Bub  half  a pound  of  fresh  butter  into  two  pounds 
of  fine  flour,  add  half  a pound  of  sifted  sugar,  and  three  ounces  of 
pounded  ginger.  Beat  up  the  yelks  of  three  eggs,  and  take  a little 
milk,  with  which  make  the  above  ingredients  into  a paste.  Knead  it 
all  well  together,  and  roll  it  out  extremely  thin,  and  cut  it  into  the 
form  of  round  biscuits  with  a paste  cutter.  Bake  them  in  a slow  oven 
until  crispy,  taking  care  that  they  are  a pale  brown  color. 

Ginger  Calces. — One  pint  of^molasses.  One  cup  of  butter.  One  ta- 
blespoonful of  saleratus.  One  teaspoonful  of  alum,  each  to  be  dissolv- 
ed in  a cup  half  full  of  boiling  water.  One  tablespoonful  of  ginger, 
and  flour  enough  to  roll  out  in  little  cakes. 

Ginger  Pound  Cake. — Eight  eggs,  one  pint  of  molasses,  one  pound 
of  brown  sugar,  half  pound  butter.  Beat  the  eggs,  stir  into  it  the 
molasses,  sugar  and  butter,  also  one  tablespoon  of  powdered  allspice, 
and  two  of  ground  ginger.  Thicken  with  as  much  flour  as  will  make 
a rather  stiff  batter,  three  pints,  we  think ; just  before  putting  in  the 
mould,  stir  in  a teaspoon  of  soda  dissolved  in  a little  sour  milk.  Omit 
four  eggs,  and  work  in  flour  enough  to  make  it  roll,  and  you  have  good 
plain  ginger  cakes. 

Ginger  Sponge  Cake. — One  cup  of  molasses,  one  cup  of  butter,  two 
cups  of  sugar,  four  eggs,  three  cups  of  flour,  one  cup  of  milk,  soda, 
and  ginger. 

Soft  Ginger  Cake. — Mix  one  cup  of  sugar,  one  of  molasses,  one  egg, 
butter  the  size  of  a walnut,  one  cup  cream  (milk  or  buttermilk  will 
do,)  four  cups  flour,  ginger  to  taste,  and  a small  teaspoonful  of  soda. 
It  bakes  quickly  in  iron  pans. 

Scalded  Ginger  Cake. — Put  one  pint  of  molasses  and  two  spoonfuls 


MAKING  BREAD  AND  CAKE. 


623 


of  butter  in  a pan,  beat  to  boiling,  then  pour  it  on  to  one  quart  of 
flour.  Stir  it  well  and  when  cool  add  two  eggs  well  beaten,  one  ta- 
blespoonful of  soda  dissolved  in  two  large  spoonfuls  of  brandy,  and 
one  of  ginger.  Add  enough  flour  to  make  it  thick  enough  to  roll  ; 
work  it  out  thin,  and  bake  in  square  tins.  This  and  the  next  prece- 
ding is  extracted  from  the  American  Agriculturist. 

Ginger  or  Cinnamon  Tablet. — Melt  one  pound  of  loaf  sugar  or  su- 
gar candy,  with  a little  water  over  the  fire,  and  put  in  one  ounce  of 
powdered  ginger  or  cinnamon,  and  keep  stirring  it  until  it  begins  to 
rise  into  a froth ; then  pour  it  into  a dish  which  has  been  first  rubbed 
with  a little  butter ; before  it  hardens  cut  it  into  the  size  and  shape 
you  approve  of  for  table. 

Ginger  Lozenges. — Mix  with  white  of  eggs,  four  ounces  of  powder- 
ed ginger,  two  pounds  of  white  sugar,  and  one  pound  of  starch. 

GINGER  SNAPS. 


Of  all  the  cakes  one  loves  to  eat,  perhaps 
None  charms  the  palate  like  good  ginger  snaps, 

And  if  to  make  the  best  you’d  wish  to  know, 

Why,  study  well  the  rhymes  you  find  below  : 

Melt  of  butter  half  a pound,  also  of  lard, 

Then  add  sugar,  brown,  a half  a pound, 

Stir  in  a quart  of  ’lasses,  not  too  hard, 

Four  tablespoons  of  ginger,  nicely  ground. 

Into  this  mixture  sift  two  quarts  of  flour, 

(Then  to  insure  the  cakes  shall  not  be  sour,) 

Dissolve  in  milk  four  teaspoonfuls  of  soda  ; 

Saleratus  is  advised,  but  I like  not  the  odor  ; 

Mix  either  with  milk  ; it  surely  makes  no  matter, 

So  that  you  strain  the  milk  into  the  batter  : 

Add  more  flour,  and  roll  out  thin  the  dough, 

Then  cut  in  cakes,  but  this  you  surely  know. 

Bake  them  well  in  an  oven,  cooks  call  11  slow,” 

And  when  they’re  baked  they’ll  not  last  long,  I know. 

Another. — Two  cups  molasses,  one  cup  lard,  one  teaspoonful  salt, 
one  teaspoonful  ginger,  three  teaspoonfuls  soda.  Let  these  ingredi- 
ents come  to  a boil ; then  add  flour  until  stiff  enough  to  roll  out. 
Eoll  out  very  thin,  and  bake  in  a quick  oven. 

Another. — One  cup  of  butter,  one  cup  of  lard,  one  cup  of  sugar, 
two  cups  molasses,  one  small  teaspoonful  saleratus,  one  do.  of  ginger. 
They  require  considerable  flour.  Eoll  them  out  very  thin,  and  bake 
quickly. 

Another. — Take  two -thirds  of  a pint  of  molasses,  and  fill  the  pint 


624 


PRACTICAL  CYCLOPAEDIA. 


up  with  sugar ; half  a pint  of  lard  and  half  a pint  of  buttermilk ; 
one  tablespoonful  of  ginger,  a teaspoonfui  of  soda,  flour  to  stiffen.  Pvoll 
them  and  bake  quickly. 

Premium  Ginger  Snaps. — One  cup  best  molasses.;  one-half  cup 
sugar  ; two-thirds  cup  butter ; one  teaspoonful  alum ; two  teaspoonfuls 
saleratus;  one-half  cup  water;  one  tablespoonful  ginger. 

London  Snaps. — One  pound  flour,  four  ounces  butter,  one  cupful 
common  sugar,  half  pint  molasses,  one-third  cupful,  with  a little  sal- 
eratus. 

Cake  Without  Eggs. — Pour  sufficient  boiling  water  over  stale  bread 
to  soften  it;  mash  it  through  a colander,  and  add  as  much  wheat  flour 
as  bread,  and  as  much  milk  as  will  make  it  as  thick  as  batter  usually 
is;  one  teaspoonful  soda;  two  of  cream  tartar.  Bake  immediately. 

Cake  With  or  Without  Eggs. — One  cup  of  butter,  two  cups  of  sugar, 
one  cup  of  sweet  milk,  half  cup  of  sour  milk,  or  buttermilk,  one  tea- 
spoonful of  saleratus,  flour  to  make  it  thick,  and  fruit  if  you  choose. 

Economy  Cakes. — By  a correspondent  of  the  Am.  Agriculturist: 
Take  one  quart  of  mashed  potatoes,  one  egg,  half  teacup  of  wheat 
flour,  a tablespoonful  of  butter,  and  add  milk  to  form  a thick  batter. 
Season  with  pepper  and  salt.  Mix  all  well  together : make  into  cakes 
three-fourths  of  an  inch  thick,  and  fry  brown  where  meat  was  previ- 
ously fried.  They  are  recommended. 

Diet  Cake. — One  tablespoonful  of  butter,  two  of  eggs,  one  and  a 
half  cups  of  sugar,  one  of  milk,  three  of  flour,  one  teaspoonful  of  soda, 
two  of  cream  tartar.  Flavor  with  essence  of  lemon. 

Indian  Queen  Cake — Take  three  cups  of  sifted  meal,  one  handful 
of  flour,  half  cup  of  molasses,  one  egg  and  half  a tablespoonful  of  but- 
ter, mix  thoroughly  and  stir  into  a quart  of  sweet  milk  till  a batter 
is  made  of  the  right  thickness  ; add  a teaspoon  of  soda  and  a little 
salt. 

Cheap  Cake. — One  half  cup  of  sour  cream;  one  cup  of  sugar;  one 
of  buttermilk  ; a heaping  teaspoon  of  soda ; half  teaspoonful  of  cream 
tartar.  Flavor  with  nutmeg  or  cinnamon,  and  put  in  a little  salt. 

Tea  Cakes. — Beat  four  eggs  well,  stir  in  it  four  teacups  of  sugar, 
one  of  butter,  a tablespoon  of  essence  of  lemon;  dissolve  a teaspoon 
of  soda  in  a little  sour  cream,  and  grate  in  a nutmeg. — Work  flour  in 
until  the  dough  will  barely  roll  without  sticking.  Cut  out  and  bake 
a light  brown.  If  cut  with  a large  cutter,  and  when  fresh  baked, 
rubbed  with  white  of  an  egg,  and  sugar  sifted  over,  they  are  termed 
sugar  cakes.  The  sugaring  should  be  done  while  perfectly  hot. 

Another. — Mix  thoroughly  a teacupful  and  a half  of  sugar,  half  a 


MAKING  BREAD  AND  CAKE. 


625 


teacup  of  butter,  and  balf  of  a nutmeg.  Dissolve  a teaspoonful  of  sal- 
era  tus  in  a teacupful  of  milk,  strain  and  mix  it  with  the  cakes.  Add 
flour  until  stiff  enough  to  roll  it  out  about  an  inch  thick ; cut  in  cakes. 
Bake  them  on  flat  rubbed  tins  in  a quick  oven. 

Coffee  Cake.-— One  cup  of  sugar,  one  do.  molasses,  one  do.  of  but- 
ter, one  do.  raisins,  chopped  fine,  one  do.  lukewarm  coffee,  with  a tea- 
spoonful of  soda  in  it,  one  egg,  cinnamon,  and  nutmeg.  Flour  to  your 
judgment. 

Another. — One  coffeecup  of  sugar,  one  do.  molasses,  one  do.  strong 
coffee,  two-thirds  of  a cup.  of  butter,  two  eggs,  and  four  cups  flour, 
one  teaspoon  saleratus.  Spice  with  cloves  and  cinnamon.  Add 
raisins  if  you  choose.  The  coffee  must  be  prepared  as  for  the  table. 

Squash  Cake.  One  quart  boiled  mashed  squash,  one  coffeecup 
sweet  or  sour  milk,  or  buttermilk,  one  coffeecup  flour,  three  eggs,  salt 
and  saleratus  if  sour  milk  or  buttermilk  is  used.  Fry  in  butter  or 
lard.  If  the  mixture  is  poured  over  sliced  apples  in  the  spider  it  is 
an  addition. 

Citron  Cake.  Two  and  a half  cups  sugar,  three  eggs,  one  cup 
sweet  milk,  a piece  of  butter  the  size  of  a hens  egg,  a teaspoonful  of 
cream  tartar,  one  of  soda,  a little  over  two  cups  of  flour.  Place  in 
a baking  dish  with  layers  of  citron.  A very  good  cake  without,  how- 
ever. 

Lemon  Cake.  One  cup  of  butter,  three  of  sugar,  one  of  milk,  four 
of  flour,  five  eggs,  a teaspoon  of  soda,  juice  and  grated  peel  of  one 
lemon. 

Cocoanut  Cake.  Three  cups  white  sugar,  half  cup  butter,  three 
and  a half  cups  flour,  one  cup  milk,  the  whites  of  six  eggs,  one  tea- 
spoonful extract  of  vanilla,  one  teaspoonful  salt,  one  teaspoonful  soda, 
two  teaspoonfuls  cream  tartar,  one  grated  nut. 

Another.  Scarcely  half  a pound  of  pounded  sugar  to  a large  cocoa- 
nut,  grated.  Put  into  a preserving  pan  till  the  sugar  melts.  Form 
into  cakes,  put  on  white  paper,  They  should  be  well  baked  in  a very 
cool  oven,  and  when  cooked  ought  to  be  pure  white. 

> Currant  Cakes.  One  cup  of  butter,  three  eggs,  one  cup  of  water  or 
milk,  half  a teaspoonful  of  saleratus,  nutmeg,  cup  of  currants. 

Bice  Cakes.  Having  boiled  some  rice  flour  into  a stiff  mush,  mix 
by  receipt  for  Indian  batter  cakes,  with  a spoonful  of  wheat  flour 
mixed  in  to  bind  it.  You  may  use  one-half  of  soft  boiled  rice  in  pre- 
paring griddle  cakes,  by  the  receipt  given  for  wheaten  or  Indian 
batter  cakes,  and  find  them  quite  as  good  as  those  prepared  of  rice 
lour. 

40 


626 


PRACTICAL  CYCLOPAEDIA. 


Ground  Bice  Cake. — Break  five  eggs  into  a stew  pan,  winch  place 
in  another  containing  hot  water ; whip  the  eggs  for  ten  minutes  till 
very  light,  then  mix  in  by  degrees  half  a pound  of  ground  rice,  six 
ounces  of  powdered  sugar ; beat  it  well;  any  flavor  may  be  introduced; 
pour  into  the  buttered  pan  and  bake  half  an  hour. 

Seed  Cake. — Beat  one  pound  of  butter  to  a cream,  adding  gradu- 
ally a quarter  of  a pound  of  sifted  sugar,  beating  both  together ; have 
ready  the  yelks  of  eighteen  eggs,  and  the  whites  of  ten,  beaten  sepa- 
rately ; mix  in  the  whites  first,  and  then  the  yelks,  and  beat  the 
whole  for  ten  minutes ; add  two  grated  nutmegs,  one  pound  and  a 
half  of  flour,  and  mix  them  very  gradually  with  the  other  ingredi  - 
ents.  When  the  oven  is  ready,  beat  in  three,  ounces  of  picked  cara- 
way seed. 

Corn  Starch  Cake. — By  a correspondent  of  the  American  Agricul- 
turist : Mix  one  egg,  two  cups  of  flour,  one  cup  of  milk,  one  cup  of 
sugar,  one  teaspoonfal  of  soda,  two  of  cream  tartar,  piece  of  butter 
half  the  size  of  a hen's  egg,  melted  ; bake  the  same  as  for  jelly  cake, 
in  shallow  tins,  and  when  cold  pile  in  layers,  with  a custard  between, 
made  as  follows : Take  one  egg,  one  cup  of  milk,  sugar  to  taste,  two 
spoonfuls  of  vanilla  extract,  one  teaspoonful  of  corn  starch.  Boil  the 
milk,  beat  the  egg  and  corn  starch  together,  and  stir  into  the  boiling 
milk,  which  must  previously  be  sweetened.  When  cold,  stir  in 
the  vanilla.  The  custard  must  cool  before  being  put  with  the  cake. 

Cream  of  Tartar  Cake. — Half  cup  butter,  two  cups  sugar,  three 
and  a half  cups  flour,  three  eggs,  two  teaspoons  cream  of  tartar,  one 
teaspoonful  soda,  dissolved  in  one  teacupful  milk,  one  tablespoonful 
flavoring.  Stir  together  quickly,  and  bake  in  a quick  oven. 

Another. — One  cup  of  butter,  two  of  sugar,  five  of  flour,  three  eggs, 
one  cup  of  sweet  milk,  three  teaspoons  cream  of  tartar,  one  and  a half 
of  soda,  nutmeg.  (Two  cups  of  chopped  raisins  if  you  like.)  Bub 
well  the  cream  of  tartar  in  the  flour,  stir  sugar  and  butter  together, 
then  eggs,  then  milk,  with  the  soda  well  dissolved  in  it. 

Jelly  Cake. — One  pound  sugar,  one  of  butter,  three-quarters  of  a 
pound  of  flour,  and  twelve  eggs.  Mix  as  other  cakes,  and  bake  in 
plates.  While  fresh,  spread  between  layers  of  marmalade  or  jelly, 
and  lay  up  in  a pile  ; trim  evenly,  and  ice  or  sift  sugar  thickly  over 
them. 

Another. — Three  cups  white  sugar,  one  cup  butter,  one  cup  milk, 
four  cups  flour,  six  eggs,  well  beaten,  a little  spice.  Drop  three  table- 
spoonfuls  in  an  ordinary  sized  cake  pan. 

Another. — From  Am.  Agriculturist : Take  one  cup  of  sugar, 


MAKING  BREAD  AND  CAKE. 


627 


four  eggs,  one  cup  of  flour,  half  teaspoonlul  soda,  dissolved  in  a ta- 
blespoonful of  sweet  milk,  and  one  teaspoonful  cream  of  tartar,  mixed 
in  flour.  Bake  in  one  long  tin,  then  spread  with  jelly,  roll  up,  and 
cut  in  slices, 

“An  Excellent  Cake.1' — Take  one  cup  of  butter  and  three  of  sugar, 
well  rubbed  together ; then  take  five  eggs  which  have  been  beaten 
very  light,  and  stir  them  by  successive  portions  into  the  above  mix- 
ture, adding  also  four  cups  of  flour  and  a cup  of  sweet  milk.  Add 
nutmeg  and  a wine  glass  of  rose  water,  and  also  add  a teaspoonful  of 
solution  of  soda.  Baking  about  fifteen  minutes  in  a moderately  hot 
oven  will  be  sufficient. 

Scotch  Cakes. — From  the  Am.  Agriculturist : Mix  one  pound 
brown  sugar,  half  pound  butter,  one  pound  flour,  two  eggs,  one 
ounce  cinnamon,  and  a little  soda.  Boll  them  out  as  thick  as  jumbles. 

Washington  Cake. — From  Godey's  Lady's  Book:  Beat  together 
one  and  a half  pound  of  sugar,  and  three-quarters  of  a pound  of  but- 
ter ; add  four  eggs,  well  beaten,  half  a pint  of  sour  milk,  and  one  tea- 
spoonful of  saleratus,  dissolved  in  a little  hot  water.  Stir  in  gradually 
one  and  three-quarters  pound  of  flour,  one  wineglassful  of  wine  or 
brandy,  and  one  nutmeg,  grated.  Beat  all  well  together.  This  will 
make  two  round  cakes.  It  should  be  baked  in  a quick  oven,  and  will 
take  from  fifteen  to  thirty  minutes,  according  to  the  thiekness  of  the 
cakes. 

Lincoln  Cake. — Take  one  pint  of  light  dough,  half  a teacupful  of 
butter,  a teacupful  of  sugar,  three  eggs,  a teaspoonful  of  saleratus,  one 
pound  of  raisins.  Boll  and  bake. 

Douglas  Cake. — Take  four  pounds  of  flour,  two  pounds  of  white  su- 
gar, one  pound  of  butter,  ten  eggs,  the  juice  and  pulp  of  one  orange, 
half  teaspoonful  of  soda ; roll  out  thin. 

Composition  Cake. — One  pound  and  a half  of  sugar,  one  pound  and 
a quarter  of  butter,  one  pound  and  three-quarters  of  flour,  one  cup 
of  milk,  one  teaspoonful  of  soda,  six  eggs,  one  wineglass  of  brandy, 
fruit  to  your  taste. 

Another. — One  pound  of  flour,  one  pound  of  sugar,  seven  eggs,  and 
a gill  of  brandy. 

Jew's  Cake. — Beat  four  eggs  light ; stir  in  it  one  pound  sugar  and 
one  pound  of  butter,  a grated  nutmeg,  and  a teaspoon  of  soda,  dissolv- 
ed in  a little  milk.  Work  in  as  much  flour  as  will  make  it  roll ; cut 
out  thin  and  bake  quick. 

Schroeder's  Cakes. — One  pound  and  a half  of  sugar,  ten  eggs,  one 
teaspoonful  of  pearlash,  and  cinnamon  to  your  taste. 


628 


PRACTICAL  CYCLOPAEDIA. 


Madison  Coke. — Mix  one  pound  of  butter,  two  pounds  sugar,  two 
pounds  flour,-  one  pound  of  raisins,  one  pound  of  currants,  one  pint 
of  cream,  seven  eggs,  one  teaspoonful  cinnamon,  one  nutmeg,  twenty- 
five  drops  oil  of  lemon,  one  teaspoonful  soda,  two  cream  of  tartar. 
From  tbe  American  Agriculturist. 

Macaroons. — These  little  cakes  are  much  admired,  and  are  a very 
agreeable  addition  to  the  dessert.  To  a quarter  of  a pound  of  sweet 
almonds,  take  four  teaspoonfuls  of  orange-flower  water,  the  whites  of 
six  eggs,  and  one  pound  of  sifted  white  sugar.  Blanch  the  almonds, 
(remove  the  brown  skin,)  and  pound  them  with  the  orange-flower  wa- 
ter, or  some  of  the  white  of  an  egg ; then  whisk  the  whites  of  the 
eggs  and  add  them  gently  to  the  almonds.  It  is  important  that  these 
two  ingredients  should  be  carefully  added,  or  they  will  “oil,”  or  sepa- 
rate. Sift  the  sugar  into  the  mixture  until  the  whole  form  a paste, 
not  too  stiff  to  drop  upon  white  paper,  which  should  be  placed  in  a 
tin,  or  on  a plate,  and  the  whole  baked  in  a slow  oven  till  done. 

Marble  Cake. — From  the  Am.  Agriculturist : For  the  white  part, 
mix  one  cup  of  butter,  three  of  white  sugar,  one  of  sweet  milk,  five 
of  flour,  half  a teaspoonful  of  soda,  one  of  cream  tartar,  whites  of  eight 
eggs,  and  flavor  with  lemon  extract.  For  the  colored  part,  take  one 
cup  of  butter,  three  of  brown  sugar,  one  of  molasses,  one  of  sweet 
milk,  four  of  4our,  one  teaspoonful  of  soda,  and  two  of  cream  of  tar- 
tar, The  yelks  of  eight  eggs,  and  one  whole  egg ; season  with  cinna- 
mon, nutmeg,  and  cloves.  This  alone  makes  a good  spice  cake.  To 
make  the  marble  cake,  first  put  in  a pan  a layer  of  the  spice  cake, 
then  of  the  white,  and  so  on  until  the  loaf  is  complete,  finishing  with 
the  spice  cake.  The  above  quantity  will  make  two  loaves  in  six  quart 
pans. 

Molasses  Cake . — One  gallon  of  molasses,  one  quart  of  sour  milk,  a 
quarter  of  a pound  of  saleratus,  and  one  pound  of  lard  with  sufficient 
flour. 

Molasses  Pound  Cake. — One  pound  of  flour,  one  pint  of  molasses, 
quarter  pound  of  sugar,  six  ounces  butter,  six  eggs,  a small  quantity 
of  pearlash,  five  drops  essence  of  lemon. 

Mountain  Cake . — One  pound  sugar,  one  pound  flour,  half  a pound 
butter,  six  eggs,  one  teaspoonful  cream  of  tartar,  half  a teaspoonful 
soda,  one  cup  sweet  milk. 

White  Mountain  Cake . — One  pound  of  flour,  one  pound  white  su- 
gar, half  pound  butter,  six  eggs,  one  teacup  sweet  milk,  one  small  tea- 
spoonful of  saleratus  dissolved  in  the  milk,  two  teaspoonfuls  cream 


MAKING  BREAD  AND  CAKE. 


629 


of  tartar  mixed  with  the  flour.  Bake  in  jelly-cake  or  Washington 
pie-tins,  four  in  number. 

Frosting. — One  sheet  Cooper’s  izinglass  dissolved  in  a small  teacup 
of  boiling  water.  Stir  into  it  two  pounds  of  pulverized  white  sugar. 
Flavor  it  with  lemon,  vanilla,  or  almond,  (and  put  a tablespoonful  of 
the  same  flavoring  you  use  for  the  frosting  into  the  cake  before  baking.) 
When  the  cakes  are  baked,  put  one  upon  a plate ; frost  the  top  and 
side  over ; then  lay  on  another,  evening  off  the  edges  with  a knife ; 
frost  that  in  the  same  manner,  and  so  on  till  all  are  done,  and  the 
“ White  Mountain  ” is  finished.  It  is  an  excellent  ornament  for  a sup- 
per table,  and  a handsome  dessert  for  dinner.  It  is  a French  cake 
and  called  “ Mont  Blanc.” 

This  way  of  making  frosting  is  good  for  all  kinds  of  cake. 

Measure  Cake . — Highly  Recommended. — One  cup  of  butter,  two  of 
sugar,  three  eggs,  one-half  a teaspoonful  of  soda  in  a cup  of  milk,  one 
teaspoonful  of  cream  tartar,  and  five  cups  of  flour.  Stir  the  butter 
and  to  a cream,  add  the  eggs,  the  whites  and  yelks  beaten  separately ; 
then  the  soda  and  milk,  and  lastly  the  cream  tartar  and  flour.  Flavor 
as  you  please.  Bake  in  small  tins  or  in  a loaf. 

Number  Cake. — From  the  Am.  Agriculturist : One  cup  butter,  two 
of  sugar,  and  three  eggs.  Beat  the  eggs  and  sugar  together,  then 
add  one  grated  nutmeg  and  one  teaspoonful  of  saleratus.  Stiffen 
with  sufficient  flour,  roll  them,  cut  in  rounds,  and  bake  in  a quick 
oven. 

Puff  Cake. — From  the  Am.  Agriculturist : Take  two  cups  of  white 
sugar,  three  eggs,  one  scant  cup  of  butter,  one  cup  of  sweet  milk,  one 
teaspoonful  of  saleratus,  two  of  cream  tartar,  three  cups  of  flour.  Fla- 
vor to  taste.  Stir  together  at  once. 

Pound  Cake. — Beat  ten  eggs  light,  whites  and  yelks  separate.  Then 
add  to  it  one  pound  best  powdered  sugar.  Bub  to  a cream  a light 
pound  of  butter  and  one  pound  best  flour.  Mix  all  together.  A Dutch 
oven  is  the  best  after  a baker’s  oven.  The  strongest  heat  should  be 
at  the  bottom,  but  moderate  at  first  to  allow  the  cake  to  rise.  Baking 
is  the  part  of  cake  making  that  requires  most  skill.  Sound  your 
cake ; if  done  it  will  give  back  an  audible  sound.  It  will  also  be  elas- 
tic. Stick  a straw  in  the  thickest  part ; if  it  comes  out  clean,  you 
may  conclude  it  done.  Long  baking  makes  dark  cake. 

Another  Good  Pound  Cake. — Beat  one  pound  of  butter  to  a cream, 
and  mix  with  it  the  whites  and  yelks  of  eight  eggs  beaten  apart. 
Have  ready,  warm  by  the  fire,  one  pound  of  flour,  and  the  same  of 
sifted  sugar ; mix  them  and  a few  cloves,  a little  nutmeg  and  cinna- 


630 


PRACTICAL  . CYCLOPEDIA . 


mon,  in  fine  powder  together ; then  by  degrees  work  the  dry  ingredi- 
ents into  the  butter  and  eggs.  When  well  beaten,  add  a glass  of  wine 
and  some  caraways.  It  must  be  beaten  a full  hour.  Butter  a pan, 
and  bake  it  an  hour  in  a quick  oven. 

Pop  Overs . — Three  cups  flour,  three  eggs,  three  cups  milk,  a small 
piece  butter,  and  a half  teaspoonful  of  salt.  Bake  in  cups. 

Soda  Cake. — Two  coffee  cups  sugar,  one  do.  butter,  one  do.  sweet 
milk,  four  do.  flour,  six  eggs,  two  teaspoonfuls  cream  tartar,  two  do. 
-soda ; nutmeg  and  salt. 

Shrewsbury  Cake. — One  pound  of  flour,  three-quarters  of  a pound 
of  sugar,  three  of  butter,  four  eggs ; beat  till  very  light;  bake  mod- 
erately. 

Jumble  Cake. — Two  cups  of  sugar,  one  cup  of  butter,  three  eggs, 
one  (level)  teaspoonful  of  saleratus ; flavor  with  nutmeg  to  your  taste. 
Stir  in  sifted  flour  until  the  dough  can  be  rolled  with  rolling  pin,  (the 
softer  the  dough  is  the  better,)  then  roll,  stamp  out  in  small  cakes, 
sprinkle  sugar  lightly  over  them  while  in  the  pans.  Bake  quickly. 

Jumbles. — One  cup  butter.  Two  cups  sugar.  Three  eggs.  A small 
piece  of  soda  dissolved  in  three  tablespoonfuls  of  water.  Sprinkle 
white  sugar  on  them  before  being  placed  in  the  oven. 

Another. — One  pound  of  butter,  one  pound  of  sugar,  four  eggs,  one 
pound  and  a quarter  of  flour,  half  a gill  of  rose  water.  Beat  the  but- 
ter and  sugar  to  a cream,  whisk  the  eggs  and  add  them  to  the  butter 
and  sugar,  then  the  rose  water ; lastly,  stir  the  flour  lightly  through 
the  other  ingredients,  roll  into  round  slips  the  thickness  of  your  little 
finger.  Form  it  into  rings  the  size  of  half  a dollar.  Place  them  on 
tins  about  an  inch  apart,  and  bake  them  in  a moderate  oven.  When 
cold,  sift  sugar  over  them. 

Another. — Half  a pound  of  sugar.  Half  a pound  of  butter.  Half 
a pound  of  flour.  Flavor  with  cinnamon. 

Wafer  Jumbles. — Three-quarters  of  a pound  sugar.  One-quarter 
pound  butter.  Three  eggs.  One-half  teaspoonful  soda.  One  tea- 
spoonful  essence  lemon.  Flour  enough  to  roll  out.  Boll  very  thin, 
bake  in  a quick  oven. 

Cup  Cake. — Take  two  cups  full  of  milk  or  cream,  two  of  sugar,  two 
of  flour,  one  of  rice  flour,  and  one  teaspoonful  of  salt.  Put  into  cups 
and  bake  full. 

Another. — Five  eggs,  four  cups  flour,  three  of  sugar,  one  of  sour 
cream,  and  half  a cup  butter.  Mix  up  like  cake.  Dissolve  one  tea- 
spoonfnl  soda  in  the  milk.  This  cake  makes  a good  plain  dessert  with 


MAKING  BKEAD  AND  CAKE. 


631 


wine  and  butter  sauce,  or  with  powdered  sugar  and  butter,  rubbed  to 
to  a cream,  and  seasoned  with  wine,  sugar  and  lemon. 

Another . — Three  eggs,  two  cups  sugar,  one  cup  milk,  one  cup  but- 
ter, and  three  cups  flour. 

Ohio  Cup  Cake. — Five  cups  flour ; five  eggs ; one  cup  of  butter ; 
three  cups  of  sugar ; one  teaspoonful  saleratus ; one  cup  of  sour  cream, 
and  one  nutmeg. 

Strawberry  Cup  Cake. — Have  from  six  to  ten  rings,  three  inches  in 
diameter,  two  deep,  and  slightly  flaring,  soldered  at  the  small  end,  in 
two  rows,  to  a sheet  of  good  strong  tin.  Fill  these  rings  two-thirds 
full  of  any  of  the  nice  cake  material  you  prefer  for  the  tea  table,  and 
set  it  in  a moderately  hot  oven  to  bake.  While  the  baking  is  pro- 
gressing, pick  over  and  hull  a quart  of  the  finest  strawberries  you  can 
get.  Then  whip  to  a froth  the  whites  of  three  eggs,  and  thicken  with 
white  powdered  sugar  until  you  can  spread  it  smoothly  with  a knife 
without  its  running.  When  the  cake  is  done  to  a bright  brown,  re- 
move them  from  the  oven,  spread  over  the  top  of  them  the  egg  icing 
an  eighth  of  an  inch  thick,  and  set  in  it,  so  that  they  nearly  touch  each 
other,  the  finest  of  the  strawberries,  the  large  end  down.  Return  the 
form  to  the  oven  for  ten  minutes,  and  the  cakes  are  ready  for  the  ta- 
ble. They  are  ornamental  and  very  nice  to  eat. 

Premium  Molasses  Cup  Cake. — Two  cups  of  molasses  ; two  cups  of 
butter;  three  eggs;  one-third  cup  cold  water;  one  tablespoonful  soda, 
and  bake. 

Pice  Cups-- From  Mrs.  Jane  Gillet,  Prattsburgh,  N.  Y.  Boil  rice 
in  water  till  nearly  done,  then  add  milk  and  a little  salt.  When  cook- 
ed soft,  add  a little  butter  and  sugar,  and  mold  in  cups.  When  cold, 
put  in  a custard  made  of  the  yelks  of  eggs  and  milk,  in  the  propor- 
tion of  four  yelks  to  a quart  of  milk  steamed  over  a dish  of  boiling 
water.  The  custard  must  be  stirred  almost  constantly  while  cooking. 
Season  it  with  lemon  or  cinnamon. 

Snow  Cakes. — Put  corn  meal  into  a good  sized  wood  or  other  bowl, 
with  sugar  and  salt  to  the  taste ; then  add  twice  or  three  times  its 
bulk  of  snow,  and  stir  together  with  a spoon.  When  well  mixed  it 
appears  like  so  much  dry  meal  or  snow ; if  too  wet  to  be  light,  add 
more  meal ; when  just  right,  fry  on  the  griddle  in  convenient  sized 
cakes,  and  they  will  be  as  light  as  can  be  desired. 

Snow  Ball  Cake. — By  a correspondent  of  the  Am.  A griculturist : 
Oze  cup  of  white  sugar,  half  cup  of  butter,  the  whites  of  five  eggs, 
one  teaspoonful  of  soda,  and  a little  nutmeg ; add  flour  enough  to  make 
a stiff  batter;  bake  in  patty  tins. 


632 


PRACTICAL  CYCLOPAEDIA. 


Honey  Cake. — One  cup  of  nice  sugar,  one  cup  of  rich  sour  cream, 
one  egg,  half  a teaspoonful  of  soda,  two  cups  of  flour.  Flavor  to  the 
taste.  Bake  half  an  hour.  To  be  eaten  while  warm. 

Sponge  Cake. — 1. — One  egg,  (beat  the  white  separately  to  a froth,) 
one  cup  of  sugar,  one  cup  of  milk,  one  and  two-thirds  cup  of  flour, 
one  tablespoonful  of  butter,  two  teaspoonfuls  of  cream  tartar,  one  tea- 
spoonful of  soda ; season  with  lemon  extract  or  nutmeg. 

2.  — Three  eggs,  one  cup  of  sugar,  one  cup  and  a half  of  flour,  one 
teaspoonful  cream  of  tartar,  half  teaspoonful  saleratus,  nutmeg  and 
lemon. 

3.  — Three  eggs,  one  cup  sugar,  one  cup  of  flour,  three  tablespoon- 
fuls of  cream,  two  teaspoonfuls  cream  of  tartar,  half  teaspoonful  soda 
and  nutmeg.  While  warm  spread  with  jelly,  cut  it  in  slices,  and  roll 
them  quick  as  possible. 

4.  — Two  cups  sugar,  one  cup  milk,  two  eggs,  three  teaspoonfuls 
cream  of  tartar,  one  of  soda,  butter  size  of  an  egg. 

5.  — Beat  ten  eggs  thoroughly.  Stir  in  and  beat  hard  one  pound  of 
best  powdered  sugar — then  three-quarters  of  a pound  of  flour.  Bake 
in  little  tins  or  a loaf. 

6.  — One  pound  and  a half  of  sugar,  three-fourths  of  a pound  flour, 
thirteen  eggs,  one  lemon. 

7.  — Eleven  eggs,  the  weight  of  eleven  in  sugar,  and  the  weight  of 
six  in  flour,  and  the  rind  (grated)  and  juice  of  one  lemon. 

8.  — One  coffee  cup  of  flour,  one  do.  sugar,  one  teaspoonful  cream  of 
tartar,  one-fourth  do.  saleratus,  dissolved  in  one  teaspoonful  of  hot  wa- 
ter. Particularly  recommended. 

9.  — One  tumbler  of  white  coffee  sugar,  one  do.  of  flour,  three  eggs. 
Stir  the  mixture  thoroughly,  bake  fifteen  minutes,  and  you  have  a good 
cake. 

Berwick  Sponge  Cake. — Beat  six  eggs  two  minutes,  add  three  cups 
sugar,  beat  five  minutes  ; two  cups  flour  with  two  very  small  teaspoon- 
fuls cream  of  tartar,  beat  one  minute ; half  the  rind  and  juice  of  a 
lemon,  two  cups  flour,  a bit  of  salt.  Bake  twenty  minutes. 

Mock  Sponge  Cake. — One-quarter  of  a pound  of  butter,  one  of  su- 
gar, three  eggs,  one-half  a pint  of  milk,  one  even  teaspoonful  of  soda, 
three  coffee  cups  of  flour,  one  heaping  teaspoonful  of  cream  tartar,  a 
little  salt,  and  essence  of  lemon.  This  will  make  two  loaves.  Bake 
in  a quick  but  not  too  hot  oven. 

“Best  Sponge  Cake!' — One  coffee  cup  of  sugar  and  four  eggs  beaten 
to  a cream ; add  a piece  of  soda  the  size  of  a pea  dissolved  in  a tea- 


MAKING  BREAD  AND  CAKE. 


633 


spoonful  of  milk,  also  a little  nutmeg  and  essence  of  lemon,  stir  in 
quickly  a coffeecup  of  flour.  Bake  in  a hot  oven. 

Barnard  Cake . — Three  eggs,  two  cups  and  a half  powdered  sugar, 
one  cup  butter,  one  cup  sour  milk,  rind  and  juice  of  one  lemon,  three 
and  three-fourths  cups  flour,  one  even  teaspoonful  soda,  last.  Sugar 
sifted  over  the  top  after  it  is  put  into  the  pan. 

Wingate  Cake. — Three  eggs,  two  cups  powdered  sugar,  half  cup 
butter,  three  cups  flour,  one  cup  new  milk,  one  teaspoonful  soda,  two 
of  cream  tartar. 

Plain  Cheese  Cake. — By  Soyer : Put  half  a pint  of  milk  curds,  well 
drained,  in  a basin,  add  to  it  an  ounce  and  a half  of  butter,  stir  per- 
fectly smooth ; put  in  three  teaspoonfuls  of  sugar,  one  ounce  of  washed 
currants,  one  egg,  half  a pint  of  milk,  and  any  flavor  you  may  like,  as 
lemon,  orange,  &c.  &c.  Prepare  your  paste,  fill  up  with  this,  bake 
the  same,  and  serve. 

Perpetual  Lemon  Cheese-cake. — One  pound  of  loaf  sugar,  six  eggs, 
leaving  out  the  whites  of  two,  the  juice  of  three  fine  lemons,  and  the 
grated  rind  of  two  of  them,  one-quarter  pound  of  fresh  butter.  Put 
these  ingredients  into  a pan,  boil  them  gently  over  a slow  fire  until 
they  assume  the  consistency  of  honey  ; pour  into  small  jars,  and  tie 
brandied  papers  over  them.  A dessertspoonful  is  sufficient  for  each 
cake.  This  should  be  made  when  eggs  and  lemons  are  plentiful,  as  it 
will  keep  two  years. 

Nut  Cakes  without  Yeast. — One  cup  butter,  one  cup  sour  milk,  two 
cups  sugar,  four  eggs,  a teaspoonful  of  saleratus,  more  or  less,  accord- 
ing to  the  sourness  of  the  milk,  spice  as  wanted,  and  flour  enough  to 
roll  out  like  jumbles.  Cut  them  in  any  shape  desired,  and  fry  in  boil- 
ing lard. 

French  Loaf  Cake. — One  pound  flour,  three-fourths  do.  brown  su- 
gar, half  do.  butter,  four  eggs,  one  wineglass  of  sweet  cream,  one  do. 
wine,  one  teaspoonful  soda,  one  pound  of  raisins,  one  do.  currants, 
half  do.  citron,  spice  to  suit  the  taste. 

Light  Cakes. — To  three-quarters  of  a pound  of  fine  flour,  add  half  a 
jfint  lukewarm  milk ; mix  in  three  spoonfuls  of  light  barm  ; cover  it 
over,  and  set  it  by  the  fire  for  half  an  hour  to  rise.  Work  in  the 
paste  four  ounces  of  sugar  and  the  same  quantity  of  butter.  Make 
into  tea  cakes  with  as  little  flour  as  possible,  and  bake  them  in  a 
quick  oven. 

Lady  Cake, — Half  a pound  sugar,  six  ounces  flour,  three  ounces 
butter,  whites  of  five  to  seven  eggs,  well  beaten,  and  flavored  with  ex- 
tract of  bitter  almond. 


634 


PEACTICAL  CYCLOPAEDIA. 


Lady  Finger. — To  one  pint  of  molasses,  one  pound  of  sugar,  half  a 
pound  of  butter,  half  an  ounce  of  saleratus,  dissolved  in  a half  pint  of 
sour  milk,  a handful  of  ginger,  and  two  eggs. 

Delicate  Cake. — One  coffeecup  of  flour,  one  of  sugar,  one  teacup  of 
butter,  one  tablespoonful  of  cream,  the  whites  of  four  eggs,  flavor  to 
taste.  This  makes  one  loaf. 

Cinnamon  Wafers. — From  the  Am.  Agriculturist : One  pound  of 
sugar,  one-fourth  pound  butter,  three  eggs,  half  teaspoonful  soda,  one 
tatdespoonful  of  cinnamon,  and  flour  enough  to  roll  out ; to  be  made 
the  same  as  ginger  snaps. 

Bachelor  Buttons. — These  delicious  little  cakes  are  prepared  by- 
rubbing  two  ounces  of  butter  into  five  ounces  of  flour ; add  five  ounces 
of  white  sugar ; beat  an  egg  with  half  the  sugar,  then  put  it  to  the 
other  ingredients ; add  almond,  flavoring  according  to  taste.  Eoll 
them  in  the  hand  about  the  size  of  a large  nut,  sprinkle  them  with 
white  sugar,  and  place  them  on  tins  with  buttered  paper.  They 
should  be  slightly  baked. 

Drop  Cakes. — One  quart  of  flour,  two  eggs,  half  a cup  of  butter, 
half  a cup  of  sugar,  one  teaspoonful  of  soda,  two  teaspoonfuls  of  cream 
of  tartar.  Stir  butter  and  sugar  together,  add  the  eggs,  put  the  cream 
of  tartar  into  the  flour,  dissolve  the  soda  in  a little  milk,  pour  in  milk 
enough  to  make  as  stiff  as  pound  cake.  Put  in  the  soda  the  last  thing. 
Bake  in  cups  or  muffin  rings  set  on  tin  sheet. 

Water  Drop  Cake  for  Dyspeptics. — One  pint  of  water,  one  egg,  one 
spoonful  of  salt,  not  quite  a pint  of  flour.  Beat  together  thoroughly, 
and  put  it  into  the  oven  without  a moment’s  delay. 

Bye  Drop  Cakes. — One  pint  of  milk,  three  eggs,  one  tablespoonful 
of  sugar,  and  a little  salt.  Stir  in  rye  flour  till  about  the  consistence 
of  pancakes.  Bake  in  buttered  cups  or  saucers  half  an  hour. 

Fgg  Drops. — Take  one  quart  corn  meal ; pour  a sufficient  quantity 
of  boiling  water  over  it  to  make  a thick  batter,  then  add  one  table- 
spoonful of  lard,  salt  to  suit  the  taste,  and  three  eggs.  Then  stir  up 
well,  and  drop  a tablespoonful  in  separate  places  on  a griddle  or  spi- 
der, previously  warmed,  and  let  them  cook  brown.  Excellent. 

Bout  Drops. — Mix  two  pounds  of  flour,  one  pound  of  butter,  one 
pound  of  sugar,  one  pound  of  currants,  clean  and  dry ; then  wet  into 
a stiff  paste  with  two  eggs,  a large  spoonful  of  orange-flower  water, 
sweet  wine  and  brandy ; drop  on  a tin  plate,  floured.  A very  short 
time  bakes  them. 

Chocolate  Drops. — Reduce  two  ounces  of  chocolate  to  fine  powder  by 
scraping,  and  add  it  to  one  and  a half  or  two  pounds  of  powdered  su- 


tsmsm 


oire  miv 

'fJ0A0 
mbq 
field 
welL 


/ ,t  crop  very  heavy.  Papers  are  aavjsn.; 

/o  thin  out  their  fruit  to  prevent  the  treds  from 
!»ng  down. 

A horse-shoe  will  hold  much  longer  If  the  clinches 
are  not  weakened  by  the  file  in  finishing.  Insist  that 
he  file  does  not  touch  the  end  of  the  nail  where 
juirned  down. 

We  have  received  from  James  Vick,  Rochester,  N. 
Y.,  the  “ Floral  Guide  No.  2”  for  1877.  It  Is  very 
plentifully  decorated,  and  contains  much  Instructive 
reading. 

Eleven  head— ten  bulls  and  one  cow— of  Channel 
Island  caule,  from  the  herd  of  Mr.  W.  Bolton,  lately 
sold  at  auction  In  England,  brought  an  average  of 
5150  per  head. 

Since  Jan.  1,  1877,  the  sales  of  dairy  products  at 
the  Elgin  hoard  of  trade  amounts  to  $331 ,597  88,  a 
larger  amount  than  the  total  sale  of  the  first  two 
years  of  its  existence. 

A law  of  Kansas  compels  the  women  of  that  state, 
as  well  as  the  men,  to  turn  out  and  kill  the  grasshop- 
pers at  the  call  of  the  road  overseers,  or  pay  $1  per 
day  for  their  absence. 

Latest  mall  advices  from  Minnesota  are  to  the 
effect  that  but  few  grasshoppers  are  hatching,  grubs, 
worms,  and  bugs  having  destroyed  the  major  portion 
of  the  eges  deposited  In  the  fall. 

Mr.  Shields,  of  Mahaska,  Iowa,  has  lately  lost  eight 
valuable  horses  by  an  unknown  disease.  They  were 
nearly  all  Normans  or  Clydesdales,  and  among  them 
a large  Clydesdale  stallion. 

The  Kansas  co-operative  association,  Is  making  ar- 
rangements to  ship  their  grain  direct  to  another  co- 
operative association  in  England,  with  whom  they 
have  a reciprocity  treaty  business. 

The  supreme  court  of  Iowa  has  lately  decided  that 
farmers  having  wheat  stored  in  warehouses  and  ele- 
vators along  railroads,  have  to  run  the  risk  of  fire, 
and  not  the  owner  of  the  elevator. 

Everyone  notices  that  the  horses  used  for  teaming 
on  our  street-cars  in  this  city  are  increasing  in  size 
year  by  year.  We  throw  out  this  hint  to  farmers  who 
are  raising  draft  horses  for  this  market. 

Judge  Booth,  of  this  city,  raised  over  a bushel  of 
peaches  on  one  tree  in  his  garden  last  season.  Years 
ago  peaches  were  largely  raised  in  this  vicinity  but 
tbe  recent  severe  winters  have  killed  the  trees. 

Mr.  Lewis,  of  King  William  county,  Virginia,  is 
planting  this  year  seven  hundred  acres  of  tomatoes. 
As  this  is  one  of  the  eastern  counties  in  Virginia,  Mr. 
Lewis  is  evidently  preparing  for  a long  extra  session 
of  congress. 


Joj 
01 
©d 

pirn 

p?! 

raw  ©I 
©oej  ©t 

stench  9Tn 
great  cltlC^s  it 
are  poison*  6iu , 
and  people  1 
the  typhoid  f ^ ^ t 
erally  genera  no  ei 
farmer  lives,  m m of 
nea:h  the  house,'/1™ 
allowed  to  go  intJ1^ 
come  from  the  priv 
from  decaying  subshn? 

Not  uncommonly, 
other  animals  are  all 
ground,  unburied,  glfojJ 
Now,  it  is  comparand  a© 
and  supplied  with  pur  ^9A 
allowed  to  remain  in  i ,^TpM 
The  cellar  floor  should*/  J0 
but  “ clean  dirt”  accunio 
ceiling  should  be  whi? 
year.  This  will  destroy  i-^  st 


keep  tbe  air  pure,  ar.? 

Every  cellar  should  be  4ioi 
better  way  to  secure  a \PT<L 
windows  should  be  left  op  )a.£l 
No  dead  animal  or  bird  si  jl 
on  the  surface  ©f  the  oinij 
burled  beneath  a tree  or 
tfer  ground  they  wiil  do  mi^ 
yield  of  crops,  but  if  left  ! 
taminate  the  air,  often  for  aoi 
parattveiy  easy  to  prevent  tnamj 
manure  of  any  kind  hv  the^hf 
cheapest  article  to  use  is  c racjP] 
should  be  thrown  over  the  - 
cost  many  times  by  the  ferti  4 M8j 
say  nothing  of  its  benefits  ir.  sttt 
men  green  vitr,ol  or  copper. 
hetter  substance  to  use  In 
Many  cases  of  sunstroke  c jo 
mer.  It  is  safe  to  say  that  th 
through  imprudence.  The  L* 
vesting  causes  farmers  to  e: 
hours  to  the  burning  sun  when  ’o| 
exhausted.  Common  prudence  1 j 
farmers  should  not  expose  t J 
circumstances.  It  is  affirmed 
country  do  as  much  work  in  th< 
those  in  this  country.  It  is  far 
before  the  sun  Is  up  or  . 


tn  saqaui  OMvflioj  adid  uoqdis 
ttmbs  5eaj  xis  aranq  jo  sail®  , 
88q  SBq  JBI  OS  5W0AA  am  30  5S00 
> 5991  paxpunq  om5-A5JOJ  30.  «op 
w Bweis  am  JO  nroratffi  txrera  am 

is  an  ‘BtuiojnBD  ‘jaAii  bbsbs  J 
mq-a^s  jo  saxoB  puBsnom  aaaijq^ 

— “m  Smaq  si  uoga  ut 
gig  s«iBaq  aamaaS  jo  w&a&t  ft™ 
saptn  joj  *uoi3aJ  I'Bm 
sa^BH  luapisaid  01  pajnasaid  aq 
"^1  umia  ^ooi  3i  uqq 

•0?B  s£BP  M3J  B 'W\0£ 

' — ~czo  oau/A 
jo  aimdBD  afh  5uoqB 
ClBO)  SVMOtyVO  aViI 
buuu'4  « wag  souaqmtm  mou 

, .3TYon  30  aowonpojd  am  ui  mjsseoons 
q uosBQS  luasaid  am  2a,m^ 
m tt>t*a  -nuoo  ‘ftunoo  piojjiBH  ^ooa 

aq?si  raws  puBl3ua»9N9W  O'6Wln 
njssaoons  ptre  injuras  isoai  aw  J»  8U0 

•daaps am  jo so*®** aw  aw P™5^ 

E-HS= 

Sao  ra^otepans  do  tOJP. 
Tm  fiaans  xnoi  pallia  i^aq  a^JBi  V 


Cap  p(bb  PiajaraBip 
pajiaAtq  ub  pub  ‘aJ 
Saipnijai  ‘000‘0iL$  0 

aql  ‘bos  am  aAoqt 

-8A3ia  UB  IB  ‘SBPBA8 
JO  1SB8  ‘051BT  AanoH 
AapBA  am  Ui  puBi  qs 
•aoiiBSim  Aa  raiBioai  w apBin 
•asBaaS  s,ir"  * 

I am  w SupBtmxni  ojb  ‘punore 

:rzzam^^i 

nuSiaM  ‘aaaq  snomsttoui  b 50 


^ • *3,i‘ • UIBJS 

IHhKh  m pmi 

H " ' ui 

• mf  m ! J°  ; 

:-.:’o  am  05 
H imsBd  siq  S ui  ? 

H^-ot-ib-t  iiddB  | isay 
HF^jv  JO  uoniod  "Sa 

H wob  *paas  01  A.io 

^■u  0^'romM  3uq 

;q  pi  no  u ■ A3TJ>  SB  no] 
. Hf  781/0-10.  em  uo  iiB.i 

01  nmpo  ai'B  ism  siq 
HV  , isoui  pub  ‘iqSi.u  I .0, 
Hr  j^oois  ©q5  |r°  U°W  ua 
m ; P9M0UB  ore  s^ods 
■ fl  ssBJSauisv  ‘IUM 
•fH  ca.iad  are  saqsnq  P® 

H au  si  51  sb  Suoi  os  50^1 
Hno  pauimoouo  puBi:  . 

'HtoqB[  abb  itvomiM  po«ad  f 

Mmi  saitUSBd  siq  9UUW  3 

H^.oo  3001s  amqoiUMPOOj 

■ ,re  51I0M  S IBB 95  Siq  PUB  _ 

■g  •leaAWaAamsmuora 

■ oi,  guiMi  iiaui  oiBiqo  aii  = 

P ^ 05  sBq  aq  ommui  puB 

Bpara  saonpoid  51  ssBi3  am 

■ sl8ixa5Bui  am  5i  uioij  ja- 

V eoinosWMS  £'q  SPM"™U, 

| iopias  0H  'Mms'4 

■ 1 sapnpuoo  aq  uaqa  8I0B 

laxno  pub  juo  si  bwi  ssbjb 

l^aoia4»in»JO^W«d 

IsdOIO  1BUUUB  05  UMOS  pUB 

Ifaui  imjv  -8^5SBd  am 

faomod  asSood  ammiBjMau 
nd  SuiAoidun  05 U8AISS^ 
pooa  01  apao,  aiajuoisusiwl 

m tunnoa  flno  am  si  sWI 

fd  AO  103003N 

” *lB5ldB0  BOB’1 

io  aq  ssnqrana  P0SO»^® 
samo  30  aidoad  am  0^nI^,T, 

[ ir 


MAKING  BKEAD  AND  CAKE. 


635 


gar ; moisten  the  paste  with  clean  water  and  heat  it  over  a fire  until 
it  runs  smooth,  and  will  not  spread  too  much  when  dropped  out ; then 
drop  it  regularly  on  a smooth  plate. 

Cocoanut  Drops. — Take  one  cocoanut,  grate  and  dry  it  a little — 
then  mix  with  the  beaten  whites  of  two  eggs  and  sixteen  teaspoonfula 
of  powdered  sugar ; make  them  up  in  small  round  halls,  and  bake 
quickly. 

White  Cake. — One  cup  melted  butter,  one  cup  and  a half  of  white 
sugar.  Stir  the  butter  and  sugar  together.  Half  a cup  of  fweet 
milk,  two  teaspoonfuls  cream  of  tartar,  and  one  of  soda.  One  tea- 
spoonful lemon  essence,  whites  of  four  eggs  beat  to  a froth.  Stir  in 
flour  sufficient  to  make  a thick  batter.  Bake  in  a quick  oven. 

White  Sugar  Cakes. — Three  pounds  of  sugar,  three-quarters  of*  a 
pound  of  butter,  quarter  pound  saleratus,  two  tablespoonfuls  of  alum, 
and  one  quart  of  sour  milk. 

White  Lemon  Cakes. — Bub  well  together  six  ounces  of  butter,  one 
pound  and  a quarter  of  flour;  add  one-fourth  pint  of  (well  beaten) 
eggs,  one  pound  pulverized  sugar,  twelve  drops  essence  of  lemon,  and 
two  drachms  carbonate  of  ammonia.  The  ingredients  should  be  mix- 
ed into  a paste,  with  as  little  handling  as  possible,  rolled  out  about  as 
thick  as  a silver  dollar,  cut  into  cakes  and  baked  on  buttered  tins, 
with  a gentle  heat. 

Yellow  Cake. — One  cup  of  melted  butter  and  one  of  good  brown 
sugar,  stirred  together.  Half  a Cup  of  sweet  milk,  two  teaspoonfuls 
cream  of  tartar,  and  one  of  soda.  Yelks  of  four  eggs.  Flavor  with 
nutmeg.  Add  sufficient  flour  to  make  a thick  batter. 

Black  Cake. — Stone  and  clip  up  two  pounds  of  raisins,  two  of  Zante 
currants.  Dredge  both  with  flour ; prepare  also  one  pound  of  citron 
cut  into  little  slips.  Beat  one  dozen  eggs  up  perfectly  ; stir  in  it  one 
pound  of  best  white  sugar.  Cream  up  and  mix  in  one  pound  of  but- 
ter and  the  same  of  flour.  Stir  in  the  raisins  and  currants,  and  the 
citron  in  layers,  also  two  wine  glasses  of  brandy,  one  tablespoon  of 
powdered  cinnamon,  mace  and  nutmegs  each.  Bake  several  hours. 
A well  made  black  cake,  like  a plum  pudding,  will  drop  to  pieces  with 
the  least  touch.  This  cake  keeps  any  length  of  time. 

Lady  s or  Silver  or  Bride's  Cake. — The  whites  of  twentyffive  eggs 
beaten  to  a stiff  froth.  Two  pounds  of  powdered  sugar  beaten  into 
the  eggs.  Two  pounds  of  flour  and  one  and  a half  of  butter  rubbed 
into  a cream.  Mix  smoothl/  and  bake  well. 

Another  Silver  Cake. — The  whites  of  eight  eggs,  one  cup  of  butter, 


636 


PRACTICAL  CYCLOPAEDIA. 


two  cups  sugar,  three  cups  flour,  half  a cup  sweet  milk,  one  teaspoon- 
ful cream  of  tartar,  half  a teaspoonful  soda. 

Another — Highly  Recommended. — Stir  to  a cream  one  cup  butter 
with  two  of  sugar,  add  the  whites  of  six  eggs  beaten  to  a stiff  froth, 
one  cup  of  milk  with  one-half  a teaspoonful  of  soda  dissolved  in  it, 
and  flour  so  as  to  make  it  as  stiff  as  pound  cake.  With  the  flour  stir 
in  one  teaspoonful  cream  of  tartar.  Flavor  as  you  please  with  lemon, 
nutmeg,  or  rose  water. 

Gold  Cake. — One  cup  butter,  two  of  sugar,  three  of  flour,  eight 
eggs,  (the  yelks,)  half  cup  milk,  teaspoonful  cream  of  tartar,  half  tea- 
spoonful soda,  nutmeg ; mix  the  flour  and  cream  of  tartar  together. 

Another — Highly  Recommended. — Stir  to  a cream  one-half  a cup  of 
butter  with  two  of  sugar ; add  the  yelks  of  six  eggs  well  beaten,  and, 
if  you  like,  the  whole  of  another ; then  add  half  a cup  sweet  milk, 
with  half  a teaspoonful  soda  in  it.  With  the  flour  put  in  a teaspoon- 
ful cream  of  tartar.  This  should  be  as  stiff  as  cup  cake.  A teaspoon- 
ful of  cloves,  one  of  cinnamon,  and  half  a nutmeg,  with  raisins  or  cur- 
rants, or  both,  is  considered  by  some  an  improvement. 

Another. — Made  in  the  same  way  as  the  second  silver  cake,  except 
that  the  yelks  instead  of  the  whites  of  the  eggs  are  used. 

Golden  Cake. — Half  pound  flour,  half  pound  sugar,  six  ounces  but- 
ter, yelks  of  seven  eggs,  yellow  of  one  lemon  and  juice.  Beat  butter 
and  sugar  together,  and  add  yelks,  lemon,  flour,  half  teaspoonful  of 
soda,  one  of  cream  of  tartar.  Bake  in  flat  pans,  and  ice  it  while  warm, 
if  possible. 

Fruit  Cake. — Pour  one  pint  of  boiling  water  on  three-fourths  of  a 
pound  of  fat  salt  pork,  chopped  very  fine,  let  it  stand  until  it  cools, 
add  two  cups  of  sugar  and  one  of  molasses,  one  pound  and  a half  of 
raisins,  two  teaspoonfuls  of  soda,  five  cups  of  flour,  one  tablespoonful 
of  cinnamon,  and  half  do.  of  cloves.  More  fruits  and  spices  can  be 
added  if  wished.  This  and  the  following  is  from  the  Am.  Agricul- 
turist. % 

Another. — Mix  one  pound  and  half  bread  dough,  three-fourths  of  a 
pound  of  sugar,  half  a pound  of  butter,  four  eggs,  one  pound  of  rai- 
sins, one  pound  of  currants,  and  spice  to  the  taste. 

To  make  fruit  cake  cherries  may  be  used  for  raisins;  huckleberries 
for  Zante  currants,  and  plums  for  citron. 

Another  Fruit  Cake. — Five  cups  brown  sugar,  eight  cups  flour,-  one 
cup  sour  milk,  one  cup  molasses,  seven  eggs,  three  pounds  raisins, 
stoned  and  chopped,  half  a pound  citron,  half  a tumbler  of  wine,  spice 
to  taste. 


PIES,  PUDDINGS,  SAUCES,  ETC. 


637 


Hard  Times  Fruit  Cake. — Two  cups  of  dried  apples,  soaked  over 
night,  chopped  rather  coarse,  three  cups  of  molasses,  one  egg,  two- 
thirds  of  a cup  of  butter,  one  teaspoonful  soda,  all  kinds  of  spice,  flour 
as  you  would  cup  cake.  This  will  make  two  loaves. 

Frosting  for  Cake. — Take  the  whites  of  eggs,  perfectly  free  from 
the  yelk,  and  beat  it  up  till  it  will  stand  in  shape  or  pile.  Prepare  the 
sugar  by  pounding  and  sifting  through  a fine  wire  sieve ; add  a table- 
spoonful of  arrow  root  or  corn  starch  to  the  white  of  each  egg.  Add 
the  starch  and  as  much  sugar  as  it  will  receive,  not  allowing  it  to  run 
at  all ; put  on  the  cake  while  warm,  not  hot.  Spread  it  with  a knife. 
Set  it  back  in  the  oven  to  dry  while  the  oven  is  only  warm.  If  this 
rule  is  followed  you  can  ornament  the  cake  in  any  manner  you  please, 
as  the  icing  is  stiff  enough  to  retain  its  form. 

Another  Icing. — Break  the  whites  of  some  eggs  into  a bowl;  beat 
in  as  much  of  the  finest  white  sugar  as  will  make  it  stiff  as  soft  but- 
ter ; beat  long  and  hard,  and  put  in  a little  tartaric  acid ; spread  on 
smoothly  with  a knife  and  dry  in  the  sun.  You  may  roll  up  of  best 
foolscap  paper,  little  horns,  with  a very  small  orifice ; through  these, 
squeeze  out  the  icing  in  fancy  devices.  This  had  best  be  left  undone 
if  your  guests  have  ever  seen  a real  confectioner’s  work. 

Soyers  Royal  Icing. — Have  ready  one  pound  of  fine  white  sugar, 
put  it  in  a basin  -with  the  white  of  three  eggs,  beat  well  together  with 
a wooden  spoon,  until  it  hangs  in  flakes.  The  juice  of  half  a lemon, 
or  a few  drops  of  the  extract,  will  flavor  it  nicely. 


PIES,  PUDDINGS,  SAUCES,  ETC. 

PASTRY. 


Plain  Pie  Crusts. — Take  of  lard  and  water  equal  quantities,  and 
salt  the  lard  if  fresh.  Then  mix  it  with  the  flour  thoroughly,  adding 
the  water  afterwards. 

If  a richer  crust  is  desired,  roll  a part  of  the  same  thin,  and  spread 
with  butter,  then  roll  together  and  use  as  an  upper  crust,  taking  the 
other  half  for  the  under  crust. 

Nice  Pie  Crust. — One  qu^irt  of  flour,  three-fourths  of  a pound  of 
lard ; put  in  half  the  flour  to  half  the  lard,  and  with  water  knead  un- 
til smooth ; roll  it  out  thin  three  times,  touching  it  each  time  with 


638 


PRACTICAL  CYCLOPAEDIA. 


the  lard,  sprinkling  it  with  the  flour,  and  rolling  it  up  to  be  rolled 
again. 

Crust  for  Chicken  Pie. — Take  one  pint  of  buttermilk,  one  teaspoon- 
ful saleratus,  one  do.  salt,  two  tablespoonfuls  butter,  with  flour  enough 
to  make  a paste  sufficiently  thick  to  roll  into  a thick  crust. 

Cream  Pie  Crust — Take  equal  quantities  of  Graham  flour,  white 
flour,  and  Indian  meal;  rub  evenly  together,  and  wet  with  very  thin 
sweet  cream.  It  should  be  rolled  thin  and  baked  in  an  oven  as  hot  as 
for  common  pie  crust. 

Note. — This  makes  excellent  pastry  if  properly  baked.  Many  pa- 
tients have  said  to  us  they  did  not  see  how  they  could  ever  again  rel- 
ish the  pastry  in  common  use.  This  is  so  much  sweeter  and  more 
palatable,  to  say  nothing  of  its  wholesomeness.  This  is  contributed 
by  Mrs.  Mattie  M.  Jones,  matron  of  the  N.  Y.  Hygenic  Institute. 
If  good  pastry  can  be  made  without  lard  or  butter,  the  gain  to  weak 
stomachs  and  pockets  will  be  very  great. 

To  Make  Puff  Paste. — Rub  a quarter  of  a pound  of  butter  into  half 
a quarter  of  flour  very  fine ; make  it  up  into  a light  paste,  using  as 
little  cold  water  as  you  can  work  it  up  with ; then  roll  it  out  about  a 
quarter  of  an  inch  thick,  put  a layer  of  butter  all  over,  sprinkle  on  a 
little  flour,  double  it  up  and  roll  it  out  again;  double  and  roll  it  out 
thus  four  or  five  times,  using  another  half  pound  of  butter;  then  it 
will  be  fit  for  any  pies  or  tarts  that  require  puff  paste. 

Fine  Puff  Paste. — One  pound  of  fine  flour,  one  pound  of  best  but- 
ter, a teaspoonful  of  salt,  the  yelk  of  one  egg,  and  a teacup  of  water. 
With  the  water  and  eggs,  and  as  much  butter  as  it  requires,  mix  up 
the  flour  in  a smooth  mass.  Roll  it  out  and  spread  it  over  thinly  with 
butter.  Fold  up  the  paste,  and  roll  it  out  again ; repeat  this  until 
your  butter  is  exhausted.  Roll  out  rather  thin  bottoms  for  your  pies, 
and  a half  inch  thick  for  your  top  crusts.  Plainer  crusts  have  simply 
less  butter  in  them. 

For  meat  pies  and  boiled  crusts,  finely  prepared  beef  suet  is  often 
used. 

Pastry  should  be  made  on  a marble  slab  or  slate,  or  the  bottom  of  a 
large  dish  inverted.  It  should  be  kept  cool,  even  if  you  have  to  lay 
it  on  ice  between  the  rollings. 

Magic  Pastry. — Two  tablespoonfuls  of  pounded  sugar,  four  ounces 
of  fine  flour,  two  eggs.  Mix  all  together  very  smoothly,  and  fry  in 
lard. 

Paste  for  Dumplings  and  for  a Stew , either  Chicken  or  Veal. — 


PIES,  PUDDINGS,  SAUCES,  ETC. 


639 


One  pint  milk,  two  teaspoonfuls  cream  of  tartar,  one  teaspoonful  soda, 
one  teaspoonful  salt,  with  flour  enough  to  make  a thick  paste. 

To  make  Tripping  Crust. — Take  half  a pound  of  fresh,  clean  drip- 
ping, and  work  it  well  up  into  a pound  and  a half  of  flour ; rub  it  well 
in,  and  make  it  into  a paste  with  water  with  the  chill  taken  off.  If 
worked  well,  it  makes  an  excellent  crust;  some,  however,  prefer 
butter,  a quarter  of  a pound  of  which  will  be  enough  for  a pound  and 
a quarter  of  flour. 

Spices. — The  Paris  correspondent  of  the  1ST.  Y.  Commercial  Adverti- 
ser says : Cinnamon,  cloves,  nutmeg,  and  similar  spices,  have  no  lo- 
cation in  a Continental  European  family,  where  they  never  make  a 
pudding,  or  pie,  or  cake  of  any  description,  and  where  they  would  con- 
sider it  the  greatest  extravagance  to  eat  such  things. 

PIES. 

Trying  Pumpkins  and  Making  Pies . — Cut  them  and  stew  them 
till  they  are  soft  and  dry ; pound  and  strain  them  through  a colan- 
der ; then  grease  pie  pans  and  spread  it  on  a quarter  of  an  inch  thick 
and  dry  it ; roll  it  up  and  put  it  away  in  a tight  box  or  bag  from  the 
insects.  Each  one  of  these  rolls  will  make  a pie.  It  is  very  easy  now 
to  make  a pie.  Put  it  in  sweet  milk  and  let  it  soak  about  two  hours; 
put  in  an  egg,  a tablespoonful  of  sugar,  a teaspoonful  of  ginger,  and 
one  of  alspice ; and  if  you  are  lovers  of  pumpkin  pie,  as  we  are,  you 
will  pronounce  it  good. 

Pumpkin  Pie. — By  Mrs.  Mattie  M.  Jones:  Select  a pumpkin 
which  has  a deep,  rich  color  and  firm,  close  texture.  Stew  and  sift 
in  the  ordinary  manner ; add  as  much  boiling  milk  as  will  make  it 
about  one-third  thicker  than  for  common  pumpkin  pie.  Sweeten  with 
equal  quantities  of  sugar  and  molasses,  and  bake  about  one  hour  m a 
hot  oven. 

Note. — Those  who  will  try  this  method  will  be  surprised  to  find  how 
delicious  a pie  can  be  made  without  eggs,  ginger,  or  spices  of  any 
kind.  The  milk  being  turned  boiling  hot  upon  the  pumpkin  causes 
it  to  swell  in  baking,  so  that  it  is  as,  light  and  nice  as  though  eggs  had 
been  used. 

Another. — One  quart  of  milk,  with  two  peeled,  boiled  and  mashed 
turnips,  one  pound  brown  sugar,  four  eggs,  one-half  cupful  of  molas- 
ses, one  half  cupful  of  wheat  flour,  one  spoonful  of  ginger,  and  one  nut- 
meg, seasoned  and  baked  as  pumpkin  pie  should  be. 

Squash  Pie. — By  Mrs.  M.  M.  Jones  : This  is  even  superior  to  pump- 


640 


PRACTICAL  CYCLOPAEDIA. 


kin,  as  it  possesses  a richer,  sweeter  flavor,  and  is  far  preferable.  1 1 
is  made  in  precisely  the  same  manner  as  pumpkin  pie. 

Pumpkin  Apple  Pie. — Cut  in  thin  slices  the  common  pumpkin ; 
steam  it  till  soft ; fill  a plate  as  for  apple  pie,  and  if  the  plate  be  large 
put  in  three  tablespoonfuls  of  vinegar  and  a cupful  of  sugar,  flavoring 
with  lemon  or  spice ; then  bake  slowly. 

This  recipe  was  given  by  a lady  who  took  the  premium  for  some 
presented  at  the  Sagadabock  County  Fair,  Me.  It  is  very  nice,  but 
not  necessary  to  steam  the  pumpkin.  It  can  be  used  raw,  like  apple. 
Any  one  can  vary  to  suit  the  taste.  I prefer  four  spoonfuls  of  vinegar 
and  less  sugar. 

Sweet  Apple  Pie. — Pare  mellow  sweet  apples,  and  grate  them  upon 
a grater.  A very  large  grater  is  necessary  for  this  purpose.  Then 
proceed  as  for  pumpkin  pie.  From  Mrs.  M.  M.  Jones. 

Another. — By  a correspondent  of  the  American  Agriculturist : 
Make  them  precisely  the  same  way  as  pumpkin  pie,  omitting  the  gin- 
ger, and  adding  a little  lemon,  if  liked.  Pare,  cut  and  stew  the  ap- 
ples. If  cooked  in  a covered  deep  earthen  or  other  dish  in  the  oven, 
they  are  better.  Strain  through  a colander ; add  a little  milk — cream 
is  better.  If  there  be  no  eggs  to  spare,  stir  in  a handful  of  flour, 
or,  about  a spoonful  to  a pie.  Sweeten  to  taste  with  sugar.  A 
mere  trifle  will  be  found  sufficient.  Bake  a good  while  in  a moderate 
oven. 

Sour  Apple  Pie. — Take  nice,  tart  apples — spitzenbergs  are  best, 
although  pippins,  greenings,  russets,  &c.,  are  excellent.  Slice  them; 
fill  the  under  crust  an  inch  thick ; sprinkle  sugar  over  them  ; add  a 
spoonful  or  two  of  water ; cover  with  a thin  crust,  and  bake  three- 
fourths  of  an  hour  in  a moderate  oven.  From  Mrs.  M.  M.  Jones. 

Spider  Apple  Pie. — It  may  be  made  plain  and  cheap,  or  very  rich 
and  costly,  and  always  be  good,  if  it  be  cooked  just  right. 

Make  a good  dough  of  rye  flour,  or  wheat  flour,  or  Graham  flour, 
which  is  the  best,  and  prepare  it  as  for  biscuit.  Prepare  the  apples 
as  for  common  pies,  and  after  greasing  the  spider  place  the  apples  in 
a heap  in  the  spider.  See  that  no  apples  touch  the  side  of  the  spi- 
der. Boll  out  the  crust  as  thick  as  your  hand,  and  place  it  on  the  ap- 
ples, pressing  it  down  between  the  apples  and  the  side  of  the  spider. 
No  under  crust.  Cut  a hole  in  the  top  of  the  crust,  and  pour  into 
the  apples  about  half  a teacupful  of  water  for  a spider  that  will  hold 
about  three  quarts,  and  a half  teacupful  of  molasses,  and  a piece  of 
butter  as  large  as  a hen’s  egg.  Cover  it  with  a close  lid,  and  cook 
with  a moderate  fire.  Serve  when  warm,  with  cream  and  sugar,  with 


641 


PIES,  PUDDINGS,  SAUCES,  ETC. 

butter  and  sugar  with  rich  gravy,  or  with  sorghum  syrup,  &c.  And 
when  satisfied  that 

11  Tis  not  for  man’s  supremest  good, 

To  cram  himself  with  loathsome  food,” 


take  one  plate  less. 

Substitute  for  Green  Apple  Pie. — For  one  pie  of  ordinary  size,  take 
one-half  of  a slice  of  a shilling  loaf  of  baker’s  bread,  (home-made 
wheat  bread  will  answer,)  one  teacupful  of  hot  water,  one  teacupful 
of  brown  or  white  sugar,  one  teaspoonful  of  tartaric  acid,  and  mix  to- 
gether, and  season  with  nutmeg  or  lemon.  Equal  if  not  superior  to 
green  apple  pie. 

Apple  Puffs. — By  Mrs.  M.  M.  Jones. — Make  a crust  the  same  as 
for  cream  pie  crust,  using  rather  thicker  cream,  however ; roll  as  thin 
as  possible  ; cut  out  in  small  round  cakes  with  a common  biscuit  cut- 
ter; take  one  of  these,  wet  it  around  the  edge,  and  place  in  the  center 
a teaspoonful  of  apple  sauce.  Take  another,  and  cut  with  a small 
cracker  cutter  a hole  in  the  center  about  one  inch  in  diameter ; place 
the  ring  which  is  left  upon  the  first  one,  and  pinch  the  edges  tightly 
together.  Bake  in  a quick  oven. 

Note. — These,  if  rightly  made,  are  very  nice.  Any  kind  of  fruit 
may  be  used  in  place  of  apple  sauce,  by  stewing  it  and  simering  down 
till  very  little  juice  remains. 

Another. — Prepare  some  apples  in  the  same  way  as  for  sauce ; while 
hot,  beat  them  up  with  a small  quantity  of  butter  and  a very  little 
sugar;  lemon  juice  and  sugar  to  taste.  Take  the  whites  of  two  eggs, 
and  beat  them  up  with  two  spoonfuls  of  wine,  one  of  cream,  one  of 
pounded  sugar,  and  one  of  lemon  juice;  when  beaten  to  a froth,  put 
it  on  the  apples. 

Peach  Pie. — Mellow,  juicy  peaches,  peeled,  whole  or  in  quarters, 
laid  in  a deep  pie  plate— on  each  layer  of  peaches  sprinkle  a thick 
layer  of  sugar,  a tablespoonful  of  water,  and  a light  sprinkling  of 
flour,  and  it  will  need  no  other  seasoning.  Cover  with  a thick  crust 
and  bake  an  hour. 

Another. — Select  rich,  juicy  peaches,  of  a rather  small  and  nearly 
uniform  size.  They  should  be  very  ripe ; wash  them  thoroughly,  to 
remove  all  the  furz ; fill  the  pie  dish  with  them,  sprinkle  sugar  and  a 
little  flour  over  them,  add  a tablespoonful  of  water,  cover  and  bake 
about  one  hour. 

Note. — If  whole  peaches  are  not  very  ripe,  it  is  better  to  pare,  stone 
and  slice  them.  By  Mrs.  Jones. 


642 


PEACTICAL  CYCLOPAEDIA. 


Plum  Pie. — This  is  made  in  the  same  manner  as  the  peach  pie.  It 
is  not  as  wholesome,  as  it  requires  so  much  sugar  to  make  it  at  all  pal- 
atable. 

Cream  Pie. — Mix  together  one  egg,  one  cup  sugar,  one  piece  of 
butter  as  large  as  an  egg,  three  cups  flour,  one  teaspoonful  cream  of 
tartar,  half  teaspoonful  soda,  one  cup  sweet  milk.  Pour  this  on  tin 
plates  and  bake  light  brown.  When  cold,  split  them  open  and  put  in 
the  custard  made  as  follows : Take  two  eggs,  one  cup  sugar,  half  cup 
flour,  one  pint  milk ; flavor  with  lemon.  Beat  the  eggs,  sugar  and 
flour  together ; boil  the  milk,  and  while  boiling  stir  in  the  mixture, 
let  it  cook  a few  seconds.  The  above  quantity  will  make  three  com- 
mon sized  pies.  This  and  the  next  one  is  from  the  Am.  Agricultu- 
rist. 

Another. — In  one  pint  of  sweet  cream  stir  one  tablespoonful  of  flour, 
half  cup  of  sugar,  a little  salt ; flavor  with  nutmeg  or  extract  of  lem- 
on ; make  the  crust  like  custard  pie. 

Another — Fine. — Half  a pound  of  butter,  four  eggs,  sugar,  salt,  and 
nutmeg,  to  your  taste,  and  two  tablespoonfuls  of  arrow  root  wet ; pour 
on  it  a quart  of  boiling  milk,  and  stir  the  whole  together.  To  be 
baked  in  deep  dishes. 

Cracker  Pie. — To  a common  sized  bake  tin  eight  crackers,  to  be 
broken  fine,  one  teaspoonful  of  tartaric  acid,  one  teacup  of  sugar,  with 
water  sufficient  to  wet  the  whole — say  half  a pint  or  a little  more,  with 
spice  to  suit  the  taste.  Thought  by  some  better  than  apple  pie.  Dry 
light  bread  or  biscuit  will  also  make  very  good  pie,  but  they  will  re- 
quire a little  longer  to  soak.  Bake  the  same  as  any  pie. 

Lemon  Pie. — No.  1.  One  lemon,  one  teacup  of  sugar,  two  eggs, 
three  tablespoonfuls  of  flour,  one  teacup  of  milk.  Grate  the  rind  of 
the  lemon ; put  the  sugar,  flour,  rind,  the  juice  and  the  yelks  of  the 
eggs  together ; add  the  milk  the  last  thing.  Pour  this  custard  into  a 
deep  plate  lined  with  a paste,  and  bake.  When  done,  spread  over  the 
top  the  whites  of  the  eggs  beaten  to  a froth,  and  sweetened  with  four 
tablespoonfuls  of  powdered  sugar ; then  return  it  to  the  oven  and 
brown  slightly. 

No.  2.  One  large  or  two  small  lemons,  three  cups  of  sugar,  two- 
thirds  of  a cup  of  flour,  two  cups  cold  water,  two  eggs,  a piece  of  but- 
ter the  size  of  an  egg.  Put  the  flour,  sugar,  and  eggs  together,  then 
add  the  juice,  grated  rind  and  water,  and  the  butter  (melted.)  Bake 
in  a deep  plate  without  an  upper  crust. 

No.  3.  One  large,  fresh  lemon,  grated  fine— the  pulp  is  rinsed  in 
half  a tumbler  of  water,  yelks  of  four  eggs  beaten  thoroughly,  six 


PIES,  PUDDINGS,  SAUCES,  ETC. 


643 


tablespoonfuls  of  sugar,  one  tablespoonful  of  flour,  stirred  with  the 
eggs,  two  tablespoonfuls  melted  butter,  all  well  beaten  together,  one 
crust.  Bake  until  done.  Then  take  the  whites  of  four  eggs,  with 
three  tablespoonfuls  of  sugar,  well  beaten,  spread  smoothly  on  the  pie, 
return  to  the  oven  until  slightly  browned. 

No.  4.  One  lemon,  one  teacup  of  sugar,  one  teacup  of  sweet  cream, 

well  stirred.  Bake  with  two  crusts. 

No.  5.  Take  two  quart  bowls ; in  one  squeeze  three  lemons  and  ex- 
tract the  seeds.  In  the  other,  beat  three  eggs,  with  three  teacups  of 
sugar ; grate  in  some  nutmeg,  and  set  them  aside.  After  mixing  the 
crust  which  do  with  half  a pound  of  lard  to  rather  more  than  a pint 
of  water,  sometimes  rolling  it  out  and  spreading  on  it  a quarter  of  a 
pound  of  butter,  at  other  times  omitting  most  of  the  butter;  put  the 
under  crust  on  two  plates  ; then  mix  the  contents  of  the  two  bowls  ; 
pour  it  on  the  crust,  cover  them  with  the  top  crust,  and  bake  imme- 
diately, as  the  lemon  juice  and  egg  soon  harden  together. 

If  a more  simple  pie  is  liked,  add  a teacupful  of  boiled  corn  starch. 
No  milk. 

No.  6.  Two  lemons,  four  eggs,  two  spoonfuls  melted  butter,  eight 
spoonfuls  white  sugar.  Squeeze  the  juice  and  grate  the  rind.  Cover 
a plate  with  pastry,  pour  the  mixture  in  and  bake  till  the  pastry  is 
done.  Then  beat  the  whites  of  the  eggs  to  a stiff  froth,  stir  into  it 
four  spoonfuls  of  sugar,  put  it  on  the  pie  and  place  it  into  the  oven 
till  a delicate  brown.  This  quantity  makes  two  common  sized  pies. 

No.  7.  For  one  pie,  take  two  good  sized  fresh  lemons ; grate  the 
rind  and  squeeze  out  the  juice,  and  mix  it  with  sugar  to  make  it  suffi- 
ciently sweet.  Line  a deep  pie  dish  with  pastry,  pour  in  some  of  the 
mixture  and  cover  it  with  pie  crust  rolled  very  thin,  (as  thin  as  pos- 
sible;) then  some  of  the  mixture  and  crust  again,  till  all  the  mixture 
is  used. 

Cover  the  whole  with  a thick  crust,  and  bake  in  a slow  oven,  that 
the  juice  may  not  cook  out. 

No.  8.  One  lemon,  four  eggs,  one  and  a half  coffeecups  of  sugar, 
two-thirds  do.  of  water,  two  tablespoonfuls  of  flour.  Take  the  whites 
of  two  eggs  you  use  for  them,  and,  after  the  pies  are  baked,  make 
frosting,  put  it  on  them,  and  place  the  pies  in  the  oven  again  for  a 
very  few  moments,  only  long  enough  to  brown  them  slightly.  . Of 
course  there  is  no  upper  crust  to  these  pies. 

No.  9.  Three  lemons,  one  pound  of  sugar,  one  pint  of  milk,  ten 
eggs,  quarter  of  a pound  of  butter.  This  is  richer. 

Mince  Pies. — Take  a pound  of  beef  free  from  skin  and  strings,  and 


644 


PEACTICAL  CYCLOPAEDIA. 


chop  very  fine.  Then  two  pounds  of  suet;  which  likewise  pick  and 
chop ; then  add  three  pounds  of  currants,  nicely  cleaned  and  perfectly 
dry,  one  pound  and  a half  of  apples,  the  peel  and  juice  of  a lemon, 
half  a pint  of  sweet  wine,  half  a nutmeg,  and  a few  cloves  and  mace, 
with  pimento  in  fine  powder.  Have  citron,  orange  and  lemon  ready. 

Another. — Contributed  to  the  American  Agriculturist  by  Maria 
Ray,  Suffolk  County,  N.  Y.:  Take  nine  pounds  of  boiled  beef,  two 
pounds  suet,  six  pounds  raisins,  four  pounds  currants,  four  ounces  cin- 
namon, two  of  alspice,  one  of  cloves,  one  quart  molasses,  seven  pounds 
of  clean  brown  sugar,  boiled  down  in  two  gallons  of  sweet  cider  to 
half  the  bulk.  Mix  all  well  together,  and  pour  the  boiling  cider  on 
it.  Cover  close  until  next  day,  when  it  will  be  fit  to  be  made  into 
pies.  This  will  keep  good  for  at  least  six  months. 

Mince  Meat. — There  are  various  opinions  as  to  the  result  of  adding 
meat  to  the  sweet  ingredients  used  in  making  this  dish.  Many  house- 
wives think  it  an  improvement,  and  use  either  the  under  cut  of  a well 
roasted  sirloin  of  beef,  or  a boiled  fresh  ox  tongue  for  the  purpose. 
Either  of  these  meats  may  be  chosen  with  advantage,  and  one  pound, 
after  it  has  been  cooked,  will  be  found  sufficient.  This  should  be  freed 
from  fat  and  well  minced.  In  making  mince  meat,  each  ingredient 
should  be  minced  separately  and  finely  before  it  is  added  to  the  oth- 
ers. For  a moderate  quantity,  take  two  pounds  of  raisins,  stoned,  the 
same  quantity  of  currants,  well  washed  and  dried,  do.  of  beef  suet, 
chopped  fine,  one  pound  of  apples,  pared  and  cored,  two  pounds  of 
moist  sugar,  half  a pound  of  candied  orange  peel,  and  a quarter  of  a 
pound  of  citron,  the  grated  rinds  of  three  lemons,  one  grated  nutmeg, 
a little  mace,  half  an  ounce  of  salt,  and  one  teaspoonful  of  ginger. 
After  having  minced  the  fruit  separately,  mix  all  well  together 
with  the  hand.  Then  add  half  a pint  of  brandy,  and  the  same  of 
sherry.  Mix  well  with  a spoon,  press  it  down  in  jars,  and  cover  it 
with  a bladder. 

Another. — Six  pounds  of  meat,  three  of  suet,  six  of  raisins,  seven 
of  sugar,  nine  of  apples,  one  pint  of  wine,  three  gills  of  brandy,  half 
pint  molasses,  one  pint  rose  water,  essence  of  lemon,  one  quart  of  li- 
quor of  the  meat,  one  cup  of  salt,  one-fourth  of  a pound  of  cinnamon, 
or  orange  peel,  three  ounces  of  cloves,  one  dozen  nutmegs ; add  a lit- 
tle cider  if  you  wish  before  putting  in  the  oven. 

Another. — Six  pounds  of  currants,  three  pounds  of  raisins,  stoned, 
three  pounds  of  apples,  chopped  fine,  four  pounds  of  suet,  two  pounds 
of  sugar,  two  pounds  of  beef,  the  peel  and  juice  of  two  lemons,  a pint 


TIES,  PUDluNGS,  SAUCES,  ETC. 


645 


of  sweet  wine,  a quarter  of  a pint  of  brandy,  half  an  ounce  of  mixed 
spice.  Press  the  whole  into  a deep  pan  when  well  mixed. 

Another. — Two  pounds  of  raisins,  three  pounds  of  currants,  three 
pounds  of  beef  suet,  two  pounds  of  moist  sugar,  two  ounces  of  cition, 
one  ounce  of  orange  peel,  one  small  nutmeg,  one  pottle  of  apples  chop- 
ped fine,  the  rind  of  two  lemons  and  juice  of  one,  half  a pint  of  bran- 
dy ; mix  well  together.  This  should  be  made  a little  time  before 
wanted  to  use. 

Mince  Meat  to  Keep. — Take  a pound  and  a half  of  currants ; a 
pound  of  best  raisins,  stoned ; three  quarters  of  a pound  of  almonds, 
cut  very  small;  the  peel  of  one  lemon,  minced  small ; the  juice  of  one 
lemon,  three  apples,  minced  small ; a pound  of  citron  minced  small ; 
a pound  and  a half  of  suet  shred  very  fine;  an  eighth  of  an  ounce  of 
nutmeg ; the  same  of  cinnamon  ; the  same  of  mace,  and  the  same  of 
cloves.  Put  the  whole  into  a jar,  and  keep  it  dry.  When  wanted, 
mix  it  with  either  wine  or  brandy.’ 

Mince  Meat  Without  Meat. — One  pound  hard  apples  cut  small,  one 
pound  currants,  half  a pound  shred  raisins,  half  a pound  beef  suet, 
quarter  of  a pound  moist  sugar,  one  ounce  lemon  and  citron  peel, 
quarter  of  an  ounce  cinnamon,  one  drachm  mace,  the  rind  of  a lemon 
grated,  one  glass  of  brandy  and  two  glasses  of  sherry.  Double  the 
above  for  a large  family. 

Rhubarb  Pie. — Strip  the  skin  off  the  tender  stalks  of  rhubarb,  and 
slice  them  thin.  Put  it  in  deep  plates  lined  with  pie  crust,  with  a 
thick  layer  of  sugar  to  each  layer  of  rhubarb.  A little  grated  lemon 
peel  may  be  added.  Place  over  the  top  a thick  crust ; press  it  tight 
around  the  edge  of  the  plate,  and  perforate  it  with  a fork,  that  the 
crust  may  not  burst  while  baking,  and  let  the  juice  of  the  pie  escape. 
Bake  about  one  hour  in  a slow  oven.  Bhubarb  pie  must  not  be  quick 
baked.  Some  stew  rhubarb  before  making  it  into  pies,  but  it  is  best 
without  stewing. 

Berry  Pies. — Take  nice  ripe  berries,  wash  and  pick  them  over  care- 
fully ; place  them  an  inch  or  more  thick  on  the  under  crust ; strew  a 
small  quantity  of  sugar  and  a trifle  of  flour  over  them ; put  on  the 
upper  crust  and  bake  half  an  hour.  From  Mrs.  M.  M.  Jones. 

Grape  Pie. — From  the  Am.  Agriculturist : Put  the  pulps  into  one 
vessel  and  the  skins  into  another.  Simmer  the  pulp  a little  and  run 
it  through  a colander  to  separate  the  seeds.  Then  put  the  skins  and 
pulp  together  and  they  are  ready  for  jugging  or  for  pies.  Pies  pre- 
pared in  this  way  can  hardly  be  distinguished  from  plum  pies. 

Cider  Pie. — From  the  Am.  Agriculturist . Mix  one  cup  of  boiled 


646 


PRACTICAL  CYCLOPAEDIA. 


cider,  one  cup  of  water,  one  cup  of  sugar,  one  egg,  two  tablespoon fuls 
of  flour,  and  a little  salt.  Should  the  cider  be  thick,  use  two-thirds 
of  a cup  and  fill  the  cup  with  water.  Bake  with  single  crust  like  cus- 
tard pie. 

Vinegar  Pie. — From  the  Am.  Agriculturist : Mix  two  cups  of  vin- 
egar, one  cup  and  a half  of  sugar,  two  tablespoonfuls  of  flour,  and  a 
piece  of  butter  the  size  of  a walnut.  Prepare  a paste  to  receive  these 
ingredients,  and  bake  the  same  as  any  ordinary  pie. 

Pie-Melon  Pie. — To  make  a good  pie-melon  pie,  take,  instead  of 
vinegar,  dried  pie  plant,  and  boil  it  by  itself.  Then  boil  the  melon 
and  let  it  drain  in  a colander  until  all  the  juice  is  out,  after  which  boil 
the  pie  plant  and  melon  together  a few  minutes,  and  you  will  have  a 
pie  equal  to  one  made  of  apples. 

The  apple  pie  melon  makes  beautiful  preserves,  which  are  far  su- 
perior to  the  citron. 

Another. — Bemove  the  seeds,  pare,  slice  up,  and  stew  them  as  you 
would  pumpkins,  just  enough  to  have  it  like  stewed  apples.  When 
done,  add  sugar,  spices  and  a little  acid,  such  as  tartaric  acid,  lemon 
juice  or  good  sharp  vinegar,  (the  last  is  not  quite  as  good.)  A table- 
spoonful of  lemon  juice  to  four  pounds  of  melon  is  the  best  prepara- 
tion. Do  not  put  the  sauce  in  copper  or  brass.  For  a pumpkin  or  a 
custard  pie,  omit  the  acid,  but  bring  the  mass  to  a proper  consistency 
by  adding  sugar,  milk  and  eggs.  Only  a little  of  these  ingredients 
will  be  necessary,  just  sufficient  to  give  color  and  flavor.  A superior 
preserve  is  also  made  of  it. 

Coacoanut  Pie. — One  cup  of  sugar,  butter  the  size  of  an  egg, 
whites  of  three  eggs  beaten  very  stiff,  half  a cocoanut  grated,  and  the 
milk. 

Corn  Starch  Pie. — To  one  quart  of  milk,  put  two  tablespoonfuls  of 
corn  starch,  and  two  eggs,  sweeten  and  season  to  your  taste,  line  a pie 
plate  with  crust,  and  bake  as  custard  pie. 

Cherry  Pie. — A new  way.  Make  a pie  of  cherries  as  usual,  only 
put  in  some  ripe  currants.  Bake  gently. 

Carrot  Pie. — Wash  and  scrape  the  carrots,  boil  till  soft,  sift  and  pre- 
pare like  pumpkin  pies ; many  think  them  superior  to  pumpkins— 
they  may  be  made  with  or  without  eggs. 

Sweet  Potato  Pie. — By  Mrs.  M.  M.  Jones.  Boil  and  sift  through  & 
colander,  nice,  ripe,  sweet  potatoes,  then  add  boiling  milk,  and  make 
the  same  as  pumpkin  pie.  See  under  Cooking  the  Sweet  Patato. 


PIES,  PUDDINGS,  SAUCES,  ETC. 


647 


TARTS. 

Cherry  Tart. — Line  the  sides  of  a disn  (vith  good  crust ; strew  in 
sugar ; fill  it  with  picked  cherries,  and  put  sugar  at  the  top  ; red  cur- 
rants may  be  added,  if  liked ; cover  with  crust,  and  bake. 

Cranberry  Tart — Wash  the  berries  in  a pan  of  water,  rejecting  all 
the  bad  ones ; simmer  them  till  they  become  soft  and  burst  open ; 
strain  through  a fine  wire  sieve,  removing  all  the  hulls ; add  sugar  to 
the  taste.  Bake  on  a thick  under  crust  in  a moderate  oven. 

PUDDINGS. 

Puddings  are  baked  in  dishes  prepared  for  the  purpose,  or  some- 
times in  pie  plates,  after  an  under  crust  is  put  on.  Fine  puddings 
have  only  a border  of  paste  on  the  rim  of  the  dish — none  underneath 
it.  Apples,  quinces,  potatoes,  cushaws,  pumpkins,  and  any  fruit  that 
can  be  reduced  to  a fine  mass,  may  be  seasoned  with  sugar,  delicate 
spices,  cream  or  butter,  and  beaten  eggs,  and  make  nice  puddings. 
Allow  one  egg  and  two  tablespoonfuls  of  melted  butter  to  each  pud- 
ding. The  cream  may  be  used  in  the  same  proportion  with  the  but- 
ter if  the  substance  is  dry,  but  will  render  juicy  fruits  sloppy. 

Sauce  for  Puddings. — One  cup  of  sugar,  half  cup  butter,  one  tea- 
spoonful flour,  one  glass  cold  water.  Boil  two  minutes. 

Another  Pudding  Sauce. — One  cup  sugar,  half  cup  butter ; to  be 
well  stirred  together,  after  being  heated.  Then  heat  a wineglass  of 
wine.  Beat  one  egg  very  light , and  stir  all  together.  Much  liked. 

Another. — One  cup  sugar,  one  cup  boiling  milk,  half  cup  butter. 
Stir  the  sugar  and  butter  to  a cream.  Add  a little  nutmeg.  Be- 
commended. 

Another. — From  Am.  Agriculturist : One  egg,  three-fourths  of  a 
cup  of  butter,  one  cup  and  a half  white  sugar,  half  glass  wine,  two  ta- 
blespoonfuls cream.  Set  a dish  containing  it  in  a vessel  of  hot  water, 
and  stir  half  an  hour. 

Another. — Boil  the  thin  rind  of  half  a lemon,  one  ounce  and  a half 
of  sugar,  and  a wineglassful  of  water,  for  fifteen  minutes ; then  take 
out  the  lemon  peel  and  mix  one  ounce  of  butter  with  a small  quantity 
of  flour,  stir  them  round  in  the  sauce  till  it  has  boiled  a minute,  and 
then  add  a glass  and  a half  of  sherry. 

Another. — One  pint  of  molasses,  lump  of  butter  size  of  a large  hen’s 
egg,  one  tablespoonful  (heaping,)  of  brown  sugar,  one  teaspoonful 


648 


PRACTICAL  CYCLOPEDIA. 


(heaping,)  ground  cinnamon.  Boil  about  about  half  an  hour.  When 
cooked,  pour  the  sauce  on  brandy,  (one  wineglassful.) 

Hard  Sauce. — By  editor  Am.  Agriculturist : Beat  butter  with 
twice  its  weight  of  powdered  white  sugar  until  the  whole  is  brought 
to  a smooth  mass.  It  may  be  followed  by  stirring  in  a little  wine, 
some  lemon  juice  with  grated  rind,  or  nutmeg.  In  cold  weather, 
it  is  necessary  to  let  the  butter  soften,  but  not  melt,  in  a warm  place. 

Bread  Pudding. — Crumble  down  stale  bread  in  a dish ; boil  suffi- 
cient milk,  which  pour  on  to  the  bread.  Cover  it  up  for  a quarter 
of  an  hour  that  the  bread  may  swell ; then  beat  it  up  to  a fine  pulp, 
stirring  in  a lump  of  butter.  Now  beat  up  three  or  four  eggs,  ground 
cinnamon,  ginger,  grated  lemon  peel,  and  sugar  to  taste  : half  a pound 
of  raisins,  stoned  and  chopped,  half  a pound  of  currants,  picked  and 
washed,  with  a little  salt.  Mix  this  among  the  bread  make  it  of  the 
consistence  of  thick  batter.  Butter  the  dish,  pour  it  in,  and  bake  for 
half  an  hour. 

Bread  and  Butter  Budding. — Cut  some  slices  of  thin  bread,  and 
butter,  and  have  ready  some  currants,  picked  and  washed.  Butter  a 
dish,  and  lay  slices  of  the  bread  and  butter  on  the  bottom  of  it ; then 
strew  some  currants  over  them,  then  lay  another  row  of  bread  and 
mtter,  then  some  more  currants  until  the  dish  be  full.  Then  beat  up 
our  eggs ; add  a pint  of  new  milk,  a little  ground  cinnamon,  nutmeg, 
grated  lemon  peel,  four  or  five  bitter  almonds,  blanched  and  crushed, 
and  sugar  to  your  taste ; also  a very  little  salt.  Mix  all  these  togeth- 
er, and  pour  them  over  the  bread  and  butter.  Bake  it  half  an  hour. 

Another. — Butter  a dish  well ; then  lay  in  a few  slices  of  bread 
and  butter.  Boil  one  pint  of  milk,  pour  it  over  two  eggs,  well  beaten, 
and  then  on  the  bread  and  butter.  Bake  in  a hot  oven  half  an  hour. 
Currants  or  raisins  may  be  added. 

Batter  Budding. — Beat  up  six  eggs,  take  a quart  of  milk,  six  spoon- 
fuls of  flour,  eight  bitter  almonds,  blanched  and  grated,  a teaspoonful 
of  salt,  and  one  of  ground  ginger;  mix  all  together,  butter  your  basin, 
and  pour  it  in  ; tie  a cloth  over  it  and  boil  it  an  hour  and  a quarter. 
When  it  is  done,  turn  it  into  a dish,  and  pour  melted  butter  and  su- 
gar over  it. 

Batter  Budding  without  Eggs. — Use  a quart  of  milk,  mix  six  tea- 
spoonfuls of  flour,  with  a little  of  the  milk  first,  add  the  rest  by  de- 
grees, with  a teaspoonful  of  salt,  two  of  beaten  ginger,  and  two  of  the 
tincture  of  saffron  ; mix  all  together  quite  smooth,  and  boil  it  for  an 
hour,  either  in  a buttered  cloth  or  basin. 


PIES,  PUDDINGS,  SAUCES,  ETC. 


649 


Rice  Pudding. — Take  a teacupful  of  rice,  and  as  much  sugar,  two 
quarts  of  milk  and  a teaspoonful  of  salt ; bake  two  hours. 

Another. — Boil  the  rice  until  it  becomes  perfectly  soft,  then  add  to 
it  half  a pound  of  butter,  the  same  quantity  of  sugar,  one  nutmeg, 
and  as  much  wine  and  nutmeg  as  you  prefer ; beat  in  also  four  eggs. 
Bake  in  a dish. 

Another. — Over  cold  rice  pudding  pour  a custard,  and  add  a few 
lumps  of  jelly,  or  preserved  fruit.  The  pudding  is  very  nice  and  very 
simple. 

Boiled  Rice  Pudding. — Pick  and  wash  your  rice,  put  it  into  a clean 
saucepan  with  plenty  of  water,  but  without  a cloth ; let  it  boil  till  the 
grains  are  swelled  and  soft,  which  they  will  be  in  about  twenty  min- 
utes after  it  boils ; then  drain  off  the  water  and  set  the  saucepan  on 
the  hob,  that  the  rice  may  he  perfectly  dry ; put  it  into  a buttered 
mold  or  basin  to  set ; then  turn  it  out,  and  pour  sweet  sauce  over  it. 

Baked  Rice  Pudding. — Boil  a quarter  of  a pound  of  rice  in  a quart 
of  new  milk,  and  stir  it  that  it  may  not  burn;  when  it  begins  to 
thicken  take  it  off,  let  it  stand  till  cool,  then  stir  in  a lump  of  butter, 
sugar  to  your  palate,  and  some  grated  nutmeg ; butter  the  dish,  pour 
it  in,  and  bake  it.  Baisins,  currants,  or  sliced  apples  may  be  stirred 
in  if  liked. 

Another. — Butter  a dish ; take  a gill  of  rice,  wash  it  clean,  add  half 
a teaspoonful  of  cinnamon,  a pinch  of  salt,  half  a cup  of  molasses,  and 
a quart  of  milk.  Bake  it  three  hours. 

Rich  Rice  Pudding. — Pick  and  wash  a quarter  of  a pound  of  rice ; 
put  it  on  in  cold  water  and  let  it  boil  for  five  minutes,  then  strain  the 
water  off  and  put  the  rice  on  again  in  as  much  new  milk  as  it  will  re- 
quire to  boil  it  quite  soft  with  a good  pinch  of  salt ; stir  it  frequently 
to  prevent  it  burning ; when  done,  put  it  into  a large  basin  to  cool. 
Beat  up  six  eggs,  a pint  of  milk  and  sugar  to  your  taste ; it  should  be 
rather  too  sweet  when  you  make  it,  as  the  sweetness  goes  off  in  the 
baking ; add  also  five  or  six  bitter  almonds  blanched  and  crushed  with 
plenty  of  lemon  peel  chopped  very  fine ; mix  all  well  together,  then 
stir  it  into  the  rice,  taking  care  to  mix  it  thoroughly,  so  that  there  be 
no  lumps.  Butter  your  dish  and  pour  in  the  mixture ; and  then  shred 
about  two  ounces  of  beef  suet  as  finely  as  possible  all  over  the  top  ; 
grate  over  that  half  a nutmeg,  and  bake  it  half  an  hour  in  a moder- 
ate oven. 

Rice  Pudding  Without  Eggs. — Take  a teacupful  of  rice  to  three 
pints  of  cold  milk,  add  a little  salt  and  sugar,  and  set  it  into  a cool 
oven  soon  after  breakfast.  Let  it  swell  and  cook  slowly  till  half  an 


650 


PRACTICAL  CYCLOPAEDIA. 


hour  before  dinner ; then  lift  the  slight  crust  that  will  have  formed 
and  pour  in  a cupful  of  cream;  when  this  has  come  slowly  to  the  scald- 
ing point,  it  is  ready  for  the  table. 

Excelsior  Rice  Pudding. — One  cup  rice  swelled,  one  quart  milk, 
yelks  of  four  eggs,  one  nutmeg.  Sweeten  to  your  taste.  Bake  the 
above  one  hour.  Then  beat  the  whites  of  the  eggs  to  a stiff  froth 
with  white  sugar  and  spread  over  the  top.  Bake  the  whole  one  min- 
ute. Serve  hot  or  cold  as  you  please. 

A Country  Pudding. — Mix  the  yelks  of  three  eggs  smoothly  with 
three  heaped  tablespoonfuls  of  flour;  thin  the  batter  with  new  milk  till  it 
is  the  consistency  of  cream  ; whisk  the  whites  of  the  eggs  separately, 
stir  them  into  the  batter,  and  boil  the  pudding  in  a floured  cloth  or 
basin  for  an  hour.  Before  it  is  served,  cut  the  top  quickly  in  cross 
bars,  pour  over  it  a small  pot  of  raspberry  or  strawberry  jelly  or  jam, 
and  send  quickly  to  table. 

Cottage  Pudding. — Rub  together  three  tablespoonfuls  of  melted 
butter  with  one  cup  of  white  sugar,  add  one  egg  beaten  light,  pint  of 
flour,  with  two  small  teaspoonfuls  of  cream  tartar  sifted,  one  teacup 
of  sweet  milk,  with  a small  teaspoonful  of  soda  mixed  in  it. 

Another .• — Take  three  quarts  of  milk  to  one  quart  of  flour,  one-half 
of  the  milk  to  be  put  on  the  fire  and  brought  nearly  to  a boil,  then  the 
other  half  of  the  milk  with  the  flour  well  blended  in  it — stir  into  the 
pot  on  a slow  fire,  and  keep  it  boiling  for  one  hour ; or  until  it  is  as 
thick  as  good  paste,  when  you  must  add  a small  teaspoonful  of  ginger 
and  salt,  and  pour  into  shallow  dishes  to  cool ; when  it  will  cut  like 
good  jelly,  serve  up  cool  with  warm  milk  in  winter,  or  cool  milk  in 
summer.  If  you  choose,  add  a little  vanilla  or  other  syrup  while 
warm,  and  serve  with  a spread  of  strawberries,  peaches,  or  jellies,  or 
any  of  the  fruit, butter  and  cream.  Be  careful  to  stir  it  all  the  time 
while  cooking.  It  will  keep  good  five  or  six  days  in  a cool  place. 

Another. — One  pint  of  flour,  two  teaspoonfuls  cream  of  tartar,  one 
do.  of  soda,  three  do.  of  melted  butter,  one  cup  of  sugar,  one  cup  of 
sweet  milk,  one  egg.  Mix  all  together  and  beat  it  a little  while. 
Grease  a dish,  put  it  in  and  bake  half  an  hour.  Turn  it  out  and  serve 
with  wine  sauce. 

A Favorite  Pudding. — Half  a pound  of  finely  shred  suet,  half 
pound  flour,  two  or  three  ounces  of  moist  sugar  or  treacle,  half  pound 
currants  or  stoned  raisins,  two  or  three  well  beaten  eggs,  about  a cup- 
ful of  milk,  and  a small  quantity  of  salt.  Mix  all  well  together,  and 
bake  immediately  in  a pie  dish,  for  about  half  an  hour.  All  young 
people  like  it,  and  it  eats  like  a family  plum  cake.  Of  course  season- 


PIES,  PUDDINGS,  SAUCES,  ETC. 


651 


ings  may  be  added,  but  a healthy  appetite  is  the  best  spce  for  young 
people.  Very  nutritious. 

Superior  Pudding. — From  the  Am.  Agriculturist : Boil  two  quarts 
of  milk ; rub  one  egg  in  flour  sufficient  to  make  it  dry  enough  to  rub 
through  a sieve.  Stir  the  egg  and  flour  in  the  boiling  milk  ; cool,  and 
add  four  eggs  well  beaten,  and  one  tablespoonful  of  sugar.  Bake  the 
same  as  custard.  Serve  with  a sauce  of  butter  and  sugar  well  beat- 
en ; use  any  flavoring  desired. 

Custard  Pudding. — Beat  up  six  eggs,  add  a quart  of  new  milk,  a little 
lemon  peel  shred  fine,  five  or  six  bitter  almonds  blanched  and  grated, 
or  crushed,  and  sugar  to  your  taste ; mix  all  together,  then  have  ready 
your  dish  covered  with  a good  puff  paste,  into  which  pour  the  custard ; 
grate  over  it  half  a nutmeg  and  bake  it,  or  put  it  into  a basin  without 
paste,  tie  a cloth  over  it  and  boil  it.  If  boiled,  serve  it  with  melted 
butter. 

Another. — Soak  some  bread  in  one  quart  of  good  milk,  then  add 
eight  eggs  well  beaten,  some  raisins  and  cinnamon.  Pour  the  whole 
into  a dish,  putting  in  as  much  sweetening  as  you  like.  Butter  a few 
slices  of  bread,  lay  them  on  the  top,  and  bake  the  pudding  in  an  oven 
or  stove. 

Flake  Pudding. — From  Am.  Agriculturist : Take  three  eggs  and 
three  cups  of  milk,  stir  in  flour  until  it  makes  a thin  batter,  put  a small 
quantity  in  the  pains  to  allow  for  raising,  bake*quickly. 

Corn  Starch  Pudding. — Take  six  tablespoonfuls  of  the  starch,  add 
sufficient  new  milk  to  dissolve  it,  add  one  to  three  eggs  and  beat  thor- 
oughly together — have  one  quart  of  new  milk,  a little  salt,  warmed 
nearly  to  boiling,  then  pour  in  the  mixture,  stir  briskly,  and  boil  three 
minutes.  F or  sauce  use  cream  and  loaf  sugar,  or  any  other  pudding 
sauce. 

Oat  meal  Starch  Pudding. — Take,  say,  two  quarts  of  oat  meal,  and 
pour  into  it  sufficient  pure  cold  water  to  cover  it  well,  let  it  stand 
about  two  days  and  then  strain  it  through  a sieve  or  cloth  into  a clean 
vessel.  To  make  sure  that  you  get  all  the  substance  out  of  the  meal, 
after  the  first  water  is  drained  off,  pour  on  it  more  water  and  rub  it 
well.  Let  the  water  stand  till  well  settled,  then  pour  off  the  top,  and 
at  the  bottom  will  be  found  the  starch.  To  make  this  perfectly  pure 
and  white,  after  you  have  turned  off  the  first  water,  pour  in  on  top 
of  the  starch  a little  more  pure  water,  and  after  it  has  swelled  pour 
it  off  as  before ; this  operation  may  be  repeated  till  the  starch  be- 
comes perfectly  fine  and  white.  It  is  then  fit  for  cooking.  This  is 
done  simply  by  putting  a few  spoonfuls  into  a saucepan  with  fresh 


652 


PRACTICAL  CYCLOPAEDIA. 


water,  and  a little  salt.  Ji  will  be  done  with  about  four  minutes 
boiling.  . 

A Cheap  and  Good  Pudding. — It  is  at  once  economical,  healthful, 
nutricious  and  delicious ; it  may  be  eaten  cold  or  warm.  When  cold 
it  is  a nice  substitute  for  blanc  mange. 

Into  a nappy  that  will  contain  about  two  quarts,  place  apples,  pared 
and  cut  coarsely,  until  the  dish  is  nearly  full ; sprinkle  on  this  six  ta- 
blespoonfuls of  sago.  Let  it  bake  about  two  hours.  If  the  upper 
pieces  of  apples  become  too  brown,  push  them  down,  and  others  will 
take  their  places. 

This  pudding  should  be  eaten  in  deep  plates  or  saucers,  with  cream 
or  milk  and  sugar. 

A Plain  Pudding. — Six  ounces  of  flour,  a half  pint  of  molasses,  a 
half  pint  of  whortleberries  in  the  season  for  them,  or  Zante  currants ' 
in  winter,  one  small  teaspoonful  saleratus,  a little  salt,  and  one  egg. 
A piece  of  suet  the  size  of  a small  egg,  is  an  improvement,  but  not 
necessary  to  make  an  excellent  pudding ; boil  in  a cloth  an  hour  and 
a half,  and  eat  with  any  sauce  that  is  preferred. 

Another. — A good  batter  of  wheaten  flour,  with  or  without  fruit 
mixed  in  it,  boiled,  is  very  good,  The  pudding  bag  should  be  always 
loose,  also  wet,  and  the  inside  floured  to  prevent  water  getting  to  the 
batter. 

Apple  Pudding. — Make  a crust  as  for  common  biscuit, — with  but- 
termilk and  butter,  or  cream  of  tartar  and  soda,  with  sweet  milk, — 
then  roll  out,  leaving  it  one-half  or  two-thirds  of  an  inch  thick,  and 
spread  it  ove*r  a deep  dish.  Put  into  it  some  stewed  apples,  then  over 
this  place  a crust  similar  to  the  lower  one,  place  it  in  the  oven  and 
bake  one-half  an  hour.  Serve  with  cream  and  sugar.  Salt  the  apple 
a little. 

Sweet  Apple  Pudding. — From  the  Am.  Agriculturist : Pare,  core, 
chop  fine  and  stir  the  apples  into  a batter  made  of  sweet  cream,  eggs 
and  flour,  say  three  eggs  to  a pint  of  cream,  and  flour  enough  to  make 
it  not  very  thick.  Stir  well  and  bake  on  round  buttered  tins  or  pud- 
ding dishes.  This  needs  to  bake  two  or  three  hours.  The  best  sauce 
to  eat  with  it,  is  sweetened  cream ; any  other  preferred,  will  do. 

Sago  and  Apple  Pudding Take  six  ounces  of  sago,  previously 
picked,  five  large  rich  apples,  peeled,  quartered  and  cored,  and  one 
teacup  of  sugar.  Pour  boiling  water  on  the  sago,  let  it  stand  till  cold, 
then  mix  in  the  apples  and  sugar,  and  bake  about  one  hour. 

Peach  Pudding. — Begin  with  the  peaches.  Take  half  a pint  ol 
nicely  pared,  sundried  peaches.  Wash  them  thoroughly  and  quickly 


PIES,  PUDDINGS,  SAUCES,  ETC. 


653 


in  pure,  cold  water — never  put  them  to  soak  and  soak  all  the  peach 
out  of  them.  It  is  the  flavor  that  makes  their  excellence.  Having 
cleansed  the  peaches,  chop  them  with  chopping  knife  and  Wooden 
bowl  as  fine  as  currants.  Then  commence  manufacturing  the  pud- 
ding. 

Have,  in  a porcelain-lined  kettle,  over  a moderate  fire,  a quart  of 
new  milk,  into  which  has  been  stirred  two  thoroughly  beaten  eggs, 
three  tablespoonfuls  of  clean  brown  sugar,  a quarter  of  a pound  of  but- 
ter, and  any  kind  of  seasoning  you  prefer,  salt  being  an  element,  of 
course.  Stir  in  first  a pint  of  sifted  flour,  sifting  in  from  the  hand 
gradually,  and  stirring  the  while  vigorously.  Then  stir  in  the  peach- 
es in  the  same  manner,  then  half  a pint  of  coarse  yellow  corn  meal, 
and  finish  the  stirring  in  with  a dessertspoonful  of  broma,  or  salaratus, 
dissolved  in  a half  pint  of  warm  water.  Continue  the  stirring  mode- 
rately for  ten  minutes,  and  then  cover  the  kettle  closely  and  set  it 
back  off  the  fire,  and  let  the  material  smother  slowly  an  hour  and  a 
half.  Serve  as  a dessert,  with  cold  cream  and  white  sugar. 

An  Excellent  and  Economical  Pudding. — Pare  and  core  half  a 
dozen  Ehode  Island  greenings,  or  other  easily  cooking  apples,  chop 
them  into  small  bits ; dry  some  bread  in  the  oven — stale  is  the  best — 
till  it  is  crisp,  then  roll  it  into  crumbs ; butter  a deep  dish,  and  place 
in  it  a layer  of  crumbs  ; then  put  in  the  apples,  with  a little  sugar  and 
such  spices  as  you  like;  cover  the  apples  with  another  layer  of 
crumbs ; add  a little  beef  suet,  chopped  as  finely  as  possible ; pour 
in  half  a pint  of  milk ; bake  till  nicely  browned,  and  serve  with  hard 
sauce. 

Minute  Pudding. — If  you  have  some  stale  bread  on  hand,  you  can 
make  a cheap,  quick  pudding  before  breakfast,  thus : Put  a pint  of 
sweet  milk  in  the  frying  pan  ; cut  the  bread  up  in  it ; put  in  a table- 
spoonful of  sugar,  and  a teaspoonful  of  alspice ; a little  nutmeg  will 
help  it ; let  it  boil.  As  soon  as  the  bread  is  soft,  stir  in  an  egg,  and 
it  is  done. 

A quick  dinner,  and  a good  one,  too — for  instance,  on  washing- 
days,  when  the  women  don’t  want  to  be  bothered — is  to  put  a quart 
of  sweet  milk  on  the  fire  ; mix  two  or  three  handfuls  of  flour  in  a dish 
with  milk  enough  to  wet  it  as  you  would  for  starch ; make  it  smooth 
with  a spoon  so  that  there  will  be  no  lumps  in  it ; when  the  milk  boils 
stir  this  in  ; beat  three  eggs  and  stir  them  in,  and  two  tablespoonfuls 
of  sugar,  and  it  is  done.  Eat  it  with  butter  if  you  choose. 

Black  Pudding. — This  most  unchristian  article  of  diet  is  made  by 
stirring  corn  meal  into  fresh  hog’s  blood.  It  is  seasoned  with  salt, 


654 


PRACTICAL  CYCLOPAEDIA. 


pepper  and  spices,  stuffed  and  cooked  as  sausage.  It  is  eaten  with 
great  gusto  by  some  persons. 

Steam  Pudding. — Four  teacups  flour,  one  do.  sugar,  one  do.  sweet 
milk,  one  tablespoonful  melted  butter,  one  teaspoonful  soda,  two  do. 
cream  of  tartar,  two  eggs,  with  any  kind  of  fruit  you  wish.  Steam 
two  and  a half  hours.  Highly  recommended. 

Steamed  Flour  Pudding. — One  pint  of  flour,  one  pint  of  milk,  and 
four  eggs,  and  a little  salt.  Steam  it  one  hour  and  a half. 

Polled  Pudding. — Make  soda  biscuit  crust;  roll  in  currant  jam,  or 
any  other  tart  fruit.  Let  it  boil  three-quarters  of  an  hour,  or  steam 
two  hours. 

Biscuit  Pudding. — This  is  a very  delicate  and  nice  pudding  for  an 
invalid,  and  is  made  so  simply  that  it  is  generally  found  useful  in  case 
of  illness.  Grate  three  large  Naples  biscuits,  pour  upon  them  one 
pint  of  boiling  milk  or  cream,  and  cover  them  down  closely.  When 
cold,  add  the  yelks  of  four  eggs,  the  whites  of  two,  some  nutmeg,  a 
little  brandy,  half  a spoonful  of  flour,  and  some  sugar  to  taste.  Boil 
this  for  one  hour  in  a basin  or  mould,  and  serve  it  up  with  melted  but- 
ter, wine  and  sugar. 

Hard  Times  Pudding. — Take  half  a pint  of  molasses,  half  a pint 
of  water,  two  teaspoons  of  saleratus,  one  tablespoon  of  salt,  thicken 
with  flour  to  a tolerably  thick  batter.  Put  in  a bag  and  boil,  (better 
still  in  a dish  and  steam  ;)  boil  steadily  from  two  to  three  hours.  It 
will  be  good  without  sauce  of  any  kind ; but  a little  butter  or  cream, 
or  butter  and  sugar,  made  into  a sauce  with  flour  and  boiling  water, 
spiced  with  a little  nutmeg,  will  be  found  a great  addition.  Try  it. 
If  it  isn’t  good  the  first  time,  try  it  again  ; but  be  very  careful  not  to 
lift  the  lid,  or  let  the  water  stop  boiling. 

Sunderland  Pudding . — Eight  spoonfuls  of  flour,  three  eggs,  one 
pint  milk.  Bake  in  cups  about  fifteen  minutes.  Wine  sauce.  Very 
nice. 

Victoria  Pudding. — Six  ounces  fresh  butter  worked  up  to  a cream, 
four  ounces  of  loaf  sugar  mixed  in  with  the  butter,  four  yelks  of  eggs, 
beaten,  six  ounces  bread  crumbs,  two  rinds  of  lemon,  grated.  Line 
the  dish  with  a light  crust  and  a layer  of  jam  or  marmalade,  then 
pour  in  the  mixture,  and  bake  in  a very  slow  oven  for  half  an  hour. 
Froth  the  whites  of  the  eggs  with  a little  loaf  sugar,  and  place  them 
over  the  pudding,  and  put  in  the  oven  just  before  serving. 

Hannah  Moores  Pudding. — Six  ounces  of  apples,  chopped  fine,  six 
ounces  of  beef  suet,  chopped  fine,  six  ounces  of  bread,  grated,  six 
ounces  of  currants,  six  ounces  of  raisins,  stoned  and  chopped,  six  ounces 


PIES,  PUDDINGS,  SAUCES,  ETC. 


655 


ol  sugar,  six  eggs  well  beaten,  three  ounces  of  candied  peel  chopped, 
half  a nutmeg  grated,  and  a glass  of  brandy.  These  ingredients  to 
be  well  mixed,  and  boiled  in  a well  buttered  quart  mould  for  three 
hours.  This  pudding  should  be  mixed  the  day  before  it  is  cooked. 
It  is  a rich  pudding  for  company,  and  not  expensive. 

Harrison  Pudding . — Four  cups  flour,  two-thirds  cup  melted  but 
ter,  one  cup  molasses,  one  cup  raisins,  one  cup  milk,  one  teaspoonful 
soda.  Boil  in  a bag  or  tin  dish  three  hours. 

Taylor  Pudding. — One  cup  molasses,  half  cup  chopped  raisins,  one 
cup  of  suet,  one  cup  of  sour  milk,  two  eggs,  teaspoonful  of  soda,  two 
teaspoonfuls  cream  of  tartar,  spice  and  salt  to  taste,  flour  to  make  thick 
batter,  steam  three  or  four  hours.  Cream  of  tartar  omitted  when  sour 
milk  is  used. 

The  Prince  of  Wales  Pudding. — Chop  four  ounces  of  apple,  the 
same  quantity  of  bread  crums,  suet,  and  currants,  well  washed  and 
picked ; two  ounces  of  candied  lemon,  orange,  citron,  chopped  fine : 
five  ounces  of  pounded  loaf  sugar,  one-half  a nutmeg  grated. 
Mix  all  together  with  four  eggs.  Butter  well  and  flour  a tin,  put  in 
the  mixture,  and  place  a buttered  paper  on  the  top,  and  a cloth  over 
the  paper.  If  you  steam  it  the  paper  is  sufficient.  It  will  take  two 
hours'  boiling.  When  you  dish  it,  stick  cut  blanched  almonds  on  it 
and  serve  with  wine  sauce. 

The  Farmer's  Pudding. — Take  four  heaping  tablespoonfuls  of  fine 
corn  meal ; three  large  spoonfuls  of  wheat  rusk,  finely  pounded,  and 
soaked  one  or  two  hours  previous  to  mixing  with  the  meal ; add  three- 
fourths  teacupful  of  good  molasses  or  syrup,  a little  salt  to  season,  and 
a cupful  of  sweet  cream,  or  butter  the  size  of  a small  hen's  egg ; put 
in  carbonate  of  soda,  if  at  hand,  size  of  a large  pea,  pulverized.  Stir 
all  well  together,  and  just  as  it  goes  into  the  hot  oven,  pour-  in  a half 
pint  of  sweet  milk,  and  stir  again.  Water  will  answer  instead  of  milk. 
We  think  you  can  enjoy  this  as  a dessert. 

Farmer's  Own  Pudding. — Three  pounds  of  Indian  meal,  (northern 
yellow  is  the  best,)  one  pound  of  beef  suet,  skinned  and  chopped  fine, 
one  pound  of  dried  currants,  one  teaspoonful  of  super  carbonate  of 
soda. 

Ivory  Pudding. — One  cup  raisins,  one  cup  chopped  suet,  one  cup 
milk,  one  cup  molasses,  three  cups  flour,  one  teaspoonful  soda.  Boil 
or  steam  three  hours. 

Lemon  Pudding. — FTo.  1. — The  ingredients  are : One  pound  of  but- 
ter and  one  pound  of  sugar,  beat  to  a cream,  ten  eggs  beat  very  light, 
the  rind  of  one  lemon  thoroughly  grated,  the  juice  of  one  lemon,  one. 


656 


PRACTICAL  CYCLOPEDIA. 


wineglassful  of  wine,  one  of  brandy  and  one  of  rose  water.  Beat  the 
ingredients  well  together,  and  bake  the  pudding  in  puff  paste  in  a 
quick  oven  for  half  an  hour.  This  quantity  of  material  is  sufficient 
for  four  puddings. 

No.  2.  Six  ounces  butter,  six  ounces  sugar,  one  lemon,  one  glass  of 
rose  water,  four  eggs  ; beat  butter  and  sugar  to  a cream ; grate  the 
rind  of  lemon,  and  squeeze  in  the  juice;  add  rose  water,  and  beat  all 
up ; eggs  last. 

No.  3.  Beat  up  the  whites  and  yelks  of  five  eggs  separately ; mix 
them  and  eight  tablespoonfuls  of  powdered  sugar,  two  tablespoonfuls 
of  powdered  crackers,  sifted , the  grated  rind  and  juice  of  two  lemons; 
put  this  in  a dish  lined  with  thin  paste.  Milk  added  before  the  mix- 
ture is  put  in  the  dish  improves  it. 

No.  4.  Take  the  yelks  of  six  eggs  well  beaten,  with  a quarter  of  a 
pound  of  sugar ; take  a quarter  of  a pound  of  butter  melted  in  as  lit- 
tle water  as  possible ; be  careful  not  to  oil  it ; keep  stirring  it  till  cold ; 
then  mix  all  together  with  the  juice  of  two  lemons,  and  the  peel  gra- 
ted in.  Cover  your  dish  with  a thin  puff  paste,  pour  in  the  mixture, 

and  bake  for  half  an  hour. 

* 

No.  5.  To  be  eaten  cold  without  any  sauce : Two  large  lemons. 
One  pound  of  loaf  sugar,  or  light  brown  sugar  will  do  very  well. 
Four  ounces  of  butter.  One  pint  of  cream  or  milk.  Eight  eggs. 
Grate  the  rind  of  the  lemons.  Squeeze  all  the  juice.  Mix  the  butter 
and  sugar  thoroughly  together — beat  the  eggs  well,  and  add  the  juice 
the  last  thing — a little  salt.  Bake  three-quarters  of  an  hour  in  a 
moderate  oven. 

Rhubarb  Pudding.— Select  good,  fair  sized  rhubarb  stocks ; cut 
them  into  lengths,  say  eight  inches  long ; remove  all  that  is  stringy 
of  the  bark,  then  lay  out  on  the  table  a clean  towel  or  any  white  cloth ; 
place  a cut  of  the  plant  atone  end  and  roll  the  cloth  over  it.  Then 
add  another  stock,  and  make  another  roll.  A nd  continue  until  you 
have  rolled  up  a dozen  rhubarb  stocks,  each  one  separated  from  the 
other  by  a thickness  of  cloth.  Tie  the  roll  tightly,  and  boil  briskly 
fifteen  minutes,  in  just  water  enough  to  cover. 

Have  ready  a batch  of  dough,  made  up  exactly  as  for  short,  light 
biscuit.  Boll  out  a large  sheet  of  the  dough  as  thin  as  pie  crust,  and 
your  rhubarb  being  ready,  place  a stock  of  it  carefully  on  the  dough, 
sprinkle  it  liberally  with  fine  white  sugar,  and  roll  the  dough  over  it. 
Proceed  thus  until  the  stocks  are  all.  rolled  in  just  as  they  were  in  the 
cloth.  Then  you  require  to  have  an  extra  coating  of  one  thickness  as 
an  envelope,  and  place  the  roll  in  a wide-mouthed  pudding  bag,  which 


657 


PIES,  PUDDINGS,  SAUCES,  ETC. 

tie ; place  in  a steamer,  and  steam  away  as  vigorously  as  you  will  for 
an  hour  and  a half. 

The  pudding  is  of  course  to  be  served  hot,  and  may  he  eaten  with 
any  of  the  ordinary  sauces. 

Cocoanut  Pudding. — The  ingredients  are : Half  a pound  and  two 
ounces  of  sugar,  the  same  quantity  of  butter  beaten  to  a cream,  the 
white  of  ten  eggs  beaten  to  a froth,  half  a pound  and  two  ounces  of 
grated  cocoanut,  one  wineglassful  of  wine,  and  the  same  quantity  of 
brandy  and  rose  water.  Put  the  ingredients  together,  keeping  them 
moderately  warm  whilst  beating  them.  Bake  the  puddings  in  an 
oven.  This  recipe  is  sufficient  for  three  puddings. 

Almond  Pudding. — Ingredients  : One  pound  of  butter,  one  pound 
sugar,  half  a quarter  of  a pound  of  blanched  almonds,  pounded  fine, 
one  glassful  of  brandy,  one  glassful  of  wine,  one  glassful  of  rose  wa- 
ter, and  five  eggs,  well  beaten.  Add  half  the  rose  water  to  the  al- 
monds while  bruising  them.  Bake  the  pudding  in  a quick  oven. 

Snow  Ball  Pudding. — Pare  and  core  large  mellow  apples,  and  in- 
close them  in  cloths  spread  over  with  boiled  rice,  and  boil  one  hour. 
Dip  them  in  cold  water  before  turning  them  out.  They  may  be  eat- 
en with  syrup,  sugar  or  sweetened  milk. 

Transparent  Pudding. — Beat  six  eggs  very  light,  stir  into  it  six 
cups  of  powdered  sugar  and  one  of  butter — set  the  dish  with  this  mix- 
ture in  a vessel  of  boiling  water,  and  stir  while  it  cooks  until  it  looks 
clear.  Fill  plates  with  this  and  bake  nicely.  There  should  be  paste 
under  or  around  this.  The  juice  of  one  lemon  or  orange  to  each  of 
these  puddings  will  make  it  lemon  or  orange  pudding,  and  with  the 
lemons  will  be  needed  more  sugar. 

Nunnerly  Pudding.  One-half  pound  of  raisins  chopped,  one  pound 
of  suet,  four  tablespoonfuls  moist  sugar,  four  ditto  flour,  and  four 
eggs.  To  be  well  boiled  and  served  with  wine  or  brandy  sauce. 

Tomato  P udding. — Take  ripe  tomatoes,  scald  and  skin  them,  pour 
a little  sweet  cream  in  the  bottom  of  a pan,  then  put  in  a layer  of  to- 
matoes, sprinkle  them  with  sugar,  then  put  over  them  slices  of  bread, 
then  over  the  bread  another  layer  of  tomatoes,  and  so  on  till  the  pan 
is  full.  Cover  the  last  layer  of  bread  nicely  with  tomatoes,  then  bake 
an  hour  and  a half.  To  be  eaten  with  sweetened  cream  if  you  like. 

Boiled  Pudding. — Soak  some  bread  in  one  quart  of  good  milk,  add 
six  eggs,  well  beaten,  a little  salt  and  as  much  flour  as  you  think  will 
make  it  thick  enough.  Put  it  into  a bag  and  boil  it  an  hour.  Eai- 
sins  may  be  added  if  you  like  them.  Serve  it  with  whatever  sauce 
you  like. 


42 


658 


PRACTICAL  CYCLOPEDIA. 


Balloon  Budding. — To  one  square  baking  tin  use  four  eggs  and 
three  tablespoonfuls  of  flour,  well  beaten  together ; a little  salt ; then 
All  up  with  sweet  milk.  Bake  fifteen  minutes  in  a quick  oven.  Serve 
with  sweetened  cream  or  any  sauce  von  choose.  It  can  be  made  with 
three  eggs  and  four  spoonfuls  of  flour. 

Green  Corn  Pudding. — Grate  the  green  corn  from  twenty-four  ears 
— to  this  add  one  quart  of  milk  and  three  eggs,  one  tablespoonful  of 
sugar,  half  a teaspoonful  of  salt.  Now,  this  must  be  varied  according 
to  the  age  of  the  corn  ; if  the  corn  is  old  add  more  milk  or  take  less 
corn.  Bake  in  pie  dishes,  till  of  a proper  consistency. 

Another. — From  the  Am,  Agriculturist : Take  twelve  good  sized  ears 
of  corn,  grate  or  shave  it  off  thin,  add  it  to  two  quarts  of  milk,  one 
cup  of  sugar,  a small  piece  of  butter,  two  eggs  well  beaten,  one  tea- 
spoonful of  salt,  one  of  saleratus,  and  spice  with  nutmeg.  Bake  three 
hours. 

Solon  Robinson's  Pop  Corn  Pudding. — Crush  popped  corn  with  a 
rolling  pin  on  a table,  and  then  grind  it  into  coarse  meal  in  a common 
coffee  mill : or  in  a mill  of  large  size,  it  may  be  ground  at  once  with- 
out rolling.  One  pint  of  corn  will  make  about  sixteen  pints  when 
popped,  and  this  will  measure  about  eight  pints  when  ground.  To 
make  pudding  : Mix  five  pints  of  the  meal  with  four  pints  of  sweet 
milk,  place  it  where  it  will  warm  slightly,  and  let  it  soak  an  hour  or 
two.  Then  let  it  cool,  and  add  two  eggs,  sugar,  raisins,  and  spice  as 
for  a rice  pudding.  Set  it  on  a hot  stove  and  boil  a few  minutes,  stir- 
ring it  several  times  to  get  the  meal  well  mixed  with  the  milk.  Then 
bake  it  about  an  hour,  and  serve  while  hot. 

Indian  Pudding. — One-half  pint  Indian  meal  scalded  by  one  pint 
boiling  milk,  one  large  tablespoonful  flour  dissolved  in  a pint  of  un- 
boiled milk,  one  tablespoonful  ginger,  one  cup  molasses,  two  eggs,  one 
half  cup  chopped  suet.  Bake  in  a hot  oven. 

Plain  Indian  Pudding. — From  the  Am.  Agriculturist : Place  two 
quarts  of  milk  in  a vessel  over  the  fire ; into  this  stir  slowly  a cup  of 
Indian  meal  and  one  cup  of  molasses,  and  butter  the  size  of  an  egg. 
As  soon  as  it  boils  pour  the  whole  into  a baking  pan.  When  cold  add 
two  eggs,  well  beaten,  and  bake  two  hours. 

Boiled  Indian  Pudding. — Take  one  quart  buttermilk,  two  eggs, 
one  teaspoonful  soda ; add  meal  enough  to  make  it  a thick  batter. 
Tie  it  tightly  in  a bag.  Drop  it  in  a kettle  of  boiling  water,  and  let 
it  boil  one  hour.  Eat  it  with  sauce  to  suit  the  taste. 

Excellent  Indian  Pudding. — Take  a pint  and  a half  of  sweet  milk  ; 
pat  it  on  the  fire ; when  it  boils,  stir  in  a pint  of  meal ; then  take  it 


PIES,  PUDDINGS,  SAUCES,  ETC. 


659 


off;  put  in  a teacupful  of  sour  cream,  with  half  a teaspoonful  of  soda, 
galeratus  will  do  ; beat  three  eggs ; when  it  is  cool  enough  not  to  cook 
the  eggs,  put  them  in ; put  in  a handful  of  ripe  fruit — currants,  cher- 
ries, plums,  or  something  else ; then  stir  in  flour  enough  for  a thick 
batter,  and  bake  it  three  quarters  of  an  hour.  Either  put  in  three 
tablespoonfuls  of  sugar,  or  eat  it  with  sweetened  cream.  The  former 
is  preferable.  An  Ohio  farmer’s  wife  warrants  this. 

Pound  Pudding . — Take  half  a pound  of  fresh  butter  and  an  equal 
weight  of  sugar ; beat  the  butter  to  a cream ; then  add  six  very  well 
whisked  eggs,  half  a pound  of  flour,  four  ounces  of  currants,  two  ounc- 
es of  candied  lemon  peel,  shred  fine,  and  a little  lemon  juice.  Beat 
all  together  for  a quarter  of  an  hour ; put  it  into  a buttered  mould, 
and  boil  it  for  two  hours  and  a half. 

Raisin  Pudding . Mix  together  half  a pound  each  of  stoned 

raisins,  chopped  suet,  and  bread  crumbs ; add  four  well  beaten  eggs, 
a teacupful  of  milk,  a little  salt,  and  a spoonful  of  grated  ginger.  Boil 
it  for  four  hours  in  a buttered  mould  or  floured  cloth.  Pour  a little 
brandy  over  it  before  serving. 

Vermicelli  Pudding . — Boil  four  ounces  of  vermicelli  in  one  pint  of 
new  milk,  with  a stick  of  cinnamon,  until  it  is  soft.  Then  add  one- 
half  pint  of  thick  cream,  one-quarter  pound  of  butter,  one-quarter 
pound  of  sugar,  and  the  yelks  of  four  pounds  of  eggs.  Bake  in  an 
earthenware  dish  without  paste. 

Plum  Pudding . — One  teacup  of  brown  sugar  or  molasses,  half  a 
teacup  of  butter,  melted  and  stirred  into  the  sugar,  one  teaspoonful 
of  cinnamon,  one  teacup  of  milk,  sweet  or  sour,  one  heaping  teaspoon- 
ful of  soda,  in  the  milk,  two  teaspoonfuls  cream  of  tartar,  stirred 
into  the  milk,  and,  when  foaming,  mix  with  the  sugar  and  butter. 
One  pint  of  seeded  raisins,  and  flour  enough  to  make  it  as  stiff  a9 
pound  cake.  Put  in  a buttered  tin,  and  steam  it  two  and  a half 
hours. 

Another. — Beat  ten  eggs  very  light ; stir  in  it  a teacup  of  powdered 
sugar ; mix  in  one  pound  of  finely  shred  beef  suet,  or  butter.  Soften 
a pint  of  finely  grated  bread  crumbs  in  a pint  of  fresh  milk ; stii 
them  in  the  batter ; also  a half  pint  of  flour,  two  large  tablespoons  of 
powdered  cinnamon,  mace,  and  nutmeg,  mixed.  Lastly,  mix  in  one 
pound  of  best  raisins,  stoned  and  clipped  up,  one  of  Zante  currants, 
dredged  with  flour.  Put  into  a mould  that  will  allow  swelling,  and 
boil  or  bake.  Serve  with  fine  sauce. 

Another. — One  pound  best  muscatel  raisins,  carefully  stoned  and 
chopped  a little  on  the  board  ; one  pound  currants,  washed  and  pick- 


660 


PRACTICAL  CYCLOPAEDIA. 


ed ; one-fourth  pound  candied  lemon  peel,  one-fourtli  pouM  candied 
citron ; one-fourth  pound  sweet  almonds,  blanched  and  chopped  fine, 
half  pound  flour,  half  pound  biscuit  powder,  one  pound  and  a quarter 
of  sugar,  nutmeg  and  mixed  spices  to  taste,  half  a teaspoonful  of  car- 
bonate of  soda,  eight  eggs,  well  beaten,  a gill  of  old  ale.  Then  take  a 
little  milk  in  a saucepan  and  put  into  it  half  a pod  of  vanilla.  Let  it 
simmer  on  the  hob  with  the  lid  closed  until  the  pod  is  quite  soft. 
Take  out  the  pod  and  mince  it  small  with  a sharp  knife,  and  put  it 
into  a mortar  with  a little  of  the  milk  and  bray  it  until  reduced  to  a 
paste,  which  return  to  the  milk  and  pour  into  the  pudding.  Just  be- 
fore putting  the  pudding  on  give  it  a good  stir,  and  mix  in  a full  quar- 
tern of  good  brandy.  Boil  it  for  eight  hours. 

Another. — Three  cups  of  bread  crumbs,  one  cup  flour,  one  of  brown 
sugar,  one  of  finely  chopped  suet,  one  of  chopped  raisins,  one  of  milk, 
a little  salt,  one  teaspoonful  of  soda,  two  of  cream  of  tartar.  Boil 
from  three  to  four  hours  in  a cloth  or  mould. 

Rich  Plum  Pudding . — Stone  carefully  one  pound  of  the  best  rai- 
sins, wash  and  pick  one  pound  of  currants,  chop  very  small  one  pound 
of  fresh  beef  suet,  blanch  and  chop  small  or  pound  two  ounces  of 
sweet  almonds,  and  one  ounce  of  bitter  ones  ; mix  the  whole  well  to- 
gether with  one  pound  of  sifted  flour,  and  the  same  weight  of  crumbs 
of  bread,  soaked  in  milk,  then  squeezed  dry  and  stirred  with  a spoon 
until  reduced  to  a mash,  before  it  is  mixed  with  the  flour.  Cut  in 
small  pieces  two  ounces  each  of  preserved  citron,  orange,  and  lemon 
peel,  and  add  a quarter  of  an  ounce  of  mixed  spice,  quarter  of  a pound 
of  moist  sugar  should  be  put  into  a basin  with  eight  eggs,  and  well 
beaten  together  with  a three-pronged  fork ; stir  this  with  the  pud- 
ding, and  make  it  of  the  proper  consistence  with  milk.  Kemember 
that  it  must  not  be  made  too  thin,  or  the  fruit  will  sink  to  the  bot- 
tom, but  be  made  to  the  consistence  of  good  thick  batter.  Two  wine- 
glassfuls  of  brandy  should  be  poured  over  the  fruit  and  spice  mixed 
together  in  a basin,  and  allowed  to  stand  three  or  four  hours  before 
the  pudding  is  made,  stirring  them  occasionally.  It  must  be  tied  in 
a cloth,  and  will  take  five  hours  of  constant  boiling.  When  done  turn 
it  out  on  a dish,  sift  loaf  sugar  over  the  top,  and  serve  it  with  wine 
sauce  in  a boat,  and  some  poured  round  the  pudding. 

The  pudding  will  be  of  considerable  size,  but  half  the  quantity  of 
materials,  used  in  the  same  proportion,  will  be  equally  good. 

A Cheap  Plum  Pudding . — One  teacup  of  chopped  suet,  one  do 
chopped  raisins,  one  do.  molasses  or  sugar,  one  do.  sour  milk,  three 
do.  flour,  one  teaspoonful  *salaratus,  one  tablespoonful  ground  cinna- 


661 


PIES,  PUDDINGS,  SAUCES^  ETC. 

mon,  half  teaspoonful  ground  cloves.  Boil  it  three  hours.  Highly 
recommended. 

Another  Plum  Pudding . — Two  pounds  of  currants,  one  pound  of 
raisins,  two  and  a half  ounces  of  flour,  one  and  a quarter  ounce  of 
beef  suet,  half  a pound  of  moist  sugar,  four  eggs,  one  ounce  citron 
and  lemon  peel  each,  cinnamon,  cloves,  and  mace,  wine  and  brandy  a 
tumbler  full.  To  be  boiled  at  least  nine  hours. 

The  brandy  sauce  is  made  with  thick  melted  butter,  to  each  half 
pint  of  which  a gill  of  brandy  and  two  ounces  of  lump  sugar  are  ad*- 
ded.  Some  prefer  the  sauce  made  with  sherry  in  the  same  proportion 
as  brandy. 

Christmas  Plum  Pudding. — A pound  of  suet,  cut  in  pieces  not  too 
fine,  a pound  of  currants,  and  a pound  of  raisins  stoned,  four  eggs, 
half  a grated  nutmeg,  an  ounce  of  citron  and  lemon  peel,  shred  fine, 
a teaspoonful  of  beaten  ginger,  half  a pound  of  bread  crumbs,  half  a 
pound  of  flour,  and  a pint  of  milk ; beat  the  eggs  first,  add  half  the 
milk,  beat  them  together,  and  by  degrees  stir  in  the  flour,  then  the 
suet,  spice,  and  fruit,  and  as  much  milk  as  will  mix  it  together  very 
thick ; then  take  a clean  cloth,  dip  in  boiling  water,  and  squeeze  dry. 
While  the  water  is  boiling  fast,  put  in  your  pudding,  which  should 
boil  at  least  five  hours. 

Old  English  Christmas  Plum  Puddiug. — To  make  what  is  termed  a 
pound  pudding,  take  of  raisins  well  stoned,  currants  thoroughly  washed 
one  pound  each ; chop  a pound  of  suet  very  finely,  and  mix  with  them ; 
add  a pound  of  bread  finely  crumbed  and  just  flour  enough  to  chop 
your  suet,  three  ounces  of  sugar,  one  ounce  and  a half  of  grated  lem- 
on peel,  a blade  of  mace,  half  a small  nutmeg,  one  teaspoonful  of  gin- 
ger, half  a dozen  eggs  well  beaten ; work  it  well  together,  put  it  into 
a cloth,  tie  it  firmly,  allowing  room  to  swell  and  boil  not  less  than  five 
hours.  It  should  not  be  suffered  to  stop  boiling. 

A Rich  Christmas  Pudding. — One  pound  of  raisins,  stoned,  one 
pound  of  currants,  half  a pound  of  beef  suet,  quarter  of  a pound  of 
sugar,  two  spoonfuls  of  flour,  three  eggs,  a cup  of  sweetmeats,  and  a 
wineglass  of  brandy.  Mix  well  and  boil  in  a mould  eight  hours. 

Another  Good  Christmas  Puddiug. — One  pound  of  flour,  two  pounds 
of  suet,  one  pound  of  currants,  one  pound  of  plums,  eight  eggs,  two 
ounces  of  candied  peel,  almonds  and  mixed  spice  according  to  taste. 
Boil  gently  for  seven  hours. 

A Cherry  Stack. — Wash  and  stone  as  many  good,  ripe  cherries  as 
the  size  of  your  stack  will  require ; then  roll  out  as  nearly  round  as 


662 


PRACTICAL  CYCLOPAEDIA. 


possible,  a quarter  of  an  inch  thick  and  six  inches  in  diameter,  a sheet 
of  dough,  shortened  and  made  up  as  for  pie  crust. 

Spread  a layer  of  cherries  over  the  surface  of  a sheet  of  dough, 
leaving  a margin  of  half  an  inch  or  so  all  round  the  edge.  Roll  out  a 
second  sheet  an  inch  less  in  diameter  than  the  first,  cover  the  cherries 
with  it,  and  turn  up  and  lap  down  the  lower  sheet  over  the  edge  all 
round  of  the  upper  one.  Spread  with  cherries  and  cover,  as  in  the 
first  instance,  diminishing  each  successive  crust,  until  you  have  built 
pp  a stack  eight  inches  high  and  three  in  diameter  at  the  apex.  Draw 
on  over  the  stack  a cotton  cap,  shaped  to  fit,  place  the  fabric  in  a 
steamer,  and  cook  two  hours.  Eaten  with  any  of  the  pudding  sauces, 
the  cherry  stack  is  very  good. 

DUMPLINGS. 

These  are  made  by  enclosing  fruit  in  sheets  of  pastry,  rolled  out 
quite  thin.  Cut  out  your  paste  with  a large  cutter,  and  draw  up  the 
dough  around  the  fruit.  Enclose  in  little  nets,  if  to  be  boiled.  Or 
roll  out  a sheet  of  crust,  spread  it  with  fruit  reduced  to  a pulp,  roll 
up  and  fasten  at  each  end.  You  may  boil  or  bake  your  dumplings. 
If  to  be  baked,  prepare  a rich  sauce  of  butter  and  sugar  and  pour  over 
he  dumpling  before  you  bake  it. 

In  boiling  dumplings,  or  any  kind  of  paste,  the  cover  should  never 
be  removed,  nor  the  water  allowed  to  cease  boiling  until  the  paste  is 
done,  when  it  should  be  taken  off  before  it  becomes  soaked  and  heavy. 

Apple  Dumplings. — One  quart  of  flour,  a piece  of  butter  the  size 
of  an  egg,  three  teaspoonfuls  cream  of  tartar,  one  teaspoonful  soda. 
Mix  with  sweet  milk.  Stew  some  apples.  Put  in  and  steam  twenty 
minutes. 

Peach  Dumplings  should  be  steamed  instead  of  stewing,  as  that 
would  break  them.  Serve  with  common  sauce,  or  lemon  sauce,  of 
one  lemon,  cut  fine,  one  cup  butter,  and  a large  cup  sugar. 

Another. — Stew  fine,  ripe  peaches,  (yellow  preferable,)  until  thor- 
oughly tender.  Enclose  each  in  a rich  paste,  rolled  half  an  inch 
thick.  Bake  half  an  hour. 

Currant  Dumpling. — Pick  and  wash  a pound  of  currants,  dry  them 
and  lay  them  on  a plate  before  the  fire.  Chop  a pound  of  suet  very 
small,  and  put  it  into  eight  spoonfuls  of  flour,  with  two  teaspoonfuls 
of  salt  and  three  of  ginger.  ISTow  add  the  currants,  and  mix  all  well 
together ; then  beat  up  four  eggs  with  a pint  of  milk ; add  this  by 
degrees  to  the  other  ingredients,  and  make  it  into  a light  paste ; roil 


PIES,  PUDDINGS,  SAUCES,  ETC. 


663 


it  up  into  balls  as  large  as  a turkey’s  egg,  with  a little  flour.  Flat- 
ten them  a little,  and  put  them  into  boiling  water.  Move  them 
gently,  that  they  may  not  stick  together.  Half  an  konr  will  boil 
them. 

Yeast  Dumpling. — Make  a light  dough,  as  for  bread,  with  flour, 
water,  salt  and  yeast ; cover  it  with  a cloth,  and  set  it  before  the  fire 
for  half  an  hour.  Then  have  a saucepan  of  boiling  water ; make  the 
dough  into  round  balls  the  size  of  a hen’s  egg,  and  put  them  in  ; be 
sure  to  keep  the  water  boiling  all  the  time,  or  they  will  sink  and  be 
heavy.  When  they  are  done  enough,  which  they  will  be  in  rather 
less  than  ten  minutes,  take  them  out  with  a slice,  put  them  into  a hot 
dish,  and  send  up  melted  butter  and  sugar  in  a boat.  It  will  save 
much  trouble  if  you  send  to  the  baker’s  for  the  dough ; you  will  then 
have  only  to  boil  it  in  small  pieces,  as  above. 

Apple  Slump. — Place  stewed  apples  in  a round  pie  pan  an  inch 
thick ; make  a crust  of  flour,  sour  milk,  a piece  of  lard  the  size  of  a 
walnut,  one  small  teaspoonful  of  soda.  Poll  out  the  crust  half  an  inch 
thick,  place  it  on  the  apples,  and  steam  it  an  hour.  Then  turn  it  out 
on  a plate,  bottom  side  up,  and  serve  up  with  sweeteiled  cream  or  but- 
ter. Berries  may  be  used  in  the  place  of  apples. 

Souffle. — Beat  one  dozen  eggs  very  light ; mix  in  it  one  ounce  pow- 
dered sugar,  half  pound  fresh  butter,  and  a pint  of  cream.  Stir  in 
twelve  heaping  tablespoons  of  flour.  This  should  rise  to  an  almost 
airy  lightness.  Substituting  milk  for  cream,  and  beef  suet  for  but- 
ter, makes  a famous  family  pudding.  A heaping  spoonful  of  suet  will 
be  enough. 

Bath  Patties. — Dissolve  three  ounces  butter  and  three  ounces  loaf 
sugar  in  half  pint  milk.  When  cold,  stir  in  three  ounces  flour  ; but 
care  must  be  taken  to  have  it  smooth.  Add  to  it  four  eggs,  well 
beaten.  Butter  your  cups,  but  do  not  put  your  ingredients  into  them 
till  the  instant  before  going  to  the  oven.  Serve  with  wine  sauce.  Some 
currants  may  be  added. 


GRAVIES  AND  SAUCES. 

These  indispensables  to  a fine  dinner  are  what  chiefly  give  to  fish, 
meat  and  poultry  their  zest. 

Gravy  is  the  juice  that  exudes  from  flesh  in  cooking.  It  should  be 
carefully  skimmed  of  the  clear  grease  that  floats  on  it,  and  reduced  by 
stewing  down.  Meat  does  not  always  yield  enough  gravy,  and  it  is 
then  made  of  the  trimmings  from  the  same  dish  it  is  to  be  served  with, 


664 


PRACTICAL  CYCLOPAEDIA. 


or  many  times  from  some  other  flesh.  The  ^ock  of  beef  soup  is  often 
used  as  the  foundation  of  many  sauces  and  gravies. 

The  trimmings  of  beef  or  veal,  and  the  necks  or  giblets  of  fowls  are 
used  respectively  to  make  gravy.  They  are  put  into  a saucepan  with 
a lump  of  butter  and  some  savory  herbs,  stewed  low,  the  clippings 
from  the  fowl  added,  and  reduced  to  the  desirable  quantity  and  con- 
sistence. The  giblets  are  hashed  up  and  served  in  the  gravy.  If 
this  is  stewed  until  the  meat  is  brown,  it  is  called  brown  gravy,  oth- 
erwise white  sauce. 

Clear  gravy  is  made  by  boiling  the  meat  a nice  brown  before  stew- 
ing. Lemon  juice,  wine,  or  catchup  is  often  added  to  rich  gravies. 
They  should  not  be  when  there  is  a sauce  as  well  as  the  gravy  accom- 
panying the  meat. 

Drawn  Butter. — Rub  to  a cream  an  ounce  of  flour  and  one  of  but- 
ter. Stir  in  it  two  tablespoons  of  water,  and  continue  to  stir  it  on 
the  fire  until  it  has  simmered  a quarter  of  an  hour.  Melt  in  it  now 
the  third  of  a pound  of  fresh  butter.  If  it  inclines  to  be  oily,  stir  in  a 
spoonful  or  two  of  cold  water.  This  is  the  foundation  of  many  sau- 
ces, both  for  meals  and  puddings. 

Onion  Sauce. — Boil  some  nice  white  onions  in  milk  and  water,  chop 
them  fine,  and  mix  into  drawn  butter.  The  sauce  should  not  be 
sloppy. 

Another. — Mince  some  large  white  onions,  stew  in  butter  until  well 
colored,  stir  in  a little  flour,  shake  the  stewpan  over  the  fire  for  three 
or  four  minutes,  pour  in  only  as  much  gravy  as  will  leave  the  sauce 
tolerably  thick.  Season. 

Young  Onion  Sauce. — Peel  a pint  of  button  onions,  and  put  them 
in  water  till  you  want  to  put  them  on  to  boil ; put  them  into  a stew- 
pan  with  a quart  of  cold  water ; let  them  boil  till  tender ; they  will 
take,  (according  to  their  size  and  age,)  from  half  an  hour  to  an  hour. 

Celery  Sauce. — Chop  some  celery  fine,  stew  until  soft,  and  drain 
it.  Moisten  it  with  drawn  butter  freely,  and  season  with  salt  and 
pepper  to  the  taste. 

Another. — Pick  and  wash  two  heads  of  nice  white  celery ; cut  it 
into  pieces  about  an  inch  long ; stew  it  in  a pint  of  water  and  a tea- 
spoonful of  salt  till  the  celery  is  tender ; roll  an  ounce  of  butter  with 
a tablespoonful  of  flour ; add  this  to  half  a pint  of  cream,  and  give  it  a 
boil  up. 

Tomato  Sauce. — A nice  sauce  of  tomatoes  is  made  by  reducing  this 
vegetable  to  a pulp,  and  seasoning  with  butter,  sugar,  pepper,  and 
salt,  and  a few  corns  of  alspice.  This  is  served  hot  with  fresh  meats. 


PIES,  PUDDINGS,  SAUCES,  ETC. 


665 


But  the  following  receipt  may  be  used  in  preparing  winter  stores,  and 
it  will  keep  without  fail  if  properly  prepared ; 

One  peck  of  tomatoes,  one  ounce  of  cloves,  one  ounce  of  cinnamon, 
two  tablespoons  of  salt,  two  tablespoons  of  ground  black  pepper,  one 
quart  of  vinegar. 

Peel  the  tomatoes  and  boil  very  tender ; then  drain  them  from  the 
juice.  Boil  the  juice  with  the  vinegar  and  above  spices,  and  five 
pounds  of  best  brown  sugar,  until  it  is  very  thick ; pour  it  scalding 
hot  over  the  fruit,  and  keep  closely  covered. 

Mustard  Sauce. — Into  one  quart  of  vinegar  stir  a teacup  of  melted 
butter,  one  of  good  jelly,  six  well  beaten  eggs,  and  two  heaping  table- 
spoons of  flour  of  mustard ; pepper  and  salt  to  taste.  Boil  this  until 
it  has  the  consistency  of  custard.  If  you  use  acid  jelly,  use  sugar,  al- 
so, until  the  biting  quality  of  the  mustard  is  lost.  This  rule  holds 
good  wherever  mustard  is  employed.  Mustard  sauce  is  particularly 
nice  for  pic-nic  and  similar  uses.  It  keeps  well  for  some  time  in 
winter,  or  in  the  ice  chest  in  summer. 

Wine  Sauce. — Into  one  pint  of  claret,  or  any  wine  you  like,  put  a 
quarter  of  a pound  of  butter,  a spoonful  of  whole  alspice,  a large  tea- 
cup of  acid  jelly,  and  a teacup  of  brown  sugar.  Stew  together  until 
the  taste  of  the  spices,  if  you  use  several  kinds,  is  perceptible ; strain 
into  a sauceboat  and  serve  hot. 

Fruit  Sauce. — These  are  simply  stewed  fruit3.  Dried  fruits  are 
used  when  fresh  are  not  on  hand.  Sugar  enough  to  make  them 
agreeable  is  always  used,  and  they  should  be  stewed  low,  so  that  they 
will  not  be  sloppy,  and  the  juice  be  thick  and  rich.  Those  of  no  dis- 
tinct flavor  of  their  own  have  spices  or  essences  used  in  them — thus, 
lemon  or  orange  peel  flavors  apples  very  nicely. 

Mint  Sauce. — Pick  fresh  mint  from  the  stalks,  mince  it  fine,  mix 
with  it  some  powdered  sugar,  and  moisten  it  with  the  best  vinegar. 
Served  with  lamb. 

To  obtain  Mint  Sauce  at  any  Season  of  the  Year. — When  mint  is 
green  and  plentiful,  cut  it  up  fine,  put  it  into  bottles.  Fill  the  bot- 
tles with  vinegar,  and  cork  closely.  The  sugar  can  be  added  when 
required  for  use.  Ho  one  can  tell  the  difference  of  mint  so  prepared 
from  that  newly  gathered  from  the  bed. 

F or  those  who  like  mint  sauce,  the  above  may  be  eaten  with  lamb 
or  mutton  chops. 

To  obtain  Herbs  of  the  Finest  Flavor. — When  herbs  are  to  be  kept 
for  flavoring  dishes,  it  is  obviously  of  the  first  importance  that  they 
should  be  gathered  at  the  right  time,  and  dried  in  the  best  manner. 


666 


PRACTICAL  CYCLOPAEDIA. 


Herbs  should  be  gathered  just  before  they  begin  to  flower,  on  a dry 
day,  before  • the  sun  has  been  long  upon  them.  When  intended  for 
preservation  they  should  be  cleaned  from  dirt  and  dust,  and  dried 
gradually  in  a cool  oven.  The  leaves  should  then  be  picked  off,  poun- 
ded in  a mortar,  passed  through  a hair  seive,  and  the  powders  be  pre- 
served separately  in  well  stopped  bottles. 

Oyster  Sauce . — Drain  the  oysters ; put  the  liquor  from  them  with 
sufficient  water  to  stew  them  in ; add  a few  blades  of  mace,  a few 
shreds  of  lemon  peel,  and  some  butter  rolled  in  flour.  When  the  li- 
quor boils,  put  in  the  oysters  and  stew  done ; before  taking  up,  add  as 
much  fresh  milk  as  will  make  up  the  quantity  of  sauce. 

Egg  Sauce. — Set  a saucepan  over  the  fire,  with  a pint  of  fresh  milk 
in  it,  seasoned  with  a little  pepper  and  salt.  When  it  boils  stir  in  a 
lump  of  butter  and  four  half  beaten  eggs.  Allow  the  eggs  to  clot  if 
you  like,  by  only  occasionally  stirring,  scraping  the  eggs  from  the  sides 
and  bottom  of  the  saucepan  in  the  operation — or  you  may  make  the 
sauce  smooth  like  custard,  and  cut  up  hard  boiled  eggs  around  the 
fowl  after  the  sauce  is  poured  over  it.  Egg  sauce  is  oftener  made  by 
stirring  hard  boiled  eggs  finely  minced,  into  drawn  butter  or  cream, 
seasoning  with  pepper,  salt  and  savory  herbs. 

Another. — This  agreeable  accompaniment  to  roasted  poultry,  or 
salted  fish,  is  made  by  putting  three  eggs  into  boiling  water,  and  boil- 
ing them  for  about  twelve  minutes,  when  they  will  be  hard ; put  them 
into  cold  water  till  you  want  them.  This  will  make  the  yelks  firmer, 
and  prevent  their  surface  turning  black,  and  you  can  cut  them  much 
neater : use  only  two  of  the  whites ; cut  the  whites  into  small  dice, 
the  yelks  into  bits  about  a quarter  of  an  inch  square ; put  them  into 
a sauce  boat ; pour  to  them  half  a pint  of  melted  butter,  and  stir  them 
together. 

Sweet  Egg  Sauce. — Put  the  yelks  of  four  hard  boiled  eggs  into  a 
mortar  with  an  equal  weight  of  fresh  butter  and  sugar ; beat  it  smooth, 
then  dilute  it  with  a sufficiency  of  either  milk  or  white  wine,  as  agree- 
able ; add  the  grated  rind  of  half  a lemon ; give  it  a boil,  and  serve. 

Horse  Radish  Sauce. — Into  a teacup  of  scraped  horse  radish,  mix 
two  tablespoons  of  powdered  sugar,  a teaspoon  of  mustard,  and  best 
vinegar  enough  to  cover  it.  Bottle  closely  and  use  with  cold  meats. 
Pepper  and  salt  to  taste.  If  you  wish  it  very  rich,  beat  the  yelks  of 
a couple  of  eggs  and  mix  with  milk. 

Orange  Sauce. — Bub  together  two  ounces  of  butter  and  one  ounce 
of  flour;  then  put  it  into  a saucepan  with  the  juice  of  four  oranges, 


CUSTARDS,  CREAMS  AND  SWEETS.  667 

the  shred  rind  of  half  a one,  and  two  tablespoonfuls  of  loaf  sugar. 
When  the  butter  is  melted,  it  is  done. 

Cold  Orange  Sauce. — Beat  to  a cream  one  teacup  of  butter  and  two 
teacups  of  fine  white  sugar  ; then  stir  in  the  grated  rind  of  an  orange 
and  the  juice  of  two  ; stir  until  all  the  orange  juice  is  absorbed ; grate 
nutmeg  upon  the  sauce  and  serve  in  a flat  dish. 

Lemon  Sauce. — Pare  a lemon,  and  cut  it  into  slices ; divide  these 
into  dice,  and  put  them  into  a quarter  of  a pint  of  melted  butter. 
Some  cooks  mince  a bit  of  the  lemon  peel  (pared  very  thin)  very  fine, 
and  add  it  to  the  above. 

Mock  Caper  Sauce. — Cut  some  pickled  green  peas,  French  beans, 
gherkins,  or  nasturtiums,  into  bits  the  size  of  capers ; put  them  into 
half  a pint  of  melted  butter,  with  two  teaspoonfuls  of  lemon  juice,  or 
nice  vinegar. 


SALADS. 

Salads  may  be  of  lettuce,  endive,  celery,  corn  salad,  chopped  cab- 
bage, or  of  cold  beef,  veal,  mutton,  or  fowl,  chopped  into  small  pieces 
and  mixed  with  some  of  the  vegetables  named,  or  even  cold  boiled 
potatoes  or  beets.  Parsley  and  onions  are  also  used.  For  dressing 
use  simply  vinegar  and  sugar,  or  two  parts  of  olive  oil,  or  melted  but- 
ter, to  one  of  good  vinegar,  adding  salt  and  pepper  to  taste,  and  mus- 
tard if  desired,  also  hard  boiled  eggs,  sliced. 


CUSTAEDS,  CEEAMS  AND  SWEETS. 

CUSTARD. 

Allow  four  eggs  to  each  pint  of  fresh  milk.  Eeserve  part  of  the 
whites  to  froth  and  lay  on  top.  Beat  the  eggs  smooth,  stir  them  in 
the  milk — sweeten  with  best  loaf  sugar.  Set  a bucket  with  the  mix- 
ture in  a pot  of  boiling  water.  Stir  until  done  and  remove  from  the 
fire  instantly.  The  same  mixture  may  be  baked. 

Lemon  Custard. — Beat  the  yelks  of  eight  eggs  until  they  become  as 
white  as  milk,  and  then  add  to  them  a pint  of  boiling  water,  and  the 
grated  rinds  of  two  lemons.  Sweeten  to  your  taste  and  stir  the  mix- 
ture over  the  fire  until  it  seems  to  be  thick  enough  for  use,  and  then 
add  in  a large  wineglassful  of  rich  wine  and  half  the  quantity  of  bran- 


66  8 


PRACTICAL  CYCLOPAEDIA. 


d y ; give  the  whole  a scald,  and  pour  it  into  cups.  To  be  served  cold. 

Chocolate  Custard. — A quarter  of  a pound  of  spiced  chocolate,  one 
quart  of  milk,  two  eggs,  one  cup  of  sugar.  Grate  the  chocolate,  and 
stir  into  the  milk  when  nearly  boiling.  When  it  begins  to  thicken, 
add  the  eggs  and  sugar.  Let  it  boil  a few  minutes,  stirring  it  con- 
stantly. 

Another. — From  the  Am.  Agriculturist:  Three  ounces  chocolate, 
three  pints  milk,  six  eggs,  four  tablespoonfuls  powdered  white  sugar, 
and  two  ditto  brown  sugar.  First  prepare  a soft  custard  with  the 
milk,  the  beaten  yelks  of  six  eggs,  and  the  white  of  one.  While  this 
is  cooking,  grate  the  chocolate  and  dissolve  by  pouring  over  it  a cup 
of  warm  water,  and  then  heat  it  up  to  the  boiling  point,  and  sweeten 
with  brown  sugar.  When  cool,  mix  it  with  the  custard,  and  flavor 
with  a teaspoonful  of  extract  of  vanilla.  Put  the  whole  in  a suitable 
dish  and  pour  over  the  top  the  remaining  whites  of  the  eggs  beaten 
to  a stiff  froth  and  sweetened  with  white  sugar.  Brown  it  lightly  in 
a moderate  oven.  It  should  be  brought  to  the  table  as  cold  as  possi- 
ble and  is  excellent. 

Potato  Custard. — By  N.  Anderson,  Franklin  Co.,  Pa.,  in  the  Am. 
Agriculturist:  One  pint  mashed  potatoes,  two  cups  sugar,  one  of  but- 
ter or  lard,  four  eggs,  nutmeg,  thin  it  with  milk,  and  bake. 

Float. — From  the  Am.  Agriculturist:  Take  one  quart  of  new  milk 
and  five  eggs  ; beat  the  whites  to  a stiff  froth,  have  the  milk  ready 
boiling  in  a skillet  and  with  a spoon  place  the  whites  in  it,  turn  them 
over  quickly,  then  lift  them  out  carefully,  and  place  them  on  a plate. 
Now  beat  the  yelks  well,  add  one  large  spoonful  flour,  two  tablespoon- 
fuls of  sugar  and  some  grated  nutmeg  or  lemon,  and  two  spoonfuls  of 
cold  milk ; stir  them  all  together,  then  pour  it  into  the  milk,  stirring 
it  to  keep  it  smooth.  Let  it  boil,  turn  it  out  in  a deep  dish,  place  the 
whites  on  it,  and  it  is  now  ready  for  use.  A few  drops  of  jelly  or  col- 
ored sugar  on  the  whites  improves  the  looks. 

Floating  Island. — Beat  the  white  of  two  eggs  so  light  that  a spoon 
will  stand  in  it,  and  by  degrees  beat  in  two  tablespoonfuls  of  some  fa- 
vorite jam,  two  tablespoonfuls  of  currant  jelly,  and  five  tablespoonfuls 
of  loaf  sugar.  Drop  the  float  upon  the  surface  of  a quart  of  milk 
poured  into  a deep  glass  or  china  dish.  The  milk  must  be  sweetened 
and  flavored  with  a small  portion  of  wine. 

Blanc  Mange. — Dissolve  an  ounce  and  a half  of  gelatine  in  a pint 
of  sweet  cream.  Sweeten,  flavor  and  boil  it.  Put  a little  in  a cup  on 
some  ice  and  salt,  and  if  it  will  mould,  it  is  done.  Color  or  use  white. 


CUSTARDS,  CREAMS  AND  SWEETS. 


669 


Another. — To  one  package  of  gelatine  add  two  quarts  of  milk. 
Season  and  sweeten  to  the  taste. 

Delicious  Blanc  Mange. — Put  one  ounce  of  Cooper’s  izinglass  in  a 
little  water  over  the  fire  until  it  is  dissolved.  Then  sweeten  one  quart 
of  cream,  add  a little  lemon  or  vanilla — whip  it.  Strain  the  izinglasa 
on  the  cream,  wet  your  moulds  in  cold  water,  fill  them,  and  set  them 
away  until  they  congeal. 

Arrowroot  Blanc  Mange. — Mix  three  tablespoonfuls  of  arrowroot 
in  milk,  in  the  same  manner  as  though  you  were  preparing  starch. 
Add  afterwards  a quart  of  cold  milk,  sugar  to  your  taste,  a few  chop- 
ped almonds,  and  some  grated  lemon  peel.  Put  it  on  the  fire,  and  stir 
it  until  it  thickens.  Pour  into  a mould  and  turn  it  out  when  cold. 

Charlotte  Busse. — Make  one  pint  of  rich  custard  ; when  cold  stir  in 
an  ounce  of  izinglass  dissolved  in  a half  pint  of  water  and  reduced  to 
a stiff  jelly ; sweeten  with  best  sugar;  mix  a glass  of  wine,  the  juice 
of  a couple  of  lemons,  and  a pint  of  frothed  cream  together;  stir  them 
into  a custard  when  cool.  Mould  in  blanc  mange  moulds,  or  cut  out 
some  nice  shaped  sponge  cakes  into  shells,  and  pour  the  mixture  in. 

Another. — One  ounce  of  gelatine.  Six  ounces  sugar.  Yelk  of  four 
eggs.  One  quart  of  cream.  One  pint  of  milk.  Dissolve  a little  less 
than  one  ounce  of  gelatine  in  a pint  of  lukewarm  milk — then  scald  it 
and  put  it  upon  the  beaten  eggs  and  sugar — stir  them  well  together — 
set  aside  till  it  becomes  lukewarm — then  season  it  well  with  vanilla. 
(Some  use  brandy  also.)  Whip  the  cream  while  the  mixture  is  setting, 
and  skin  the  froth  as  it  forms.  The  day  before  make  sponge  cake — 
the  weight  of  eggs  in  sugar,  and  half  the  weight  in  flour. 

Currant  Cones.. — Prepare  rice  blanc  mange,  or  it  will  do  just  as 
well  to  cook  ric^  in  milk  until  it  is  so*  thoroughly  done  that  being 
placed  in  a strong  cloth,  the  material  can  be  squeezed  by  the  hand,  in- 
to a soft  pulpy  mass  having  no  whole  grains  in  it.  This  having  been 
done,  thin  it  if  necessary,  with  new  milk,  to  the  consistency  of  a bat- 
ter made  for  griddle  cakes  and  then  stir  in  nice,  ripe  red  currants,  one 
quart  of  fruit  to  two  of  batter.  Fill  the  small  sized  barroom , or  other 
very  small  bottomed  tumblers  with  the  material ; set  the  tumblers  in 
a dish  and  the  dish  into  a kettle  of  water,  and  boil  twenty  minutes. 
Turned  out  and  served  either  hot  or  cold  on  suitable  dishes,  the  cones 
bottom  upwards,  you  have  a very  pretty  and  palatable  dessert  for  the 
dinner  table. 

Scalded  Cream. — From  the  Am.  Agriculturist : Steam  the  milk  into 
tin  pans  and  let  it  stand  ten  or  twelve  hours.  Then  carefully  place  it 
on  the  stove,  or  to  prevent  the  milk  from  burning,  on  a.  pot  of  boiling 


670 


PBACTICAL  CYCLOPAEDIA. 


water,  until  it  is  scalding  hot,  but  not  made  to  boil.  Carefully  carry 
it  back  to  the  dairy  or  milk  room,  and  let  stand  ten  or  twelve  hours 
longer,  skim  it,  and  you  will  have  cream  equal  to  any  in  Cornwall. 
This  cream  finds  a ready  market  in  London  at  the  same  price  as 
butter. 

Spanish  Cream. — Half  a pint  of  cream,  same  of  new  milk,  three 
ounces  of  rice  flour,  a tablespoonful  of  orange  or  peach-flower  water ; 
sweeten  it  to  taste.  Boil  till  it  is  stiff,  stirring  it  constantly,  and  when 
it  will  leave  the  side  of  the  pan,  put  it  into  a mould  which  has  first 
been  put  in  cold  water. 

Snow  Cream. — To  one  pint  of  cream  add  four  ounces  of  sugar,  one 
gill  of  lemonade,  and  the  whites  of  two  eggs,  well  beaten  ; whisk  the 
whole  to  a froth,  and  serve  in  a cream  dish. 

Velvet  Cream. — Dissolve  half  an  ounce  of  isinglass  in  a teacupful 
of  white  wine,  one  pint  of  cream,  the  juice  of  a large  lemon.  Sweeten 
the  cream  to  your  taste,  and  wheg.  the  isinglass  is  dissolved,  put  in 
the  juice  to  the  cream,  then  pour  the  wine  to  that.  Stir  it  frequently 
until  it  begins  to  thicken  ; pour  it  into  a mould. 

Strawberry  Cream. — Mash  the  fruit  gently,  drain  it  on  a sieve, 
strewing  a little  sugar  on  it  when  well  drained,  (without  being  press- 
ed;) add  sugar  and  cream  to  the  juice,  and,  if  too  thick,  add  a little 
milk ; whisk  it  in  a bowl,  and,  as  the  froth  rises,  lay  it  on  a sieve,  and 
when  no  more  will  rise,  put  the  cream  in* a dish  and  lay  the  froth  up- 
on it. 

Honeycomb  Cream. — Take  the  juice  of  one  fine  lemon  and  two  Se- 
ville oranges ; make  it  very  sweet ; put  it  into  a glass  dish,  and  set  it 
upon  the  ground ; boil  a pint  of  cream,  and  put  it  into  a teapot  made 
very  hot.  Pour  the  cream  upon  the  juice,  holding  the  pot  as  high  as 
possible ; let  it  remain  quite  still  till  cold.  A little  orange  or  rose 
water  might  be  added  to  the  juice. 

How  to  make  Ice  Cream. — Ice  cream  is  usually  considered  a luxury 
not  to  be  indulged  in  by  farmers’  families.  It  is  set  down  as  a city 
dish,  though  most  of  the  articles  used  in  its  preparation  are  obtained 
from  the  country.  It  is  not  generally  known  that  the  best  ice  cream 
can  be  made  without  a costly  freezer  in  any  family  where  ice  and 
milk  are  at  hand.  To  make  it,  proceed  thus  : Take  two  quarts  of 
fresh  milk — if  a little  cream  be  added,  all  the  better,  though  ice 
cream  as  ordinarily  made  is  innocent  of  cream.  Scald  the  milk,  stir- 
ring in  three  tablespoonfuls  of  corn  starch  or  arrow  root  to  give  it 
body.  These  may  be  omitted  if  not  at  hand.  Stir  well  to  keep  from 
burning.  Beat  up  from  four  to  eight  eggs,  according  to  convenience. 


CUSTARDS,  CREAMS  AND  SWEETS. 


671 


or  as  a rich  dish  is  wanted,  and  pour  the  scalding  milk  on  the  eggs, 
stirring  well.  When  cold,  add  sugar  and  essence  of  lemon,  or  extract 
of  vanilla  to  suit  the  taste.  A very  little  salt  also  improves  it.  Pour 
the  cooled  contents  into  a deep  tin  pail,  or  can  holding  about  three 
quarts ; put  on  the  cover,  and  set  in  an  ordinary  wooden  water  pail. 
Pound  up  ice  to  the  size  of  hen’s  eggs  and  less — some  of  course  will  be 
quite  fine — pack  it  around  the  tin  can,  mixing  in  about  one  pint  of 
either  medium  or  fine  salt.  Pack  this  till  it  reaches  nearly  to  the  top 
of  the  can  containing  the  mixture  to  be  frozen,  but  be  careful  none 
enters  it.  Now  move  the  tin  can  or  pail  around  by  means  of  its  bail, 
lifting  the  cover  occasionally  to  scrape  off  the  frozen  cream  on  the  in- 
side, so  that  other  portions  may  come  in  contact  with  the  freezing  sur- 
face. From  fifteen  to  twenty  minutes  will  be  sufficient,  and  the  dish 
may  be  served  up  at  once,  or  set  away,  without  removing  from  the 
wooden  pail,  in  a cool  place,  for  several  hours,  covering  with  a flannel 
cloth.  Try  it,  and  see  if  you  need  hereafter  forego  the  ice  cream  be- 
cause no  freezer  is  at  hand. 

Another  Way. — Take  one  quart  of  new  milk,  one  pint  of  thick 
sweet  cream,  three  eggs,  beat  thoroughly,  two  tablespoonfuls  of  ex- 
tract of  any  kind  you  prefer — vanilla,  lemon,  or  any  other.  Some  use 
the  vanilla  bean.  Have  the  sugar  powdered ; add  the  sugar  to  the 
mixture  in  such  a proportion  as  will  make  it  sickishly  sweet,  as  a part 
of  it  freezes  out.  Some  put  in  a small  quantity  of  arrow  root,  or  corn 
starch,  but  that  is  unnecessary  if  you  have  good  cream  and  plenty  of 
eggs.  Put  the  whole  in  a preserving  kettle,  with  a vessel  of  hot  wa- 
ter under  to  prevent  it  having  a burnt  taste ; let  it  come  to  a scalding 
heat ; then  strain  it  into  a freezer.  Have  ice  pounded,  (snow  is  bet- 
ter ;)  put  a quart  of  coarse  salt  with  two  of  snow  or  ice.  Mix  the 
snow  and  salt  well  together  and  press  around  the  freezer.  Stir  with 
a wooden  spoon  until  it  commences  freezing  around  the  sides ; then 
cover  and  only  stir  it  occasionally.  Put  a hot  towel  around  it  to  take 
it  out ; dip  the  towel  in  hot  water,  and  it  will  slip  from  the  freezer 
easily. 

To  Make  Artificial  Honey. — If  nicely  made,  it  can  hardly  be  distin- 
guished from  the  honey  of  bees.  Take  of  soft  water,  six  pounds ; 
white  moist  brown  sugar,  twenty  pounds ; pure  bees’  honey,  three 
pounds ; cream  of  tartar,  eighty  grains  ; essence  of  roses,  twenty-four 
drops.  Mix  in  a brass  kettle  ; boil  five  minutes ; take  it  off,  and  add 
ihe  whites  of  two  well  beaten  eggs.  When  almost  cold,  add  two 
pounds  more  bees’  honey.  A decoction  slippery  elm  bark  will  im- 
prove the  honey  if  added  while  cooling. 


672 


PRACTICAL  CYCLOPAEDIA. 


Another  Way. — To  ten  pounds  crushed  sugar,  or  good  coffee  sugar, 
add  three  pints  of  water ; scald  and  skim ; then  add  three  pounds 
good  strained  honey,  four  grains  cream  of  tartar,  and  ten  or  twelve 
drops  of  the  essence  of  peppermint.  Mix  the  whole  intimately  and  it 
is  ready  for  use.  Some  prefer  this  mixture  to  pure  honey,  as  it  can  be 
eaten  by  most  persons  who  cannot  eat  honey  without  injury. 

Another. — To  ten  pounds  refined  sugar  add  four  pounds  hard  water, 
place  it  over  a fire,  stirring  it  occasionally  until  quite  hot,  then  remove 
it  from  the  fire,  and  add  immediately  one  pound  of  honey  in  the  comb. 
When  half  cooled,  add  another  half  pound,  when  cold,  add  ten  drop  s 
essence  of  peppermint — then  strain  it. 

French  Honey. — One  pound  of  white  sugar ; six  eggs,  leaving  out 
the  whites  of  two ; the  juice  of  three  or  four  lemons,  and  the  grated 
rind  of  two,  and  a quarter  of  a pound  of  butter.  Stir  over  a slow 
fire  until  it  is  about  the  consistency  of  honey. 

To  Keep  Honey, — Honey  fresh  from  the  comb  is  a clear  yellow  syr- 
up, without  a trace  of  solid  sugar  in  it,  but  upon  straining  it  gradual- 
ly assumes  a chrystaline  appearance,  and  ultimately  becomes  a solid 
mass  of  sugar.  Inclose  fresh  honey  in  stoppered  flasks,  and  keep  it 
in  perfect  darkness,  and  it  will  remain  perfectly  liquid. 

Mr.  Sands,  of  Orange  Co.,  N.  Y.,  says  in  the  Scientific  American , 
Heat  strained  honey  to  the  boiling  point,  and  store  it  in  covered  jars, 
when  it  will  keep  without  candying.  To  prevent  danger  of  burning, 
set  the  vessel  in  which  it  is  to  be  heated  into  another  containing 
water. 

Dampness  will  cause  honey  to  becoi  e thin  and  watery. 

SUGAR  AS  FOOD. 

Puddings  and  fruit  tarts,  says  Mr.  Bridges  Adams,  the  English 
physioligist,  are  not  simple  flatteries  of  the  palate,  but  digestive 
agents  ; provided,  always,  they  are  not  themselves  made  of  rebellious- 
ly  indigestible  materials.  He  alludes  to  the  fondness  of  artizans  for 
confectionery,  and  patients  just  discharged  from  the  hospital  asking 
for  sweets  in  preference  to  good  substantial  food,  as  examples  of  a 
correct  instinct.  There  is  no  doubt  that  in  children,  in  whom  the  re- 
quirements of  growth  call  for  a rapid  and  efficient  transformation  of 
food  into  tissue,  the  demands  for  sweets  is  very  imperious ; and  pa- 
rents should  understand  that  the  jam-pot  will  diminish  the  butcher’s 
bill,  and  increase  the  amount  of  nutrition  extracted  from  beef  and 
mutton. 


CUSTARDS,  CREAMS  AND  SWEETS. 


673 


Sugar  is  an  important  article  in  diet,  and  an  aid  to  digestion. 
Though  the  use  of  sugar  as  an  article  of  food  seems  mainly  to  supply 
the  carbon  used  in  breathing,  yet  it  undoubtedly  contributes  also  to 
the  use  of  fat,  for  during  the  severe  labor  of  gathering  the  sugar  crop 
in  the  West  Indies,  in  spite  of  the  great  exertion  and  fatigue,  it  is 
said  that  every  negro  on  the  plantation,  every  animal,  even  the  very 
dogs  will  fatten.  Sugar  lies  under  a ban,  however,  for  injuring  the 
teeth. 

How  Sugar  is  Made  White. — The  way  in  which  sugar  is  made  per- 
fectly white,  it  is  said,  was  found  out  in  a curious  way.  A hen,  that 
had  gone  through  a clay  mud  puddle,  went  with  her  muddy  feet  into 
a sugar  house.  It  was  observed  by  some  one  that  wherever  her  tracks 
were  the  sugar  was  whitened.  This  led  to  some  experiments.  The 
result  was  that  wet  clay  came  to  be  used  in  refining  sugar.  It  is  used 
in  this  way : The  sugar  is  put  into  earthen  jars,  shaped  as  you  see  su- 
gar loaves  are.  The  larger  ends  are  upward.  The  smaller  ends  have 
a hole  in  them.  The  jar  is  filled  with  sugar,  the  clay  put  over  the 
top  and  kept  wet.  The  moisture  goes  down  through  the  sugar  and 
drops  from  the  hole  in  the  small  end  of  the  jar.  This  makes  the  su- 
gar perfectly  white. 

To  Clarify  Sugar. — Take  the  quantity  of  fine  white  loaf  sugar  you 
intend  to  clarify,  add  to  it  of  very  clean  warm  water  half  a pint  for 
every  pound ; when  dissolved  add  to  it  the  white  of  one  or  two  eggs, 
as  the  quantity  may  require,  well  whipped,  put  it  on  the  fire,  and  when 
it  comes  to  a boil,  pour  into  it  an  ordinary  teacupful  of  cold  water  ; 
on  its  rising  again  to  a boil,  remove  it  and  let  it  settle  for  twenty  min- 
utes ; skim  the  scum  from  the  top,  pour  off  the  syrup  into  a clean  ves- 
sel with  sufficient  quickness  to  leave  all  the  sediment  at  the  bottom, 
and  such  steadiness  as  to  prevent  any  of  the  latter  rising  and  mixing 
with  it. 

Home-Made  Candy. — From  the  Agriculturist : To  one  cup  of  sugar 
(New  Orleans  is  best,)  add  one  cup  of  cider  vinegar.  If  the  vinegar 
be  very  sour,  put  in  one-third  water.  Boil  fifteen  to  twenty  minutes, 
then  work  till  white.  This  is  very  nice,  and  when  thus  made  at  home 
you  know  that  it  contains  no  poisonous  substance. 

Lemon  Candy. — Three  pounds  of  brown  sugar  and  three  teacups  of 
water ; set  it  over  a slow  fire  for  one-half  an  hour ; add  a little  gum 
arabic  dissolved  in  hot  water ; skim  it  as  long  as  anything  rises, 
when  quite  clear  try  it  by  taking  out  a little  in  a saucer ; if  done,  it 
will  snap  like  glass.  Flavor  with  lemon  and  cut  it  in  sticks.  Pep- 
permint or  hoarhound  candy  may  be  made  in  the  same  way. 

43 


674 


PRACTICAL  CYCLOPAEDIA. 


RULES  FOR  MAKING  SORGO  MOLASSES. 

1.  Plant  the  crop  on  a good,  firm,  dry,  upland  soil.  If  very  rich, 
low  or  mucky,  the  growth  will  he  larger,  more  succulent,  and  the  juice 
poorer  and  more  watery. 

2.  Let  the  land  be  previously  free  from  the  seeds  of  weeds  ; for  the 
sorghum,  in  its  early  growth,  is  very  small  and  feeble,  and  easily 
smothered  down. 

3.  Plant  the  seed  like  common  corn,  but  from  twice  to  three  times 
as  thick,  in  rows  only  one  way,  the  hills  being  about  a foot  apart  in 
the  row,  or  the  plants  may  be  in.  regular  drills,  but  in  this  case  can 
not  be  kept  clean  so  easily.  A good  drill  will  plant  them.  The  seed 
should  be  soaked,  so  as  to  come  up  early.  A peck  of  good  seed  will 
plant  an  acre. 

4.  Cultivate  well  and  keep  the  ground  clean  till  the  crop  is  large 
enough  to  shade  the  ground  completely,  and  prevent  the  growth  of 
weeds. 

5.  Commence  the  manufacture  by  the  time  half  the  seeds  have  be- 
come dark  brown  or  black.  If  begun  much  sooner,  the  juice  will  be 
poor  and  watery  ; if  left  later,  there  will  be  danger  of  freezing  before 
the  work  is  all  completed. 

6.  Strip  off  the  leaves  while  the  stalks  are  standing,  by  striking 
downwards  against  them  with  the  tines  of  a common  pitchfork. 

7.  Draw  the  stalks  on  a common  two-horse  wagon,  furnished  with 
a common  wood-rack,  place  the  stalks  in  lengthwise,  with  the  heads 
even  and  projecting  over  behind.  At  a convenient  place,  cut  these 
heads  off,  and  leave  them  in  a heap  for  feeding  cattle,  and  then  draw 
the  stalks  to  the  sorghum  mill,  which  should  never  be  more  than  two 
or  three  miles  distant,  or  the  expense  of  drawing  will  not  pay. 

8.  The  best  mills  sold  in  market  are  excellent;  but  good  and 
cheaper  ones  may  be  made  by  turning  rollers  of  hard  wood,  and  fit- 
ting them  with  iron  gudgeons  and  cog  wheels.  The  iron  mills,  when 
the  cylinders  press  closely,  press  out  too  much  of  the  solid  matter  of 
the  stalks,  and  make  a green  juice,  producing  an  abundance  of  scum. 
It  is  better  not  to  press  so  closely,  and  the  wooden  rollers  answer  well 
for  this  purpose. 

9.  As  soon  as  the  juice  is  separated,  it  should  be  subjected  to  boil- 
ing without  a moment’s  delay,  as  it  ferments  rapidly.  The  boiling 
process,  which  reduces  the  juice  in  forming  molasses  to  about  one- 
eighth  of  its  previous  bulk,  should  be  perfectly  completed  in  less  than 


CUSTARDS,  CREAMS  AND  SWEETS. 


675 


one  hour,  and  the  molasses  then  quickly  cooled.  No  substance  what- 
ever need  be  added  to  purify  the  juice  during  boiling. 

10.  Excellent  pans  for  boiling  may  be  made  of  sheet  iron,  nailed  to 
the  lower  edges  of  pieces  of  plank,  each  about  six  inches  wide ; the 
sheet  iron,  being  longer  than  the  plank,  may  be  bent  up  and  nailed  to 
the  end  of  the  plank,  thus  forming  the  ends  of  the  pan.  The  iron 
should  be  secured  to  the  plank  by  two  close  double  rows  of  large- 
headed nails.  Two  pans  should  be  placed  in  succession  on  a long 
arch  or  brick- work,  so  that  the  juice  may  flow  from  one  to  the  other 
through  a tube  and  stop-cock  ; or  a common  faucet  may  pass  through 
the  side  plank,  and  be  carried  to  the  next  pan  below  by  means  of  a 
short  tin  tube  or  trough  placed  under  the  faucet,  and  secured  by  nail- 
ing to  the  wood  of  the  trough  below.  The  arrangement  of  the  pans 
may  be  made  according  to  the  full  directions  given  in  the  article  on 
sugar-making,  in  the  Illustrated  Annual  Register  for  1863. 

11.  The  skimming,  which  should  be  continued  without  interruption 
during  the  boiling,  may  be  easily  effected,  as  follows  ; take  a strip  of 
thin  board  a few  inches  wide  and  half  an  inch  shorter  than  the  inside 
breadth  of  the  pan  ; bore  a hole  in  the  middle,  and  insert  a light  han- 
dle nearly  as  long  as  the  pan.  In  using  it,  draw  the  scum  from  one 
end  to  the  other ; the  last  mentioned  end  being  made  sloping  on  purpose 
to  draw  the  scum  up  and  throw  it  out.  The  fire  may  be  slackened  at 
any  moment  by  throwing  in  refuse  stalks. 

12.  An  acre  of  cane  will  make  two  hundred  gallons  of  molasses — 
in  some  instances  over  three  hundred  have  been  obtained.  One  cord 
of  wood  will  manufacture  one  hundred  gallons  of  molasses.  A one- 
horse  mill  and  one  evaporating  apparatus,  with  three  hands  in  attend- 
ance, will  manufacture  twenty-five  gallons  in  a day.  If  within  a rea- 
sonable distance,  one  team  will  easily  gather  and  draw7  the  stalks  to 
feed  the  mill  at  the  same  time. 

Sorgo  Sugar. — The  Scientific  American  says  : At  Berrien,  Mich., 
a barrel  of  sorgo  syrup  was  stored  away  some  five  years  ago;  it 
was  recently  opened,  when  the  contents  were  found  to  be  dry  sugar. 

Sorgo  Sauce. — Erom  the  Agriculturist : Put  a pint  of  sorgo  syrup 
on  to  boil,  and  then  beat  three  eggs  to  a froth.  As  soon  as  the  syrup 
boils,  pour  in  the  eggs,  stirring  rapidly  all  the  time.  Let  it  boil  three 
minutes,  then  pour  it  into  a cool  dish,  and  stir  in  a little  good  vine- 
gar cr  lemon  juice.  When  cold,  it  is  a good  substitute  for  apple 
butter. 

Persimmon  Syrup. — A southern  paper  says  : “Put  the  persim- 
mons in  a vessel  and  boil  until  the  saccharine  matter  is  fully  dissolved, 


<576 


PEACTICAL  CYCLOPAEDIA. 


which  can  be  told  by  the  coagulation  of  the  fruit ; then  strain,  and 
boil  the  liquid  to  any  desired  consistency.  Superior  to  sorgo." 

HOW  TO  MAKE  MAPLE  SUGAE. 

The  following  is  from  the  pen  of  one  who  manufactures  maple  su- 
gar largely  in  New  Hampshire  : 

We  have  been  in  the  practice  of  making  annually,  in  our  sugar  es- 
tablishment, from  2,500  to  3,500  pounds  of  maple  sugar ; and  when 
we  could  obtain  from  two  to  four  cents  per  pound  more  than  the  cost 
of  the  best  loaf  and  granulated  sugars,  we  have  sometimes  sold  our- 
selves so  short  as  to  buy  for  home  use  a barrel  or  two  of  the  best  gran- 
ulated sugar.  Much  depends,  however,  upon  the  manner  in  which 
maple  sugar  is  made.  We  make  our  sugar  in  this  way  : — Our  buck- 
ets and  holders  are  all  thoroughly  scalded  and  rinsed  previous  to  set- 
ting. Our  evaporating  pans,  of  which  we  use  eight,  are  scraped, 
washed,  and  made  perfectly  clean  before  use.  We  then  endeavor  to 
gather  and  evaporate  the  sap  as  speedily  as  possible  after  it  has  left 
the  trees,  to  a consistency  a little  thinner  than  molasses.  It  is  then 
strained  and  set  aside  until  we  are  ready  to  sugar  it  off.  When  we  com- 
mence this  process,  to  syrup  enough  to  make  forty  pounds  of  sugar, 
we  add  one  pint  of  milk  and  one  or  tvro  eggs  well  beaten  and  mixed 
together.  Place  the  syrup  over  the  fire,  and  when  the  scum  rises 
skim  it  off  into  a vessel  for  further  use.  After  the  skimming  is 
through  remove  the  syrup  from  the  fire  and  strain  it  through  flannel, 
to  remove  all  little  curds,  which,  if  suffered  to  remain,  would  not  only 
injure  the  quality,  but  by  settling  to  the  bottom,  would  endanger  burn- 
ing. Now  we  wash  our  evaporating  pan,  return  the  syrup,  and  place 
it  over  a brisk  fire,  and  evaporate  as  quick  as  possible  to  the  proper 
consistence.  If  it  is  to  be  caked  it  must  be  harder  than  for  tub  sugar, 
or  to  stir  off  dry.  Keep  saleratus  and  all  other  drugs  out  of  your 
sugar,  if  you  desire  a pure  maple  taste  and  a wholesome  article.  When 
the  season  is  through,  gather  your  utensils,  and  scald  and  scrub  every 
one  perfectly  clean,  if  you  wish  to  continue  making  good  sugar  in  the 
future.  In  this  order  the  evaporating  pans  are  excepted,  which  should 
be  put  away  in  a dry  place  with  the  glazed  coating  on  them,  which  is 
the  best  protection  from  rust. 

At  one  of  the  fairs  recently  attended,  we  saw  among  the  domestic 
productions  some  very  fine  maple  sugar,  both  caked  and  granular, 
while  near  it  stood  a pleasant  old  man  of  seventy-five  years,  appar- 
ently in  charge.  Cohesive  attraction  naturally  drew  us  to  the  sugar, 


677 


CUSTARDS,  CREAMS  AND  SWEETS. 

and  the  sugar  easily  led  to  a short  chat  with  Walter  Graves  of  Lev- 
erett,  the  man  above  referred  to,  and  the  chat  unconsciously  drew  out 
the  following  information  : two  hundred  and  twenty-five  maple  trees 
on  his  farm  yield  one  thousand  pounds  of  sugar  annually.  The  same 
sugar  orchard  yields  double  the  sugar  that  it  did  twenty  years  ago. 
Trees  may  be  tapped  so  as  to  destroy  them  in  one  year,  or  they  may 
be  made  to  last  one  hundred  years.  One  spout  to  a tree  is  in  the  long 
run  better  than  six.  A tree  less  than  about  a foot  in  diameter  is  not 
large  enough  to  tap.  The  proper  depth  to  bore  is  about  an  inch  and 
a half,  but  never  in  an  old  hole,  or  always  at  The  same  height.  Trees 
tapped  late  in  the  season  run  most  freely,  and  so  do  those  tapped  in 
alternate  years,  and  also  those  standing  near  springs  and  brooks. 
Trees  in  open  fields  yield  the  most  sugar.  Maple  sugar  needs  remelt- 
ing in  the  summer  to  make  it  nice,  and  maple  syrup  needs  occasional 
scalding  in  warm  weather.  Sugar  exposed  to  the  light  retains  its 
color  better  than  that  in  the  dark.  Granulated  sugar  is  made  by  stir- 
ring the  sugar  when  it  begins  to  grain.  Careful  attention  is  requisite 
to  successful  sugar  making.  There  are  trees  on  Mr.  Graves’  home- 
stead, in  good  condition,  that  have  been  tapped  annually  for  three- 
fourths  of  a century. 

A manufacturer  of  maple  sugar  tells  us  that  one  of  the  most  im- 
portant points  in  making  a good  article  of  maple  sugar,  is  to  convert 
the  sap  into  sugar  as  soon  as  possible  after  it  runs  from  th.e  trees.  It 
is  bad  policy  to  boil  the  sap  over  and  over,  as  some  do,  for  twenty-four 
hours,  more  or  less,  as  the  case  may  be. 

In  olden  time  very  little  care  was  taken  to  save  fuel ; now,  upon 
many  farms  where  sugar  trees  abound,  the  saving  of  fuel  in  boiling 
sap  is  an  important  consideration.  A valuable  improvement  for  this 
purpose  is  described  by  a sugar  maker  in  St.  Lawrence  County,  1ST.  Y., 
which  he  thinks  should  be  more  generally  known. 

Two  pans  are  set  in  brick  or  stone  work,  side  by  side,  one  of  them 
a few  inches  higher  than  the  other,  into  which  the  cold  sap  is  put,  and 
when  partially  boiled,  is  drawn  by  a syphon  into  the  lower  pan.  The 
furnace  door  is  under  one  end  of  the  lower  pan,  and  the  draft  carries 
the  heat  to  the  further  end  and  through  an  opening  in  the  wall  be- 
tween the  pans  and  along  the  bottom  of  that  to  the  chimney,  which 
is  j ust  by  the  side  of  the  fire  door.  By  this  plan  only  a small  portion 
of  the  heat  goes  up  the  chimney ; the  partially-concentrated  sap  in 
the  lower  pan  taking  the  first,  or  strongest  heat,  and  the  colder  sap  in 
the  upper  pan  absorbing  most  of  the  remainder.  This  plan  of  doubling 
the  fire  around  in  its  course  under  the  pans,  takes  up  more  heat  into 


678 


PRACTICAL  CYCLOPAEDIA. 


the  sap  than  it  does  when  two  pans  are  set  end  to  end.  The  saving 
in  fuel  is  thirty  to  fifty  per  cent. 

A writer  says,  that  every  farmer  should  plant  a tenth  of  his  land 
with  sugar  maples.  Plant  in  rows  ten  feet  apart,  and  cultivate  them 
with  corn  or  root  crops. 

Who  would  not  plant  a maple  tree  ? Look  at  what  one  tree  may 
yield : 

The  Chronicle,  Warren,  Trumbull  county,  Ohio,  states  that  from  a 
moderate  sized  tree,  standing  in  open  ground,  in  front  of  the  residence 
of  the  Rev.  David  King,  of  Vernon,  of  that  county,  his  wife  made 
thirty-four  pounds  of  very  fine  sugar  this  season.  It  is  thought  if  all 
the  sap  had  been  carefully  saved,  it  would  have  given  forty  pounds. 
Surely,  it  is  worth  while  to  plant  such  trees  as  this  for  shade  and  or- 
nament. 

Joel  Woodbury,  of  Springfield,  Mass.,  gives  us  the  following  state- 
ment, which  he  says  may  be  relied  upon  : Mr.  Olney  Bates,  of  that 
town,  has  a single  sugar  maple  tree,  standing  about  a hundred  rods 
from  the  bank  of  the  Connecticut  river,  from  which  he  has  made  this 
year  seventy-five  pounds  of  sugar.  This  tree  is  fourteen  feet  in  cir- 
cumference two  feet  from  the  ground,  and  twelve  feet  circumference 
ix  feet  from  the  ground.  It  was  tapped  with  twelve  spiles,  leading 
vhe  sap  into  six  buckets.  One  day  the  yield  of  sap  was  ten  pailfuls. 

New  Maple  Molasses. — A correspondent  gives  the  following : Ma- 
ple molasses,  well  made  and  put  up  in  cans  right  from  the  kettle,  and 
hermetically  sealed,  as  you  would  can  and  seal  fruits,  will  keep  as 
fresh  as  when  first  boiled  from  the  sap,  and  this  is  decidedly  the  best 
plan  for  keeping,  as  when  made  in  cakes,  if  exposed  to  the  air,  it  will 
lose  some  of  the  peculiarly  delightful  flavors  for  which  it  is  so  prized,  * 
and  is  often  injured  by  insects.  All  this  is  obviated  by  canning  while 
hot.  To  many  families  who  do  not  make  it  on  a large  scale,  this  need 
be  but  little  expense,  as  the  cans  that  have  been  emptied  through  the 
winter  can  be  used  until  autumn  fruits  demand  them  again.  Put  up 
your  best  in  this  way.  Where  large  quantities  are  made  for  market, 
the  buyers  must  select  and  can  for  themselves. 

White  Maple  Sugar. — To  make  maple  sugar  white,  the  sap  should 
be  caught  in  a very  clean  vessel,  (tin  is  best,)  and  boiled  down  in  clean 
iron  kettles,  or  tin,  that  the  syrup  may  not  be  colored ; strain  into 
tin  every  night,  set  it  in  a cool  place  until  you  get  enough  to  “ sugar 
off/’  Let  it  settle  one  or  two  days ; then  drain  it  off,  leaving  the 
dregs,  and  to  a pail  of  syrup  add  the  white  of  one  egg,  and  five  table- 
spoonfuls of  milk,  and  one-twentieth-  of  a teaspoonful  of  saleratua, 


PRESERVES,  JELLIES  AND  JAMS.  679 

mixed  well  together.  While  boiling,  add  the  above  mixture,  and  stir 
well  half  a minute.  Let  i.t  boil  gradually  till  the  scum  rises ; skim  it 
off,  boil  down  to  the  thickness  of  thin  honey.  After  cooling  a little, 
pour  it  into  stone  jars  ; let  it  stand  open  till  cool  without  stirring; 
cover  it  with  a cloth,  put  on  the  cover,  set  it  in  a cool  place,  and  let 
it  remain  six  months  or  a year.  It  will  crystalize  on  the  sides  and 
bottom.  If  the  remainder  sours,  turn  off  the  molasses  into  a kettle, 
add  a little  saleratus,  boil  and  skim  as  before,  and  it  will  be  sweet. 
Let  it  cool,  and  turn  it  into  the  jar.  Open-mouthed  jars  should  be 
used.  Take  out  the  crystalized  sugar,  rinse  and  dry  it,  and  it  will  be 
as  white  as  loaf  sugar. 


PRESERVES,  JELLIES  AND  JAMS. 

Preserves  are  made  by  taking  fruit  and  sugar,  pound  for  pound, 
and  simply  cooking  them  together  until  the  fruit  is  done. 

Jellies  are  made  by  squeezing  and  straining  out  the  juice  only 
of  the  fruit;  then  taking  a pound  of  sugar  for  a pound  of  juice,  and 
cooking  until  it  jells,  which  is  told  by  taking  out  a little  on  a cold 
plate. 

Jams  are  made  by  weighing  the  whole  fruit,  washing,  slicing,  and 
putting  in  sufficient  water  to  cook  it  well ; then  when  cool,  rubbing 
it  through  a fine  sieve,  and  with  this  pulp,  putting  in  as  much  sugar 
as  there  was  of  the  fruit  only,  and  cooking  it  very  carefully  until  the 
weight  of  the  jam  is  the  same  as  the  fruit  and  added  sugar ; the  wa- 
ter, you  see,  is  all  gone ; and  this  is  easily  told  by  having  previously 
weighed  the  kettle  in  which  you  are  cooking  it.  The  jam,  if  nicely 
done,  contains  more  of  the  fruit  flavor  than  the  jell,  and  is  as  valuable 
as  the  jell  to  put  into  water  as  a drink  for  invalids ; and  better  for 
flavoring  syrups  for  soda  fountains,  &c.  Strawberries,  raspberries, 
blackberries,  peaches  and  pine-apples  make  very  nice  jams  for  flavor- 
ing syrups.  Much  of  the  flavor  of  the  fruit  resides  in  the  skin,  pits, 
&c.  And  jams  made  in  this  way  from  the  blackberry  are  good  for 
sore  mouth,  diarrhea,  dysentery,  &c. 

JAMS. 

* 

The  preserve  made  from  raspberries,  huckleberries,  blackberries, 
and  other  similar  berries  and  fruits,  which  passes  under  the  name 


680 


PRACTICAL  CYCLOPAEDIA. 


of  jam,  differs  from  the  common  sugar  preserve  more  in  name  than  in 
fact.  The  berries  are  mixed  with  about  an  equal  weight  of  sugar,  and 
boiled  or  stewed,  and  jammed  or  mashed  at  the  same  time  till  the 
whole  mass  has  the  consistence  of  thick  syrup.  As  so  large  a per 
cent,  of  sugar  is  used  in  the  preparation,  absolute  exclusion  of  air  is 
not  requisite  ; and  hence  a paper  cut  the  size  of  the  jar,  and  wet  with 
brandy,  laid  directly  upon  the  jam,  and  another  piece  of  paper  pasted 
upon  the  mouth,  are  found  to  answer  every  purpose. 

Raspberry  Jam. — Weigh  the  fruit,  and  add  three-quarters  of  the 
weight  sf  sugar  ; put  the  former  into  a preserving  pan,  boil,  and  break 
it ; stir  constantly,  and  let  it  boil  very  quickly ; when  the  juice  has 
boiled  an  hour,  add  the  sugar  and  simmer  half  an  hour.  In  this  way 
the  jam  is  superior  in  color  and  flavor  to  that  which  is  made  by  put- 
ting the  sugar  in  first. 

JELLIES. 

If,  instead  of  stewing  the  entire  fruit,  as  in  making  jam,  the  juices 
be  pressed  out  through  a strong  piece  of  coarse  muslin,  we  shall  have 
the  pulp  without  the  seed  or  woody  fibre.  For  this  reason  jellies  are 
much  more  valuable  for  the  household  than  jams,  as  being  among  the 
choicest  stores  for  the  sick  chamber  that  can  be  secured.  The  pre- 
paration and  mode  of  preservation  are  the  same  as  those  of  jams. 
Apple,  currant,  grape,  blackberry,  and  raspberry,  are  among  the  most 
valuable  jellies. 

To  Make  Good  Apple  Jelly. — 1.  Take  apples  of  the  best  quality 
and  good  flavor,  (not  sweet,)  cut  them  in  quarters  or  slices,  and  stew 
them  till  soft ; then  strain  out  the  juice,  being  very  careful  not  to  let 
any  of  the  pulp  go  through  the  strainer.  Boil  it  to  the  consistency 
of  molasses,  then  weigh  it  and  add  as  many  pounds  of  crushed  sugar, 
stirring  it  constantly  till  the  sugar  is  dissolved.  Add  one  ounce  of 
extract  of  lemon  to  every  twenty  pounds  of  jelly,  and  when  cold  set  it 
away  in  close  jars.  It  will  keep  good  for  years.  Said  to  be  superior 
to  currant  jelly. 

2.  Cut  in  quarters  six  dozen  fall  pippins,  take  out  all  the  cores,  put 
them  into  a pan,  just  cover  them  with  cold  water  and  place  them  on 
the  fire.  Let  them  boil  until  they  become  quite  soft,  then  drain  upon 
a sieve,  catching  the  liquor  in  a basin,  which  passes  through  a clean 
jelly  bag ; weigh  out  one  pound  of  sugar  to  every  pint  of  liquor ; 
boil  the  sugar  separately  until  it  is  almost  a candy,  then  mix  the  li- 
quor with  it,  and  boil,  keeping  it  skimmed  until  the  jelly  falls  from 
the  skimmer  in  thin  sheets ; then  take  it  from  the  fire,  put  in  small 


PRESERVES,  JELLIES  AND  JAMS. 


681 


jars,  and  let  it  stand  a day  until  quite  cold,  when  put  your  paper  over 
and  put  by  till  wanted. 

3.  One  pound  moist  sugar,  one  pound  apples,  one  lemon — the  juice 

of  the  lemon  to  be  used  and  the  rind  added — cut  very  fine.  Boil  the 
whole  till  it  becomes  a perfect  jelly.  Let  it  stand  in  a mould  till 
quite  firm  and  cold.  Turn  out  and  stick  it  with  almonds;  set  custard 
round.  If  for  dessert,  use  a small  mould,  plain.  ♦ 

4.  Slice  whole  apples,  (cores,  parings  and  all,)  cook  them  with  just 
water  enough  to  cover  them  till  reduced  to  a soft  pulp.  Take  the 
rind  and  juice  of  four  lemons  : strain  this  pulp  (not  squeezing  it)  twice, 
add  the  lemons,  measure  pint  for  pound  of  white  sugar ; let  it  boil 
for  half  an  hour,  and  turn  into  forms.  Quince,  &c.,  the  same  way. 

5.  Peel  and  core  the  apples — Spitzenbergs  are  the  best — put  them 
in  a brass  or  porcelain  kettle,  with  water  sufficient  to  stew  them  with- 
out burning.  When  soft,  press  out  the  juice  through  a woolen  cloth. 
To  one  quart  of  juice  add  one  lemon,  and  boil  ten  minutes;  then  put 
in  one  quart  of  sugar — let  it  boil  until  it  is  thick  enough — (you  can 
tell  by  cooling  a little) — then  strain  through  the  woolen  cloth  again, 
and  it  is  done. 

Quince  and  Apple  Jelly. — Cut  small  and  core  an  equal  weight  of 
tart  apples  and  quinces.  Put  the  quinces  in  a preserving  kettle,  with 
water  to  cover  them,  and  boil  till  soft ; add  the  apples,  still  keeping 
water  to  cover  them,  and  boil  till  the  whole  is  nearly  a pulp.  Put 
the  whole  into  a jelly  bag,  and  strain  without  pressing. 

Apple  Cranberry  Jelly. — Take  a peck  of  apples,  of  good  flavor,  but 
if  not  suitable  for  cooking  or  eating  out  of  hand,  they  will  answer  ; 
wash  clean,  and  cut  in  thin  slices  and  put  in  a preserving  kettle  with 
about  a pint  of  water,  and  stew  until  soft,  but  not  to  change  color. 
Put  the  mass  in  a thin  cloth  and  squeeze  out  the  juice.  Treat  a quart 
of  cranberries  in  the  same  way,  and  add  the  juice  to  that  of  the  ap- 
ples, and  one  pound  or  less  of  refined  sugar,  and  cook  it  until  it  will 
form  a jelly  on  cooling,  which  must  be  ascertained  by  experiment.  It 
will  be  found  fully  equal  to  currant  jelly,  and  can  be  made  when  that 
cannot  be  had. 

Peach  Jelly. — Peach  jelly  may  be  made  in  the  usual  way.  When 
very  ripe  mash  and  strain  through  a jelly  bag  or  sieve.  Allow  a 
pound  of  loaf  sugar  to  a pint  of  juice,  half  ounce  of  bitter  almond 
blanched  and  pounded,  or  half  of  the  kernels  of  the  stone.  If  it  does 
not  fnrm  readily,  add  izinglass. 

2.  Pare  well  ripened  peaches  and  remove  the  pits,  boil  the  fruit 
until  quite  soft  in  water  enough  to  cover  it,  strain  through  a coarse 


682 


PRACTICAL  CYCLOPAEDIA. 


bag  and  add  one  pound  white  sugar  to  each  quart  of  the  liquid,  boil- 
ing down  until  upon  trial  it  stiffens  when  cooled.  If  it  does  not  stiff- 
en sufficiently,  add  a little  izinglass.  Put  in  jelly  glasses,  tumblers  or 
bowls,  and  paste  white  paper  over  them.  After  setting  a short  time 
in  the  sun,  preserve  in  a cool,  dark  place. 

Currant  Jelly. — Pick  fine  red,  but  long  ripe  currants  from  the 
stems ; bruise  them,  and  strain  the  juice  from  a quart  at  a time  through 
a thin  muslin ; wring  it  gently,  to  get  all  the  liquid ; put  a pound  of 
white  sugar  to  each  pound  of  juice  ; stir  it  until  all  is  dissolved  ; set 
it  over  a gentle  fire ; let  it  become  hot,  and  boil  for  fifteen  minutes  ; 
then  try  it  by  taking  a spoonful  into  a saucer ; when  cold  if  it  is  not 
quite  firm  enough,  boil  it  for  a few  minutes  longer. 

Easy  Mode  of  Making  Currant  Jelly. — Squeeze  fhe  juice  out  of  the 
currants ; strain  and  measure  it.  Put  it  in  a copper  or  brass  kettle, 
and  boil  it  until  the  scum  ceases  to  rise ; then,  without  taking  the  juice 
off  the  fire,  stir  in  one  pound  of  well  refined  sugar  to  every  pint  of 
juice  ; and  as  soon  as  the  sugar  is  fully  dissolved — which  will  be  in  less 
than  a minute — take  it  off  and  pour  it  into  the  vessels  prepared  to  re- 
ceive it.  This  jelly  retains  the  beautiful  crimson  color  of  the  currant, 
much  better  than  the  old  mode. 

Red  Currant  Jelly. — With  three  parts  of  fine,  ripe,  red  currants, 
mix  one  of  white  currants ; put  them  into  a clean  preserving  pan,  and 
stir  them  gently  over  a clear  fire  until  the  juice  flows  from  them  freely; 
then  turn  them  into  a fine  hair  sieve,  and  let  them  drain  well,  but  with- 
out pressure.  Pass  the  juice  through  a folded  muslin,  or  a jelly  bag ; 
weigh  it,  and  then  boil  it  fast  for  & quarter  of  an  hour ; add  for  each 
pound,  eight  ounces  of  sugar,  coarsely  powdered ; stir  this  to  it,  off 
the  fire,  until  it  is  dissolved;  give  the  jelly  eight  minutes  of  quick 
boiling,  and  pour  it  out.  It  will  be  firm  and  of  excellent  color  and 
flavor.  Be  sure  to  clear  off  the  scum  as  it  rises,  both  before  and  after 
the  sugar  is  put  in,  or  the  preserve  will  not  be  clear.  Juice  of  red 
currants,  three  pounds,  juice  of  white  currants,  one  pound : fifteen 
minutes.  Sugar  two  pounds  : eight  minutes.  An  excellent  jelly  may 
be  made  with  equal  parts  of  the  juice  of  red  and  of  white  currants, 
and  of  raspberries,  with  the  same  proportion  of  sugar  and  degree  of 
boiling  as  mentioned  in  the  foregoing. 

White  Currant  Jelly. — White  currant  jelly  is  made  in  the  same  way 
as  red  currant  jelly,  only  it  should  have  double  refined  sugar,  and  not 
be  boiled  above  ten  minutes.  White  currant  jelly  should  be  put 
through  a lawn  sieve. 

Black  Currant  Jelly. — To  each  pound  of  picked  fruit,  allow  one  gill 


PRESERVES,  JELLIES  AND  JAMS. 


683 


of  water ; set  them  on  the  fire  in  the  preserving  pan  to  scald,  but  do 
not  let  them  boil ; bruise  them  well  with  a silver  fork,  or  wooden 
beater,  take  them  off  and  squeeze  them  through  a hair  sieve,  and  to 
every  pint  of  juice  allow  a pound  of  loaf  or  raw  sugar.  Boil  it  ten 
minutes. 

Strawberry  Jelly. — 1.  Express  the  juice  from  the  fruit  through  a 
cloth,  strain  it  clear,  weigh  and  stir  to  it  an  equal  proportion  of  the 
finest  sugar,  dried  and  reduced  to  powder ; when  this  is  dissolved, 
place  the  preserving  pan  over  a very  clear  fire,  and  stir  the  jelly  often 
until  it  boils ; clear  it  carefully  from  scum,  and  boil  it  quickly  from 
fifteen  to  twenty -five  minutes.  This  receipt  is  for  a moderate  quanti- 
ty of  the  preserve.  A very  small  portion  will  require  much  less 
time. 

2.  From  the  Agriculturist:  Take  ripe  perfect  strawberries,  pick 
off  the  husks,  place  the  berries  in  large,  but  not  deep,  dishes,  saturate 
well  with  refined  brown  sugar,  and  set  the  dishes  on  the  cellar  floor 
to  keep  them  cool.  Early  the  next  morning  drain  off  the  juice,  being 
careful  not  to  mash  the  berries.  (Make  pies  of  the  berries.)  Stew 
the  juice  over  a slow  fire  until  it  begins  to  thicken,  then  stir  in  as 
many  cups  of  sugar  as  there  are  of  juice ; keep  it  cooking  slowly  and 
well  stirred  until  the  sugar  is  well  .dissolved.  Some  prefer  a common 
stone  milk  crock  to  stew  it  down  in.  When  a little  cool  put  it  into 
glass  tumblers,  and  when  cold  cover  tight  with  two  or  more  thick- 
nesses of  white  paper,  and  keep  in  a cool  dry  place. 

Grape  Jelly. — rut  the  grapes  into  a jar,  and  place  the  jar  in  an 
oven,  or  on  the  top  of  a stove  to  draw  out  the  juice ; then  squeeze 
them  through  a cloth,  and  to  every  pound  of  juice  add  one  pound  of 
loaf  sugar,  and  boil  nearly  an  hour ; after  which  pour  it  into  pots, 
and  let  it  stand  till  next  day ; then  cover  with  paper,  and  tie  up 
tight. 

Wine  Jelly . — Pour  one  quart  of  boiling  water  on  half  a paper  of 
gelatine ; sweeten,  and  when  cool  add  two  wineglasses  of  wine.  This 
is  well  recommended. 

2.  One  pint  of  cold  water,  to  be  poured  on  one  paper  of  gelatine* 
Let  it  stand  an  hour ; then  add  one  and  a quarter  pounds  of  white 
sugar,  the  rind  of  one  lemon,  and  the  juice  of  three,  one  pint  of  wine, 
(any  kind  will  answer,)  one  quart  of  boiling  water.  Strain  it,  and  set 
it  away  to  cool  and  harden. 

Iced  Pine- Apple  Jelly. — Take  off  the  rind  of  a pine-apple,  and  trim 
the  best  part  equally  about  the  size  of  a crown  piece,  but  a little  thick- 
er. Boil  it  in  the  sugar,  adding  the  juice  of  a lemon;  then  put  to  it 


684 


PRACTICAL  CYCLOPAEDIA. 


some  clarified  isinglass ; drain  the  slices  through  a sieve  ; strain  the 
juice  and  sugar  through  a jelly  bag.  Put  in  the  mould  one-half  an 
inch  of  jelly,  and  set  it  on  ice  to  freeze.  When  firm,  lay  the  slices 
over  the  jelly.  When  this  is  frozen,  add  more  jelly  to  freeze  again; 
then  fill  the  mould. 

Table  Jelly. — Eight  sheets  of  isinglass,  eight  tumblers  of  water,  a 
pound  and  a half  of  sugar,  two  sticks  of  cinnamon,  some  mace,  three 
lemons,  cut  in  slices  and  the  seeds  taken  out,  the  whites  of  three  eggs, 
well  beaten.  Let  it  all  soak  half  an  hour ; then  boil  hard  for  ten  min- 
utes, and  strain  through  a hair  sieve  into  moulds. 

Bread  Jelly. — Cut  the  crum  of  a penny  roll  into  thin  slices,  and 
toast  them  equally  of  a pale  brown  ; boil  them  gently  in  a quart  of 
water  till  it  will  jelly,  which  may  be  known  by  putting  a little  in  a 
spoon  to  cool ; strain  it  upon  a bit  of  lemon  peel,  and  sweeten  it  with 
sugar.  A little  wine  may  be  added. 

Calf's  Foot  Jelly. — 1.  Having  reduced  some  feet  to  jelly  by  boiling, 
scrape  off  the  fat  from  the  cake  when  cold.  Melt  it  in  a kettle,  and 
before  it  is  warm  enough  to  cook  them  stir  in  the  broken  whites  of 
some  eggs.  Boil  and  skim  well ; strain  through  a flannel  bag ; re- 
turn to  the  kettle  with  the  addition  of  some  brandy,  sugar,  and  deli- 
cate spices,  as  much  as  makes  it  agreeable  to  you.  Boil  until  it  will 
readily  congeal  on  ice ; strain  it  through  flannel  until  perfectly  clear ; 
mould  it,  or  if  for  glasses,  heap  it  in  them  in  broken  pieces.  You 
may  flavor  calf  foot  jelly  with  any  fruit  you  choose.  Gelatine  is  dis- 
solved in  water  and  prepared  by  the  same  process.  One  ounce  to  one 
quart  of  water  in  winter ; one  and  a half  ounces  in  summer. 

2.  To  four  large,  well  cleaned  legs  put  four  quarts  of  water ; let  it 
simmer  slowly  till  reduced  to  two  quarts  ; when  the  meat  is  tender, 
and  leaves  the  bones,  take  off  the  kettle  and  strain  the  whole  through 
a colander.  Let  the  jelly  cool  in  the  same  room  gradually;  when 
cold,  remove  with  a silver  spoon  all  the  top  fat ; put  the  jelly  into 
your  preserving  kettle,  leaving  the  sediment  at  the  bottom  of  the  dish. 
Put  to  the  jelly  in  the  kettle  the  beaten  whites  and  shell  of  six  eggs, 
the  strained  juice  of  three  large  lemons,  the  thinly  pared  rind  of  one 
of  the  lemons,  one  pound  and  a half  of  the  best  loaf  sugar,  crushed 
with  a rolling  pin,  one  pint  of  white  wine,  a large  nutmeg,  a teaspoon- 
ful of  ground  cinnamon.  Allow  it  to  melt  gradually,  and  do  not  stir 
it  after  it  has  melted.  As  the  scum  accumulates  on  one  side,  take  it 
off.  Have  ready  two  straining  bags,  made  of  cotton  or  linen,  sewed 
on  small  wooden  hoops  ; into  one  bag  put  a large  teaspoonful  of  brown 
sugar,  if  you  wish  a deep  color  to  the  jelly  which  is  to  be  poured  upon 


685 


PRESERVES,  JELLIES  AND  JAMS. 

it.  Do  not  squeeze  the  bags,  it  will  make  the  jelly  muddy.  When 
the  jelly  is  in,  cover  the  aperture  of  the  bags.  Should  it  not  run 
clear,  return  it  to  the  bag.  When  the  jelly  has  passed  through  the 
bags,  let  it  remain  in  the  same  room  till  it  becomes  solid.  When, 
cool,  fill  up  glasses  with  a spoonful  from  one  dish,  and  from  the  other, 
alternately,  or,  if  you  choose,  keep  them  in  separate  glasses.  Calf  ’a 
foot  jelly  looks  best  broken  up  in  glasses. 

3.  By  Mrs.  Sigourney : — 

Cut  in  pieces  four  calves’  feet; 

Put  four  quarts  of  water  to  them : 

Make  them  subject  to  a heat 
That  to  two  quarts  shall  subdue  them. 


Strain  the  fluid ; let  it  rest 
All  night  long  from  toil  and  trouble; 
Then  from  foot  and  forehead  take 
Sediment  and  oily  bubble. 


Lay  it  in  the  pan  once  more, 

4 With  a pint  of  wine  to  boot, 
Acid  juice  of  lemons  four, 

Sugar  that  your  taste  shall  suit. 


Beat  the  whites  of  twice  four  eggs 
To  a snowy  froth,  and  then, 
Watchful  at  your  kitchen  range, 
Boil  for  minutes  three  times  ten. 


Take  it  off,  and  add  a cup 
Of  cold  water  to  restore  it; 
Pass  it  through  a flannel  bag, 
And  in  crystal  glasses  pour  it. 


Codicil : — 

When  you  compound  this  jelly,  friend, 
I simply  hint  to  you, 

From  motives  of  economy, 

To  make  a custard,  too. 

For  there  are  yelks  of  eggs,  you  know, 
Which  ’twere  not  well  away  to  throw. 


So  beat  them  all  with  sugar  fine, 

A quart  of  boiled  milk  use, 

And  when  ’tis  tepid,  stir  them  in, 
With  flavoring  as  you  choose. 

Then  in  small  cups  of  China  bake  it. 
Or  in  deep  dish  a pudding  make  it 


686 


PRACTICAL  CYCLOPAEDIA. 


Fruit  in  Jelly . — Put  in  a basin  half  a pint  of  calf’s  foot  jelly,  and 
when  it  has  become  stiff,  lay  in  a bunch  of  grapes,  with  the  stalks  up- 
wards, or  fruit  of  any  kind ; over  this  put  a few  vine  leaves,  and  fill 
up  the  bowl  with  warm  jelly;  let  it  stand  till  next  day,  and  then  set 
the  bowl  in  water  up  to  the  brim  for  a moment,  then  turn  out  care- 
fully. It  is  an  elegant  looking  dish. 

Quince  Marmalade. — Gather  the  fruit  when  quite  ripe ; pare,  quar- 
ter and  core  it ; boil  the  skins  in  the  water,  measuring  a teacupful  to 
a pound  of  fruit ; when  they  are  soft,  mash  and  strain  them,  and  put 
back  the  water  into  the  preserving  kettle ; add  the  quinces,  and  boil 
them  until  they  are  soft  enough  to  mash  fine ; rub  through  a sieve, 
and  put  three-quarters  of  a pound  of  sugar  to  a pound  of  fruit ; stir 
them  well  together,  and  boil  them  over  a slow  fire  until  it  will  fall 
like  jelly  from  a spoon.  Put  it  in  pots  or  tumblers,  and  secure  it 
when  cold  with  paper  sealed  to  the  edge  of  the  jar  with  the  white  of 
an  egg. 

Peach  Marmalade . — Mash  to  a fine  pulp,  and  add  sugar  in  the  pro- 
portion of  the  sweetmeats  and  simmer  down ; it  should  be  a smooth, 
thick  mass.  Put  away  in  large  tumblers. 

Blackberry  Flummery. — Stew  blackberries,  moderately  sweetened 
with  sugar  or  molasses,  until  soft ; mix  a thickening  of  flour  and  wa- 
ter, and  stir  into  the  berries.  Continue  stirring  while  it  boils,  until 
the  whole  becomes  incorporated  into  a mass  just  sufficiently  thick  to 
pour  into  moulds  ; when  cold,  turn  out  for  dessert,  to  be  eaten  with 
milk  or  cream. 

Plum  Muss , or  Lekwar. — Plums  boiled  into  a mass,  no  ingredient 
whatever  being  added  to  it — the  plums  being  so  sweet  in  themselves 
they  require  no  sugar.  In  Hungary  it  is  used  in  both  cotta ge  and 
mansion,  and  is  a common  article  of  sale  in  every  provision  shop.  It 
will  keep  good  for  two  or  three  years  if  carefully  stored.  It  is  pleas- 
ant and  wholesome. 

Juice  of  the  Watermelon. — Boil  the  juice  in  an  iron  vessel,  then 
put  in  apples  or  peaches,  like  making  apple  butter,  and  boil  slowly 
until  the  fruit  is  well  cooked ; then  spice  to  taste,  and  you  have  some- 
thing by  many  preferred  to  apple  butter,  or  any  kind  of  preserves. 
Or  the  syrup  may  be  boiled  without  fruit  down  to  a very  fine  mo- 
lasses. 


PRESERVATION  OF  MEATS. 


687 


PRESERVATION  OF  MEATS. 

Preservation  of  food  consists  in  checking  or  preventing  chemical 
decomposition.  There  are  five  methods  in  most  extensive  use  : 1.  By 
use  of  salt.  2.  By  use  of  sugar.  3.  By  the  aid  of  heat.  4.  By  the 
use  of  creosote.  5.  By  exclusion  of  air. 

In  respect  to  their  sanitary  qualities,  preservatives  may  be  classed 
as  beneficial,  inert,  or  injurious — salt  and  sugar  being  in  the  first 
class — heat  in  the  second — and  creosote,  nitre,  arsenic,  &c.,  in  the 
third. 

Too  great  a proportion  of  salt  food  results  in  a scorbutic  tenden- 
cy of  the  system ; of  sugar  food,  in  a tendency  to  dyspepsia ; of  smoked, 
to  both. 

The  harder,  firmer,  whiter,  and  cleaner,  the  greater  power  of  sugai 
to  absorb  water,  and  consequently  to  preserve. 

Chemical  action,  when  once  commenced,  can  never  be  recovered. 
It  may  for  a time  be  checked  so  as  to  be  harmless,  but  the  process 
of  decomposition  once  commenced  never  “goes  backward.” 

Preserving  Animal  Substances. — Putrefaction  requires  the  presence 
of  water ; hence  by  drying  animal  substances  they  are  preserved. 
Putrefaction  is  impossible  above  one  hundred  and  eighty- two  degrees, 
or  below  thirty- two.  Freezing  acts  precisely  as  drying.  Hence  bod- 
ies preserved  by  frost,  and  those  which  remain  fresh  for  years  after 
death  on  the  Arabian  deserts,  are  preserved  from  the  same  essential 
cause. 

To  Kee'p  Fresh  Meat  in  Summer. — Put  the  meat  into  a stone  jar, 
and  cover  it  with  sour  milk.  By  changing  the  milk  once  or  twice,  it 
will  keep  a week  or  more.  Before  cooking,  wash  the  milk  from  the 
meat,  and  lay  it  in  a little  soda  water  a few  minutes.  It  will  make  it 
very  tender.  Or  hang  the  meat  in  the  well. 

Mr.  Runge  has  published  the  following  method  for  preserving 
meat : “ In  an  earthen  pot,  provided  with  a good  lid,  pour  an  ounce 

of  concentrated  acetic  acid ; place  over  it,  so  that  it  may  not  touch,  a 
grate  of  ozier  or  wood,  and  on  this  lay  the  meat  to  be  preserved,  and 
then  cover  with  the  lid.  The  acid,  evaporating  slowly,  envelopes  the 
meat,  and  at  the  end  of  twelve  days  or  a fortnight,  it  is  both  tender 
and  sweet,  with  an  excellent  flavor.” 

Pickling  Meat. — Prof.  Rafinesque  strongly  denounces  the  use  of 
saltpeter  in  brine  intended  for  the  preservation  of  flesh  to  keep  for 
food.  That  part  of  the  saltpeter  which  is  absorbed  by  the  meat,  he 


688 


PRACTICAL  CYCLOPAEDIA. 


says,  is  nitric  acid,  or  aquafortis,  a deadly  poison ; animal  flesh,  pre- 
vious to  the  addition  of  the  former,  only  possesses  a nutritious  virtue. 
This  is  destroyed  by  the  chemical  action  of  salt  and  saltpeter ; and,  as 
the  Professor  remarks,  the  meat  becomes  as  different  a substance  from 
what  it  should  be,  as  leather  is  from  raw  hide  before  it  is  subjected  to 
the  process  of  tanning.  He  ascribes  to  the  pernicious  effects  of  this 
chemical  change,  all  the  diseases  which  are  common  to  mariners  and 
others  who  subsist  principally  upon  salted  meat— such  as  scurvy,  sore 
gums,  decayed  teeth,  ulcers,  &c.;  and  advises  a total  abandonment  of 
the  use  of  saltpeter  in  making  pickles  for  beef,  pork,  &c.,  the  best  sub- 
stitute for  that  article  being,  he  says,  a small  quantity  of  sugar,  which 
renders  the  meat  sweeter,  more  wholesome,  and  equally  as  durable. 

Smoking  Meat. — As  bark  contains  the  essential  oils  of  the  tree,  its 
smoke  is  not  so  desirable  as  that  of  wood.  That  of  corncobs  is,  by 
many,  esteemed  very  highly;  but  perhaps  the  sweetest  and  purest 
smoke  is  obtained  from  dry  hickory  sapwood  without  the  bark. 

To  Preserve  Smoked  Meat. — A friend  of  mine  for  several  years  past 
has  preserved  his  bacon  from  flies  and  insects  in  the  following  man- 
ner : When  the  meat  is  well  smoked,  he  carefully  packs  it  away  in 
large  casks  or  boxes,  thoroughly  buried  in  shelled  corn.  By  this  sim- 
ple process  he  assures  me  that  he  has  never  failed  in  preserving  his 
meat  in  good  order  until  the  last  piece  was  gone.  It  should  be 
placed  where  moisture  will  not  cause  the  corn  or  meat  to  mold. 

A Belfast  (Ireland)  paper  states  that  meat,  first  dried  in  a current 
of  air,  and  then  hung  up  in  a close  chamber,  and  exposed  for  twenty 
or  thirty  minutes  to  the  fumes  of  burning  sulphur,  will  keep  as  long 
as  required.  The  meat  before  packing  must  be  further  dried,  and  then 
covered  with  some  impervious  substance. 

The  Preservation  of  Meat  by  Molasses. — Mr.  Marqueritte  states  in 
I! Invention,  that  meat  may  be  preserved  by  molasses  alone  in  the 
most  perfect  manner,  and  with  the  following  important  advantages : It  has 
an  agreeable  flavor,  it  produces  no  scurvy  or  other  disorders  which  result 
from  the  use  of  salt  food,  and  it  may  be  prepared  at  a moderate  price. 

The  process  consists  simply  in  cutting  the  meat  into  pieces  of  mod- 
erate size  and  dropping  them  into  molasses,  such  as  is  obtained  from 
the  sugar  manufactories  or  refineries.  By  a natural  process  of  osmose, 
the  lighter  juices  of  the  meat  pass  out,  and  the  heavier  molasses  pen- 
etrates inward  to  every  part  of  the  meat.  When  the  external  molas- 
ses has  acquired  a certain  degree  of  liquidity  from  the  mixture  of  the 
juices  of  the  meat,  it  is  a sure  sign  that  the  meat  is  thoroughly  im- 
pregnated. It  is  now  taken  out  of  the  molasses,  thoroughly  washed, 


PRESERVATION  OF  MEATS. 


689 


and  hung  in  a current  of  air  to  dry.  After  it  is  completely  dry,  it 
miy  be  packed  in  boxes  and  sent  all  over  the  world  without  experi- 
encing any  change  whatever. 

Preserving  Meats  and  Vegetables. — Partially  boiled  or  roasted  meat, 
free  from  all  taint,  and  half  dressed  vegetables,  are  introduced  into  a 
tin  cannister,  which  is  then  soldered  up,  with  the  exception  of  a small 
nole  in  the  lid.  The  cannister  is  then  placed  in  a bath  of  boiling  salt 
brine,  which  is  heated  a few  degrees  above  the  boiling  point  of  water, 
and  when  it  is  noticed  that  steam  issues  copiously  from  the  aperture, 
the  canister  is  lifted,  and  the  hole  in  the  lid  instantly  filled  with  a 
drop  of  solder,  thus  hermetically  sealing  the  vessel.  The  success  of 
this  operation  is  indicated  by  the  end  of  the  canister  becoming  slight- 
ly concave  by  the  pressure  of  the  atmosphere  upon  it.  Meat  thus 
prepared  has  kept  fresh  twenty  years.  Pure  butter,  melted  and 
brushed  over  the  surface  of  fresh  meat,  preserves  it  from  contact  with 
the  air,  and  it  will  remain  unchanged  for  a much  longer  period  than 
when  exposed  to  the  air.  Vinegar,  containing  a few  drops  of  creo- 
sote, brushed  over  fresh  meat,  will  also  preserve  it  from  decomposition 
for  several  days  during  warm  weather. 

Preservation  of  Pork. — Pork  presents  the  readiest  facilities  for 
preservation.  It  should  not  be  put  down  till  the  animal  heat  has  ful- 
ly passed  off,  and  it  is  cold  throughout.  When  packed,  with  from  for- 
ty to  fifty  pounds  of  salt  to  the  hundred  of  pork,  interspersed  between 
the  layers,  and  the  barrel  filled  with  soft  water  so  as  to  fully  cover  the 
meat,  and  left  in  a cool  place,  no  further  care  need  be  taken,  except 
that  it  must  be  kept  covered  with  brine.  In  the  colder  latitudes  it 
may  be  kept  fresh  all  winter  by  being  packed  in  a barrel  with  snow, 
or  suspended  on  the  north  side  of  a building.  Freezing  results  in  no 
material  injury  to  its  qualities. 

Pickled  Pork  said  to  be  Equal  to  Fresh. — A correspondent  of  the 
Scientific  American  directs  as  follows  : “Let  the  meat  cool  thorough- 
ly ; cut  into  pieces  four  to  six  inches  wide ; weigh  them,  and  pack  as 
tight  as  possible  in  the  barrel,  salting  very  lightly.  Cover  the  meat 
with  brine  made  as  strong  as  possible.  Pour  off  a gallon  of  the  brine 
and  mix  with  it  one  tablespoonful  of  saltpeter  for  every  hundred 
pounds  of  meat,  and  return  it  to  the  barrel.  Let  it  stand  one  month. 
Then  take  out  the  meat ; let  it  drain  twelve  hours.  Put  the  brine  in 
an  iron  kettle,  add  one  quart  of  molasses,  or  two  pounds  of  sugar,  and 
boil  until  perfectly  clear.  When  it  is  cold,  return  the  meat  to  the 
barrel,  and  pour  on  the  brine.  Weight  it  down,  and  keep  it  covered 
close,  and  you  will  have  the  sweetest  meat  that  you  ever  tasted.” 


690 


PRACTICAL  CYCLOPAEDIA. 


Another  method  that  has  been  recommended  is  to  boil  the  brine, 
skim  off  all  the  impurities,  and  pour  it  on  hot.  The  salt  strikes 
into  the  meat  while  hot  in  a short  time,  as  the  pores  are  enlarged  by 
heat.  Tt  has  been  tried  by  many  different  persons,  and  liked. 

The  following  is  also  recommended  : After  the  bone  and  lean  has 
been  removed  from  the  broadside,  cut  in  pieces  about  ten  inches 
square.  Place  a layer  of  salt  on  the  bottom  of  the  barrel,  and  then  a 
layer  of  pork,  with  the  rind  down,  and  so  on  until  the  whole  is  packed. 
After  standing  a day  or  two,  make  a strong  brine,  and  turn  over  the 
pork  enough  to  cover  it.  We  have  always  cured  our  pork  in  this  way, 
and  have  never  lost  any ; it  has  kept  perfectly  sweet. 

To  Cut  up  and  Cure,  Pork. — The  directions  here  given  are  from 
the  New  York  Tribune:  The  first  operation  is  to  take  off  the  head, 
pretty  well  up  to  the  shoulders,  by  cutting  the  flesh  with  a sharp 
knife,  and  the  bone  with  an  ax.  Cut  off  the  ears  as  close  as  possible  ; 
divide  the  jowls  from  the  upper  part  of  the  head,  on  a line  with  the 
mouth,  by  knife  and  ax.  These  are  excellent  salted  and  smoked,  or 
they  may  go  into  head  cheese.  This  is  made  of  the  upper  part  of  the 
head,  with  the  souse,  or  else  it  goes  into  the  oven  for  baked  pig’s  head, 
in  which  case  two  inches  of  the  snout  must  be  cut  off  for  souse.  The 
next  cut  is  to  sever  the  ribs  close  to  the  backbone  along  each  side, 
and  take  out  the  backbone  for  roasting.  Now  cut  the  leaf  fat  loose 
from  the  ribs  forward,  and  seize  it  with  a strong  grip  and  pull  it  and 
the  kidneys  out,  and  then,  with  a knife  inserted  under  the  ribs,  cut 
them  loose  with  as  little  meat  as  possible.  Now  cut  off  both  hams, 
and  cut  them  apart,  taking  out  the  tail-piece,  wedge-shaped,  and  trim 
the  hams  to  a handsome  shape,  with  only  a short  leg  on  each.  Now 
cut  the  shoulders  off  in  the  same  way,  taking  out  quite  a chunk  of  fat 
meat  of  the  back  between  them.  Then  cut  up  the  sides,  if  wanted  for 
pickled  pork,  in  sizes  to  suit ; if  intended  for  side  bacon,  leave  them 
whole  in  two  pieces.  If  your  pig  is  not  large,  and  you  want  fresh 
roasts,  you  need  not  take  out  the  backbone,  but  cut  it  with  portions 
of  the  ribs  and  sides  into  suitable  sized  roasting  pieces.  If  your  pig 
is  very  fat,  and  as  lard  is  worth  more  than  pork,  trim  the  joints  and 
sides  closely,  and  cut  it  up  fine  for  lard.  These  with  the  leaf  must  be 
put  in  a kettle  over  a slow  fire,  so  as  not  to  burn,  without  water,  and 
cooked  till  all  the  water  is  wholly  evaporated,  and  the  scraps  thor- 
oughly cooked.  Such  lard  will  keep  sweet. 

It  will  be  most  convenient  for  you  to  dry-salt  your  bacon.  First 
sprinkle  a little  saltpeter — four  ounces  to  one  hundred  pounds  of  meat 
— and  then  rub  half  a gill  to  a gill  of  molasses  upon  each  joint,  and 


PRESERVATION  OF  MEATS. 


691 

•a 

let  them  lay  a day  or  two ; then  rub  them  with  fine  hot  salt — six 
pounds  to  one  hundred  pounds  of  meat — and  lay  them  upon  the  floor, 
or  on  a table,  as  many  days  as  a joint  weighs  pounds,  rubbingddiem 
over  once  in  the  time.  Salt  the  side  pork  in  the  same  way,  and  after- 
ward pack  it  in  brine  as  strong  as  salt  will  make  it. 

When  the  joints  are  ready  to  smoke,  brush  off  all  the  loose  salt,  or 
rub  it  off  with  a wet  cloth,  but  do  not  put  them  in  water,  and  sprin- 
kle them  well  with  red  pepper.  Smoke  them  with  any  sweet  wood, 
and  be  sure  never  to  heat  them,  nor  to  make  a smoke  in  wet  days. 
Let  your  smoke  house  be  open  for  the  smoke  to  escape,  aud  do  not 
hurry  the  business,  and  you  will  have  sweet  bacon.  It  will  take  two 
or  three  weeks  to  smoke  a ham  of  sixteen  pounds  weight.  Never  use 
rotten  wood.  After  your  joints  are  smoked  to  suit  you,  put  each  in  a 
loose  cotton  bag,  and  hang  up  the  joint  by  the  string,  not  by  the  bag, 
in  a cool,  dry  room,  and  your  hams  will  keep  for  years. 

English  Receipt  for  Curing  Bacon. — So  soon  as  the  meat  comes 
from  the  butcher’s  hand,  rub  thoroughly,  and  fill  every  crevice  with 
fine  salt.  Next  day  scrape  off  the  salt  not  absorbed,  cleanse  out  the 
vessel,  and  salt  the  pork  as  before.  Eepeat  this  three  days.  The 
fourth  day,  use  pulverized  saltpeter  with  a handful  of  common  salt — 
one-quarter  of  a pound  of  saltpeter  to  seventy  pounds  of  meat.  Then 
mix  one  pound  of  coarse  brown  sugar,  one  pint  of  common  molasses, 
and  pour  over  the  saltpeter;  repeat  this  four  times  a day  for  three 
days,  and  then  twice  a day  for  a month.  Smoke  with  maple  or  hick- 
ory chips,  or  clean,  fresh  corn  cobs. 

To  Cure  Hams. — Curing  and  keeping  ham  so  as  to  have  it  keep 
sweet  and  good  the  year  round  is  a matter  which  interests  every 
housekeeper  and  lover  of  good  ham. 

To  every  one  hundred  pounds  of  meat  take  seven  pounds  salt,  two 
ounces  saltpeter,  one  ounce  Cayenne  pepper,  five  pounds  brown  sugar, 
(or  two  quarts  molasses.)  In  packing  the  hams,  use  one-half  the  salt. 
The  rest  of  the  salt,  with  the  other  ingredients,  should  be  put  in  wa- 
ter enough  to  cover  the  meat ; boil  and  skim,  but  let  it  stand  until 
cool ; then  pour  it  over  the  hams.  Let  them  remain  in  this  brine  six 
weeks,  then  rinse  and  smoke.  This  method  is  said  to  give  good  sat- 
isfaction. 

2.  A friend,  at  whose  house  we  have  eaten  the  most  delicate  fla- 
vored ham,  says  : After  trying  various  ways  of  curing  hams,  we  pre- 
fer the  following  as  cheapest  and  best : As  soon  as  the  animal  heat 
is  gone,  rub  the  hams  thoroughly  with  hot  salt,  pack  them  edgeways 
on  a large  table  in  the  cellar,  let  them  stand  three  or  four  days,  and 


692 


PRACTICAL  CYCLOPAEDIA. 


repeat  the  process,  and  let  them  stand  as  much  longer.  Then  smoke 
and  hang  them  in  a cool  place.  If  not  used  up  before  warm  weather, 
cut  the  ham  in  slices  the  same  as  for  frying,  and  fry  until  nearly  done. 
Pack  in  a stone  jar,  and  turn  the  fat  fried  out  over  the  slices,  having 
as  much  as  two  inches  thick  over  the  top  of  the  meat.  Cover  the  jar 
air  tight  and  set  in  the  cellar. 

3.  From  Prof.  Loomis,  in  the  U.  S.  Agricultural  [Report:  There 
is  no  species  of  food  for  which  insects  seem  to  have  so  decided  a pre- 
ference as  hams.  The  pickle  for  hams  may  be  made  in  the  same  man- 
ner and  of  the  same  proportions  as  that  for  beef,  only  that  it  should 
not  be  used  hot,  as  in  the  case  of  beef.  Sugar  or  molasses  may  be  ad- 
ded to  this  pickle,  as  fancy  indicates.  The  time  of  remaining  in  the 
pickle  will  depend  on  the  size  of  the  ham — from  one  to  two  months — 
when  it  is  to  be  smoked  until  the  curative  process  is  complete.  This 
can  only  be  determined  by  the  amount  of  pickling  it  has  received.  As 
the  preservation  is  accomplished  by  the  joint  effect  of  two  processes, 
one  must  respond  to  the  other ; if  one  has  been  deficient,  the  other 
must  make  good  the  loss.  After  the  preservation  is  supposed  to  be 
complete,  the  usual — perhaps  the  most  effectual — guarantee  against 
insects  is  to  sew  the  hams  up  in  close  sacks  and  cover  them  with  a 
solution  of  lime  or  whitewash.  This  also  serves  as  a covering  to  ex- 
clude the  air. 

4.  From  John  H.  Gardiner,  Jamestown,  It.  I.,  who  says : Permit 
me  to  give  you  a recipe  that  will  not  only  save  a ham  through  the 
whole  year,  but  will  be  fit  to  either  boil  or  fry  : 

For  such  sized  hams  as  can  be  cut  from  hogs  weighing  250  pounds, 
average,  I take  one  ounce  saltpeter,  one  ounce  saleratus,  half  pint  mo- 
lasses, and  a large  handful  fine  salt,  to  each  ham  and  shoulder.  Mix 
all  together  in  a tub  or  half  barrel.  Then,  with  a small  cloth  rub 
each  piece  and  place  in  a cask.  Do  this  twice  each  day  for  three 
weeks,  and  they  are  ready  to  smoke.  For  larger  hams  increase  in 
proportion. 

Smoking  is  another  process  requiring  some  care.  Be  careful  not 
to  smoke  too  much.  Hams  want  to  be  dried  as  well  as  smoked.  I 
would  recommend  a little  smoke  each  day  for  two  weeks,  and  then 
take  down,  roll  in  Union  newspapers,  put  them  in  bags,  and  hang 
them  in  an  upper  room,  and  you  can  then  have  good  hams  the  year 
round.  This  is  much  better  than  packing  in  brine,  as  they  will  al- 
ways be  too  salt. 

5.  The  Western  Christian  Advocate  publishes  the  following:  To 
every  sixty  pounds  of  ham  take  one  pint  of  fine  salt  and  one  ounce. 


PRESERVATION  OF  MEATS. 


693 


of  saltpeter.  Pack  in  a clean  oak  cask,  sprinkling  the  salt  between 
the  layers  of  meat.  Dissolve  the  saltpeter  and  pour  it  over  the  whole 
adding  sufficient  pure  water  to  cover.  Soft  water  is  best.  Let  them 
he  under  the  brine  six  weeks,  then  smoke. 

6.  Mr.  It.  Gr.  Pardee  said  before  the  American  Institute  Farmers' 
Club : — Hams  can  be  made  almost  as  delicate  as  tender  chicken.  All 
hams  should  be  cured  by  the  following  compound  of  articles : To  one 
hundred  pounds  of  hams  use  eight  or  nine  pounds  of  rock  salt ; two 
ounces  saltpeter ; two  pounds  of  white  sugar ; one  quart  of  best  syrup ; 
four  ounces  saleratus ; one  ounce  alspice.  These  materials  are  boiled 
and  scummed  in  ten  or  twelve  gallons  of  water,  and  the  hams  packed 
in  a barrel ; and  the  brine  put  on  cool,  adding  water  if  necessary  to 
cover  the  hams.  None  but  a new  oak  barrel  should  be  used.  Scald 
the  barrel  and  cool  it  before  putting  in  the  hams.  Let  them  lay 
three  weeks  and  then  take  them  out  and  air  them  twenty-four  hours ; 
put  them  back  again  three  weeks,  and  then  take  them  out  and  dry 
them  thoroughly  before  smoking,  which  is  done  in  an  airy  smoke  house, 
with  cobs  and  maple  or  hickory  chips.  It  is  then  a most  delicious  ar- 
ticle of  food.  In  smoking,  be  careful  to  keep  your  hams  cool ; never*, 
allow  fire  enough  to  heat  the  meat. 

7.  For  curing  hams  and  shoulders,  a Virginian  gives  the  following 
receipt,  which  he  thinks  cannot  be  beat : 

Supposing  the  hogs  are  killed  at  daybreak,  as  is  usual  among  far- 
mers, they  should  hang  from  twenty-four  to  thirty-six  hours  before 
being  cut  up,  or  till  the  animal  heat  has  entirely  departed.  Upon 
each  joint  upon  the  skin  side  rub  well  half  a teaspoonful  of  saltpeter; 
then  rub  salt  of  a good  quality  on  both  sides  well,  leaving  the  salt 
about  one-quarter  inch  thick  on  the  flesh  side  of  the  piece  of  meat. 
After  salting  they  should  be  packed  in  a close  trough  or  box,  tight  and 
close  enough  to  hold  brine ; lay  them  in  the  box  with  the  skin  side 
down,  taking  care  that  the  pieces  do  not  touch  each  other,  being  kept 
separate  by  the  salt.  If  large  hams  let  them  remain  in  the  box  un- 
disturbed for  five  weeks ; if  small  size,  for  four  weeks.  Take  them 
out,  scrape  off  the  salt,  rub  them  all  over  with  hickory  ashes,  hang  up 
in  smoke  house  hock  down  ; smoke  moderately  for  four  weeks,  making 
only  two  fires  a day,  and  they  are  to  be  made  of  hickory  chips.  About 
the  first  of  March  take  down  the  pieces  and  rub  them  again  with  hick- 
ory ashes,  and  hang  them  again  in  smoke  house  where  they  can  re- 
main the  whole  year.  Care  must  be  taken  not  to  let  the  hams  touch 
each  other  in  the  smoke  house.  If  a green  mould  should  appear  on 
the  outside  it  only  insures  it  against  spoiling. 


694 


PRACTICAL  CYCLOPAEDIA. 


8.  Here  is  a receipt  furnished  to  the  Country  Gentleman  by  a cor- 
respondent, and  highly  recommended  by  the  editors : — Although  it  in- 
volves some  more  trouble  than  may  be  necessary  in  other  receipts,  the 
excellence  of  the  result  is  thought  more  than  a compensation  : One 
pound  and  a half  of  salt,  one-quarter  of  a pound  of  saltpeter,  and  one 
ounce  of  black  pepper.  Mix  these  well  together,  and  rub  the  ham 
well ; cover  it  with  what  remains;  let  it  be  six  days  without  moving; 
then  add  one  pound  of  molasses,  after  which  turn  the  ham  every  day 
and  sprinkle  it  with  the  pickle  for  five  weeks.  Then  dry  it  well  and 
hang  it  up  in  a temperate  heat  to  dry  thoroughly. 

9.  We  add  a receipt  published  several  times  by  the  Germantown 
Telegraph,  which  says : After  using  it  for  about  twenty  years,  and 
comparing  the  hams  so  cured  by  a dozen  different  processes,  we  are 
more  than  convinced  of  its  superiority.  It  is  this  : To  one  gallon  of 
water  take  one  and  - a half  pounds  of  salt,  half  pound  of  sugar, 
half  ounce  of  saltpeter,  half  ounce  of  potash.  In  this  ratio 
the  pickle  to  be  increased  to  any  desired  quantity.  Let  these  be  boil- 
ed together,  until  all  dirt  from  the  sugar  rises  to  the  top  and  is  skim- 
med off.  Then  throw  it  into  a tub  to  cool,  and  when  cold  pour  it  over 
your  beef  or  pork,  to  remain  the  usual  time,  say  four  or  five  weeks. 
The  meat  must  be  well  covered  with  pickle,  and  should  not  be  put 
down  for  at  least  two  days  after  killing,  during  which  time  it  should  be 
slightly  sprinkled  with  powdered  saltpeter,  which  removes  all  surface 
blood,  &c.,  leaving  the  meat  fresh  and  clean. 

Several  of  our  friends  have  omitted  the  boiling  to  the  pickle,  and 
found  it  to  answer  equally  as  well.  It  will  not,  however,  answer  quite 
as  well.  By  boiling  the  pickle  it  is  purified — for  the  amount  of  dirt 
which  is  thrown  off  by  the  operation  from  the  salt  and  sugar,  would 
surprise  any  one  not  acquainted  with  the  fact. 

To  Cure  Hams  Without  Smolce. — “After  trimming  hams  pork -house 
style,  and  rubbing  them  well  with  salt,  sprinkle  salt  over  a floor  or 
platform,  and  lay  them  down  flesh  side  up,  in  such  manner  as  to  econo- 
mize space.  To  each  ham  give  a teaspoonful  of  pulverized  saltpeter, 
then  pack  on  salt  as  long  as  it  will  lay.  In  this  condition  leave  them 
until  they  have  taken  salt,  and  before  the  fly  makes  its  appearance. 
Then  take  them  up,  knock  and  rub  off  with  a wet  cloth,  all  adhering 
salt,  expose  them  to  the  air  to  dry,  and  when  dried  hang  them  up  in 
a high,  dry,  dark  and  airy  loft,  to  cure  without  smoke.  Thus  cured 
they  will  pass  in  any  market  or  meet  the  palate  of  the  most  fastidious 
epicure.” 

lo  Keep  Smoked  Ham  or  Shoulder  Through  the  Summer. — As  soon 


/ 


PRESERVATION  OF  MEATS.  695 

as  moderately  smoked,  cut  it  up  in  slices  ^s  if  for  the  table,  and  fry 
until  about  half  cooked ; then  pack  away  tightly  in  the  lard  that  fries 
out  of  it ; if  that  is  not  sufficient,  adding  melted  lard  until  it  is  entire- 
ly covered,  so  that  it  will  not  mould.  Keep  it  covered,  and  in  five 
minutes,  at  any  time,  you  can  finish  cooking  a few  pieces  for  a hur- 
ried meal,  and  you  will  find  it  a superior  way  to  any  other  for  preser- 
ving ham  or  bacon,  salted  and  smoked  just  to  your  taste,  as  well  as 
the  most  convenient. 

2.  Slice  and  trim  ready  for  cooking ; pack  in  a stone  jar,  alterna- 
ting a layer  of  ham  and  lard  ; cover  tight,  and  it  will  keep  perfectly 
sweet  for  a year.  Or,  cut  in  slices  ready  to  fry,  pack  snugly  in  stone 
jars,  and  cover  with  lard  barely  warm  enough  to  run.  Of  course,  as 
the  meat  is  used  the  layers  remaining  must  be  covered. 

3.  After  the  hams  are  smoked,  put  them  back  into  the  brine  from 
which  they  were  taken,  if  it  is  in  good  condition.  The  hams  will  get 
no  salter,  and,  if  kept  covered  with  brine,  neither  the  air  nor  flies  can 
touch  them,  and  they  will  remain  sweet  and  good  until  used. 

4.  Make  sacks  for  them  of  a yard  square  of  good  sheeting.  Put 
them  up  befoi^  infected  by  flies,  one  in  a sack.  Cut  up  sweet  hay 
about  one  inch  long,  and  put  in  the  sacks  around  the  hams,  keeping 
them  from  the  bag.  Tie  up  and  hang  up  in  the  smoke-house,  or  some 
cool,  dry  place  ; the  hay  and  bag  will  keep  away  the  flies,  and  allow 
the  escape  of  moisture,  so  that  they  will  not  mould.  If  well  cured 
and  thoroughly  smoked,  one  may  depend  on  having  good  hams  as  long 
as  they  last. 

To  Prevent  Skippers  in  Hams . — Mr.  W.  McWillie,  in  the  Cotton 
Planter , says : Simply  keep  your  smoke-house  dark,  and  the  moth 
that  deposits  the  egg  will  never  enter  it.  He  keeps  hams  hanging  in 
his  smoke-house  till  three  years  old,  as  free  from  insects  as  when  first 
hung  up.  He  also  recommends  smoking  with  green  hickory,  as  im- 
proper wood  is  liable  to  destroy  the  flavor. 

2.  A correspondent  of  the  Am.  Agriculturist  tells  us  that  if  smoked 
hams  be  washed  clean  and  rubbed  well  with  saleratus,  a coating  will 
be  formed  which  insects  will  not  penetrate. 

To  give  any  Ham  the  Smoky  laste. — Mix  equal  parts  of  vinegar 
and  tar.  Dip  the  ham  into  it  for  a few  minutes.  Then  pour  off  and 
broil. 

Preservation  of  Beef. — At  moderate  temperatures  exposure  to  a dry 
currant  of  cool  air  will  preserve  fresh  beef  quite  as  long  as  it  can  be 
kep  * in  an  ice  chest.  The  most  convenient  arrangement  is  to  suspend 
the  meat  in  a north  open  window,  another  window  or  door  being  open 


696 


PRACTICAL  CYCL0P2EDIA. 


so  as  to  create  a draught  of  air.  It  should  not  lie  in  a dish,  as  the 
under  side  will  be  prevented  from  drying.  Meat  once  placed  upon 
ice  prepares  itself  to  decay  at  that  temperature,  and,  if  removed,  spoils 
quickly.  If  meat  has  once  been  in  the  marketman’s  ice-chest,  after 
being  carried  home  on  a hot  summer’s  morning,  it  will  hardly  keep 
sweet  three  hours,  whether  it  be  on  ice  or  not. 

Dried  or  Jerked  Beef. — In  the  dry  cooler  latitude  of  the  Northern 
United  States,  this  mode  may  be  successfully  practiced  in  almost  any 
season,  but  usually  only  in  the  cooler.  For  jerking,  if  the  weather  be 
fine,  and  exposure  to  wind  favorable,  little  salt  may  be  required ; but 
for  large  and  heavy  rounds,  rub  the  meat  thoroughly  with  hot  salt. 
To  meet  with  success,  great  care  is  necessary  that  the  salt  be  rubbed 
over  every  part  of  the  surface,  and  into  every  crevice  where  air  may 
penetrate.  This  should  be  repeated  once  or  twice  daily  for  three  or 
four  days.  Unless  the  weather  be  quite  cool,  success  will  not  be  cer- 
tain with  heavy  pieces.  A surer  and  less  inconvenient  method  is  to 
place  the  meat  in  an  ordinary  beef  pickle  until  it  has  had  time  to  be- 
come thoroughly  salted  through,  say  from  ten  to  fifteen  days,  accord- 
ing to  size.  It  is  then  hung  where  dry  air  may  ha^fe  free  access. 
Care  is  to  be  used  that  it  be  kept  cool,  or  but  moderately  warm,  while 
drying. 

Salted  Beef. — There  is  little  difficulty  in  keeping  salt  beef  in  an  or- 
dinary farm  cellar  through  the  summer,  but  it  is  quite  otherwise  when 
prepared  for  market  or  transportation.  If  salted  sufficiently  to  secure 
it  against  changes  of  temperature,  it  becomes  so  salt  and  hard  as  to 
be  comparatively  unpalatable  and  worthless.  Of  this  nature  must 
necessarily  be  “army  beef.”  The  question  with  the  farmer  is  not 
whether  he  can  keep  beef  by  salting,  but  how  to  salt  it  so  as  not  to 
cause  the  loss  of  its  qualities.  The  cask  must  be  perfectly  sweet.  If 
meat  has  ever  once  “taken  hurt,”  it  is  impossible  ever  to  render  it 
safe  again.  The  winter  pickle  should  never  be  retained  for  sum- 
mer. As  warm  weather  comes  on,  a,  new,  clean  brine  should  be  sub- 
stituted. 

The  materials  and  proportion  of  the  pickle  vary  much  in  different 
localities,  and  according  to  the  taste  of  individuals.  The  following  is 
substantially  good  : Make  the  pickle  of  strength  to  bear  a fresh  egg 
above  the  surface  to  the  size  of  a quarter  of  a dollar ; add  one  ounce 
of  saltpeter  to  fifteen  to  twenty  pounds  of  meat ; one  pound  of  sugar, 
or  one  and  a half  pints  molasses  in  same  proportion  if  desired.  After 
the  meat  is  packed  in  the  barrel,  the  pickle  is  turned  on  boiling  hoi . 


PRESERVATION  OF  MEATS.  697 

The  spring  pickle  is  of  similar  proportions,  except  being  without  salt- 
peter, and  without  being  heated. 

2.  The  editor  of  the  Country  Gentleman  recommends  for  corning : 
Two  pounds  brown  sugar  to  eight  gallons  of  water,  also  one  quart  of 
molasses,  four  ounces  of  niter,  and  fine  salt  till  it  will  float  an  egg. 
This  is  enough  for  two  quarters  of  beef. 

3.  A correspondent  of  the  same  paper  says  : For  one  hundred 
pounds  beef  take  six  gallons  water,  nine  pounds  salt,  half  fine  and 
half  coarse,  three  pounds  brown  sugar,  one  quart  molasses,  three  oun- 
ces saltpeter,  and  one  ounce  potash.  Put  the  above  ingredients  into 
a kettle,  and  boiling  take  off  the  scum.  As  soon  as  the  scum  ceases 
to  rise,  take  it  off  the  fire,  and,  when  cold,  pour  it  in  the  barrel  on  the 
beef.  The  beef  should  be  rubbed  with  fine  salt  before  packing  in  the 
barrel.  Mr.  Tucker,  the  editor,  recommends  this  also  very  highly. 

4.  To  one  hundred  pounds  meat  take  eight  pounds  salt,  two  ounces 
saltpeter,  two  ounces  pearlash,  one  ounce  and  a half  of  Cayenne  pep- 
per, two  pounds  sugar,  (or  one  quart  molasses.)  In  packing  the  beef 
use  one-half  the  salt ; the  rest  of  the  salt,  with  the  other  ingredients, 
should  be  put  in  water  enough  to  cover  the  meat ; boil  and  skim,  but 
let  it  stand  until  cool ; then  pour  it  over  the  beef.  Let  them  remain 
in  this  brine  six  weeks,  then  rinse  and  smoke.  Beef  cured  this  way 
will  keep  through  the  summer,  it  is  said,  and  not  get  too  salty.  This 
pickle  is  also  recommended  for  hams. 

5.  This  is  preferred  by  many  : Pack  the  beef  with  two  pounds  salt 
to  the  one  hundred  pounds  meat,  in  tight  boxes  or  barrels ; let  it  re- 
main two  or  three  days  for  the  salt  to  absorb  the  blood  from  the  meat; 
then  take  it  out,  wash  it  clean,  and  pack  with  seven  pounds  salt  to  the 
one  hundred  pounds  meat,  and  two  ounces  saltpeter,  in  good  barrels. 
Beef  cured  in  this  way  will  keep  in  the  summer  on  a sea  voyage.  The 
meat  is  rendered  harder,  however,  and  not  so  sweet  as  when  cured  ac- 
cording to  the  previous  recipe. 

6.  “For  one  hundred  pounds  of  beef  six  quarts  of  salt,  (or  ten  lbs.,) 
four  pounds  of  sugar,  four  ounces  of  saleratus,  two  ounces  of  saltpe- 
ter. Pulverize  the  saltpeter,  and  mix  the  whole  together.  Put 
it  on  as  you  pack  the  beef.  Pack  close,  and  put  a stone  on  to  keep  it 
down.” 

7.  To  one  hundred  pounds  beef  take  four  quarts  salt,  and  half  an 
ounce  saltpeter,  with  which  rub  the  beef  well,  and  pack  tight  in  clean 
barrels.  After  it  has  stood  a few  days,  draw  off  all  the  brine  formed, 
which  is  bloody  and  injurious  to  the  beef.  Then  cover  the  beef  with 


698 


PKACTICAL  CYCLOPAEDIA. 


a fresh  cold  brine,  strong  enough  to  bear  an  egg,  adding  to  it  half  an 
ounce  saltpeter. 

8.  For  one  hundred  pounds  beef  take  five  pounds  salt,  one  pound 
loaf  sugar,  and  two  ounces  saltpeter,  which  heat  slowly  until  dis- 
solved in  three  gallons  of  water,  when  skim  and  pour  cold  or  hot  over 
the  beef. 

9.  “To  one  hundred  pounds  beef  eight  pounds  clean  coarse  salt,  two 
ounces  niter,  a pound  and  a half  of  sugar,  and  four  gallons  water.  Re- 
move  the  scum,  and  let  the  rounds  and  other  drying  beef  remain  in 
the  pickle  from  nine  to  fourteen  days.  Beef  is  not  improved  by  smo- 
king. Boiling  meat  will  keep  all  winter  in  this  pickle." 

10.  Said  to  be  excellent : To  one  hundred  pounds  of  beef,  four  quarts 
of  salt,  two  ounces  of  saltpeter,  and  one  pint  of  molasses.  Mix  well 
in  water  enough  to  cover  the  meat. 

O ( 

To  Prepare  Beef  for  Drying. — From  the  Western  Christian  Advo- 
cate : Cut  the  piece  lengthwise  of  the  grain,  not  too  large  or  too  small. 
Rub  each  piece  separately  in  cold  salt,  and  place  it  in  a large  wooden 
bowl  or  dish-pan,  or  in  any  suitable  vessel  that  will  hold  the  beef; 
and  then  another  piece,  and  so  on  until  it  is  all  nicely  packed ; cover 
it  up  and  set  in  a moderately  warm  place ; let  it  stand  a week,  then 
smoke  it,  and  lay  a few  pieces  of  it  at  a time  on  a dripping  pan,  aftei 
it  has  been  well  drained,  and  set  in  the  oven,  and  let  it  remain  until 
just  heated  through;  then  hang  up  around  the  stove,  and  dry  as 
quickly  as  possible. 

2.  To  thirty-six  pounds  of  meat  one  pound  salt,  one  and  a half  ta- 
blespoonfuls saltpeter — one-third  rubbed  on  once  a day  for  three  or 
four  days,  and  they  are  ready  for  drying  or  smoking.  Equally  goo^ 
for  hams. 


MAKING-  AND  PRESERVING  SAUSAGES,  HEAD 
CHEESE,  ETC. 

Chop  or  grind  the  meat,  and  season  to  taste.  Then  make  into  suit- 
able sized  cakes,  and  fry  until  thoroughly  cooked.  While  frying,  oc- 
casionally press  each  cake  with  a spoon,  that  all  the  watery  particles 
may  be  removed.  Then  place  it  closely  in  stone  or  earthen  jars,  one 
layer  after  another,  until  the  jar  is  filled.  Then  run  warm  lard  over 
it  sufficient  to  perfectly  exclude  the  air ; fasten  a good  thick  paper 
over  the  top,  and  store  them,  away  to  be  used  when  wanted.  When 


MAKING  AND  PRESERVING  SAUSAGES,  HEAD  CHEESE,  ETC.  699 

desired,  the  cakes  may  easily  be  removed,  unbroken  and  perfect,  by 
warming  the  jar — then  put  in  a pan  until  thoroughly  heated  through, 
and  they  are  ready  for  the  table,  as  fresh  and  nice  in  mid-summer  a3 
when  first  made. 

2.  To  make  sausage — wash  your  sausage  meat  in  tepid  water,  but 
do  not  soak  it.  See  that  it  is  free  from  bone,  sinews,  gristle,  &c.,  &c. 
Cut  it  up  in  small  pieces ; to  three  pounds  lean  meat  allow  one  pound 
of  the  leaf  fat ; chop,  or  rather  grind  it  very  fine.  To  this  quantity 
allow  three  ounces  salt,  one-half  ounce  of  ground  black  pepper,  one 
tablespoon  of  powdered  sage.  When  well  mixed,  cook  and  try  one 
of  this  batch  before  you  season  another ; it  is  easy  to  add  seasoning, 
impossible  to  take  it  out,  therefore  be  cautious  in  using  it.  Bemem- 
ber  your  sausage  becomes  more  salt  as  it  dries.  Add  any  spice  you 
like. 

3.  To  thirty-six  pounds  meat,  nine  to  twelve  ounces  salt,  one  ounce 
and  a half  pepper,  one  and  a half  tablespoonfuls  saltpeter ; three  ta- 
blespoonfuls molasses,  six  handfuls  or  more  of  sage. 

4.  Excellent : To  forty  pounds  meat,  one  pound  salt,  three  ounces 
pepper,  half  a pint  pulverized  sage.  Wafm  without  water.  For  pre- 
serving put  them  in  muslin  bags,  about  six  inches  wide,  and  nine  in- 
ches long,  that  have  been  immersed  in  hot  lard  and  wrung  dry.  In 
this  way  they  will  keep,  it  is  said,  six  months  if  desired. 

5.  To  thirty  pounds  of  meat  add  ten  ounces  of  fine  salt,  three  ounces 
of  sage,  one  ounce  and  a fourth  of  pepper,  two  ounces  of  cinnamon, 
md  mix  well  together.  Apply  it  to  the  meat  before  chopping. 

6.  To  thirty  pounds  of  well  cut  meat,  nine  or  ten  ounces  of  clean 
well  rubbed  fine  salt,  four  ounces  of  pepper,  and  one  ounce  of  sage, 
*(f  you  use  a cutter  apply  the  seasoning  after  the  first  operation,  and 
then  pass  it  through  the  machine  again.  Mix  thoroughly. 

7.  For  twenty  pounds  of  chopped  meat,  four  ounces  sage,  ten  ounces 
salt,  one  and  three-fourths  of  an  ounce  of  black  pepper,  one  heaping 
teaspoonful  red  pepper,  one  ordinary  teaspoonful  saltpeter.  The  meat 
should  be  free  from  strings,  and  containing  about  one-fourth  fat — a pro- 
portion of  it  leaf  fat.  This  sausage  is  improved  by  age — put  in  cas- 
ings, and  smoked  moderately.  A Maryland  lady  says  this  is  one  of  the 
best  recipes  for  domestic  sausage  meat  in  the  whole  country.  Of  course 
there  is  no  standard  of  tastes  in  such  matters.  Some  may  think  the 
seasoning  too  high ; others  may  think  the  ingredients  too  few.  Every 
one,  therefore,  should  try  beforeusing  any  recipe  upon  too  large  a scale. 

8.  Take  fat  and  lean  meat,  cut  off  the  rind,  and  season  as  follows : 
To  twenty  pounds  of  meat  add  eight  ounces  of  sage  and  a teaspoonfu! 


700 


PRACTICAL  CYCLOPAEDIA. 


of  ground  black  pepper.  Stir  well  with  tbe  hand : pack  in  tin  pans ; 
when  full  dip  a cloth  the  size  of  the  top  of  the  pan  in  melted  lard,  and 
spread  over  the  pans,  and  turn  them  together  and  place  them  in  a cool 
place. 

9.  For  thirty  pounds  meat,  eight  ounces  fine  salt,  two  and  a half 
ounces  pepper,  two  teacupfuls  sage,  one  teacup  summer  savory. 

10.  For  ten  pounds  meat,  two  ounces  pepper,  an  ounce  and  a half 
of  sage,  four  ounces  salt,  half  ounce  cayenne  pepper.  Mix  well,  add- 
ing some  warm  water  to  make  them  fill  easy.  They  should  be  filled 
in  skins,  and  linked  and  dried  before  cooking. 

11.  Very  excellent  sausages  are  made  with  nearly  equal  parts  of  fat 
and  lean  pork,  finely  chopped  and  seasoned  with  pepper  and  salt ; but 
for  a superior  article  the  following  receipt  is  particularly  recommend- 
ed : Chop,  first  separately  and  then  together,  one  pound  and  a quarter 
of  veal,  free  from  fat,  skin  and  sinew ; and  equal  weight  of  lean  pork, 
and  of  the  inside  fat  of  the  pig.  Mix  well,  and  strew  over  the  meat 
one  ounce  and  a quarter  of  salt,  half  an  ounce  of  pepper,  a nutmeg 
(grated)  and  some  pounded  mace.  Turn  and  chop  the  sausages  until 
they  are  equally  seasoned  through,  and  tolerably  fine ; press  them  into 
a clean  pan,  and  leave  them  in  a very  cool  place.  Form  them,  when 
required  for  table,  into  cakes  something  less  than  an  inch  thick ; flour 
and  fry  them  for  ten  minutes  in  a little  butter. 

Sausage  Skins. — These  are  prepared  by  repeated  soakings  and  wash- 
ings. Then  being  turned,  they  are  scraped  so  free  from  their  slimy 
coat  that  when  blown  up  they  are  perfectly  white  and  nearly  transpa- 
rent. They  are  again  soaked  in  salt  water  several  days,  the  water 
being  changed  daily,  and  are  then  filled  with  sausage  meat  by  some 
of  the  various  implements  devised  for  that  purpose. 

Bologna  Sausage. — Bologna  sausage  is  made  by  using  one-third  of 
lean  beef,  seasoning  more  strongly,  and  boiling  after  stuffing , before 
drying. 

2.  Bologna  sausage  may  be  made  of  any  good  lean  parts  of  fresh 
beef.  Chop  four  pounds  of  beef,  two  pounds  of  fi'esh  lean  pork,  and 
two  pounds  of  suet.  Free  from  strings,  and  mix  thoroughly.  Season 
with  two  ounces  of  salt  and  as  much  powdered  pepper,  and  cloves  as 
suits  your  taste.  Stuff  these  sausages  in  beef  skins  nioely  prepared. 
Boil  them  and  then  smoke  well.  They  are  sometimes  dried  without 
boiling,  and  are  used  raw.  They  are  a very  common  resource  for 
travelers  who  have  to  be  their  own  commissaries.  Sausages  made 
wholly  of  beef  are,  a very  good  article  for  family  use. 

To  Preserve  Mince  Meat. — Mince  meat  may  be  packed  in  stone  jars. 


MAKING  AND  PRESERVING  SAUSAGES,  HEAD  CHEESE,  ETC.  701 

covered  with  molasses  or  lard  so  as  to  exclude  the  air,  and  kept  per- 
fectly sweet. 

To  Keep  Cooked  Meat  from  Flies. — If  you  have  no  safe  put  it  in  the 
stove  oven  when  it  is  cold. 

To  Preserve  Meat  Broth,  Soups  and  Gravy. — When  broth,  soups, 
or  gravy,  are  preserved  from  day  to  day,  in  hot  weather,  they  should 
he  warmed  every  day,  and  put  into  fresh  scalded  pans;  this  renders 
them  less  liable  to  spoil. 

The  Moniteur  Sdentifique  says:  Meat  broth  in  a bottle,  lightly 
closed  with  cotton  has  been  found  to  keep  unaltered  for  more  than  a 
year. 

Preparation  and  Preservation  of  Lard. — In  the  reduction  of  lard 
from  the  tissues  in  which  it  is  contained  some  particles  of  animal  fibre 
are  intermixed,  which  would,  if  exposed  to  air,  yield  to  decay ; but 
being  surrounded  by  the  oil  and  wholly  enclosed  they  are  kept  inactive, 
Yet,  after  some  time,  if  abundant,  they  may  give  an  odor  and  taste 
of  decay.  This  suggests  that  care  should  be  exercised  as  to  the  puri- 
ty of  lard  designed  to  be  kept,  as  wTell  as  the  exclusion  of  the  air  from 
the  vessel.  Stone  jars  (not  earthen)  are  the  most  desirable  vessels. 
The  room  should  be  cool  and  dry. 

To  keep  it  sweet,  it  is  said,  the  lard  of  a hog  about  a year  old,  fat- 
tened upon  corn,  is  the  best,  and  if  carefully  rendered  and  packed  in 
stone  pots  or  sound  oaken  firkins,  and  kept  covered  close,  will  keep  in 
a cool  cellar  just  as  long  as  any  farmer’s  wife  wants  to  keep  it.  Lard 
must  be  thoroughly  cooked  in  rendering ; if  not  it  grows  rancid  in 
warm  weather.  A cooling  room  attached  to  the  ice  house  is  an  excel- 
lent place  to  keep  lard  in  summer.  But  no  matter  where  you  store  it, 
if  it  was  not  well  cooked  in  the  process  of  rendering,  it  will  not  keep 
sweet. 

The  lard  leaf  should  be  tried  separately  from  that  which  comes  off 
the  inwards,  and  kept  for  summer  use. 

Preservation  of  Head  Cheese. — The  more  gelatinous  portions  of  the 
slaughtered  pork,  such  as  the  head,  ears,  and  feet,  being  boiled  until 
reduced  to  the  consistence  of  a jelly,  and  being  seasoned  highly  with 
salt,  pepper  and  spices,  and  pressed  into  a solid  mass,  will  remain  du- 
ring the  cool  weather  without  change.  This  is  perhaps  one  of  the 
most  satisfactory  modes  of  disposing  of  the  odds  and  ends. 


702 


PRACTICAL  CYCLOPAEDIA. 


PEESEEVATION  OF  FISH. 

Preserving  Meat  and  Fish  by  Sugar. — To  preserve  fish  by  sugar, 
open  them  and  rub  tbe  sugar  in,  in  tbe  same  manner  as  salt,  leaving 
it  there  for  a few  days.  If  tbe  fish  be  intended  for  long  keeping,  dry 
it  after  this,  taking  care  to  expose  new  surfaces  to  tbe  air  frequently, 
to  prevent  mouldiness.  Fish  preserved  in  this  manner,  it  is  said,  will 
be  found  when  dressed,  much  superior  to  what  has  been  cured  by  salt 
or  smoke.  For  a salmon  of  six  pounds  weight,  a tablespoonful  of 
brown  sugar  is  sufficient. 

Preservation  of  Shad  and  Lake  White  Fish. — If  immediately  dress- 
ed and  packed  in  ice,  these  and  many  other  kinds  of  fish,  as  halibut, 
mackerel,  haddock,  and  salmon,  will  remain  from  six  to  fifteen  days  en- 
tirely sweet.  The  preservation  by  salt  is  simple,  as  all  fish  require  a 
saturated  solution  of  salt,  i.  e.  such  a quantity  as  always  to  have  a 
quart  or  two  of  salt  remaining  in  the  vessel.  The  fish  should  be  kept 
entirely  under  the  brine,  and  in  a cool  room. 

Preserving  Herring. — If  dressed  immediately  after  being  caught, 
herring  can  be  preserved  from  November  to  April  by  being  packed 
edgewise  into  tight  casks  with  a half  bushel  of  coarse  salt,  and  pick- 
led.  If  to  be  kept  through  the  warm  season,  the  pickle  should  be 
drawn  off  by  perforating  the  cask  and  letting  it  thus  remain.  The 
store  room  should  be  cool  and  dry,  and  protected  from  the  sun  and 
warm  air. 

Preservation  of  Oysters. — Oysters  in  shell,  may  be  kept  a few  days 
in  a cool,  damp  place,  especially  if  some  salted  water  be  sprinkled  upon 
them  two  or  three  times  a day.  As  soon  as  the  shells  open  they  are 
no  longer  good.  Eemoved  from  the  shells  and  immediately  put  into 
cans  or  kegs,  and  sealed  or  corked  perfectly  tight,  they  may  be  kept 
sweet  in  the  coldest  weather  several  weeks. 

Pickled  Oysters. — Taken  from  the  shell,  they  are  immersed  in  their 
own  liquor  until  they  are  white  and  plump.  Being  removed  and  cool- 
ed, they  are  carefully  packed  in  the  jar  in  layers,  with  a large  sprink- 
ling of  pepper,  spice,  &c.  The  jar  is  then  filled  with  equal  parts  of 
the  oyster  liquor  and  good  cider  vinegar ; common  merchantable  vin- 
egar will  often  consume  the  oysters.  Sealed  tight,  they  keep  for 
nonths. 

2.  Boil  the  oysters  in  their  own  liquor  until  they  look  plump,  then 
take  them  out  and  strain  the  liquor ; add  to  it  wine,  vinegar  and  pep- 
per to  your  taste,  and  pour  it  over  the  oysters. 


PRESERVING  EGGS. 


703 


PBESEBVING  EGGS. 

Very  many  ways  are  recommended  for  preserving  eggs,  such  as  var- 
nishing the  shell,  greasing  it,  steeping  in  a weak  solution  of  vinegar,  &c. 

The  editors  of  the  Scientific  American  give  their  opinion  that  eggs 
in  lime  keep  better  than  by  any  other  plan.  Slake  the  lime  and  put 
some  in  the  bottom  of  a jar,  then  put  the  eggs  in  and  strew  lime  over 
them ; continue  putting  alternate  layers  of  lime  and  eggs  until  the 
jar  is  full.  Eggs  put  down  in  this  way  will  keep  good  until  spring, 
but  they  will  have  a limed  flavor  towards  the  last. 

2.  Prof.  Loomis  says : The  changes  which  eggs  undergo,  arise  chiefly, 
if  not  wholly,  from  absorption  of  air  through  the  shell.  To  accom- 
plish exclusion  of  air,  some  pack  the  eggs  in  corn  meal,  others  in  lime 
water,  others  in  brine.  These  last  two  methods  are  effectual  for  a 
considerable  time,  but  the  most  successful  means  is  to  cover  the  egg 
with  fat,  or  oil,  or  butter.  Thus  prepared,  a newly  laid  egg  will  re- 
main six  months  without  perceptible  change. 

3.  Some  writer  says : It  is  advisable  to  buy  eggs  for  family  use 
when  cheap,  and  preserve  them  as  follows  : Mix  half  a pint  of  unslaked 
lime  with  the  same  quantity  of  salt  and  a couple  of  gallons  of  water , 
the  water  should  be  puurc?«  <?n  cnc  lime  boiling  hot ; when  it  becomes 
cold  put  in  the  eggs  carefully,  so  as  not  to  crack  the  shells ; if  cracked 
they  will  spoil  very  soon.  The  eggs  should  be  perfectly  fresh  when 
put  in,  and  the  lime  water  no  stronger  than  the  above  mixture ; if  too 
strong  the  lime  will  eat  the  shells.  Another  good  way  is  to  grease  the 
shells  and  pack  them  in  salt.  Early  in  the  fall  is  a good  time  to  put 
down  for  winter  use. 

4.  The  editors  of  the  Country  Gentleman  tell  us  to  provide  a small 
cupboard,  safe  or  tier  of  shelves ; bore  these  shelves  full  of  holes  one 
and  a quarter  inches  in  diameter  and  place  the  eggs  in  them,  point 
downwards.  They  will  keep  sound  for  several  months.  Other  meth- 
ods such  as  packing  in  salt,  &c.,  depend  for  their  success  simply  on 
placing  their  points  down ; the  shelves  are  more  convenient  and  ac- 
cessible. 

5.  From  the  editor  of  the  Am.  Agriculturist : (1.)  Pack  the  fresh 
eggs  in  a barrel  and  cover  them  with  clear  lime  water  made  by  slaking 
lime  to  a milk  with  hot  water,  stirring  up,  covering  and  letting  it  stand 
until  clear.  (2.)  Grease  the  eggs  with  good  lard  so  as  to  exclude  the 
air  perfectly ; pack  in  boxes  setting  them  on  their  ends  so  that  the 
boxes  may  be  turned  over  without  breaking  the  eggs.  Once  in  about 


704 


PRACTICAL  CYCLOPAEDIA. 


two  weeks  turn  the  boxes  over.  This  prevents  the  yelks  coming  in 
contact  with  the  shell  and  becoming  spoiled.  (3.)  The  same  mode  of 
procedure  may  be  followed  without  greasing  the  shells,  with  good  sue 
cess,  and  (4.)  the  greasing  alone  has  its  good  effect. 

6.  A lady  in  Venice  Centre,  N.  Y.,  advises  to  take  equal  quantities 
of  salt  and  bran ; dry  it  well  in  the  oven.  Pack  the  eggs  in  it,  and 
cover  the  top  with  a thick  paper  fitted  close — on  which  strew  salt  to 
the  depth  of  an  inch.  Keep  in  a cool,  dry  place. 

7.  A good  authority  asserts  that  the  great  point  in  keeping  eggs  is 
to  have  them  stand  on  end — some  housekeepers  are  very  sure  that  it  is 
quite  indispensable  that  the  small  end  should  be  down ; others  are 
equally  sure  that  they  should  rest  on  the  large  end.  Both  are  very 
successful.  They  may  be  packed  in  oats,  dry  saw  dust,  or  any  other 
material  that  will  hold  them  in  this  position.  They  should  be 
kept  in  a cool,  dry  room. 

8.  Another  says : Dissolve  some  gum  shellac  in  a sufficient  quantity 
of  alcohol  to  make  a thin  varnish,  give  each  egg  a coat,  and  after  they 
become  thoroughly  dry,  pack  them  in  bran  or  saw  dust,  with  their 
points  downward,  in  such  a manner  that  they  can  not  shift  about. 
After  you  have  kept  them  as  long  as  you  desire  wash  the  varnish  care- 
fully off,  and  they  will  be  in  the  same  state  as  they  were  before  pack- 
ing, ready  either  for  eating  or  hatching.  Eggs  are  imported  in  this 
manner  for  hatching. 

A correspondent  of  an  Irish  Agricultural  paper  says : Bub  them 
all  over  with  fresh  butter,  immediately  when  laid,  then  pack  them  in- 
to a cask  in  regular  layers,  with  the  round  end  uppermost,  and  fill  up 
all  the  vacancies  with  wood  ashes,  covering  the  layers  about  two 
inches  deep  with  the  ashes ; they  will  come  out  as  fresh  six  months 
after  as  when  newly  laid;  or  the  crevices  may  be  filled  up  with 
lime  water ; but  they  must  in  this  case  be  used  immediately  when  ta- 
ken from  the  cask.  The  crevices  are  sometimes  filled  up  with  the  fol- 
lowing mixture,  viz  : To  five  quarts  of  cold  water  add  one  pound  of 
salt  and  one  ounce  of  saltpeter;  boil  together  for  about  twenty- five 
minutes,  and  when  nearly  cold,  add  four  tablespoon fuls  of  pounded 
quicklime ; let  it  stand  three  days,  stirring  it  twice  a day. 

10.  Last  August,  says  the  Ohio  Farmer , we  placed  a thick  layer 
of  salt  on  the  bottom  of  a large  sap  bucket ; oiled  the  eggs  with  fried 
meat  fat,  and  placed  them  in  the  salt  in  such  a way  as  to  prevent 
touching  each  other,  little  end  down ; then  a layer  of  salt,  then  eggs, 
till  the  bucket  was  full.  Set  in  the  cellar.  Used  the  last  in  May, 
and  found  them  as  fresh  as  need  be — not  a bad  one  among  them. 


PRESERVING  VEGETABLES  AND  ROOTS. 


705 


11.  Mrs.  L.  W.  Slawson,  of  Kenosha,  Wis.,  has  a plan  as  follows: 
She  pours  some  wheat  into  the  bottom  of  a barrel,  and  places  the  eggs 
day  by  day  as  they  are  gathered,  standing  on  the  small  end  in  the 
wheat.  When  that  course  is  full,  she  pours  another  layer  of  wheat 
on  the  eggs,  and  repeats  the  process.  When  the  barrel  is  full,  it  is 
covered  and  placed  in  a dry  cellar.  The  barrel  stands  upon  the  end 
without  turning,  and  the  eggs  are  taken  out  as  wanted. 


PBESEBVING  VEGETABLES  AND  BOOTS. 

Pack  them  in  dry  sand  or  saw  dust,  in  boxes  or  barrels,  and  place 
them  in  a cool  dry  place,  and  they  will  keep  from  autumn  to  the  fol- 
lowing summer  nearly  as  good  as  when  taken  from  the  ground.  Some 
keep  them  thus  the  year  round  including  potatoes. 

Keeping  Potatoes. — When  potatoes  are  dug,  put  them  in  heaps, 
say  of  a cartload  each  to  sweat,  covered  with  tops,  and  being  left 
three  days  to  a week,  then  put  in  the  cellar  on  a bright  dry  day.  They 
should  be  dug  in  fair  weather.  Those  desired  for  table  use  should  be 
assorted  out  and  packed  in  sand,  fine  dirt  or  saw  dust  as  above.  The 
cellar  should  be  dry  and  the  potatoes  must  not  freeze.  In  the  spring 
when  they  start  their  sprouts,  throw  them  out,  take  off  the  sprouts, 
and  then  put  them  back  in  the  boxes  or  barrels.  To  remove  the 
sprouts,  put  them  occasionally  in  a bushel  basket  half  or  two-thirds 
full,  and  after  giving  a good  shaking,  if  the  sprouts  are  long,  you  will 
find  most  of  them  at  the  bottom  of  the  basket.  It  is  better  however, 
to  sprout  them  by  hand  before  they  have  started  much. 

Keep  potatoes  in  the  dark.  Good  housekeepers  have  long  observed 
that  the  best  potatoes  always  come  from  the  bottom  of  the  bin  or  bar- 
rel, where  they  are  most  effectually  guarded  from  the  light,  and  often 
covered  with  the  soil  that  has  sifted  down  from  the  upper  layers. 

If  laid  on  straw  on  the  ground,  and  covered  with  straw  and  then  a 
layer  of  earth  a foot  deep,  they  will  produce  shoots  near  the  end  of 
spring ; if  two  feet,  shoots  appear  at  midsummer ; at  six  feet  they 
cease  to  vegetate,  and  will  keep  for  two  or  more  years  in  a perfect 
6tate.  There  should  be  a trench  a foot  deep  around  the  hill,  unless 
the  soil  is  very  sandy. 

Potatoes  may  be  kept  a very  long  time  from  rotting,  in  a cellar  pro- 
tected against  frost,  by  dusting  the  floor  or  bin  with  lime ; then  put 

down  a layer  of  potatoes  six  inches  thick;  then  dust  with  lime,  another 
• 45 


706 


PRACTICAL  CYCLOPAEDIA. 


layer  of  potatoes,  &c.  One  bushel  or  more  of  lime  to  forty  of  potiv- 
toes ; they  sprout  least  in  darkness. 

Professor  Peed  said  before  the  Polytechnic  Association  that  he  had 
seen  potatoes  brought  back  from  a two  year’s  whaling  cruise  which 
were  kept  perfectly  sound  by  having  been  put  into  molasses. 

Keejping  Sweet  Potatoes. — 1.  A correspondent  writes  from  Glouces- 
ter Co.,  N.  J.,  as  follows : I will  endeavor  to  give  the  mode  practiced 
in  this,  the  heaviest  sweet  potato  growing  county  in  the  Union.  When 
it  is  desired  to  keep  but  a few,  barrels  or  dry  goods  boxes  are  used. 
Place  three  by  four  pieces  upon  the  floor,  set  the  box  upon  them,  a 
few  dry  leaves  in  the  bottom  of  the  box,  pour  in  the  potatoes,  which 
should  be  exposed  to  air  only  long  enough  to  dry  off  outside  moisture, 
and  all  cut  and  eaten  ones  taken  out.  When  the  box  is  full,  put  a 
few  dry  leaves  on  top,  cover  loosely  with  the  lid,  leaving  spaces  for  the 
moisture  to  escape.  Place  another  box  on  top  of  it,  and  proceed  to 
fill  in  the  same  way.  The  potatoes  should  be  put  at  once  where  they 
are  to  remain — not  left  three  or  four  days  and  then  moved. 

If  the  desire  is  to  keep  a quantity,  houses  are  built  of  any  desirable 
size,  say  thirty  by  thirty-six  feet,  of  frame,  two  stories  high,  brick  ; 
paned  and  plastered — if  a very  dry  situation,  a cellar  under — the 
floors  not  extended  out  to  the  walls  by  four  inches — place  three  by 
four  pieces  against  the  walls  in  each  story ; board  up  to  them  five  or 
six  feet  high ; put  dry  leaves  upon  the  floors  and  then  pour  the  pota- 
toes upon  them  to  the  depth  of  about  five  feet,  and  cover  over  with  dry 
leaves  or  straw.  It  is  best  to  have  loose  boards  the  whole  length  of 
the  room,  to  put  up  to  make  bins  four  or  five  feet  wide,  for  convenience 
m putting  in  and  taking  out.  The  lowest  story  that  is  used  must 
have  dead  air  spaces  under  the  potatoes,  four  by  five  pieces  laid  down 
and  loose  boards  laid  on  them,  on  which  the  potatoes  must  be  put. 

The  cellar  will  not  keep  them  well  unless  very  dry.  While  the 
house  is  filling,  the  door  and  windows  must  be  kept  open  and  the  fire 
going.  As  soon  as  placed  in  the  house,  the  potatoes  will  commence 
“ sweating,”  when  every  effort  must  be  made  to  keep  them  well  venti- 
lated and  dry.  After  the  sweating  process  is  gone  through  with,  close 
the  windows  and  shutters,  except  one  window  down  a little  for  ven- 
tilation and  kept  dark. 

The  stove  must  be  placed  in  the  lowest  story  used ; the  heat  will 
flow  through  the  dead  air  spaces  between  the  walls  and  the  potatoes, 
so  that  the  upper  rooms  will  be  warmer  than  the  lower.  The  heat 
should  be  kept  at  about  sixty  degrees. 

Dig  the  potatoes  before  touched  with  frost,  although  a slight  frost 


PRESERVING  VEGETABLES  AND  ROOTS. 


707 


to  kill  leaves  will  not  hurt.  Potatoes,  to  keep  well,  should  be  grown 
on  dry  land.  The  chief  sources  of  success  are — ventillate  well  while 
sweating,  keep  regular  heat,  and  exclude  air  and  light. 

If  you  desire  to  keep  but  a few  for  family  use,  any  room  in  which 
the  temperature  is  not  allowed  to  fall  below  forty  degrees  will  an- 
swer, though  there  will  be  some  smell  from  them,  especially  if  they  do 
not  keep  well. 

2.  A writer  in  the  Farmer  and  Gardener  says  : Be  careful  not  to 
bruise  them  in  digging  or  handling ; after  digging  let  them  remain 
exposed  to  the  sun  until  they  are  perfectly  dry.  Meantime,  let  your 
barrels  be  thoroughly  dried  by  a straw  fire  inside  them  or  otherwise. 
When  both  barrel  and  potatoes  are  dry,  a thin  layer  of  straw  is  laid 
at  the  bottom  of  the  barrel,  and  the  potatoes  laid , not  thrown , in,  and 
on  top  another  layer  of  dry  straw,  the  barrels  headed  tight,  and  car- 
ried, not  rolled , to  a dry  room,  whose  temperature  is  never  allowed  to 
go  below  sixty  degrees.  They  are  then  used  as  required,  care  being 
taken  not  to  disturb  them  to  a greater  extent  than  to  obtain  wh^Pt  are 
needed  for  use.  They  sweat  after  being  barreled.  Let  them  sweat ! 
it  will  do  no  harm.  Do  not  disturb  them.  The  secret  is  : Do  not 
bruise  them  ; keep  dry  and  warm. 

3.  A correspondent  of  the  Oskaloosa  Herald  gives  his  method  of 
keeping  sweet  potatoes  through  the  winter : 

“ I use  dry  sand  to  put  them  up  in.  It  don’t  matter  how  the  sand 
is  dried — in  a kiln,  in  a log  heap,  or  in  the  sun,  so  it  is  dry  ; that  is 
all  that  is  required.  I prefer  drying  in  a log  heap,  as  it  costs  at  least 
four  times  less,  and  is  just  as  good.  Any  family  that  had  a little  room 
with  a stove  in  it  may  keep  a box  or  two  of  eight  or  ten  bushels  with- 
out much  inconvenience.  The  boxes  must  be  raised  six  or  eight  inch- 
es from  the  floor,  and  they  must  not  be  nearer  than  four  inches  of  the 
wall.  Fill  the  box  with  potatoes,  and  then  put  in  sand — cover  the  po- 
tatoes with  sand.  I have  also  known  them  kept  well  in  buckwheat 
chaff.  In  order  to  keep  potatoes  with  success,  there  must  be  a ther- 
mometer kept  in  the  room.  The  mercury  must  not  sink  below  forty 
degrees ; if  it  does,  the  potatoes  will  chill  and  rot ; it  also  must  not 
rise  above  sixty  degrees,  or  they  will  grow.  I never  lost  any  of  my 
potatoes  only  by  letting  the  room  get  too  cold.  A thermometer  only 
costs  a dollar,  and  every  man  ought  to  have  one.” 

Preservation  of  Green  Corn , Beans , Peas , <$*c. — 1.  A common  meth  - 
od of  preserving  green  corn  to  make  succotash  during  winter,  is  to 
boil  it  slightly  in  the  ear,  then  remove  the  kernels  from  the  cob  with 
a sharp  knife,  dry  them  slowly,  and  pack  in  air-tight  cans.  Green 


708 


PKACTICAL  CYCLOPAEDIA. 


corn,  Lima  beans,  peas,  &c.,  may  be  preserved  by  drying  them  slowly 
at  a low  beat,  until  all  tbeir  moisture  has  evaporated,  after  wbicb 
they  are  to  be  packed  in  stone  ware  or  glass  jars,  and  put  away  in  a 
dry  pantry.  A good  method  is  to  place  the  corn  or  beans  in  shallow 
plates  or  tins,  and  arrange  them  around  a stove,  or  in  a moderately 
warm  oven,  until  they  are  thoroughly  dried.  When  required  for  use. 
they  should  be  steeped  in  warm  water  for  about  an  hour  before  they 
are  cooked.  Beans  and  corn  are  very  difficult  to  preserve  in  a moist 
condition  in  air-tight  jars.  Some  spread  the  corn,  after  it  is  boiled 
and  cut  from  the  cob,  on  a cloth  in  a room  where  the  air  will  circulate 
freely  to  dry.  It  is  also  kept  sometimes,  after  being  dried,  in  coarse 
cotton  bags,  hung  near  the  stove,  and  occasionally  shook  up  to  ensure 
its  being  thoroughly  dry. 

2.  Take  sweet  corn  in  the  milk,  that  is,  when  fully  grown  and 
filled  with  milk,  scald  it  in  sufficient  water  to  cover  it,  covering  the 
pot  with  the  husks.  Take  it  from  the  cobs  with  the  handle  of  a spoon . 
Spread  it  upon  sheets  in  the  sun  for  three  or  four  days,  stirring 
it  very  often.  It  may  be  covered  with  a musquito  net,  to  keep  flies 
off. 

3.  Boil  the  ear,  and  either  dry  in  the  cob,  or  shave  from  the  cob 
and  dry.  Or  shave  from  the  cob  without  boiling  and  dry.  Anothe] 
method,  said  to  be  better,  is  to  split  the  ear  lengthwise  into  halves  oi 
quarters,  and  then  dry  cob  and  all.  Or  the  ear  may  be  broken  up 
into  short  pieces,  and  thus  dried. 

4.  When  the  corn  is  in  good  condition  for  eating,  the  grains  being 
fully  grown,  husk,  and,  boiled  just  enough  to  cook  the  starch,  or  un- 
boiled, spread  the  ears  in  an  open  oven,  or  some  quickly  drying  place. 
When  the  grains  loosen,  shell  the  corn,  or  shell  as  soon  as  you  can. 
Then  spread  upon  a cloth  to  dry  in  the  sun,  or  on  paper  in  a warm 
oven ; stir  often,  that  it  may  dry  quickly  and  not  overheat.  It  more 
resembles  the  undried  by  its  being  whole,  is  said  to  be  sweeter,  and 
retains  more  of  its  natural  flavor  by  drying  faster.  When  wholly 
dried,  expose  it  to  the  wind  by  turning  it  slowly  from  dish  to  dish ; 
the  wind  blows  off  all  the  troublesome  white  chaff. 

5.  Green  corn  may  be  preserved  by  packing  it  tightly  in  casks  or 
barrels,  and  covering  it  with  brine  strong  enough  to  keep  cucumbers. 
The  corn  should  be  taken  with  the  husk  on.  Corn  thus  prepared,  if 
kept  covered  with  brine,  will  keep  in  good  order  for  a year  or  more, 
and  will  be  sufficiently  fresh  for  the  table  when  boiled. 

6.  Cut  raw  from  the  cob,  pack  in  anything  convenient,  stone  or 
wood,  a layer  of  corn  half  an  inch  in  thickness,  and  a layer  of  salt  not 


PRESERVING  VEGETABLES  AND  ROOTS. 


709 


quite  so  thick,  and  so  on  till  your  dish  is  full,  covering  the  whole 
with  salt.  When  wanted  for  use,  soak  in  clear  water  twelve  or  four- 
teen hours,  and  cook  as  in  summer.  Always  handy,  and  said  to  be 
good. 

7.  We  have  received  the  following,  though  we  cannot  say  from  what 
source,  and,  as  we  have  not  tried  it,  we  cannot  recommend  it : Re- 
move the  kernels  from  the  cob,  pack  in  tin  cans,  hermetically  seal,  ex- 
pose to  steam  or  boiling  heat  about  an  hour  and  a half,  then  puncture 
the  cans,  and  immediately  seal  the  same  while  hot,  and  continue  the 
heat  for  about  two  hours  and  a half  longer.  Afterwards  the  cans  may 
be  slowly  cooled  in  a room  at  the  temperature  of  seventy  to  one  hun- 
dred degrees,  Fahrenheit. 

It  is  stated  that  " green  corn  thus  packed  and  treated  may  be  war- 
ranted to  keep  in  any  climate.  Being  preserved  in  its  natural 
state,  as  near  as  possible,  it  retains  the  peculiar  sweetness  of  fresh 
corn  right  from  the  growing  field.”  Heated  and  seasoned,  and  it  is 
prepared  for  the  table,  as  it  is  fully  cooked  in  the  process  of  pre- 
serving. 

8.  Navajoe  Indian  method : When  the  green  corn  is  fit  for  use,  a 
pit  is  dug,  from  two  to  three  feet  in  diameter  at  the  top,  and,  gradu- 
ally enlarging,  is,  at  bottom,  say  five  feet  down,  from  six  to  eight  feet 
in  diameter.  A large  fire  is  then  built  near  by,  on  which  stones  are 
heated,  and  when  red  hot,  the  stones  and  live  coals  are  shoveled  into 
the  bottom  of  the  pit,  and  sprinkled  over  with  fine  loose  dirt.  The 
corn  is  then  thrown  in  with  the  husks  on,  just  as  it  is  pulled  from  the 
stalk,  until  the  pit  is  nearly  full.  Then  comes  a thin  layer  of  loose 
dirt,  then  hot  stones  enough  to  close  the  pit,  and  the  whole  covered 
with  earth  to  retain  the  heat.  When  the  whole  cools  off,  which  takes 
several  days,  the  pit  is  opened,  and  the  corn  is  found  to  be  most  de- 
lightfully cooked.  When  cool,  the  husks  are  stripped  off  and  the  corn 
dried  in  the  sun.  When  thoroughly  dried,  the  corn  is  shelled  off  ea- 
sily, and  is  then  packed  away  in  bags  for  use.  This  is  said  to  cure 
green  corn  better  than  any  other  method. 

To  keep  Cabbage  in  Winter. — 1.  Cut  the  heads  out  with  two  or  three 
courses  of  outside  leaves  upon  them,  fold  close  to  the  head,  pack  them 
in  barrels  or  boxes,  set  them  in  a cellar,  if  the  cellar  is  dry,  keep 
outside  leaves  on  top  of  the  cabbage,  to  exclude  enough  air  to  prevent 
wilting.  It  is  better  still  to  pack  the  cabbage  heads  as  above  with 
nice  damp  moss,  such  as  nurserymen  use.  It  will  preserve  the  cab- 
bage just  sufficiently  damp  and  fresh  all  winter.  Beets,  carrots,  cele- 
ry, &c.,  may  also  be  kept  finely  in  this  way. 


710 


PRACTICAL  CYCLOPAEDIA. 


2.  Make  a trench  the  width  of  a spade  and  a foot  deep,  into  which, 
inverting  the  plant  and  wrapping  the  leaves  closely,  the  heads  are  to 
oe  placed,  leaving  the  stalks  above  ground.  A little  straw  being 
thrown  over,  they  are  covered  to  the  depth  of  four  to  six  inches. 

3.  As  late  as  the  weather  will  allow,  transplant  firmly  and  as  close- 
ly as  they  will  stand  together  into  trenches  ; raise  a platform  eighteen 
or  twenty  inches  high  over  them  of  refuse  posts,  rails  or  boards, 
placing  a few  bean  poles  across  them,  and  upon  the  whole  throw  a 
quantity  of  bean  haulms,  cornstalks,  straw,  or  any  materials  of  this 
kind,  as  a protection  against  the  wet  and  frost. 

4.  Leave  out  till  danger  of  frost.  Then  cut  off  the  heads  with  a 
few  coarse  leaves,  throw  into  heaps,  and  cover  with  a litter  of  some 
kind  till  winter.  Then  pile  them  in  a ridge  on  the  ground,  three 
wide  for  the  bottom  course,  two  for  the  second,  and  one  for  the 
top.  Pack  them  close,  the  largest  at  the  bottom,  the  stem  ends 
up.  Cover  six  to  eight  inches,  or  more,  with  earth,  without  straw. 

5.  J.  J.  H.  Gregory,  of  Marblehead,  Mass.,  says : I have  had  con- 
siderable experience  in  this  matter  of  keeping  cabbages  in  the  best 
condition  possible  over  winter,  as  my  business  of  seed  raising  has  ren- 
dered this  necessary ; and  the  subject  would  yield  quite  a chapter ; 
but  at  present  let  this  suffice : Select  a warm  location,  having  a 
southerly  exposure  if  practicable,  under  a cliff,  where  the  snow  will 
be  likely  to  bank  in  winter ; the  soil  should  be  light  in  character,  and 
the  ground  well  drained.  Dig  a trench  six  or  eight  inches  in  depth, 
and  of  width  sufficient  to  take  three  rows  of  cabbages.  Having  strip- 
ped all  but  the  last  layer  of  leaves  surrounding  the  heads,  stand  them 
in  the  tronch  in  the  same  position  in  which  they  grew,  crowding  them 
as  closely  together  as  possible ; then  begin  a second  trench,  or  rather 
continue  extending  the  width  of  the  one  already  dug,  throwing  the 
earth  taken  from  it  directly  on  top  of  the  cabbages  already  planted, 
and  thus  proceed  with  the  whole  lot  to  be  buried.  Do  not  fill  up  the 
open  interval  which  remains  between  the  bottom  of  the  cabbages  and 
the  bottom  of  the  trench ; the  air  is  a better  non-conductor  of  heat 
than  the  earth,  and  hence  the  plants  will  be  better  protected  with  the 
space  open.  For  this  same  reason,  loosely  headed  cabbages  require 
less  covering  than  those  more  completely  headed  in,  the  air  between 
the  leaves  protecting  the  former.  Having  completed  the  planting, 
tread  the  earth  close  against  the  last  row  planted,  which  will  tend  to 
keep  them  upright.  Dig  a small  trench  around  the  bed  for  draining 
purposes,  throwing  the  earth  on  the  edges  of  the  bed,  as  these  are 
most  liable  to  wash,  and  hence  require  extra  protection.  Have  a lot 


PRESERVING  VEGETABLES  AND  ROOTS. 


711 


of  waste  litter  or  seaweed  at  hand,  sufficient,  if  litter,  to  cover  the  bed 
four  or  five  inches  in  depth  ; if  seaweed,  three  inches  will  be  sufficient. 
Afier  the  ground  is  frozen  about  through  to  the  cabbages,  scatter  over 
the  litter  or  seaweed  as  may  be.  If  one  has  plenty  of  litter  about, 
a foot  of  this  will  be  sufficient  protection  without  the  previous  covering 
with  soil.  The  Savoy  varieties  require  less  protection  than  the  drum- 
head. Six  or  eight  inches  of  earth  will  protect  as  effectually  as  four 
feet,  as  I have  proved  by  experiment.” 

Preservation  of  Pumpkins. — 1.  Decay  naturally  takes  place  in  the 
pumpkin  soon  after  the  coming  of  cold  weather.  Placed  on  a shelf 
where  they  will  be  exposed  to  the  cool  air,  but  not  exposed  to  frost, 
they  remain  some  weeks  without  material  change.  Boiled  until  re- 
duced to  a pulp,  and  the  moisture  mostly  evaporated,  and  dried  in  a 
slow  oven  until  it  is  quite  hard,  it  keeps  well  in  a closely  covered  jar. 
Pared  and  cut  into  thin  slips,  it  may  be  dried  in  the  sun.  The  strips 
must  be  quite  thin,  the  sun  clear,  and  the  atmosphere  quite  dry,  to 
prevent  moulding  or  souring  in  the  process.  Pumpkin  may  also  be 
put  up  in  cans,  but  success  requires  more  care  than  in  fruits.  There 
being  a very  limited  amount  of  sugar  in  pumpkins,  it  is  deprived  of 
the  preservative  influence  of  that  substance,  as  occurs  in  fruits.  The 
boiling  must  be  continued  until  the  moisture  is  mostly  driven  off,  and 
the  pulp  is  quite  dry.  As  much  sugar  added  as  the  taste  will  allow, 
greatly  promotes  security. 

2.  The  Germantown  Telegraph  says  : Gather  with  great  care  and 
leave  an  inch  or  two  of  stem  with  the  pumpkin.  Place  on  a shelf  in 
a dry  cellar,  or,  which  is  better,  a dark  closet,  where  the  temperature 
is  never  down  to  the  freezing  point.  By  thus  placing  it  without  bruis- 
ing, you  may  have  pumpkin  custard  in  August. 

3.  Select  those  good  and  ripe,  wash  clean,  cut  up  with  the  rind  on, 
or  pare  and  cut  into  small  pieces,  having  removed  the  seeds,  &c.;  stew 
soft,  mash,  and  strain  through  a colander  as  for  pies ; spread  thin,  less 
than  half  an  inch,  on  earthen  plates,  set  in  a moderately  warm  oven, 
and  dry  without  scorching ; then  put  it  in  a bag  or  jar  and  keep  in  a 
dry  place.  It  is  always  ready  and  nice  for  sauce  or  pies.  Soak  over 
night  in  a little  milk  and  if  you  have  never  tried  it  you  will  be  sur- 
prised at  its  delicious  flavor,  some  think  superior  to  the  fresh  pump- 
kin. The  flavor  is  preserved,  and  being  dried  very  quickly,  it  is  not 
ft  all  soured,  as  is  frequently  the  case  when  dried  without  being  cook- 
ed. It  is  already  cooked  and  needs  only  sugar,  spice,  &c.,  and  is  rea- 
dy for  use. 

4.  Peel  and  cut  as  for  stewing,  then  slice  very  thin  and  spread  on 


712 


PEACTICAL  CYCLOPAEDIA. 


tins  or  other  driers,  and  put  in  the  stove  oven  with  a moderate  heat. 
It  will  retain  its  flavor,  and  needs  only  to  be  soaked  in  water  a few 
hours,  and  stewed  in  the  same  water. 

Keeping  Winter  Squashes. — The  New  York  Tribune  says  : There 
is  just  this  one  simple  rule  for  keeping  winter  squashes  : — Put  them 
in  a dry,  warm  place,  and  they  will  not  rot.  It  is  a warm,  damp  at- 
mosphere, like  that  in  most  cellars,  that  causes  decay.  A dry  stove 
room,  or  furnace  heated  room,  which  never  gets  cold,  or  a closet  near 
the  fire  place,  which  never  gets  cool  enough  to  freeze,  are  good  places 
in  which  to  winter  squashes  and  pumpkins.  They  also  keep  well  hung 
up  in  baskets  and  bags  overhead  in  the  kitchen,  or  on  a hanging  shelf. 
They  should  always  be  stored  singly — never  in  piles — when  you  wish 
to  preserve  them  a long  time. 

To  Preserve  Snap  Beans  and  Green  Shell  Beans : — Prepare  as  for 
cooking,  throw  them  into  boiling  water,  let  them  stand  five  minutes, 
then  dry  in  the  sun,  or,  having  the  oven  heated  just  hot  enough  to 
avoid  burning  or  cooking  them,  spread  on  tin  or  earthen  dishes,  set 
them  in  the  oven  and  let  them  remain  till  perfectly  dry.  Keep  in 
bags  or  jars  in  a dry  place,  and  you  can  have  succotash  in  winter  al- 
most as  good  as  in  summer  Put  them  to  soak  over  night  in  warm 
water  and  cook  as  usual.  Some  dry  them  without  scalding,  first  in  the 
sun,  then  in  an  oven. 

2.  Prof.  Mapes  states  that  snap  beans,  if  picked  in  a dry  day,  and 
packed  in  dry,  fine  salt,  will  keep  in  the  same  condition  through  the 
winter. 

Preservation  of  lomatoes. — They  are  best  kept  fresh  upon  ice  or  in 
a cool,  damp  room.  Cold  alone  is  their  preservative.  The  absence 
of  sugar  [in  them]  renders  much  more  boiling  necessary,  to  prepare 
them  for  air-tight  preservation,  than  is  required  in  most  fruits.  The 
time  taken  will  depend  altogether  upon  the  juiciness;  three  or  four 
hours  will  probably  be  requisite  to  concentrate  the  juice  sufficiently ; 
add  as  much  sugar  as  the  taste  requires  a few  minutes  before  the 
boiling  ceases.  Sealed  tight  they  keep  unchanged  through  the 
season. 

For  preserving,  prepare  and  treat  precisely  as  brandy  peaches,  with 
the  exception  of  using  double  the  amount  of  sugar,  and  omit  the 
brandy  and  water.  For  catchup,  to  a gallon  add  four  tablespoonfuls 
of  salt  and  an  equal  amount  of  pepper  in  kernel,  and  also  of  mustard 
and  a little  alspice.  Boil  an  hour  or  more,  then  strain  through  a sieve, 
and  put  in  any  ordinary  bottle  corking  tight.  For  pickling,  green  to- 
matoes, they  having  a bitter  acrid  taste,  should  be  scalded  in  salt  wa- 


PRESERVING  VEGETABLES  AND  ROOTS. 


713 


ter,  afterwards  cut  in  two  crosswise,  washed  in  cold  water,  and  al- 
lowed to  drain  well.  They  are  then  treated  as  any  other  material  for 
pickling. 

Tomatoes  may  he  dried  similar  to  pumpkin : Scald  and  skin  them, 
then  cook  them  thoroughly  and  as  dry  as  practicable  without  scorch- 
ing, and  dry  in  the  sun  or  oven  on  earthen  plates.  When  used  they 
are  picked  to  pieces,  soaked  in  warm  water,  cooked  five  minutes,  sea- 
soned, &c. 

For  preserves  the  tomatoes  may  he  sliced  thinly  and  stewed  in  su- 
gar, as  any  other  preserves,  using  the  very  best  kind  of  sugar,  pound 
for  pound.  Of  course  remove  the  skin  first. 

Preserving  Rhubarb. — Ehubarb  may  be  canned  with  perfect  suc- 
cess, thus  retaining  all  the  flavor  and  juices,  and  having  it  at  all  times 
fresh  and  ready  for  use.  It  is  cheaper  and  much  better  than  dry- 
ing. 

2.  Prepare  as  for  pies,  then  stew  with  one  pound  of  sugar  to  five  of 
rhubarb,  and  just  water  enough  to  keep  them  from  burning  until  done. 
Dry  on  plates  same  as  any  fruit,  and  it  will  make  as  good  pies  or 
sauce  as  when  green.  Tomatoes  cut  in  slices,  and  dried,  mixed  with 
the  rhubarb,  are  fine. 

3.  To  dry  rhubarb,  prepare  it  precisely  as  for  pies,  peeling  the  stalks 
and  cutting  in  small  pieces.  Dry  it  in  the  sun  or  a moderately  warm 
oven,  being  careful  not  to  scorch  it.  Hasten  the  drying  so  as  to  pre- 
vent mould  or  partial  decay.  When  fully  dried,  rhubarb  may  be  kept 
in  bags  or  boxes,  as  dried  peaches  or  apples,  and  requires  a little  more 
time  to  scald  it  than  when  green,  but  it  is  easily  prepared  for  use. 

Preserving  Celery . — Fill  in  the  stalks  taken  elsewhere,  between  two 
standing  rows,  being  careful  to  place  the  stalks  upright,  and  not  in 
contact  with  other  stalks,  having  dirt  well  packed  in  between  them. 
After  the  whole  is  prepared,  the  mound  is  well  spanked  with  the 
spade — leaving  the  tops  of  the  celery  just  peeping  out  of  the  apex ; 
this  is  covered  with  straw  or  any  dry  garden  haulm,  and  then  a roof- 
ing of  old  boards  complete  the  business. 

Another  plan  is  to  allow  the  celery  to  remain  in  the  rows  where  it 
grows,  banking  it  up  well  and  securing  as  above.  The  less  it  is  dis- 
turbed the  better ; only  protect  it  against  moisture  and  atmospheric 
changes. 

To  Preserve  Herbs. — All  kinds  of  herbs  should  be  gathered  on  a 
dry  day,  just  before,  or  while  in  blossom.  Tie  them  in  bundles,  and 
suspend  them  in  a dry  airy  place,  with  the  blossoms  downwards. 
When  perfectly  dry  wrap  the  medicinal  ones  in  paper  and  keep  them 


714 


PRACTICAL  CYCLOPAEDIA. 


from  the  air.  Pick  off  the  leaves  of  those  which  are  to  be  used  in 
cooking,  pound  and  sift  them  fine,  and  keep  the  powder  in  bottles  cork- 
ed tight. 


PRESERVATION  OF  FRUITS. 

In  the  preservation  of  fruit  the  great  objects  to  be  secured  are  the 
exclusion  of  air  and  the  prevention  of  fermentation.  Sugar  is  the 
chief  agent  employed  as  a syrup  to  exclude  the  air  from  the  fruit,  and 
it  is  a powerful  antiseptic. 

Peaches,  plums,  and  such  like  fruit,  may  be  preserved  as  follows : 
Sound  fruit  is  first  placed  in  a glass  or  glazed  stoneware  vessel,  then 
boiling  hot  syrup,  composed  of  one  pound  of  white  sugar  to  one  pint 
of  water,  poured  in  slowly  until  it  covers  the  fruit.  Air  bubbles  will 
rise  for  a few  seconds  afterwards ; when  these  cease,  the  cover,  which 
should  be  air-tight,  is  then  put  on,  and  the  jar  put  away  in  a cool,  airy 
situation.  Any  number  of  jars  containing  fruit  may  thus  be  operated 
upon  at  the  same  time.  The  covers  of  these  may  be  rendered  air- 
tight by  the  use  of  India  rubber  under  the  flange,  or  pieces  of  cloth 
coated  with  wax.  Of  course  the  syrup  should  reach  to  the  lip  nearly, 
so  as  to  avoid  an  air-space  near  the  top. 

CANNING  FRUITS. 

A more  economical  and  superior  method  of  preserving  fruit,  where- 
by its  original  flavor  is  secured,  is  as  follows  : First  obtain  a requisite 
number  of  cans,  which  may  be  of  glass,  or  earthenware,  or  tin,  or 
common  wide-necked  bottles  may  be  used.  Then  take  the  peaches  or 
other  fruit  to  be  preserved,  peel  them,  take  out  the  stones  or  seed,  and 
• prepare  them  as  for  eating  at  the  table,  with  or  without  sugar,  and 
while  hot,  fill  the  cans  or  bottles  with  the  fruit  and  instantly  seal  them 
up  tight.  The  plans  of  different  persons  vary  somewhat. 

The  Scientific  American  gives  the  following  method  : “ All  that  is 
necessary  to  succeed  in  preserving  fruits  in  this  way  is  to  exclude  the 
air  from  the  jar.  This  is  cheaply  effected  by  boiling.  The  jars  should 
be  of  glass,  for  through  it  the  condition  of  the  fruit  can  be  s&en  per- 
fectly and  detected  if  it  ferments,  whereas  with  other  material  no 
warning  is  given  until  the  vessel  bursts  and  the  material  is  wasted, 
if  it  has  not  been  well  prepared. 


PRESERVATION  OF  FRUITS. 


715 


“Some  prefer  corks  and  cement  for  closing  the  mouths  of  the  bot- 
tles or  jars.  Others  prefer  those  cans  which  have  india  rubber  gas- 
kets in  the  mouths.  A cheap  and  convenient  way  is  to  take  a piece 
of  stout  fine  linen,  and  cover  thickly  inside  and  out  with  a cement 
made  of  beeswax  and  resin.  A good  substitute  for  the  latter  article 
is  a pitch  made  from  coal  tar.  The  fruit  should  be  put  in  a pot  sur- 
rounded by  boiling  water,  and  the  jar  filled  within  an  inch  of  the  top. 
If  it  is  fuller,  the  air  below,  as  it  rises,  causes  the  contents  to  overflow 
and  wet  the  top  of  the  jar  so  that  the  cement  does  not  stick.  When  the 
fruit  rises  to  the  mouth  of  the  jar,  then  is  the  time  to  apply  the  cover. 
Clap  on  the  linen,  covered  thickly  with  cement,  and  tie  it  tightly. 
When  the  fruit  is  cold,  the  cover  will  be  depressed  an  inch  or  more 
if  there  is  no  air  beneath.  If  the  cover  lies  flat,  the  air  is  not  ex- 
pelled, and  the  fruit  will  spoil. 

“Another  way  to  test  the  vacuum  is  by  suddenly  turning  the  jar 
upside  down  when  cold.  If  there  is  much  air  within,  it  will  be  seen 
escaping  in  bubbles  through  the  mass  to  the  top  (in  this  case,  the  bot- 
tom,) of  the  jar.  There  will  be  some  air,  at  any  rate ; it  is  impossible 
to  get  a perfect  vacuum  in  any  vessel  whatever.  If  the  first  trial  fails 
the  cemented  cover  should  not  he  pulled  off.  Place  the  jar  in  warm 
water  again,  and  bring  it  to  a boil.  If  there  is  air  below,  the  cover 
will  rise  like  a light  biscuit.  Take  a pin  and  make  a small  hole  in 
the  top,  and  it  will  fall;  then,  just  at  the  moment  the  juice  rises  to 
the  opening,  or  a little  before,  have  ready  a lump  of  cement,  and  clap 
it  over  the  pin  hole.  If  this  is  done  dexterously,  the  operation  can- 
not fail,  and  when  cold  the  cover  will  show  for  itself  whether  it  is 
tight  or  not.  The  necessity  for  waxing  the  cloth  thoroughly  and  ty- 
ing it  tightly  will  be  apparent  when  the  pressure  it  has  to  sustain  is 
borne  in  mind;  that  upon  ajar  two  inches  in  diameter  at  the  mouth 
being  forty-five  pounds.  Fruit  preserved  this  way  is  much  cheaper 
and  healthier  than  by  the  old-fashioned  plan.  So  far  as  the  palate  is 
concerned,  there  is  no  comparison.” 

Another  method : ’ Select  good,  sound,  ripe  fruit,  and  put  it  up  as 
speedily  as  possible  after  it  is  gathered.  Peaches,  pears,  quinces,  ap- 
ples, cherries,  sweet  pumpkin  for  pies,  tomatoes,  and  berries  of  all 
kinds,  can  be  preserved  fresh  for  years,  if  the  following  directions  are 
observed : 

Prepare  the  fruit  by  paring  and  stoning,  or  coring  where  necessary, 
and  put  it  over  a moderate  fire  in  a brass  or  porcelain  kettle,  (the  lat- 
ter is  best,  as  it  does  not  discolor  fruit,)  with  sugar  enough  to  make 
sufficient  sy»"up  to  fill  all  the  cavities  in  the  can  when  the  fruit  is  in. 


716 


PRACTICAL  CYCLOPAEDIA. 


Have  ready  your  cans,  and,  as  soon  as  the  mass  is  thoroughly  heated 
through,  skim  out  the  fruit,  and  put  it  in  cans  quite  hot,  and  pack  it 
as  tight  as  practicable.  Then  pour  in  syrup  till  it  is  as  full  as  it  can 
be,  and  permit  the  covering  to  be  soldered  on.  The  fruit  will  keep  as 
long  as  the  can  remains  perfectly  air-tight.  It  is  necessary  sometimes 
when  fruit  is  not  sufficiently  juicy  to  form  syrup  enough  to  fill  the  cans, 
to  add  a little  water.  Tomatoes  need  no  sugar  nor  water.  A wide- 
mouthed funnel  just  to  fit  the  cans  is  convenient  in  filling;  and  it  is 
best  not  to  use  an  iron  ladle  or  skimmer  to  stir  or  dip  out  the  fruit, 
as  it  will  discolor  peaches  and  some  other  fruit. 

Prepare  your  cans,  if  of  glass,  by  filling  them  two-thirds  full  of  wa- 
ter, then  setting  them  in  a boiler  of  cold  or  tepid  water,  that  comes 
within  an  inch  and  a half  of  their  tops,  and  bring  the  water  to  a 
boiling  heat.  Introduce  the  hot  fruit  while  the  cans  are  yet  hot. 

It  is  better  to  can  all  such  fruits  as  peaches,  plums,  cherries,  goose- 
berries, currants,  blackberries,  strawberries,  tomatoes,  &c.,  than  to 
dry  them,  as  drying  must  injure  more  or  less  the  flavor  of  the  fruit. 
And,  after  a supply  of  cans  is  once  obtained,  the  cost  of  putting  up  is 
trifling,  and  with  care  the  cans  will  last  a long  time.  For  very  acid 
fruits,  as  pie  plant,  gooseberries,  currants,  &c.,  glass  cans  are  decided- 
ly preferable.  Some  kinds  of  fruit  in  glass  cans  should  be  kept  in  a 
dark  place,  or  wrapped  with  paper. 

Many  kinds  of  fruit  require  no  sugar  to  preserve  them.  Peaches 
are  better  canned  without  sugar,  though  some  use  four  to  eight  ounc- 
es to  every  pound  of  fruit.  Strawberries  should  have  sugar.  Peaches 
should  be  canned  as  quick  as  pared,  or  they  will  discolor.  To  have 
them  very  white  and  nice,  some  pare  them  under  water. 

It  has  been  recently  stated  before  the  Polytechnic  Association  that 
the  cans  should  not  be  sealed  while  they  are  hot.  After  being  filled 
with  fruit,  they  should  be  set  into  a vessel  of  cold  water,  which  should 
be  heated  to  the  boiling  point,  and  be  kept  gently  boiling  for  twenty 
or  twenty-five  minutes,  and  then  set  off  to  cool.  As  the  liquid  cools, 
it  will,  of  course,  shrink,  and  the  can  is  to  be  filled  with  liquid  which 
has  also  been  recently  boiled,  and  then  it  is  to  be  quickly  sealed. 

For  cement  to  close  fruit  cans  see  chapter  on  “ Cements.”  One 
thickness  of  stout  cotton  cloth,  well  covered  with  cement,  drawn  over 
the  mouth  of  the  can  and  tied  tightly,  is  a good  method,  and  general- 
ly sufficient.  It  is  improved  by  applying  another  coat  of  cement  after 
the  cloth  is  tied  on,  and  rendered  doubly  secure  by  putting  a second 
waxed  cloth  over  the  first,  and  tying  further  down  the  neck  of  the  jar. 
Stout  manilla  paper,  instead  of  the  cloth,  and  cement  are  said  to  an- 


PRESERVATION  OF  FRUITS. 


717 


swer  the  same  purpose.  If  *the  jar  is  first  closed  with  a cork,  :t  will 
prevent  any  moisture  coming  against  the  paper,  in  case  it  is  turned  on 
one  side.  • • 

Cans  sealed  with  cork  and  cement  are  opened  by  using  any  moder- 
ately heated  iron  to  melt  the  cement,  or  by  placing  live  coals  on  tho 
oement,  or  by  inverting  the  cans  in  a tin  dish  on  a stove  until  melted. 

HOW  TO  KEEP  FRUIT,  AS  APPLES,  &C. 

The  Worcester  (Mass.,)  Transcript  gives  the  following  hints : First, 
ft  dry  rather  than  a moist  temperature,  between  forty  and  fifty  de- 
grees, Fahrenheit.  Second,  complete  exclusion  of  light.  Third,  ex- 
clusion of  any  circulation  of  air — not  absoiutely  air-tight  boxes  or  bar- 
rels, but  as  nearly  so,  at  least,  as  such  receptacles  can  be  conveniently 
made.  Fourth,  an  arrangement  by  which  the  fruits  shall  not  press 
one  another  too  heavily,  half  barrels  or  covered  buckets,  for  pears  es- 
pecially, being  preferable  to  any  thing  of  larger  dimensions.  Rooms 
expressly  for  storing  fruit  are  constructed  on  the  principle  of  an  ice 
house,  or  a refrigerator.  That  of  the  London  Horticultural  Society 
has  double  walls,  eight  inches  apart,  filled  with  dry  moss.  The  con- 
tents of  the  structure  are  secure  against  frost,  although  the  tempera- 
ture outside  may  be  five  degrees  below  zero. 

At  the  Russian  court  fruit  is  preserved  by  being  packed  in  creoso- 
tized  lime.  The  lime  is  slacked  in  water  in  which  a little  creosote  has 
been  dissolved,  and  is  allowed  to  fall  to  powder.  The  bottom  of  a 
plain  deal  box  is  covered  with  it  one  inch  high,  and  over  it  is  a sheet 
of  paper.  Upon  this  the  fruit,  well  selected  and  cleansed,  is  arranged; 
over  this  another  sheet  of  paper,  and  on  top  of  this  another  such  stra- 
tum of  prepared  lime ; in  the  corners  a little  finely  powdered  charcoal 
is  put.  The  whole  box  is  then  filled  in  the  same  manner,  and  the 
well  fitting  lid  nailed  down.  Fruit  kept  m this  manner  will  remain 
intact  at  least  one  year. 

Two  or  three  “ fruit  houses”  have  been  built  within  a few  years  in 
this  country  for  the  purpose  of  preserving  fruit  by  cold,  and  they  ap- 
pear to  have  been  successful.  The  temperature  is  reduced  below  for- 
ty degrees,  without,  however,  allowing  it  to  reach  thirty- two  degrees, 
which  is  the  freezing  point.  If  kept  below  forty  degrees,  it  cannot 
ferment.  Above  thirty-two  degrees,  it  cannot  freeze.  By  the  aid  of 
ice  on  the  one  hand,  and  furnace  heat  on  the  other,  the  temperature 
is  kept  within  the  range  of  the  eight  degrees  the  whole  year  round. 
Any  excess  of  moisture  is  avoided  by  the  use  of  chloride  of  caicium 


718 


PRACTICAL  CYCLOP JEDIA. 


Excess  of  light  is  easily  remedied.  Nothing  more  seems  to  be  neces- 
sary. All  kinds  of  fruit,  it  is  said,  are  kept  perfectly  any  length  of 
time. 

The  first  fruit-house  of  this  kind  that  we  know  of  was  built  at 
Greensburg,  Indiana,  and  the  next  on  Kinsman  street,  Cleveland.  The 
following  is  the  substance  of  the  Report  of  a Committee  appointed  to 
examine  the  process  at  Greensburg : — The  fruit  house  is  made  of  dou- 
ble walls  of  sheet  iron,  three  feet  apart,  the  space  between  being  filled 
with  dry  saw  dust.  The  bottom  earth  is  packed  tight,  covered  with 
pitch  and  coal  tar  an  inch  thick,  and  then  filled  to  the  floor  with  dry 
saw  dust.  The  floor  and  ceiling  are  of  galvanized  iron,  and  the  space 
between  the  ceiling  and  the  roof  is  filled  with  ice.  At  the  Greensburg 
house  the  ice  melted  about  three  feet  in  the  year,  the  water  being  car- 
ried off  by  conductors. 

In  the  preserving  rooms  are  placd  a tier  of  troughs,  placed  two  in- 
ches above  each  other,  in  which  is  put  chloride  of  calcium.  This  is 
prepared  by  dissolving  marble  spalls  or  common  limestone  in  muriatic 
acid,  thus  forming  fluid  chloride  of  calcium.  This  is  heated  in  a large 
pan  of  sheet  iron  until  it  becomes  hard  and  dry,  when  it  is  broken  in- 
to pieces  and  put  into  troughs  in  the  preserving  room.  It  has  the 
property  of  absorbing  the  moisture  in  the  air,  and  becoming  again 
fluid.  When  this  occurs  it  is  again  dried  and  broken  as  before.  A 
carboy  of  muriatic  acid  will  make  chloride  of  calcium  sufficient  to  take 
up  eighteen  gallons  of  water.  The  same  solution  is  found  in  sea  wa- 
ter, in  the  refuse  of  salt-pans,  and  is  sometimes  allowed  to  flow  away 
as  waste  from  chemical  works. 

The  basis  of  the  process  is  the  principle  enunciated  by  Liebig,  that 
il  decay  is  much  retarded  by  the  absence  of  moisture,  and  by  the  sub- 
stance being  surrounded  by  an  atmosphere  of  carbonic  acid,  which 
prevents  the  oxygen  of  the  air  from  coming  in  contact  with  decaying 
matter.” 

The  fruit,  such  as  apples  for  instance,  is  placed  in  bins  built  one 
over  the  other  in  rows  reaching  to  the  ceiling.  The  dry  chloride  is 
placed  in  troughs  to  absorb  the  moisture  given  out  by  the  fruit,  and 
fans  worked  by  a windmill  on  top  of  the  house  assist  in  driving  the 
moist  air  towards  the  chloride,  to  be  absorbed  by  it.  In  a room  con- 
taining six  hundred  bushels  of  apples,  about  three  gallons  of  water 
per  week  is  taken  up  by  the  absorbent.  A simple  hygrometer  is  used 
to  ascertain  the  degree  of  moisture  in  the  room.  It  consists  of  a 
scales  on  one  side  of  which  is  half  an  ounce  of  dry  chloride  of  lime, 
with  one  ounce  of  rain  water,  balanced  by  a weight  on  the  other.  As 


PRESERVATION  OF  FRUITS.  719 

the  moisture  of  the  room  increases  or  diminishes  the  weight  of  the 
chloride  indicates  it. 

Fruit  in  ripening  evolves  considerable  carbonic  acid  gas,  and  when 
fully  ripe  absorbs  oxygen  to  an  extent  that  hastens  its  decay.  By  the 
precautions  taken  to  prevent  the  admission  of  fresh  air,  the  atmos- 
phere of  the  room  becomes  decomposed  and  the  room  is  filled  with 
carbonic  acid  gas  to  such  an  extent  that  an  ordinary  light  will  not 
burn  in  it.  Thus  the  two  conditions  required  to  prevent  decay  are 
obtained ; the  moisture  of  the  air  is  withdrawn  and  the  fruit  is  sur- 
rounded with  carbonic  acid  gas.  In  addition  the  low  temperature  of 
34°  is  maintained. 

The  committee  found  in  May  quantities  of  the  most  delicate  varie- 
ties of  apples,  as  fresh  as  when  first  picked,  together  with  large  cans 
of  cooked  fruits  and  berries,  that  had  been  left  open  for  some  time 
without  any  evidence  of  fermentation.  Grapes  were  also  exhibited  in 
May  as  fresh  as  when  they  were  plucked  from  the  vines. 

GATHERING  AND  KEEPING  APPLES. 

There  is  scarcely  an  article  of  vegetable  food  more  widely  useful 
and  more  universally  relished  than  the  apple.  Why  every  farmer  in 
the  nation  has  not  a good  apple  orchard  is  one  of  the  mysteries.  Let 
every  family  lay  in  from  two  to  ten  barrels  or  more  of  apples,  and  it 
will  be  the  most  economical  investment  in  the  whole  range  of  culina- 
ries.  A raw  mellow  apple  is  digested  in  an  hour  and  a half ; while 
boiled  cabbage  requires  five  hours.  The  most  healthful  dessert  which 
can  be  placed  on  the  table,  is  a baked  apple.  If  taken  freely  at  break- 
fast with  coarse  bread  and  butter,  with  meat  or  fish  of  any  kind,  it 
has  an  admirable  effect  on  the  general  system,  often  removing  consti- 
pation, correcting  acidities,  and  cooling  off  frebrile  conditions,  much 
more  effectually  than  the  most  approved  medicines.  If  families  could 
be  induced  to  substitute  the  apple — sound,  ripe  and  lucious — for  the 
pies,  cakes,  candies  and  other  sweetmeats  with  which  their  children 
are  too  often  indiscreetly  stuffed,  there  would  be,  says  Dr.  Hall,  a di- 
minution in  the  sum  total  of  doctors  bills  in  a single  year,  sufficient 
to  lay  m a stock  of  this  delicious  food  for  a whole  season's  use. 

It  is  becoming  a well  understood  principle  that  pears  are  improved 
by  being  gathered  before  fully  ripe.  Some  should  approach  nearer 
maturity  than  others.  But  early  apples  should  be  fully  ripe,  as  a 
general  rule,  before  gathering.  Late  fall  and  early  winter  apples 
should  not  be  eatable  when  picked,  and  all  the  late  winter  varieties 


720 


PRACTICAL  CYCLOPAEDIA. 


should  be  gathered  when  too  hard  to  yield  to  the  pressure  of  the 
thumb,  and  always  before  heavy  fall  frosts.  A dry  time  should  be 
selected  if  possible.  There  will  be  a few  specimens  not  yet  mature, 
but  you  can  afford  to  throw  them  out  to  save  the  best  and  the  main 
crop.  When  a good  keeping  variety  begins  to  drop  freely  from  the 
tree,  as  is  sometimes  the  case,  secure  the  balance  of  the  crop  that  re- 
mains on  the  tree  as  soon  as  possible ; but  they  should  not  be  mixed 
with  those  on  the  ground — not  one  should  be  saved  with  those  picked. 
Windfalls  will  not  keep,  for,  in  addition  to  the  injury  sustained  by 
the  fall,  they  become  heated  by  lying  upon  the  ground  exposed  to  the 
sun  and  hot  air,  and  the  ripening  process  already  commenced,  is  has- 
tening it  to  a rapid  decay. 

No  matter  how  hot  the  weather  is,  an  apple  is  always  cool  while 
upon  the  tree,  and  in  that  condition  should  be  taken  care  of. 

Heat  hastens  the  ripening,  cold  retards  it.  Apples  should  therefore 
be  kept  cool,  barely  so  as  not  to  freeze.  A minimum  temperature 
of  thirty-four  degrees  is  probably  about  right,  with  as  little  fluctua- 
tion as  possible. 

The  cellar  should  be  cool,  always  dry  and  dark,  and  frequently  aired 
when  the  outside  temperature  will  allow  of  it. 

A foreign  fruit  grower  says  : Fruit  to  keep  over  should  not  be  gath- 
ered till  near  but  not  fully  ripe.  This  is  best  known  by  lifting  up  the 
fruit,  and  if  it  separates  easily  from  the  tree,  the  sponer  it  is  carefully 
gathered  the  better,  choosing  the  dryest  part  of  the  day ; carefully 
handling  it  so  that  it  may  not  be  bruised.  The  fruit  should  then  be 
placed  in  thin  layers  on  a dry  floor ; if  room  to  place  them  singly,  so 
much  the  better.  In  a fortnight  they  may  be  stored  away,  rejecting 
any  that  appear  injured.  There  are  many  modes  of  keeping,  all  good 
in  their  way ; some  laying  them  in  layers  with  dry  ferns,  which  is  a 
most  excellent  mode ; but  the  best  is  to  wrap  each  fruit  singly  in  soft 
paper,  and  lay  them  in  layers,  with  plenty  of  pit  or  rabbit  sand,  dried 
in  an  oven.  All  places  where  fruit  is  stored  should  be  dry  and  cool, 
and  the  light  excluded.  Some,  after  the  fruit  is  wrapped  in  the  pa- 
per, put  them  into  glazed  earthenware  jars,  packing  them  in  dry  sand, 
with  the  best  effect. 

Professor  Loomis  says : Apples  intended  to  be  kept  for  a tim<* 
should  be  sound,  should  not  be  shaken  off  the  tree,  nor  be  permitted 
to  fall  naturally,  but  be  carefully  plucked  by  the  hand.  The  bruises 
they  receive  in  falling  against  the  limbs  of  the  tree,  or  upon  the 
ground,  induce  early  decay.  For  the  same  reason  they  should  not  be 
allowed  to  drop  heavily  into  barrels  or  bins.  Careful  handling  is  a 


PRESERVATION  OF  FRUITS. 


721 


material  element  in  keeping  fruit  of  all  kinds.  Barrels  are  not  the 
best  receptacles  for  apples  for  the  winter.  They  are  apt  to  “sweat/' 
and,  pressing  heavily  upon  one  another,  decay  is  readily  communi- 
cated ; at  the  same  time  it  is  inconvenient  ascertaining  whether  they 
are  keeping  or  not.  It  diminishes  the  chances  of  decay  by  contact  to 
separate  each  layer  by  a layer  of  leaves  or  oat  chaff ; but  the  best 
means  of  preservation  is  believed  to  be  placing  them  upon  open  shelves 
at  a distance  of  one  to  three  feet  from  the  cellar  floor,  or  as  near  the 
floor  as  possible  without  dampness.  They  decay  less,  are  not  liable 
to  sweat,  and  can  easily  be  inspected  for  the  purpose  of  removing  the 
imperfect  ones. 

The  editor  of  the  Gardeners  Monthly  says,  whenever  a quantity 
of  fruit  is  piled  up  in  a heap  it  begins,  what  is  called  in  common  lan- 
guage, to  sweat.  This  sweating  brings  an  oily  substance  to  the  out- 
side. Sweating  will  also  occur  without  the  fruit  being  piled  up  as 
spoken  of,  but  it  is  more  slow ; and  if  it  be  thinly  on  a shelf,  it  is  in 
its  most  legitimate  way.  The  sweating  coats  the  skin  with  a sort  of 
varnish,  which  resists  the  action  of  the  atmosphere,  and  certainly  pro- 
motes the  keeping  qualities  of  the  fruit.  This  varnish  ought  not  to 
be  removed  by  any  means,  handling  being  one  of  the  certain  means 
of  doing  so.  Let  the  fruit,  therefore,  be  placed  at  first  simply  on  the 
shelves,  and  little  else  will  be  wanted  but  looking  over  and  picking 
out  decayed  fruit,  and  the  place  being  kept  cool  and  well  ventilated, 
there  is  a tolerable  certainty  of  their  keeping  well,  other  things  also 
being  favorable. 

The  editor  of  the  Am.  Agriculturist  thinks  the  best  method  of  keep- 
ing winter  apples  for  home  use,  also  for  shipping,  is  to  pack  them  in 
barrels  in  oats,  and  keep  in  a close  upper  room.  He  says  : “With  the 
thermometer  at  zero  out  of  doors,  they  will  not  freeze.  If  they  should 
be  frosted  a little,  it  is  drawn  out  so  gradually  by  the  oats  that  they 
are  not  injured.  We  have  never  seen  any  method  so  satisfactory  as 
this  for  transporting  apples,  and  none  better  for  preserving  them  in  a 
good  condition  until  spring.” 

Some  pack  in  nice,  sweet  hay,  cut  fine  ; some  in  rice  hulls,  where 
they  can  be  obtained ; some  in  dry  hard  wood  sawdust ; some  in  dry 
apple  tree  or  forest  leaves ; some  in  plaster  of  Paris ; some  in  buck- 
wheat hulls  ; some  in  chaff ; some  in  dry  turning  shavings.  Cotton, 
coal,  clay  and  paper  are  also  used;  but  Prof.  Mapes  says  these  will 
extract  flavor.  Wm.  S.  Carpenter  says  : Fine  cut  hay  is  good,  so  are 
leaves  ; rice  hulls  are  the  best.  Sawdust  is  not  good,  as  it  is  apt  to 
impart  its  flavor  to  the  fruit,  and  if  buckwheat  bran  is  good,  it  is  un- 


722 


PRACTICAL  CYCLOPAEDIA. 


like  all  other  bran.  Prof.  Mapes  says,  if  sawdust  is  to  be  used,  it 
should  be  thoroughly  baked.  With  any  of  these  materials  apples  are 
usually  packed  in  alternate  layers,  separated  from  the  wood  and  some- 
times entirely  from  each  other.  Oats,  hay,  leaves,  rice  hulls,  and  plas-  - 
ter  of  Paris  appear  to  be  best  recommended.  Salt  barrels  for  packing 
apples  in  have  been  recommended.  Bad  cellars  and  unclean  barrels 
frequently  extract  the  flavor  of  fruit. 

A writer  in  the  New  York  Tribune  says:  “ There  is  one  mode  of 
preserving  apples  which  has  been  practiced  here  for  many  years,  and 
which  I have  tried  with  complete  success,  viz  : Place  them  on  a floor 
in  a room,  or  in  any  other  cold  situation,  early  in  the  winter,  and  cov- 
er them  well  with  some  kind  of  linen,  and  leave  them  so  through  the 
various  changes  of  winter.  I have  known  them  to  come  out  in  the 
spring  rather  improved  than  otherwise.”  And  a correspondent  of  the 
same  paper  says  : Winter  apples,  picked  some  five  or  six  weeks  be- 
fore the  usual  time  of  gathering,  will  keep  sound  some  months  longer 
than  those  allowed  to  ripen  on  the  trees. 

Pre-paring  and  Keeping  Apples  for  Market — If  they  are  to  be  trans- 
ported any  distance,  the  fruit  should  be  picked  from  the  tree  by  hand, 
and  carefully  placed  in  the  barrels,  (not  poured  in,)  being  packed 
closely  and  tightly.  The  barrel  should  be  clean,  and,  particularly  if  a 
flour  barrel,  thoroughly  washed  and  scrubbed  with  a broom  till  not 
only  the  loose  flour  is  removed,  but  all  the  flour.  If  any  remains,  in 
the  jostling  of  carts  or  cars  it  scatters  among  the  apples,  and,  adher- 
ing tb  the  moist  surface,  soon  moulds  and  decays,  setting  up  general 
decomposition  throughout.  A flour  barrel,  unless  thoroughly  free 
from  flour,  is  one  of  the  most  undesirable  receptables  for  fruit  or  veg- 
etables of  any  kind.  The  barrels  and  the  apples  should  both  be  per- 
fectly dry  when  packed ; afterwards  the  barrel  should  be  left  open  till 
the  immediate  time  of  removal.  It  should  be  so  completely  filled  and 
tightly  packed  that,  when  the  head  is  pressed  in,  there  shall  be  no 
motion  of  the  apples  on  one  another  as  the  barrel  is  rolled  along  or 
turned  upon  end. 

In  cargoes  of  ice  which  have  been  shipped  from  Boston  to  the  East 
Indies,  have  frequently  been  placed  considerable  quantities  of  apples, 
which  have  reached  their  destination  in  as  good  condition  as  when  first 
shipped. 

Dried  Apples. — As  success  in  this  case  depends  solely  upon  evapo- 
ration, nothing  more  is  requisite  than  to  secure  the  greatest  amount 
of  sunlight  upon  the  greatest  extent  of  surface. 

Apples  in  Cans. — They  should  be  boiled  about  fifteen  minutes,  if 


PRESERVATION  OF  FRUITS. 


723 


very  juicy,  half  an  hour,  with  a small  amount  of  sugar.  They  are  best 
kept  on  the  cellar  tioor  on  account  of  its  cool  and  uniform  tempera- 
ture. It  is  better  not  to  handle  or  move  the  cans  until  taken  for  use. 

Apple  Sauce  and  Butter. — Boil  unfermented  or  new  cider  down  six 
gallons  to  one.  Boil  apples  and  a small  proportion  of  quince  and 
place  in  the  syrup. 

Machine  for  Quartering  Apples. — Take  a piece  of  board — say  three 
feet  long  and  six  inches  wide, — make  a hole  through  one  end  four  and 
a half  inches  in  diameter  (more  or  less,  as  you  please.)  Break  the 
edge  off  an  old  scythe,  two  inches  longer  than  the  hole  in  the  board  is 
in  diameter,  and  have  two  of  these  edges.  Take  an  old  ax  and  cut 
each  scythe  edge  half  in  two,  one  from  the  edge  towards  the  back,  the 
other  from  the  back  toward  the  edge,  and  cross  in  the  center  when  you 
have  cut  them.  Put  this  knife  across  the  hole  in  the  board,  by  saw- 
ing places  half  through,  fasten  on  a lever  eighteen  inches  long,  to 
press  the  apple  through,  and  it  is  done.  This  is  easily  made,  and 
works  first  rate. 


PRESERVATION  OF  PEARS. 

With  very  few  exceptions  this-  fruit  should  be  picked  before  it  is 
perfectly  matured.  The  house-ripened  pear  is  generally  infinitely  su- 
perior to  that  which  is  allowed  to  hang  too  long  upon  the  tree.  The 
fruit  should  be  fully  grown  and  beginning  to  ripen  when  plucked,  else 
it  will  wilt  and  be  insipid.  A good  rule  is  derived  from  the  easy  sep- 
aration from  the  stem.  When  fruit  begins  to  fall  freely  it  should  be 
gathered.  When  harvested,  the  pears  should  be  placed  in  a dark 
moderately  cool,  dry  apartment,  to  be  preserved  a long  time. 

The  following  is  a plan  recommended  by  the  Germantown  Telegraph 
as  simple  and  efficacious  : Apples  and  pears  should  be  placed  in  glazed 
earthen  vessels,  each  containing  about  a gallon,  and  surrounding  each 
fruit  with  paper.  These  vessels,  being  perfect  cylinders,  about  a foot 
each  in  height,  stand  very  convenient  upon  each  other,  and  thus  pre- 
sent the  means  of  preserving  a large  quantity  of  fruit  in  a very  small 
room  ; and  if  the  spaces  between  the  top  of  one  vessel  and  the  base 
of  another  be  filled  with  a cement,  composed  of  two  parts  of  the  curd 
of  sweet  milk,  and  one  of  lime,  by  which  the  air  will  be  excluded,  the 
later  kinds  of  apples  and  pears  will  be  preserved  with  little  change  in 
their  appearance,  and  without  any  danger  of  decay  from  October  till 
February  and  March.  A dry  and  cold  situation,  in  which  there  is 
little  change  of  temperature,  is  the  best  for  the  vessels ; but  the  merits 


724 


PRACTICAL  CYCLOPEDIA. 


of  the  pears  are  greatly  increased  by  their  being  taken  from  the  ves- 
sels about  ten  days  before  they  are  wanted  for  use,  and  kept  in  a warm 
room,  for  warmth  at  this,  as  at  other  periods  accelerates  the  maturity 
of  the  pear. 

A writer  in  the  London  Horticultural  Society’s  Proceedings,  says  : 
I find  bran  the  best  of  all  substances  for  packing  of  late  apples  and 
pears  in  shallow  boxes.  They  want  no  care  afterwards,  as  all  sweat- 
ing and  decay  are  dried  up.  A Mr.  Kidd  of  England,  who  for  twenty 
years  has  made  it  his  business  to  transport  fruit,  says  : I have  found 
no  better  method  in  all  my  experience,  with  all  kinds  of  fruit  varying 
in  distance  from  fifty  to  five  hundred  miles,  than  simply  box,  soft  pa- 
per, and  sweet  bran,  the  fruit  carefully  wrapped  and  placed  in  layers. 
He  says : With  neat  hands,  the  bloom  is  preserved  on  the  grape,  and 
may  be  sent  any  distance  ; but  with  clumsy  hands,  quite  the  contrary, 
and  often  an  entire  failure. 

Dried  Pears. — Pears  may  be  dried  in  the  same  manner  as  apples, 
either  by  solar  heat  or  in  a slow  oven.  For  preserving  in  cans  or  in 
syrup,  pears  are  one  of  our  best  and  most  manageable  garden  pro- 
ducts. The  large  amount  of  sugar  in  its  composition  renders  its  dry- 
ing or  preservation  very  certain.  Perhaps  the  best  method  for  com- 
mon use  is  to  remove  the  rind,  cut  into  thin  slices,  and  dry  in  the  sun 
in  the  same  manner  as  apples. 

Canned  and  Preserved  Pears. — Being  pared  and  cut  into  pieces  of 
moderate  size,  say  quarters,  they  are  boiled,  with  about  half  weight  of 
sugar,  fifteen  minutes  or  so,  not  enough  to  reduce  the  pieces  to  pulp 
at  all,  but  sufficiently  to  cook  thoroughly,  and  put  into  heated  cans 
and  sealed  quickly,  as  previously  mentioned.  If  to  be  kept  as  a pre- 
serve in  syrup,  a little  more  sugar  may  be  required.  It  is  said  they 
are  very  nice  preserved  with  the  addition  of  ginger  root,  which  give 
them  a similarity  to  East  India  Preserves. 

PRESERVATION  OF  PEACHES. 

The  peach  in  its  general  qualities  so  nearly  resembles  the  pear  that 
the  methods  of  preservation  answer  for  both.  Slight  allowance  in  the 
time  of  boiling  may  be  made  for  the  superior  juiciness  of  the  peach. 

Canning  and  Preserving  Peaches. — A friend  has  adopted  the  follow- 
ing method : The  cans  are  filled  with  the  fruit  cut  in  halves,  then  as 
much  cold  water  is  poured  in  as  the  cans  will  hold.  The  cans  are  then 
placed  in  a boiler  with  cold  water  nearly  to  their  tops,  and  they  are 
left  over  the  fire  until  the  water  in  the  boiler  boils  long  enough  to  make 


PRESERVATION  OF  FRUITS. 


725 


the  peaches  hot  through,  if  they  do  not  actually  boil.  Filling  the  cans 
with  water  prevents  the  juice  being  drawn  out  of  the  peaches.  When 
the  fruit  is  to  be  placed  on  the  table,  it  is  taken  out  of  the  water  and 
sugar  added,  the  same  as  if  it  had  not  been  cooked  at  all. 

Another,  alluding  to  this  method,  makes  the  following  remarks : 
“I  prefer  doing  them  with  half  pound  of  sugar  to  one  pound  of  fruit; 
they  are  then  just  right  for  eating.” 

Another  method  that  has  been  practiced  is  as  follows  : Select  good 
solid  peaches,  pare  and  take  out  the  stones ; take  one  pound  of  the 
parings,  one  pint  of  water,  half  a pound  of  white  sugar,  boil  well  to- 
gether for  forty  minutes  in  a brass  kettle,  then  strain  through  a cloth ; 
let  the  syrup  cool,  fill  the  jars  with  the  pared  peaches,  pour  in  the  syr- 
up and  the  jars  are  full.  Take  a convenient  vessel,  put  a cloth  in  the 
bottom,  set  in  the  jars,  then  fill  the  vessel  or  the  space  around  the  jars 
with  cold  water,  to  come  within'  three  inches  of  the  top  of  the  jars; 
set  on  the  stove,  bring  gradually  to  a boil,  boil  well  for  thirty  minutes ; 
take  the  jars  out  of  the  vessel  and  seal  while  hot. 

A writer  states  that,  peaches,  if  preserved  whole,  should  be  gather- 
ed before  they  are  fully  ripe,  pared  and  cooked  tender  in  a little  water. 
If  in  quarters,  crack  the  pits  of  half  the  peaches  and  add  to  them. 
Let  the  syrup  simmer  down  quite  thick  before  adding  it  to  the  fruit, 
and  when  cold,  cover  tight  and  keep  free  from  heat  and  moisture. 

Dried  Peaches. — To  dry  peaches  very  nicely,  pare  and  quarter  and 
string  on  threads  so  as  not  to  touch  each  other.  Try  it.  Peaches 
may  be  dried  without  peeling.  Make  a lye  of  tolerable  strength  by 
boiling  wood  ashes  in  water.  While  the  lye  is  warm,  but  not  so  as  to 
cook  the  peaches,  immerse  them  and  rub  them  in  it  awhile  and  then 
wash  them  in  clear  cold  water.  Every  particle  of  furz  will  be  re- 
moved, and  only  a thin  skin  remain.  They  can  then  be  cut  and  dried 
in  the  usual  manner.  They  thus  lose  nothing  of  their  sweetness  by 
peeling,  and  are  said  to  be  of  the  best  quality  for  all  cooking  pur- 
poses. 

Brandy  Peaches. — Eemove  the  skins  by  pouring  on  boiling  water. 
Make  a syrup  of  half  a pint  of  water  and  half  a pound  of  sugar  to 
one  pound  of  peaches.  When  boiling  put  in  the  prepared  peaches 
and  boil  till  tender.  Eemoving  the  peaches  to  cool,  continue  the 
boiling  of  the  syrup  until  it  becomes  quite  thick,  and  add  an  equal 
amount  of  brandy.  Having  placed  the  cooled  peaches  in  a jar,  put  in 
sufficient  of  the  brandy  syrup  to  completely  cover  the  fruit.  When 
cold  secure  the  mouth  of  the  jar  as  for  jams. 

Another  way  : Wipe,  weigh  and  carefully  select  the  firmest  fruit; 


726 


PRACTICAL  CYCLOPAEDIA. 


have  ready  a quarter  of  their  weight  in  powdered  loaf  sugar,  put  the 
fruit  in  a vessel  that  closes  tightly,  throw  the  sugar  over  and  cover 
with  brandy.  Place  a piece  of  double  foolscap  under  tho  cover,  and 
place  the  jar  in  a saucepan  of  water  until  the  water  is  quite  hot,  but 
not  boiling ; when  cold,  tie  the  cover  down  tightly  so  that  no  air  can 
penetrate. 


PRESERVATION  OF  QUINCES. 

Tnough  a hard,  firm  fruit,  with  a glazed  and  somewhat  oily  skin, 
the  quince  has  but  feeble  powers  of  endurance.  Kept  dry  and  cool, 
it  remains  a few  weeks  or  perhaps,  under  very  favorable  circumstan- 
ces, months  without  decay.  It  dries  well  in  the  sun  in  the  same  man- 
ner as  apples,  but  is  most  generally  used  when  preserved  with  sugar 
as  peaches  and  other  fruit. 

Quinces  preserved  whole  : Pare  and  put  into  a sauce  pan,  with  the 
parings  at  the  top ; then  fill  it  with  hard  water;  cover  it  close ; set  it 
over  a gentle  fire  till  they  turn  reddish ; let  them  stand  till  cold ; put 
them  into  a clear,  thick  syrup ; boil  them  for  a few  minutes  ; set  them 
on  one  side  till  quite  cold ; boil  them  again  in  the  same  manner ; the 
next  day  boil  them  again  until  they  look  clear ; if  the  syrup  is  not 
thick  enough  boil  it  more ; when  cold,  put  brandied  paper  over  them. 
The  quinces  may  be  halved  or  quartered. 

PRESERVATION  OF  PLUMS. 

This  fruit  posseses  the  excellencies  of  both  the  pear  and  the  peach, 
and  from  its  similarity  in  juiciness  and  saccharine  matter  preserves 
equally  well  in  the  various  modes  by  the  same  treatment. 

A correspondent  of  the  Moniteur  Sdentifique  says  plums  may  be 
preserved  for  months  in  vessels  filled  with  sand,  hermetically  sealed, 
and  buried  in  the  ground. 

To  preserve  purple  plums  make  a syrup  of  clean  brown  sugar ; clar- 
ify it ; when  perfectly  clear  and  boiling  hot,  pour  it  over  the  plums, 
having  picked  out  all  unsound  ones  and  stems  ; let  them  remain  in  the 
syrup  two  days,  then  drain  it  off,  make  it  boiling  hot,  skim  it,  and 
pour  it  over  again ; let  them  remain  another  day  or  two,  then  put 
them  in  a preserving  kettle  over  the  fire,  and  simmer  gently  until  the 
syrup  is  reduced,  and  thick  or  rich.  One  pound  of  sugar  for  each 
pound  of  plums. 


MOTHER  S DEPARTMENT 


— T1IE  KITCHEN  GARDEN. 


151 


officious  attendants  upon  the  occasion,  and  by  the  mothc^.; 
perhaps,  subsequently,  as  an  indication  of  hunger  or  want  < 
food.  Consequently,  the  washing  and  dressing  are  scarce 
completed  before  the  nurse,  if  present,  or  some  ncwly-mail 
“auntie,”  surcharged  with  benevolent  solicitude,  busths 
about  to  prepare  the  repast.  And  this  generally  consists 
molasses  and  water — that  mixture  of  abominations,  as  tl  < 
late  Dr.  Meigs  called  it — so  intimately  associated  with  flat  ► S 
lent  colic,  or  a griping,  and  necessarily  a cross  baby  at  one  ! 
Here  the  impulses  of  nature  should  be  obeyed,  and  her  poii  • 
ingsaud  promptings  should  be  followed,  by  placing  the  infa  t 
to  its  maternal  bosom  only,  and  as  soon  as  she  is  able  to  1 - 
ceive  it.  Instead  of  so  doing,  the  nurse,  not  unfrequentb, 
in  addition  to  molasses  and  water,  resorts  to  pap,  or  to  a pc  i- 
tion  of  that  which  has  been  prepared  for  the  mother,  whip 
usually  contains  some  one  of  the  spices,  and  sometimes  wile  j 
or  spirits.  By  forcing  upon  the  infant  thus  early  su(ti  < 
articles,  and  continuing  their  use  during  infancy,  we  deprave  j 


the  appetite,  and  injure  its  tender  organization  at  the  sane 


time,  and  incorporate  with  its  very  existance  a desire  fir  > 
these  unnatural  agents,  which  desire  is  apt  to  strengthen  is  ' 
age  advances,  until  the  baby-boy,  thus  trained,  if  he  live  to  j 
manhood,  is  swallowed  up  in  the  vortex  of  intemperance  or  j 
dissipation. 

The  substances  of  which  this  food  is  generally  composed 
are  crackers,  rusk  or  flour  ia  some  form,  made  into  a pup,  j 
and  sugared,  and  no  sooner  is  it  received  into  the  stoma  U 
than  commences  the  process  of  fermentation.  The  gas  which 
is  evolved  during  this  process,  being  confined  within  the 
stomach  and  bowels,  produces  flatulent  or  wind  colic,  acid 
eructations,  swelling  of  the  abdomen,  and  sometimes  “in- 
ward fits,”  or  open  convulsions. 

Infants  fed  upon  these  unnatural  and  improper  articles, 
are  affected,  more  or  less,  with  green,  watery  stools,  griping 
pains,  and  vomiting,  their  milk  strongly  curdled,  eto.,  to 
correct  which  a little  lime-water,  with  spiced  syrup  of  rhu- 
barb, and  compound  tincture  of  cardamons,  or  even  ginger- 
tea,  with  a little  supercarbonate  of  soda,  will  answer  a better 
purpose  than  stronger  preparations. 

But  if,  from  exhaustion  or  other  cause,  the  mother  is  not 
able  to  nurse  her  infant  at  once,  it  is  much  better  to  suffer 
it  to  rest  quietly  for  six  or  twelve  hours  than  to  feed  it  with 
such  indigestible  articles  as  above-mentioned.  The  mother, 
however,  can  generally  be  prevented  from  falling  into  this 
6tate  of  exhaustion,  if  properly  sustained  by  some  nicely- 
prepared  cream-toast,  toasted  bread  and  crackers,  steeped  in 
light  wine,  etc.,  etc. 

If  not,  or  from  any  other  cause,  the  infant  cannot  receive 
suitable  nourishment  from  its  mother,  we  should  use  fresh 
milk  from  a healthy  young  cow,  and  water  equal  parts,  or 
one  part  of  thin  cream  and  two  parts  of  water,  sugared,  and 
but  a few  teaspoonfuls  given  at  a time,  and  at  intervals  of  at 
least  two  hours.  Then,  if  for  the  want  of  the  reception  of 
certain  saline  matters  contained  in  the  first  milk  of  the  mo- 
ther, the  meconium  should  not  pass  from  its  bowels,  it  may 
become  pardonable  to  give  ten  drops  (not  a teaspoonful)  of 
castor  oil,  and  repeated,  if  necessary  ; but  a small  enema  of 
warm  water  or  molasses  and  w ater,  will  answer  the  purpose 
much  better  than  if  put  into  its  stomach. 


THE  KITCHEN  GARDEN. 

In  the  Middle  States,  the  work  of  this  month  does  no  vary 
materially  from  the  month  just  closed.  Cabbage,  for  winter 
use,  may  head  if  planted  at  once.  Celery,  earth  up ; plant  for 
later  use.  Endive,  plant.  Beans,  Bush  and  Snap,  plant; 
tender  “ snaps”  gathered  late  in  autumn,  may  be  preserved 
in  strong  brine  (salt  and  water)  for  winter  use,  and  vary  but 
from  those  freshly  gathered.  Lettuce , sow  in  drills  to 
. Peas,  sow  ; this  vegetable  is  a delicacy  in  autumn,  and 
more  frequently  appear  at  table.  Landreth's  Extra 


Early,  sown  latter  end  of  the  month  and  beginning  of  next, 
perfect  before  frost.  Spinach,  sow  for  autumn  use ; for  winter 
use,  tow  next  month.  Radish,  sow  the  Spanish  for  winter ; 
Golden  Globe  and  Red  Turnii>- rooted  for  autumn  use.  Rida 
Baga,  sow  without  delay,  if  not  already  done.  Should  the 
ground  be  dry,  work  throughly,  and  sow'  in  the  dust;  the 
seed  may  vegetate  w ith  the  first  show'er;  a roller  to  com- 
press the  soil  sometimes  promotes  vegetation ; but  there  is 
this  disadvantage— if  heavy,  dashing  rain  immediately  en- 
sues, the  ground  packs  and  the  seed  is  lost.  Pomeranean 
Globe  and  Amber  Globe  Turnips,  sow  early  in  the  month  ; the 
Early  Dutch  and  Redrtopped,  both  strap-leaved  varieties,  may 
be  sown  until  the  first  of  September,  though  it  may  be  well 
to  sow  at  least  a portion  earlier,  as  at  a late  day  it  is  diffi- 
cult to  remedy  a failure  Read  remarks  under  head  of 
July. 

In  the  South. — Cabbage,  seed  sow,  to  head  in  November ; 
Landreth’s  Large  York  is  proper;  the  Early  Dwarf  Flat 
Dutch  is  also  an  excellent  variety  to  sow  at  this  season. 
Broccoli  and  Caidifloioer,  sow,  and  transplant  from  an  earlier 
sowing.  Onions,  plant  sets  for  autumn.  Carrots,  sow.  Squash, 
sow.  Rida  Baga,  sow,  to  make  up  deficiencies  in  J uly  sow- 
ing. Turnips,  for  table  use,  sow'  at  short  intervals.  Potatoes, 
plant  for  winter  use.  Lettuce,  drill  for  heading.  Radishes, 
sow  from  time  to  time.  Beets,  may  be  sown  for  the  winter 
supply.  Seeds  directed  to  be  sown  this  month  it  may  be 
necessary  to  defer  until  the  next,  by  reason  of  heat  and 
drought.  Let  the  young  gardener  be  not  disheartened — 
ultimate  success  will  attend  persevering  efforts.  His  first 
care  is  to  provide  reliable  seeds,  then  onword  should  be  his 
motto. 


HORTICULTURAL. 

Removing  Trees. — A correspondent,  who  lives  in  a subur- 
ban village,  asks  us  as  to  the  best  time  of  the  year  for  re- 
moving trees.  Almost  any  time  will  do,  we  answer,  except 
in  summer,  Even  large  trees,  w'hether  evergreens  or  deci- 
duous, can  be  safely  removed,  and  the  most  of  the  roots  pre- 
served, if  a moist  day  be  selected.  In  desperate  need  try  a 
moonlight  night.  It  is  the  sun  that  does  the  mischief.  Tree 
roots  stand  currents  of  hot  air  about  as  well  as  fish  do. 
Small  trees  are  better  every  way— if  one  can  wait.  The  man 
who  has  not  yet  learned  the  pleasure  of  w'atching  growth 
has  one  pleasure  yet  in  store  for  him,  if  he  will  but  put  him- 
self in  the  way  of  it.  A love  of  planting  comes  with  the 
practice  of  it — like  any  other  virtue.  Give  the  roots  plenty 
of  room,  and  observe  the  precautions  we  have  mentioned, 
and  your  trees  will  live,  w'hile  other  trees,  without  these 
precautions,  even  if  planted  in  late  fall,  or  early  spring, 
will  die. 


OUK  NEW  COOK-BOOK. 

4Gg=*  Every  receipt  in  this  Cook-Book  has  been  tested  by  a prao- 
tical  housekeeper. 

MEATS. 

Beef  Pie. — Take  cold  roast  beef  or  steak,  cut  it  into  thin 
slices,  and  put  a layer  into  a pie-dish ; shake  in  a little  flour, 
pepper,  and  salt ; cut  up  a tomato  or  onion,  chopped  very 
fine,  then  another  layer  of  beef  and  seasoning,  and  so  on 
until  the  dish  is  filled.  If  you  have  any  beef  gravy  put  it 
in ; if  not,  a little  beef  dripping,  and  w'ater  enough  to  make 
sufficient  gravy.  Have  ready  one  dozen  potatoes,  well  boiled 
and  mashed,  half  a cup  of  milk  or  cream,  and  a little  butter 
and  salt ; spread  it  over  the  pie  as  a crust,  an  inch  thick  ; 
brush  it  over  with  egg,  and  bake  it  about  twenty-five  min- 
utes. 


152 


OUR 


N E W 


o o 


K-BOOK. 


Making  Hash. — Put  a teacupful  and  a half  of  boiling  water 
into  a sauce-pan,  and  make  a thin  paste  with  a teaspoonful 
of  flour,  and  a tablespoonful  ot  water.  Stir  it,  and  boil  it 
three  minutes.  Add  half  a teaspoonful  of  black  pepper, 
rather  more  salt,  and  one  tablespoonful  of  butter.  Then 
chop  the  cold  beef  into  a fine  hash,  removing  all  tough, 
gristly  pieces ; put  the  meat  in  a tin-pan,  pour  over  it  the 
gravy  above  mentioned,  and  let  it  heat  ten  minutes  or  so, 
hut  not  cook.  The  reason  so  many  people  have  poor  hash  is 
that  they  cook  it  too  much,  making  it  hard  and  unpalatable, 
or  they  use  tough  pieces  of  cold  meat,  or  they  put  in  too 
much  water,  and  make  it  vapid.  If  preferred,  add  equal 
quantities  of  chopped  boiled  potatoes ; and  if  you  have  the 
gravy  of  the  meat  of  yesterday’s  dinner,  you  may  U6e  that 
instead  of  the  made  gravy,  and  you  will  need  less  salt,  and 
pepper,  and  butter. 

To  Use  Cold  Chicken. — Two  receipts,  one  is  called  “fried 
chicken,”  and  the  other  “chicken  fritters.”  For  “fried 


Tomato  Sauce. — Take  any  quantity  of  ripe  tomatoes,  put 
them  into  an  eathen  jar,  and  place  them,  covered  over,  in  a 
hot  oven  till  perfectly  soft ; then  rub  them  through  a fine 
sieve,  to  keep  out  the  seeds  and  skin.  To  every  quart  of 
juice  add  a clove  of  garlic,  or,  if  the  flavor  is  preferred,  two 
shallots,  bruised,  a quarter  of  an  ounce  of  ginger,  and  the 
same  quantity  of  black  pepper,  and  a tablespoonful  of  salt ; 
boil  for  about  twenty  minutes,  and  bottle,  cork  down,  and 
wax  it  at  once.  Some  like  the  addition  of  vinegar  or  lemon- 
juice  to  the  same ; others  prefer  it  without.  If  liked,  the 
juice  of  two  lemons  may  be  added  to  the  above,  before  boil- 
ing. 

Baked  Com. — Take  six  ears  of  field-corn,  or  twelve  ears  of 
sugar-corn.  Cut  the  grain  partly  off,  and  scrape  the  rest ; 
add  one  tablespoonful  of  butter,  a tablespoonful  of  sugar,  and 
a teaspoonful  of  salt.  Rub  these  well  together,  and  add  a 
pint  of  new  milk.  Bake  in  a dish  that  you  can  set  on  the 
table  without  disturbing  it. 


chicken,”  cut  the  chickens  into  quarters,  and  rub  each  quar- 
ter with  yolk  of  egg.  Mix  some  bread-crumbs  with  pepper, 
salt,  nutmeg,  grated  lemon-peel,  and  shred  parsley ; cover 
the  chickens  with  this,  and  fry  them.  Thicken  some  gravy 
with  flour,  and  add  Cayenne  pepper,  mushroom  catchup, 
and  a little  lemon-juice.  Serve  the  chicken  with  this  sauce. 
Chicken  Fritters. — Make  a batter  with  four  eggs,  some  new 
milk,  and  rice  flour;  to  this  add  a pint  of  cream,  some 
powdered  sugar,  candied  lemon-peel,  cut  small,  fresh  lemon- 
peel,  grated,  and  the  white  parts  of  a roasted  chicken,  shred 
small ; set  these  altogether  on  a stove,  and  stir  well  for  some 
time.  When  done,  take  it  off,  roll  out  the  mixture,  cut  it 
into  fritters,  and  fry  them.  Put  sugar  on  a dish,  lay  the 
fritters  on  it,  strew  sugar  over,  and  serve  them  hot. 

VEGETABLES. 

Cooking  New  Potatoes. — New  potatoes,  when  they  first  ap- 
pear, are  considered  a delicacy,  though  not  so  wholesome  as 
the  old,  unless  they  are  perfectly  ripe,  and  can  be  cooked 
without  being  made  waxy.  If  they  are  plainly  boiled,  a 
sprig  of  mint  will  be  found  a most  pleasant  addition.  The 
following  is  an  excellent  though  more  elaborate  way  of  dres- 
sing them : — Choose  the  potatoes  as  nearly  of  a size  as  pos- 
sible ; wash  them,  and  rub  off  the  outer  rind ; then  wipe 
them  dry  with  a clean  napkin.  Put  one  quarter  of  a pound 
■of  fresh  butter  into  a 6tew-pan ; set  it  on  the  fire,  and,  when 
it  boils,  throw  in  the  potatoes.  Let  them  boil  in  the  butter 
till  they  are  done,  taking  care  to  toss  them  every  now  and 
then,  so  that  they  may  all  go  successively  into  the  boiling 
butter.  They  must  be  carefully  watched,  because  if  done 
too  much  they  shrivel  up  and  become  waxy.  When  the  fork 
indicates  that  they  are  done,  they  must  be  taken  out  before 
they  lose  their  crispness,  put  into  a dish,  and  some  salt 
sprinkled  over  them.  As  soon  as  they  are  taken  from  the 
boiling  butter,  a handful  of  parsley  may  be  thrown  in,  and, 
after  it  has  had  a boil  or  two,  laid  upon  the  potatoes  as  a 
garnish.  They  must  be  eaten  immediately.  This  is  a beau- 
tiful dish  to  serve  up  with  fish,  «r  it  may  be  eaten  alone. 
The  butter  in  which  the  potatoes  wrere  dressed  may  be 
‘.poured  into  a jar,  and  serve  again  for  the  same  purpose.  Old 
potatoes  may  be  cut  into  round  pieces,  about  the  size  of  a 
large  walnut,  and  dressed  in  the  same  way. 

Tomato  Stow. — Take  eight  pounds  of  the  plate  of  beef,  put 
it  on  to  boil  in  a gallon  of  water,  with  a dozen  of  tomatoes, 
the  same  of  okras,  six  potatoes,  cut  small,  two  carrots,  cut 
lengthwise,  two  onions ; season  it  to  your  taste  with  pepper 
and  salt ; let  it  stew  slowly  four  hours ; skim  all  the  fat  off  the 
gravy,  and  garnish  the  meat  with  the  potatoes  and  carrots. 

Tomatoes  au  Gratin. — This  simple  and  delicious  dish  is 
made  by  cutting  some  ripe  tomatoes  in  half,  putting  them  in 
a buttered  dish  with  some  bread-crumbs,  butter,  pepper,  and 
salt,  ancM^sking  fill  slightly  browned  on  the  top. 


Com  Fritters. — Grate  six  ears  of  corn  ; add  one  tablespoon- 
ful of  flour,  and  two  eggs ; pepper  and  salt  to  your  taste ; to 
be  fried  like  oysters. 

DESSERTS. 


An  Excellent  Cream  Cheese. — One  quart  of  good  cream.  Put 
a quart  of  good  cream  aside  to  become  sour  and  very  thick ; 
then  lay  a piece  of  thin  calico  inside  a small  hair-sieve,  taking 
care  that  the  calico  comes  quite  to  the  top,  and  rather  above 
it,  in  order  that  you  may  be  able  to  pull  out  the  cheese  with- 
out any  difficulty.  Let  the  sieve  stand  upon  a dish ; pour 
the  cream  into  the  sieve,  and  leave  it  to  drain.  Pour  away 
the  whey  from  the  dish  every  morning.  In  about  three 
days  the  cheese  will  be  a proper  consistency,  and  fit  to  eat — 
as  thick  as  butter,  and  very  delicious.  If  the  cream  will  not 
go  into  the  sieve  at  once,  pour  it  in  during  the  day,  as  the 
pest  sinks  from  the  whey  leaving  it.  At  Dieppe,  little 
baskets  are  sold,  heart-shape,  for  making  cream  cheeses, 
and  answer  the  purpose  exceedingly  well,  being  very  open, 
so  that  the  whey  drains  quickly  through  the  calico  into 
the  dish. 

Another. — Take  three  gills  of  thick  cream,  stir  into  it  a 
tablespoonful  of  salt.  Tie  up  the  cream  in  a cloth,  and  let  it 
drop  for  three  or  four  days,  changing  the  cloth  every  day. 
It  must  be  hung  upon  a nail  to  drip,  and  when  ready,  on  the 
third  or  fourth  day,  put  it  into  a wooden  mould,  and  press 
for  one  hour.  It  will  then  be  ready  for  eating. 


Fruit  Jelly. — Take  two  quarts  of  red  currants,  two  quarts 
of  raspberries,  pick  and  bruise  them,  and  put  them  into  a 
flannel  bag  to  drain,  which  should  be  done  the  night  before 
they  are  wanted.  The  fruit  should  be  quite  ripe.  Then 
clarify  some  isinglass,  according  to  the  size  of  the  mould 
(which  must  be  of  earthenware,)  have  some  clarified  sugar 
to  make  it  rich,  and  put  it  in  ice  to  cool. 

Gateau  de  Pommes. — Boil  a pound  and  a half  of  lump-sugar 
in  a pint  of  water  till  it  becomes  sugar  again ; then  add  two 
pounds  of  apples,  pared  and  cored,  the  peel  and  a little  of  the 
juice  of  two  small  lemons;  boil  it  until  quite  stiff,  and  put  it 
into  a mould.  When  cold,  it  should  be  turned  out,  and,  be- 
fore being  sent  to  table  should  have  a thick  custard  poured 
round  it.  The  cake  will  keep  several  months. 

Apple  Cream. — Boil  twelve  apples  in  water  till  soft,  take 
off  the  peel,  and  press  the  pulp  through  a hair-sieve,  upon 
half  a pound  pf  pounded  sugar;  whip  the  whites  of  two  eggs, 
add  them  to  the  apples,  and  beat  all  together  till  it  becomes 
very  stiff,  and  looks  quite  white.  Serve  it  heaped  up  on  : 
dish. 

Orange  Pudding. — Grate  the  peel  of  three  oranges  int 
pint  of  good  milk,  with  three  ounces  of  sugar,  and  the  cru 
of  a twopenny  loaf,  and  the  yolks  of  four  eggs  ; let 
boil,  steam  it  through  a cloth,  add  the  juice  of  four  on 
and  bake  it  half  an  hour. 


PRESERVATION  OF  FRUITS. 


727 


PRESERVATION  OF  CHERRIES. 

Cherries  are  best  kept  as  a fresh  fruit  by  being  placed  in  an  ice 
chest  with  little  exposure  to  air.  If  the  skin  is  not  broken,  and  par- 
ticularly if  the  skin  is  firmly  set,  they  may  be  kept  for  several  days. 
Cherries  may  be  dried  either  in  the  sun  or  in  a slow  oven,  having  first 
been  boiled  a few  minutes  with  one-fourth  weight  of  sugar.  In  this, 
as  in  the  following  method,  the  stones  should  be  removed.  For  pre- 
serving in  cans,  add  half  weight  of  sugar,  heat  slowly  until  it  is  melt- 
ed, then  boil  briskly  for  fifteen  minutes.  In  the  meantime,  heat  the 
cans  in  water  up  to  boiling,  and  put  the  fruit  into  the  cans  while  in 
the  heated  water,  and  seal  immediately. 

For  bottling  cherries,  says  the  London  Field , try  the  following,  and 
you  cannot  fail  to  have  delicious  fruit  for  tarts  through  the  winter : 
To  every  pound  of  fruit  add  six  ounces  of  powdered  lump  sugar.  Fill 
the  jars  with  fruit;  shake  in  the  sugar  over,  and  tie  each  jar  down 
with  two  bladders,  as  there  is  danger  of  one  bursting  during  the  boil- 
ing. Place  the  jars  in  a boiler  of  cold  water,  and,  after  the  water  has 
boiled,  let  them  remain  three  hours ; take  them  out,  and,  when  cool, 
.put  them  in  a dry  place,  where  they  will  keep  over  a year.  We  have 
tried  this  recipe  for  several  years,  and  never  found  it  to  fail. 

PRESERVATION  OF  GRAPES. 

The  first  great  requisite  for  keeping  grapes  well  is  to  have  them  well 
grown  and  well  ripened.  The  stems  should  not  be  green,  but  full  ma- 
turity indicated  by  their  having  become  to  some  degree  the  same  col- 
or as  the  grape.  The  grapes  should  be  full  sized,  having  been  grown 
on  well  cultivated  and  well  pruned  vines.  After  this,  it  is  not  essen- 
tial how  they  are  kept,  provided  they  are  in  a cool,  rather  dry  apart- 
ment, and  not  placed  in  large  masses  in  contact.  Some  delicate  vari- 
eties do  better  by  being  hung  up,  so  that  the  berries  may  hang  apart, 
and  not  touch  each  other. 

Small  wires  of  sufficient  stiffness,  and  a few  inches  in  length,  are 
bent  into  hooks  in  the  shape  of  the  letter  S ; one  end  is  passed  into 
the  smaller  end  of  the  bunch,  and  the  other  placed  upon  a suspended 
hoop. 

It  is  hardly  requisite  to  remind  those  accustomed  to  the  successful 
keeping  of  grapes  of  the  necessity  of  careful  picking,  and  the  removal 
of  imperfect  or  decayed  berries.  Most  of  our  American  varieties  may 
be  easily  kept  packed  in  cotton  batting  or  dry  maple  leavesj  Chaff  would 


728 


PRACTICAL  CYCLOPAEDIA. 


do;  but  would  be  liable  to  stick  to  tbe  grapes.  They  should  be  kepi 
in  a cool  place,  but  a slight  frost  will  not  injure  them  if  they  have  be- 
come fully  ripe.  A good  way  for  keeping  them  is  as  follows  : Place 
them  in  broad,  shallow  boxes,  about  six  inches  deep,  with  a white 
sheet  of  unsized  paper  on  the  bottom,  and  between  each  layer  of 
grapes.  Set  the  box  uncovered  in  a dry,  open  place  for  about  ten 
days,  till  all  the  surplus  moisture  has  evaporated ; this  will  prevent 
future  moulding  and  decay,  and  is  very  important.  Then  cover  the 
boxes  with  covers  which  have  been  previously  made  to  shut  tight. 
Place  them  in  a cool  cellar,  or  in  a garret  not  subject  to  severe  frost, 
and  they  will  keep  till  spring  as  fresh  as  when  packed  away. 

A convenient  size  for  the  boxes  is  two  feet  square  and  six  inches 
deep.  These  are  rather  better  than  tubs  made  from  barrels  cut  in 
two,  by  allowing  the  moisture  more  readily  to  escape.  Baskets  for 
packing  should  be  avoided,  as,  by  yielding,  they  bruise  the  fruit.  A 
convenient  way  for  gathering  is  to  suspend  a light  shallow  box,  hold- 
ing about  half  a bushel  or  less,  by  means  of  a strap  to  tbe  neck,  leav- 
ing both  hands  at  liberty.  In  this  box  they  may  be  carried  to  the 
place  of  packing. 

The  directions  given  by  Prof.  Loomis  are  as  follow^ : In  gathering 
grapes  care  should  be  taken  that  they  are  perfectly  diy.  They  should 
be  taken  off  in  clusters,  handled  tenderly,  and  all  unripe,  immatured, 
decayed,  or  injured  berries  removed,  as  well  as  projecting  and  surplus 
portions  of  the  stem. 

They  are  packed  in  layers  in  boxes,  having  a ptiper  over  the  bottom 
of  the  box,  a paper  between  each  layer,  and  one  over  the  top.  The 
bunches  are  not  to  be  crowded,  nor  left  so  loose  as  to  slide  about  the 
box  when  being  moved.  For  market,  the  box’es  contain  about  fifty 
pounds ; for  keeping  for  future  use,  ten  pounds.  The  boxes  should  ba 
put  in  a cool,  dry  place,  free  from  the  sun,  and  at  as  even  a tempera- 
ture as  possible,  and  kept  closed  until  opened  for  use.  Cotton  has 
been  used  instead  of  paper  for  packing,  but  paper  is  found  to  answer 
every  requisite.  Thus  treated,  grapes  may  be  kept  till  the  approach 
of  the  warm  influences  of  spring. 

Put  up  in  sealed  cans  with  half  weight  of  sugar,  grapes  keep  well 
throughout  the  year.  Considerable  boiling  renders  the  preservation 
more  secure. 

It  is  said  that  of  grapes  packed  in  boxes,  one  foot  square  and  six  inches 
deep,  admitting  three  layers  of  clusters,  and  kept  in  a cool,  dry  cel- 
lar, so  cool  during  the  winter  that  water  standing  in  a pail  would 
freeze  half  an  inch  thick,  those  packed  with  alternate  layers  of  grapes 


PRESERVATION  OF  FRUITS. 


729 


and  fresii  grape  leaves  kept  well  until  about  the  last  of  December ; 
those  packed  with  alternate  layers  of  grapes  and  sheet  wadding  kept 
tolerably  until  about  the  middle  of  December ; and  those  packed  with 
alternate  layers  of  newspapers  and  grapes,  by  changing  the  paper 
and  repacking,  kept  until  the  fifteenth  of  March,  perfectly  plump  and 
fresh,  and  most  of  the  stems  fresh  and  green,  and  would  have  kept 
much  longer. 

It  has  been  stated  that  “ grapes  are  very  easily  preserved  all  win- 
ter by  packing  when  thoroughly  ripe  in  a barrel,  with  kiln-dried  saw- 
dust between  the  layers  of  grapes,  keeping  the  barrels  in  a dry  cellar, 
secure  from  frost.” 

Mr.  Pardee,  of  New  York,  says  the  best  method  is,  to  gather  the 
grapes  between  three  and  four  o’clock  in  the  afternoon  of  a dry  day, 
taking  great  care  to  have  them  all  ripe,  and  none  over-ripe,  cutting 
out  all  imperfect  berries.  Then  spread  them  on  a floor  for  a few  days, 
after  which  they  are  to  be  put  in  boxes  with  a little  cotton,  and  placed 
in  a cool,  dry  room. 

Another  way  is  to  put  the  bunches  carefully  in  one  gallon  stone 
jars,  and  bury  in  trenches  in  the  ground  with  eight  or  ten  inches  of 
earth  over  their  tops,  which  are  first  covered  with  boards.  The 
bunches  must  be  perfectly  sound  and  ripe,  and  gathered  when  the 
weather  is  dry,  and  they  will  keep  without  any  further  trouble. 

The  French  preserve  grapes  the  year  round  by  coating  the  clusters 
with  lime.  The  bunches  are  picked  just  before  they  are  thoroughly 
ripe,  and  dipped  in  lime  water  of  the  consistency  of  thin  cream.  They 
are  then  hung  on  wires,  and  when  dry  are  dipped  the  second  time, 
and  then  hung  up  to  remain.  The  lime  coating  keeps  out  air,  and 
checks  any  tendency  to  decay.  When  wanted  for  the  table,  dip  the 
clusters  in  warm  water  to  remove  the  lime. 

In  the  south  of  Eussia,  they  are  gathered  before  they  are  quite  ripe, 
put  into  large  pots,  so  filled  with  millet  that  each  fruit  is  separate, 
and  the  pots  are  covered  so  as  to  render  them  air-tight.  They  are 
sent  in  this  way  to  the  markets  of  St.  Petersburg.  After  remaining 
thus  for  a whole  year,  they  are  still  very  sweet,  all  their  sugar  being 
developed  by  the  ripening  process  in  the  pots. 

PRESERVING  CURRANTS. 

This  fruit,  from  the  large  size  of  its  seeds,  compared  with  the  berry, 
is  not  so  desirable  to  can,  or  as  a jam.  It  is  however  one  of  the  most 
valuable  of  garden  products  for  jelly  and  wine,  which,  in  addition  to 


730 


PRACTICAL  CYCLOPAEDIA. 


their  edible  excellence,  hold  a high  place  in  the  materia  medica.  Cur- 
rants, to  be  dried  in  the  sun,  should,  like  apples,  have  a good  south- 
ern exposure,  with  free  access  of  air.  The  only  care  needed  is  that 
the  drying  be  thorough.  Another  method  of  drying  is  to  boil  with 
one-fourth  weight  of  sugar  for  about  half  an  hour  to  an  hour,  then 
spread  on  plates,  and  dry  in  the  sun  or  in  a slow  oven.  For  cans  the 
flavor  is  improved  by  adding  one-half  weight  of  raisins.  The  strength 
of  the  acids  in  currants  renders  the  use  of  tin  cans  objectionable.  Many 
prefer  to  can  them  green. 

Currants  may  be  kept  green  for  any  length  of  time,  it  is  said,  in  as 
good  condition  as  when  gathered,  by  the  following  process  : Pick  the 
fruit  when  fully  grown,  dry  the  surface  well  without  shrivelling,  and 
cork  tight  in  glass  bottles,  covering  the  corks  with  sealing  wax ; then 
bury  the  bottle  to  the  neck  in  sand  or  earth  in  a cool  cellar.  This 
may  be  successfully  applied  also  to  the  gooseberry.  Try  it. 

PRESERVATION  OF  GOOSEBERRIES. 

This  fruit  is  so  nearly  allied  to  the  currant  in  size  and  qualities  that 
it  may  be  subjected  to  the  same  treatment. 

The  Country  Gentleman  recommends  to  take  full  grown  gooseber- 
ries, before  they  are  ripe,  pick  them,  and  put  them  into  wide-mouthed 
bottles,  cork  them  gently  with  new  soft  corks,  and  put  them  in  an  oven 
from  which  the  bread  has  been  drawn,  let  them  remain  till  they  have 
shrunk  nearly  a quarter;  then  take  them  out  and  beat  the  corks  in 
tight,  cut  them  off  level  with  the  bottle,  and  resin  them  down  close. 
Keep  them  in  a dry  place. 

TO  PRESERVE  STRAWBERRIES. 

This  fruit  does  not  permit  its  peculiarly  rich  taste  to  be  trans- 
mitted to  the  preserved  berry  by  any  means  yet  tried.  For  pre- 
serving in  all  the  various  modes,  it  may  be  treated  in  the  same  man- 
ner as  cherries. 

For  canning,  take  two  pounds  of  fine  large  strawberries,  add  two 
pounds  of  powdered  sugar,  and  put  them  in  a preserving  kettle,  over 
a slow  fire,  till  the  sugar  is  melted ; then  boil  them  precisely  twenty 
minutes  as  fast  as  possible  ; have  ready  a number  of  small  jars,  and 
put  the  fruit  in  boiling  hot.  Cork  and  seal  the  jars  immediately,  and 
keep  them  through  the  summer  in  a cold,  dry  cellar.  The  jars  must 


PRESERVATION  OF  FRUITS.  731 

be  heated  before  the  hot  fruit  is  poured  in,  otherwise  they  will 
break. 

To  make  the  best  strawberry  preserves,  take  one  pound  of  fine  ripe 
strawberries  and  four  pounds  of  good  white  sugar — place  them  in  a 
new  tin  vessel  over  a gentle  fire — stir  them  till  they  scald — set  them 
away  to  cool.  When  cool  put  them  in  a glass  jar,  and  exclude  them 
from  the  air  and  you  have  a superior  article  fit  for  use. 

To  preserve  strawberries  or  raspberries  for  creams  or  ices,  without 
boiling,  let  the  fruit  be  gathered  in  the  middle  of  a warm  day,  in  very 
dry  weather ; strip  it  from  the  stalks  directly,  weigh  it,  turn  it  into  a 
bowl  or  deep  pan,  and  bruise  it  gently  ; mix  with  an  equal  weight  of 
fine  dry  sifted  sugar,  and  put  it  immediately  into  small  wide-necked 
bottles ; cork  these  firmly  without  delay,  and  tie  bladders  over  the 
tops.  Keep  them  in  a cool  place,  or  the  fruit  will  ferment.  The  mix- 
ture should  be  stirred  softly,  and  only  just  sufficiently  to  blend  the 
sugar  and  the  fruit.  The  bottles  must  be  perfectly  dry,  and  the  blad- 
ders, after  having  been  cleaned  in  the  usual  way,  and  allowed  to  become 
nearly  so,  should  be  moistened  with  a little  spirit  on  the  side  which  is 
to  be  next  the  cork. 

Strawberries  stewed  for  tarts : Make  a syrup  of  one  pound  of  sugar 
and  a teacup  of  water;  add  a little  white  of  eggs;  let  it  boil,  and  skim 
it  until  only  a foam  rises ; then  put  in  a quart  of  berries  free  from 
stems  and  hulls ; let  them  boil  till  they  look  clear  and  the  syrup  is 
quite  thick.  Finish  with  fine  puff  paste. 

To  preserve  strawberries  in  wine  put  a quantity  of  the  finest  large 
strawberries  into  a gooseberry  bottle,  and  strew  over  them  three  large 
spoonfuls  of  fine  sugar ; fill  up  with  Madeira  wine  or  sherry. 

PRESERVATION  OF  BLACKBERRIES. 

When  fully  ripe  or  slightly  overripe,  the  berry  is  apt  to  be  broken 
in  taking  to  market.  They  should  be  immediately  rinsed  by  pouring 
water  upon  them  in  a collander  or  basket  and  dried  in  the  sun.  This 
will  check  the  tendency  to  decay. 

For  preserving  in  cans,  good  sound  berries  that  have  not  been  wet 
nor  soured  should  be  selected.  Boil  gently  ten  or  fifteen  minutes, 
with  sugar  sufficient  to  sweeten.  This  berry,  being  small  and  juicy, 
may  be  put  up  in  any  ordinary  mouthed  bottle  and  sealed. 

For  drying  mix  four  pounds  of  berries  to  one  of  sugar,  boil  gently 
a few  minutes,  then  spread  them  on  plates  and  dry  around  the  fire  or 
in  a slow  oven. 


732 


PRACTICAL  CYCLOPAEDIA. 


PRESERVING-  RASPBERRIES. 

These  may  be  preserved  wet,  bottled,  or  made  jam  or  marmalade 
of,  the  same  as  strawberries.  Raspberries  are  very  good  dried  in  the 
sun,  or  in  a warm  oven.  They  are  very  delicious  stewed  for  table  or 
tarts.  See  above  under  “Strawberries.” 

TO  PRESERVE  HUCKLEBERRIES. 

This  very  excellent  little  berry  is  preserved  chiefly  by  drying.  It 
can  not  be  long  kept  in  a fresh  condition. 

PRESERVING  CRANBERRIES. 

For  home  use,  spread  upon  a floor  in  a cool,  but  not  freezing  tem- 
perature, they  will  remain  many  weeks.  For  shipping  they  are  put 
in  barrels,  which  are  afterwards  filled  with  water.  They  thus  make 
the  voyage  to  Europe,  the  south,  and  even  to  the  West  Indies,  in  good 
condition.  Cranberries  may  be  preserved  perfect  for  several  years 
merely  by  drying  them  a little  in  the  sun,  and  then  packing  them 
closely  in  clean  bottles. 

PROTECTING  DRIED  FRUITS  FROM  WORMS,  &C. 

Pack  them  after  drying,  in  empty  liquor  barrels,  and  cover  tight, 
or  put  them  in  other  barrels  and  add  a little  whiskey  or  brandy  as 
you  fill  them  up. 

Another  method  is  to  scatter  through  the  dried  fruit  a few  chips  of 
sassafras  bark.  It  is  said  that  dried  fruit  put  away  with  a little  bark 
(say  a large  handful  to  a bushel,)  will  save  for  years  unmolested  by 
those  troublesome  little  insects,  which  so  often  destroy  hundreds  of 
bushels  in  a season.  The  remedy  is  cheap  and  simple,  and  we  venture 
to  say  a good  one. 

Philadelphia  Preserved  Pineapple. — Peel  and  slice  the  pineapple ; 
take  equal  quantities  of  fruit  and  sugar ; put  a layer  of  sugar,  then  of 
apple  till  your  jar  is  filled ; then  cover  it  with  white  brandy.  Keep 
tight  from  air. 

To  Preserve  Lemon  Juice. — Lemon  juice,  according  to  Mr.  Schweit- 
zer, may  be  preserved  from  decomposition  if  ten  per  cent,  of  alcohol 
be  added  to  it.  It  will  be  thus  rendered  perfectly  fit  for  exportation 
or  naval  use. 


MAKING  VINEGAR. 


733 


HOW  TO  KEEP  NUTS — WALNUTS,  &C. 

Take  two  garden  pots,  one  a couple  of  sizes  larger  than  the  other ; 
stop  up  the  holes  and  fill  them  with  clean  salt  and  water.  When  the 
outside  gets  wet,  you  will  know  that  the  salt  has  got  through.  Then 
pour  out  all  the  salt  and  water,  and  open  the  holes.  You  may  then 
fill  the  small  pot  with  nuts,  put  it  on  a couple  of  bricks  in  a cellar, 
and  whelm  the  large  pot  over  it.  Take  care  to  keep  the  pot  holes 
open,  so  that  air  can  get  through.  Walnuts  have  been  kept  fresh  in 
this  way  till  spring.  Mind  that  they  are  clean  before  they  are  put  in. 

Shucking  Black  Walnuts. — Bore  a one  and  a quarter  inch  hole  in  a 
bench,  place  a basket  under  it;  then  put  the  nuts  over  the  hole  with 
the  left  hand,  and  drive  them  through  it  with  a wooden  mallet  held 
in  the  right. 

To  Preserve  Hazel  Nuts  and  Filberts. — To  preserve  hazel  nuts  and 
filberts  in  a fresh  and  plump  state,  it  is  only  necessary  to  prevent  their 
parting  with  their  moisture  by  evaporation.  Burying  them  in  heaps 
in  the  earth,  putting  them  in  earthen  jars  in  the  cellar,  and  covering 
them  with  dry  sand  are  all  excellent  plans.  The  hazel  nut  of  Ameri- 
ca is  smaller  than  that  imported,  but  it  possesses  a more  pleasant  taste 
and  might  be  gathered  in  large  quantities  in  many  places.  About 
182,000  bushels  are  exported  from  Spain  annually. 


MAKING-  VINEGAR. 

All  reference  to  vinegar  as  a preservative,  says  Prof.  Loomis,  must 
be  understood  as  being  made  to  a pure  cider  vinegar.  Chemical  vin- 
egars, such  as  are  most  commonly  found  in  market,  having  various 
chemical  properties,  may  either  entirely  fail  to  effect  a preservation, 
or  wholly  consume  the  substance.  For  a good  vinegar,  to  three  gal- 
lons of  pure  apple  cider  add  one  gallon  of  soft  water  well  sweetened 
with  molasses,  and  expose  to  the  sun  or  warm  air  till  the  acetic  fer- 
mentation is  nearly  complete,  then  remove  to  a cool  dry  apartment. 
The  cask  should  always  be  left  uncorked. 

The  proportion  of  a gallon  molasses  to  a barrel  of  cider,  mixed, 
warmed  in  a kettle,  and  put  in  a cask  with  a few  sheets  of  brown  pa- 
per, makes  a good  vinegar.  Keep  it  in  a warm  place  with  the  bung 
open,  through  which  a stick  is  inserted  for  stirring  it,  to  break  the 
scum  and  admit  the  air.  The  vinegar  may  be  drawn  as  needed,  and 


734 


PRACTICAL  CYCLOPAEDIA. 


its  place  supplied  by  cider,  which  in  its  turn  will  be  converted  into 
vinegar. 

Free  access  of  air  to  the  cider  or  other  juice  of  fruit,  and  a tem- 
perature of  from  seventy-two  to  one  hundred  degrees  are  requisite  for 
vinegar  making. 

The  best  mode  of  making  good  vinegar  on  a small  scale,  says  C.  E. 
Goodrich,  is  : 1.  Choose  a stout,  tight  cask,  if  possible  one  that  has 

already  been  used  to  contain  cider,  beer,  wine,  &c.  Saw  a square  hole 
in  the  side  around  the  bung  from  six  to  eight  inches  square.  Be  care- 
ful to  saw  beveling,  so  that  the  piece  may  at  a future  time  be  set  back 
in  the  hole,  and  not  fall  in. 

2.  Place  this  cask  in  the  warm  weather  of  spring,  in  some  secure 
and  sheltered  place,  where  it  can  have  the  sun  and  yet  be  protected 
from  disturbance. 

3.  Pour  into  it  a few  quarts  of  good  vinegar,  warmed  a little.  Also 
at  the  same  time  a few  quarts  of  good  cider,  which  will  soon  become 
vinegar.  Continue  to  add  cider  according  to  the  heat  of  the  weather 
and  the  ascertained  progress  of  the  contents  of  the  barrel.  In  a few 
weeks  all  your  barrel  of  cider  will  thus  have  become  good  vinegar. 
This  being  accomplished,  the  whole  may  be  removed  to  a cold  cellar. 

4.  The  object  of  the  large  hole  is  the  admission  of  the  air  freely  to 
the  surface  of  the  liquid.  It  will  be  well,  while  the  vinegar  is  form- 
ing, to  lay  over  the  hole  a bit  of  millinet  or  perforated  tin,  to  keep  out 
insects.  When  it  is  finished,  the  original  block  sawed  out  may  be 
restored. 

I was  taught  this  mode  more  than  thirty  years  ago,  by  a wise  house- 
keeper, and  have  practiced  it  with  the  best  success. 

In  the  absence  of  cider,  weak  poor  wine,  molasses  and  water,  or  al- 
cohol and  water  may  be  used. 

Those  who  manufacture  vinegar  on  a large  scale  for  market,  some- 
times have  a process  different  from  the  above,  which  cannot  well  be 
used  in  a small  family. 

Remarks  on  the  Sources  of  Vinegar. — Starch,  by  the  saccharine  fer- 
mentation, becomes  sugar  or  sweet  syrup.  Sugars,  and  all  sweet  j uices, 
become  alcohol  by  the  vinous  fermentation.  Alcohol  becomes  acetic 
acid,  that  is  vinegar,  by  the  acetous  fermentation. 

Hence  all  roots  and  grains  containing  starch,  and  roots  and  fruits 
containing  sugar  or  its  elements,  are  capable  of  being  made  into  vine- 
gar. In  wine  growing  countries  poor  wines  are  often  thus  used.  So 
poor  maple  or  cane  molasses,  slops  of  alcohol,  &c.,  all  may  be  convert- 
ed into  good  vinegar. 


MAKING  VINEGAR. 


735 


I hardly  need  add  that  vinegar  will  be  strong  in  proportion  to  the 
richness  of  the  materials  used  in  making  it. 

Good  vinegar  may  be  kept  in  heart,  and  the  vessel  sustained  in 
quantity,  by  the  frequent  additions,  in  small  quantities,  of  anything 
that  will  make  vinegar. 

Vinegar  is  sometimes  manufactured  in  the  course  of  a day  or  two 
with  great  rapidity,  by  allowing  it  to  trickle  through  small  holes  in 
the  bottom  of  a pan,  placed  on  the  top  of  and  fitting  a barrel,  which  is 
filled  with  shavings.  The  vinegar  runs  down  the  surface  of  the  sha- 
vings, and  is  thus  thinly  exposed  to  the  air,  which  causes  a rapid 
fermentation,  completing  the  process,  if  skillfully  conducted,  in  forty- 
eight  hours. 

D.  Lee,  of  Washington  City,  states  that  next  to  cider  the  juice  of 
sorghum  is  the  best  material  for  making  pure  and  pleasant  vinegar. 
He  says : In  converting  whisky  into  vinegar,  yeast  is  mixed  with 
the  diluted  spirit ; and  I use  a little  yea,st  in  making  sugar  cane  cider 
into  vinegar.  I think  it  best  to  boil  two  barrels  of  cane  juice  into  one 
for  vinegar. 

In  place  of  shavings,  I have  hung  both  pine  and  chestnut  boughs, 
top  down,  on  rods  in  barrels,  and  made  cane  cider  spread  over  their 
surface  to  be  transformed  into  vinegar.  The  plan  does  well,  but  has 
no  advantage  over  shavings. 

To  enterprising  young  farmers  I would  say,  you  can  make  a large 
profit  by  raising  cucumbers  for  pickles,  making  vinegar  from  sorghum 
or  sugar  beets,  and  putting  your  pickles  in  market  ready  for  the  table. 
The  hungry  millions  will  consume  an  incredible  amount  of  this  article 
if  fairly  set  before  them.  Pickled  tomatoes  are  a very  healthy  fruit, 
and  capable  of  large  and  cheap  production.  Vinegar  as  a preserver 
of  both  fruits  and  vegetables,  has  an  undeveloped  value  of  great  im- 
portance. 

The  juice  of  currants,  also  of  grapes,  or  the  pomace  of  either, 
sweetened  with  molasses,  will  make  good  vinegar.  So  will  the  juice 
of  tomatoes  sweetened.  • And  the  Scientific  American  says  the  juice 
of  watermelon  boiled  down  one-half  will  make  a vinegar  equal  or  next 
to  cider  vinegar. 

It  is  said  that  a great  part  of  the  vinegar  consumed  in  Paris  is  pro- 
duced by  the  distillation  of  vine  stalks,  and  that  it  is  much  stronger 
than  that  made  from  wine. 

Over-ripe  peaches  and  waste  fruit  of  any  kind,  put  into  barrels 
containing  rain-water,  and  allowed  to  remain  until  the  water  is  strong- 
ly impregnated  with  the  juice  of  the  fruit,  will  make  good  vinegar. 


736 


PRACTICAL  CYCLOPAEDIA. 


Draw  off  into  other  barrels  to  ferment.  And  so  will  the  water  in 
which  dried  apples  have  been  soaked  and  washed ; strain  it  well  and 
add  sugar  or  molasses. 

Mix  one  pound  of  honey  with  a gallon  of  cider,  and  expose  it  to  the 
sun,  or  keep  it  where  it  is  warm,  and  in  a few  months  it  will  be  sc 
strong  that  water  will  be  necessary  to  dilute  it. 

A newspaper  article  says : By  following  the  rules  laid  down  in  the 
following  recipe,  which  I have  pursued  for  many  years,  any  one  may 
make  the  article  on  his  own  premises:  “To  eight  gallons  of  clear 
rain-water  add  three  quarts  of  molasses.  Put  into  a good  cask,  shake 
well  a few  times,  then  add  two  or  three  spoonfuls  of  good  yeast  cakes. 
If  in  summer,  place  the  cask  in  the  sun  ; in  the  winter,  near  the  chim- 
ney, where  it  may  be  warm.  In  ten  or  fifteen  days,  add  to  the  liquor 
a sheet  of  brown  paper,  torn  in  strips,  dipped  in  molasses,  and  good 
vinegar  will  be  produced.  The  paper  will,  in  this  way,  form  what  is 
called  the  ' mother,’  or  'life  of  the  vinegar.’  ” 

A.  A.  Crumpton,  of  Illinois,  gives  his  experience,  as  follows  : As  I 
have  seen  from  time  to  time  inquiries  for  making  good  vinegar,  I will 
give  you  the  way  I made  a half  barrel  some  two  years  ago,  which  we 
have  been  using  out  of  ever  since,  and  is  now  better  than  ever,  and 
pronounced  by  all  who  have  tasted  it  the  best  for  strength  and  flavor 
they  have  ever  tasted — in  fact,  we  never  dare  use  it  full  strength.  In 
the  spring  I had  left  several  gallons  of  a barrel  of  cider  that  got  too 
sharp  for  drinking,  to  which  was  added  nearly  as  much  soft  water,  a 
lot  of  refuse  molasses,  the  remains  of  a keg  of  beer  left  from  the  pre- 
vious harvest — probably  another  gallon — two  handfuls  dried  apples,  a 
piece  of  brown  paper  dipped  in  molasses,  to  form  the  mother,  then 
added  a cake  of  dry  yeast,  and  let  it  go  to  work,  with  a piece  of  mus- 
quito  bar  over  the  bung.  Then,  when  fruit-canning  time  came,  we 
had  several  kinds  (raspberries  and  strawberries,)  which,  from  imper- 
fect sealing,  fermented ; these  went  into  my  keg ; then  all  the  apple 
and  peach  parings  were  saved,  put  down  in  a stone  jar  and  covered 
with  soft  water,  and  allowed  to  thoroughly  ferment;  these  strained 
and  the  liquor  added  to  my  keg,  with  a little  molasses,  from  time  to 
time,  and  by  the  end  of  summer  we  had  excellent  vinegar ; and  we 
have  been  using,  as  I said,  nearly  two  years  from  that  same  keg,  sa- 
ving apple  parings  and  fermented  can  fruits  to  keep  up  the  supply,  or 
sometimes  adding  water  and  molasses  if  it  gets  down  much.  There  is 
a fine  mother  formed  in  the  keg,  which  acts  the  same  as  the  celebra- 
ted vinegar  plant,  converting  everything  put  in  to  vinegar. 

Preparation  of  Spiced  Vinegar . — For  every  pint  of  spiced  vinegar 


MAKING  PICKLES. 


737 


it  is  intended  to  make  take  one  ounce  of  black  pepper,  half  an  ounce 
of  salt,  half  an  ounce  of  ginger,  a quarter  of  an  ounce  of  alspice,  and, 
if  desired  to  be  hot,  add  also  a quarter  of  a drachm  of  Cayenne,  or  a 
few  capsicums.  Bruise  the  whole  of  these  materials  in  a mortar,  and 
put  them  into  a jar  or  wide-mouthed  green  glass  bottle,  tied  over 
with  a bladder.  Place  this  in  a saucepan  of  water,  and  keep  it  hot 
for  three  days,  shaking  it  now  and  then.  If  the  maker  has  an  enamel 
saucepan,  this  operation  can  be  facilitated  by  simmering  the  ingredi- 
ents together.  Spiced  vinegar  is  used  hot  for  walnuts  and  cold 
cabbage. 

Raspberry  Vinegar. — Put  a pound  of  very  fine  ripe  raspberries  in  a 
bowl ; bruise  them  well , and  pour  upon  them  a quart  of  the  best  white 
wine  vinegar ; next  day  strain  the  liquor  on  a pound  of  fresh  ripe 
raspberries ; bruise  them  also,  and  the  following  day  do  the  same, 
but  do  not  squeeze  the  fruit,  or  it  will  make  it  ferment ; only  drain  the 
liquor  as  dry  as  you  can  from  it.  The  last*time  pass  it  through  a 
canvas  bag,  previously  wet  with  the  vinegar,  to  prevent  waste.  Put 
the  juice  into  a stone  jar,  with  a pound  of  sugar  to  every  pint  of  juice*. 
The  sugar  must  be  broken  into  lumps ; stir  it,  and,  when  melted,  put 
the  jar  into  a pan  of  water  ; let  it  simmer,  and  skim  it ; when  cold, 
bottle  ; it  will  be  fine  and  thick  when  cold,  like  strained  honey  new*- 
lv  prepared. 


MAKING  PICKLES. 

The  first  requisite  of  pickling  is  pure  vinegar.  Success  with  the- 
common  market  vinegars,  made  of  oil  of  vitriol,  acetic  acid,  or  similar' 
chemical  materials,  is  out  of  the  question.  Having  a good  vinegar, 
almost  any  tasteless,  tender  vegetable  or  fruit  may  be  used  for  pick- 
ling. Thus  we  have  green  or  unripe  grapes,  apples,  butternuts,  to- 
matoes, peppers,  cucumbers,  melons,  and,  in  fact,  a nameless  multitude  * 
of  others.  In  all  these  cases  the  general  principle  is  the  same,  i.  e., 
if  the  substance  possesses  any  bitter  or  acrid  principle,  soak  or  boil  it 
in  water  or  brine  until  it  is  removed.  After  this,  nothing  remains- 
but  to  immerse  it  in  a pure  cider  vinegar  with  condiments  to  suit. 
The  ordinary  mode  of  greening  pickles  by  the  use  of  copperas  is  high- 
ly pernicious  from  its  irritative  and  poisonous  effect  of  the  copperas 
in  the  stomach. 

For  pickling,  kettles  lined  with  porcelain  or  block  tin  should  be 


738 


PRACTICAL  CYCLOPAEDIA. 


used.  The  former  is  best.  Iron  will  be  likely  to  discolor  them,  while 
brass,  copper  and  bell-metal  will  poison  them,  and  therefore  must  not 
be  used.  Use  cider  vinegar,  and  glass  or  stone  jars — not  common 
earthenware — and  a wooden  spoon  and  fork  for  taking  them  out  of  the 
jar.  Keep  the  jars  stopped  tight  with  large  flat  corks  covered  with 
oil  cloth  or  leather,  and  see  that  the  vinegar  always  completely  cov- 
ers them — the  rule  being  one-third  vinegar  and  two-thirds  pickles  to 
fill  the  jar. 

To  Pickle  Cucumbers. — A good  method  is  to  pack  in  crocks,  kegs, 
or  barrels,  alternate  layers  of  fresh  picked  cucumbers  and  salt,  with- 
out adding  any  liquid. 

We  have  been  told  that  if  for  one-half  barrel  of  pickles  we  make  a 
brine  of  two  quarts  of  salt,  with  half  a pound  of  alum,  and  keep  the 
barrel  covered,  the  pickle  will  be  well  preserved,  and  will  require  only 
to  be  soaked  over  night  to  be  ready  for  the  vinegar. 

A plan  sometimes  adopted  is  to  gather  full  grown  but  quite  young 
cucumbers,  take  off  the  green  rind,  and  slice  them  tolerably  thick ; 
put  a layer  in  a deep  dish,  strew  over  it  some  chopped  onion  and  salt ; 
do  this  until  they  are  all  in  ; sprinkle  salt  on  the  top ; let  them  stand 
six  hours ; put  them  in  a colander ; when  all  the  liquor  has  run  off, 
put  them  in  a pot,  strew  a little  Cayenne  pepper  over  each  layer,  and 
cover  them  with  strong  cold  vinegar ; when  the  pot  is  full,  pour  on 
some  sweet  oil  and  tie  it  up  close ; at  the  end  of  a fortnight  pour  off 
the  first  vinegar  and  put  on  fresh. 

Another  method  practiced  is  to  choose  nice  young  gherkins,  lay 
them  upon  dishes,  sprinkle  salt  over  them,  let  them  lie  a week,  drain 
them  off,  and  put  them  into  stone  jars.  Pour  boiling  white  vinegar 
over  them,  place  them  near  the  fire,  cover  them  with  vine  leaves,  and 
continue  doing  so  until  they  are  a good  color.  Use  wooden  spoons 
with  holes  to  dish  all  pickles,  keeping  them  always  well  covered,  and 
free  from  air  getting  to  them. 

To  pickle  ripe  cucumbers,  take  them  when  they  have  just  turned 
yellow,  pare,  slice,  and  take  out  the  seeds.  Scald  them  over  night  in 
brine,  then  lay  them  in  your  jar,  and  to  a gallon  of  vinegar  add  three- 
fourths  of  a pound  of  brown  sugar,  and  spice  to  your  taste.  Pour  it 
on  boiling  hot,  and  re-scald  occasionally. 

To  Pickle  Tomatoes. — To  pickle  green  tomatoes,  slice  them,  scald 
in  salt  and  water,  with  the  addition  of  a little  alum,  until  they  begin 
to  be  tender ; skim  them  out,  and  put  them  in  a stone  jar.  Take 
enough  good  vinegar  to  cover  them,  and  to  every  quart  add  one  pound 
of  sugar  and  spices.  Scald  them  and  pour  over  the  tomatoes  hot. 


MAKING  PICKLES. 


739 


Another  method  is,  to  one  peck  of  green  tomatoes,  allow  a handfu- 
of  salt  and  warm  water  sufficient  to  cover  them.  Let  them  remain 
in  this  twenty-four  hours.  Put  them  into  a kettle  (porcelain  lined  is 
the  best,)  fill  up  with  vinegar  and  set  upon  the  stove  till  the  vinegar 
begins  to  boil,  and  then  set  it  away  to  cool.  When  cold  set  the  kettle 
again  upon  the  stove,  and  bring  it  to  the  boiling  point.  Then  skim 
the  tomatoes  and  put  them  into  ajar,  fill  up  with  some  new  cold  vine- 
gar, and  flavor  with  mustard  seed,  alspice,  cloves,  &c.  The  same  vin- 
egar first  used,  will  answer  to  scald  more  tomatoes  in. 

Another : To  one  gallon  of  tomatoes,  chopped  fine  and  pressed  as 
dry  as  possible,  add  three  red  peppers  and  three  onions,  also  chopped 
— one  pint  of  grated  horse  radish,  a half  pint  of  black  mustard  seed, 
two  tablespoonfuls  of  ground  cloves,  one  of  ground  alspice,  and  one  of 
black  pepper.  Put  in  a jar  and  cover  with  cold  vinegar.  You  can 
leave  out  the  onions  if  you  choose. 

To  pickle  ripe  tomatoes,  scald  and  peel  them,  sprinkle  a thin  layer 
of  sugar  in  the  bottom  of  a jar,  then  put  in  a layer  of  tomatoes,  then 
a layer  of  sugar,  and  so  on.  The  small  ones  put  in  whole ; larger 
ones,  slice.  They  will  be  ready  in  two  weeks,  or  will  keep  till  toma- 
toes come  again.  Or  the  following  plan,  which  makes  superior  pickles 
and  vinegar  : To  one  gallon  of  soft  water  add  a pint  of  sugar,  or  sorg 
hum  molasses,  stir  well,  and  then  add ' nearly  a gallon  of  fresh  and 
ripe  tomatoes.  Now  set  the  vessel  aside,  and  in  a few  days  you  will 
have  the  sourest  pickles  and  nearly  the  best  vinegar. 

For  sweet  pickled  tomatoes  take  nine  pounds  of  ripe  tomatoes, 
(scalded  and  skinned,)  three  pounds  of  brown  sugar,  and  three  pints 
of  good  vinegar ; put  the  whole  into  a kettle,  with  the  addition  of  two 
ounces  of  cinnamon  and  two  of  cloves,  tied  up  in  a bag — set  them 
upon  a moderate  fire,  stirring  them  frequently,  to  prevent  them  from 
sticking  to  the  kettle,  until  they  are  sufficiently  cooked  to  keep  well. 
A very  nice  sweet  pickle  may  be  made  of  soft  peaches  or  plums  pre- 
pared in  the  same  way. 

Another : One  peck  of  green  tomatoes  sliced,  six  large  onions  sliced, 
strew  a handful  of  salt  over  them ; let  them  remain  over  night,  drain 
off  in  the  morning,  then  take  two  quarts  of  water  and  one  of  vinegar, 
boil  them  in  it  fifteen  or  twenty  minutes ; after  boiling  put  them  in  a 
sieve  to  drain,  then  take  four  quarts  of  vinegar,  two  pounds  of  brown 
sugar,  half  a pound  white  mustard  seed,  two  tablespoonfuls  of  ground 
alspice,  same  of  cloves,  cinnamon,  ginger  and  mustard,  and  one  tea- 
spoonful of  cayenne  pepper,  put  all  in  a kettle  and  cook  fifteen  min- 
utes slowly. 


740 


PKACTICAL  CYCLOPAEDIA. 


To  Pickle  Onions. — Peel  the  onion,  cut  it  into  rings,  and  spread  it 
upon  a dish;  then. lightly  sprinkle, it  with  salt;  in  about  half  an  hour 
pour  off  the  watery  brine,  and  put  the  onion  into  ajar.  Now  pour  on 
scalding  vinegar  enough  to  cover  the  pickle  made.  Boil  up  with  every 
pint  of  vinegar,  before  it  is  used,  half  an  ounce  each  of  whole  black 
pepper  and  alspice,  and  a quarter  of  an  ounce  each  of  cloves  and  gin- 
ger. Keep  the  jar  on  the  oven  for  one  or  two  days,  then  tie  down 
with  a piece  of  glazed  muslin.  In  a month  or  so  it  is  fit  for  use. 

Another  method  recommended  is : Get  white  onions  that  are  not 
too  large,  cut  the  stem  close  to  the  root  with  a sharp  knife,  put  them 
m a pot,  pour  on  boiling  salt  and  water  to  cover  them,  stop  the  pot 
closely,  let  them  stand  a fortnight,  changing  the  salt  and  water  every 
three  days  ; they  must  be  stirred  daily,  or  those  that  float  will  become 
soft ; at  the  end  of  this  time  take  off  the  skin  and  outer  shell,  put 
them  in  plain  cold  vinegar  with  a little  tumeric ; if  the  vinegar  be  not 
very  pale,  they  will  not  be  of  good  color. 

To  Pickle  Cabbage — Slice,  add  spice,  and  pour  cold  vinegar  over  it. 

lo  Pickle  Radish  Pods. — Immerse  sprigs  of  young  and  tender  rad- 
ish pods  two  days  in  strong  salt  and  water,  then  drain  and  wipe  them. 
Boil  equal  quantities  of  vinegar  and  water  and  while  hot  pour  over 
them  in  clean  stone  jars,  covering  closely  to  keep  in  the  steam.  Re- 
peat this  until  they  are  deep  green,  which  may  require  several  times 
during  the  day.  Then  pour  this  off  and  substitute  vinegar  with  a 
very  little  alum  boiled  and  poured  over  them.  Add  sweet  oil,  tur- 
meric, whole  pepper  and  mace  in  small  quantities.  Close  and  keep 
tight. 

To  Pickle  Nasturtiums. — Take  the  green  seeds  as  soon  as  full  grown, 
pick  off  the  stems,  and  put  the  seeds  into  jars  of  sufficient  pure  cider 
vinegar,  cold,  to  cover  them.  Stop  the  jars  tight. 

To  Pickle  Green  Beans. — Take  them  while  young  and  tender,  string 
them,  and  immerse  in  salt  water  two  days,  stirring  frequently.  Put 
them  in  a kettle  adding  a lump  of  alum,  and  having  cabbage  or  grape 
leaves  over  and  all  round  them  so  that  they  shall  not  touch  the  kettle, 
cover  tight,  keep  them  over  a slow  fire  until  they  become  green.  Now 
take  them  out  and  drain  them.  Put  them  in  a jar  and  pour  over  them 
hot  vinegar,  in  which  spices,  as  whole  pepper,  ginger  root,  &c.,  have 
been  boiled  a few  minutes  tied  up  in  a bag.  Tie  glazed  muslin  over 
the  jar. 

To  Pickle  Poaches. — Select  those  which  are  ripe,  yet  not  soft  enough 
to  eat,  and  wipe  them  carefully.  Put  a pound  of  brown  sugar  to  a 
gallon  of  vinegar,  and  boil  it  up ; skim  off  the  top,  and  pour  it  hot 


MAKING  PICKLES. 


741 


upon  the  peaches ; add  a few  cloves  and  then  cover  them  close.  It 
may  be  necessary  to  scald  the  vinegar  in  a week  or  two,  after  which 
they  will  keep  any  length  of  time.  No  pickle  can  be  nicer.  Toma- 
toes prepared  in  the  same  manner  and  put  in  with  the  peaches,  par- 
take of  their  flavor  so  much  they  are  scarcely  inferior  to  them. 

Some  prefer  the  following  method : Take  any  kind  of  fine,  large 
peaches  that  are  not  too  ripe,  wipe  off  the  down  with  a soft  flannel  cloth, 
place  three  or  four  cloves  in  each,  and  lay  them  whole  in  a jar.  To 
every  gallon  of  vinegar  add  one  quart  of  water,  five  pounds  of  sugar, 
a tablespoonful  of  salt  and  whole  cinnamon.  Pour  it  over  the  fruit 
boiling  hot,  and  let  them  stand  in  a cool  place  a week  or  ten  days  ; 
then  turn  off  the  liquor  and  boil  as  before  ; after  which  they  are  ready 
to  be  set  away  in  the  store  room  for  future  use. 

This  has  been  highly  recommended  : Three  pounds  of  sugar  to  one 
quart  of  vinegar.  Spice  them — pour  the  vinegar  and  sugar  on  cold, 
then  set  the  jar  in  a pot  of  boiling  water  and  keep  them  there  until 
they  boil. 

A lady  says  the  following  is  the  best  method  for  pickling  peaches 
and  pears  : — Pare  the  fruit,  then  add  one-half  pound  sugar  to  every 
pound  of  fruit.  Put  them  in  a jar — a layer  of  fruit  and  then  a sprink- 
ling of  sugar,  and  let  them  stand  all  night.  To  the  juice  thus  express- 
ed, add  vinegar  enough  to  cover  them,  cook  a short  time  and  they  are 
done.  Spice  as  you  please.  I learn  from  a German  lady  (an  excellent 
housekeeper)  that  a piece  of  horse  radish  root  put  into  the  jar  with 
any  kind  of  pickles,  will  prevent  any  scum  from  rising.  We  have  only 
to  try  it  to  prove  it. 

Pickling  Apples. — A good  housekeeper  recommends  the  following 
and  says  it  is  excellent : Take  seven  pounds  of  apples,  pare,  and  steam 
them  until  you  can  run  a fork  through  them  easily ; then  put  them  in- 
to a pan  with  three  pints  of  vinegar,  three  pounds  of  sugar,  one-half 
cup  of  spices,  (equal  parts  cloves,  cinnamon  and  alspice,)  and  cook 
them  the  same  as  you  would  preserved  fruit,  that  is,  till  they  are  cooked 
through.  Next  put  them  into  a jar  snugly,  and  boil  the  liquid  down 
to  a good  thickness,  pour  over  the  fruit,  and  when  used  for  the  table, 
serve  with  liquid  just  as  you  do  any  preserves.  I prepare  pears,  cher- 
ries, and  peaches,  in  the  same  manner. 

To  pickle  sweet  apples. — To  half  a peck  of  apples  make  a syrup  of 
two  pounds  sugar,  and  one  pint  of  vinegar.  Boil  the  apples  in  this 
syrup  until  tender,  then  remove  them,  and  make  a new  syrup  of  two 
and  a half  pounds  of  sugar  and  one  pint  of  vinegar.  Add  one  tea- 
spoonful of  cloves  and  one  of  cinnamon,  tied  in  a bag.  Let  the  syrup 


742 


PRACTICAL  CYCLOPAEDIA. 


boil  fifteen  or  twenty  minutes ; then  pour  it,  while  hot,  over  the  fruit. 
The  first  syrup  is  good  for  other  sauces. 

To  Pickle  Plums. — For  seven  pounds  of  plums,  take  four  and  a 
half  of  sugar,  one  quart  of  vinegar,  four  ounces  cinnamon,  two  ounces 
cloves — put  the  spices  in  a bag,  scald  the  sugar,  spice  and  vinegar  to- 
gether, then  pour  over  the  plums — cover  tight — let  them  stand  on  the 
stove  and  keep  hot — but  not  boil,  for  four  hours. 

This  is  sometimes  preferred : Seven  pounds  of  plums,  four  pounds 
of  sugar,  one  quart  of  vinegar,  one  ounce  of  cloves,  one  ounce  of  cin- 
namon. Boil  the  vinegar  and  sugar  together,  and  pour  them  over  the 
plums,  three  mornings  in  succession.  The  'fourth  morning  put  them 
all  over  the  fire — simmer  but  not  boil.  Lay  the  spices  in  layers  with 
the  plums  before  the  vinegar  is  poured  on. 

Pickled  Currants. — Take  eight  quarts  ripe  currants,  four  pounds  su- 
gar, one  pint  vinegar,  and  ground  spices  to  taste.  Boil  about  one  hour, 
put  in  jars  and  cover  as  other  preserves.  After  a few  months  it  is 
quite  equal  to  cranberry  jelly. 

Pickling  Walnuts. — A lady  of  great  experience  in  such  matters, 
gives  the  following : Gather  the  wain  uts  dry,  prick  them  with  a large 
pin  two  or  three  times,  put  them  into  salt  and  water,  shift  them  every 
three  days  for  a fortnight,  put  them  into  a sieve,  and  let  them  stand  a 
day  in  the  air,  and  then  put  them  into  an  earthen  jar.  Boil  as  much 
vinegar  as  will  cover  them  well,  pour  it  boiling  hot  over  them,  let 
them  stand  three  days,  then  put  them  into  a sieve,  and  let  them  stand 
in  the  air  another  day ; then  take  to  every  quart  of  fresh  vinegar 
that  may  be  wanted,  half  an  ounce  of  black  mustard  seed,  half  an 
ounce  of  horse  radish  cut  into  slices,  a quarter  of  an  ounce  of  long 
pepper,  three  cloves  of  garlic,  a dozen  cloves,  four  or  five  pieces  of 
raw  ginger,  and  a few  eschalots  ; boil  these  ten  minutes,  and  pour  it 
boiling  hot  over  your  walnuts  ; let  i t stand  a fortnight,  then  put  them 
into  bottles  corked  close,  and  cover  the  corks  with  resin.  They  will 
keep  for  years. 

Pickles  Recommended  by  the  Sanitary  Commission. — H.  M.  Way, 
Agent  of  the  U.  S.  Sanitary  Commission,  writes  from  Memphis,  Tenn.: 
Secure  green  tomatoes,  melons,  cucumbers,  cabbage  and  onions,  slicing 
all  of  these,  then  cover  them  with  strong  brine  for  thirty-six  hours, 
then  pour  off  the  brine  and  pack  very  closely  in  tight  barrels,  sprink- 
ling in  a plenty  of  mustard,  horse  radish  or  other  spices  as  you  have 
convenient,  head  and  hoop  securely,  and  you  have  the  best  of  mixed 
pickles. 

In  this  way  you  can  make  excellent  pickles  of  many  things  that  are 


MAKING  PICKLES. 


743 


considered  useless  at  home,  and  they  can  be  put  up  even  after  the 
frost  kills  the  vines.  Pickled  potatoes  have  proved  to  be  an  excellent 
anti-scorbutic,  but  being  so  unpalatable  and  indigestible  have  been 
used  but  little  and  only  in  extreme  ca^es,  and  in  the  absence  of  other 
vegetables. 

Another  says  : We  recommend  to  all  housewives  this  excellent  re- 
ceipt for  preparing  pickles : Take  ripe  or  half  ripe  cucumbers,  melons, 
cabbage,  onions,  tomatoes  and  green  peppers ; chop,  and  add  one  tea 
cup  of  salt  for  every  two  gallons  of  the  mixture.  Let  it  stand  and 
drain  for  twenty-four  hours.  A flour  barrel  with  holes  bored  in  the 
bottom  we  find  most  convenient  for  this  purpose. 

To  twelve  gallons  add  one-half  pound  black  mustard  seed  and  one 
pint  horse  radish,  chopped  fine.  Spices  of  all  kinds  are  a great  im- 
provement. Cover  with  cold  vinegar. 

Piccalilli. — Piccalilli  is  a mixture  of  all  kinds  of  pickles.  Select 
pickles  from  the  salt  brine  of  a uniform  size  and  of  various  colors,  as 
small  cucumbers,  button  onions,  small  bunches  of  cauliflowers,  carrots 
to  cut  in  fanciful  shapes,  radishes,  radish  pods,  bean  pods,  Cayenne 
pods,  mace,  ginger,  olives,  limes,  grapes,  strips  of  horse  radish,  &c. 

Arrange  your  selection  tastefully  in  glass  jars,  and  pour  over  them 
a liquor  prepared  in  the  following  manner  : To  one  gallon  of  white 
wine  vinegar  add  eight  tablespoonfuls  of  salt,  eight  of  mustard-flour, 
four  of  ground  ginger,  two  of  pepper,  two  of  alspice,  two  of  turmeric, 
and  boil  all  together  one  minute ; the  mustard  and  turmeric  must  be 
mixed  together  by  vinegar  before  they  are  put  into  the  liquor.  When 
the  liquor  has  boiled,  pour  it  into  a pan,  cover  it  closely,  and  when  it 
has  become  cold,  pour  it  into  the  jars  containing  the  pickles ; cover 
the  jars  with  cork  and  bladder,  and  let  them  stand  six  months,  when 
they  will  contain  good  pickles. 

Piccalilli  is  an  excellent  accompaniment  to  many  highly  seasoned 
dishes.  If  well  put  up,  it  will  keep  for  years.  If  you  like  oil  in  the 
piccalilli,  it  should  be  braided  with  the  vinegar,  and  added  with  them 
to  the  boiling  liquor. 

To  Detect  the  Copper  in  Greened  Pickles. — A beautiful  and  simple 
experiment  within  the  reach  of  everybody  : Cut  a greened  pickle  in- 
to small  pieces,  and  put  them  in  a glass  of  rainwater,  adding  ten  or 
fourteen  drops  of  sulphuric  acid ; put  the  bright  blade  of  a knife,  or 
any  bright  steel  surface,  in  the  liquid  for  twenty-four  hours,  and  if  the 
pickle  contains  copper  it  will  be  found  upon  the  steel  blade,  as  though 
it  had  been  coated  by  the  galvanic  process.  All  pickles  greened  in 
brass  or  copper  kettles  show  this  result.  The  green  color  comes  from 


7 44 


PRACTICAL  CYCLOPAEDIA. 


verdigris,  which  is  a deadly  poison.  The  quantity  usually  taken  with 
pickles  does  not  often  kill,  but  it  produces  disease.  A poisonous 
pickle  may  be  eaten  upon  a full  stomach,  it  should  never  be  upon  an 
empty  one. 


CATSUPS. 

To  Make  Tomato  Catsup. — Select  well  ripened  and  smooth  toma- 
toes ; boil  with  a very  little  water  until  tender  ; remove  the  skin,  and 
rub  the  contents  through  a fine  sieve  to  separate  the  seeds.  To  each 
bushel  of  the  fruit  add  two  quarts  cider  vinegar,  two  pounds  salt,  one- 
fourth  pound  black  and  two  ounces  Cayenne  pepper,  three  grated  nut- 
megs, one-fourth  pound  alspice,  six  finely  chopped  onions,  and  three 
pounds  brown  sugar.  Boil  the  whole  for  one  hour,  stirring  frequent- 
ly and  thoroughly,  and  strain  through  the  wire  sieve.  When  cold, 
bottle  and  set  away  in  a cool  place.  It  is  ready  for  immediate  use,  or 
it  may  be  kept  a year. 

Another  method  is  to  take  a peck  of  tomatoes,  pick  out  the  stems 
and  wash  them.  Put  them  on  the  fire  without  water,  sprinkle  on  a 
few  spoonfuls  of  salt ; let  them  boil  steadily  an  hour,  stirring  them 
frequently;  strain  them  through  a colander,  and  then  through  a 
sieve ; put  the  liquid  on  the  fire  with  half  a pint  of  chopped  onions, 
half  a quarter  of  an  ounce  of  mace,  broke  into  small  pieces,  and  if  not 
sufficiently  salt,  add  a little  more ; one  tablespoonful  of  whole  black 
pepper;  boil  all  together  until  just  enough  to  fill  two  bottles  ; cork  it 
tight.  Make  it  in  August,  in  dry  weather. 

Orange  Judd,  editor  of  the  Agriculturist,  directs  as  follows  : Select 
perfectly  ripe,  sound  fruit,  cut  in  slices,  and  boil  until  the  pulp  is 
cooked  soft.  Rub  it  through  a sieve  to  take  out  the  skins  and  seeds, 
and  replace  it  in  the  kettle  for  cooking.  To  each  gallon  of  pulp  add 
three  tablespoonfuls  each  of  salt,  ground  pepper  and  mustard,  and  one 
of  ground  alspice.  Enclose  four  large  sweet  peppers  and  two  or  three 
garlics,  or  one  large  onion,  in  a small  bag,  and  boil  in  the  catsup.  The 
garlic  or  onion  may  be  omitted  if  the  flavor  is  not  relished.  Cook  it 
until  of  the  right  consistence.  It  should  be  just  thick  enough  to  run 
slowly  from  a bottle.  When  cool,  pour  it  into  bottles,  cover  them 
with  a»bit  of  cotton  cloth,  tied  on  the  neck,  and  leave  it  three  months 
to  ripen  ; then  cook  and  seal. 

The  Country  Gentleman  recommends  that  the  tomato  should  be 


CATSUPS. 


745 


squeezed  up  in  the  hand,  salt  added,  and  then  allowed  to  stand  twen- 
ty-four hours.  After  passing  through  a sieve,  add  cloves,  alspice,  pep- 
per, mace,  and  whole  mustard  seed.  Then  boil  it  to  one-third,  bottle, 
and  cool  it.  A considerable  portion  of  salt  and  spice  is  needed  to  keep 
the  tomato  well. 

The  Columbus  (Ga.)  Sun  gives  the  following,  as  the  best  receipt  for 
making  tomato  catsup : To  a half  bushel  of  skinned  tomatoes  add  one 
quart  of  good  vinegar,  one  pound  of  salt,  quarter  of  a pound  of  black 
pepper,  two  ounces  of  Cayenne,  quarter  of  a pound  alspice,  one  ounce 
of  cloves,  three  boxes  of  mustard,  twenty  cloves  of  garlic,  six  good  on- 
ions, two  pounds  of  brown  sugar,  and  one  handful  of  peach  leaves. 
Boil  this  mass  for  three  hours,  constantly  stirring  it  to  keep  it  from 
burning.  When  cool,  strain  it  through  a fine  sieve  or  coarse  cloth, 
and  bottle  it  for  future  use.  It  will  improve  by  age,  and  create  and 
give  zest  to  appetite . 

There  is  an  adulterated  or  spurious  article  sold  in  the  market  un- 
der the  name  of  tomato  catsup,  or  tomato  catchup.  Old,  otherwise 
worthless  and  musty  dried  apples,  are  bought  up,  ground  fine,  boiled, 
flavored  and  spiced,  bottled,  labeled  and  sold.  A manufacturer's  agent 
boasted  of  having  twelve  tons  of  such  dried  apples  on  hand  to  be  used 
in  this  way. 

To  Make  Cucumber  Catsup. — A good  method,  given  by  the  editor 
of  the  Am.  Agriculturist , is  to  select  large  cucumbers  just  before  they 
turn  yellow,  peel  and  grate  them;  let  the  juice  drain  out  through  a 
colander  or  sieve,  then  rub  the  pulp  through  a sieve  to  remove  the 
seeds.  Half  fill  bottles  with  the  pulp,  and  then  fill  up  with  moderate- 
ly strong  vinegar.  Keep  it  corked  tightly.  Add  salt  and  pepper 
when  used  at  the  table. 

Another  way  is  to  take  ten  or  twelve  fully  grown  yellow  cucum- 
bers ; having  pared  off  the  rind  and  scooped  out  the  seeds,  wipe  the 
melon  dry,  cut  it  into  narrow  strips,  a fourth  of  an  inch  in  width,  and 
chop  up  each  strip  into  tiny  blocks ; to  these  add  six  large  onions  and 
six  green  peppers,  also  chopped  into  little  bits.  Mix  all  together, 
adding  a handful  of  salt.  Put  them  into  a jelly  bag  and  drain  for  a 
few  hours,  until  no  more  juice  drops  from  it.  When  dry,  add  to  them 
two  ounces  each  of  black  and  white  mustard  seeds,  put  into  a stone 
iar,  cover  with  cold,  strong  vinegar,  and  in  two  weeks  the  housewife 
will  be  repaid  for  her  trouble  by  some  of  the  most  appetizing  sauce 
that  ever  graced  her  table. 

To  Make  Plum  Catsup. — Boil  together  for  two  hours  nine  pounds 
of  plums,  six  pounds  of  sugar,  and  three  pints  of  vinegar.  Just  before 


746 


PRACTICAL  CYCLOPAEDIA. 


removing  from  the  fire,  add  one  tablespoonful  of  alspice,  cloves  and 
cinnamon.  Keep  in  small  jars,  well  corked.  The  same  directions  will 
answer  for  currants  or  gooseberries. 

To  Make  Grape  Catsup. — From  the  Am.  Agriculturist:  Place 
grapes  in  a kettle  surrounded  with  boiling  water.  To  each  quart  al- 
low a teaspoonful  of  broken  cinnamon,  one  of  mace,  and  a half  tea- 
spoonful of  cloves.  Let  it  simmer  over  water  one  hour.  Strain  the 
juice  and  pulp ; add  to  each  quart  a pound  of  sugar,  and  then  boil 
again  until  reduced  to  near  a jelly.  Thin  to  proper  consistence  with 
vinegar,  bottle,  cork  and  seal. 

To  Make  Elderberry  Catsup. — On  every  pint . of  ripe  elderberries, 
stripped  from  the  stalks,  pour  a pint  of  boiling  vinegar,  and  let  it 
stand  in  a cool  oven  all  night.  Strain  without  pressing,  and  boil  the 
liquor  five  minutes  with  half  a teaspoonful  of  salt.  To  every  quart 
put  half  a pound  of  anchovies,  half  an  ounce  of  mace,  half  an  ounce  of 
whole  pepper,  half  an  ounce  of  ginger,  twelve  cloves,  and  four  escha- 
lots. Bottle  when  cold  with  the  spices. 

Prepared  Mustard—  Said  to  be  superior  to  the  common  wray : 
Powdered  astragon,  half  an  ounce ; mustard,  one  pound ; sugar,  one 
ounce ; salt,  one  ounce ; black  pepper,  one-fourth  of  an  ounce  ; Cay- 
enne pepper,  one-fourth  of  an  ounce  ; olive  oil,  four  ounces ; tincture 
of  alspice,  half  an  ounce ; tincture  of  garlic,  one-fourth  of  an  ounce  ; 
vinegar,  a sufficient  quantity  to  make  it  of  a proper  consistence.  Bot- 
tle, and  let  it  stand  for  a few  days  before  using. 

Horse  Radish. — Scraped  or  grated  fine,  and  tightly  sealed  in  bot- 
tles with  good  cider  vinegar,  it  will  last  a long  time. 

A Substitute  for  Horse  Radish. — Sam  Slick  says:  “Take  a tur- 
nip, scrape  or  grate  it  the  same  as  the  radish ; mix  it  with  fresh  mus- 
tard and  a little  pepper  and  vinegar,  and  you  can’t  tell  it  from  t’oth- 
er.” If  you  can’t  get  horse  radish,  try  it. 


MILK,  BUTTER  AND  CHEESE. 

MILK. 

Scalding  Milk  Vessels. — Be  careful  to  scald  every  vessel  which  has 
contained  milk,  having  previously  let  it  stand  for  some  time  filled  with 
cold  water,  and  never  let  any  other  liquid  be  put  into  it  till  it  has 
undergone  this  process,  or  whatever  you  put  in  will  be  spoiled. 


MILK,  BUTTER  AND  CHEESE. 


747 


Glass  Pans  for  Milk. — An  English  farmer  says,  when  he  first  took 
to  dairying  on  a large  scale,  he  laid  out  one  hundred  dollars  in  glass 
pans,  because  they  looked  so  well  in  a dairy.  On  further  acquaintance 
with  them  he  has  come  to  the  conclusion  that  they  are  the  cheapest 
thing  (even  at  one  dollar  each,)  that  a farmer  can  use — they  are  wash- 
ed and  wiped  and  kept  clean  with  so  little  trouble. 

Milk  Pan  Covers — To  Keep  out  Dust  and  Insects. — Make  hoops  of 
rattan,  or  willow,  a little  larger  than  the  tops  of  the  pans,  and  stretch 
over  them  very  thin  muslin,  thin  enough  to  admit  some  air,  but  not 
flies  and  mites. 

To  Keep  Milk. — 1.  All  know  that  if  we  can  prevent  the  cream  from 
rising,  the  milk  will  be  more  palatable  and  healthy,  with  the  particles 
of  cream  mixed  through  it,  than  skim  milk,  or  than  milk  fresh  from 
the  cow,  with  the  fresh  taste  and  odor.  To  prepare  milk  in  this  way, 
take  it  while  warm  from  the  cow,  set  it  in  a cool  place,  and  stir  it 
continually  until  all  the  animal  heat  is  out,  and  no  cream  will  rise 
after  that  operation.  Try  it,  and  see  how  much  it  will  be  improved 
for  family  use. 

2.  Milk  is  kept  longer,  if  it  is  boiled,  evaporated,  condensed,  or  kept 
still  at  a temperature  of  about  forty  degrees.  If  heated  three  days 
in  succession  in  summer,  and  two  in  winter  (as  per  Guy  Lussac’s 
experiments,)  up  to  the  boiling  point,  it  will  keep  two  months  without 
souring. 

3.  The  best  way  of  keeping  milk  in  summer,  is  to  have  a spring 
house  well  shaded,  and  on  the  north  side  of  a hill,  the  pans  sitting  in 
a stream  of  running  water,  protected  against  currents  of  air. 

4.  Provide  bottles,  which  must  be  perfectly  clean,  sweet  and  dry  ; 
draw  the  milk  from  the  cow  into  the  bottles,  and,  as  they  are  filled, 
immediately  cork  them  well  up,  and  fasten  the  corks  with  pack  thread 
or  wire.  Then  spread  a little  straw  in  the  bottom  of  a boiler,  on 
which  place  bottles  with  straw  between  them,  until  the  boiler 
contains  a sufficient  quantity.  Pill  it  up  with  cold  water ; heat  the 
water,  and  as  soon  as  it  begins  to  boil,  draw  the  fire,  and  let  the  whole 
gradually  cool.  When  quite  cold,  take  out  the  bottles,  and  pack  them 
in  saw  dust,  in  hampers,  and  stow  them  in  the  coolest  part  of  the 
house.  Milk  preserved  in  this  manner,  and  allowed  to  remain  even 
eighteen  months  in  the  bottle,  will  be  found  as  sweet  as  when  first 
milked  from  the  cows. 

Preserving  Buttermilk. — Take  a vessel  that  will  contain  nearly 
twice  as  much  as  you  wish  to  save.  While  milk  is  plenty,  fill  it  two- 
thirds  full  of  buttermilk,  and  then  fill  up  with  water.  Drain  off  the 


748 


PRACTICAL  CYCLOPEDIA. 


water  and  refill  with  fresh  once  a week,  stirring  it  well  each  time  after 
filling,  and  you  will  have  a good  article  always  ready. 

Solidified  Milk. — There  is  a process  by  which  milk  may  be  solidi- 
fied and  preserved  for  months,  perhaps  years : The  milkers,  as  they 
empty  their  pails,  strain  the  milk  into  a large  tub  into  which  is  already 
placed  the  requisite  amount  of  the  very  best  kind  of  sugar.  This  is 
readily  dissolved  by  the  milk,  which,  as  soon  as  the  milking  is  done,  is 
introduced  into  large  shallow  pans.  Underneath  these  pans  steam  is 
introduced,  and  the  watery  part  of  the  milk  is,  by  means  of  the  heat 
generated  by  this  steam,  aided  by  an  artificial  current  of  air  made  to 
pass  along  its  surface,  rapidly  evaporated.  In  this  way  is  produced, 
at  the  end  of  three  or  four  hours,  a powder  of  nearly  a cream  color, 
which,  when  perfectly  dry,  is  packed  into  cans  for  sale  or  future  use. 
It  will  be  readily  seen  that  this  article  cannot  fail  of  being  of  great 
utility  and  value,  as,  for  all  purposes  where  milk  and  sugar  are  both 
used,  it  fully  equals  the  manufactured  article,  and  as  it  will  keep  in 
good  condition  for  a great  length  of  time,  it  may  be  used  when  it 
would  be  impossible  to  obtain  milk  in  any  other  form. 

Powder  of  Milk. — The  powder  of  milk  added  to  water,  forms  an 
agreeable  drink,  and  an  excellent  substitute  for  milk : — Milk,  two 
pints,  water  one  ounce ; sugar,  one  pound.  This  mixture  then  is  to  be 
gently  heated  and  constantly  stirred.  When  it  is  three-fourths  evap- 
orated, the  sugar  is  to  be  gradually  added  and  the  whole  briskly  stir- 
red. After  it  is  perfectly  incorporated,  the  mixture  is  to  be  removed 
from  the  fire,  poured  into  plates,  and  dried  in  an  oven.  When  per- 
fectly dry  it  is  to  be  finely  powdered  and  kept  in  well  stopped  bottles. 
One  or  two  teaspoonfuls  is  sufficient  for  a cup  of  tea  or  coffee. 

Concentrated  Milk. — Genuine  cows  milk  contains,  in  a thousand 
parts,  one  hundred  and  sixty  of  butter,  casein,  and  sugar  of  milk; 
the  remaining  eight  hundred  and  forty  parts  are  water.  By  evapo- 
rating the  water,  (which  is  accomplished  by  heat  and  withdrawing  the 
air,)  the  residue  (only  one-sixth  of  the  original  bulk  of  the  whole)  is 
a paste  that  may  be  put  up  in  cans,  sealed  and  carried  any  distance, 
kept  sweet  any  length  of  time,  and  reconverted  into  pure  unadulter- 
ated milk  at  any  moment,  by  adding  the  necessary  quantity  of  water. 

Management  of  Cream  in  Cold  Weather. — For  some  reason  not  yet 
known,  cream  skimmed  from  milk  in  cold  weather,  does  not  come  to 
butter,  when  churned,  so  quickly  as  that  from  the  same  cow  in  warm 
weather.  Perhaps  the  pellicles,  which  forms  the  little  sacs  of  butter 
in  the  cream,  are  thicker  and  tougher.  There  are  two  methods  of 
obviating  this  trouble  in  a great  degree.  One  is,  to  set  the  pan  of 


MILK,  BUTTER  AND  CHEESE. 


749 


milk  on  the  stove,  or  in  some  warm  place,  as  soon  as  strained,  aud  let 
it  remain  until  quite  warm — some  say,  until  a bubble  or  two  rises,  or 
until  a skim  of  cream  begins  to  form  on  the  surface.  Another  mode 
recommended  is  to  add  a tablespoonful  of  salt  to  a quart  of  cream 
when  it  is  skimmed.  Cream  thus  prepared,  will  generally  come  to 
butter  in  a few  minutes  when  churned.  It  is  thought  the  salt  acts 
upon  the  coating  of  the  butter  globules  and  makes  them  tender,  so 
that  they  break  readily  when  beaten  by  churning.  So  says  the  Maine 
Farmer. 

Proper  Temperature  for  a Dairy. — The  temperature  of  about  fifty- 
five  degrees  is  most  favorable  for  the  separation  of  the  cream  from 
the  milk.  The  apartments  should  be  kept  perfectly  clean  and  dry. 

Yield  of  Cream  and  Milk. — The  Agricultural  Gazette  says  : Cream 
is  generally  ten  per  cent,  of  milk,  and  an  average  yearly  yield  of  milk 
is  five  hundred  and  fifty  to  six  hundred  gallons  per  cow. 

The  Quantity  of  Milk  for  a Pound  of  Butter  or  Cheese. — The  quan- 
tity of  milk  for  a pound  of  butter  has  been  found  to  average  fourteen 
quarts  in  this  country  and  in  yarious  countries  in  Europe.  Same  av- 
verage  in  Mecklinburg,  Prussia,  Holland  and  Great  Britain.  The 
American  Agriculturist  says,  one  pound  of  butter  requires  on  an  av- 
verage  about  fifteen  quarts  of  milk.  An  average  of  ten  and  fourteen- 
hundreth  pounds  of  milk  is  required  to  yield  a pound  of  cheese.  This 
gives  from  the  same  quantity  of  milk  about  three  pounds  of  cheese  to 
one  of  butter. 

In  a series  of  seventy-four  trials  in  the  butter  dairies  of  Worcester 
county,  it  was  found  that  it  took  twenty-one  pounds  of  milk  to  make 
one  pound  of  butter,  the  trials  being  made,  an  equal  number  in  June 
and  September.  The  cheese  factories  last  year  found  that  it  took  a 
trifle  over  eleven  pounds  of  milk  to  make  one  pound  of  cheese  in 
June,  and  only  about  eight  pounds  on  an  average,  in  September  and  Oc- 
tober. So  that  within  a fraction,  taking  the  season  through,  two  pounds 
of  cheese  will  cost  about  the  same  as  one  pound  cf  butter. 

Milk  Without  Butter — A Bemedy. — Cow’s  milk,  otherwise  of  good 
quality,  sometimes  lacks  that  of  making  butter.  Give  the  animal  two 
ounces  of  the  sulphur et  of  antimony,  with  three  ounces  of  coriander 
seed,  powdered  and  well  mixed.  Give  it  as  a soft  bolus,  followed  by 
a draught  composed  of  half  a pint  of  vinegar,  a pint  of  water,  and  a 
handful  of  common  salt,  for  three  successive  mornings,  on  an  empty 
stomach. 


750 


PRACTICAL  CYCLOPEDIA. 


BUTTER. 

Butter  Making . — The  amount  of  the  butter  crop  of  the  United 
States  is  estimated  at  sixty-five  million  dollars.  Scarcely  one  firkin 
in  four  opens  perfectly  sweet.  This  arises  not  from  any  real  chemical 
or  practical  difficulty ; but  solely  from  want  of  knowledge  or  want  of 
care  in  its  manufacture. 

The  secret  of  making  good  butter,  and  a good  deal  of  it,  is,  first 
good  cows — second,  good  winter  care  and  keeping — and  third,  regular 
and  thorough  milking  and  proper  management  of  milk  and  cream 
when  obtained. 

There  is  no  product  of  the  farm  that  presents  so  much  difference  as 
butter.  It  is  caused  chiefly  by  using  vessels  for  holding  milk,  and 
utensils  in  making  the  butter,  which  are  soured.  Milk  has  a peculiar 
acid,  very  easily  formed ; which  entirely  takes  away  that  rich,  sweet 
flavor  belonging  to  good  butter.  A very  little  soured  milk  or  cream 
on  vessels  rapidly  generates  enough  acid  to  take  it  away.  To  avoid 
this,  great  care  is  requisite.  Cleanliness  only  is  not  sufficient,  in  hav- 
ing the  vessels  well  washed,  but  they  must  be  carefully  washed  in 
boiling  hot  water,  and  should  be  boiled  in  it  also.  But  as  cream  is 
very  apt  to  stick,  even  in  good  washings,  when  the  vessels  are  boiled 
in  water  some  pearlash  or  soda  should  be  put  in  it,  which  destroys  any 
acidity  that  may  be  about  the  vessels. 

The  temperature  of  the  cream  is  very  important  in  churning.  If 
it  is  below  fifty  degrees,  the  cream  may  be  churned  for  days  without 
separating  the  butter,  and  if  much  above  sixty  degrees,  a portion  of 
the  cream  will  be  mixed  with  the  butter,  giving  it  a white  appearance 
and  cheesy  flavor. 

A writer  in  Cosmos  says  that  the  time  required  for  the  formation 
of  butter  varies  much  with  the  temperature;  that  near  54°  Fahren- 
heat,  it  requires  ten  times  longer  than  at  68°,  but  when  the  tempera- 
ture is  too  high  the  yield  of  butter  is  much  diminished ; that  the  best 
temperature  for  getting  butter  from  milk  is  between  60  and  80°.  The 
losses  are  much  less  when  cream  is  churned  instead  of  milk.  The 
best  temperature  for  getting  the  most  butter  from  cream,  and  in  the 
least  time  too,  is  between  57  and  61°. 

Milk  absorbs  the  odor  of  turnips  and  other  roots  kept  with  it  in 
the  same  cellar ; it  should  be  kept  by  itself  in  a cellar  of  the  most 
immaculate  cleanness,  and  of  uniform  temperature. 

Stir  cream  previously  taken  off  with  that  skimmed  each  time.  That 
taken  off  just  previous  to  churning  retain  until  next  churning. 


MILK,  BUTTER  AND  CHEESE.  751 

Inducements  to  Improve  the  Quality  of  Butter .■ — We  take  the  fol- 
lowing from  the  editorial  columns  of  the  New  York  Tribune : 

It-has  often  been  asserted  that  much  of  the  butter  brought  to  this 
market  was  of  inferior  quality,  and  hence  its  low  price.  Some  of  the 
butter-makers  in  the  country  have  thought  us  disposed  to  cry  down 
the  quality  to  cheapen  the  price.  It  is  not  so.  We  would  gladly  say 
all  the  butter  offered  for  sale  is  of  superior  quality.  We  cannot  say 
so  because  it  is  not  so.  Listen  to  a little  actual  conversation  with  a 
butter  commission  merchant,  as  it  came  off  this  30th  day  of  January, 
when  we  stepped  into  the  store  of  Miller  & Carpenter,  where  we  saw 
some  hundred  or  more  kegs  of  butter,  and  said  : 

“Mr.  Miller,  I.want  a keg  of  good  table  butter.  What  is  it  worth?” 

“Such  as  you  would  have,  thirty  cents,  but  I havn’t  a keg  that 
will  suit  you.” 

“ No  ? not  among  all  this  ? How  is  that  ? ” 

“ I can’t  tell  you  how,  but  it  is  so.  I do  have  a good  deal  of  good 
butter,  but  it  is  snatched  up  almost  as  fast  as  it  arrives ; and  I have 
now  a standing  order  for  all  that  may  come  in,  strictly  prime,  at 
twenty-eight  cents  a pound,  while  the  most  of  this  I will  sell  at  six- 
teen cents.” 

“That  is  a very  great  difference — fourteen  cents  a pound  just  upon 
the  difference  in  quality  of  butter. 

“It  is  so,  but  it  is  the  truth.” 

Another  commission  merchant,  hearing  the  conversation,  said : 

“ I have  about  one  hundred  packages  of  the  average  quality  of  all 
but  prime  butter  in  this  city,  which  I will  sell  at  fifteen  cents  to  any 
one  who  will  take  the  lot  off  my  hands ; and  I know  a merchant  who 
is  offered  twenty-six  cents  a pound  for  a large  dairy  which  he  has  on 
hand  holding  for  twenty-seven  cents.” 

“ Is  this  an  unusual  season  for  poor  butter  ? ” 

“ Well,  yes,  perhaps  it  is ; but  the  proportion  of  good  butter  in  mar- 
ket is  always  very  small  of  the  vast  amount  sent  here.” 

Now,  that  is  the  fact — not  one  good  keg  of  butter  in  a hundred, 
and  a difference  of  fourteen  cents  a pound  between  good  and  poor. 
What  an  immense  sum — will  the  farmers  think  what  a loss,  and  who 
it  is  that  the  loss  falls  upon  ? 

Requisites  for  Making  Good  Butter. — The  following  rules  are  prac- 
ticed by  all  those  who  make  the  very  finest  article.  Their  butter  is 
always  eagerly  taken  at  several  cents  above  the  market  price — invari- 
ably so  after  they  have  established  the  reputation : 


752 


PRACTICAL  CYCLOPAEDIA. 


1.  A perfectly  clean  cellar,  not  only  clean  from  all  dirt,  but  from 
every  bad  odor,  pure,  sweet  and  fresh. 

2.  Perfectly  clean,  well-aired  vessels.  Not  an  infinitesimal  speck 
of  any  foreign  or  sour  substance  adheres  to  any  of  them. 

3.  Churning  before  the  cream  becomes  old. 

4.  Securing  such  a temperature  that  it  will  require  about  half  aD 
hour  for  churning — if  performed  much  sooner,  a loss  of  butter  must 
occur,  and  it  is  not  so  good. 

5.  Work  all  the  buttermilk  out,  which  is  rarely  done,  and  work  no 
longer,  which  is  still  more  rarely  but  sometimes  done. 

6.  Use  the  purest  salt,  and  add  an  ounce  to  a pound. 

7.  Pack  the  butter  in  the  jars  or  firkins  solid — put  as  much  /Y  d 
small  space  as  possible. 

8.  Lastly,  and  first,  also,  provide  good  sweet  pasture  and  plenty  of 
perfectly  pure  water  for  the  cows  at  all  times. 

Some  assert  that  their  vessels  are  clea  n,  &c.,  when,  iii  fact,  they  are 
far  from  it. 

The  following  is  an  extract  from  the  report  o^  the  Committee  on 
Butter  of  the  Franklin  Co.  (Mass.)  Agricultural  Society,  made  at  theii 
last  winter  meeting : 

To  make  the  best  of  butter  requires  many  pre-requisites  ; but  foi 
all  practical  purposes  two  main  points  cover  the  whole,  viz  : 1st,  neat- 
ness, 2d,  skill.  If  any  dairywoman  expects  to  make  good  butter  with- 
out the  most  scrupulous  neatness,  she  will  find  herself  greatly  disap- 
pointed. From  the  moment  when  the  rich  and  luscious  fluid  is  first 
drawn  from  the  cow’s  udder,  to  the  time  when  the  butter  is  ready  for 
the  table  of  the  connoisseur,  the  least  dirt,  the  least  must  or  unpleas- 
ant flavor  in  the  atmosphere  of  the  room,  and  the  least  speck  of  for- 
eign matter  of  any  kind  must  be  absolutely  and  perfectly  kept  from  it 
during  all  its  stages  of  manufacture.  In  fact,  neatness  is  the  sine  qua 
non  of  the  butter-maker’s  art.  As  well  may  we  suppose  that  any  of 
the  laws  that  regulate  the  physical  world  will  be  reversed,  as  to  sup- 
pose that  good  butter  can  be  made  without  the  most  scrupulous  neat- 
ness in  every  particular. 

The  second  indispensable  qualification  of  the  perfect  butter-maker 
is  skill — a word  of  quite  extensive  signification  when  applied  to  this 
subj  ect.  To  acquire  that  skill  requires  a clear  and  discriminating 
judgment,  a well  educated  and  experienced  mind,  and  a minute  and 
accurate  observance  of  the  physical  laws  which  regulate  the  various 
conditions  of  the  milk  and  cream  while  undergoing  the  transformation 
into  butter.  To  be  a successful  butter-maker,  therefore,  requires  no 


MILK,  BUTTER  AND  CHEESE. 


753 


inconsiderable  degree  of  education,  intellect,  and  ingenuity.  Let  us 
then  analyze  this  skill  of  butter  manufacture,  and  see  what  are  its 
most  important  elements. 

To  begin,  then,  we  must  have  good  milk,  we  must  have  good  cows, 
and  to  have  good  cows  requires  a selection  of  the  best  breeds,  and  of 
the  best  milkers  from  the  best  breeds  for  that  purpose.  But  that  car- 
ries us  into  another  department  of  agriculture  which  we  have  no  time 
here  to  discuss. 

Assuming,  then,  that  we  have  good  milk,  the  next  thing  is  to  place 
it  in  shallow  pans,  (tin  is  usually  preferred,)  and  in  a degree  of  tem- 
perature neither  very  warm  nor  very  cold.  About  sixty-two  degrees 
of  Fahrenheit  is  supposed  to  be  the  state  of  the  air  in  which  cream 
will  rise  most  perfectly.  And  here  let  us  remark  that  every  house- 
wife who  aims  to  make  the  best  of  butter,  should  be  a frequent  obser- 
ver of  its  condition. 

If  .milk  is  kept  in  a temperature  much  below  sixty-two  degrees,  the 
cream  will  not  rise  so  rapidly  and  so  perfectly.  If  kept  in  a state  of 
air  much  above  sixty-two  degrees,  the  milk  will  become  acidulated  too 
quickly,  and  the  quality  of  the  cream  will  be  thus  injured.  Equaliza- 
tion of  temperature  and  a free  circulation  of  pure  air  are  among  im- 
portant elements  of  the  butter-maker’s  skill.  The  time  requisite  for 
cream  to  rise  naturally  and  perfectly  varies  with  the  temperature 
from  twenty-four  to  forty  hours.  As  soon  as  the  cream  has  all  risen 
to  the  surface,  it  should  be  separated  from  the  milk,  and  with  much 
care,  for  the  less  milk  that  is  taken  up  with  the  cream  the  better  will 
be  the  butter. 

Churning  is  the  next  operation,  and  it  is  one  that  determines  in  no 
small  degree  the  quality  of  the  butter.  If  cream  is  put  into  the  churn 
in  a state  much  colder  than  sixty-two  degrees  of  the  thermometer,  it 
will  require  much  more  time  and  labor  to  convert  it  into  butter,  and 
the  butter  will  never  be  of  good  quality.  Let  the  cream  then  be 
brought  to  an  even  temperature  of  sixty-two  degrees,  and  the  often 
laborious  operation  of  churning,  especially  in  winter,  will  become 
comparatively  easy.  If  the  cream  is  much  warmer  than  sixty-two 
degrees,  the  butter  will  be  too  soft,  too  white,  and  in  most  particulars 
quite  poor. 

As  soon  as  there  is  a perfect  separation  of  the  particles  of  the  cream 
which  make  the  butter  from  the  more  watery  parts  of  the  milk,  let  the 
butter  be  taken  from  the  churn,  and  then  comes  the  quite  difficult  and 
delicate  operation  of  working  over  and  salting  it,  both  of  which  re- 
quire accuracy  and  judgment.  For  if  the  milk  is  left  and  mixed  in 


754 


PRACTICAL  CYCLOPAEDIA. 


with  the  butter,  one  thing  is  sure — the  butter  will  never  have  that 
compact  and  smooth  appearance  that  is  one  of  the  sure  indications  ol 
good  butter ; and,  what  is  more  important,  butter  left  in  that  condi- 
tion will  not  keep  long  without  becoming  musty  or  frowy.  Every 
one  that  aims  at  making  the  best  of  butter,  must  separate  entirely  the 
particles  of  the  milk  from  the  butter,  immediately  after  churning. 
Washing  the  butter  with  cold  water  is  practiced  by  some,  but  the 
most  skillful  butter-makers  complete  the  separation  of  the  solid  from 
the  fluid  portions  by  manipular  labor  alone. 

The  form  in  which  butter  is  prepared  for  the  table  or  for  market  is 
one  indication  of  the  skill  of  the  maker.  Butter  put  up  in  small  cakes 
or  oval  form,  and  stamped  with  the  device  of  flowers,  leaves,  or  dia- 
mond figures,  is  the  most  beautiful,  and  seemingly  adds  to  the  good 
flavor  of  the  article.  In  order  to  sell  for  the  highest  price,  it  should 
always  be  put  up  in  that  form,  or  in  oblong  pieces,  of  about  a pound 
each. 

Such  are  the  main  requisites  of  the  skillful  manufacture  of  good  but- 
te'h,  without  which  we  venture  to  assert  with  great  confidence,  that 
the  best  of  butter  cannot  be  made. 

Does  any  good  housewife,  when  she  has  read  this  report,  say,  “ I 
knew  all  that  before  ? ” If  she  does,  then  we  ask  her,  with  no  small 
degree  of  assurance,  Madam,  do  you  'practice  all  these  rules  for  mak- 
ing good  butter  ? If  you  do,  why  is  it  that  so  large  a proportion  of 
the  butter  that  is  sent  to  our  markets  is  so  very  poor  ? 

Prize  Butter  Making. — Hiram  Mills,  of  Lewis  Co.,  has  frequently 
taken  butter  prizes  at  the  New  York  State  Fairs,  and  gives  the  fol- 
lowing as  his  method : 

Milk  set  in  tin  pans  on  rack  or  slat  shelves,  (temperature  of  room, 
seventy  degrees,)  and  allowed  to  stand  until  it  is  sour,  and  sometimes 
until  it  thickens,  but  never  should  be  allowed  to  stand  until  it  turns 
spotted,  as  that  injures  the  flavor  of  the  butter.  Cream  taken  from 
the  milk  and  kept  in  tin  cream  pail  until  enough  is  obtained  for  a 
churning.  Use  crank  churn,  propelled  by  hand.  Churn  from  forty 
to  fifty  pounds  at  a time.  After  the  Tutter  has  come,  draw  off  the 
buttermilk,  and  wash  with  cold  water  in  the  churn,  unless  the  butter 
comes  very  hard,  when  the  washing  is  omitted.  Butter  taken  from 
the  churn  and  worked  thoroughly  by  hand  until  it  is  freed  from  the 
milk  ; then  apply  one  ounce  Ashton  salt  to  one  pound  of  butter,  which 
should  be  well  worked  in  to  prevent  the  butter  from  being  streaked ; 
it  is  then  allowed  to  stand  for  twenty-four  hours,  after  which  it  is  work- 
ed with  a butter  worker,  being  careful  not  to  injure  the  grain.  No  other 


MILK.  BUTTER  AND  CHEESE. 


755 


sunstance  is  used  to  preserve  the  butter.  Have  generally  used  this 
kind  of  salt  in  making  butter ; usually  pack  in  eighty  pound  tubs,  and 
as  soon  as  one  is  filled  cover  with  a thin  cloth,  and  then  a quantity  of 
salt  to  exclude  the  air.  Tubs  are  prepared  by  soaking  in  brine. 

Philadelphia  Butter. — Dr.  Elwyn,  of  Philadelphia,  furnishes  the 
following  statement  in  regard  to  butter  making — the  superior  butter 
found  in  the  Philadelphia  market : 

After  the  milk  is  drawn  from  the  cows  it  should  be  strained  into 
pans  properly  arranged  on  a bench  for  the  purpose,  with  a small  quan- 
tity of  fresh  sour  milk  in  each  one,  to  hasten  the  raising  of  the  cream, 
which  should  on  all  occasions  be  taken  off  from  thirty  to  thirty-six 
hours  after  being  milked,  it  being  found  that,  standing  longer  in  a 
large  dairy,  more  is  lost  by  deteriorating  the  quality  of  the  butter  than 
is  gained  in  quantity.  When  the  cream  is  skimmed  off  of  the  milk 
into  a large  cream  pot,  it  should  be  put  in  the  butter  hole  in  the 
spring  and  let  stand  one  day,  then  shired  off,  so  as  to  remove  any  sour 
milk  that  may  have  settled  from  it  to  the  bottom  of  the  pot,  and 
should  be  subsequently  stirred  every  day  until  churned,  to  prevent 
rancidity  from  taking  place  on  the  top  of  the  cream  by  too  long  stand- 
ing, which  is  the  main  cause  of  all  the  strong  butter  that  is  made. 
The  cream  should  be  churned  twice  in  the  week  during  the  summer 
months,  and  all  the  year  where  there  is  a sufficient  quantity  to  war- 
rant it.  The  temperature  of  the  cream  and  churn  should  be  about 
sixty-two  degrees  so  as  to  warrant  the  butter  to  come  right,  and  in 
the  proper  length  of  time,  which  should  be  about  thirty  minutes. 
There  is  as  much  danger  of  having  the  butter  come  soft  by  over- 
churning as  by  the  atmosphere  being  too  hot. 

In  order  to  regulate  the  temperature  of  the  cream  in  the  fall,  win- 
ter and  spring,  it  should  be  set  in  a tub  of  hot  water  until  it  comes  to 
the  temperature  above  designated— the  butter  broken  in  the  churn  to 
the  size  of  peas  and  chestnuts.  The  buttermilk  should  be  drawn  off 
through  a fine  hair  sieve  from  the  vent  of  the  churn,  which  should  be 
about  an  inch  hole.  A sufficient  quantity  of  spring  water  should  then 
be  put  in,  and  a few  revolutions  of  the  churn,  when  it  should  be  drawn 
off,  and  then  another  quantity  of  spring  water  put  in  and  tumbled  in 
the  churn  until  gathered  into  a mass.  The  water  should  all  then  be 
drawn  off,  and  the  butter  cut  into  cracks  as  it  lays  in  the  churn  to 
receive  the  salt,  which  should  be  a pint  for  fifty  pounds,  regulating 
below  that,  or  above  that,  according  to  the  quantity  churned.  The 
butter  should  then  be  tumbled  in  the  churn  until  the  salt  is  mixed 


756 


PRACTICAL  CYCLOPEDIA. 


with  it,  and  it  will  then  do  to  take  out  in  ten  or  fifteen  pounds, 
and  lump  into  pounds,  ready  for  sponging,  which  should  be  done  by 
having  a sponge  of  proper  size  enclosed  in  a linen  cloth  and  passed 
over  the  lump,  by  pressure,  to  absorb  the  brine  and  moisture  it  con- 
tains, which  should  then  be  weighed  and  printed  if  intended  for  the 
market. 

The  butter  maker  will  see  the  advantage  of  this  mode  of  salting  and 
working  over  any  other  mode,  and  particularly  of  the  lever  or  work- 
er, as  it  is  called,  from  the  fact  that  less  of  it  is  exposed  to  a warm  at- 
mosphere at  a time,  as  it  must  necessarily  be  where  fifty  or  one  hun- 
dred pounds  are  operated  upon  on  a broad  surface,  making  the  butter 
soft  and  oily,  which  is  detrimental  to  its  quality,  however  carefully  at- 
tended to,  from  the  time  the  milk  is  taken  from  the  cows.  The  above 
plan  was  perfected  by  experiment  by  me,  and  carried  out  for  a success- 
ion of  years,  as  thou  knowest,  with  a success  as  to  a quality  and  sale 
of  my  butter  not  surpassed  by  any  one  at  the  time  I was  operating. 

How  Goshen  Bvtter  is  Made. — Goshen  (Orange  Co.,  1ST.  Y.)  butter  is 
celebrated  all  over  the  country.  We  annex  an  account  of  the  process 
of  manufacture  from  a reliable  source : The  cellar  where  the  milk  is 
kept,  should  be  cool,  well  ventillated,  and  clean.  The  milk  ought  to 
be  strained  into  pans  containing  ten  or  twelve  quarts.  If  the  weath- 
er is  very  warm,  the  pans  ought  to  be  set  on  the  cellar  bottom — other- 
wise on  shelves.  The  milk  ought  not  to  be  churned  until  it  becomes 
thick  or  loppered — the  milk  and  cream  are  then  churned  together. 
Some  dairymen  skim  off  the  cream  and  part  of  the  milk  and  churn 
that,  but  the  Goshen  butter  is  churned  from  the  milk  and  cream.  The 
churn  used  is  the  common  “ dasher  churn,”  driven  by  dog,  horse,  or 
hand  power,  according  to  the  size  of  the  dairy.  The  churn  may  be 
half  or  two-thirds  full  with  milk,  and  a pailful  of  cold  water  added 
before  starting  to  churn.  In  cold  weather,  warm  water  is  put  in.  The 
churning  should  be  with  a slow  regular  motion — and  to  make  good 
solid  butter  will  take  from  one  hour  to  one  hour  and  a half ; before 
the  churning  is  done,  another  pailful  of  water  ought  to  be  put  in. 
When  the  butter  is  done,  take  it  out,  wash  it  through  one  water  in  a 
large  tray ; then  salt  the  butter,  using  about  one  ounce  of  pure  Liv- 
erpool (Ashton)  salt  to  each  pound  of  butter.  Work  the  salt  through 
the  butter — put  it  in  a cool  place  and  let  it  stand  an  hour;  then  work 
it  carefully  over,  and  set  it  aside  for  five  or  six  hours ; work  it  over 
again,  and  set  it  aside  in  the  same  cool  place  until  the  next  morning, 
when  it  is  packed.  In  working  butter,  great  care  ought  to  be  taken 
to  wc'rk  end  all  the  milk , but  not  to  work  it  too  much,  so  as  to  break  the 


MILK,  BUTTER  AND  CHEESE. 


757 


grain  and  make  it  salvey.  If  any  milk  is  left  in,  the  butter  will  soon 
become  rancid ; and  if  worked  too  much,  will  be  greasy  or  salvey,  and 
not  solid.  Butter  worked  just  enough,  will  be  solid — sweet — yellow  — 
and  the  drops  of  brine  on  it  will  be  as  clear  as  crystal. 

Orange  county  butter  is  packed  in  white  oak  firkins — the  staves  se- 
lected so  as  not  to  leak  the  brine  ; the  firkins  will  weigh  about  eigh- 
teen or  twenty  pounds  empty.  The  firkins  are  soaked  in  pure  cold 
water  for  some  days  before  using,  by  being  filled  with  water — they 
hold  from  eighty  to  one  hundred  pounds  of  butter.  When  the  firkin 
is  lull,  a linen  cloth  is  placed  over  the  top  of  the  butter,  and  on  this 
cloth  a layer  of  salt  an  inch  in  depth  is  laid,  made  a little  damp  with 
cold  water.  The  butter  stands  until  marketed ; then  the  salt  and 
cloth  are  taken  off,  a fresh  cloth  wet  with  brine  put  on,  and  the  firkin 
headed  up.  Great  care  should  be  taken  to  have  the  firkins  kept  per- 
fectly clean.  The  outside  ought  to  be  as  bright  as  when  turned  out  by 
the  cooper.  No  leaky  firkin,  or  any  that  will  filter  the  least  particle 
of  brine  ought  to  be  used.  This  is  the  way  Goshen  butter  is  made. 

To  Make  Butter  in  Winter. — You  cannot  get  butter  out  of  milk  if 
there  is  none  in  it.  Feed  the  cows  well  and  thus  secure  good  milk, 
and  there  is  not  much  trouble  in  churning  even  in  Winter.  Keep  the 
cream  in  a warm  room  until  it  turns  somewhat  sour.  Let  the  churn 
be  scalded  before  pouring  in  the  cream,  so  that  it  will  be  heated 
through  and  not  cool  the  cream.  Let  the  cream  be  at  a temperature 
of  sixty -five  degrees  to  seveniy-six  degrees,  and  there  will  not  be  much 
difficulty  in  making  the  butter  come. 

Mow  to  Make  Yellow  Butter  in  Winter. — A cow  must  have  a good 
supply  of  hay,  that  has  been  made  of  good  grass,  cut  before  the  blos- 
som has  fallen,  and  cured  properly  without  having  been  wet  while  it 
was  cured.  A few  orange  carrots  daily — not  reduced  to  a fine  pulp 
and  mixed  with  the  butter — but  fed  to  the  cow  in  connection  with  a 
few  pounds  of  Indian  meal,  made  of  yellow  corn.  A good  supply  of 
good  corn  stalks — not  those  that  have  been  frost  bitten  and  weather 
beaten.  A good  cow  with  yellow  skin  about  the  udder  is  very  essen- 
tial. A cow  in  good  condition.  A good  stable  well  littered,  and  an 
abundance  of  clean  water  for  the  cow  to  drink.  Never  allow  the  milk 
to  freeze.  With  these  essentials  it  is  possible  to  have  good  yellow  but- 
ter in  winter. 

To  Color  Butter  Yellow. — Put  in  yelk  of  eggs  just  before  the  butter 
comes,  near  the  termination  of  the  churning.  This  has  been  kept  by 
many  as  a great  secret.  The  substances  mostly  employed  in  England 
and  Scotland  are  the  root  of  the  carrot  and  the  flowers  of  the  mari- 


758 


PRACTICAL  CYCLOPAEDIA. 


gold.  The  juice  of  either  of  these  is  expressed  and  passed  through  a 
linen  cloth.  A small  quantity  of  it  is  diluted  with  a little  cream,  and 
this  mixture  is  added  to  the  rest  of  the  cream  when  it  enters  the 
churn.  So  little  is  necessary  that  it  communicates  no  peculiar  taste. 

To  Make  JBuiier  in  Five  Minutes  Without  a Churn. — A correspon- 
dent highly  recommends  the  following : After  straining  the  milk,  set 
it  away  for  abc  at  twelve  hours  for  the  cream  to  rise.  (Milk  dishes 
ought  to  have  *trong  handles  to  lift  them  by.)  After  standing  as  above, 
set  the  milk,  without  disturbing  it,  on  a stove ; let  it  stand  there  until 
you  observe  the  coating  of  cream  on  the  surface  assume  a wrinkled 
appearance,  hut  be  careful  it  does  not  boil,  as,  should  this  be  the  case, 
the  cream  will  mix  with  the  milk  and  cannot  be  again  collected.  Now 
set  it  away  till  quite  cool,  and  then  skim  off  the  cream,  mixed  with  as 
little  milk  as  possible.  When  sufficient  cream  is  collected,  proceed  to 
make  it  into  butter  as  follows : Take  a wooden  bowl,  or  any  suitable 
vessel,  and  having  first  scalded  and  then  rinsed  it  with  cold  water, 
place  the  cream  in  it.  Now  let  the  operator  hold  his  hand  in  water 
as  hot  as  it  can  be  borne  for  a few  seconds,  then  plunge  it  into  cold 
water  for  about  a minute,  and  at  once  commence  to  agitate  the  cream 
by  a gentle  circular  motion.  In  five  minutes  or  less  the  butter  will 
have  come,  when,  of  course,  it  must  be  washed  and  salted  according 
to  taste,  and  our  correspondent  guarantees  that  no  better  butter  can 
be  made  by  the  best  churn  ever  invented. 

To  those  who  keep  only  one  cow,  this  method  of  making  butter  will 
be  found  really  valuable  : while  quite  as  large  a quantity  of  butter  is 
obtained  as  by  the  common  mode,  the  skim  milk  is  much  sweeter  and 
palatable.  In  the  summer  season  it  will  usually  be  found  necessary 
to  bring  the  cream  out  of  the  cellar — say  a quarter  of  an  hour  before 
churning — to  take  the  excessive  chill  off ; in  winter  place  the  vessel 
containing  the  cream  over  another  containing  water  to  warm  it;  then 
continue  to  agitate  the  cream  until  the  chill  has  departed. 

Before  washing  the  butter,  separate  all  the  milk  you  possibly  can, 
as  the  butter  will  be  found  excellent  for  tea  cake.  Butter  made  in 
this  manner  will  be  much  firmer  and  less  oily  in  hot  weather,  than 
when  made  in  the  ordinary  way. 

To  Preserve  Butter. — Take  two  parts  of  the  best  common  salt,  says 
the  Scientific  American , one  part  of  sugar  and  one  part  of  saltpeter, 
and  blend  the  whole  completely.  Take  one  ounce  of  this  composition 
for  sixteen  ounces  of  butter,  work  it  well  into  a mass  and  close  it  up 
for  use.  Butter  thus  cured  requires  to  stand  three  weeks  or  a month 
before  it  is  used.  Dr.  Allen  says  : Treat  each  pound  with  one  ounce 


759 


MILK,  BUTTER  AND  CHEESE. 

of  the  following  composition  : salt  two  parts,  saltpeter  one  part,  sugar 
two  parts. 

D.  E.  Smith  contributes  to  the  Am.  Agriculturist  the  following  di- 
rections for  preserving  butter  in  good  condition  for  any  length  ot 
time  : — In  May  or  June  when  butter  is  plenty,  work  it  thoroughly  two 
or  three  times,  and  add  at  the  last  working  nearly  one  grain  of  salt- 
peter and  a tablespoonful  of  pulverized  loaf  sugar  to  each  pound  of 
butter.  Pack  it  tightly  in  stone  jars  to  within  two  inches  of  the  top, 
and  fill  the  remaining  space  with  strong  brine.  Cover  the  jars  tight- 
ly, and  bury  in  the  cellar  bottom,  -where  the  butter  will  keep  unhurt 
for  a long  time. 

Dr.  Hall  in  his  Journal  of  Health  directs  thus  : When  first  churn- 
ed, wash  it  well  in  three  waters ; work  it  well  again  before  packing  ; 
put  it  in  large  stone  jars ; dig  a hole  under  any  floor  or  in  a cellar  ; 
leaving  the  top  of  the  jar  just  above  the  ground  ; cover  the  butter  two 
or  three  inches  deep  with  strong  brine,  adding  more  butter  until  the 
jar  is  nearly  full. 

Preserving  Butter  while  Using  from  Firkins. — A writer  in  the  New 
York  Observer  furnishes  and  commends  the  following  mode,  given  in 
Mrs.  Cornelius’  “ Young  Housekeeper’s  Friend.”  After  taking  out 
butter  enough  to  last  a week  or  more,  lay  a piece  of  white  linen  over 
the  firkin,  covering  it  closely  around  the  edges,  and  then  pour  on  a 
solution  made  of  two  quarts  of  water,  one  quart  of  fine  salt,  one  pound 
of  sugar,  and  a teaspoonful  of  saltpeter.  Head  up  the  firkin,  and  if  it 
leaks  set  it  in  a wash  tub  and  put  in  some  more,  driving  down  the 
hoops ; every  time  butter  is  taken  out,  close  the  firkin  in  this  way. 
If  the  salt  does  not  all  dissolve  in  the  brine,  add  a little  more  water. 
One  recipe  will  do  for  one  hundred  pounds  of  butter.  The  above  cor- 
respondent adds — “With  this  recipe  I have  kept  butter  into  July,  in 
Brooklyn.” 

On  showing  this  method  to  an  experienced  and  skillful  housekeeper, 
she  said  it  was  precisely  the  same  that  she  had  been  familiar  with  for 
more  than  thirty  ye*irs  as  an  excellent  receipt.  Since  the  high  price 
of  sugar,  however,  she  had  used  only  the  salt  and  water,  and  found  it 
to  answer  nearly  as  well. 

To  Preserve  Butter  Without  Salt. — It  is  said  that  butter  may  be 
preserved  without  salt  by  incorporating  it  with  honey,  in  proportion 
of  an  ounce  to  a pound  of  butter.  This  has  an  agreeable  taste,  will 
keep  for  years,  and  might  be  useful  on  long  voyages,  but,  though  the 
proportion  of  honey  is  inconsiderable,  it  may  not  agree  with  some  con- 
stitutions. 


760 


PEACT1CAL  CYCLOPAEDIA. 


To  Preserve  Butter  for  Cooking. — Butter  for  cooking  may  be  pre- 
served a long  time  by  melting  it  and  pouring  it  into  an  eartben  pot. 

The  cause  of  the  tainting  of  fresh  butter  depends  upon  the  presence 
of  a small  quantity  of  curd  and  water.  To  render  butter  capable  of 
being  kept  any  length  of  time  in  a fresh  condition,  that  is,  as  a pure 
salad  oil,  all  that  is  necessary  is  to  boil  it  in  a pan  till  the  water  is  re- 
moved, which  is  marked  by  the  cessation  of  violent  ebulition.  By  al- 
lowing the  liquid  oil  to  stand  for  a little,  the  curd  subsides,  and  the 
oil  may  then  be  poured  off,  or  it  may  be  strained  through  calico  or 
muslin  into  a bottle,  and  corked  up.  When  it  is  to  be  used,  it  may  be 
gently  heated  and  poured  out  of  the  bottle,  orr  cut  out  by  means  of  a 
knife  or  cheese  gouge.  This  is  the  usual  method  of  preserving  butter 
in  India  (ghee,)  and  also  on  the  Continent;  and  it  is  rather  remarka- 
ble that  it  is  not  in  general  use  in  this  country.  Bottled  butter  wil3 
thus  keep  for  any  length  of  time,  and  is  the  best  form  of  this  sub- 
stance to  be  used  for  sauces. 

To  Keep  Butter  Hard  and  Cool. — Procure  a large,  new  flower  pot 
of  sufficient  size  to  cover  .the  butter  plate,  and  also  a saucer  large 
enough  for  the  flower  pot  to  rest  in  upside  down ; place  a trivet  or 
meat  stand  (such  as  is  sent  to  the  oven  when  a joint  is  baked)  in  the 
saucer,  and  put  on  this  trivet  the  plate  of  butter ; now  fill  the  saucer 
with  water,  and  turn  the  flower  pot  over  the  butter,  so  that  its  edge 
will  be  below  the  water.  The  hole  in  the  flower  pot  must  be  fitted 
with  a cork ; the  butter  will  then  be  in  what  we  may  call  an  air-tight 
chamber.  Let  the  whole  of  the  outside  of  the  flower  pot  be  then 
thoroughly  drenched  with  water  and  place  it  in  as  cool  a place  as  you 
can.  If  this  be  done  over  night,  the  butter  will  be  as  “ firm  as  a rock” 
at  breakfast  time ; or,  if  placed  there  in  the  morning,  the  butter  will 
be  quite  hard  for  use  at  tea  hour.  The  reason  of  this  is,  that  when 
water  evaporates  it  produces  cold ; the  porous  pot  draws  up  the  water 
which  in  warm  weather  quickly  evaporates  from  the  sides  and  thus 
cools.it,  and  as  no  warm  air  can  now  get  at  the  butter  it  becomes  firm 
and  cool  in  the  hottest  day. 

To  Keep  Butter  Cool  Without  a Cellar.— A correspondent  of  the 
Boston  Cultivator  says  : “ Cover  the  bottom  of  a large  jar  with  coarse 
salt.  Put  the  butter  in  a bag,  place  it  in  the  jar  and  cover  it  with 
coarse  salt ; place  the  jar  in  a north  room,  and  the  salt  will  keep  the 
butter  nearly  as  cool,  through  the  summer,  as  a common  cellar.” 

Butter  Pickle. — One  gallon  of  water,  one  pound  of  fine  salt,  one 
ounce  of  saltpeter,  two  ounces  loaf  sugar,  boiled  and  skimmed  cle;«r. 
Pour  on  cold  and  keep  two  inches  above  the  butter. 


MILK,  BUTTER  AND  CHEESE. 


701 


To  Sweeten  Bancid  Butter . — Beat  the  butter  in  a sufficient  quanti- 
ty of  water,  into  which  has  been  mixed  twenty-five  to  thirty  drops  of 
chloride  of  lime  to  two  pounds  of  butter.  After  having  brought  all 
its  parts  in  contact  with  the  water,  it  may  be  left  for  an  hour  or  two ; 
afterwards  withdrawn  and  washed  anew  in  fresh  water.  The  chloride 
of  lime  used  having  nothing  injurious  in  it,  can  safely  be  increased, 
but  the  quantity  specified  will  be  sufficient. 

To  Sweeten  Butter  Firkins. — Mrs.  Arch.  Cooper,  Bacine  Co.,  Wis., 
bends  the  following  directions  to  the  Am.  Agriculturist:  “ Before  pack- 
ing butter  into  new  firkins,  put  them  out  of  doors  in  the  vicinity  of  the 
well,  fill  them  with  water  and  throw  in  a few  handfuls  of  salt.  Let 
them  stand  three  or  four  days,  and  change  the  water  once  during  that 
time.  Butter  firkins  should  be  made  of  white  oak,  and  this  process 
effectually  takes  out  the  acid  contained  in  that  wood,  and  makes  the 
firkins  sweet.  If  the  butter  is  well  made  and  rightly  packed,  it  will 
keep  good  all  summer,  even  if  the  firkin  be  kept  in  store  above  ground. 
To  cleanse  old  firkins  in  which  butter  has  been  packed  and  left  expos- 
ed some  time  to  the  air,  fill  with  sour  milk,  and  leaye  standing  twenty- 
four  hours ; then  wash  clean  and  scald  with  brine.  This  makes  them 
as  good  as  new. 

To  Detect  Adulteration  of  Butter. — When  beef  fat  and  mutton  are 
dissolved  in  benzole  the  former  will  crystalize  at  68°  Fahrenheit, 
while  butter  will  remain  soluble  until  it  reaches  53°,  when  it  falls  in 
masses  of  beautiful  velvety  crystals.  By  this  method  of  treating,  the 
adulteration  of  butter  with  fat  can  easily  be  detected. 

Clarified  Butter. — Put  any  quantity  of  butter  in  a preserving  ket- 
tle ; boil  it  ten  minutes ; set  it  off,  and  when  cold  it  will  be  a clear 
cake.  Cut  it  out,  scrape  off  the  caseous  sediment,  return  it  to  the 
kettle,  and  at  boiling  heat,  seal  it  up  in  cans  as  you  would  fruit.  In- 
ferior but  useful  in  scarce  times.  So  says  a correspondent  of  the  Val- 
ley Farmer. 


CHEESE. 

Cheese  Making. — Elisha  Peck,  of  Onondaga  Co.,  FT.  Y.,  recommends 
the  following  method  : After  your  milk  is  already  in  a large  cheese 
tub,  put  in  the  rennet  and  stir  it  thoroughly  with  the  hand.  Let  it 
stand  thirty  or  forty  minutes,  and  cut  it  with  a long,  thin  bladed  knife. 
Let  it  stand  about  one  hour,  then  dip  it  into  a strainer,  lying  over  a 
sink,  and  cut  it  a few  times.  Leave  it  till  morning.  Take  the  same 
course  with  the  morning’s  milk  as  mentioned  above.  In  the  morning 


762 


PRACTICAL  CTCLOFjED'IA. 


cut  Loth  curds  very  fine  for  scalding.  Put  in  the  morning's  curd  first 
to  scald.  After  that  is  well  warmed  up  put  in  your  evening’s  curd  in- 
to a whey  heated  a little  over  blood  heat.  When  you  think  it  suffi- 
ciently scalded,  dip  it  into  a strainer  laid  over  the  sink,  and  let  it 
drain  quite  dry.  Take  a common  sized  teacup  even  full  of  fine  solar 
salt,  and  put  one  teacupful  to  every  twenty  pounds  of  curd.  After 
mixing  the  salt  well  with  the  curd,  put  it  to  press,  and  let  it  stand 
twenty-four  hours.  Mr.  Peck’s  cheese  is  considered  the  very  best. 

A correspondent  of  the  Country  Gentleman  gives  directions  as  fol- 
lows : For  a cheese  of  twenty  pounds,  a piece  of  rennet  about  two  in- 
ches square  is  soaked  in  a pint  of  water  about  twelve  hours.  As  ren- 
net differs  much  in  quality,  enough  should  be  used  to  coagulate  the 
milk  sufficiently  in  about  forty  minutes  ; no  salt  is  put  into  the  cheese, 
nor  any  outside  during  the  first  six  or  eight  hours  it  is  being  pre- 
pared, but  a thin  coat  of  fine  salt  is  kept  on  the  outside  during  the 
remainder  of  the  time  it  is  in  the  press.  The  cheeses  are  pressed 
forty-eight  hours  under  a weight  of  seven  or  eight  hundred  pounds. 
Nothing  more  is  required  but  to  turn  the  cheeses  once  a day  on  the 
shelves. 

Premium  Cheese. — The  milk  strained  in  large  tubs  over  night,  the 
cream  stirred  in  milk,  and  in  the  morning  strained  in  the  same  tubs ; 
milk  heated  to  natural  heat ; add  rennet ; curd  broken  fine  and  whey 
off,  and  broken  fine  in  hoop  with  fast  bottom,  and  put  in  strainer ; 
pressed  twelve  hours ; then  taken  from  hoop,  and  salt  rubbed  on  the 
surface ; then  put  in  hoop,  without  strainer,  and  pressed  forty-eight 
hours  ; then  put  on  tables,  and  salt  rubbed  on  surface,  and  remain  in 
salt  six  days  for  cheese  weighing  thirty  pounds ; the  crushings  are 
saved  and  set  and  churned  to  grease  the  cheese.  The  above  is  for 
making  one  cheese  per  day. 

1.  No  salt  to  be  put  into  the  cheese,  but  fine  salt  rubbed  on  the 
surface.  2.  Remain  in  press  forty-eight  hours.  3.  Dry,  cool  cellar, 
not  damp.  4.  To  make  whey,  add  the  rennet  while  the  milk  is  warm. 

Two  Simple  Rules  in  Cheese  Making. — 1.  To  ascertain  how  much 
cheese  you  ought  to  get  from  your  milk : Multiply  the  number  of 
pounds  of  milk  by  eleven — point  off  two  figures  for  decimals,  and  the 
product  is  pounds  and  decimals  of  a pound  of  cheese  fresh  from  the 
press.  2.  For  ascertaining  the  quantity  of  salt  for  cheese:  Multiply 
the  number  of  pounds  of  milk  by  three — point  off  three  places  for 
decimals.  Your  answer  is  in  pounds  and  decimals  of  a pound. 

Quantity  of  Cheese  per  Gallon  of  Milk. — A skillful  manufacturer 
should,  during  the  season,  it  is  claimed,  average  a pound  of  presseo 


MILK,  BUTTER  AND  CHEESE. 


763 


curd  from  a gallon  of  milk,  wine  measure,  or  a pound  of  cured  cheese 
from  a gallon  of  milk,  beer  measure. 

Nutritive  Value  of  Cheese. — Professor  Johnson  says  that  a pound 
of  cheese  is  equal  in  nutritive  value  to  two  pounds  of  flesh.  The  Eu- 
ropeans seem  to  be  better  acquainted  with  this  fact  than  our  own  peo- 
ple. With  us,  cheese  is  regarded  rather  as  a luxury,  while  in  Eng- 
land it  is  considered  one  of  the  substantial  articles  of  food,  and  it  is 
not  uncommon  for  workmen  there  to  make  a full  meal  on  bread  and 
cheese  alone. 

To  Test  and  to  Keep  Cheese. — Bich  cheese  feels  soft  under  the  pres- 
sure of  the  finger.  That  which  is  very  strong  is  neither  very  good 
nor  healthy.  To  keep  one  that  is  cut,  tie  it  up  in  a bag  that  will  not 
admit  flies,  and  hang  it  in  a dry  cool  place.  If  mould  appears  on  it, 
wipe  it  off  with  a dry  cloth. 

To  Destroy  Mites  in  Cheese. — A piece  of  woolen  cloth  should  be  dip- 
ped in  sweet  oil,  which  should  be  well  rubbed  on  the  cheese.  Eepeat 
as  often  as  they  appear,  if  one  application  does  not  destroy  them. 
Wash  the  cheese  shelves  with  soap  and  water. 

Coloring  for  Cheese. — Annetto  squeezed  through  a.  cloth  until  the 
color  suits  you. 

Cheese  Varnish. — One  part  beeswax,  three  parts  fresh  butter,  melt- 
ed, and  seasoned  strongly  with  Cayenne  pepper. 

Some  dairymen  coat  each  cheese  thinly  with  a varnish  made  from 
shellac,  dissolved  in  alcohol,  when  about  to  be  shipped  for  market,  and 
say  it  improves  the  appearance,  and  keeps  the  cheese  from  losing 
weight  and  gathering  mould. 

Extract  of  Rennet. — Fresh  rennet,  twelve  ounces ; fine  salt,  two 
ounces  ; proof  spirits,  two  ounces  ; white  wine,  one  quart.  Digest  for 
twenty-four  hours  and  strain.  A quart  of  milk  requires  two  or  three 
teaspoonfuls. 

To  make  Stilton  Cheese. — The  following  method,  described  in  Mor- 
ton’s (British)  Cyclopaedia,  for  making  the  celebrated  Stilton  English 
cheese,  may  be  useful  to  a large  number  of  our  readers  : 

The  night’s  milk  is  set  aside  to  cream,  and  in  the  morning  it  is 
skimmed,  and  the  cream  added  to  the  new  milk.  The  whole  is  now 
made  of  a proper  temperature,  (eighty-four  degrees,)  and  the  rennet 
then  added.  The  curd  should  be  fully  formed  in  one  hour  and  a half. 
If  formed  more  quickly,  it  will  be  poor  and  tough  ; and  if  much  lon- 
ger, it  requires  to  be  warmed,  which  is  also  injurious.  The  curd  is 
not  broken  up  in  the  common  way,  but  it  is  carefully  removed  in  sli- 
ces by  the  skimming  dish,  and  placed  upon  a canvas  strainer  or  sieve. 


764 


PRACTICAL  CYCLOPAEDIA. 


When  the  curd  has  been  placed  on  the  strainer,  the  ends  are  tied  up, 
and  the  whey  pressed  out  by  gently  twisting  round  the  whole  mass — 
the  ends  being  stationary,  and  suspended  on  a stick  laid  across  the 
cheese  tub.  It  is  allowed  to  drain  until  next  morning,  unless  the 
weather  is  very  warm,  when  the  curd  should  be  removed  from  the 
strainer,  and  placed  in  a clean  dish  in  a cool  place,  where  it  is  cut  in- 
to thin  slices,  and  put  into  a hoop  made  of  tin,  perforated  with  holes, 
and  rather  larger  than  the  intended  cheese.  A clean  strainer  or  cloth 
is  put  between  the  hoop  and  curd  ; and,  as  the  slices  of  curd  are  laid 
in,  a small  quantity  of  salt  is  sprinkled  between  every  second  or  third 
layer.  The  hoop  containing  the  curd  rests  on  a clean  cloth,  and  is 
covered  with  another,  but  no  weight  is  applied  to  extract  the  whey. 
Next  morning  the  curd  is  taken  out  of  the  hoop,  clean  strainers  and. 
cloths  are  employed ; it  is  then  inverted  and  placed  in  the  hoop  as 
before,  and  afterward  pricked  with  iron  skewers  in  the  sides  to  facili- 
tate the  extraction  of  the  whey,  and  drying  of  the  curd.  These  pro- 
cesses are  repeated  for  four  or  five  successive  mornings,  until  the  curd 
becomes  firm.  During  this  consolidating  process,  the  cheeses  are 
kept  in  a warm  place,  and  in  cold  weather  they  are  set  in  tins  before 
the  fire,  or  in  heated  ovens  constructed  for  this  purpose.  It  is  neces- 
sary for  the  perfect  extraction  of  the  whey,  that  the  drying  tempera- 
ture be  raised  to  about  one  hundred  degrees.  The  utmost  cleanliness 
and  care  are  indispensable  during  the  whole  process.  The  whey  should 
have  a free  run  from  the  curd,  and  the  strainers  should  be  washed  and 
then  dried  thoroughly  in  the  open  air  every  time  they  are  taken  from 
the  curd. 

When  the  cheese  has  become  sufficiently  firm,  it  is  pared  and 
smoothed.  The  inequalities  in  the  sides  where  the  slices  join  are  filled 
up  by  parings  from  the  projecting  parts,  and  the  top  and  bottom  are 
also  smoothed  by  paring  with  the  knife  and  lying  alternately  on  a flat 
board.  A strong  fillet  of  canvas,  long  enough  to  encircle  the  cheese 
two  or  three  times,  is  then  firmly  bound  round  it,  and  held  tightly  by 
strong  pins ; a clean,  dry  cloth  is  also  placed  under  and  above  it. 
The  binder  and  cloths  are  removed  every  morning,  and  all  the  cracks 
filled  up.  These  operations  are  continued  until  the  outside  becomes 
hard  and  wrinkled,  or  coated,  as  it  is  termed.  After  this  the  cheeses 
are  removed  to  the  drying  room,  where  they  are  regularly  turned  and 
cleared  from  the  mites.  In  warm  weather  the  flies  are  apt  to  attack 
cracks  or  soft  parts  of  the  cheeses ; and  when  this  occurs,  the  best  plan 
is  to  scoop  out  the  affected  part,  fill  it  up  again  with  the  soft  part  of 
another  cheese  kept  for  the  purpose,  and  cover  carefully  with  cloths. 


MILK,  BUTTER  ANL  CIIEESE. 


765 


The  same  method  is  pursued  in  making  Cheshire  and ' Gloucester 
cheese.  One  gallon  of  milk  is  allowed  for  one  pound  of  cheese. 

Smear  Case, — Dutch  Cheese, — Cottage  Cheese, — Cheese  Balls. — 1 . Pour 
over  a crock  or  pan  of  thick  milk  sufficient  boiling  water  to  cover  the 
surface ; let  it  stand  half  an  hour  in  a warm  place,  or  until  the  whey 
begins  to  separate,  then  pour  it  into  a thin  muslin  bag,  and  hang  it  up 
in  as  cold  a place  as  possible,  without  freezing,  until  the  water  and 
whey  are  strained  off.  The  milk  must  be  thick,  but  not  old,  and 
should  not  be  stirred  before  scalding. 

2.  Put  a pan  of  fresh  thick  milk  over  a moderate  fire.  Let  it  re- 
main until  the  whey  is  separated,  care  being  taken  that  it  does  not 
boil.  Drain  off  the  whey ; add  salt  to  your  taste,  also  cooking  soda 
in  the  proportion  of  the  size  of  a pea  to  six  quarts  of  milk.  Mix  with 
good  thick  cream,  (sweet  or  sour,)  or  cream  and  butter,  and  make  up 
into  balls  for  the  table.  The  whole  process  will  occupy  about  fifteen 
minutes. 

3.  A skillful  housekeeper,  at  whose  table  we  have  frequently  en- 
joyed well  made  cottage  cheese,  furnishes  us  with  the  following  direc- 
tions for  making  the  two  best  kinds.  The  ball  cheese  is  made  as 
follows  : Mix  the  curdled  or  loppard  milk  with  an  equal  quantity  of 
buttermilk,  and  place  them  over  the  fire  in  an  iron  vessel.  The  mix- 
ture should  remain  till  it  becomes  hot,  but  not  scalding,  for  if  it  is 
boiled  the  cheese  is  spoiled,  and  the  work  is  foiled.  It  must  be  “ se- 
verely ” watched  at  this  time,  and  as  soon  as  it  begins  to  curdle  and 
the  whey  appear,  take  it  from  the  fire.  Put  it  in  a bag  and  let  it 
drain  until  the  next  day.  Then  mix  enough  salt  with  it  to  give  it  a 
proper  flavor,  and  add  either  cream  or  butter  to  give  it  a proper  con- 
sistency to  work  into  balls — the  cream  to  render  it  softer,  or  the  but- 
ter to  harden  it,  as  the  case  may  be.  This  is  a good  kind  of  cheese, 
but  the  following  is  better  : 

4.  Pour  boiling  water  from  a teakettle  spout  into  the  pan  contain- 
ing the  loppard  milk,  beating  it  all  the  time  with  a spoon,  until  it  be- 
gins to  granulate  and  the  whey  separates.  About  one-fourth  of  the 
quantity  in  hot  water  is  usually  sufficient.  Then  empty  it  into  a col- 
ander, and  let  it  drain  about  ten  minutes.  Pour  on  a quart  or  two 
of  cold  water,  and  as  soon  as  this  drains  off  apply  salt  enough  to  give 
it  an  agreeable  taste.  Put  it  in  a dish  for  the  table.  Some  persons 
prefer  the  addition  of  sweet  cream  when  served.  This  kind  of  cheese 
is  quite  sweet.  The  first  described  has  some  acidity  from  the  pres- 
ence of  the  buttermilk,  and  on  this  account  is  frequently  preferred  by 
the  sick. 


766 


PRACTICAL  CYCLOPAEDIA. 


5.  After  the  milk  becomes  loppered,  it  should  be  put  in  tubs  01 
barrels  near  a fire,  where  it  will  gradually  become  warm,  when  the 
curd  will  separate  from  the  whey  in  the  same  way  as  if  rennet  had 
been  used.  The  whey  is  drawn  out  into  a cloth  strainer  placed  in  a 
sink  where  the  whey  can  run  off ; bring  the  corners  of  the  strainer 
together  around  the  curd  as  tight  as  possible,  and  place  a weight  upon 
it ; after  it  has  drained  what  it  will,  place  it  in  a hoop,  and  press  it  as 
you  would  a cheese ; after  pressing  two  hours,  take  the  cheese  out  and 
crumble  it  to  pieces,  sprinkle  in  a little  caraway  seed,  work  it  over, 
and  make  into  balls  that  will  weigh  a fourth  of  a pound ; these  balls 
are  dried  on  a shelf  for  two  or  three  weeks,  when  they  are  ready  for 
market. 

Mohawk  Cheese. — The  milk  is  permitted  to  sour,  but  not  to  get 
thick,  when  it  is  heated  with  the  cream  stirred  in,  and  while  hot  is 
salted,  spiced,  and  placed  on  a very  fine  hair  sieve,  or  loose  linen 
cloth,  until  it  is  thoroughly  drained,  when  it  is  worked  into  hard, 
round  balls,  about  the  size  of  a moderate  apple,  and  in  that  form  is 
set  on  the  table,  morning,  noon  and  night. 

Pot  Cheese. — Take  a crock  or  two  of  thick  milk ; put  it  on  the  stove ; 
stir  it  occasionally ; let  it  get  milkwarm  and  no  more ; take  it  off  and 
pour  it  into  a thin  bag ; hang  it  up  five  or  six  hours,  so  that  the  whey 
will  all  run  off ; then  take  a bowlful  and  put  on  enough  sour  cream  to 
make  it  quite  soft. 

Cream  Cheese. — 1.  Take  one  quart  of  very  rich  cream,  a little  sour- 
ed ; put  it  in  a linen  cloth,  and  tie  it  as  close  to  the  cream  as  you  can. 
Then  hang  it  up  to  drain  for  two  days.  Take  it  down  and  carefully 
turn  it  into  a clean  cloth,  and  hang  it  up  for  two  more  days.  Then 
take  it  down,  and,  having  put  a piece  of  linen  on  a deep  soup-plate, 
turn  your  cheese  upon  it.  Cover  it  with  your  linen.  Keep  turning 
it  every  day  on  to  a clean  plate  and  clean  cloth  until  it  is  ripe,  which 
will  be  in  about  ten  days  or  a fortnight,  or  may  be  longer,  as  it  de- 
pends on  the  heat  of  the  weather.  Sprinkle  a little  salt  on  the  out- 
side when  you  turn  them.  If  it  is  wanted  to  ripen  quick,  keep  it 
covered  with  mint  or  nettle  leaves.  The  size  made  from  a quart 
of  cream  is  most  convenient,  but  if  wished  larger  they  can  be  made  so. 

2.  Take  a quart  of  cream,  or,  if  not  desired  very  rich,  add  thereto 
one  pint  of  new  milk  ; warm  it  in  hot  water  till  it  is  about  the  heat 
of  milk  from  the  cow ; add  a small  quantity  of  rennet,  (a  tablespoon- 
ful is  sufficient;)  let  it  stand  till  thick,  then  break  it  slightly  with  a 
spoon,  and  place  it  in  a frame  in  which  you  have  previously  put  a fine 
canvas  cloth ; press  it  slightly  with  a weight ; let  it  stand  a few  hours, 


MILK,  BUTTER  AND  CHEESE.  767 

then  put  a finer  cloth  in  the  frame ; a little  powdered  salt  may  be  put 
over  the  cloth.  It  will  be  ready  for  use  in  a day  or  two. 

3.  Put  a quart  of  cream  into  a clean  jug,  with  half  a teaspoonful  of 
salt  stirred  in,  and  let  it  stand  a day  or  two  till  thickish.  Then  we 
fold  an  ordinary  glass  cloth  about  six  or  eight  times  and  sprinkle  it 
with  salt,  then  lay  it  in  a sieve  about  eight  inches  in  diameter.  The 
3ides  of  the  cloth  should  come  up  well  over  the  sides.  Then  pour  in 
the  cream,  and  sprinkle  a little  salt  on  it.  Change  the  cloth  as  often 
as  it  becomes  moist,  and  as  the  cheese  dries  press  it  with  the  cloth  and 
sieve.  In  about  a week  or  nine  days  it  will  be  prime  and  fit  to  eat. 
The  air  alone  suffices  to  turn  the  cream  into  cheese. 

4.  Take  about  a half  pint  of  cream,  tie  it  up  in  a piece  of  thin  mus- 
lin, and  suspend  it  in  a cool  place.  After  five  or  six  days,  take  it  out 
of  the  muslin  and  put  it  between  two  plates  with  a small  weight  on 
the  upper  one.  This  will  make  it  a good  shape  for  the  table,  and  also 
help  to  ripen  the  cheese,  which  will  be  fit  to  use  in  about  eight  days 
from  the  commencement  of  the  making. 

5.  Take  a quart  of  cream,  either  fresh  or  sour,  mix  about  a salt- 
spoonful  of  salt  and  the  same  quantity  of  sugar.  Put  it  in  a cloth 
with  a net  outside,  hang  it  up,  and  change  the  cloth  every  other  day; 
in  ten  days  it  will  be  fit  for  use. 

Pea  Cheese. — There  is  a very  close  resemblance  between  several  an- 
imal and  vegetable  substances.  Thus,  animal  milk  contains  a large 
quantity  of  casein,  which  is  the  principal  substance  in  cheese ; and 
peas  also  contain  a large  amount  of  the  same  substance.  The  Chinese, 
who  have  exhibited  such  an  aptitude  for  domestic  economies  that  they 
even  make  soup  of  birds’  nests,  have  also  found  out  that  cheese  can  be 
made  of  peas.  For  this  purpose,  peas  are  boiled  into  a thin  paste,  then 
passed  through  a sieve,  and  an  acid  added  to  the  pea  solution,  which 
becomes  curdled  like  sweet  milk  by  the  action  of  the  common  rennet 
upon  the  latter.  The  solid  part  is  then  salted,  pressed  into  cheese- 
moulds,  and  it  gradually  acquires  the  taste  and  smell  of  cheese.  It 
is  sold  in  the  streets  of  Canton  under  the  name  of  “ Taofoo,”  and  when 
fresh,  it  is  a favorite  article  of  Chinese  food. 


768 


PRACTICAL  CYCLOPAEDIA. 


BEVERAGES. 

WATER. 

Summer  Drinks. — Whatever  tempts  to  drink  liquids — even  cold 
water — in  hot  weather,  endangers  health  and  life  itself.  If  a man  is 
really  thirsty,  there  is  nothing  more  delicious,  nothing  which  is  more 
gratefully  and  perfectly  satisfying,  than  a glass  of  cool  water,  with  the 
advantage  of  its  costing  nothing,  and  besides  leads  to  no  bad  habits. 
The  men  in  glass  manufactories,  where  the  heat  is  fearful,  drink  wa- 
ter only,  and  that  not  iced,  and  remain  healthy  and  vigorous.  Field 
hands  on  cotton  and  sugar  plantations  find  a wholesome  drink  in  a 
drink  of  molasses  and  water.  This  is  a safe  drink  for  harvesters  ; so 
also  is  buttermilk,  it  being  not  only  cooling  and  nutricious,  but  oth- 
erwise healthful  as  a liver  stimulant. 

Drinking  Water. — Half  a glass  of  water,  drank  in  sips,  swallowing 
each  sip,  with  a few  seconds  interval,  will  more  effectually  satisfy 
thirst,  and  that  without  any  danger,  than  a quart  taken  in  the  usual 
manner  at  one  draught.  It  is  greatly  safest,  while  heated , to  rinse  the 
mouth  only,  but  to  do  that  to  the  utmost  extent  desired,  spirting  out 
the  water  as  soon  as  it  becomes  warm.  Chewing  even  a stick  or  peb- 
ble moderates  thirst. 

How  to  Quench  Thirst  with  Sea  Water. — The  skin  absorbs  water 
enough  to  quench  thirst,  but  when  salt  water  is  used,  the  salt  is  strain- 
ed out  and  excluded.  If  persons  destitute  of  fresh  water  at  sea  will 
dip  towels  in  salt  water  and  wear  them  around  the  abdomen,  re- 
newing them  every  hour  or  two,  they  will  scarcely  suffer  at  all  from 
thirst. 

A Spring  that  will  not  Quench  Thirst. — Lieut.  Whipple,  in  his  me- 
moir of  travels  in  California,  states  there  is  a spring  of  cool,  sweet  wa- 
ter in  San  Diego  county,  not  far  from  the  desert,  which  has  no  power 
of  quenching  thirst. 

To  Soften  Hard  Water. — An  ounce  of  quick  lime  dissolved  in  nine 
quarts  of  water,  and  the  clear  solution  put  into  a barrel  of  hard  wa- 
ter ; the  whole  will  become  soft  water  when  clear. 

To  Prepare  Limestone  Water  for  Those  Unaccustomed  to  Drink 
it. — One  teaspoonful  of  vinegar  in  a pint  of  such  water  will  antagonize 
all  its  ill  effects  on  the  bowels  of  those  unaccustomed  to  it. 

To  render  Surface  Waters  Wholesome. — Boil,  and  allow  to  cool  and 
stand  a few  hours,  stirring  it  occasionally. 


BEVERAGES. 


769 


Purifying  Dirty  Water. — It  is  not  so  generally  known  as  it  ought 
to  be  that  pounded  alum  possesses  the  property  of  purifying  water.  A 
tablespoonful  of  pulverized  alum  sprinkled  into  a hogshead  of  water — 
the  water  stirred  up  at  the  same  time — will,  after  a few  hours,  by 
precipitating  to  the  bottom  the  impure  particles,  so  purify  it,  that  it 
will  be  found  to  possess  nearly  all  the  freshness  and  clearness  of  the 
finest  spring  water.  A pailful  containing  four  gallons  may  be  purified 
by  a single  teaspoonful  of  the  alum.  Dr.  Hall  says  as  much  powder- 
ed alum  as  will  rest  on  a dime,  stirred  in  a pail  of  dirty  water,  will 
clarify  it  in  five  minutes. 

Cooling  Water  Without  Ice. — The  following  is  a simple  mode  of  ren- 
dering water  almost  as  cold  as  ice.  Let  the  jar,  pitcher,  canteen  or 
vessel  used  for  water  be  surrounded  with  one  or  more  folds  with  wool- 
en cloth  or  coarse  cotton  to  be  constantly  wet.  The  evaporation  of 
the  water  will  carry  off  the  heat  from  the  inside,  and  reduce  it  to  a 
freezing  point,  In  India  and  other  tropical  regions,  where  ice  cannot 
be  produced,  except  by  artificial  means,  this  is  common. 

Earthen  Refrigerators. — We  believe  that  refrigerators  of  porous 
earthenware  may  be  made  and  used  with  satisfaction  without  requir- 
ing ice.  Of  course  ice  is  the  most  convenient  and  acceptable  cooling 
agent,  but  when  it  cannot  be  obtained  or  is  too  expensive,  porous  ear- 
thenware refrigerators  may  be  substituted.  The  natives  of  oriental 
countries  keep  their  water  in  porous  earthenware  vessels,  from  which 
they  obtain  cooling  draughts.  By  placing  a porous  vessel  containing 
■water  in  the  sunshine,  and  sprinkling  water  upon  its  surface,  the  wa- 
ter inside  will  become  almost  ice  cold.  Evaporation  produces  a cool- 
ing effect  upon  surrounding  objects;  and  the  water  in  the  porous  ves- 
sel has  its  heat  extracted  by  the  above  evaporating  process.  This  is 
practically  the  best  of  all  known  modes  of  cooling  water,  where  ice 
cannot  be  obtained.  The  vessel  should  be  set  in  a current  of  air, 
when  the  evaporation  will  go  on  more  rapidly. 

A Strange  Drink. — An  old  toper  bet  that  he  could,  when  blindfold- 
ed, tell  each  of  several  kinds  of  liquor.  When  brandy,  whisky,  gin  and 
other  drinks  were  presented  to  him,  he  pronounced  correctly  what  they 
were.  At  length  a glass  of  pure  water  was  given  him  ; he  tasted  it, 
paused,  tasted  it  again,  considered  and  shook  his  head.  He  at  last 
said : “ Gentlemen,  I give  it  up.  I am  not  used  to  that  sort  of 
liquor.” 

National  Beverages. — All  Europe  has  chosen  its  prevailing  bever- 
age. Spain  and  Italy  delight  in  chocolate;  France  and  Gernany, 
Sweeden  and  Turkey,  in  coffee  ; Bussia,  Holland,  and  England,  in  tea 


770 


PEACTICAL  CYCLOPAEDIA. 


while  poor  Ireland  makes  a warm  drink  from  the  husks  of  the  cocoa, 
the  refuse  of  the  chocolate  mills  of  Italy  and  Spain.  All  Asia  feels 
the  same  want,  and  in  different  ways  has  long  gratified  it.  Coffee, 
indigenous  in  Arabia,  or  the  adjoining  countries,  has  followed  the  ban- 
ner of  the  Prophet  wherever  his  false  faith  has  triumphed.  Tea,  a 
native  of  China,  has  spread  spontaneously  over  the  hill  country  of  the 
Himalayas,  the  table  lands  of  Tartary  and  Tibet,  and  the  plains  of 
Siberia — has  climed  the  Altais,  overspread  all  Bussia,  and  is  equally 
despotic  in  Moscow  as  in  St.  Petersburg.  In  Sumatra,  the  coffee  leaf 
yields  the  favorite  tea  of  the  dark  skinned  population,  while  Central 
Africa  boasts  of  the  Abyssinian  chaat  as  the  indigenous  warm  drink 
of  its  Ethiopian  peoples.  Everywhere  un-intoxicating  and  non-narco- 
tic beverages  are  in  general  use,  among  tribes  of  every  color,  beneath 
every  sun,  and  in  every  condition  of  life. 

TEA. 

Tea  is  said  by  persons  familiar  with  the  subject  to  be  a chosen  bev- 
erage of  one-half  of  the  human  race,  being  drank  by  500,000,000 
people.  The  peculiar  principle  of  tea  is  a substance  called  theine. 
About  three  pounds  of  this  substance  are  obtained  in  one  hundred 
pounds  of  tea.  When  taken  into  the  human  system  it  excites  the 
brain  to  increased  activity  and  soothes  the  circulating  system,  so 
that  it  prevents  too  rapid  a change  of  the  materials  of  the  body,  and 
thus  economizes  food.  It  is  no  this  effect  that  the  value  of  tea  as  an 
article  of  diet  chiefly  depends.  Should  tea,  however,  be  taken  too 
largely,  it  acts  injuriously,  producing  trembling  of  the  limbs,  irritabil- 
ity of  temper,  and  even  wandering  of  the  mind ; these  symptoms  axe 
produced  if  as  much  as  one  ounce  of  tea  (which  contains  about  eight 
grains  of  theine)  be  taken  in  a day.  It  is  said  that  when  these  an- 
noyances have  been  produced  by  a continued  excess  of  tea,  it  is  desi- 
rable to  have  recourse  to  cocoa  for  some  days,  when  the  irritable 
symptoms  rapidly  subside,  and  the  use  of  tea  may  be  resumed,  care 
being  taken  to  employ  it  in  moderation.  The  evil  effects  of  inordi- 
nate tea  drinking  do  not  at  all  detract  from  its  utility  when  taken  in 
due  moderation.  The  circumstance  that  all  nations,  removed  but  one 
degree  from  absolute  barbarism,  employ  some  unintoxicating  and  un- 
fermented  beverage,  is  of  itself  a sufficient  proof  that  there  is  in  the 
human  system  a positive  want  of  some  such  article  of  diet ; and  the 
singular  fact  that  all  the  materials  so  employed,  of  which  the  most 
important  are  tea,  coffee,  chocolate,  and  the  peculiar  substance  called 


BEVERAGES. 


771 


mate  or  Paraguay  tea  (of  which  about  8,000,000  lbs,  are  aunually 
consumed  in  South  America,)  contain  a peculiar  and  almost  identical 
crystallizable  substance  similar  to  theine,  confirms  this  supposition. 

Beneficial  Influence  of  Tea. — The  beneficial  results  of  the  introduc- 
tion of  tea  and  coffee  have  been  strangely  overlooked  or  underrated. 
It  has  been,  however,  well  described  as  leading  ''  to  the  most  wonder- 
ful change  that  has  ever  taken  place  in  the  diet  of  modern  civilized 
nations — a change  highly  important  both  in  a moral  and  physical 
point  of  view.  These  beverages  have  the  admirable  advantage  of  af- 
fording stimulus  without  producing  intoxication,  or  any  of  its  evil 
consequences.  Lovers  of  tea  and  coffee  are,  in  fact,  rarely  drinkers ; 
and  hence  the  use  of  these  beverages  has  benefitted  both  manners  and 
morals.  Eaynal  observes,  that  the  use  of  tea  has  contributed  more 
to  the  sobriety  of  the  Chinese  than  the  severest  lawrs,  th^  most  elo- 
quent discourses,  or  the  best  treaties  on  morality. 

Tea  Brands  and  their  Meaning . — " Hyson”  means  ' before  the  rains,' 
or  ' flourishing  spring,’  that  is,  early  in  the  spring,  hence  it  is  often  cal- 
led ' Young  Hyson.’  “ Hyson  Skin”  is  composed  of  the  refuse  of  other 
kinds,  the  native  term  for  which  is  'tea  skins.’  Eefuse  of  still  coarser 
descriptions,  containing  many  stems,  is  called  ' tea  bones.’  “ Bohea  ” is 
the  name  of  the  hills  in  the  region  where  it  is  collected.  ''  Pekee  ” or 
''  Pecco  ” means  'white  hairs,’  the  down  of  tender  leaves.  “Powchong,” 
' folded  plant.’  " Souchong,”  ' small  plant.’  " Twankay  ” is  the  name 
of  a small  river  in  the  region  where  it  is  bought.  “ Congo”  is  from  a 
term  signifying  ' labor,’  from  the  care  required  in  its  preparation. 

Making  Tea. — Water  for  making  tea  should  be  used  the  moment  ii 
boils.  If  it  is  boiled  some  time,  all  the  gas  that  is  in  it  escapes  w7ith 
the  steam,  and  it  will  not  make  tea  of  the  best  flavor.  Clear,  pure, 
soft  water  is  the  best. 

How  to  Draw  Tea. — An  article  in  the  Western  Christian  Advocate 
says  : A few  years  since  the  writer  took  tea  with  a relative,  and  was 
delighted  with  the  quality  of  the  beverage.  Upon  inquiry,  it  proved 
that  the  article  was  from  the  same  package  used  by  another  friend, 
whose  tea  always  tasted  miserably,  and  the  difference  was  wholly  ow- 
ing to  the  methods  used  in  its  preparation.  The  last  named  person 
followed  the  usual  plan  of  pouring  boiling  water  upon  the  tea,  which 
causes  the  most  of  the  aroma  to  escape  with  the  steam.  The  other 
adopted  the  following  process,  which  I have  since  practiced  and 
1 recommend : Pour  tepid  or  cold  water  enough  on  the  tea  to 
er  it,  place  it  on  the  stove  hearth,  top  of  a kettle,  or  any  place 
wW  - it  will  be  warm,  but  not  enough  so  to  cause  the  aroma  to  es- 


772 


PKACTICAL  CYCLOPAEDIA. 


cape  in  steam.  Let  it  remain  about  half  an  hour,  then  pour  on  boil- 
ing water  and  bring  to  the  table. 

Drinking  Tea. — If  the  milk  and  sugar  are  introduced  when  the  tea 
is  first  brought,  their  cooling  effect  is  applied  to  the  cup  in  its  hottest 
condition,  and  the  reduction  of  temperature  is  checked;  while  if  the 
rapid  cooling  is  allowed  to  go  on  awhile  first,  and  then  the  tempera- 
ture is  reduced  by  the  addition  of  the  cold  milk  and  sugar,  the  tea  is 
made  very  cold,  and  its  flavor  is  ruined.  So  you  see,  when  I put  the 
milk  and  sugar  into  my  tea  as  soon  as  it  is  brought,  I do  it  on  philo- 
sophical principles. 

Adulteration  of  Tea. — It  is  well  known  that  a great  deal  of  the  tea 
used  in  this  country  is  spurious.  It  has  not  a particle  of  the  real  tea 
in  it.  Many  do  not  know  what  good  tea  is.  Mr.  Carpenter,  of  New 
York,  says  much  of  the  tea  sold  in  that  city  is  manufactured  there, 
out  of  the  very  worst  kinds  of  refuse  stuff,  worked  up  to  appear  like 
good  green  tea.  Mr.  Burgess  says  that  women  are  constantly  going 
around  to  houses  in  London  to  gather  the  tea  leaves  that  have  been 
used  to  make  over  into  tea  for  the  American  market. 

The  tea  plant  grows  in  the  Agricultural  Garden  at  Washington. 
It  is  said  that  it  makes  a finer  flavored  dish  of  tea  than  that  usually 
imported.  It  is  drank  without  milk,  and  has  a rich  oily  taste. 

Substitutes  for  Tea. — Solon  Bobinson  states  that  the  tea  shrub  called 
“ Yupou  ” that  grows  in  Virginia  and  North  Carolina,  makes  a very 
drinkable  tea.  Mr.  Burgess  mentions  the  Viburnum  prunifolia,  as 
the  best,  probably,  of  all  substitutes  for  tea.  This  shrub  is  known  in 
this  country  as  the  Nannyberry.  The  leaves  should  be  gathered  when 
about  half  - or  three-fourths  grown,  and  prepared  somewhat  as  the  Chi- 
nese prepare  tea  leaves. 

Making  Coffee  and  Tea. — It  is  an  old,  but  nevertheless  true  saying, 
that  there  is  daily  to  be  heard  and  seen  something  new.  Good  tea 
and  coffee  are  beverages  that  all  are  fond  of,  and  yet  how  few  there 
are  who  know  how  to  suit  the  tastes  of  those  who  keenly  relish  them. 
The  Scalpel  reverses  the  old  practice  and  theory,  and  says  that  the 
true  way  to  obtain  good  coffee  and  tea  is  to  put  them  into  cold  water, 
and  heat  them  up  to  the  boiling  point,  and  keep  them  at  that  point 
for  a minute  or  so,  in  close  vessels  so  as  to  prevent  any  escape  of 
steam.  Then,  while  the  flavor  is  diffused  through  the  liquid,  pour  it 
out,  sweeten  and  drink  it. 


BEVERAGES. 


773 


COFFEE. 

How  Coffee  came  to  be  Used. — It  is  somewhat  singular  to  trace  the 
manner  in  which  arose  the  use  of  the  common  beverage  of  coffee,  with- 
out which  few  persons  in  any  half  or  wholly  civilized  country  in  the 
world,  now  make  breakfast.  At  the  time  Columbus  discovered  Amer- 
ica, it  had  never  been  known  or  used.  It  only  grew  in  Arabia  and 
Upper  Ethiopia.  The  discovery  of  its  use  as  a beverage  is  ascribed 
to  the  superior  of  a monastery  in  Arabia,  who,  desirous  of  preventing 
the  monks  from  sleeping  at  their  nocturnal  services,  made  them  drink 
the  infusion  of  coffee,  upon  the  report  of  shepherds,  who  observed  that 
their  flocks  were  more  lively  after  browsing  on  the  fruit  of  that  plant. 
Its  reputation  spread  through  the  adjacent  countries,  and  in  about  two 
hundred  years  it  had  reached  Paris.  A single  plant,  brought  there 
in  1714,  became  the  parent  stock  of  all  the  French  coffee  plantations 
in  the  West  Indies.  The  Dutch  introduced  it  into  Java  and  the  East 
Indies,  and  the  French  and  Spanish  all  over  South  America  and  the 
West  Indies.  The  extent  of  the  consumption  now  can  hardly  be  real- 
ized. The  United  States  alone  annually  consume  it  at  the  cost,  on  its 
landing,  of  from  fifteen  to  sixteen  millions  of  dollars. 

How  to  Make  a Good  Cup  of  Coffee. — The  best  coffee  is  Mocha. 
The  best  usually  obtained  is  Java.  Maracaibo  is  a good  coffee.  Bio 
coffee  is  much  used.  Coffee  improves  by  age.  Before  burning,  re- 
move all  gravel,  dirt,  imperfect  berries,  &c.  Use  a coffee-browner, 
spider,  or  frying  skillet.  They  are  better  than  a dripping  pan.  Let 
the  fire  be  hot  when  you  put  it  into  the  oven.  Keep  it  evenly  spread 
and  the  oven  closed,  except  when  stirring,  which  should  be  done  quick- 
ly and  every  minute,  being  sure  to  not  let  the  grains  burn  on  the  bot- 
tom. Twelve,  fifteen  or  twenty  minutes  should  be  sufficient.  A slight 
smoke,  gradually  increasing,  then  strictest  care  to  prevent  burning, 
until  it  is  the  color  of  a chestnut,  when  the  roasting  is  completed.  Be- 
move  it  at  once  from  the  oven.  If  there  are  any  burned  or  imperfect- 
ly roasted  grains,  pick  them  out.  The  latter  may  be  roasted  further 
afterwards.  The  former  are  spoiled.  Put  the  roasted  coffee  immedi- 
ately into  a bottle,  and  keep  corked  tightly.  If  roasted  as  it  should 
be,  there  will  be  a coating  of  oil.  If  at  once  bottled  and  corked  tight, 
time  will  increase  the  oil  and  improve  the  flavor  of  the  coffee.  Other- 
wise the  fine  aromatic  oil  will  escape.  Grind  very  fine,  and  no  more 
than  is  wanted  at  the  time.  Take  the  white  of  a fresh  egg,  and  mix 
just  sufficient  to  moisten  the  coffee,  not  enough  to  make  it  lumpy.  Put 
it  into  hot  water  and  boil  four  or  five  minutes.  Set  on  the  table  a 


774 


PRACTICAL  CYCLOPAEDIA. 


minute  or  two  before  pouring  out.  Add  immediately  sweet  cream  or 
boiled  milk  and  pure  white  sugar.  Let  it  stand  five  minutes,  stirring 
occasionally.  Then  drink.  Do  not  drink  sooner.  Follow  directions 
minutely. 

The  above  is  the  substance  of  an  excellent  article  published  in  the 
Am.  Agriculturist.  If  any  better  directions  are  to  be  had,  we  shall 
be  greatly  obliged  to  get  them.  We  shall  not  look  for  them.  A 
great  many  other  methods  are  practiced,  a few  of  which  follow  : 

Soy  ex’s  Simplified  Mode  of  Making  Coffee. — Put  one  ounce  of  ground 
coffee  in  a pan,  which  place  over  the  fire ; keep  stirring  until  quite 
hot,  but  take  care  it  does  not  burn ; then  pour  over  quickly  a quart 
of  boiling  water ; close  it  immediately ; keep  it  not  far  from  the  fire, 
but  not  to  simmer;  then  fill  your  cup  without  shaking  it;  or  pass  it 
through  a cloth  into  a coffee-pot,  or  it  may  be  made  sometime  previ- 
ous and  warmed  again.  The  grounds  can  be  kept  and  boiled  for  ma- 
king the  coffee  of  the  next  day,  by  which  at  least  a quarter  of  an  ounce 
is  saved.  In  country  places,  where  milk  is  good  and  cheap,  I recom- 
mend that  half  boiled  milk  should  be  used  with  the  coffee.  The  econ- 
omy of  this  plan  is  fully  ten  per  cent. 

Another  Method. — Coffee  should  be  roasted  until  it  has  acquired  a 
brown  color,  but  never  burned , for  in  that  case  the  aroma  or  flavor  is 
n a great  measure  lost,  and  the  coffee  will  look  black  and  have  a bit- 
ter, unpleasant  taste. 

To  Prepare  for  Use. — Take  a quart  of  water  and  half  a teacup  of 
ground  coffee ; into  this  put  the  white  of  one  egg,  with  a little  water, 
and  stir  the  mixture  together ; then  put  it  in  the  pot ; turn  on  boiling 
water,  and  let  it  boil  for  half  an  hour ; then  take  it  from  the  fire — 
fill  up  with  boiling  water.  After  this,  pour  into  the  coffee  a little 
cold  water,  and  let  it  stand  a few  minutes,  when  it  will  be  ready  for 
use.  When  eggs  cannot  be  had  to  settle  the  coffee  with,  a very 
good  substitue  may  be  had  in  the  skin  of  dry  codfish,  or  the  rind  of 
salt  pork,  putting  a small  piece  of  either  in  the  pot  before  putting  in 
the  water. 

Another. — To  make  and  clear  coffee  : Put  a sufficient  quantity  of  the 
coffee  into  the  pot,  and  pour  boiling  water  on  it ; stir  it,  and  place  it 
on  the  fire.  Make  it  boil,  and  as  soon  as  four  or  five  bubbles  have 
risen,  take  it  off  the  fire,  and  pour  out  a teacupful  and  return  it ; set 
it  down  for  one  minute,  then  pour  gently  over  the  top  one  teacupful 
of  cold  water ; let  it  stand  one  minute  longer,  and  it  will  be  bright 
and  fine.  The  cold  water,  by  its  greater  density,  sinks  and  carn^a 
the  grounds  with  it. 


BEVERAGES. 


775 


To  Make  Clear  Coffee. — The  Scientific  American  recommends  to  stir 
one  egg  into  half  a pound  of  ground  coffee,  and  set  away  for  use  as 
required.  No  further  substance  for  settling  will  be  needed,  and  the 
egg  tends  to  preserve  the  aroma.  Coffee  in  roasting  loses  about  six- 
teen per  cent,  in  weight. 

Another  plan,  published  in  the  Country  Gentleman  is  to  pick,  wash 
and  drain  the  coffee ; roast  it  of  a nice,  brown  color ; when  you  can 
mash  it  with  your  fingers  it  is  done.  Many  people  stir  in  an  ounce 
of  butter  to  a pound  of  coffee.  It  is  best  fresh  roasted,  but  as  that  is 
too  troublesome  in  real  business  families,  it  is  usually  prepared  once  a 
week,  and  immediately  put  in  close  cannisters.  One  pound  of  coffee 
to  a gallon  of  water  is  the  prescribed  quantity,  but  we  think  used  by 
few.  Mix  the  ground  coffee  with  the  white  of  an  egg ; when  the  wa- 
ter boils,  stir  it  in  and  boil  hard  for  a few  minutes ; then  set  it  where 
it  will  boil  slowly  for  ten  minutes.  Coffee  should  be  made  just  before 
wanted  for  use.  Before  pouring  it  into  the  urn,  pour  a cupful  back 
and  forth  until  it  seems  clear.  You  may  use  a strip  of  izinglass  in- 
stead of  the  white  of  an  egg,  or  you  may,  when  you  want  the  coffee, 
after  it  cools,  glaze  it,  using  the  whites  of  two  eggs  to  each  pound  of 
coffee. 

Economical  Mode  of  Clearing  Coffee  when  Eggs  are  Scarce. — A cor- 
respondent says  : We  have  frequently  had  the  whites  of  eggs  left  out 
when  making  puddings,  custards,  &c.  When  they  are  to  spare,  beat 
them  to  a stiff  froth,  spread  them  on  clean  white  paper,  which  is  easi- 
ly dried  in  the  air  or  warm  oven,  after  which,  roll  it  into  a scroll  and 
put  away  in  a dry  place.  Before  making  coffee,  cut  off  a piece  two 
inches  square,  or  larger,  according  to  quantity  of  coffee,  lay  it  in  a 
gill  of  cold  water  till  sufficiently  moistened  to  make  a slight  mucilage, 
which  pour  on  to  your  ground  coffee,  and  mix  well  together — then  all 
to  your  boiler  of  water,  which  should  be  boiling  hard  at  the  time ; 
your  coffee  can  be  made  in  the  usual  way.  The  inside  skin  of  the 
egg  shell  answers  the  same  purpose,  dried  and  put  away  in  paper 
bags;  use  them  in  the  same  way  in  making  coffee. 

To  Obtain  the  Genuine  Flavor  of  the  Coffee. — The  aroma  which  re- 
sides in  the  essential  oil  of  the  coffee  berry  is  gradually  dissipated  af- 
ter roasting,  and,  of  course,  still  more  so  after  being  ground.  In  or- 
der to  enjoy  the  full  flavor  in  perfection,  the  berry  should  pass  at  once 
from  the  roasting  pan  to  the  mill,  and  thence  to  the  coffee  pot ; ana 
again,  after  being  made,  should  be  mixed,  when  almost  at  boiling 
heat,  with  the  hot  milk.  It  must  be  very  bad  coffee,  indeed,  which, 


776 


PRACTICAL  CYCLOPAEDIA . 


these  precautions  being  followed,  will  not  afford  an  agreeable  and  ex- 
b derating  drink. 

A a Improved  Method  of  Making  Coffee . — This  is  taken  from  a pa- 
per of  1787  : “To  an  ounce  of  ground  coffee  add  a common  teaspoon- 
ful of  the  best  flour  of  mustard -seed,  previous  to  the  boi  mg.  To 
those  m.; acquainted  with  the  method  it  is  inconceivable  how  much  it 
improves  ihe  fragrancy,  fineness,  transparency,  and  gratefully  quick 
flavor  of  the  beverage ; and  probably,  too,  it  adds  to  its  wholesome- 
nets.” 

Adulterated  Coffee  and  other  Drinks. — A London  professor  lectured 
recently  on  adulteration  of  food.  He  handed  round  coffee  which  was 
pronounced  excellent,  then  told  the  audience  they  had  been  regaled 
with  a mixture  of  bullocks  blood,  chicory,  sheep’s  liver,  dried,  and 
old  coffee  grounds.  He  gave  them  capital  porter,  too,  made  of  spirits 
of  wine,  gum  arabic  and  burnt  sugar. 

It  is  pretty  well  established  that  there  is  an  enormous  quantity  of 
villainously  adulterated  stuff  sold  in  Hew  York,  and  distributed 
throughout  the  country  under  the  name  of  tea  and  coffee.  Mr.  Sel- 
leck,  of  Connecticut,  says  that  he  saw  two  wagon  loads  of  chicory 
hauled  to  one  coffee  grinding  establishment  in  Chatham  street,  New 
York,  in  one  day.  Mr.  Carpenter,  of  that  city,  says  that  a farmer 
can  make  better  coffee  of  his  own  materials  at  home  than  the  vile 
adulterations  that  he,  as  a merchant,  knows  are  made  in  New  York. 
Mr.  Gale,  of  the  same  city,  says  : I know,  and  so  does  almost  every 
one  that  knows  anything  about  the  matter,  that  much  of  the  stuff  sold 
as  ground  coffee  derives  not  one-fourth  part  of  its  substance  from  the 
coffee  berry.  I speak  from  experience,  as  a merchant  who  has  dealt 
largely  in  tea  and  coffee  in  former  years,  and  know  what  vile  cheating 
is  practiced  with  those  two  articles  of  universal  consumption. 

Substitutes  for  Coffee. — Barley,  rye,  peas  and  orange  carrots  make 
a very  pleasant  and  wholesome  beverage,  when  used  in  part  with  pure 
coffee. 

Carrot  Coffee. — Carrots,  dried,  ground,  and  mixed  with  coffee  to 
suit  the  taste.  When  clean,  cut  into  pieces  about  half  an  inch  square, 
then  brown,  and  dry  hard  enough  to  grind  easily  by  putting  them  in- 
to a tin  under  the  stove  or  in  the  oven,  being  careful  not  to  let  them 
burn.  When  ground,  -use.  about  one  pound  carrot  to  two  parts  coffee. 
Some  use  a larger  proportion  of  the  carrot,  and  some  use  the  carrot 
alone. 

2.  Scrape  and  wash  the  carrots ; then  cut  in  small  pieces,  like  ker- 
nels of  corn,  and  dry ; brown  it  the  same  as  the  coffee  berry ; use  a 


BEVERAGES. 


77? 


quantity  sufficient  to  make  it  strong  enough  to  suit  the  taste  ; about  a 
tablespoonful  for  one  person,  to  be  used  without  grinding.  S<  me  mix 
a small  proportion  of  dandelion  root.  This  is  very  palatable,  and 
more  wholesome  than  the  coffee  berry.  Care  in  browning  it  is  very 
necessary. 

Chiccory  Cofee. — Chiccory  roots  prepared  the  same  as  directed  for 
carrot  and  used  alone,  or  with  coffee  or  dandelion  root  is  very  much 
used. 

Another  Good  Cheap  Coffee. — Take  coffee  and  peas  of  equal  quanti- 
ties ; roast  them  well,  separately,  taking  care  not  to  burn  them  ; grind 
them  together  and  serve  up  according  to  taste.  By  the  addition  of 
the  peas,  the  coffee  clears  itself,  and  settles  perfectly  without  any 
- other  addition,  and  moreover  makes  a much  cheaper  and  wholesome 
beverage. 

Another  Home-Made  Coffee  Highly  Recommended. — The  contributor 
of  this  says  : I send  you  a receipt  for  making  coffee,  sent  to  me  by  a 
friend  from  the  West.  We  have  used  several  kinds  of  home  made  cof- 
fee, but  found  none  that  gave  such  satisfaction  as  this  : 

Take  one  pint  of  Indian  meal,  one  pint  of  wheat  flour,  half  a tea- 
cup of  molasses,  a teaspoonful  of  salt,  and  add  water  to  make  it  like 
dough.  Then  cut  it  out  like  yeast  cakes.  Put  them  in  a pan  and 
dry  them  in  the  oven.  When  thoroughly  dry,  brown  them  in  the 
oven  to  a dark  brown,  nearly  black.  To  make  the  coffee,  put  two  of 
these  cakes  and  a teaspoonful  of  ground  coffee  in  the  coffee  pot,  and 
pour  on  hot  water  the  same  as  other  coffee.  Some  use  a tablespoonful 
of  ground  coffee  and  an  egg. 

Other  Substitutes  for  Coffee. — Professor  Mapes  says  that  the  best 
substitute  for  coffee  is  the  seeds  of  okra.  If  well  prepared,  very  few 
persons  could  tell  it  from  the  beverage  made  from  the  genuine  coffee 
berry.  Solon  Bobinson  recommends  the  seeds  of  asparagus  as  an  ex- 
cellent substitute  for  coffee.  George  H.  Hite  says  the  best  substitute 
for  coffee  he  ever  saw  is  made  of  sweet  corn  carefully  prepared  by 
roasting  and  grinding,  just  as  you  do  the  coffee  berry.  If  mixed  half 
and  half  with  real  coffee,  he  thinks  no  one  would  ever  detect  the  adul- 
teration. 


CHOCOLATE. 

To  Make  Good  Chocolate. — Scrape  up  one  pound  best  chocolate  and 
dissolve  it  in  a teacupful  of  boiling  water;  then  mix  with  six  teacup- 


778 


PRACTICAL  CYCLOPEDIA. 


fuls  of  fresh  milk ; let  it  come  to  a boil.  It  is  then  ready  fcr  the 
table. 

If  you  will  add  eight  well  beaten  eggs  to  the  above  preparation, 
with  sugar,  and  bake  it  in  cups,  you  will  have  a nice  chocolate  pudding. 

ALE. 

To  Make  Good  Home-Brewed. — The  art  of  brewing  is  very  easily 
to  be  understood,  for  it  is  exactly  similar  to  the  process  of  making  tea. 
Put  a handful  of  malt  into  a teapot ; then  fill  it  with  water — the  first 
time  rather  under  boiling  heat.  After  it  has  stood  some  time,  pour 
off  the  liquor  just  as  you  would  tea,  and  fill  up  the  pot  again  with 
boiling  water.  In  a similar  manner  pour  that  off,  and  so  go  on  filling 
up  and  pouring  off  till  the  malt  in  the  pot  is  tasteless,  which  will  be 
the  case  when  all  its  virtue  is  extracted.  The  liquor  or  malt  tea  must 
then  be  boiled  with  a few  hops  in  it,  and  when  it  becomes  cool  enough 
— that  is  about  blood  heat — add  a little  yeast  to  ferment  it,  and  the 
thing  is  done.  This  is  the  whole  art  and  process  of  brewing ; and  to 
brew  a large  quantity  requires  just  the  same  mode  of  proceeding  as 
it  would  to  make  a tea  breakfast  for  a regiment  of  soldiers.  A peck 
of  malt  and  four  ounces  of  hops  will  produce  ten  quarts  of  ale,  and 
of  better  quality  than  can  usually  be  purchased. 

To  Make  English  Home-Brewed  Ale. — The  following  formula  for 
the  manufacture  of  home-brewed  ale  of  the  English  yeomanry,  will 
convey  a very  clear  idea  of  the  components  and  mixture  of  ordinary 
ales,  which  are,  however,  much  more  perfectly  prepared  under  the 
elaborate  system  pursued  in  our  extensive  and  well  appointed  brew- 
eries.— It  is  taken  from  Homan’s  Cyclopaedia  of  Commerce. 

“ Home-brewed  ale,  as  brewed  by  the  middle  classes  in  England,  is 
usually  made  in  quantities  of  two  barrels,  i.  e.  seventy-two  gallons. 
For  this  purpose  a quarter  of  malt,  obtained  at  the  malt  house — or, 
if  wished  to  be  extra  strong,  nine  bushels  of  malt — are  taken,  with 
twelve  pounds  of  hops.  The  malt,  being  crushed  or  ground,  is  mixed 
with  seventy-two  gallons  of  water  at  the  temperature  of  160°,  and 
covered  up  for  three  hours,  when  forty  gallons  are  drawn  off,  into  which 
the  twelve  pounds  of  hops  are  put  and  left  to  infuse.  Sixty  gallons 
of  water  at  a temperature  of  170°  are  then  added  to  the  malt  in  the 
m^sh  tub,  and  well  mixed,  and,  after  standing  two  hours,  sixty  gal- 
lons are  drawn  off.  The  wort  from  these  two  mashes  is  boiled  with 
hops  for  two  hours,  and  after  being  cooled  down  to  sixty-five  degrees, 
is  strained  through  a flannel  bag  into  a fermenting  tub,  where  it  is 


BEVERAGES. 


779 


mixed  with  one  and  a half  gallons  of  yeast,  and  left  to  work  for 
twenty-four  or  thirty  hours.  It  is  then  run  into  barrels  to  cleanse,  a 
few  gallons  being  reserved  for  filling  up  the  casks  as  the  yeast  works 
over. 

Ale  from  Acorns. — A recent  number  of  the  Annales  Forestiers  con- 
tains an  elaborate  article  on  the  merits  of  acorn  ale,  said  to  be  not 
only  a very  nutritious  and  agreeable  beverage,  but  also  a sovereign  rem- 
edy against  endemic  fevers,  dysentery,  and  other  maladies  caused  by 
a residence  in  marshy  regions  and  insufficient  nourishment.  This  beer 
is  described  as  being  slightly  effervescent,  easy  of  digestion,  and  offer- 
ering  an  excellent  tonic  and  febrifuge.  It  is  thus  prepared:  For  a 
barrel  of  fifty  gallons,  prepare  sixteen  bushels  of  acorns,  by  steeping 
them  for  a fortnight  in  water — the  water  is  to  be  changed  every  fourth 
day.  At  the  end  of  this  period,  the  acorns  are  placed  in  a cask  with 
one  pound  of  hops,  and  the  cask  is  filled  with  water.  The  cask  must 
be  covered,  but  not  closed,  during  the  fermentation  which  ensues.  At 
the  end  of  a fortnight  the  acorn  beer  is  fit  for  use.  For  every  gallon 
of  beer  drawn  off  from  the  cask  a gallon  of  fresh  water  is  added,  un- 
til the  flavor  of  the  beer  is  found  to  be  growing  weaker,  when  the  cask 
is  emptied,  cleaned  and  dried,  and  a new  brewing  is  begun.  A barrel 
thus  prepared,  will  furnish  beer,  it  is  said,  sufficient  for  five  persons 
during  eight  months.  The  acorns  destined  to  this  novel  manufacture 
should  be  gathered  before  they  begin  to  germinate,  and  dried  in  a 
garret  or  outhouse,  by  exposing  to  the  air ; they  should  then  be  placed 
in  a new,  dry  cask,  in  alternate  layers  of  acorns  and  oven  dried  sand, 
of  five  or  six  inches  in  depth ; this  cask  must  be  kept  in  a very  dry, 
cool  place,  and  covered  with  dried  leaves  and  earth,  carefully  dried 
and  pulverized. 


BEER,  SODA-WATER,  LEMONADE,  ETC. 

m 

To  Make  Beer  in  Small  Quantities. — Infuse  five  ounces  of  hops,  one 
ounce  of  juniper  berries,  and  half  an  ounce  of  elder  flowers  in  suffi- 
cient boiling  water  to  make  nine  gallons  of  strained  infusion,  to  which 
add  two  pounds  of  sugar  and  seven  ounces  of  gum  (or  dextrine ;)  dis- 
solve the  stirrings ; let  cool  to  about  eighty  degrees,  and  then  mix 
with  one  ounce  of  brewer’s  yeast,  and  fill  into  a (quarter)  keg ; leave 
it  for  a day  in  a medium  temperature,  with  the  bung  hole  loosely  cov- 
ered. After  fifteen  hours  more  it  must  be  bottled,  and  becomes  fit  to 
drink  after  a week.  The  juniper  berries  as  well  as  the  elder  flowers 
may  be  omitted  to  suit  different  tastes. 


780 


PRACTICAL  CYCLOPAEDIA. 


A Cheap  Beer. — Prepare  a five  or  ten  gallon  keg,  in  proportion  to 
tlie  size  of  tke  family — draw  a piece  of  coarse  bobinet,  or  very  coarse 
book-muslin  over  the  end  of  tbe  faucet  that  is  inserted  into  the  keg. 
to  prevent  its  choking,  a good  tight  bung,  and  near  to  that  a gimlet 
hole,  with  a peg  to  fit  it  tight. 

For  five  gallons  : One  quart  of  sound  corn,  put  into  the  keg,  with 
half  a gallon  molasses ; then  fill  with  cold  water  to  within  two  inches 
of  the  bung.  Shake  well,  and  in  two  or  three  days  it  will  be  fit  for 
use.  Bung  tight. 

If  you  want  spruce  flavor,  add  one  teaspoonful  of  essence  of  spruce 
— lemon,  if  lemon  is  preferred — ginger,  or  any  flavor  you  prefer.  The 
corn  will  last  to  make  five  or  six  brewings ; when  it  is  exhausted,  re- 
new it.  When  the  beer  passes  from  the  vinous  to  the  acetous  fermen- 
tation, it  can  be  corrected  by  adding  a little  more  molasses  and  water. 

This  is  a simple,  cheap  beverage,  costing  but  a few  cents  a gallon. 
After  the  beer  becomes  ripe,  it  ought  to  be  kept  in  a cool,  place,  to 
prevent  it  from  becoming  sour  before  it  is  exhausted. 

Small  Beer. — For  making  three  gallons  of  beer,  or  one  pailful, 
take  one  quart  of  West  India  molasses,  one  ounce  essence  of  spruce, 
one  ounce  essence  of  wintergreen,  half  an  ounce  essence  of  sassafras; 
fill  the  pail  with  hot  water,  mix  it  well,  let  it  stand  till  it  has  become 
blood  warm,  then  add  one  pint  of  yeast ; let  it  remain  ten  or  twelve 
hours,  bottle,  and  in  three  hours  it  will  be  fit  for  use  and  first  rate. 

Spruce  Beer. — Put  into  a large  kettle  ten  gallons  of  water,  quarter 
of  a pound  of  hops,  and  a teacupful  of  ginger.  Boil  them  until  the 
hops  sink  to  the  bottom.  Then  dip  out  a bucketful  of  the  liquor,  and 
stir  into  six  quarts  of  molasses,  and  three  ounces  and  a half  of  essence 
of  spruce.  When  all  is  dissolved,  mix  it  with  the  liquor  in  the  kettle, 
strain  it  through  a hair  sieve  into  a cask,  and  stir  well  into  it  half  a 
pint  of  good  strong  yeast.  Let  it  ferment  a day  or  two,  then  bung 
up  the  6ask,  and  the  beer  may  be  bottled  the  next  day.  It  will  be  fit 
for  use  in  a week. 

For  essence  of  spruce,  two  pounds  of  the  outer  gruen  sprigs  of 
spruce  fir,  (or  hemlock)  boiled  ten  minutes  in  the  liquor,  may  be  sub- 
stituted. 

Another  Spruce  Beer. — Boil  a handful  of  hops  in  two  and  a half 
gallons  of  water,  and  when  it  is  lukewarm,  stir  into  it  a tablespoonful 
of  ground  white  ginger,  a pint  of  molasses,  a tablespoonful  of  essence 
of  spruce,  and  half  a pint  of  yeast.  Mix  all  well  together  in  a stone 
jug,  and  let  it  ferment  for  a day  and  a half,  or  two  days.  Then  put 


BEVERAGES. 


781 


ii  into  bottles,  with  three  or  four  raisins  in  the  bottom  of  each,  to  pre- 
vent any  further  fermentation.  It  will  be  fit  for  immediate  use. 

To  make  Ginger  Beer. — The  following  is  a very  delicate,  refreshing 
summer  drink,  much  preferred  by  many  to  spruce  beer,  and  more  ea- 
sily made : 

Break  a pound  and  a half  of  best  loaf  sugar,  and  mix  with  it  three 
ounces  of  best  white  Jamaica  ginger,  broken  as  fine  as  possible,  and 
the  grated  peel  of  two  lemons.  Put  these  ingredients  into  a large 
stone  jar,  and  pour  over  them  two  gallons  of  boiling  water.  When  it 
becomes  milkwarm,  strain  it  and  add  the  juice  of  the  lemons  and  two 
large  tablespoonfuls  of  yeast.  Make  this  beer  in  the  evening,  and  let 
it  stand  all  night.  Next  morning,  bottle  it  in  strong  glass  or  stone 
bottles,  tying  down  the  corks  with  twine.  It  is  better  after  standing 
a few  days. 

Another. — “ Take  eight  gallons  of  warm  water  and  one  gallon  of 
New  Orleans  molasses,  and  a small  handful  of  hops,  and  boil  them  in 
a gallon  and  a half  of  water,  and  strain  it  in  with  the  other  warm  wa- 
ter. Then  take  two  large  tablespoonfuls  of  good  ginger,  and  put  it  in 
and  mix  it  well,  and  then  put  in  two  tablespoonfuls  of  good  cream  of 
tartar.  Next,  put  in  one  and  a half  gallons  of  good  yeast,  and  mix  it 
all  well,  and  let  it  stand  for  six  or  eight  hours,  or  rather  until  it  has 
worked  a good  scum  over  the  top.  Take  a clean  cloth  and  wash  it  in 
warm  water,  and  wring  the  water  out  and  lay  it  in  a colander  and  strain 
carefully ; bottle  and  cork,  and  tie  up  so  that  the  strings  will  make  a 
cross  on  the  top  of  the  cork.  Set  the  bottle  out  in  the  hot  sun  for 
two  hours,  and  then  put  them  in  a good  cold  cellar  or  spring  house, 
and  let  it  get  one  day  old,  and  then  you  will  have  good  beer. 

“ Skim  before  you  strain  ; also,  before  you  put  the  ginger  and  mo- 
lasses, and  the  cream  tartar  and  yeast  in  your  water,  make  it  a little 
■jool,  a little  more  than  milk  warm,  but  no  warmer,  or  else  it  will  kill 
your  ingredients.”  These  directions,  when  strictly  followed,  make  a 
superb  drink. 

Another  way  to  make  Ginger  Beer. — Two  gallons  of  ginger  beer  may 
be  made  as  follows : Put  two  gallons  of  cold  water  into  a pot  upon  the 
fire ; add  to  it  two  ounces  of  good  ginger,  and  two  ounces  of  white  or 
brown  sugar.  Let  all  this  come  to  a boil,  and  continue  boiling  for  an 
hour.  Then  skim  the  liquor,  and  pour  it  into  a jar  or  tub  along  with 
one  sliced  lemon  and  a half  an  ounce  of  cream  of  tartar.  When  near- 
ly cold,  put  in  a teaspoonful  of  yeast  to  cause  the  liquor  to  work.  The 
beer  is  now  made,  and  after  it  has  worked  for  two  days  strain  and  bot- 
tle for  use.  Tie  the  corks  down  firmly. 


\ 


782 


PRACTICAL  CYCLOPAEDIA. 


To  Make  Boot  Beer . — For  roots,  get  burdock,  sarsaparilla,  dande- 
lion, horse  radish,  and,  if  you  can,  wintergreen  with  leaves  and  ber- 
ries. Clean  them,  but  don't  wash  more  than  is  necessary ; boil  in 
good  soft  water,  with  hops  and  black  cherry  bark  enough  to  make  it 
pretty  bitter.  Soak  a couple  of  yeast  cakes  in  water,  and  stir  in  flour 
so  that  you  will  have  half  a pint  before  rising,  one  pint  after  it  rises. 
Strain  the  liquor  from  the  roots  when  well  boiled,  and  when  milkwarm 
add  the  yeast  and  molasses  to  suit  the  taste.  Stir  well  and  cover. 

Another. — For  Spring  : Take  a handful  each  of  yellow  dock,  dande- 
lion, and  sarsaparilla  roots,  sassafras  bark,  hops,  and  a little  boneset, 
and  boil  till  the  strength  is  extracted.  To  three  gallons  of  the  liquor, 
after  it  is  strained,  add  one  quart  of  molasses,  and  when  cool  enough, 
three  yeast  cakes.  Let  it  stand  in  a warm  place  eight  or  ten  hours. 
Then  strain  and  bottle.  It  will  be  fit  for  use  the  next  day  if  the 
weather  is  warm. 

Cream  Beer. — Two  ounces  tartaric  acid.  Two  pounds  white  sugar. 
The  juice  of  half  a lemon.  Three  pints  of  water.  Boil  together  five 
minutes.  When  nearly  cold,  add  the  whites  of  three  eggs,  well  beat- 
en, with  half  a cup  of  flour,  and  half  an  ounce  of  essence  of  winter- 
green.  Bottle  and  keep  in  a cool  place.  Take  two  tablespoon fuls  of 
this  syrup  for  a tumbler  of  water,  add  one-quarter  of  a teaspoonful  ol 
soda.  This  is  a famed  drink  for  summer,  effervescing,  but  much  more 
slow,  and  therefore  far  pleasanter,  than  soda  water. 

Adulterations  of  Beer. — The  principal  of  the  Inland  Bevenue  De- 
partment of  England  has  just  examined  twenty  six  samples  of  beer, 
of  which  twenty  were  adulterated.  In  fourteen  of  these  samples  he 
found  the  prohibited  articles  called  grains  of  paradise — grains  which, 
however  fit  for  Eden,  are  by  law  unfit  for  beer.  In  one  of  the  four- 
teen he  found,  besides  the  prohibited  grains,  a portion  of  tobacco ; in 
two  others  cocculus  indicus  was  present  in  large  and  dangerous  quan- 
tities ; two  samples  contained  capsicum,  and  two  others  proto-sul- 
phate of  iron. 

In  an  article  styled  “ Garbling,"  in  Hunt’s  Merchant’s  Magazine, 
the  following  articles  are  enumerated  with  which  lager  beer  is  adul- 
terated : 

Gentian,  flag  root,  maywort,  wormwood,  quassia,  catechu,  heath, 
broom,  the  common  garden  box,  pounded  oyster  shells,  egg  shell,  chalk, 
marble  -dust,  whiting,  sugar,  molasses,  beans,  liquorice,  caraway  seed, 
alspice,  ginger,  pepper,  mustard,  grains  of  paradise,  salt,  cocculus  in- 
dicus, (poison,)  opium,  tobacco,  henbane,  hemlock,  oil  of  vitriol,  sul- 
phate of  copper,  copperas , alum,  strychnine , snake-wood,  augustura 


BEVERAGES.  783 

bark,  and  the  St.  Ignatius  bean.  There  is  a compound  worse  than 
the  witch's  broth  in  Macbeth. 

Haymakers'  Brink. — E.  F.  Scott,  of  Bethlehem,  Conn.,  says  : When 
I commence  haying,  my  wife  takes  rye  or  barley,  and  burns  it  just 
right  for  coffee,  and  then  adds  one-third  as  much  sweet  corn  without 
burning,  and  grinds  them  together,  and  makes  as  much  coffee  every 
morning  as  will  be  drank  through  the  day,  not  very  strong  or  sweet, 
and  strains  it  off  into  a pail  or  jug.  I take  it  out  to  the  meadow  and 
set  it  down  in  the  sun  if  you  prefer  it  warm,  or  in  the  shade,  if  cool, 
and  it  is  always  ready,  will  hurt  no  one,  and  is  victuals  and  drink,  too. 
I seldom  want  a lunch  when  I use  it.  Molasses  I think  makes  it  bet- 
ter than  sugar.  Add  milk  to  your  liking. 

This  I consider  the  most  healthy,  the  cheapest,  and  best  for  me,  for 
beer  I cannot  drink,  and  spirits  I want  nothing  to  do  with.  I some- 
times take  a glass  of  tamarind-ade  at  noon,  or  at  four  o’clock,  with  my 
lunch ; this  sets  a good  edge  for  food,  and  is  recommended  by  physi- 
cians as  very  healthy  in  hot  weather,  and  I find  them  to  be  so,  for  I 
have  most  invariably  had  a sick  spell  in  haying,  in  consequence  of 
drinking  too  much  water,  until  I commenced  their  use  once  a day  in 
connection  with  coffee. 

To  make  Soda  Water. — Take  pulverized  bi-carbonate  of  soda  and 
tartaric  acid,  crush  the  lumps  with  a case  knife,  fill  a teaspoon,  first 
with  one  and  then  with  the  other — striking  it  off  with  the  edge  of  the 
knife,  as  you  would  a measure  of  grain — and  then  throw  the  contents 
in  separate  tumblers  one-third  full  of  cold  water.  If  sweetened,  let 
the  acid  be  thrown  into  the  tumbler  containing  the  sugar,  and  when 
the  powders  are  thoroughly  dissolved,  pour  the  contents  of  the  tum- 
blers together.  Drink  at  once. 

The  quantity  of  soda  and  acid  may  be  increased  or  diminished  at 
pleasure,  taking  care  always  to  use  equal  measures  of  each,  so  that  the 
acid  and  alkali  will  perfectly  neutralize  each  other. 

Another  Method. — Add  to  half  a glass  of  water  a quarter  of  tea- 
spoonful of  tartaric  acid,  two  teaspoonfuls  of  loaf  sugar,  and  a little 
lemon  juice.  Stir  it  well,  and  when  you  wish  to  drink  it,  add  a quar- 
ter of  a teaspoonful  of  soda. 

Cream  Nectar  Recipe. — Take  two  pounds  of  refined  sugar,  four  oun- 
ces of  tartaric  acid,  and  four  quarts  of  water ; when  warm,  add  the 
whites  of  four  eggs,  beaten  to  a froth.  Be  careful  not  to  let  it  come 
to  a boil.  When  cool,  strain  it,  and  add  a teaspoonful  of  essence  of 
lemon  to  flavor. 

Directions  for  use  : Take  two  tablespoonfuls  of  the  above  syrup  to 


784 


PRACTICA  L CYC3  ,OP^DI  A. 


a glass  filled  two-thirds  full  of  water,  and  add  a very  small  quantity 
of  carbonate  of  soda,  and  stir  it  until  it  effervesces.  Drink  immedi- 
ately. Make  the  syrup  in  a brass  or  porcelain  kettle.  A gentleman 
wbo  pronounces  this  tbe  most  delicious  thing  be  ever  drank,  gave  five 
dollars  for  the  recipe. 

Raspberry  Vinegar. — Express  tbe  juice  from  raspberries ; to  one 
pint  of  juice  add  a quart  of  vinegar  and  one  pound  of  white  sugar  ; 
boil  it  till  tbe  scum  rises,  which  skim  off,  and  bottle  it  for  use. 

This  is  not  only  excellent,  but  made  in  a more  economical  manner 
than  tbe  raspberry  vinegar  for  which  directions  have  usually  been 
given.  It  forms  not  only  a pleasant  summer  drink  when  diluted  with 
water,  but  in  its  more  concentrated  state  constitutes  an  excellent  med- 
icine for  colds,  croup,  &c. 

How  to  make  Metheglin. — Dissolve  honey  in  water  till  it  will  bear 
an  egg ; boil  it  until  the  scum  is  all  removed,  then  bottle  and  it  is 
ready  for  use. 

* Ginger  Lemonade. — Boil  twelve  pounds  and  a half  of  lump  sugar 
for  twenty  minutes  in  ten  gallons  of  water  ; clear  it  with  the  whites 
of  six  eggs.  Bruise  half  a pound  of  common  ginger,  boil  with  the  li- 
quor, and  then  pour  it  upon  ten  lemons,  pared.  When  quite  cold,  put 
it  in  a cask  with  two  tablespoonfuls  of  yeast,  the  lemons  sliced,  and 
half  an  ounce  of  izinglass.  Bung  up  the  cask  the  next  day ; it  will  be 
ready  in  two  weeks. 

CIDER. 

To  make  good  Cider. — The  editors  of  the  Country  Gentleman  give 
the  following  directions  : Gather  the  apples,  clean  and  dry,  when  ripe. 
Grind  them  fine,  about  one  hundred  bushels  at  a time.  Let  the  pom- 
ace remain  in  the  vat  from  twenty-four  to  forty-eight  hours,  accord- 
ing to  the  season,  until  fermentation  commences,  producing  little  bub- 
bles on  the  surface ; then  express  moderately,  or  rather  let  it  drain 
out.  Use  dry  clean  straw  to  lay  up  the  pomace ; after  the  first  run, 
the  cider  will  be  clear,  high-colored,  rich  and  mellow  in  taste.  A full 
barrel  of  cider  as  it  runs  from  the  press  will  shake  down  from  two  to 
four  quarts  ; — this  should  be  well  done  by  shaking  and  rapping  the 
heads — then  again  filled  to  the  full,  bunged  tight,  and  placed  in  a cold 
cellar,  and  allowed  to  work  or  ferment  through  a spile  or  gimlet  hole, 
the  froth  working  over.  Towards  the  last,  put  in  the  spile  gently, 
and  raise  it  daily  to  let  the  wind  puff  out,  putting  it  in  quickly  to  keep 
the  common  air  from  it,  continuing  this  as  long  as  it  requires  vent 


BEVERAGES. 


785 


After  this,  keep  the  cask  tight,,  and  all  is  done  but  the  drinking  of 
good  cider,  never  hard  or  sour — there  is  nothing  to  make  it  work  and 
become  so. 

Another  Method. — A New  Jersey  cider  maker,  at  Newark,  recom- 
mends the  following : The  apples  should  be  ripe  and  sound.  Don’t 
press  the  cheese  until  the  cider  runs  clear.  After  filling  the  barrels 
remove  them  immediately  to  a cool  cellar — let  them  stand  with  the 
bung  open  until  the  sediment  begins  to  go  down ; then  close  them, 
and  pretty  soon  after  give  it  the  first  racking.  About  three  rackings 
will  remove  all  the  sediment.  Bottle  before  the  weather  becomes 
warm  enough  for  the  trees  to  put  out ; fill  the  bottles  one-half  inch 
from  the  corks;  let  them  stand  twenty-four  hours  after  filling;  then 
take  a bowl  of  boiling  water,  dip  the  ends  of  cork  to  go  in  the  bottle 
in  the  water ; hold  the  bottle  in  the  left  hand  by  the  neck,  and  drive 
the  cork  in  with  a piece  of  fence  lath.  The  bottles  are  then  buried  in 
the  sand  in  the  cellar. 

By  this  process  our  best  Jersey  apples  will  make  cider  that  has  often 
been  drank  by  epicures  for  champagne  wine,  and  will  not  change  for 
years,  only  seeming  to  get  more  body. 

Let  no  water  be  used  on  the  straw. 

In  packing  away  keep  the  corks  up. 

Another. — The  following  method  of  making  cider,  which  is  valua- 
ble and  should  be  followed,  is  extracted  from  Mr.  W.  0.  Hickok’s 
trade  circular : 

There  are  comparatively  few  persons  who  are  aware  how  rich  a 
drink  it  is  when  made  pure ; free  from  water,  the  taste  of  straw,  and 
all  the  impurities  that,  under  the  old  fashioned  system  of  cider  making, 
are  incorporated  into  its  composition. 

When  pure  and  well  made,  it  is  doubtless  far  healthier  than  wine, 
and  for  liver  complaints  it  is  a sovereign  remedy.  On  this  account 
alone,  the  portable  cider  mills  that  make  cider  without  straw,  are  a 
benefit  to  the  community ; and  when  the  farmer  will  take  the  same 
pains  with  his  cider  that  the  vine  grower  does  with  his  wine,  he  will 
find  an  unlimited  demand  for  it  at  highly  remunerative  prices;  and  if 
the  severe  excise  tax  now  imposed  on  whiskey  will  turn  the  attention 
of  the  people  to  cider,  it  will  confer  an  inestimable  benefit. 

Pick  all  the  apples,  rejecting  those  not  sound,  and  wash  them  clean, 
and  afterwards  let  them  lie  and  get  dry.  Grind  and  press  them,  using 
no  water  or  straw,  or  any  substance  that  will  give  the  cider  an  nn- 
pleasant  taste,  as  on  the  purity  and  cleanliness  of  the  apples  depends 
the  quality  of  the  cider.  Strain  the  juice  through  a woolen  or  other 


786 


PRACTICAL  CYCLOPEDIA. 


close  bag,  put  into  clean  barrels  and  set  in  a moderately  cool  place, 
keeping  the  barrel  full  all  the  time,  so  that  all  the  impurities  may 
work  off  at  the  bung.  After  it  has  done  working  rack  it  carefully  off; 
let  it  stand  a few  days  and  bung  it  up.  As  the  air  tends  to  sour  the 
cider  it  is  a good  plan  to  provide  a bent  tin  tube,  one  end  fastened  in 
the  bung  and  the  other  to  drop  down  in  a bucket  of  water.  This  will 
let  all  the  gas  pass  off  and  not  let  the  air  get  to  the  cider.  The  quick- 
er the  pomace  is  pressed  after  being  ground,  the  lighter  the  color  will 
be  ; and  darker  if  not  pressed  for  twenty-four  hours  after  being  ground. 
The  cider  from  the  second  and  third  pressing  will  be  the  richest — the 
reverse  is  the  case  in  making  wine.  Cider  making  should  be  conduct- 
ed with  all  the  care  that  wine  making  is.  Most  any  good  sour  apple 
will  make  cider,  but  more  generally  an  apple  full  of  juice  and  not  very 
good  to  eat,  will  make  the  best.  The  Virginia  crab,  perhaps  excels 
all  other  apples  for  cider  making. 

When  bottled  up  with  a little  rock  candy  and  wired,  it  will,  after 
standing  some  time,  sparkle  like  champagne,  when  opened.  To  get 
cider  very  strong,  expose  it  in  a tub  in  extremely  cold  weather  and 
remove  the  ice  that  forms ; as  this  can  be  only  water,  it  leaves  the  ci- 
der of  additional  strength. 

Any  substance  put  in  to  arrest  the  fermentation  is  of  doubtful  value, 
as  all  good  cider  must  be  perfectly  fermented  to  be  healthy.  You  had 
better  depend  rather  on  careful  and  clean  making,  and  bottle  tightly 
at  the  proper  time. 

Preserving  Cider. — The  main  thing  in  keeping  cider  is  to . have  the 
oarrel  clean  and  sweet,  and  the  cider  free  from  pomace  and  other  im- 
purities. 

From  an  article  by  Prof.  L.  C.  Loomis,  M.  D.,  published  in  the  U. 
S.  Agricultural  Eeport  for  1862,  we  extract  the  following  excellent 
instructions : Cider  is  deteriorated,  both  from  want  of  care  of  the  fruit, 
and  from  impurity  of  the  cask.  If  the  apples  are  permitted  to  re- 
main till  there  is  considerable  decay,  the  taste  of  decay  will  be  trans- 
mitted through  all  the  fermentation  of  the  juice.  A pure,  sweet  taste 
can  only  be  derived  from  sound  fruit ; secondly,  sufficient  care  is  sel- 
dom used  as  to  the  cask.  Fresh  liquor  casks  are  the  most  desirable. 
A good  mode  of  treatment  for  other  casks  is  the  following:  Soak  for 
one  or  two  days,  then  rinsing  thoroughly ; put  in  one  or  two  buckets 
of  water  with  a couple  of  tablespoonfuls  of  saleratus.  Cork  tight, 
and  let  remain,  with  occasional  shaking,  for  twenty-four  hours  ; turn 
off  the  saleratus  water,  and  fill  immediately  with  cider.  As  the  fer- 
mentation takes  place,  the  object  is  to  cork  the  cask  tightly  as  soon  as 


BEVERAGES. 


787 


the  pressure  will  not  endanger  it.  This  is  a nice  point  of  observation 
with  each  barrel.  If  it  be  strongly  iron-bound,  it  will  bear  closing 
much  earlier,  thus  keeping  the  cider  sweeter  and  more  lively  through 
its  entire  drawing.  The  preservation  of  cider  in  this  condition  con- 
sists in  checking  by  pressure  the  first  fermentation  before  it  is  fully 
complete,  and  thus  preventing  the  second.  The  cask  should  be  com- 
pletely air  tight,  as  any  leakage  will  allow  the  change  to  proceed.  If 
bottled  at  this  stage,  it  will  remain  indefinitely  without  change. 

Professor  Horsford's  Method  of  Preserving  Cider. — Professor  Hors- 
ford,  of  Harvard  University,  has  published  a recipe  for  improving  and 
preserving  cider,  by  means  of  which  it  is  claimed  the  progress  of  the 
vinous  and  acetic  fermentations  may  be  arrested  at  pleasure,  and  the 
cider  (also  wine)  preserved  in  just  such  a state  as  may  be  desired. 

Put  the  new  cider  into  clean  casks  or  barrels,  and  allow  it  to  fer- 
ment from  one  to  three  weeks,  according  as  the  weather  is  cool  or 
warm.  When  it  has  attained  to  lively  fermentatation  add  to  each 
gallon  three-fourths  of  a pound  of  white  sugar,  and  let  the  whole  fer- 
ment again  until  it  possesses  nearly  the  brisk  pleasant  taste,  which  it 
is  desired  should  be  permanent.  Pour  out  a quart  of  the  cider  and 
mix  with  it  one  quarter  of  an  ounce  of  sulphite  of  lime  for  every  gal- 
lon the  cask  contains.  Stir  until  it  is  intimately  mixed,  and  pour  the 
emulsion  into  the  liquid.  Agitate  the  contents  of  the  cask  thorough- 
ly for  a few  moments,  then  let  it  rest,  that  the  cider  may  settle.  Fer- 
mentation will  be  arrested  at  once,  and  will  not  be  resumed.  It  may 
be  bottled  in  the  course  of  a few  weeks,  or  it  may  be  allowed  to  re- 
main in  the  cask  and  used  on  draft.  If  bottled,  it  will  become  a 
sparkling  cider — better  than  what  is  called  champagne  wine. 

Prof.  Horsford  was  the  first  to  use  the  sulphite  of  lime  for  this  pur- 
pose, and  to  him  is  due  the  credit  of  first  calling  attention  to  its  use- 
fulness. It  is  said  to  be  in  no  respect  deleterious,  as  the  sulphate  into 
which  the  sulphite  is  changed  by  the  liberation  of  sulphurous  acid,  is 
entirely  insoluble,  and  remains  at  the  bottom  of  the  vessel.  The  sul- 
phite of  lime,  not  the  sulphate  must  be  used. 

A writer  says  he  has  cider  prepared  in  this  way  ten  years  since, 
which  has  remained  unchanged,  and  is  now  a beverage  of  unsurpass- 
ed excellence. 

A correspondent  of  the  Country  Gentleman  says : To  a forty  gallon 
cask  of  pure  juice  fermented  to  a point  to  suit  the  taste,  add  one  bot- 
tle of  prepared  sulphite  of  lime  (cost  fifty  cents,)  stir  it  briskly  and 
bung  tight.  Use  on  draught  or  draw  off  and  bottle  in  the  spring.  It 
is  superior  to  wine. 


788 


PRACTICAL  CYCLOPAEDIA. 


Keejping  Cider  by  Stumming. — There  are  three  stages  of  fermenta- 
tion to  which  cider  is  subject,  viz  : the  vinous,  the  acetous  and  the  pu- 
trefactive. "When  cider  has  passed  through  the  vinous  fermentation, 
if  left  unchecked  it  soon  runs  into  acetous,  and  from  this  it  soon  pass- 
es into  the  putrescent.  Most  of  the  cider  put  up  by  farmers  passes 
into  the  second  or  acetous  fermentation,  becoming  more  or  less  sour 
and  inebriating,  and  when  drank  by  many  persons,  producing  a flush- 
ed face  and  headache,  and  what  is  worse,  producing  crossness  and  ill- 
temper  in  many  of  those  that  use  it  as  a common  beverage.  It  would 
be  far  better  to  convert  all  such  cider  into  vinegar. 

If  new  cider  is  fermented  in  an  open  cask,  after  a time,  longer  or 
shorter,  depending  upon  circumstances,  all  the  heavier  portions  of  ex- 
traneous matter,  pomace,  &c.,  will  settle  to  the  bottom  of  the  cask, 
and  the  lighter  floculent  matter  will  rise  to  the  surface,  forming  a 
spongy,  brown  crust.  Just  as  soon  as  the  vinous  fermentation  has 
ended,  cracks  or  fissures  will  appear  in  the  crust.  The  liquor  at  this 
precise  time  is  clear  and  bright.  The  grand  secret  in  having  a cider 
equal  to  pure  wine,  is  to  check  any  further  fermentation.  If  the  ci- 
der is  left  to  itself,  the  acetous  fermentation  follows — the  sedentary 
matter  at  the  bottom  of  the  cask  rises,  and  the  liquid  becomes  muddy 
— this,  acting  as  yeast,  produces  a second  and  more  violent  fermenta- 
tion, resulting  generally  in  “ hard  cider.” 

When  the  white  bubbles  begin  to  appear  the  crust  should  be  remov- 
ed, and  the  liquid  drawn  off  without  disturbing  the  sediment  at  the 
bottom  of  the  cask.  Pour  two  or  three  pailfuls  of  the  liquor  into  a 
clean,  strong,  tight  barrel ; then  fumigate — that  is,  have  prepared  a 
long  tapering  bung  with  a looped  wire  inserted  in  the  small  end  of  it ; 
in  the  lower  end  fix  strips  of  cotton  or  linen  cloth,  dipped  in  melted 
sulphur,  to  form  a good  sized  match,  light  it,  and  thrust  it  into  the 
bung  hole  of  the  barrel — the  match  will  burn  till  the  oxygen  in  the 
barrel  is  used  up — then  withdraw  the  match,  put  in  a common  bung, 
and  tip  the  cask  in  “ double  quick  time”  to  the  right  and  left,  so  as  to 
mix,  as  far  as  possible,  the  liquor  and  gas  in  the  barrel ; then  fill  it 
full,  put  in  a tight  fitting  bung,  place  it  in  a cool  cellar,  and  in  the 
course  of  a year  or  so  there  will  be  a barrel  of  apple  juice  that  tem- 
perance ladies  and  children  can  partake  of  “ without  a blush  or  a 
scowl.” 

Another  way  in  which  cider  can  be  managed  is : Soon  after  it  comes 
from  the  press,  strain  it  through  a foot  depth  of  clean  washed,  coarsish 
sand ; after  being  strained,  proceed  as  directed  in  the  stumming,  &c. 


BEVERAGES. 


789 


Give  the  casks  no  vent,  but  occasionally  remove  the  spile  in  the  vent 
hole  for  a moment. 

Filtering  Cider . — Cider  is  very  much  improved  by  filtering.  In 
fact,  there  are  those  who  assert  it  cannot  be  made  so  as  to  keep  sound 
and  not  turn  into  vinegar,  without  filtering.  This  should  be  done 
when  the  first  fermentation  is  over,  by  racking  it  off  into  clean  barrels. 
A good  plan  for  a filter  was  lately  described  in  The  Scientific  Ameri- 
can. It  says : “ Take  a square  or  round  wooden  box,  made  of  inch 
pine  plank,  three  feet  in  diameter  and  one  foot  four  inches  deep.  Make 
it  with  a bottom  perforated  with  numerous  one-  quarter  inch  augur 
holes,  over  which  should  be  laid  coarse  hemp  bagging.  Now  fill  in 
the  box  for  eight  inches  with  pieces  of  charcoal  (animal  charcoal  is  the 
best,  but  it  is  expensive,)  about  nut  size,  and  on  the  top  of  this  place 
a four-inch  layer  of  clean  washed  sand,  and  cover  all  with  a coarse 
hemp  bagging,  and  you  have  a cheap  and  good  filter.  Any  number 
of  such  filters  may  be  used,  according  to  the  quantity  of  cider  to  be 
operated  upon,  and  the  tow  cloth  can  be  frequently  washed  without 
disturbing  the  sand  and  charcoal.  Before  any  cider  is  filtered  through, 
pass  a stream  of  clear  water  into  the  filter  for  fifteen  minutes,  so  as  to 
remove  any  fine,  loose  particles  of  charcoal  that  otherwise  would  be 
mixed  with  the  cider.” 

Oiling  Cider. — Somebody  writes  for  the  New  York  Tribune,  “ When 
a barrel  of  cider  is  tapped,  it  grows  hard ; that  is,  more  and  more  acid, 
until  it  gets  too  hard  to  drink,  if  it  is  kept  long  on  tap.  This  is  occa- 
sioned by  the  air,  which  fills  the  cask  above  the  cider  as  fast  as  it  is 
drawn  out.  The  air  cannot  be  excluded,  even  if  the  cask  was  air-tight, 
because  the  cider  will  not  run  from  the  tap  if  there  is  no  air  to  press 
it  out.  If  cider  is  exposed  long  to  air,  it  wdll  become  vinegar.  In 
fact,  the  way  to  make  vinegar  of  cider  is  to  expose  it  to  the  air  a3 
much  as  possible.  To  prevent  the  cider  on  tap  from  becoming  acid,  it 
is  recommended,  as  soon  as  a gallon  or  two  is  drawn  out,  to  pour  in 
the  bunghole  about  half  a pint  of  clear  sperm  oil,  or  sweet  oil  if  it  is 
preferred.  It  should  be  warm  when  poured  in,  and  it  will  spread  in  a 
thin  coat  over  the  surface,  and  keep  spreading  as  the  cider  is  drawn 
down,  and  thus  exclude  the  air,  without  giving  any  taste  of  oil  to  the 
cider. 

This  plan  of  preserving  cider  is  worthy  of  further  attention.  We 
have  faith  in  it  from  knowing  that  oil-casks  are  the  best  we  know  of 
for  storing  cider,  imparting  no  flavor,  and  keeping  it  sound  as  bottled 
cider  for  years.  Old  oil-casks  are  more  valuable  for  cider-casks  than 
for. any  other  purpose  that  we  know  of.” 


790 


PRACTICAL  CYCLOPAEDIA. 


Clarified  Cider. — “ Mix  one  quart  each  of  lime  and  clean,  dry  ashes, 
and  two  quarts  of  new  milk.  Pour  them  into  a hogshead  of  cider  just 
from  the  press.  In  ten  hours  it  is  fit  to  rack.”  Contributed  to  the 
Country  Gentleman. 

Alum  in  Cider. — Mr.  Hillsboro  states  to  the  N.  Y Farmer’s  Club : 
The  best  barrel  of  cider  that  I ever  saw  had  a handful  of  alum  put  into 
it  in  November.  It  did  not  remain  sweet,  but  the  next  summer  it 
was  a most  delicious  drink. 

Izinglass  in  Cider. — N.  C.  Ely  says : Cider  may  be  purified  by  izin- 
glass.  Dissolve  izinglass  in  warm  water,  stir  it  gently  with  the  cider, 
let  it  settle,  and  then  carefully  draw  off  the  liquor.  Treat  wine  the 
same  way. 

Mustard  Seed — one  pint  to  a barrel  of  cider — will,  it  is  said,  keep 
it  sweet  several  months. 

Heating  Sweet  Cider  to  Preserve  it. — One  writer  says : The  cheap- 
est, simplest,  most  effective  way  to  preserve  sweet  cider  is  to  scald  it 
previous  to  fermentation.  Heat  it  until  it  boils ; then  take  it  from 
the  fire  and  cool  it ; put  it  in  casks,  and  close  them  air  tight. 

Another  says:  Heat  cider  until  it  boils,  then  pour  into  a jug  or 
other  suitable  glass  or  earthen  vessel  which  should  previously  be  heat- 
3d  to  prevent  cracking.  Cork  tight  and  seal  immediately  with  ce- 
ment the  same  as  putting  up  fruits.  It  will  keep  unchanged  for  years. 
There  need  be  no  doubt  of  this. 

Another  way  to  keep  sweet  cider  is  simply  to  boil  it  down  to  one 
half  or  one  third. 

Boiled  Cider. — The  boiling  should  be  conducted  with  care  over  a 
slow  fire,  to  prevent  burning  and  giving  an  unpleasant  taste,  and  be 
continued  till  six  gallons  are  reduced  to  one.  The  syrup  thus  made 
becomes  an  important  preservative  aid. 

To  Correct  Musty  Cider. — By  boiling  cider  and  adding  to  it  some 
pieces  of  charcoal,  its  musty  taste  will  be  removed. 

WINE. 

In  ripe  apples,  peaches,  currants,  blackberries,  grapes,  and  similar 
fruits,  there  is  a small  per  cent  of  sugar  with  little  or  no  starch.  The 
juice  is,  therefore,  so  to  say,  already  past  the  saccharine  fermentation, 
and  ready  for  the  vinous.  Left  to  the  action  of  the  atmosphere,  all 
these  juices  in  a few  days  ferment,  i.  e.  change  whatever  sugar  there 
may  be  into  alcohol,  the  amount  of  which  will  depend  entirely  upon 
the  amount  of  sugar  before  fermentation.  Such  a juice  is,  in  general 


BEVERAGES. 


791 


terms,  a cider ; if  its  percentage  of  alcohol  is  increased  by  adding  su- 
gar before  the  fermentation,  it  is  a wine.  The  process  of  checking 
fermentation  is  similar  in  both,  only  that  in  the  case  of  wine  great 
caution  is  to  be  exercised  not  to  cork  too  soon,  a3  the  energy  of  the 
fermentation,  being  much  greater  than  that  of  cider,  the  safety  of  the 
corking  may  be  exposed  by  too  early  closing.  Mashing  the  fruit  but 
not  so  as  to  bruise  the  seeds,  the  juice,  on  being  pressed  out  is  mixed 
with  an  equal  amount  of  water,  and  from  two  to  five  pounds  of  sugar 
to  a gallon  of  the  mixture.  Grapes  usually  require  about  three  and  a 
quarter  pounds;  currants,  four  pounds;  blackberry  and  raspberry, 
three  and  a half  pounds ; peach  and  cherry,  the  same  as  grape ; orange 
wine,  the  juice  of  a dozen  ora.nges  and  three  pounds  of  sugar  to  a gal- 
lon of  pure  water ; the  sugar  in  all  cases  should  be  the  best  white 
lump,  or  crystalized.  After  the  fermentation  has  nearly  ceased,  it 
must  be  stoutly  corked,  and  four  or  five  months  later  bottled  tightly. 
Sealed  well,  it  keeps  for  years  without  change.  From  the  invaluable 
medicinal  qualities  of  grape,  currant  and  blackberry  wines,  the  cer- 
tainty of  their  purity,  connected  with  the  fact  that  nearly  every  wine 
of  commerce  is  drugged  and  entirely  unfit  for  the  sick  chamber,  their 
manufacture  for  home  use  is  daily  becoming  more  extensive.  No  port, 
sherry,  or  madeira,  as  commonly  found  in  our  market,  is  at  all  com- 
parable to  these  wines  in  medicinal  excellence. 

Wine  as  a Medicine. — A celebrated  physician,  residing  at  Metz,  has 
written  a treatise  on  the  medicinal  qualities  of  wine,  in  which  he 
states  that,  considering  wine  in  the  point  of  view  of  the  mineral  salts 
which  it  contains  in  large  quantity,  such  as  potash,  soda,  lime,  mag- 
nesia, iron,  manganese,  chlorides,  carbonates,  phosphates,  the  juice 
of  the  grape  constitutes  a real  natural  mineral  liquid,  as  active,  and 
even  more  charged  with  mineral  principles  than  many  justly  esteemed 
spirits. 

Row  to  make  Wine  from  Grapes. — Chas.  A.  Peabody,  Esq.,  of  Co- 
lumbus, Georgia,  a very  successful  manufacturer  of  wine,  gives  the 
following  directions : 

Let  the  grapes  be  fully  ripe ; gather  them  in  clear,  dry  weather ; 
look  over  the  bunches  and  pick  out  all  imperfect  and  rotten  berries. 
Now,  have  the  wooden  troughs,  trays,  or  tubs  perfectly  clean  and 
sweet,  and  mash  the  bunches  on  the  stems  by  hand.  As  the  tray  is 
filled,  empty  the  mass  into  a clean  tub,  and  so  continue  until  all  the 
grapes  are  mashed ; stir  the  whole  mass  together  in  the  tub,  and  leave 
it  for  fermentation.  In  a few  hours  bubbles  will  begin  to  rise,  and  in 
twenty-four  to  thirty-six  hours  the  mass  will  become  so  agitated  that 


792 


PRACTICAL  CYCLOPAEDIA. 


it  will  boil  like  a pot  over  the  fire;  watch  it  closely,  now,  and  as  the 
fermentation  subsides,  put  the  mass  into  strong  bags,  and  by  some 
strong  lever  power  press  the  juice  out;  after  the  juice  is  all  extracted, 
place  it  in  a clean  vessel  and  try  its  strength.  If  an  egg  will  float  in 
it  so  as  to  show  the  size  of  a quarter  of  a dollar,  the  juice  will  keep 
without  the  addition  of  sugar  or  brandy ; if  the  egg  sinks,  add  good 
brown  sugar  until  it  rises. 

Now  turn  the  juice  into  a sweet  cask;  five,  ten,  or  thirty  gallons, 
according  to  the  quantity  of  the  liquid;  set  the  cask  in  a quiet,  shady 
place  in  the  attic  or  in  the  cellar.  We  prefer  the  attic.  Leave  the 
bung  out,  and  from  a pitcher  of  the  juice,  which  should  be  reserved 
for  the  purpose,  fill  up  the  cask  three,  four,  or  five  times  a day  for 
eight  days ; in  the  meantime  all  the  impurities  in  the  juice  will  work 
out  at  the  bung  hole ; after  eight  days,  place  the  bung  slightly  in  the 
hole.  Let  it  so  remain  for  eight  days  longer,  then  drive  it  in,  and 
seal  up  the  cask  tight  as  possible.  Let  the  cask  remain  perfectly  qui- 
et, and  any  time  after  the  March  following  it  may  be  drawn  off  and 
bottled.  It  will  be  no  injury  to  the  wine  that  it  remain  on  the  lees 
for  two  or  three  years  before  it  is  bottled,  as  it  ripens  better  and  fat- 
tens upon  the  lees,  but  it  may  be  used  as  soon  as  the  March  after  the 
making. 

An  Italian  Recipe  for  making  GrapeWine. — An  American,  having 
written  to  a friend  in  Italy  for  instructions  as  to  making  wine,  re- 
ceived the  following  broken  English  reply  : 

“The  way  to  make  wine  with  grapes  is  to  stomp  well  them  in  a tob 
with  a hoi  and  spicket  in  the  bottum,  and  put  that  juse  in  a barel 
where  has  been  wine  or  whiskey,  or  liquors  of  some  kind,  otherwise 
the  wine  will  stink  of  wood.  Let  them  boil  for  forty  days  meanwhile 
making  the  barel  full  every  day  for  the  boiling  diminish.  Shot  up  it 
after  the  forty  days,  and  longer  you  let  him  stay  older  it  comes  and 
better  it  will  be.” 

The  word  “ boil  ” means  in  this  case  “ ferment.”  The  rest  is  intel- 
ligible, and  those  who  follow  the  receipt  faithfully  will  find  it  a good 
one. 

Another  way  to  make  Grape  Wine. — W e find  in  the  Country  Gen- 
tleman, from  a correspondent,  the  following  : “To  one  quart  of  wa- 
ter add  one  pound  of  moist  sugar.  Let  them  be  well  boiled  and 
skimmed,  and  to  every  quart  of  this  liquor  put  one  pint  of  the  juice 
of  the  grape.  This  has  been  well  tried  and  approved.” 

Another. — By  the  editors  of  the  Scientific  American:  Take  any 
quantity  of  sound,  ripe  grapes,  with  a common  cider-press  press  out 


BEVERAGES. 


793 


the  juice,  put  it  into  barrels,  cover  the  bung  lightly;  after  fermenta- 
tion has  ceased  cork  it ; place  it  in  a cellar  or  house.  In  twelve 
months  you  will  have  good  wine,  which  improves  by  age.  Let  it  stand 
on  its  lees. 

Fermenting  Wine. — Col.  Haraszthy,  of  California,  one  of  the  larg- 
est vine  growers  in  the  country,  who  is  extending  his  vineyards  five 
hundred  acres  per  year,  says : During  its  fermentation,  wine  must  be 
excluded  from  the  atmosphere,  otherwise  it  will  become  sour.  He 
says  he  closes  the  fermenting  vats  perfectly  tight,  and  carries  off  the 
gases  produced  by  fermentation  by  means  of  a siphon,  which  termi- 
nates under  water  in  another  vessel. 

Centrifugal  Wine  Press. — M.  A.  Rheiler,  of  Stuttgard,  has  applied 
the  centrifugal  drum,  such  as  has  been  used  for  expelling  water  from 
sugar  in  sugar  refineries,  to  extracting  wine  from  grapes.  The  grapes 
are  placed  in  a drum,  the  periphery  of  which  is  formed  of  sheet  iron, 
punched  full  of  small  holes,  and  the  drum  is  then  caused  to  rotate  one 
thousand  or  twelve  hundred  revolutions  per  minute.  The  centrifugal 
force  drives  the  wine  through  the  holes,  while  the  skins  and  pulp  are 
retained  within.  It  is  stated  that  the  yield  of  juice  by  this  process  is 
one-seventeenth  more  than  is  obtained  by  the  best  presses,  that  the 
juice  is  more  perfectly  separated  from  the  albuminous  matters  contain- 
ed in  the  grape,  that  the  greater  absorption  of  air  causes  a more  rap- 
id fermentation,  and  that  the  wine  becomes  clear  and  ready  to  bottle 
much  earlier. 

A Simple  and  Ingenious  Wine  Press. — A very  ingenious,  inexpen- 
sive and  simple  wine  press  is  made  use  of  at  a vineyard  near  Castle- 
maine,  Victoria.  Advantage  is  taken  in  the  vineyard  of  a strong 
overhanging  branch  of  a gum  tree,  which  is  used  as  a fulcrum ; under 
this  a common  screw-jack  is  fastened  to  a strong  frame-work  in  a 
hogshead,  which  hogshead  has  a false  bottom  perforated  with  holes. 
The  grapes  are  placed  over  this  false  bottom,  and  the  screw  presses 
the  juice  through  the  holes.  A wooden  tap  is  at  the  bung  of  the 
cask,  and  as  the  space  fills,  the  juice  of  the  grape  is  drawn  off  in 
buckets. 

To  make  Currant  Wine. — The  following  is  from  Mr.  Bement,  of 
Poughkeepsie,  N.  Y.,  who  is  regarded  as  the  very  best  of  authority  : 

To  make  a currant  wine  of  first  quality,  and  that  which  will  not 
sour , it  is  essential  that  the  currants  should  be  picked  in  a clear,  dry 
day,  and  when  fully  ripe , but  not  over-ripe.  If  over-ripe,  they  are 
usually  shriveled  a little,  and  are  then  unfit  for  first  quality  wine.  The 
juice  should  be  expressed  from  them  as  soon  as  possible  after  gather- 


794 


PRACTICAL  CYCLOPEDIA. 


ing,  and  before  fermentation  commences,  which  may  occur  in  one  or 
two  days  after  they  have  been  picked  in  warm  weather.  In  a small 
way  they  may  be  crushed  with  the  hands,  or  bruised  in  a tub,  and 
the  juice  expressed  in  a coarse  cloth,  by  squeezing  with  the  hands.  On 
a large  scale,  they  may  be  crushed  in  a small  portable  cider  mill,  and 
the  juice  extracted  in  a press.  A clothes  wringer  may  be  used  to 
squeeze  the  juice  from  currants,  first  putting  them  in  a bag. 

To  every  gallon  of  the  juice  add  two  gallons  of  clear  soft  water,  and 
to  every  gallon  of  this  mixture  add  four  pounds  of  coffee  crushed  su- 
gar. Put  this  mixture,  after  the  sugar  is  thoroughly  dissolved,  into  a 
clean  keg  or  cask,  according  to  the  quantity  you  have,  and  fill  up  so 
the  liquid  comes  up  even  with  the  top  of  the  bung  hole  ; this  is  to  al- 
low the  scum  and  impurities  thrown  to  the  surface  during  the  process 
of  fermentation  to  escape.  You  must  manage  to  have  left  over  a lit- 
tle of  the  mixture,  perhaps  a quart  will  answer,  for  the  purpose  of  fill- 
ling  up  the  vessel  three  or  four  times  a day,  as  it  gradually  loses  in 
quantity  by  the  process  of  ejection  at  the  bung  hol-e,  and  evaporation. 
Let  the  fermentation  continue  about  the  period  before  named,  then 
close  up  the  cask  before  the  fermentation  has  entirely  ceased,  but  af- 
ter the  most  violent  stages  of  it  have  passed  by.  This  can  be  ascer- 
tained by  placing  the  ear  to  the  bung  hole  and  listening  to  the  sing- 
ing of  the  effervescence,  and  noting  its  gradually  diminishing  action 
and  force.  On  closing,  drive  in  the  bung  tight,  and  let  it  remain  at 
rest  until  the  February  or  March  following,  when,  if  it  is  perfectly 
fine  and  transparent,  it  may  be  drawn  off  and  bottled.  If  it  is  not 
fine,  it  may  be  made  so  by  adding  to  every  gallon  of  the  liquor  one- 
quarter  ounce  of  sulphite  of  lime.  Draw  a quart  or  so  of  the  li- 
quor, and  dissolve'  the  sulphite,  and  return  the  same  to  thp  cask,  • 
and  mix  thoroughly  by  stirring  and  shaking.  In  the  course  of  one  or 
two  months  it  will  become  thoroughly  fine  and  bright.  When,  how- 
ever, everything  works  favorably,  no  fining  is  required. 

The  only  objection  that  may  be  made  to  wine  made  after  the 
above  is  that  it  may  be  a little  too  sweet , but  this  will  wear  off  by  age. 

Another  Method. — This  is  from  the  editor  of  the  Germantown  Tele- 
graph. We  have  tried  it  and  found  it  excellent.  We  think  no  bet- 
ter is  needed.  The  requirements  are  simple,  but  must  be  strictly  ad- 
hered to . 

First  crush  the  currants  effectually,  then  place  them  in  a strong 
bag,  and  press  the  juice  out  by  whatever  means  will  best  effect  it ; 
then  to  each  quart  of  juice  add  three  pounds  of  pure,  sifted,  double- 
refined  sugar,  and  then  add  as  much  water  as  will  make  one  gallon. 


BEVERAGES. 


795 


Good  brown  sugar  will  answer,  but  not  so  well  in  retaining  the  fine 
flavor  of  the  wine. 

To  make  a ten  gallon  keg  of  wine,  it  will  require  ten  quarts  of  cur- 
rant juice  and  thirty  pounds  of  sugar,  filled  up  with  water.  Be  sure 
that  the  sugar  is  well  dissolved,  by  rolling  over  and  shaking  the  cask, 
or  in  an  open  vessel,  in  which  it  should  remain  twenty-four  hours,  and 
be  frequently  skimmed.  Fermentation  will  begin  in  one  or  two  days, 
the  bung  being  set  upon  the  hole,  and  will  continue  some  two  or  three 
weeks.  After  it  has  entirely  ceased  fermenting,  rack  off  carefully, 
then  thoroughly  scald  out  the  barrel,  return  the  wine  to  the  cask, 
tightly  bung  up,  and  leave  undisturbed  six  months  before  using,  when, 
if  preferred,  it  can  be  bottled.  It  requires  no  clearing  substance  or 
spirituous  liquors  of  any  kind,  as  it  is  much  better  without  either. 

The  keg,  cask,  or  whatever  vessel  it  may  be  made  in,  should  be  full, 
and  as  fermentation  is  going  on  and  the  extraneous  substances  thrown 
out  of  the  bung,  the  vessel  should  be  kept  full  by  adding  sufficient 
water  every  couple  of  days. 

Another . — The  following  directions  are  from  the  Massachusetts 
Ploughman , and  if  followed  will  make  an  excellent  wine  : 

Before  pressing  the  juice  from  the  currants  pass  them  between  a 
pair  of  rollers  to  crush  them,  after  which  they  may  be  placed  in  a 
strong  bag,  and  they  will  part  with  the  juice  readily  by  light  pressure, 
such  as  a common  screw,  weights,  &c.  To  each  quart  of  juice  add 
three  pounds  of  treble  refined  loaf  sugar — single  refined  is  not  suffi- 
ciently pure — then  add  as  much  water  as  will  make  one  gallon.  Or 
in  other  words,  suppose  the  cask  intended  to  be  used  be  thirty  gallons. 
In  this  put  thirty  quarts  of  currant  juice,  ninety  pounds  of  double  re- 
fined sugar,  and  fill  the  cask  to  the  bung  with  water ; roll  it  over  un- 
til the  sugar  is  all  dissolved.  This  will  be  told  by  its  ceasing  to  settle 
in  the  barrel.  Next  day  roll  it  again,  and  place  it  in  a cellar  where 
the  temperature  will  be  sure  to  be  even,  leaving  the  bung  open,  a slight 
noise  will  be  heard,  such  as  may  be  observed  when  carbonic  acid  is  es- 
caping from  champagne  or  soda  water.  Fermentation  will  commence 
in  one  or  two  or  three  days,  and  will  continue  for  a few  weeks,  con- 
verting the  sugar,  into  alcohol.  As  soon  as  this  ceases,  drive  the  bung 
in  tightly,  and  leave  the  cask  for  six  months,  at  the  end  of  which  time 
the  wine  may  be  drawn  perfectly  clear,  without  any  excess  of  sweet- 
ness. 

Another. — By  the  following  method  currant  wine  has  been  very  suc- 
cessfully manufactured,  and  sold  largely  for  medicinal  purposes : Qual- 
ity will  depend  upon  proportions  of  juice,  water,  and  sugar.  Currants 


796 


PRACTICAL  CYCLOPEDIA. 


should  he  fully  but  not  over  ripe;  grown  with  full  exposure  to  the  sun, 
except  shade  of  their  own  properly-trimmed  and  well-cultivated  bush- 
es. They  should  be  crushed  and  the  juice  expressed  immediately  after 
picking,  before  fermentation  may  commence.  Let  the  juice  be  well 
strained  and  added  to  the  sugar,  then  add  water  until  all  the  sugar  ia 
dissolved. 

Eecipe  No.  1. — 10  gallons  pure  juice,  100  pounds  good  sugar,  watei 
sufficient  to  fill  40  gallon  cask. 

Eecipe  No.  2. — 10  gallons  pure  juice,  80  pounds  good  sugar,  20  gal- 
lons water. 

Mix  well,  put  into  very  strong  cask,  (alcohol  barrels,)  in  a cool,  dry 
cellar,  and  bung  up  tight,  vent  hole  and  all,  except  the  cask  is  old.  If 
you  do  not  stop  the  barrel  tight,  put  gauze  over  the  bung  hole,  to  keep 
out  flies,  &c.  Let  the  wine  remain  in  the  cask  three  months,  then 
carefully  rack  into  another  before  moving  the  first  cask.  After  nine 
months  more  it  will  be  fit  to  bottle,  and  will  grow  better  every  year. 
It  is  prescribed  by  physicians  as  a tonic. 

Another.* — A correspondent  of  the  Country  Gentleman  gives  the  fol- 
lowing : — “ Take  of  currants,  red,  white,  or  black,  separate  or  mixed 
in  any  proportion,  four  pounds,  water  one  gallon,  sugar  three  pounds. 
Place  the  contents,  stems  and  all,  in  a suitable  vessel,  as  a wash  tub 
or  barrel  or  crock,  and  as  perfectly  as  possible  mash  them  up  with 
your  hands  or  some  implement,  as  a wooden  pestle.  Now  add  the  wa- 
ter, and  put  the  vessel  in  some  moderately  cool  place.  Fermentation 
will  immediately  commence,  and  the  skins  and  stems  of  the  currants 
will  be  forced  to  the  top  of  the  vessel,  forming  a sort  of  crust.  This 
must  be  broken  down  with  a stick,  and  the  whole  mass  stirred  up  sev- 
eral times  a day,  and  if  any  currants  not  broken  are  discovered,  they 
should  be  broken  with  the  hand. 

“ This  process  must  be  continued  three  days,  by  which  time  the  fer- 
mentation will  have  ceased  to  be  very  lively.  Now  drain  out  the  li- 
quor through  a sieve,  and  squeeze  the  pulp  in  a cloth.  Put  the  liquor 
in  a good  sound  cask;  add  the  sugar  and  stir  till  it  is  dissolved.  Fer- 
mentation will  now  set  in  again,  and  if  possible  the  barrel  should  be 
filled,  that  the  yeast  which  is  formed  in  the  liquor  may  be  worked 
out.  If  the  barrel  is  not  full  coarse  millinet  should  be  nailed  over  the 
bung,  which  must  in  any  case  be  left  open. 

“ When  the  fermentation  is  over,  bung  up  tight,  and  “leave  it  ail 
winter.  In  the  spring  rack  off  before  fermentation  again  sets  in 
and  riles  all  up  again.  After  this  fermentation  the  wine  may 


BEVERAGES. 


797 


bottled.  If  it  should  not  work  itself  clear,  it  may  be  fined  with  the 
white  of  eggs,  beaten  to  a froth,  and  stirred  in  after  it  is  racked  off." 

The  editor  of  the  1 Rural  New  Yorker  says  “ the  red  currant  (or 
red  Dutch)  for  wine  making,  gives  a higher  flavor  than  the  white,  and 
is  considered  a better  producer.  Three  gallons  may  be  obtained  from 
a bushel  of  good  ripe  fruit.  Make  the  wine  in  the  same  manner  that 
you  would  a barrel  of  good  sweet  cider,  with  the  addition  of  from 
three  to  four  pounds  of  sugar  to  the  gallon,  fermenting  off  the  pomace 
until  it  is  entirely  clear,  after  which  it  should  be  racked  off  into  tight 
barrels  and  there  remain  any  desirable  time  to  become  ripe  and 
firm." 

Maple  Sugar  for  Currant  and  Berry  Wines. — Maple  sugar  used 
with  the  juice  of  currants  and  berries  makes  a superior  flavored  wine, 
it  is  said,  to  juice  treated  with  cane  sugar.  If  you  have  plenty  of 
maple  sugar,  we  advise  you  to  try  it,  especially  in  blackberry  and  el- 
derberry wines. 

Another  Recipe  for  Currant  Wine. — The  Scientific  American  says : 
Use  about  one  pint  of  sugar  to  one  quart  of  the  juice  of  the  currants 
and  watch  the  progress  of  the  fermentation,  daily,  so  as  to  check  it  at 
the  right  point.  If  you  allow  it  to  proceed  too  far,  it  will  acquire  a 
taste  like  vinegar  flavored  with  smoke. 

Elderberry  Wine. — Mr.  Bement,  who  is  said  to  perfectly  understand 
the  art  of  making  wine  from  currants  and  common  fruits,  contributes 
the  following  : “ The  berries  when  ripe,  are  picked  by  the  stems,  then 
stripped  with  the  hands,  or  trimmed  with  shears.  Next  they  are 
mashed  fine,  which  may  be  done  by  means  of  a pounder  similar  to 
those  used  for  pounding  clothes.  Let  them  remain  until  the  next  day 
when  the  juice  is  pressed  out  in  a cheese  press,  or  any  other  conven- 
ient way.  Next,  boil  the  juice  twenty  minutes  ; skim  it,  and  add  four 
pounds  of  sugar  to  the  gallon.  When  milk  warm  add  a small  piece 
of  bread  crust  that  has  been  dipped  in  yeast.  Let  it  stand  three  da}Ts, 
remove  the  crust,  and  the  wine  is  ready  for  bottling.  Age  improves 
it.  Some  add  spices  to  the  liquor  when  boiled.  This  is  a great  favo- 
rite with  the  English." 

Another. — Two  quarts  of  water,  one  quart  of  elderberry’ uice,  three 
and  a half  pounds  of  brown  sugar.  Let  it  stand  in  a warm  place 
a week  or  more,  until  it  ferments,  then  remove  it  to  the  cellar,  and 
in  a month  strain  it,  rinse  the  jug  or  cask  and  pour  it  back.  It  will 
be  fit  for  use  in  two  or  three  months,  but  improves  by  age. 

Blackberry  Wine. — To  make  a wine  equal  in  value  to  Port,  take 
ripe  blackberries  or  dewberries,  press  the  juice  from  them;  let  stand 


798 


PRACTICAL  CYCLOPEDIA. 


tliirty-six  hours  to  ferment,  lightly  covered ; skim  off  whatever  rises 
to  the  top ; then  to  every  gallon  of  the  juice  add  one  quart  of  water 
and  three  pounds  of  sugar  (brown  will  do,)  let  it  stand  in  an  open  ves- 
sel for  twenty -four  hours ; skim  and  strain  it,  then  barrel  it,  let  it 
stand  eight  or  nine  months,  when  it  should  be  racked  off  and  bottled 
and  corked  close — age  improves  it. 

Another. — The  Germantown  Telegraph  says  all  persons  who  can 
conveniently  do  so,  should  manufacture  enough  blackberry  wine  for 
their  own  use  every  year,  as  it  is  invaluable  in  sickness  as  a tonic,  and 
nothing  is  a better  remedy  for  bowel  diseases. 

Eecipe. — Measure  your  berries  and  bruise  them,  to  every  gallon  ad- 
ding one  quart  of  boiling  water ; let  the  mixture  stand  twenty-four 
hours,  stirring  it  occasionally ; then  strain  off  the  liquor  into  a cask, 
to  every  gallon  adding  two  pounds  of  sugar.  Cork  tight  and  let  it 
stand  till  following  October,  and  3Tou  will  have  wine  ready  for  use, 
without  any  further  straining  or  boiling. 

Another. — Over  as  many  quarts  as  you  have  berries,  pour  so  many 
quarts  of  cold  water  which  has  been  boiled ; bruise  the  berries  well, 
and  let  the  whole  stand  for  twenty-four  hours,  stirring  it  occasionally ; 
strain  the  juice  and  put  a pound  and  a half  of  sugar  to  each  gallon  of 
liquid ; stir  it  until  the  sugar  is  dissolved,  and  put  it  into  a cask  with 
a quarter  of  an  ounce  of  izinglass  to  two  gallons  of  liquid.  Let  it  re- 
main open  until  the  next  day,  when  it  should  be  bunged.  In  two 
months  it  may  be  bottled  off,  and  will  be  found  a very  pleasant  wine. 

Raspberry  Wine. — Bruise  the  finest  ripe  raspberries  with  the  back 
of  a spoon;  strain  them  through  a flannel  bag  into  a stone  jar ; allow 
one  pound  of  fine  powdered  loaf  sugar  to  one  quart  of  juice  : stir  these 
well  together,  and  cover  the  jar  closely.  Let  it  stand  three  days,  stir- 
ring up  the  mixture  every  day ; then  pour  off  the  clear  liquid,  and 
put  two  quarts  of  sherry  to  each  quart  of  juice  or  liquid.  Bottle  it 
off,  and  it  will  be  fit  for  use  in  a fortnight.  By  adding  Cognac  bran- 
dy, instead  of  sherry,  the  mixture  will  be  raspberry  brandy. 

Rhubarb  Wine. — This  is  made  of  any  of  the  varieties  of  rhubarb 
or  pie-plant,  fraudulently  sold  all  over  the  country  by  dishonest  trav- 
eling agents  under  the  assumed  name  of  “ Wine  Plant.” 

The  juice  of  the  rhubarb  is  extracted  by  the  same  process  as  cur- 
rant, elderberry,  or  any  other  juice,  and  mixing  with  the  juice  an  equal 
quantity  of  water.  To  each  gallon  add  three  and  a half  pounds  of 
fair  quality  of  New  Orleans  sugar.  Put  in  barrels  or  casks,  filled  full, 
and  fined  with  izinglass ; being  allowed  to  remain  -in  the  casks  until 


BEVERAGES. 


799 


spring,  and  then  bottled.  By  adding  or  diminishing  the  quantity  of 
sugar,  it  will  vary  the  strength  of  the  wine  in  the  same  proportion. 

Rhubarb  is  said  to  afford  a greater  quantity  of  juice  than  any 
other  plant,  and  it  is  also  considered  by  some  a better  quality  than 
any  but  grape  juice  to  make  domestic  wine.  We  think  otherwise. 

Professor  Mapes  Method. — Prof.  Mapes  says : A good  article  can- 
not be  made  unless  the  cane  sugar  is  converted  into  a cane  product 
resembling  grape  sugar.  This  is  done  by  first  converting  it  into  rock 
candy,  and  then  boiling  twelve  hours  in  water  slightly  acidulated  with 
sulphuric  acid.  The  acid  is  afterward  neutralized  with  the  cream  of 
chalk,  stirred  in  as  long  as  it  produces  any  effect.  The  stalks  maybe 
cut  in  a common  chaffing  machine,  and  pressed  in  a cider  mill.  Put 
eighteen  gallons  of  the  juice  in  a cask  of  thirty  gallons,  with  ninety- 
six  pounds  of  the  prepared  sugar,  and  fill  up  with  water.  It  will  then 
ferment  seven  or  eight  weeks  in  a temperature  of  sixty  degrees,  when 
it  should  be  bunged  tight  and  kept  till  spring  before  racking  off.  It 
must  be  bottled  or  drawn  into  another  cask  before  the  weather  be- 
comes warm,  else  it  will  take  a second  fermentation,  become  turbid, 
and  then  cannot  afterward  be  fined.  If  drawn  into  a clean  cask,  it  is 
better  to  stand  until  the  next  autumn  before  bottling,  or  it  may  be 
kept,  as  well  as  any  other  wine,  in  the  cask.  I have  some  which  has 
stood  in  my  cellar  five  years,  has  been  repeatedly  drawn  from,  and  by 
many  persons  is  liked  better  than  grape  wine. 

Another  Way. — Take,  for  instance,  a forty  gallon  cask.  Fill  it 
nearly  full  of  rhubarb  juice  and  water  in  equal  proportions.  Then 
dissolve  one  hundred  and  twenty  pounds  best  white  sugar,  and  add  to 
this  one  tablespoonful  of  sulphuric  acid  to  over  five  gallons  wine.  This 
converts  the  sugar  into  grape  sugar.  Then  fill  the  cask  full,  and  set 
it  in  an  equable  temperature  to  ferment,  with  the  bung  lightly  laid  on 
the  hole.  Let  it  stand  until  fermentation  entirely  ceases ; then  add 
the  beaten  whites  of  eight  eggs,  and  shake  the  cask  well,  and  keep  it 
open  for  a week.  Then  rack  it  off  into  . a clean  cask  and  bung  it  up, 
or  bottle  it  and  let  it  stand  for  a year  or  two,  when  it  will  be  better 
and  more  wholesome  than  nine-tenths  of  the  foreign  wines  in  the 
market.  I will  add  that  all  other  domestic  wines  may  be  made  after 
this  receipt,  only  adding  or  decreasing  the  quantity  of  sugar  and  wa- 
ter, as  the  first  juice  is  more  or  less  acid  than  the  rhubarb  juice. 

Another. — Take  one  gallon  of  rhubarb,  well  bruised,  add  one  and  a 
half  gallons  of  cold  water.  Let  it  stand  three  days,  stirring  it  every 
day.  Then  strain  it,  and  to  each  gallon  of  the  liquid  put  four  pounds 


800 


PRACTICAL  CYCLOPAEDIA. 


of  loaf  sugar.  Keep  it  one  or  two  months,  or  until  it  seems  to  have 
done  working,  then  bottle  it. 

Another. — The  following  was  published  in  the  Irish  Farmer  s Ga- 
zette : “ To  make  one  gallon  rhubarb  wine,  take  five  pounds  rhubarb, 

cut  it  small,  and  let  it  stand  in  water  four  days,  then  bruise  the  rhu- 
barb, and  strain  it  through  a fine  sieve  or  loose  towel ; add  three  and 
a half  pounds  good  soft  sugar ; boil  it  three-quarters  of  an  hour  ; add, 
when  boiling,  half  pound  bruised  raisins,  the  white  of  an  egg,  and  a 
little  izinglass  ; work  it  in  a jar  with  a little  yeast.  It  will  keep  for 
ten  years,  and  improve,  if  well  made. 

Rhubarb  Wine  to  Destroy  Taste  for  Strong  Drinks  and  Tobacco . — 
The  president  of  the  Farmers’  Club,  New  York,  says  rhubarb  wine  is 
found  to  have  a very  powerful  effect  in  destroying  the  effects  of  alco- 
holic drinks.  He  adds,  Nothing  is  so  effective  in  destroying  the  taste 
for  both  spirits  and  tobacco  as  strong  acid. 

To  Make  Cherry  Wine . — The  juice  of  the  sour  Kentish  pie-ouerry  is 
used  ; one  gallon  of  juice  to  two  gallons  of  water,  with  three  pounds 
of  refined  white  sugar.  If  the  flavor  obtained  from  the  stones  is  de- 
sired, mash  the  fruit  without  being  careful  not  to  mash  the  stones,  and 
let  it  stand  one  night  before  pressing. 

Peach  Wine. — Take  nearly  ripe  fruit,  stone  it  and  bruise  to  a pulp. 
Put  eight  pounds  of  pulp  to  one  quart  of  water,  and  let  it  stand  twen- 
ty-four hours.  Then  strain  out  the  juice,  and  to  every  gallon  add  two 
pounds  of  sugar.  Turn  into  a cask,  and  when  fermented  and  become 
perfectly  clear,  cork  tightly  in  bottles. 

To  make 'pure  Wine  of  Apples. — Take  pure  cider  made  from  sound  ripe 
apples,  as  it  runs  from  the  press ; put  sixty  pounds  of  common  brown 
sugar  into  fifteen  gallons  of  the  cider,  and  let  it  dissolve  ; then  put  the 
mixture  into  a clean  barrel,  and  fill  the  barrel  to  within  two  gallons 
of  being  full  with  clean  cider.  Put  the  cask  in  a cool  place,  leaving 
the  bung  out  for  forty-eight  hours  ; then  put  in  the  bung  with  a small 
vent,  until  fermentation  wholly  ceases,  and  bung  up  tight ; and  in  one 
year  the  wine  will  be  fit  for  use.  This  wine  requires  no  racking ; the 
longer  it  stands  upon  the  lees,  the  better  it  is.  Wine  from  currants 
can  be  made  in  precisely  the  same  manner. 

Cider  Champagne  Wine. — An  excellent  article  may  be  made  by  ad- 
ding three  pounds  of  sugar  to  each  gallon  of  clarified  cider,  letting  it 
stand  three  months  to  ferment.  By  bottling  the  above,  and  adding  to 
each  a small  lump  of  sugar,  a new  fermentation  will  be  excited.  Wire 
down  the  corks,  and  you  will  soon  have,  fit  for  use,  proper  sparkling 
cider  champagne. 


BEVERAGES. 


801 


Another. — Take  some  late  apples,  well  ripe ; press  them  into  cider  ; 
boil  it  in  a copper  kettle  for  about  ten  minutes;  skim  it  well  while  it 
boils ; then  barrel  it  like  common  cider,  keeping  the  barrel  full.  At 
the  end  of  the  winter,  before  the  second  fermentation  has  begun,  get 
enough  strong  bottles — as  strong  as  possible — large  or  small — old 
porter  bottles  will  do  as  well  as  any — and  bottle  all  your  cider,  leav- 
ing a small  space  between  the  cider  and  the  cork,  in  a long-necked 
bottle — at  least,  two  and  a half  or  three  inches — tie  a good  string 
over  the  cork,  and  lay  them  down  on  a shelf  in  a cool  cellar. 

Cider  treated  in  this  way  will  make  a splendid  drink  in  the  course 
of  the  summer,  sparkling  like  champagne. 

Another. — This  is  from  the  American  Eclectic  Dispensatory,  by 
Prof.  King : Take  of  good  cider  twenty-eight  gallons  ; fourth  proof 
brandy,  one  gallon  ;•  genuine  champagne  wine,  five  gallons ; new  milk, 
one  pint ; bitartrate  of  potassia,  half  a pound.  These  are  mixed  to- 
gether, allowed  to  stand  for  a time,  and  bottled  w^ile  fermenting. 
V/ire  down  the  corks. 

To  Fine  or  Clarify  Wines. — Wines  of  all  kinds,  if  properly  man- 
aged, should  be  always  clear  enough  to  bottle  off  the  lees  by  March, 
except  grape  wine,  which  then  rack  into  a sweet  pure  cask.  First, 
burn  in  it  a bit  of  paper,  say  one  to  six  inches,  coated  with  sulphur 
for  a half  barrel  cask.  As  soon  as  the  paper,  ignited  and  hung  into 
the  bung  hole  by  a thin  wire,  is  properly  burning,  the  bung  is  put  on 
tight,  so  as  to  impregnate  the  wood  of  the  cask  with  the  sulphuric  ac- 
id. In  thirty  minutes  put  the  wine  into  the  cask,  and  fill  with  clean 
pebble-stones  to  make  the  wine  come  up  to  the  bung  hole,  and  bung 
up  air  tight.  Then  leave  it  at  rest.  The  cask  must  be  perfectly  fast, 
and  not  be  allowed  to  move  or  roll  at  all  until  about  the  first  of  May, 
or  in  a cold  cellar  the  first  of  June,  when  it  is  bottled.  If  the  wine  is 
not  perfectly  brilliant,  (which  all  wine  must  be  before  bottled,)  rack 
it  into  another  cask  half  full ; stir  in  well  the  dissolved  izinglass,  fill 
it  with  all  the  wine,  put  on  bung  slightly,  and  bottle  the  third  day, 
when  it  will  be  perfectly  clear.  Always  draw  from  the  lees  into  a 
clean  cask  before  fining. 

Another  Way. — “ Wines  should  be  bottled  on  the  coming  of  spring. 
If  not  fine  enough,  draw  off  a jug  and  dissolve  izinglass  in  it  in  the 
proportion  of  half  an  ounce  to  ten  gallons,  and  then  pour  back  through 
the  bung  hole.  Let  it  stand  a few  weeks  longer.  Tap  the  cask  above 
the  lees  at  the  bottom.  For  white  wine  only,  mix  with  the  izinglass 
a quarter  of  a pint  of  milk  to  each  gallon  of  wine.  White  of  eggs, 
51 


802 


PEACTICAL  CYCLOPiEDIA. 


beaten  with  some  of  the  wine — one  white  to  four  gallons — makes  a 
good  fining.” 

Another. — A person  of  long  experience  in  the  wine  trade  says  : The 
whites  of  eggs  are  superior  to  any  other  fining.  They  should  be  en- 
tirely separated  from  the  yelk ; beat  only  so  as  to  separate  them,  and 
not  to  the  frothy  condition  prepared  for  cake  making.  Three  or  four 
whites  to  a quarter  cask,  adding  the  shells,  pulverized  fine,  and  a ta- 
blespoonful of  fine  salt ; mix  these  well  together  in  a gallon  or  more 
of  the  wine.  Pour  this  into  the  cask,  and  see  that  your  measure  holds 
. back  none  of  the  fining ; then  give  it  a thorough  stirring  from  the  bot- 
tom with  a stout  stick  put  in  at  the  bung  hole.  If  you  have  more 
shells,  it  will  be  beneficial  to  use  them,  especially  if  the  juice  appears 
to  partake  of  strong  vinous  acid.  The  eggs  should  be  fresh,  and  if  the. 
first  fining  fails,  give  it  a second  one,  but  do  not  stir  from  the  bottom , 
or  let  your  stirrer  go  more  than  half  the  depth  of  the  cask ; the  bung 
should  be  left  loose,  a faucet  put  in  the  head  of  the  cask,  and  after  a 
while,  by  a sudden  turn  of  the  faucet,  a little  of  the  lees  drawn  off  for 
a few  times,  and  at  intervals  of  some  days,  until  it  appears  bright  in  a 
glass.  If  the  process  of  fining  is  very  tardy,  a small  quantity  of  bran- 
dy, poured  gently  in  at  the  bung,  and  stirred  on  the  surface  of  the 
juice,  sometimes  aids  the  precipitation  of  the  lees. 

To  Detect  Artificially  Colored  Wines. — Mr.  Blume  gives  the  follow- 
ing simple  test : Saturate  a piece  of  bread  crumb  with  the  wine  to  be 
tested,  and  place  it  in  a plate  full  of  water.  If  the  wine  is  artificially 
colored,  the  water  very  soon  becomes  colored  reddish  violet ; but  if 
the  coloring  matter  is  natural,  the  water  after  a quarter  or  half  an 
hour  is  but  very  little  colored,  and  a slight  opalescence  only  is  per- 
ceptible. The  test  depends  upon  the  difficult  solubility  of  the  real  col- 
oring matters  of  wine  in  water  free  from  tartaric  acid. 

COEDIALS,  SYEUPS,  ETC. 

Blackberry  Cordial. — To  three  pounds  of  ripe  blackberries  add  one 
pound  of  white  sugar ; let  them  stand  twelve  hours,  then  press  out 
the  juice  and  strain  it;  add  one-third  of  good  spirits;  to  every 
quart  add  one  tea, spoonful  of  finely  powdered  alspice ; It  is  at  once 
fit  for  use. 

Another. — To  one  quart  of  blackberry  juice  add  one  pound  of  whito 
sugar,  one  tablespoonful  of  cloves,  one  of  alspice,  one  of  cinnamon,  and 
of  nutmeg.  Boil  all  together  fifteen  minutes ; add  a wineglass  of  whis- 
ky, brandy  or  rum.  Bottle  while  hot,  cork  tight  and  seal.  This  is 


BEVERAGES. 


803 


almost  a specific  in  diarrhea.  It  is  said  that  severe  cases  of  dysen- 
tery have  been  cured  by  it,  and  that  one  dose,  a wineglassful  for  an 
adult,  half  that  quantity  for  a child,  will  often  cure  diarrhea.  It  can 
be  taken  three  or  four  times  a day  if  the  case  is  severe.  It  is  very 
palatable.  No  child  refuses  it. 

Another. — To  half  a bushel  of  blackberries  well  mashed  add  a quar- 
ter of  a pound  of  alspice,  two  ounces  of  cinnamon,  and  two  ounces  of 
cloves  ; pulverize  well,  mix,  and  boil  slowly  until  properly  done ; then 
strain  or  squeeze  the  j uice  through  homespun  or  flannel,  and  add  to 
each  pint  of  the  juice  one  pound  of  loaf  sugar;  boil  again  for  some 
time ; take  it  off,  and,  while  cooling,  add  half  a gallon  of  best  cognac 
brandy.  Dose  for  an  adult,  one  gill ; for  a child,  a teaspoonful,  or 
more,  according  to  age.  It  is  a delightful  beverage,  and  an  infallible 
specific  for  ordinary  diseases  of  the  bowels. 

Another. — To  a gallon  of  good  ripe  blackberries  add  three  pounds 
of  cheap  clean  brown  sugar,  and  a quart  of  rainwater,  scalding  hot. 
Suffer  the  berries  thus  treated  to  stand  twelve  hours  in  an  earthen 
crock,  and  then  stew  twenty  minutes  in  a porcelain-lined  kettle. 
Squeeze  out  all  the  liquid  through  a close  cloth  strainer,  add  to  it  a 
quart  of  Jamaica  spirits,  a quarter  of  a pound  of  whole  alspice,  and 
an  ounce  of  essence  of  cloves.  Bottle  when  cold.  It  is  said  that  if  a 
spoonful  of  this  is  used  in  a tumbler  of  water  as  a common  beverage 
during  all  the  warm  weather,  it  will  tend  to  prevent  cholera  infantum 
and  summer  complaint  among  children,  diarrhea  and  dysentery 
among  adults. 

Blackberry  Root  Cordial. — An  experienced  physician  contributes 
the  following : 

Take  of  blackberry  root  bark,  pounded  fine,  two  ounces ; pure  gin- 
ger root,  fine,  one-half  ounce.  Place  them  in  a covered  vessel,  and 
pour  upon  them  one-half  pint  of  whisky,  and  the  same  of  water.  Ma- 
cerate fourteen  days.  Then  strain,  adding  water  so  as  to  make 
one  pint  of  clear  liquor.  Then  add  four  ounces  of  refined  sugar,  and 
dissolve. 

The  physiological  effects  of  this  cordial,  in  moderate  doses,  are  those 
of  a tonic,  stimulant,  and  astringent,  invigorating  the  vital  energies 
generally,  peculiarly  fitting  it  to  the  treatment  of  a certain  class  of 
diseases.  Such  are  cases  of  chronic  diarrhea  and  dysentery,  general 
debility,  with  impaired  digestive  functions. 

We  can  safely  testify  that  we  have  not  unfrequently  seen  confirmed 
cases  of  chronic  diarrhea  and  dysentery  yield  to  this  cordial,  after 


804 


PRACTICAL  CYCLOPAEDIA. 


other  more  potent  remedies  (so  called)  had  failed,  such  as  calomel, 
blue  pill,  sugar  of  lead,  &c. 

The  dose  is  one  tablespoonful,  repeated  according  to  circumstances, 
or  from  three  to  six  times  daily.  The  time  of  digging  the  root  is  im- 
material. 

Compound  Peach  Bark  Cordial. — Recommended  by  Dr.  A.  F.  Pat- 
tee,  of  Amesbury,  Mass. — Take  peach  bark  from  the  young  sprouts, 
three  ounces ; blackberry  root  bark  two  ounces ; redberry  bark  one 
ounce  : ginger  root  one  half  ounce ; place  the  whole  in  a covered  ves- 
sel, pour  upon  them  one  and  a half  pints  of  boiling  water,  let  it  stand 
and  steep  two  hours,  then  strain,  and  add  whiskey  one-half  pint,  re- 
fined sugar  one-half  pound.  Use  and  dose  the  same  as  the  blackberry 
root  cordial. 

Elderberry  Syrup. — Take  .the  juice  of  elderberry  one  quart;  boil  it 
to  one  pint ; strain  and  add  two  pounds  of  double  refined  sugar  ; again 
place  it  over  the  fire , so  soon  as  it  shall  have  boiled,  remove  it  from 
the  fire,  and  when  cold,  bottle  it  for  use,  taking  care  to  have  it  wel' 
covered.  With  a less  quantity  of  sugar  there  will  be  danger  of  its 
becoming  mouldy.  As  a gentle  purgative,  this  syrup  is  an  excellent 
medicine,  of  very  pleasant  taste,  and  is  peculiarly  serviceable  to  chil- 
dren who  are  not  easily  induced  to  take  common  medicine.  The  dose 
for  an  adult  is  a wineglassful. 

Raspberry  Royal. — We  find  the  following  in  a newspaper : — During 
the  hot  summer’s  solstice,  when  appetite  fails,  and  universal  lassitude 
lays  hold  of  the  system,  do  not  rush  headlong  to  pulmonic  pills,  phle- 
botomy and  apothecary  practices,  but  seek  to  put  on  muscle  with  some 
simple  renovator  of  your  own  manufacture.  Nothing  better,  I have 
learned  to  think,  for  the  purpose,  than  Raspberry  Royal,  prepared 
thus : 

Four  quarts  of  sound  ripe  berries,  placed  in  a stone  jar — pour  over 
them  a quart  of  the  best  cider  or  wine  vinegar — none  of  the  villian- 
ous  chemical  acid  abominations  will  answer  the  purpose — add  a pound 
of  fine  white  sugar,  and  beat  the  berries  to  a batter  with  a wooden 
pestle.  Then  strain  dry  as  nearly  as  may  be,  through  a strong  linen 
cloth,  and  add  to  the  syrup  thus  obtained  a pint  of  first  class  pale 
brandy.  Bottle  and  use  two  tablespoonfuls  in  a half  pint  tumbler  of 
water. 

Blackberry  Brandy. — The  blackberry  has,  it  is  said,  been  found  by 
the  surgeons  of  the  army  to  be  the  only  sure  and  sovereign  remedy 
for  diarrhea,  if  taken  in  due  time,  even  after  all  other  medicines  hith- 
erto known  have  failed.  Only  the  juice  of  the  berry  should  be  used, 


BEVERAGES. 


805 


which  may  be  preserved  in  the  form  of  jelly,  or  wine,  or  blackberry 
brandy,  which,  according  to  the  most  approved  receipts  is  prepared 
thus : 

To  two  quarts  of  blackberry  juice,  put  one  and  a half  pounds  of 
white  sugar,  one  and  a half  ounces  of  cinnamon,  half  an  ounce  of  nut- 
megs, quarter  of  an  ounce  of  cloves,  one  ounce  alspice ; let  it  sim- 
mer but  for  a few  moments,  and,  when  cool,  add  one  pint  of  ^brandy. 

To  Make  Syllabub. — One  quart  of  rich  milk,  half  a pint  of  wine, 
six  ounces  of  loaf  sugar.  Put  the  sugar  and  wine  in  a bowl.  Have 
the  milk  lukewarm,  and  put  it  in  a pitcher ; when  the  sugar  is  dis- 
solved pour  the  milk  in  with  the  wine.  Hold  the  pitcher  sufficiently 
high  to  raise  a froth  on  the  milk  in  the  bowl.  Grate  nutmeg  over  the 
top. 

Cherry  Water. — We  extract  from  Miss  Johnsons  Cottages  of  the 
Alps  as  follows  : — We  one  day  saw  a decanter  upon  a table  filled  with 
what  we  supposed  to  be  water,  as  it  was  colorless,  and  we  had  never 
seen  any  stronger  liquid  without  some  slight  tinge  of  yellow,  red  or 
purple.  Being  thirsty  we  thought  to  help  ourselves,  and  took  a gen- 
erous draught,  which  in  an  instant  had  pervaded  every  drop  of  blood 
in  our  veins.  It  was  cherry  water , but  surely  deserves  a more  signi- 
ficant appellation.  It  is  made  by  crushing  fresh  cherries,  and  pound- 
ing and  pressing  them,  as  the  juice  is  expressed  from  grapes.  They 
are  then  kept  slightly  warm  till  fermentation  takes  place,  which  some- 
times happens  the  second,  and  often  not  till  the  fourth  week.  The  tub 
remains  covered,  and  the  pulp  is  stirred  every  two  days.  It  can  then 
remain  a long  time  without  injury,  or  be  immediately  distilled  like 
brandy.  So  long  as  it  runs  clear,  it  is  of  the  right  taste  and  consis- 
sistency,  when  the  liquid  is  thick,  it  is  put  back  with  the  pulp  in  the 
still.  To  prevent  its  taking  fire  before  it  begins  to  boil,  it  is  stirred 
violently.  Like  good  wine,  it  improves  with  age.  An  imitation  some- 
times made  of  plums,  but  can  easily  be  detected  by  mixing  with  a 
few  drops  of  water,  when  it  looks  murky,  and  if  rubbed  upon  the  hand 
has  a different  flavor. 


ADULTERATION  OF  LIQUORS. 

An  unpleasant  development  was  recently  made  in  Cincinnati,  con- 
cerning Catawba  brandy.  Responsible  vinters  declared  that  the  pure 
article  would  cost  from  five  to  eight  dollars  a gallon,  adding  that  there 
was  no  genuine  article  of  the  kind  in  the  market — the  quality  gener- 
ally sold  consisting  of  pomace,  whiskey,  and  fusel  oil. 


806 


PRACTICAL  CYCLOPAEDIA. 


Dr.  L.  G.  Miller,  Inspector  of  Liquors  for  Wayne  Co.,  Michigan, 
says  : Out  of  three  hundred  and  eighty  cases  of  whiskey,  inspected 
in  and  near  Detroit,  he  only  found  two  pure.  He  did  not  find  a drop 
of  pure  French  brandy.  Of  one  hundred  and  four  samples  of  gin,  he 
found  but  twenty-nine  genuine.  Out  of  thirty-two  samples  of  Jamai- 
ca rum  he  found  but  nine  genuine.  The  Irish  and  Scotch  whiskeys 
were  pure  generally.  Of  Port  wine,  the  genuine  article  is  seldom 
found. 

In  order  that  persons  may  see  what  kind  of  stuffs  they  drink,  we 
insert  the  following  list  of  recipes  by  which  adulterated  liquors  are 
manufactured,  found  in  possession  of  a liquor  manufacturer  : 

To  forty  gallons  whiskey,  and  in  that  proportion,  more  or  less,  add 
1J  lbs.  unslaked  lime,  f lb.  alum,  1 pint  spirits  nitre  ; stand  twenty- 
four  hours  and  draw  off. 

Ho.  1.  For  making  Common  Brandy. — To  40  gallons  whiskey  pre- 
pared as  above,  8 ounces  dulc.  nitre,  1 gallon  alcohol,  1 gallon  best 
brandy,  add  4 lbs.  loaf  sugar  ; dissolve  and  color  with  burnt  sugar. 

Ho.  2.  For  Making  Best  Brandy. — To  40  galls,  whiskey,  or  pure 
spirits,  add  4 galls,  best  brandy,  5 oz.  tine,  kino,  6 oz.  spirits  nitre ; 
stand  12  hours. 

Ho.  3.  For  Making  Domestic  Gin. — To  40  galls,  whiskey,  8 oz.  dulc. 
nitre,  2 oz.  oil  juniper,  1 oz.  anniseed,  add  4 lbs.  loaf  sugar,  dissolved 
in  1 qt.  alcohol. 

Ho.  4.  For  Making  Hew  England  Rum. — To  40  galls,  whiskey,  add 
1 gall.  Hew  England  Rum,  J oz.  belgoin  root,  3 oz.  orris  root,  1 oz. 
dulc.  nitre,  J oz  alspice. 

Ho.  5.  To  Make  St.  Croix  Rum. — To  40  galls,  whiskey  add  4 galls. 
St.  Croix  Rum,  1J  oz.  oil  carraway,  4 oz.  spirits  nitre,  J oz.  tine,  kino; 
stand  12  hours. 

Ho.  6.  Jamaica  Rum. — To  40  galls,  whiskey,  add  5 galls.  Jamaica 
rum,  1J  oz.  tine,  kino,  4 oz.  spirits  nitre. 

Ho.  7.  Holland  Gin. — To  40  galls,  whiskey,  add  4}  galls.  Holland 
gin,  1}  oz.  oil  juniper,  6 oz.  spirits  nitre;  oil  anniseed  to  suit  the 
taste ; stand  12  hours. 

Ho.  8.  Madeira  Wine. — To  25  galls.  wTell  worked  cider,  add  1 lb. 
cream  tartar,  1 qt.  milk ; stand  12  hours,  and  drain  off,  and  to  every 
5 galls,  add  1 gall,  whiskey. 

Ho.  9.  Port  Wine. — To  5 galls,  of  the  above,  add  J lb.  logwood,  J 
oz.  gum  kino,  boiled  with  J gall,  cider,  down  to  1 pint ; strain  and 
put  it  in. 

Ho.  10.  For  Various  Wines. — To  28  galls,  good  cider  add  1 gall. 


BEVERAGES. 


807 


brandy,  1 lb.  cream  tartar,  5 galls,  of  the  wine  you  wish  to  make  to 
flavor  it,  with  1 pt.  milk  to  settle  it ; stand  24  hours  and  draw  off. 

No.  11.  Peach  Brandy. — To  every  10  galls,  brandy  made  by  recipe 
No.  1,  add  4 lbs.  dried  peaches,  boiled  and  strained. 

No.  12.  To  Prepare  Tine.  Kino. — To  1 pt.  alcohol,  add  1 oz.  gum 
kino. 

No.  13.  Cherry  Brandy. — To  every  10  galls,  made  by  recipe  No. 
1,  add  3 qts.  wild  black  cherries,  beat  up,  stones  and  all,  and  strain. 

No.  14.  Baspberry  Brandy. — To  every  10  galls,  brandy,  made  by 
recipe  No.  1,  add  the  juice  of  5 qts.  raspberries. 

No.  15.  Monongahela  "Whiskey. — To  40  galls,  common  whiskey  add 
1 lbs  dried  peaches,  2 oz.  spirits  nitre,  5 lbs.  sugar,  2 qts.  rye,  burned 
and  ground  like  coffee,  J lb.  alspice,  } lb.  cinnamon,  J-  lb.  cloves ; put 
in  the  ingredients,  and  after  standing  4 days,  draw  off  and  strain  if 
necessary. 

No.  16.  Coloring  for  Port  Wine. — For  a prime  article,  substitute 
for  28  galls.  3 lbs.  rattany  root. 

No.  17.  Blackberry  Wine. — To  30  galls,  whiskey,  add  7 galls,  soft 
water,  60  qts.  blackberries,  4 oz.  tine,  kino,  5 lbs.  loaf  sugar,  1 gall, 
good  brandy  ; stand  one  week. 

No.  18.  Currant  Wine. — To  30  galls,  whiskey,  add  7 galls,  soft  wa- 
ter, 6 lbs.  loaf  sugar,  5 oz.  tine  kino,  1 gall,  good  port  wine,  and  the 
juice  of  30  qts.  good  ripe  currants. 

No.  19.  Coloring  Matter  for  Liquors. — Take  2 lbs.  crushed  sugar, 
put  in  a kettle  that  holds  4 to  6 qts.,  add  \ tumblerful  of  water,  boil 
until  it  is  black,  then  take  off  and  stir  as  you  pour  in  water  to  cool  it. 

No.  20.  Bead  for  Liquors. — To  \ oz.  sulphuric  acid,  add  j-  sweet 
oil,  mix  together  in  a glass  bottle ; 1 drop  is  sufficient  for  1 qt.,  and 
in  that  proportion  for  any  other  quantity. 

No.  21.  Domestic  Bum. — To  40  galls,  whiskey  add  8 oz.  dulc.  nitre, 
1 oz.  oil  carraway,  4 oz.  tine,  kino,  4 lbs.  loaf  sugar,  dissolved  in  1 qt. 
alcohol ; stand  ten  hours. 

No.  22.  Silver  Top  Drink. — One  qt.  water,  3 lbs.  loaf  sugar,  1 tea- 
spoonful oil  lemon,  1 tablespoonful  flour,  with  white  of  5 eggs,  well 
beaten  up,  then  mix  the  above  well  together,  then  divide  it,  and  add 
4 oz.  carb.  soda  in  one  half,  and  3 oz.  tartaric  in  the  other  half,  then 
bottle  for  use. 

The  rascal  said  that  some  of  the  foregoing  receipts  cost  him  one 
hundred  dollars. 


808 


PRACTICAL  CYCLOPAEDIA. 


DOMESTIC  DYES, 

Colors  may  be  divided  into  simple  and  compound.  Blue,  red  and 
yellow  are  simple  colors.  Purple  formed  by  mixing  red  and  blue ; 
green  by  mixing  blue  and  yellow ; orange  by  mixing  red  and  yellow : 
are  compound  colors.  In  dyeing,  a ground  is  sometimes  given  of  one 
color  with  the  intention  of  applying  another  upon  it,  and  thus  produ- 
cing a compound  color.  It  is  important  that  the  water  used  in  dye- 
ing should  always  be  pure.  Pain  water  is  best. 

Wool,  previous  to  being  dyed,  whether  in  the  fleece,  yarn,  or  cloth, 
requires  to  be  cleansed  by  scouring. 

Silk  to  be  dyed  must  be  prepared  with  a cold  solution  of  alum ; if 
used  hot  the  lustre  is  apt  to  be  impaired.  Silks  when  dyed  must  be 
dried  quickly. 

Cotton,  before  it  is  dyed,  should  be  well  scoured  by  an  alkaline  lye, 
and  afterward  washed  in  a stream  of  water,  a-nd  dried.  Aluming  and 
galling  are  the  next  preliminary  processes. 

To  Dye  Black. — To  one  pound  of  cotton  goods,  use  one-half  ounce 
blue  vitriol,  and  two  ounces  extract  of  logwood.  Take  an  iron  kettle 
containing  water  enough  to  cover  what  you  wish  to  color,  bring  thf 
water  to  a scalding  heat,  put  in  the  goods  for  a few  minutes,  then  re- 
move them  from  the  kettle,  drain,  and  add  the  blue  vitriol.  When 
dissolved,  and  the  water  carefully  skimmed,  put  in  the  goods,  let  them 
remain  thirty  minutes,  with  a scalding  heat,  occasionally  airing  them ; 
then  take  out  and  rinse  in  rain  water.  The  vitriol  water  should  next 
be  put  in  a separate  kettle,  and  the  extract  of  logwood  dissolved  in  a 
sufficient  quantity  of  water,  skimmed,  and  brought  to  a scalding  heat ; 
then  put  in  the  goods,  keep  the  dye  at  the  same  heat,  and  let  them  re- 
main thirty  minutes ; air  frequently  ; then  take  out  and  drain.  Pour 
the  vitriol  water  into  the  dye,  then  put  in  the  goods,  letting  them  re- 
main fifteen  minutes.  Cleanse  well. 

One  ounce  extract  of  logwood  to  half  an  ounce  blue  vitriol  is  also 
recommended,  and  for  dying  silk  and  wool  as  well  as  cotton. 

To  Dye  Wool  Black. — Boil  the  wool  for  half  an  hour  in  a liquor  in 
which  two  ounces  of  bichromate  of  potash,  and  one  pound  of  fustic  is 
used  for  every  eight  pounds  of  wool.  Take  it  out  and  air  it,  then  boil 
it  for  a full  hour  in  logwood  liquor  containing  the  extract  of  three 
pounds  of  logwood  chips.  After  this  it  must  be  thoroughly  washed. 
If  it  has  a gray  or  slaty  appearance,-  it  is  a sign  that  it  has  not  re- 
ceived a sufficient  quantity  of  logwood  ; if  it  is  rusty  and  brown,  it  is 


DOMESTIC  DYES. 


809 


a sign  that  the  logwood  liquor  was  too  strong.  Remove  a portion  of 
the  logwood  by  rinsing  the  wool  in  very  delicate  sulphuric  acid,  and 
wash  well  in  warm  water. 

Another  Black  Dye  for  Wool. — It  is  boiled  for  two  hours  in  a de- 
coction of  nutgalls,  and  afterward  kept  for  two  hours  in  a bath  of  log- 
wood and  sulphate  of  iron,  at  a scalding  but  not  a boiling  heat.  Du- 
ring the  operation  it  must  be  frequently  exposed  to  the  air.  The  com- 
mon proportions  are  five  parts  of  galls,  five  of  sulphate  of  iron,  and 
thirty  of  logwood,  for  every  hundred  of  cloth. 

Silk  is  dyed  black  in  the  same  manner. 

Cloth,  before  it  receives  a black  color,  is  usually  dyed  blue,  to  ren- 
der the  black  more  agreeable.  If  the  cloth  be  coarse,  sometimes  a 
brown  from  walnut  peels  is  substituted. 

Black  Dye  for  Cotton  and  Linen. — Cotton  and  linen  are  not  easily 
dyed  a full  black.  The  cloth  dyed  blue  is  steeped  for  twenty-four 
hours  in  a decoction  of  nutgalls,  and  then  put  into  a bath  prepared  of 
acetate  of  iron,  wrung  out  and  dried,  and  the  process  is  continued  till 
the  color  is  deep  enough. 

Another  Black  Dye. — For  three  pounds  of  wool  or  goods  take  one 
pound  sulph.  copper,  boil  it  with  the  goods  half  an  hour,  take  out  the 
goods,  wash  it  well  in  three  or  four  waters,  put  it  in  the  kettle  again 
and  add  one  pound  extract  logwood  and  two  ounces  fustic ; boil  twenty 
minutes,  and  it  is  done. 

To  Dye  Saxon  Blue — Exceedingly  Beautiful. — One  part  of  indigo  is 
dissolved  in  four  parts  of  concentrated  sulphuric  acid;  to  the  solution 
is  added  one  part  of  dry  carbonate  of  potash,  and  then  this  is  diluted 
with  eight  times  its  weight  of  water.  The  cloth  must  be  boiled  in  a 
solution  containing  five  parts  of  alum  and  three  of  tartar  for  every 
thirty-two  parts  of  cloth.  It  is  then  thrown  into  a water  bath  con- 
taining a greater  or  smaller  portion  of  the  diluted  sulphate  of  indigo, 
according  to  the  shade  which  the  cloth  is  intended  to  receive.  In  this 
bath  it  must  boil  till  it  has  acquired  the  desired  color.  This  is  for 
coloring  wool  and  silk. 

Another  way  is  to  boil  the  article  in  alum,  and  then  dip  in  a strong 
solution  of  chemic  blue. 

Another  Blue  Dye  for  Wool  or  Cloth. — Mix  and  boil  one  hour  in 
brass  or  copper  one  and  a half  ounce  cream  of  tartar  and  two  and  a 
half  ounces  alum  for  a pound  of  goods.  With  this,  color  to  the  shade 
you  desire,  add  sufficient  warm  rain  water  to  cover  the  goods.  Put 
the  goods  in  and  boil  a short  time  in  a brass  or  copper  kettle,  stirring 
constantly.  Then  take  the  goods  out,  rinse  in  clean  cold  water,  and 


810 


PRACTICAL  CYCLOPAEDIA. 


hang  up  to  dry.  .An  hour  by  this  method,  is  sufficient  to  produce  a 
very  fine  blue. 

To  Dye  Wool  a very  Dark  Blue. — One  ounce  of  the  prussiate  of 
potash,  half  an  ounce  of  the  sulphate  of  iron,  one  gill  of  the  muriate 
of  tin,  and  the  extract  of  two  pounds  of  chip  logwood  to  five  pounds 
of  wool.  Boil  all  together  for  three  quarters  of  an  hour. 

Another  Blue  Dye. — Take  one  pound  of  oil  of  vitriol  and  put  one 
ounce  of  the  best  indigo  and  a small  lump  of  pearlash ; it  will  fer- 
ment. When  this  is  done,  cork  it  tight,  and  it  is  fit  for  use.  You 
can  graduate  the  color  to  your  fancy,  by  adding  more  or  less  to  the 
water  into  which  you  immerse  the  goods. 

Another. — For  three  pounds  of  goods,  take  three  ounces  chemic,. 
boil  it  with  the  goods  five  minutes,  and  it  is  done.  Or,  equal  quanti- 
ties of  indigo  and  madder  makes  a pretty  blue. 

To  Dye  Linen  and  Muslin  Blue. — Wash  well  to  remove  dressing, 
and  dry ; then  dip  in  a strong  solution  of  sulphate  of  indigo — partly 
saturated  with  potash — and  hang  up.  Dry  a piece  to  see  if  the  color 
is  deep  enough,  if  not,  dip  again. 

Cotton  and  linen  are  dyed  blue  by  a solution  of  one  part  indigo,  one 
part  green  sulphate  of  iron,  and  two  parts  of  quicklime. 

To  Dye  Silk  Blue. — Silk  is  dyed  light  blue  by  a ferment  of  six  parts 
of  indigo,  six  of  potash,  and  one  of  madder.  To  dye  it  dark  blue,  it 
must  previously  receive  a ground  color ; archiel  is  used  for  this  pur- 
pose. 

Blue  Color  for  Stamping. — Take  one  ounce  of  Prussian  blue,  one 
pound  oxalic  acid  and  white  sugar.  By  having  a greater  or  less  quan- 
tity of  water  mixed  with  the  blue  and  thickened  with  gum,  dark  and 
light  shades  will  be  produced,  as  may  be  desired.  Bemember  that 
oxalic  acid  is  a poison  when  tasted. 

To  Dye  Yellow. — Weld,  fustic,  quercitron  bark  and  annatto  are  the 
principal  coloring  matters  for  dyeing  yellow.  The  yellow  dyed  by 
fustic  is  more  permanent,  but  not  so  beautiful  as  that  given  by  weld 
or  quercitron.  Weld  and  quercitron  give  nearly  the  same  color,  and 
the  latter  is  cheapest. 

To  Dye  Wool  Yellow. — Boil  it  for  an  hour  or  more  with  about  one 
sixth  its  weight  of  alum ; then,  without  rinsing  it,  plunge  it  into  a 
bath  of  warm  water  containing  as  much  quercitron  bark  as  equals  the 
weight  of  alum  employed  as  a mordant.  The  cloth  is  to  be  repeatedly 
turned  in  the  boiling  liquid,  till  it  has  acquired  the  intended  color. 
To  deepen  the  color,  a quantity  of  clean,  powdered  chalk,  equal  to  the 
hundredth  part  of  the  weight  of  the  cloth,  is  to  be  stirred  in,  and  the 


DOMESTIC  DYES. 


811 


boiling  to  be  continued  for  eight  or  ten  minutes  longer.  For  very- 
bright  golden  yellows  the  oxide  of  tin  must  be  used  as  a mordant.  If 
a greenish  yellow  is  wished  for,  some  tartar  may  be  added  to  the  dye. 
The  addition  of  a little  cochineal  will  give  an  orange. 

To  Dye  Silk  Yellow. — Take  weld  or  quercitron  bark.  The  propor- 
tion should  be  from  one  to  two  parts  of  bark  to  twelve  parts  of  silk, 
according  to  the  shade  wanted.  The  bark,  tied  up  in  a bag,  should 
be  put  into  the  water  cold,  and  the  temperature  then  raised  to  or^ 
hundred  degrees,  when  the  silk,  previously  alumed,  should  be  dipped 
in,  and  continued  till  it  has  acquired  the  proper  color.  Chalk  or  pearl- 
ash  will  deepen  the  tint. 

To  Dye  Linen  and  Cotton  Yellow. — Use  a mordant  of  acetate  of 
alumina,  prepared  by  dissolving  one  part  of  acetate  of  lead  and  three 
parts  alum  in  a sufficient  quantity  of  water.  The  cloth  is  to  be  soaked 
for  two  hours  in  this  solution,  heated  to  one  hundred  degrees,  wrung 
out  and  dried,  and  the  soaking  and  drying  may  be  repeated ; it  is  then 
barely  wetted  with  lime-water,  and  dried.  If  the  color  is  wished  to 
be  very  bright  and  durable,  the  soaking  and  wetting  with  lime-water 
should  be  repeated  several  times ; the  lime  makes  the  dye  more  per- 
manent. The  dyeing  bath  is  prepared  by  putting  quercitron  bark  into 
cold  water  with  the  cloth,  then  bringing  this  gradually  to  a boiling 
heat ; but  after  this  the  cloth  must  only  remain  a few  minutes,  lest 
the  color  should  acquire  a shade  of  brown. 

Nankeen  yellow  is  dyed  by  a solution  of  red  sulphate  of  iron,  which 
is  combined  with  the  cloth  by  carbonate  of  potash. 

Another  way  to  Dye  Yellow. — Take  three  pounds  of  turmeric  or  of 
any  of  the  coloring  materials  named  above,  and  one  pound  alum  for 
four  pounds  wool  or  other  goods,  and  put  all  into  an  earthen  vessel, 
then  pour  on  hot  water  sufficient  to  cover  the  goods,  keep  them  warm 
over  night,  and  boil  half  an  hour  or  so  in  the  morning  in  brass,  after 
which  take  out,  rinse  in  clean  cold  water,  and  hang  to  dry. 

Another. — For  three  pounds  goods,  take  half  a pound  turmeric,  boil 
five  minutes,  then  add  three  ounces  alum,  half  ounce  muriate  of  tin, 
put  in  the  goods,  boil  ten  minutes,  and  it  is  done.  Or, 

Cut  potato  tops  when  in  flower,  and  express  the  juice ; steep  articles 
in  this  for  forty-eight  hours. 

To  Dye  Wool  Red. — The  coloring  matters  chiefly  employed  for  dye- 
ing red  are,  kermes,  cochineal,  archil,  madder,  carthamus,  Brazil 
wood,  lac,  and  logwood. 

Wool  may  be  dyed  red  by  any  of  these,  according  to  the  shade  le- 
quired.  Cochineal  gives  the  brightest  crimson  : the  best  mordant  is 


812 


PEACTICAL  CYCLOPAEDIA. 


chloride  of  ‘in.  Scarlet  is  a compound  of  crimson  and  yellow;  and, 
to  produce  a bright  scarlet,  the  cloth  must  first  be  dyed  yellow  by 
means  of  any  of  the  yellow  dyes,  and  then  plunged  into  a bath  of  co- 
chineal with  tartar  and  chloride  of  tin.  For  common  crimsons,  alum 
is  used  as  a mordant,  and  the  dye  cochineal;  or,  if  pale  crimson,  a lit- 
tle madder  may  be  added  to  some  cochineal. 

The  most  permanent  color  is  obtained  from  madder.  Analine  and 
cochineal  reds  are  more  beautiful,  but  they  do  not  stand  washing  with 
soap  and  exposure  to  sunlight  like  madder  red. 

To  Dye  Silk  Red. — Silk  is  dyed  red  with  cochineal,  carthamus,  or 
Brazil  wood ; madder  is  not  bright  enough.  Archil  is  used  when  the 
color  is  to  be  lilac.  Silk  cannot  be  dyed  a full  scarlet ; but  a color 
approaching  to  it  may  be  given  by  first  impregnating  the  silk  with 
murio-sulphate  of  tin,  and  afterward  dyeing  it  in  a bath  composed  of 
four  parts  cochineal  and  four  of  quercitron.  Crimson  may  be  given 
by  cochineal  alone ; and  poppy  and  rose  by  an  alkaline  solution  of  car- 
thamus, to  which  lemon  juice  has  been  added. 

To  Dye  Cotton  and  Linen  Red. — Use  madder.  The  color  is  called 
Turkey  red.  The  cloth  is  first  impregnated  with  oil,  then  with  galls, 
and,  lastly,  with  alum ; it  is  then  boiled  for  an  hour  in  a decoction  of 
madder,  and  plunged  into  a lye  of  soda  to  heighten  the  color.  The 
application  of  the  mordant  is  difficult,  but  the  color  produced  is  per- 
manent. Cotton  may  be  dyed  scarlet  by  means  of  murio-sulphate  of 
tin,  cochineal  and  quercitron  bark,  but  the  color  is  fading. 

To  Dye  Madder  Red. — Boil  the  cloth  in  a weak  solution  of  pearh 
ash — an  ounce  to  a gallon  of  water — wash,  dry,  and  then  steep  in  a 
decoction  of  bruised  nutgalls.  After  dyeing,  it  is  to  be  steeped  twice 
in  warm  alum  water,  then  dried  and  boiled  in  a decoction  made  of 
three-quarters  of  a pound  of  madder  to  every  poilnd  of  the  article.  It 
should  then  be  taken  out  and  dried,  and  steeped  in  a second  bath  in 
the  same  manner.  When  dyed,  the  articles  should  be  washed  in  warm 
soap  and  water,  to  remove  a dun-colored  matter  given  out  by  the  mad- 
der. 

To  Dye  Cochineal  Red. — For  each  pound  of  goods,  take  one  ounce 
of  cochineal,  one  ounce  muriate  of  tin,  and  a small  portion  of  cream 
tartar,  put  it  in  the  water  with  the  goods,  boil  ten  minutes.  The  color 
can  be  varied  by  using  more  or  less  muriate  of  tin. 

To  Dye  Crimson. — Take  two  ounces  of  gum  arabic,  and  for  every 
pound  of  goods,  two  ounces  of  cochineal,  and  one  third  of  an  ounce  of 
agaric,  and  one  ounce  of  turmeric;  mix,  and  put  into  your  copper,  and 
when  they  begin  to  boil,  and  the  gum  is  dissolved,  put  your  goods  in ; 


DOMESTIC  DYES. 


813 


let  it  boil  two  hours,  and  then  it  is  dyed.  Wash  it  slightly,  and  dry 
it  in  the  shade.  This  is  excellent  for  s;lk,  but  should  be  tested  before 
relied  on  for  other  goods.  See  above. 

To  Dye  Scarlet. — Solution  of  tin,  four  ounces,  cochineal  and  cream 
of  tartar,  of  each  three  ounces  for  three  pounds  of  goods.  Powder  the 
cochineal  and  rub  through  a bag  into  sufficient  tepid  water  to  cover 
the  goods.  While  warm  add  the  cream  of  tartar  and  let  them  sim- 
mer before  putting  in  the  solution  of  tin.  Wet  your  goods  in  clean 
soft  water,  then  put  them  in  the  dye  and  let  them  steep  till  colored 
enough.  Do  not  wash  the  goods  until  after  they  are  dry.  This  is 
said  to  make  an  excellent  color.  See  above. 

To  Dye  Pink. — Steep  two  ounces  of  cochineal  in  warm  water  until 
the  color  is  thoroughly  extracted,  which  will  take  a couple  of  hours  or 
so,  then  add  half  an  <§unce  cream  of  tartar,  and  after  wetting  the 
goods  in  clean  soft  water  and  wringing  them,  put  them  in  the  dye, 
and  let  them  remain  in  it  a few  minutes  after  bringing  ib  to  a scald- 
ing heat.  This  will  color  three  pounds  of  goods.  The  shade  of  color 
can  be  regulated  by  using  more  or  less  cochineal. 

To  Pink  Silk  Stockings. — Some  clean  soapsuds  should  be  colored 
according  to  the  taste  of  the  manipulator  by  means  of  “pink  saucer,” 
and  the  stockings^  after  having  been  dipped  into  the  suds,  should  be 
placed  on  a clean  cloth  in  the  air  to  dry.  It  is  a good  plan  to  rub 
them  with  flannel  before  they  are  quite  dry,  taking  care  that  the  rub- 
bing be  in  one  direction  only.  During  this  operation,  it  is  as  well  to 
let  them  lie  upon  flannel  until  dry. 

To  Color  Purple. — Purple  is  blue  and  red,  and  comprises  lilac  and 
violet,  which  are  different  shades  of  it.  Wool  is  first  dyed  blue,  and 
then  scarlet,  in  the  usual  manner.  By  mixing  cochineal  with  sulphate 
of  indigo,  the  process  may  be  performed  at  once.  Silk  is  dyed  first 
crimson  by  means  of  cochineal,  and  then  dipped  into  the  indigo  bath. 
Cotton  and  linen  are  first  dyed  blue,  then  galled,  and  dyed  by  oxide 
of  iron. 

Another  way  to  Color  Purple. — One  bushel  of  purslane,  ten  ounces 
of  logwood,  five  ounces  of  alum,  to  four  pounds  of  yarn  or  goods.  Boil 
the  purslane  till  the  strength  is  out,  then  dip  the  articles  in  it  till 
they  are  dyed.  Scald  twenty  or  thirty  minutes.  This  is  said  not  to 
spot  or  fade. 

To  Dye  a Lilac  Color. — The  chloride  of  gold  produces  a beautiful 
lilac  color  on  silk.  Wool  and  other  goods  are  colored  lilac  by  boiling 
a short  time  in  cudbear. 


814 


PEACTICAL  CYCLOPAEDIA. 


To  Dye  Orange. — Orange,  consisting  of  red  and  yellow,  is  produced 
by  a scarlet  or  a crimson,  and  then  dyeing  yellow.  Or, 

Take  four  ounces  fustic,  one-half  ounce  cochineal,  one-eighth  ounce 
cream  of  tartar,  one-half  ounce  muriate  tin,  one  ounce  alum  for  three 
pounds  of  goods  ; boil  ten  minutes,  and  it  is  done.  Or  dye  first  with 
a red  dye  and  then  with  a yellow.  Carthamus  gives  to  silk  an  orange. 

Dove  and  Slate  Colors. — Take  of  copperas,  a teaspoonful,  and  of 
black  tea,  a teacupful,  add  sufficient  water  to  cover  the  goods,  and 
boil  in  an  iron  kettle.  You  can  get  any  shade  you  want  by  adding 
more  or  less  water. 

To  Dye  Buff. — Take  potash,  two  ounces,  annatto,  one  ounce.  Boil 
in  three  quarts  soft  water,  stirring  constantly.  Put  in  the  goods  while 
boiling  and  stirring,  let  them  boil  five  minutes,  then  take  them  out 
and  put  them  instantly  in  cold  water.  Take  *them  out  of  this  imme- 
diately and  without  wringing  hang  them  to  dry.  Before  perfectly 
dry  take  them  down  and  fold  them. 

To  Dye  Brown. — Boil  half  an  hour  with  quarter  of  a pound  of  al- 
um and  two  ounces  cream  of  tartar  for  each  pound  of  wool  or  goods. 
Then  soak  over  night,  red  powder,  half  a pound,  fustic,  quarter  of  a 
pound,  and  logwood,  two  ounces,  in  warm  rain  water  sufficient  to  cover 
the  goods.  Now  take  the  goods  out  of  the  alum  water,  put  them  in 
the  other  and  boil  half  an  hour.  To  make  a dark  brown  add  a table- 
spoonful of  copperas. 

Another  Brown  Dye. — For  three  pounds,  take  one  pound  camwood, 
half  pound  fustic,  half  pound  extract  logwood,  boil  twenty  minutes 
with  the  goods,  then  add  half  pound  sulph.  copper,  and  boil  twenty- 
five  minutes,  and  it  is  done.  Or  steep  in  an  infusion  of  green  walnut 
peels,  or  the  root  of  the  walnut  tree,  birch  bark,  sumach,  &c.,  separ- 
ately or  in  combination. 

Grays,  Drabs  and  Browns. — These  are  produced,  of  various  shades, 
by  dyeing  with  oxide  of  iron,  then  yellow  with  quercitron  or  sumach. 
A good  drab  is  given  by  fustic,  when  the  mordant  is  oxide  of  iron. 

Butternut  Color . — Place  alternate  layers  of  butternut  bark,  (the 
rough  portions  being  removed,)  and  wool,  yarn  or  cloth,  in  any  con- 
venient vessel,  as  a large  trough,  fill  with  water  and  place  a weight 
on  the  top.  Every  day  spread  the  goods  in  the  sun  to  air.  This  will 
set  the  dye.  Or  place  the  bark  and  yarn  in  alternate  layers  in  an  iron 
kettle,  filled  with  water,  and  warm  over  the  fire  two  or  three  times  a 
day,  airing  in  the  sun  each  day.  The  latter  method  produces  the 
darkest  color. 

Green. — Green,  being  composed  of  blue  and  yellow,  the  wool,  silk, 


DOMESTIC  DYES. 


815 


or  linen  is  first  dyed  blue,  then  yellow,  by  any  of  the  processes  de- 
scribed above.  When  sulphate  of  indigo  is  used,  all  the  ingredients 
are  mixed  together,  which  produces  Saxon  green.  Other  shades,  as 
pea  green,  grass  green,  sea  green,  &c.,  are  produced  by  employing 
various  proportions  of  yellow  and  blue  dyes,  according  to  the  experi 
ence  and  taste  of  the  dyer.  Or, 

For  three  pounds  of  goods,  take  one  pound  fustic,  boil  five  minutes, 
then  add  three  ounces  of  alum  and  two  ounces  chemic,  put  in  the 
goods,  boil  five  minutes,  and  it  is  done.  You  can  vary  the  color  by 
using  more  or  less  chemic.  Or, 

Boil  the  article  in  alum,  and  then  in  a solution  of  indigo  mixed  with 
any  of  the  yellow  dyes,  until  the  proper  color  is  obtained. 

Olive . — Olive  is  obtained  by  adding  blue  to  orange,  or  by  a blue, 
yellow,  and  madder  bath. 

Cinnamon  Color. — This  is  produced  by  dyeing  with  slight  madder 
color  before  orange.  Silk  receives  this  color  by  logwood,  Brazil  wood, 
and  fustic,  mixed ; cotton  and  linen  by  weld  and  madder. 

Salmon  Color. — Dissolve  quarter  of  a pound  each  of  soap  and  an- 
nato  in  sufficient  water  to  cover  one  pound  of  yarn  or  goods.  Rinse 
the  goods  in  warm  rain  water  and  then  boil  them  in  the  mixture  half 
an  hour.  More  or  less  annatto  may  be  used  according  to  the  shade* 
wanted. 

Coloring  Feathers. — F eathers  may  be  dyed  any  shade  of  blue  by  in- 
digo, or  they  may  be  dipped  in  the  dye  for  silk.  Dye  black  the  same 
as  cloth.  For  yellow  steep  in  a solution  of  acetate  of  allumina,  then 
dip  in  a bath  of  weld  or  turmeric.  Feathers  may  also  be  dyed  yellow 
by  boiling  them  in  a strong  decoction  of  quercitron  and  a few  drops 
of  the  muriate  of  tin.  To  dye  red  dip  them  in  a solution  of  acetate 
of  allumina,  then  in  a decoction  of  Brazil  wood,  boiling  hot.  This  will 
give  a deep  color.  If  crimson  is  wanted,  after  coloring  red  as  direct- 
ed, then  dip  them  in  a bath  of  cudbear. 

Feathers  may  be  dyed  a scarlet  color  by  boiling  them  in  a clean  tin 
vessel  with  some  water,  ground  cochineal,  a little  cream  of  tartar,  and 
a few  drops  of  the  muriate  of  tin.  Put  these  ingredients  into  the 
vessel,  and,  when  boiling,  place  the  feathers  therein,  and  boil  for  fif- 
teen minutes ; then  take  them  out  and  wash  them  in  cold  water.  This 
color  is  permanent,  and  one  ounce  of  cochineal  will  dye  one  pound  of 
feathers,  which  should  be  washed  in  soap  before  being  dyed.  Thev 
are  dyed  pink  or  rose  color  by  lemon  juice  and  safflower. 

To  Color  Kid  Gloves  Purple. — Sew  up  the  tops  to  prevent  staining 
the  insides,  then  sponge  or  brush  the  outsides  twice  with  two  ounces 


816 


PRACTICAL  CYCLOPAEDIA. 


logwood  and  one  ounce  roche  alum  boiled  in  one  quart  of  soft  water 
till  more  than  half  is  evaporated,  strained  and  cooled  before  using. 
Bub  off  the  loose  dye  with  a piece  of  flannel,  and  then  with  a sponge 
give  a coating  of  the  white  of  egg  beat  to  a froth.  The  stain  on  the 
hands  can  be  washed  off  with  a little  vinegar. 

The  Warmth  of  Colors. — Place  upon  the  surface  of  snow,  as  upon 
the  window  sill,  in  bright  daylight  or  sunshine,  pieces  of  cloth  of  the 
same  size  and  quality,  but  of  different  colors,  black,  blue,  green,  yel- 
low, and  white ; the  black  cloth  will  soon  melt  the  snow  beneath  it, 
and  sink  downwards ; next  the  blue,  and  then  the  green ; the  yellow 
but  slightly ; but  the  snow  beneath  the  white  cloth  will  be  the  same 
as  at  first. 

To  Color  Ivory . — Boil  the  bracelet  or  other  article  for  some  time  in 
a decoction  of  logwood  and  then  steep  it  in  a solution  of  acetate  of 
iron,  and  it  will  be  a beautiful  deep  black.  To  stain  ivory  blue,  it 
should  be  immersed  for  some  time  in  a dilute  solution  of  sulphate  of 
indigo,  partly  saturated  with  potash.  Green — Boil  it  in  a solution  of 
verdigris,  in  vinegar.  Bed  requires  the  ivory  to  be  dipped  in  a dyer’s 
tin  mordant,  and  then  to  be  put  into  a hot  decoction  of  Brazil  wood 
(half  a pound  to  a gallon  of  water)  or  cochineal. 


CLOTHING,  FUBS,  BOOTS  AND  SHOES. 

DRESS. 

Never  be  above  your  calling,  nor  be  afraid  to  appear  dressed  in 
accordance  with  the  business  you  are  performing.  Bichness  of  dress 
contributes  nothing  to  a man  of  sense  but  rather  makes  his  sense  in- 
quired into.  The  more  the  body  is  set  off,  the  less  the  mind  appears. 
The  plainer  the  dress,  with  greater  lustre  does  beauty  appear.  Vir- 
tue is  the  greatest  ornament,  and  good  sense  the  best  equipage.  F e- 
male  loveliness  never  appears  to  so  great  an  advantage  as  when  set  off 
by  simplicity  of  dress.  No  artist  ever  paints  angels  with  towering 
feathers  and  grand  jewelry ; and  our  dear  human  angels,  if  they  would 
make  good  their  title  to  that  name,  should  carefully  avoid  tawdry  or- 
naments, wnich  properly  belong  to  Indian  squaws  and  xAfrican  princes. 
A vulgar  taste  is  not  redeemed  by  gold  or  diamonds.  If  a woman 
wishes  to  be  a general  favorite  with  her  female  acquaintances,  she  has 
only  to  permit  them  to  outdress  her.  The  more  intent  they  are  on 


CLOTHING,  FURS,  BOOTS  AND  SHOES. 


817 


gewgaws  and  decorations,  the  more  profound  will  be  the  respect  for 
her  who  totally  disregards  them.  Let  any  one  look  amongst  his  or 
her  friends  and  see  if  she  who  is  most  beloved  is  not  one  of  less  pre- 
tension to  fancy  than  those  around  her. 

In  the  families  of  many  of  the  nobility  and  gentry  of  England,  pos- 
sessing an  annual  income  which  itself  would  be  an  ample  fortune, 
there  is  greater  economy  of  dress  and  more  simplicity  in  the  furnish- 
ing of  the  dwelling,  than  there  is  in  many  of  the  houses  of  our  citi- 
zens, who  are  barely  able  to  supply  the  daily  wants  of  their  families 
by  the  closest  attention  to  their  business.  They  are  generally  clothed 
in  good  substantial  stuffs,  and  a display  of  fine  clothing  is  reserved  for 
great  occasions.  The  furniture  of  the  mansions,  instead  of  being  turn- 
ed out  of  doors  every  few  years  for  new  and  more  fashionable  styles, 
is  the  same  which  the  ancestors  of  the  families  for  several  generations 
have  possessed ; substantial  and  in  excellent  preservation,  but  plain 
and  without  any  pretensions  of  elegance. 

Dress  may  be  neat  without  being  extravagant  or  foolish.  We  are 
almost  inclined  to  think  that  every  person,  and  especially  all  young 
persons,  should  be  encouraged  and  expected  to  dress  themselves  with 
some  degree  of  fresh  care  during  the  after  part  of  each  day.  It  may 
cost  a little  time  (it  certainly  should  not  be  allowed  to  cost  much,)  but 
it  will  be  apt  to  increase  a person’s  self  respect  and  that  comfortable 
feeling  of  being  allied  and  equal  to  the  better  part  of  the  social  world, 
which  is  so  desirable  for  all,  and  especially  for  the  young.  Not  long 
since,  a lady  whose  ideas  were  thought  by  many  to  be  above  her  cir- 
cumstances, would  insist  on  all  her  children  dressing  for  the  afternoon 
neatly  though  plainly,  but  never  remaining  in  their  morning  attire. 
To  wash,  to  arrange  the  hair,  and  to  be  always  dressed  in  the  after- 
noon, not  for  company  but  for  home  life,  became  a habit  of  all  the 
young  people  of  that  house  from  childhood,  not  without  some  remarks 
from  less  painstaking  neighbors.  At  last,  one  of  the  children,  a bright, 
but  rather  self-willed  girl,  remarked,  “ I think  we  all  feel  so  much 
more  inclined  to  be  orderly  and  good  when  we  are  dressed  for  the  af- 
ternoon.” This  remark,  made  casually  to  the  mother,  was,  she  said, 
an  abundant  reward  for  all  the  extra  trouble  and  care  of  the  arrange- 
ment. 

It  is  not  expensive,  but  rather  economical  than  otherwise,  to  pay 
this  sort  of  attention  to  dress.  A little  extra  washing  which  it  may 
cost  is  nothing  to  what  is  saved  by  the  habitual  carefulness  not  to  soil 
one’s  clothes.  The  sloven  is  the  most  extravagant,  generally  speak- 
ing, of  any  one  in  dress.  So  also  the  time  that  it  may  take  is  noth- 
52 


818 


PRACTICAL  CYCLOPAEDIA. 


ing,  compared  to  tlie  habit  of  order,  of  system,  and  of  having  time  for 
everything.  It  promotes  self  respect  and  pleasant,  social  feelings. 
The  man,  woman  or  child,  who  feels  habitually  worse  dressed  than 
near  neighbors,  will  be  apt  to  shrink  from  society  and  behave  awk- 
wardly in  it.  This  will  make  others  shrink  from  them,  and  produce 
a sort  of  warfare  and  antagonism  most  undesirable  and  sure  to  check 
the  flow  of  those  benevolent  and  social  feelings  which  are  the  source 
of  the  purest  and  best  earthly  joys,  and  much  of  all  our  usefulness. 
For  all  this  a person  must  have  no  thought  of  care  or  pride  of  where- 
withal they  are  clothed  while  in  company. 

There  are  some  would-be  philosophers  who  can  not  see  the  reason- 
ableness of  all  this.  Let  them  watch  the  effect  which  the  Sunday  at- 
tire has,  especially  upon  the  working  portion  of  society,  when  parents 
and  children  all  have  time  and  dress  for  the  Sabbath  school,  the  church 
or  the  private  walk,  or  the  family  fireside.  Does  not  all  this  produce 
greater  mutual  respect  upon  the  members  of  the  same  family,  among 
neighbors  and  friends,  greater  self  respect  in  nearly  all  and  a quiet- 
contentment  and  enjoyment  of  existence,  most  of  all  things  conducive 
to  order  and  improvement  ? Let  those  families  who  neglect  all  such 
habits  be  observed,  and  they  will  almost  uniformly  be  found  disorder- 
ly and  wasteful  of  far  more  than  all  the  cost  of  attending  to  such 
matters. 

We  have  known  of  authors  who  have  found  it  necessary  to  dress 
before  writing  their  best  things,  of  ministers  who  must  put  on  a clean 
shirt  in  order  to  write  as  well  as  deliver  a good  sermon,  and  of  orators 
who  felt  all  the  more  able  to  command  their  audiences  for  being  neat- 
ly and  exactly  dressed.  No  doubt  there  are  many  exceptions  to  all 
this.  But  those  who  have  much  to  do  with  public  life  will  have  found 
that  success,  while  not  to  be  attained  by  fine  or  expensive  clothing  of 
a shiny  newness,  is  yet  very  greatly  assisted  by  a scrupulous  neatness, 
and  all  that  care  and  cleanliness  which  makes  and  assists  a proper 
self  respect. 

Lavater,  the  man  who,  long  before  the  birth  of  phrenology  wrote  a 
clever  book  on  physiognomy,  gives  a good  opinion  of  people  who  are 
fond  of  dressing  well,  and  throws  something  more  than  suspicion  on 
ladies  who  are  careless  of  their  apparel.  He  says : Young  women 
who  neglect  their  toilette  indicate  in  this  very  particular  a disregard 
of  order,  a deficiency  in  taste,  and  the  qualities  which  inspire  love. 


CLOTHING,  FURS,  BOOTS  AND  SHOES. 


819 


HOW  YOUNG  LADIES  CAN  DRESS  WELL  ON  A LIMITED  ALLOWANCE. 

Never  buy  conspicuous  articles  of  dress,  or  colors  which  are  not 
likely  to  harmonize  generally  with  others.  Though  brilliant  colors 
may  be  arranged  so  as  to  look  very  beautiful  in  dress,  you  will  find  it 
wiser  to  select  quiet  shades  which  will  never  jar  with  each  other. 
Your  dress  need  not,  however,  be  grim-looking  on  this  account,  as  a 
little  exercise  of  taste  will  show  you  how  to  relieve  it — by  a tiny  knot 
of  bright  ribbon,  a pretty  little  tuft  of  gay  colored  feathers  in  your 
black  or  gray  hat,  or  such  like  pleasing  reliefs. 

Do  not  spend  money  on  evanescent  fashions,  or  in  the  various  et- 
ceteras which  run  away  with  so  many  young  ladies’  pocket  money. 
Many  articles  of  dress  are  very  graceful  and  pretty  where  a girl  has 
money  to  spend  on  what  will  probably  be  out  of  fashion  next  month, 
or  too  much  run  upon  to  be  any  longer  lady-like.  I allude  to  such 
things  as  expensive  neck  scarfs,  fanciful  patterns  of  collars  and  cuffs, 
especially  lace  ones,  elaborate  bed-room  slippers,  &c.  Your  dress  need 
never  be  unfashionable,  but  you  should  not  attempt  to  make  yourself 
conspicuously  fashionable. 

Try  to  have  a system  in  your  dress,  or  what  I may  almost  call  a 
style  of  your  own,  modified  to  some  extent  by  the  fashion  of  the  day 
I have  a friend  who  always  makes  a rule  of  wearing  plain  skirts,  even 
though  others  are  generally  being  trimmed.  I merely  mention  this 
as  an  instance  of  what  I mean.  Far  from  being  marked  for  - dressing 
poorly,  the  young  lady  in  question  is  generally  admired  for  her  “ sim- 
ple but  distingue  ” style  of  dress.  Be  careful  to  pay  for  everything 
when  you  buy  it. 

INFLUENCE  OF  COLORS  UPON  THE  COMPLEXION. 

Any  colored  objects,  as  bonnet  trimmings  or  draperies,  in  the  vicin- 
ity of  the  countenance,  change  its  color;  but  clearly  to  trace  that 
change  we  must  know  what  the  cast  of  complexion  is.  This  varies 
infinitely,  but  we  recognize  two  general  sorts,  light  and  dark,  or  blonde 
and  brunette.  In  the  blondes  or  fair-complexioned  the  color  of  the 
hair  is  a mixture  of  red,  yellow,  and  brown,  resulting  in  a pale  orange 
browTn.  The  skin  is  lighter,  containing  little  orange,  but  with  varia- 
ble tinges  of  light  red.  The  blue  eye  of  the  blonde  is  complementary 
to  the  orange  of  the  hair.  In  brunettes  the  hair  is  black,  and  the 
skin  dark,  or  of  orange  tint.  The  red  of  the  brunette  is  deeper  or 
less  rosy  than  that  of  the  blonde.  Now  the  same  colors  affect  these 


820 


PRACTICAL  IfYCLOPJEDIA. 


two  styles  of  complexion  very  differently.  A green  setting  in  bonnet 
or  dress  throws  its  complement  of  red  upon  the  face.  If  the  complex- 
ion be  pale  and  deficient  in  ruddy  freshness,  or  admits  of  having  its 
rose-tint  a little  heightened,  the  green /will  improve  it,  though  it 
should  be  delicate  in  order  to  preserve  harmony  of  tone.  But  green 
changes  the  orange  hue  of  the  brunette  into  a disagreeable  brick  red. 
If  any  green  at  all  be  used,  in  such  case  it  should  be  dark.  For  the 
orange  complexion  of  brunette  the  best  color  is  yellow.  Its  comple- 
mentary, violet,  neutralized  the  yellow  of  the  orange  and  leaves  the 
red,  thus  increasing  the  freshness  of  the  complexion.  If  the  skin  be 
more  yellow  than  orange,  the  complementary,  violet,  falling  upon  it, 
changes  it  to  a dull  pallid  white.  Blue  imparts  its  complementary, 
orange,  which  improves  the  yellow  hair  of  the  blonde,  and  enriches 
white  complexions  and  light  flesh  tints.  Blue  is  therefore  the  stand- 
ard color  for  a blonde,  as  yellow  is  for  a brunette.  But  blue  injures 
the  brunette  by  deepening  the  orange,  which  was  before  too  deep. 
Violet  yellows  the  skin,  and  is  inadmissible  except  where  its  tone  is 
so  deep  as  to  whiten  the  complexion  by  contrast.  Bose-red,  by  throw- 
ing green  upon  the  oomplexion,  impairs  its  freshness.  Bed  is  object- 
ionable, unless  it  be  sufficiently  dark  to  whiten  the  face  by  contrast  of 
tone.  Orange  makes  light  complexions  blue,  yellow  ones  green,  and 
whitens  the  brunette.  White,  if  without  lustre,  has  a pleasant  effect 
with  light  complexions;  but  dark  or  bad  complexions  are  made  worse 
by  its  strong  contrast.  Fluted  laces  are  not  liable  to  this  objection, 
for  they  reflect  the  light  in  such  a way  as  to  produce  the  same  effect 
as  gray.  Black  adjacent  to  the  countenance  makes  it  lighter.  For 
the  above  excellent  hints  we  are  indebted  to  Youman’s  Hand  Book 
of  Household  Science. 

HOW  TO  DRESS  FOR  A PHOTOGRAPH. 

A lady  or  gentleman,  having  made  up  her  or  his  mind  to  be  photo- 
graphed, naturally  considers,  in  the  first  place,  how  to  be  dressed  so 
as  to  show  off  to  the  best  advantage.  This  is  by  no  means  such  an 
important  matter  as  many  might  imagine.  Let  me  offer  a few  words 
of  advice  touching  dress.  Orange  color,  for  certain  optical  reasons, 
is,  photographically,  black.  Blue  is  white  ; other  shades  or  tones  of 
color  are  proportionately  darker  or  lighter  as  they  contain  more  or 
less  of  these  colors.  The  progressive  scale  of  photographic  color  com- 
mences with  the  lightest.  The  order  stands  thus  : white,  light-blue, 
violet,  pink,  mauve,  dark-blue,  lemon,  blue-green,  leather-brown,  drab, 


CLOTHING  FURS,  BOOTS  AND  SHOES. 


821 


cerise,  magenta,  yellow  green,  dark-brown,  purple,  red,  amber,  morone, 
orange,  dead  black.  Complexion  has  to  be  much  considered  in  con* 
nection  with  dress.  Blondes  can  wear  much  lighter  colors  than  bru- 
nettes ; the  latter  always  present  better  pictures  in  dark  dresses,  but 
neither  look  well  in  positive  white.  Violent  contrasts  of  color  should 
be  especially  guarded  against.  In  photography  brunettes  possess  a 
great  advantage  over  their  fairer  sisters.  The  lovely  golden  tresses 
lose  all  their  transparent  brilliancy,  and  are  represented  black,  whilst 
the  “ bonnie  blue  e’e,”  theme  of  rapture  to  the  poet,  is  misery  to  the 
photographer,  for  it  is  put  entirely  out.  The  simplest  and  most  effec- 
tive way  of  removing  the  yellow  color  from  the  hair,  is  to  powder  it 
nearly  white ; it  is  thus  brought  to  about  the  same  photographic  tint 
as  in  nature.  The  same  rule,  of  course,  applies  to  complexions.  A 
freckle  quite  invisible  at  a short  distance  is,  on  account  of  its  yellow 
color,  rendered  more  painfully  distinct  when  photographed.  The  puff- 
box  must  be  called  in  to  the  assistance  of  art.  Here  let  me  intrude 
one  word  of  general  advice.  Blue,  as  we  have  seen,  is  the  most  readi- 
ly affected  by  light,  and  yellow  the  least ; if,  therefore,  you  would 
keep  your  complexion  clear  and  free  from  tan  and  freckles  whilst  ta- 
king your  delightful  rambles  at  the  sea-side,  discard  by  all  means  the 
blue  veil,  and  substitute  a. dark  green  or  yellow  one  in  its  stead.  Blue 
tulle  offers  no  more  obstruction  to  the  actinic  rays  of  the  sun  than 
white.  Half  a yard  of  yellow  net,  though  not  very  becoming,  will  be 
found  very  efficacious,  and  considerably  cheaper  than  a quart  of  kaly- 
dor.  The  cause  of  freckles  is  simple  enough.  It  is  nothing  more 
than  the  darkening  of  the  salts  of  iron  contained  in  the  blood  by  the 
action  of  light.  A freckled  face  is,  therefore,  an  animated  photograph. 

HOW  TO  PREPARE  SAFETY  CLOTHING. 

Mrs.  Longfellow,  wife  of  the  distinguished  poet,  was  seated  in  her 
library,  at  her  residence  in  Cambridge,  Massachusetts,  in  the  act  of 
making  seals  with  sealing  wax,  when  a bit  of  paper  lighted  and  fell 
upon  her  dress,  which  caught  fire,  and  before  it  could  be  extinguished 
she  was  terribly  burned,  from  which  she  died  after  intense  suffering. 
This  is  only  one  of  thousands  of  deaths  occasioned  by  accidental  burn- 
ing of  ladies’  and  childrens’  dresses.  The  dresses  commonly  worn  m 
warm  weather  are  composed  of  muslin,  and  such  like  inflammable  ma- 
terials. These  fabrics  may  be  prepared  at  a very  small  cost  to  render 
them  safe  against  such  accidents. 

Three  salts  have  been  found  which  may  be  successfully  employed  : 


822 


PRACTICAL  CYCLOPEDIA. 


the  phosphate  and  sulphate  of  ammonia,  and  the  tungstate  of  soda. 
To  apply  them,  the  phosphate  of  ammonia  is  mixed  with  half  its  weight 
of  the  hydro-chlorate  of  ammonia,  and  twenty  per  cent  of  this  mixture 
is  dissolved  in  water,  in  which  the  muslin  is  to  be  immersed.  A so- 
lution of  seven  per  cent  of  the  sulphate  of  ammonia  produces  a simi- 
lar result,  and  it  is  the  most  economical  salt  that  can  be  employed  for 
the  purpose.  But  the  best  solution  for  dresses,  &c.,  which  require  to 
be  finished  with  a hot  flat-iron,  is  that  of  the  tungstate  of  soda:  about 
twenty  per  cent  of  which  should  be  used  in  the  solution.  To  obtain 
the  best  effects,  these  solutions  should  be  applied  to  the  dresses  after 
they  are  starched  and  dried.  Acid  tungstates,  borax,  and  alum,  al- 
though they  render  muslins  uninflammable,  tend  to  injure  the  strength 
of  the  material.  The  sulphate  and  phosphate  of  ammonia  should  be 
employed  on  cotton  and  linen  fabrics  that  do  not  require  to  be  ironed ; 
the  tungstate  of  soda  for  those  that  are  to  be  ironed.  The  latter  there- 
fore is  the  safest  substance  for  use  in  families. 

* TO  PREVENT  PRINTS  FROM  FADING. 

The  dress  should  be  washed  in  lather,  and  not  by  applying  the  soap 
in  the  usual  way  direct  upon  the  muslin.  Make  a lather  by  boiling 
soap  and  water  together ; let  it  stand  until  it  is  sufficiently  cool  for 
use,  and  previously  to  putting  the  dress  into  it,  throw  in  a handfull 
of  salt;  rinse  the  dress  without  wringing  it,  in  clear,  cold  water,  into 
avhich  a little  salt  has  been  thrown ; remove  it  and  rinse  it  in  a fresh 
supply  of  clear  water  and  salt.  Then  wring  the  dress  in  a cloth  and 
hang  it  to  dry  immediately,  spreading  as  open  as  possible,  so  as  to 
prevent  one  part  lying  over  another.  Should  there  be  any  white  in 
tne  pattern,  mix  a little  blue  in  the  water. 

A TEST  FOR  ARSENIC  IN  DRESSES. 

Dr.  Letheby  recommends  the  following  method  of  detecting  the 
presence  of  arsenic  in  wreaths  and  dresses : 

“ Put  a drop  of  strong  liquid  ammonia  (liquor  ammonise,  the  drug- 
gist calls  it,)  upon  the  green  leaf,  or  dress,  or  paper,  and  if  it  turns 
blue,  copper  is  present ; and  copper  is  rarely,  if  ever,  present  in  these 
tissues  and  fabrics  without  arsenic  being  also  present — the  green  com- 
pound being  arsenite  of  copper.  I have  tested  papers  and  dresses  in 
this  manner  more  than  a hundred  times,  and  have  never  failed  to  dis- 
cover arsenic  when  the  ammonia  changes  the  green  into  blue.  It  is, 


CLOTHING,  FURS,  BOOTS  AND  SHOES. 


823 


therefore,  indirectly,  a very  reliable  test;  and  if  every  lady  would 
carry  with  her,  when  she  is  shopping,  a small  phial  of  liquid  ammonia, 
instead  of  the  usual  scent-bottle,  the  mere  touch  of  the  wet  stopper  on 
the  suspicious  green  would  betray  the  arsenical  poison,  and  settle  the 
business  immediately.” 


HOW  TO  FOLD  A DRESS. 

Miss  S.  R.  Bowman,  of  Philadelphia,  communicates  to  the  Ameri- 
can Agriculturist  the  following:  Take  the  exact  quarters  of  the  dress, 
from  the  bottom  of  the  skirt  to  the  sleeves,  double  them  together  with 
the  bosom  out ; then  on  a bed  lay  the  skirt  perfectly  smooth,  and  be- 
gin at  the  bottom  to  fold  it  up  just  the  width  of  the  trunk  or  drawer. 
The  waist  and  sleeves  will  fold  nicely  together. 

TO  MAKE  CLOTH  WATER  PROOF. 

Dissolve  one  ounce  of  alum  and  an  equal  quantity  of  the  sugar  of 
lead  in  one  gallon  of  water,  then  allow  the  sediment  to  fall  to  the  bot- 
tom of  the  vessel.  Now  take  the  clear  liquid,  warm  it,  immerse  the 
cloth  in  it  and  hang  it  up  to  dry ; after  which  it  will  repel  water,  but 
air  will  pass  through  it  freely.  It  is  not  so  perfectly  water  proof  as  an 
india-rubber  composition. 

2.  Dissolve  one  pound  of  alum  in  two  gallons  of  hot  water,  and  mix 
them  together,  when  double  decomposition  will  be  effected,  and  the 
acetate  of  alum  and  sulphate  of  lead  will  be  formed.  This  solution 
will  render  cloth  water  proof.  Immerse  the  cloth  in  the  clear  liquor 
after  the  sediment  has  settled ; take  it  out  and  dry  it  in  a warm  room. 

3.  Cloth  of  any  description  may  be  rendered  water  proof  thus : Take 
a quarter  of  an  ounce  of  yellow  soap  and  a gallon  of  rain  water  ; boil 
it  for  twenty  minutes ; skim,  and  when  cold  put  in  the  cloth : let  it 
soak  for  twenty-four  hours;  take  it  out  and  hang  up  to  drain,  and 
when  it  is  half  dry  put  it  into  a solution  of  half  a pound  of  alum,  quar- 
ter of  a pound  of  sugar  of  lead,  dissolved  in  four  gallons  of  rain  water. 
When  the  cloth  has  been  thoroughly  soaked,  hang  it  up  to  dry.  This 
will  Hot  alter  the  appearance  of  the  cloth  and  it  will  resist  many  hours 
of  r&in.  Remember  that  sugar  of  lead  is  poison. 

4.  Take  one  pound  of  common  brown  soap,  cut  it  up  into  small  pie- 
ces t nd  dissolve  it  in  hot  water.  In  another  vessel  dissolve  one  pound 
of  aJ  im  in  hot  water,  the  quantity  of  which  (in  both  cases,)  should  be 
Buf$  lent  to  enable  the  operator  to  freely  handle  twenty  yards  of  cot- 


824 


PRACTICAL  CYCLOPAEDIA. 


ton  clotli.  Now  immerse  tlie  cloth  in  the  first  liquid,  and  open  out 
the  folds  so  as  to  let  every  part  receive  its  share  of  the  soap.  This 
will  take  about  fifteen  minutes  handling.  The  cloth  is  now  lifted  and 
squeezed  to  press  out  some  of  the  water ; then  it  is  plunged  under  the 
hot  alum  liquor  and  handled  for  about  a quarter  of  an  hour,  after 
which  it  is  dried.  When  dried  in  a temperature  of  150°  Fahrenheit, 
the  cloth  is  superior  in  quality  to  that  dried  in  the  atmosphere.  The 
alum  and  soap  form  an  artificial  leather — an  insoluble  compound — in 
the  pores  of  the  cloth. 

5.  Another  process  is  as  follows  : — Take  one  pound  of  alum  and 
half  a pound  of  sulphate  of  copper  (blue  vitriol)  and  dissolve  them  in 
thirty  gallons  of  boiling  water  and  boil  the  cloth  in  this  liquid  for 
half  an  hour ; then  take  it  out  and  dry  in  a warm  room.  Cloth  thus 
treated  will  repel  rain,  which  will  run  from  its  surface  like  water  from 
a ducks  back,  and  yet  perspiration  will  pass  freely  through  its  pores. 
This  is  a good  method  for  treating  capes  of  woolen  cloth,  and  it  has 
been  used  for  this  purpose  in  the  French  army.  Oil-cloth  and  India 
rubber  water-proof  clothes  soon  render  the  persons  who  wear  them 
very  feeble,  because  they  prevent  the  escape  of  carbonic  acid  gas  from 
the  pores  of  the  body. 

6.  Boiled  linseed  oil  containing  about  an  ounce  of  the  oxyd  of  man- 
ganese, or  litharge,  to  the  quart,  will  make  an  excellent  water-proof 
coating  for  cotton  or  linen  cloth.  Put  on  several  coats  with  a brush, 
and  allow  each  to  dry  perfectly. 

For  Cheap  Oil  Cloth. — Ochre,  mixed  with  paste,  makes  a good  foun- 
dation ; it  fills  up  the  cloth  and  makes  it  better  to  paint  upon. 

WEARING  FUR. 

We  never  see  the  fur  capes,  so  common  in  winter,  without  a shud- 
der at  the  mischief  we  know  they  are  doing.  If  their  warmth  is  no 
more  than  comfortable,  then  it  follows  that  the  ordinary  clothing  of 
the  vital  parts  of  the  body  is  insufficient,  and  the  system  is  in  a chro- 
nic. shiver  except  when  the  fur  cape  is  on.  If  suitable  winter  clothing  is 
habitually  worn,  then  the  fur  is  too  heavy  an  addition,  and  over  heat- 
ing, followed  by  dangerous  chilliness  upon  its  removal,  is  the  regular 
consequence  of  wearing  it.  Either  way  the  throat  and  chest  suffer. 
If  fur  capes,  fit  only  for  the  coldest  weather,  were  only  worn  at  such 
times,  they  would  be  less  injurious ; but  everybody  knows  that  if  a 
lady  has  a handsome  set  of  furs  she  will  sport  them,  in  full  equipment, 
at  all  times  through  our  variable  season,  not  excepting  the  mid-winter 


CLOTHING,  FURS,  BOOTS  AND  SHOES. 


825 


thaw  that  feels  like  summer.  There  are  ways  enough  of  wearing  fur, 
the  most  beautiful  and  useful  of  winter  luxuries  in  dress,  without  thus 
abusing  it. 

The  Care  of  Furs. — To  preserve  these  articles  with  entire  safety, 
shake  them  thoroughly  in  order  that  any  moth  already  in  them  may 
be  dislodged,  then  place  them  in  close  cotton  or  linen  bags,  and  tie  the 
bags  as  tightly  as  possible  to  exclude  the  miller,  and  there  will  be  no 
danger  of  damage  from  the  moth.  Or  roll  the  furs  into  compact,  close 
bundles,  and  wrap  around  them  two,  three  or  more  wrappings  of  un- 
broken paper,  in  such  a manner  as  to  prevent  the  ingress  of  the  in- 
sects. If  this  be  properly  done,  they  may  be  put  where  most  conven- 
ient, in  a dark  place  or  light  one,  in  a tight  drawer  or  on  an  open 
shelf,  and  they  may  be  left  undisturbed  until  wanted,  whether  that  be 
six  months  or  six  years,  without  danger,  unless  the  egg  of  the  moth 
shall  have  been  deposited  in  them  before  so  putting  them  away.  To 
be  secure  against  this,  take  proper  care  of  furs  early  in  the  season  be- 
fore the  moth  miller  makes  its  appearance.  If  furs  are  washed  with 
a solution  of  a few  grains  of  corrosive  sublimate — say  a dozen  in  a 
pint  of  warm  water — and  then  dried,  it  is  said  moths  will  not  trouble 
them.  Always  label  corrosive  sublimate  “ Poison." 

BOOTS  AND  SHOES. 

t 

If  you  want  a pair  of  boots  or  shoes  made  to  order,  says  Dr.  Hall, 
and  wish  to  be  certain  of  as  easy  a fit  as  that  of  an  old  shoe,  put  on 
two  pairs  of  thick,  woolen  socks  before  your  measure  is  taken. 

Why  Boots  and  Shoes  should  be  Polished. — Brightly  polished  boots 
and  shoes  are  cooler  in  warm  weather  and  warmer  in  cold  weather 
than  dull  and  dusty  ones ; for  in  warm  weather  they  reflect  the  sun, 
which  dusty  and  dirty  boots  and  shoes  absorb ; and  in  cold  weather 
the  clean  boot  does  not  allow  the  warmth  of  your  foot  to  radiate  free- 
ly, whereas  the  unclean  boot  does.  Clean,  bright  boots  are  consequently 
more  comfortable,  as  well  as  respectable,  both  in  warm  weather  and 
cold.  Hot  only  will  different  substances,  as  iron  and  wood,  give  out 
heat  or  take  it  in,  more  or  less,  but  the  same  substances  radiate  heat 
more  or  less  actively  as  it  is  bright  or  dull,  rough  or  smooth.  Now, 
dirty  boots  are  rough  as  well  as  dull.  They  have  a surface  of  many 
little  hills  and  valleys,  so  that  in  truth,  there  is  more  surface  for  the 
heat  to  pass  through  either  way.  As  a rough  surface  is  a larger  sur- 
face, more  heat  from  within  and  without  always  passes  through  dull 
and  dirty  boots  than  polished  ones. 


826 


PRACTICAL  CYCLOPAEDIA. 


Day  and  Martin's  Blacking . — According  to  Mr.  W.  C.  Bay,  tlie 
method  of  making  the  famous  “Bay  & Martin’s”  blacking  is  as  fol- 
lows : The  bone-black,  in  a state  of  powder,  is  mixed  with  sperm  oil 
till  the  two  a, re  thoroughly  incorporated.  The  sugar  or  treacle  is  then 
mixed  with  a small  portion  of  vinegar  and  added  to  the  mass.  Oil 
of  vitriol  is  next  added,  and  when  all  effervescence  has  ceased,  vine- 
gar is  poured  in  till  the  mixture  is  of  a proper  consistence.  This 
constitutes  the  liquid  blacking  of  Bay  & Martin. 

Another  Method  for  Liquid  Blacking . — Ivory  or  bone-black,  four 
parts  ; treacle,  four  parts ; sweet  oil,  one  part ; oil  of  vitriol,  one  part 
(all  by  weight.)  Mix  the  first  three  perfectly.  Then  add  the  oil  of 
vitriol  diluted  with  three  times  its  weight  of  rain  water.  Let  it  stani 
four  hours,  then  add  a quart  of  water. 

Paste  Blacking. — Mix  as  in  the  foregoing,  bone-black,  eight  parts  ; 
treacle,  four  parts ; olive  oil,  one  part ; oil  of  vitriol,  one  part — each 
by  weight — using  only  just  sufficient  water  to  form  a paste. 

Water-Proof  Dressing  for  Boots  and  Shoes. — 1.  Take  oil,  five  oun- 
ces ; wax,  half  an  ounce ; Burgundy  pitch,  quarter  of  an  ounce ; oil 
of  turpentine,  half  an  ounce ; melt  together  and  apply  until  the  leath- 
er is  saturated. 

2.  Suet,  resin,  and  beeswax  melted  and  applied. 

3.  Besin,  four  drachms  ; lard,  one  ounce.  Mix  and  melt  them  to- 
gether over  a slow  fire. 

4.  One- half  pound  tallow,  two  ounces  beeswax,  two  ounces  olive 
oil,  four  ounces  hog’s  lard.  Melt  the  materials  by  a gentle  heat.  Bub 
the  mixture  on  the  leather  a few  hours  before  using.  It  should  be 
rubbed  on  new  boots  or  shoes  two  or  three  times  before  using  them. 
By  adding  a small  quantity  of  lampblack  and  increasing  the  quantity 
of  beeswax,  an  excellent  black-ball  is  obtained. 

5.  A solution  of  two  drachms  of  India  rubber. 

6.  A correspondent  of  the  Western  Christian  Advocate  recommends 
to  soak  the  soles  of  your  boots  in  warm  tar  till  the  pores  are  filled 
with  it,  and  after  filling  the  uppers  with  oil  or  tallow,  use  as  a polish 
the  following : One  and  a half  ounces  shellac,  one  and  a half  ounces 
white  pine  gum,  one  drachm  Venice  turpentine,  one  drachm  sweet  oil, 
one  drachm  lampblack,  and  one-half  pint  alcohol.  Use  for  it  a pint 
bottle,  and  when  all  is  dissolved  apply  with  an  old  shaving  brush. 
He  says  this  does  not  injure  the  leather,  is  impervious  to  water,  and 
makes  the  leather  soft  and  pliable. 

7.  A writer  in  the  Mechanics'  Magazine,  who  says  he  had  three 
pairs  of  boots  last  him  six  years,  and  thinks  he  will  not  require  any 


CLOTHING,  FURS,  BOOTS  AND  SHOES. 


827 


more  for  six  years  to  come,  tells  us  how  he  treats  them : “ I put  a 
pound  each  of  tallow  and  resin  in  a pot  on  the  fire  ; when  melted  and 
mixed,  apply  it  hot  to  the  boot  with  a painter’s  brush  until  neither  the 
sole  nor  upper  will  soak  any  more.  If  it  is  desirous  that  the  boots 
should  immediately  take  a polish,  dissolve  an  ounce  of  wax  in  a tea- 
spoonful of  turpentine  and  lampblack.  A day  or  two  after  the  boots 
have  been  treated  with  the  resin  and  tallow,  rub  over  them  thi3  wax 
and  turpentine,  but  not  before  the  fire.  Thus  the  exterior  will  have 
a coat  of  wax  alone  and  shine  like  a mirror.  Tallow  and  grease  be- 
come rancid  and  jot  the  stitching  or  leather ; but  the  resin  gives  it  an 
antiseptic  quality  which  preserves  the  whole.  He  adds  that  boots  or 
shoes  should  be  so  large  as  to  admit  of  wearing  cork  soles,  and  the  feet 
will  be  always  warm. 

8.  The  editor  of  the  Germantown  Telegraph  says  : We  have  heard 
of  and  tested  a great  many  kinds  of  waterproof  blacking  for  winter 
boots.  Let  us  tell  you  what  we  have  tried  for  two  winters,  and  found 
to  be  the  best  article  we  know  of.  When  your  boots  are  stiff  and  you 
think  need  oiling,  wash  them  in  castile  soap  suds — oil  before  the  lea- 
ther dries,  (you  may  use  blackball  or  any  kind  of  grease,)  have  a sat- 
urated solution  of  gum  shellac  in  alcohol — anybody  can  make  it,  as 
all  there  is  to  be  done  is  to  dissolve  in  a pint  or  half  pint  of  alcohol 
just  as  much  shellac  as  the  liquid  will  take  up — and  apply  this  solution 
with  a sponge  to  the  oiled  boots.  In  two  or  three  minutes  the  shellac 
will  dry  and  harden,  and  you  will  have  a coating  on  your  boots  through 
which  the  water  cannot  by  any  possibility  penetrate. 

Water  Proof  for  Boot  Soles. — A writer  in  the  New  York  Tribune 
says : If  hot  tar  is  applied  to  boot  soles,  it  will  make  them  water 
proof.  Let  it  be  as  hot  as  the  leather  will  bear  without  injury,  apply- 
ing it  with  a swab  and  drying  it  in  by  fire  heat.  The  operation  may 
be  repeated  two  or  three  times  during  winter,  if  necessary.  It  makes 
the  surface  of  the  leather  quite  hard,  so  that  it  wears  longer,  as  well 
as  keeps  out  the  water,  Oil  or  grease  softens  the  sole,  and  does  not 
do  much  good  in  keeping  the  water  out.  It  is  a good  plan  to  provide 
boots  for  winter  during  summer,  and  prepare  the  soles  by  tarring,  as 
they  will  then  become,  before  they  are  wanted  to  wear,  almost  as  firm 
as  horn,  and  will  wear  twice  as  long  as  those  unprepared.  It  is  the 
pine-wood  tar  that  is  recommended,  not  gas  tar. 

India  rubber  soles  for  boots  and  shoes  are  recommended,  both  to 
preserve  the  leather  from  wear  and  from  dampness. 


828 


PRACTICAL  CYCLOPAEDIA. 


WASHING,  SCOURING,  AND  RENOVATING  CLOTHING. 

Washing. — Soiled  or  foul  linen  or  cotton  ought  not  to  remain  long 
unwashed,  as  the  dirt  is  then  more  difficult  to  be  removed.  Spots  of 
grease  or  gravy  on  table  linen  or  napkins  should  be  washed  out  with 
soap  and  water  as  soon  as  the  cloths  are  withdrawn,  otherwise  they 
are  sometimes  difficult  to  remove  after  the  linen  has  lain  long  by ; 
and  stains  from  ink,  wine,  or  fruits  should  likewise  be  taken  out.  The 
manner  of  doing  this  will  he  pointed  out. 

On  the  afternoon  previous  to  washing  day,  says  an  intelligent  En- 
glish laundress,  the  linen  should  be  put  to  soak  in  a weak  lye  of  luke- 
warm water,  having  a little  soda  put  into  it ; but  first  it  must  he  well 
soaped  in  such  parts  as  are  the  most  soiled ; and  this  operation  should 
be  performed  with  care,  as  it  contributes  much  to  the  facility  of  the 
washing  by  loosening  the  dirt,  and  thus  saving  labor  as  well  as  the 
wear  of  the  linen.  For  soaping  the  worst  parts,  soft  soap  will  be 
found  most  economical.  No  more  warm  water  should  be  used  than  is 
just  sufficient  to  cover  the  linen  when  pressed  down  in  it,  that  the 
strength  of  the  soap  may  not  be  reduced.  When  washing  is  required 
to  be  done  in  the  best  manner,  it  is  the  custom  with  some  laundresses 
besides  rubbing  the  worst  parts  with  soap,  to  run  the  whole  through 
water  that  has  had  soap  dissolved  in  it  by  cutting  it  in  slices,  by  which 
every  part  of  the  linen  is  sure  to  be  penetrated  by  the  soap,  and  no 
part  can  be  missed.  Care  must  be  taken  that  the  first  washing  is  not 
done  with  water  too  warm,  or  it  will  set  in  the  dirt. 

Some  have  recommended  to  mix  lime-water  with  the  water  in  which 
the  linen  is  soaked,  with  the  view  of  saving  soap  and  softening  the 
water.  The  lime-water  is  made  by  mixing  a pound  of  quicklime  in 
ten  gallons  of  water,  and  letting  this  stand  for  twenty-four  hours ; the 
clear  water  is  then  decanted  off  from  the  lime.  This  practice  un- 
doubtedly has  the  desired  effect  of  rendering  less  labor  necessary  in 
the  subsequent  washing,  and  does  save  soap  ; but,  when  used  too  free- 
ly, there  is  danger  of  the  linen  being  injured,  owing  to  the  causticity 
of  the  lime.  Indeed,  complaints  have  been  made  that  household  linen 
has  been  found  to  be  destroyed  in  a few  weeks  after  coming  home  from 
laundresses  who  have  been  in  the  habit  of  using  lime.  To  save  soap, 
it  is  usual  now  to  put  some  soda  into  the  lukewarm  water  to  render  it 
soft ; the  quantity  must  be  determined  by  experience ; if  too  much  be 
used  it  will  exhibit  its  effects  upon  the  hands  of  the  operators.  Soda 
is  more  particularly  useful  when  the  water  is  at  all  hard,  and  will  not 


WASHING,  SCOURING  AND  RENOVATING  CLOTHING.  829 

make  a lather  : the  best  way  of  using  it  is  to  have  a jug  at  hand  with 
the  soda  dissolved  in  water,  and  to  add  a little  at  a time  as  the  lather 
becomes  weak.  Careless  washers  leave  their  soap  in  the  w*ater,  where 
it  dissolves  and  is  wasted  unnecessarily.  It  is  a good  plan  to  provide 
little  wooden  bowls  with  perforated  bottoms,  placed  on  saucers,  to  put 
the  soap  into  when  it  is  not  used  ; wood  is  the  best,  as  not  being  lia- 
ble to  be  broken. 

After  the  linen  is  well  washed  with  plenty  of  lukewarm  water  the 
first  time,  it  is  to  be  put  into  a fresh  quantity  of  water  as  hot  as  the 
hand  can  easily  bear,  and  washed  in  this  again,  examining  the-  whole 
carefully  to  see  that  no  part  has  been  missed ; any  such  must  be  again 
■washed  until  the  whole  is  quite  clean. 

Boiling. — The  next  operation  after  washing  is  boiling  the  clothes, 
in  order  to  produce  a good  color,  and  to  remove  entirely  the  soap  or 
other  detergent  matters  that  have  been  used,  which,  if  left  in,  would 
occasion  a disagreeable  smell.  In  the  water  used  for  boiling,  a little 
soda  is  sometimes  added  in  the  proportion  of  half  a teaspoonful  to  a 
gallon  of  water.  Some  enclose  the  linen  in  a bag  before  it  is  put  into 
the  copper  to  boil,  in  order  to  guard  it  effectually  from  the  scum  of 
the  water,  which  is  apt  to  attach  itself.  After  being  boiled  for  about 
twenty  minutes  or  half  an  hour,  the  linen  is  taken  out,  well  rinsed  in 
abundance  of  clean  hot  water,  and  afterward  in  clean  cold  water 
which  has  a sufficient  quantity  of  blue  to  give  the  proper  tinge.  It 
is  then  taken  out  and  wrung  dry ; and  care  must  be  taken  that  the 
texture  is  not  injured  by  the  operation.  It  is  then  ready  to  be  convey- 
ed to  the  place  where  it  is  to  be  hung  up  and  dried.  It  is  necessary 
to  state  that,  if  the  operations  were  commenced  by  boiling  the  linen, 
the  dirt  would  be  fixed  instead  of  being  removed.  .Washing,  there- 
fore, precedes  the  boiling. 

Washing  Woolens . — If  you  do  not  wish  to  have  white  woolens  shrink 
when  washed,  make  a good  suds  of  hard  soap,  and  wash  the  flannels 
in  it.  Do  not  rub  woolens  like  cotton  cloth,  but  simply  squeeze  them 
between  the  hands,  or  slightly  pound  them  with  a clothes  pounder. 
The  suds  used  should  be  strong,  and  the  woolens  should  be  rinsed  in 
warm  water.  By  rubbing  flannels  on  a board  and  rinsing  them  in 
cold  water,  they  soon  become  very  thick. 

It  is  not  the  soap  suds,  nor  rinsing  waters,  that  thickens  up  flannel 3 
in  washing,  but  the  rubbing  of  it.  Cloth  is  fulled  by  being  “ pounded 
and  jounced”  in  the  stocks  of  the  fulling-mill.  Flannel,  therefore, 
should  always  be  washed  in  very  strong  soap  suds,  which  will  remove 
the  dirt  and  grease  by  squeezing,  better  than  hard  rubbing  will  in 


830 


PEACTICAL  CYCLOPAEDIA. 


weak  soap  suds.  It  should  also  be  rinsed  out  of  the  soap  in  warm 
water,  and  never  in  cold,  as  the  fibers  of  the  wool  do  not  shrink  up 
as  much  in  warm  water  after  coming  out  of  the  warm  soap  suds.  Great 
care  should  be  taken  to  rinse  the  soap  completely  out  of  the  flannel. 
This  advice  will  apply  to  the  washing  of  blankets  the  same  as  it  does 
to  the  washing  of  flannel. 

To  Wash  Flannels  .—Make  two  tubs  of  strong  soap  suds  and  wash 
the  pieces  while  it  is  as  hot  as  the  hands  can  bear  it.  Binse  in  hot, 
soft  water,  wring  lightly  and  shake  well,  and  hang  where  they  will 
dry  quickly.  Do  one  piece  at  a time ; for  if  allowed  to  become  cold 
while  wet,  and  then  again  hot,  the  flannel  will  inevitably  shrink  and 
become  harsh.  When  nearly  dry,  fold  them  very  smooth,  and  press 
with  a hot  iron. 

To  Wash  Prints , DeLaines  and  Lawns , which  will  Fade  by  Using 
Soap—  Make  a starch  water  similar  for  starching  prints ; wash  in  two 
waters  without  any  soap,  rinse  in  clean  water.  If  there  is  green  in 
the  fabric,  add  a little  alum  to  the  starch  water. 

With  respect  to  printed  cottons  or  muslins,  the  use  of  soda  is  apt 
to  discharge  or  injure  the  colors,  and  is  therefore  better  omitted,  using 
generally  soap  only. 

To  Wash  Nankeen  so  as  Pot  to  Discharge  the  Color. — Put  it  to  soak 
for  twenty-four  hours  in  cold  water  into  which  a handful  of  salt  has 
been  put ; then  wash  it  in  warm  lye  without  soap,  and  do  not  wring 
:t. 

To  Clean  Silk  and  Other  Fabrics. — Silks  are  best,  next  the  skin,  for 
some  persons.  Wash  them  by  spreading  on  a board  smoothly;  rub 
on  white  soap ; brush  with  a hard  brush ; then  brush  off  with  cold 
water  applied  to  both  sides.  A little  alum  in  the  last  water  prevents 
colors  from  running.  Grease  stains  are  removed  from  silks  by  using 
equal  parts  of  alcohol  and  camphene ; never  wring  silk  after  washing, 
because  the  creases  thus  made  will  always  remain.  While  “ burning 
fluid/’  which  is  a mixture  of  alcohol  and  turpentine  removes  grease 
and  other  stains  from  light  colored  silks  and  gloves,  sour  milk  is  good 
for  bleaching  linen ; but  grease  is  best  removed  from  carpets  with 
strong  cold  soap  suds,  thus  avoiding  the  danger  of  camphene.  Life 
has  been  lost  by  keeping  oxalic  acid  in  the  house  to  remove  ink  and 
iron  stains  ; but  as  it  is  only  suitable  for  white  fabrics  (it  should  be 
plainly  labelled  and  marked  “ poison,”  in  large  letters  if  kept  in  the 
house,)  it  is  better  to  use  the  juice  of  lemons  or  of  sorrel  leaves,  es- 
pecially as  the  oxalic  acid  eats  the  fabric,  unless  immediately  and 
thoroughly  washed  off. 


WASHING,  SCOURING,  AND  RENOVATING  CLOTHING. 


831 


Persons  have  been  suffocated  by  inhaling  the  fumes  of  burning  sul- 
phur, when  used  to  bleach  out  colors  and  stains  of  fruits  and  vegeta- 
bles particularly,  hence  the  fumes  should  be  conveyed  to  the  stained 
spot  by  means  of  a funnel  shaped  paper  roll;  but  it  is  safer  to  dip 
stained  fabrics  in  sour  milk,  then  dry  in  the  sun,  repeating  the  opera- 
tion until  the  bleaching  is  perfected. 

A good  authority  says  that  the  pulp  of  potatoes  scraped  into  water 
cleanses  the  finest  kinds  of  silks  without  injury  to  the  fabric  or  color. 

Another  way  to  Clean  Silks. — A quarter  of  a pound  of  soft  soap,  two 
ounces  of  honey,  and  a gill  of  gin:  mix  these  three  things  well  togeth- 
er, and  if  too  thick  add  a little  more  gin.  Lay  the  silk  on  a board, 
and  with  a stiff  hat-brush  brush  it  well  with  the  mixture,  occasionally 
dipping  the  brush  in  a little  cold  water  to  make  it  froth.  Einse  it 
well  in  cold  water,  and  hang  it  to  drain  (without  wringing)  for  a few 
minutes ; then  roll  in  a towel  each  piece  singly,  and  iron  it  wet. 

To  Clean  Silk  Stockings. — Wash  your  stockings  first  in  white  soap 
liquor,  lukewarm,  then  rinse  them  in  four  waters,  and  work  them  well 
in  a fresh  soap  liquor  ; then  make  a third  soap  liquor,  pretty  strong, 
into  which  put  a little  stone  blue,  wrapped  in  a flannel  bag,  till  your 
liquor  is  blue  enough.  Wash  your  stockings  well  therein,  and  take 
them  out  and  wring  them;  let  them  be  dried  so  that  they  remain  a 
iittle  moist,  then  stone  them  with  brimstone,  after  which  put  upon 
the  wood  leg  two  stockings,  one  upon  the  other,  observing  that  the 
two  fronts  or  outsides  are  face  to  face  ; then  polish  them  with  a glass. 

N.  B. — The  first  two  soap  liquors  must  be  only  lukewarm,  the  third 
soap  liquor  as  hot  as  you  can  bear  your  hand  in  it. 

To  take  Grease  out  of  Silk. — Eub  a lump  of  magnesia  wet  over  the 
spot;  when  dry,  brush  off  the  powder,  and  no  grease  will  be  seen.  It 
may  be  applied  to  other  stuffs.  This  is  an  old  and  well  tried  remedy. 
Benzine  is  the  most  complete  substance  to  cleanse  all  fabrics,  we  have 
evei  seen. 

To  Clean  whole  Silk  or  Satin  Dresses. — Godey's  Lady's  Book  says 
the  safest  way  to  dry-clean  a silk  or  satin  dress  of  any  color  is  to  take 
the  body  off  the  skirt  and  clean  each  part  separately.  If  the  dress  is 
a valuable  one  take  off  the  sleeves  also.  When  they  are  cleaned,  re- 
make them  ; all  the  French  workmen  do  it.  Have  two  clean  earthen 
vessels  that  will  hold  two  gallons  each,  and  put  half  a gallon  of  cam- 
phene  in  each  ; have  a smooth  board,  six  feet  long  and  three  feet  wide, 
suitable  brushes,  and  four  or  five  clean  sheets.  Be  very  particular 
about  the  sheets  being  dry  and  clean.  Your  sheeting  board  is  not  to 
be  encumbered  with  all  your  sheets  on  it ; have  only  one  on  it.  Begin 


PEACTICAL  CYCLOPAEDIA. 


8e>» 

by  cleaning  the  body  first.  Put  the  body  in  the  first  liquor  or  cam- 
phene,  then  lift  it  on  to  the  board,  brush  the  inside  well,  and  then  the 
outside.  When  this  has  been  done,  put  it  back  in  the  first  liquor  of 
camphene,  then  in  the  second,  and  let  it  drain  over  the  second  a min- 
ute ; spread  a sheet  on  the  board,  lay  the  dress  on  it,  and  directly  be- 
gin and  rub  it  dry  with  clean  Indian  cotton  cloths.  While  rubbing 
it,  keep  it  smooth  and  shape  it,  so  as  that,  when  dry  and  cleaned,  it 
will  look  as  if  it  had  not  been  wetted.  Take  the  sleeves  next.  Clean 
them  in  the  same  manner  as  the  body.  The  skirt  comes  next,  one  af- 
ter another,  and  it  is  to  be  cleaned  exactly  in  the  same  manner  as  the 
body  and  the  sleeves,  by  passing  it  through  the  two  camphene  liquors, 
brushing,  and  sheeting  it  up  dry  before  leaving  it.  Dispatch  is  the 
life  and  soul  of  this  work,  as  the  camphene  is  of  such  a drying  nature 
that  it  requires  great  expedition  in  the  cleaning.  When  the  dress  is 
done,  it  must  be  hung  up  for  some  hours  in  an  airy  room.  The  smell 
of  the  camphene  will  come  off  in  a few  hours  in  a very  hot  stove-room. 
The  best  method  is  to  clean  the  camphene  work  in  the  afternoon  and 
hang  it  in  the  stove- room  all  night. 

To  Clean  Colored  Silk  Dresses. — Mix  six  ounces  of  strained  honey 
with  soft  soap,  then  add  a pint  of  gin  or  whisky.  Having  taken  the 

>ess  entirely  to  pieces,  spread  each  piece  on  a table,  and  brush  it 
ov^.T  with  the  mixture,  first  on  one  side,  then  on  the  other ; use  a 
clothes  brush  for  this  purpose,  and  brush  lightly,  always  straight  down 
the  silk.  Binse  the  silk  in  three  different  waters,  without  wringing, 
and  roll  each  piece  in  a separate  cloth;  while  still  damp,  iron  on  the 
wrong  side  with  a cool  iron.  This  method  will  answer  for  all  colors 
but  blue  or  green. 

To  take  Stains  out  of  Silks. — Mix  together  in  a phial  two  ounces  of 
essense  of  lemon,  and  one  ounce  of  oil  of  turpentine.  Grease  and  other 
spots  in  silks  are  to  be  rubbed  gently  with  a linen  rag  dipped  in  the 
above  composition. 

Another  Way . — Salts  of  ammonia  mixed  with  lime  will  take  out  the 
stains  of  wins-  from  silk.  Spirits  of  turpentine,  alcohol,  and  clear  am- 
monia, are  all  good  to  remove  the  stains  from  colored  silks. 

To  Remove  Stains  from  Black  Silk. — Use  spirits  of  hartshorn.  So 
says  a correspondent  of  the  London  Pharmaceutical  Journal. 

To  Restore  to  Violet  Silk  the  Color  Extracted  by  Acid  Juice. — Brush 
the  portion  of  the  fabric  with  tincture  of  iodine ; then,  after  a few 
seconds,  well  saturate  the  spot  with  a solution  of  hydrosulphate  of  soda, 
and  dry  gradually ; the  color  is  perfectly  restored. 


WASHING,  SCOURING,  AND  RENOVATING  CLOTHING.  833 

Silk  pocket  handkerchiefs  and  deep  blue  factory  will  not  fade  if 
dipped  in  salt  water  while  new. 

To  Clean  Ribbons. — Take  equal  quantities  of  alcohol,  soft  soap,  and 
honey,  mix  together;  spread  the  ribbon  on  a table,  and  rub  it  on  with 
a cloth  or  sponge ; it  requires  considerable  rubbing.  Rinse  it  well  in 
several  portions  of  water,  till  it  looks  clear.  If  white  ribbon,  blue  the 
water.  Dry  quick,  and  iron  when  nearly  dry. 

2.  To  clean  ribbons,  or  silks,  take  equal  quantities  of  brandy,  soap, 
and  molasses ; beat  well  together ; lay  the  ribbons  on  a clean  board  or 
table,  and  rub  them  well  with  this  upon  both  sides  (till  you  think  they 
are  spoiled ;)  rinse  in  clean  rain  water  till  this  liquid  is  all  out — then 
dip  them  in  old  (sweet)  skimmed  milk  or  glue  water,  and  spread  them 
upon  a table  to  dry.  When  nearly  dry,  iron  them  upon  the  wrong 
side  with  a moderately  warm  iron,  and  they  will  look  nearly  as  well 
as  new. 

3.  Take  one  tablespoonful  of  brandy ; one  do  of  soft  soap ; one  do 
of  molasses;  mix  thoroughly  together,  place  your  ribbon  upon  a 
smooth  board  and  apply  your  liquid  with  a soft  brush,  after  which 
rinse  in  cold  rain  water ; then  roll  up  in  a cloth  until  nearly  dry  ; iron 
with  a flat  not  too  hot. 

4.  Mix  equal  quantities  of  alcohol,  honey,  and  soft  soap — place  the 
ribbon  on  a clean  white  cloth,  and  rub  with  a white  woolen  cloth  wet 
in  the  mixture.  Rinse  well  in  cold  soft  water.  Iron  before  dry. 

5.  Ribbons  may  b§  washed  in  cold  suds,  and  not  rinsed. 

To  Clean  Black  Veils. — Pass  them  through  a warm  liquor  of  bul- 
lock’s gall  and  water ; rinse  in  cold  water ; then  take  a small  piece  of 
glue,  pour  boiling  water  on  it,  and  pass  the  veil  through  it;  clap  it, 
and  frame  to  dry.  Instead  of  framing,  it  may  be  fastened  with  draw- 
ing-pins closely  fixed  upon  a very  clean  paste  or  drawing-board. 

To  Restore  Old  Crape. — A bit  of  glue  dissolved  in  skim  milk  and 
water,  will  restore  old  crape. 

Blonde  and  Lace  are  among  the  most  difficult  things  to  wash.  This, 
however,  may  be  effected  by  winding  it  round  a glass  bottle  in  a sin- 
gle fold,  then  covering  this  with  two  or  three  folds  of  muslin.  Soak 
this  in  clean  strong  soap  suds,  and  rub  and  press  it  through  the  mus- 
lin till  the  dirt  is  removed.  Rinse  it  well  without  taking  it  off,  and 
apply  to  it  a weak  solution  of  gum  arabic  in  water  to  stiffen  it.  Dry 
it  nearly  by  applying  to  it  clean  cloths ; and,  as  it  is  unrolled,  finish 
by  ironing,  or  glazing  with  a glass  bottle.  If  the  articles  are  too  large 
for  a bottle,  a smooth  cylinder  of  hard  wood  may  be  used. 

To  Raise  the  Pile  on  Velvet. — We  are  sometimes  asked  “ What  is 
53 


834 


PRACTICAL  CYCLOPEDIA. 


the  best  thing  to  do  with  a velvet  mantle,  after  it  has  been  in  the 
rain  ?”  Velvet  that  is  rough  and  knotty,  from  rain  spots  and  splash- 
es, can  be  rendered  smooth  again,  by  thoroughly  dampening  the  back 
of  it,  and  then  passing  the  back  of  the  velvet  over  a hot  iron — the  vel- 
vet, remember,  must  be  passed  over  the  iron,  and  not  the  iron  over 
the  velvet.  The  heat  converts  the  water  into  steam,  which  rises 
through  the  pile,  and  so  separates  every  filament.  Some  contrivance 
must  be  made  to  hold  the  iron  upside  down  while  the  velvet  is  passed 
over.  If  rested  between  two  bricks  covered  with  flannel,  it  will  do 
very  well;  but  if  the  same  pair  of  hands  that  carried  the  umbrella 
over  the  mantle  when  it  was  out  in  the  rain  can  be  secured  for  that 
office,  they  will  be  found  suitable. 

2.  When  velvet  gets  plushed  from  pressure  hold  the  parts  over  a 
basin  of  hot  water,  with  the  lining  of  the  dress  next  the  water ; the 
pile  will  soon  rise  and  resume  its  original  beauty. 

To  Remove  Paint  from  Silk  or  Woolen  Goods . — Fold  some  soft 
cloth  several  times.  Lay  the  soiled  article  on  it.  Wet  with  benzine, 
and  rub  with  woolen  cloth  or  sponge.  Pour  on  more  benzine  and  rub 
again.  Repeat  as  often  as  may  be  necessary.  The  folded  cloth  will 
absorb  the  benzine  and  grease  together.  Be  careful  to  prevent  spread- 
ing. Use  no  more  benzine  each  time  than  is  just  sufficient  to  wet  the 
soiled  spot. 

Removing  Grease  Spots. — A simple  agent  for  removing  grease  spots 
from  silk  and  woolen  fabrics  is  very  useful.  Carbonate  of  magnesia, 
saturated  with  benzole,  and  spread  upon  a grease  spot  to  about  one- 
third  of  an  inch  in  thickness,  answers  well  for  this  purpose.  A sheet 
of  porous  paper  should  be  spread  upon  the  benzonated  magnesia,  and 
a flat  iron,  moderately  warm,  put  upon  the  top  of  all.  The  heat  of 
the  iron  passes  through  and  softens  the  grease,  which  is  then  absorbed 
by  the  porous  magnesia.  The  flat  iron  may  be  removed  in  the  space 
of  one  hour,  and  the  magnesia  dust  brushed  off.  Soapstone  dust  may 
be  used  in  the  same  manner  and  answer  nearly  as  good  a purpose. 

If  burning-fluid  or  benzole  are  used  to  remove  grease  or  other 
stains,  let  it  be  at  least  two  yards  from  any  blaze  of  candles,  gas,  lamp, 
or  fire.  Valuable  lives  are  lost  every  year  by  neglecting  this  precau- 
tion. 

The  following  method  of  removing  grease  and  oil  spots  from  silk 
and  other  articles,  without  injury  to  the  colors  is  given  in  the  Journal 
des  Connaisances  TJsuelles:  Take  the  yelk  of  an  egg  and  put  a little 
of  it  on  the  spot,  then  place  over  it  a piece  of  white  linen,  and  wet  it 
with  boiling  water ; rub  the  linen  with  the  hand,  and  repeat  the  pro- 


WASHING,  SCOURING  AND  RENOVATING  CLOTHING.  835 

cess  three  or  four  times,  at  each  time  applying  fresh  boiling  water ; 
the  linen  is  then  to  be  removed,  and  the  part  thus  treated  to  be  washed 
with  clean  cold  water. 

To  take  grease  out  of  velvet  or  cloth,  get  some  turpentine  from  the 
oil  shop,  and  pour  it  over  the  place  that  is  greasy ; rub  it  till  quite 
dry  with  a piece  of  clean  flannel;  if  the  grease  be  not  quite  removed, 
repeat  the  application,  and  when  done,  brush  the  place  well,  and  hang 
up  the  garment  in  the  open  air  to  take  away  the  smell. 

To  remove  Grease  Spots  from  Woolen  Goods. — One  ounce  of  pulver- 
ized borax  put  into  one  quart  of  boiling  water,  and  bottled  for  use, 
will  be  found  invaluable  for  this  purpose. 

To  remove  Lamp  Oil  from  Cotton  and  Woolen  Goods. — Bub  in  thor- 
oughly with  the  hand  some  clean  fresh  lard ; let  it  remain  for  two  or 
three  hours,  then  apply  soft  soap,  and  wash  in  warm  water.  To  be 
depended  on. 

To  remove  Stains  of  Oil , Wax,  Resin,  and  Pitchy  or  Resinous  Sub- 
stances.— Alcohol  will  wash  them  out ; so  will  spirits  of  turpentine, 
and  generally  without  injury  to  colors.  The  turpentine  may  after- 
wards be  removed  with  alcohol,  as  it  is  liable  to  leave  a slight  stain. 
Common  burning  fluid  which  is  a mixture  of  alcohol  and  turpentine, 
(or  camphene,)  is  an  excellent  solvent  of  oil,  wax,  tar,  resin,  &c.,  and 
it  soon  dries  off  after  use. 

To  Clean  Woolen. — Flannel  shirts  or  other  woolens,  should  have 
grease  spots  removed  without  fulling  them  up,  thus : Put  one  ox-gall 
in  three  gallons  of  cold  water,  in  which  immerse  the  garment,  and 
squeeze  or  pound  (not  wring)  it,  until  the  spots  are  removed ; then 
thoroughly  wash  in  cold  water,  else  the  odor  of  the  gall  becomes  very 
disagreeable.  • 

To  remove  Spots  of  Grease  from  Silk  or  Cotton  Dresses  without  hurt- 
ing the  Color. — An  excellent  method.  Grate  raw  potatoes  into  water, 
so  as  to  form  a pulp ; pass  the  liquid  through  a sieve  into  another  ves- 
sel of  water,  and  let  the  potato  subside.  Pour  the  clear  liquor  from 
the  top,  which  may  be  bottled  for  use.  Dip  a sponge  or  small  brush 
in  this,  and  wet  the  spot  till  it  disappears ; then  wash  it  in  clean  wa- 
ter. Be  very  careful  not  to  wet  more  than  the  spot,  as  there  is  dan- 
ger of  discharging  the  color.  Spirits  of  turpentine  is,  perhaps,  the 
safest  thing  for  this  purpose  ; apply  this  with  a bit  of  sponge,  and  rub 
it  with  a clean  linen  rag;  the  turpentine  will  dissolve  the  grease,  and 
the  rag  will  absorb  it.  A little  essence  of  lemon  will  correct  the  smell 
of  the  turpentine. 

Volatile  Soap  for  removing  Paint , Grease  Spots,  <§c. — Four  table- 


836 


PRACTICAL  CYCLOPAEDIA. 


spoonfuls  of  spirits  of  hartshorn,  four  tablespoonfuls  of  alcohol,  and  a 
tablespoonful  of  salt.  Shake  the  whole  well  together  in  a bottle,  and 
apply  with  a sponge  or  brush. 

To  take  Spots  of  Oil  Paint  from  Clothes. — The  paint  may  be  re- 
moved before  it  becomes  dry  and  hard,  by  brushing  the  part  with  soap 
and  water,  or  more  effectually  by  turpentine  or  benzine;  but  after  the 
paint  has  become  dry  and  hard,  soap  will  not  remove  it.  The  spot 
should  then  be  touched  with  turpentine  applied  with  a pointed  stick ; 
this  should  remain  for  some  time,  till  the  turpentine  has  dissolved  the 
hardened  oil  and  loosened  the  paint.  When  the  place  is  dry,  it  may 
be  rubbed  between  the  fingers,  and  the  color  will  crumble  off  in  loose 
powder.  The  smell  of  the  turpentine  will  go  off  in  a day  or  two,  but 
may  be  removed  sooner  by  laying  a piece  of  brown  paper  on  it,  and 
applying  a hot  iron,  or  by  spirits  of  wine.  Benzine  will  remove  paint 
and  grease  from  clothing. 

Pitch  or  Tar  must  be  removed  by  spirits  of  turpentine,  either  from 
cloth  or  from  the  hands. 

To  Remove  Fresh  Ink  Spots.— Cover  the  part  stained  with,  or  sub- 
merge it  under  a little  warm  milk — the  newer  the  better — for  from 
five  to  ten  minutes  ; then  rinse  and  wash  with  soft  water.  It  is  a very 
cheap  and  simple  process,  and  efficacious. 

Recent  Stains  of  Ink  may  be  nearly  removed  if,  before  the  ink  is 
dry,  the  places  be  washed  with  plenty  of  water  after  a sponge  has  been 
used,  to  take  up  as  much  of  the  ink  as  possible : if  this  does  not  suc- 
ceed, rub  the  part  with  lemon  juice,  tartaric  acid,  or  purified  wood 
vinegar,  and  after  that  wash  it  with  soap  and  water. 

To  take  Ink  Stains  out  of  Lmen. — There  are  various  chemicals  ca- 
pable of  extracting  ink  stains  from  linen,  but  the  most  simple  and  con- 
venient, when  the  stain  is  comparatively  fresh  is  the  juice  of  lemons 
applied  to  the  spots,  then  washed  out  with  warm  water.  Some  use 
common  salt  with  the  lemon  juice,  but  this  is  of  no  use  unless  the  sail 
is  decomposed  by  the  cittiac  acid  of  lemon  uniting  with  the  soda  of 
salt,  thereby  setting  its  chlorine  free,  which  is  a most  powerful  bleach- 
ing agent.  Lemon  juice  was  long  used — and  is  by  some  yet — by  strav 
hat  bleachers  for  removing  iron  stains  from  Leghorn  hats,  but  oxalic 
acid  has  nearly  superceded  it.  The  latter  is  much  superior,  but  is 
dangerous  to  keep  in  families  where  there  are  children,  as  it  is  a poi- 
son. Muriatic  acid  (old  spirit  of  salt)  is  a more  powerful  extractoi 
of  ink  stains  than  either  cittiac  oi  oxalic  acids,  but  is  unsafe  in  the 
hands  of  others  than  experts. 

“Salt  a Universal  Remedy.” — A writer  says:  “I  had  just  finished 


WASHING,  SCOURING,  AND  RENOVATING  CLOTHING. 


837 


reading  Prof.  Johnson’s  remarks  on  Mr.  Cleveland’s  theory  of  salt  as 
a 1 universal  expounder  ’ and  a ( universal  remedy  ’ when  over  went  my 
inkstand  on  a beautiful  light-drab  table  cover,  to  my  great  consterna- 
tion, as  my  wife  had  often  cautioned  me  against  this  very  thing.  I 
rushed  for  the  salt-cellar,  and  emptied  its  contents  over  the  black  mass 
of  ink,  and  in  five  minutes  the  stain  had  wholly  disappeared ; I 
doubted  Mr.  Cleveland’s  theory  before,  but  ought  I to  doubt  it  any 
longer  ? 

“ One  thing  is  certain,  whether  salt  be  a universal  remedy  or  not, 
viz  : It  will  surely,  if  applied  immediately,  prevent  ink  stains.” 

To  Remove,  Rust  Stains  from  Linen  or  Cotton. — Wash  the  cloth 
through  one  suds,  and  rinse.  While  wet,  rub  ripe  tomato  juice  on  tho 
spots.  Expose  it  to  hot  sunshine  until  nearly  dry,  and  wash  in  anoth- 
er suds. 

Another  Way. — Dissolve  oxalic  acid  in  warm  water ; spread  tho 
linen  in  the  sunlight  and  apply  the  acid  to  the  spot,  which  will  very 
soon  disappear.  It  will  remove  many  other  stains.  As  the  acid  is 
a poison,  it  must  be  kept  from  children’s  reach.  If  too  strong,  it  will 
injure  the  fabric  itself.  It  should  be  well  washed  out  almost  as  soon 
as  applied. 

For  taking  out  Iron  Rust  and  Yellow  Stains. — Dip  the  articles  in 
a strong  solution  of  Tartaric  acid  and  lay  thejn  exposed  to  the 
sun. 

Stains  from  Vegetable  Substances,  as  Fruit , Wines,  $c.,  may  be  re- 
moved by  simple  washing,  if  that  can  be  done  before  the  stain  is  dry ; 
but  after  that  the  coloring  matter  adheres  with  more  force,  and  is  some- 
times difficult  to  remove.  If  the  stain  be  recent,  it  may  be  destroy- 
ed sometimes  by  rubbing  on  a little  alkali,  as  soda  or  pearlash  ; but  a 
mixture  of  ammonia  and  spirits  of  wine  is  safer ; the  spots  should  be 
soaked  in  it  some  time.  Some  faint  stains  left  may  be  destroyed  by 
moistening  the  cloth  and  holding  the  spots,  at  a distance,  over  the 
fumes  of  a brimstone  match. 

Some  recommend  putting  salt  upon  the  part  as  soon  as  the  accident 
has  happened,  and  probably  the  stain  may  come  out  in  the  washing. 
Rubbing  on  the  stained  part  immediately  soap  and  whiting  is  also 
recommended ; after  which  it  must  be  well  bleached  in  the  air.  Some 
b tains  may  be  removed  by  sour  buttermilk. 

If  the  fruit'^stains  have  been  long  in,  rub  the  part  on  each  side  with 
yellow  soap,  then  put  on  thick  starch  in  cold  water  and  rub  it  well  in ; 
hang  the  linen  in  the  air,  exposed  to  the  sun  for  three  or  four  days, 
and,  if  that  is  not  sufficient,  repeat  the  process. 


838 


PRACTICAL  CYCLOPAEDIA. 


To  Remove  Mildew  from  Linen. — Moisten  a piece  of  soap,  and  rub 
it  on  the  parts  affected.  Then  rub  over  the  parts  with  whiting ; lay 
the  linen  on  the  grass,  and  from  time  to  time,  as  it  becomes  dry,  wet 
it  a little ; or, 

.Dip  the  articles  in  soft  soap,  whether  linen  or  cotton,  and  spread 
them  in  the  sun,  on  the  grass ; or, 

Mix  soft  soap  with  powdered  starch,  half  as  much  salt  and  the  juice 
of  a lemon ; apply  it  to  the  stain  with  a brush  on  both  sides  of  the 
linen  ; let  the  stained  article  lay  on  the  grass  day  and  night  till  the 
stain  comes  out. 

Iron  Moulds  may  be  removed  by  dipping  the  linen  in  sour  butter- 
milk, and  then  drying  it  in  a hot  sun ; wash  it  in  cold  water,  repeat 
this  three  or  four  times. 

Stains  Caused  by  Acids  may  be  removed  by  tying  some  pearlash  up 
in  the  stained  part ; scrape  some  soap  in  cold  soft  water,  and  boil  the 
linen  till  the  stain  is  gone. 

To  Restore  the  Nap  in  places  where  clothes  have  been  worn  thread- 
bare, a process  may  be  occasionally  resorted  to  which  is  employed  by 
dealers  in  old  clothes.  They  soak  the  clothes  in  cold  water  for  half 
an  hour,  and  then,  having  laid  it  upon  a smooth  board,  they  raise 
the  nap  by  rubbing  it  with  a thistle  called  a teazle,  used  by  man- 
ufacturers of  cloth.  The  nap  is  then  brushed  in  one  direction  to 
lay  it. 

To  Sulphur  Silks,  Woolens,  Straw  Bonnets,  c § e. — The  fumes  of  sul- 
pher,  consisting  of  the  sulphureous  acid  gas,  have  a powerful  effect 
in  destroying  color ; and  are  therefore,  much  employed  in  whitening 
various  substances.  The  way  of  manging  it  is  as  follows  : Provide  a 
large  box  or  cask  to  hang  the  clothes  in,  and  on  the  bottom  of  the  box 
place  a small  chafing  dish  with  some  lighted  charcoal ; upon  this  strew 
some  brimstone,  and  cover  up  the  box  close,  leaving  the  things  to 
hang  for  several  hours. 

To  CleanWhite,  Brown,  or  Fawn- Colored  Feathers. — Dissolve  some 
fine  white  soap  in  boiling  soft  water,  and  add  a small  bit  of  pearlash. 
When  the  water  is  just  cold  enough  for  the  hand  to  bear  it,  pass  the 
feathers  several  times  through  it,  squeezing  them  gently  with  the 
hand.  Repeat  the  same  process  with  a weaker  solution  of  soap,  and 
then  rinse  the  feathers  in  cold  water,  beating  across  the  left  hand  for 
about  ten  minutes,  to  expel  the  water ; when  they  are  nearly  dry, 
draw  each  fibre  or  flue  over  the  edge  of  a small  blunt  knife,  turning  it 
round  in  the  direction  you  want  the  curl  to  go ; then,  if  the  feather 
is  to  be  flat,  put  it  between  the  leaves  of  a book  to  press  it. 


'WASHING,  SCOURING,  AND  RENOVATING  CLOTHING. 


839 


Black  Feathers  may  be  cleaned  with  water  and  some  gall,  proceed- 
ing as  with  the  last. 

Wash-Leather  Gloves , as  their  name  implies,  may  be  easily  washed 
with  soap  and  water;  when  nearly  dry,  the  fingers  should  be  stretched 
with  a piece  of  wood. 

White  and  Colored  Kid  Gloves  are  more  difficult  to  clean  ; but  it  is 
said  they  may  be  cleaned  perfectly  by  laying  them  on  a clean  towel, 
rubbing  them  with  a piece  of  flannel  dipped  in  a hot,  strong  lather  of 
white  soap,  till  the  dirt  is  removed,  using  as  little  water  as  possible. 
Hang  them  up  at  a distance  from  the  fire  to  dry  gradually,  and  after 
they  are  quite  dry,  pull  out  the  shrivels  and  stretch  them  on  the 
hand. 

To  Clean  Gloves  lay  them  on  a clean  board,  and  first  rub  the  sur- 
face gently  with  a clean  sponge  and  some  camphene,  or  a mixture  of 
camphene  and  alcohol.  Now  dip  each  glove  into  a cup  containing  the 
camphene,  lift  it  out,  squeeze  it  in  the  hand,  and  again  rub  it  gently 
with  the  sponge,  to  take  out  all  the  wrinkles.  After  this  gather  up 
the  cuff  in  the  hand,  and  blow  into  it  to  puff  out  the  fingers,  when  it 
may  be  hung  up  with  a thread  to  dry.  This  operation  should  not  be 
conducted  near  the  fire,  owing  to  the  inflammable  nature  of  the  cam- 
phene vapor. 

To  Clean  Kid  Gloves. — The  following  directions  are  from  Septimus 
Piesse : It  is  not  white  gloves  alone  that  require  cleaning ; green,  buff, 
mauve,  and  light  gloves  are  always  fashionable,  but  they  soon  soil, 
and  thus  lose  their  beauty  long  before  they  are  worn  out.  To  clean 
such  gloves  : — Take  two  ounces  of  white  curd  soap,  or  of  cold  cream 
soap  ; a quarter  of  an  ounce  of  carbonate  of  potass  ; four  fluid  ounces 
of  water ; and  one  drachm  of  carbonate  of  ammonia.  Cut  the  soap 
up  fine,  and  boil  it  gently  in  water ; when  of  a uniform  paste,  add  the 
ammonia  and  the  carbonate  of  potass,  and  stir  the  mass  well  together. 
Then  put  it  into  ajar,  and  when  cold  it  will  set.  The  directions  for 
use  are  : — Bub  the  paste  on  the  gloves  (upon  the  hand)  with  clean  soft 
flannel,  and  as  the  dirt  disappears  use  more  clean  paste  and  flannel. 
If  the  paste  gets  hard  add  hot  water. 

The  Scientific  American  recommends  that  when  kid  gloves  are  stain- 
ed with  grease  and  dirt  they  may  be  cleaned  with  a composition  of 
benzole  containing  a few  drops  of  ether.  The  gloves  are  to  be  laid 
upon  a board,  then  rubbed  with  a sponge  containing  the  fluid,  after 
which  they  are  dipped  in  the  fluid,  squeezed,  rubbed  with  the  sponge 
dry  upon  the  board,  then  expanded  by  blowing  into  the  opening  for 
the  hand,  and  when  all  the  fingers  are  opened  full  they  are  hung  up 


840 


PRACTICAL  CYCLOPAEDIA. 


to  dry.  This  cleaning  operation  will  not  restore  faded  colors.  Com- 
mon burning  fluid,  composed  of  four  parts  of  alcohol  and  one  part  of 
turpentine  will  answer  for  cleaning  kid  gloves  nearly  as  well  as  the 
benzole  fluid.  In  using  such  fluid  care  must  be  exercised  to  conduct 
the  operation  at  a distance  from  fire,  as  the  vapor  which  is  generated 
is  very  combustible,  and  will  explode  if  ignited. 

Godey's  Lady's  Book  says  kid  gloves  may  be  cleaned  by  placing 
them  on  a board,  and  stretching  out  their  fingers  ; then  take  a mixture 
of  ten  parts  of  alcohol  and  two  parts  of  turpentine,  and  rub  them  with 
this,  using  a soft  sponge  for  the  purpose,  which  will  remove  the  grease 
and  dirt,  and  not  injure  the  color ; all  the  dirt  and  liquid  must  be 
pressed  out  of  the  gloves  with  the  sponge,  by  squeezing  it  in  the  hand, 
then  rubbing  it  on  the  gloves  to  absorb  the  liquid,  till  no  more  can  be 
taken  up.  Both  the  outside  and  inside  of  the  gloves  are  to  be  treated 
thus  ; they  are  to  be  dried  in  a moderately  dry  oven,  and  the  fingers 
stretched  to  preven  t shrinking. 

To  'Wash  a Thread  Lace  Collar. — Take  an  empty  wine  bottle,  push 
it  into  the  leg  of  a stocking,  and  tie  a string  round  the  stocking  at 
each  end  of  the  bottle,  so  that  it  will  fill  the  bottle  tightly.  "Now 
baste  your  collar  on  to  the  stocking ; the  more  carefully  basted  the 
edges  are  the  greater  will  be  your  success.  Carry  the  collar  round 
and  round  the  bottle,  allowing  it  to  retain  its  shape  easily.  Soap  well, 
and  let  it  soak  over  night ; rinse  with  hot  water  in  the  morning,  and 
allow  it  to  dry  on  the  bottle ; when  taken  off  it  will  look  as  good  as 
new  and  need  no  ironing. 

To  Clean  Gold  and  Silver  Lace, — Sew  it  in  clean  linen  cloth,  boil  it 
in  a pint  of  soft  water  and  two  ounces  of  soap,  and  wash  it  in  cold 
water ; if  it  be  tarnished,  apply  a little  warm  spirits  of  wine  to  the 
tarnished  parts. 

Collars,  Under-sleeves  and  Handkerchiefs,  of  very  fine  muslin  or 
lace,  will  not  bear  much  squeezing  when  washed.  They  can  be  made 
perfectly  white  and  clean  without  either,  or  by  the  following  process  : 
Binse  them  carefully  through  clear  water,  then  soap  them  well  with 
white  soap,  place  flat  in  dish  or  saucer,  and  cover  with  water ; place 
them  in  the  sun.  Let  them  remain  two  or  three  days,  changing  the 
water  frequently,  and  turning  them.  Once  every  day  take  them  out, 
rinse  carefully,  soap  and  place  in  fresh  water.  The  operation  is  a 
tedious  and  rather  troublesome  one,  but  the  finest  embroidery  or  lace 
comes  out  perfectly  white,  and  is  not  worn  at  all,  where,  in  common 
washing,  it  would  be  very  apt  to  tear.  When  they  are  white,  rinse  and 
starch  in  the  usual  way. 


STARCHING  AND  IRONING. 


841 


STARCHING  AND  IRONING. 

Gum  Arabic  Starch. — Take  two  ounces  of  fine  white  gum  arahic 
powder,  put  it  into  a pitcher,  and  pour  on  it  a pint  or  more  of  boiling 
water  (according  to  the  degree  of  strength  you  desire,)  and  then  hav- 
ing covered  it,  let  it  set  all  night.  In  the  morning  pour  it  carefully 
from  the  dregs  into  a clean  bottle,  cork  it,  and  keep  it  for  use.  A ta- 
blespoonful of  gum  water  stirred  into  a pint  of  starch,  that  has  been 
made  in  the  usual  manner,  will  give  always  (white,  black  or  printed) 
a look  of  newness  when  nothing  else  can  restore  them  after  washing. 
It  is  also  good,  much  diluted,  for  thin  white  muslin. 

Starch  Polish. — Take  equal  parts  of  white  wax  and  spermaceti; 
melt  them  together,  and  run  them  into  thin  cakes  on  plates.  A piece 
the  size  of  a cent  added  to  a quart  of  prepared  starch  gives  a lustre 
to  the  clothes,  and  prevents  the  iron  from  sticking. 

Horse  Chestnut  Starch. — The  Boston  Traveler  says  : Dr.  Jewett  has 
left  in  the  counting  room  of  the  Traveler , where  it  may  be  seen  by 
those  interested  in  the  matter,  an  ounce  or  two  of  fine  starch,  extract- 
ed from  only  eight  horse  chestnuts,  picked  up  in  the  street.  The  ex- 
periment shows  this  nut  to  be  so  abundant  in  starch,  that  it  may  rea- 
dily be  turned  to  valuable  account. 

The  Best  Starch  will  keep  good  in  a dry,  warm  room  for  some 
years. 

Glossing  Linen. — Inquiry  is  frequently  made  respecting  the  mode 
of  putting  a gloss  on  linen  collars  and  shirt  bosoms,  like  that  on  new 
linen.  This  gloss,  or  enamel  as  it  is  sometimes  called,  is  produced 
mainly  by  friction  with  a warm  iron,  and  may  be  put  on  linen  by  al- 
most any  person.  The  linen  to  be  glazed  receives  as  much  strong 
starch  as  it  is  possible  to  charge  it  with,  then  it  is  dried.  To  each 
pound  of  starch  a piece  of  sperm,  parrafine,  or  white  wax,  about  the 
size  of  a walnut,  is  usually  added.  When  ready  to  be  ironed  the  lin- 
en is  laid  upon  the  table,  and  moistened  very  slightly  on  the  surface 
with  a clean  wet  cloth.  It  is  then  ironed  in  the  usual  way  with  a flat 
iron,  and  is  ready  for  the  glossing  operation.  For  this  purpose  a pe- 
culiar heavy  flat  iron,  rounded  at  the  bottom  and  polished  as  bright 
as  a mirror,  is  used.  It  is  pressed  firmly  upon  the  linen  and  rubbed 
with  much  force,  and  this  frictional  action  puts  on  the  gloss.  “ Elbow 
grease  ” is  the  principal  secret  connected  with  the  art. 

Flat  Irons. — If  they  are  rough,  rub  them  well  with  fine  salt,  and  it 
will  make  them  smooth. 


842 


PEACTICAL  CYCLOPAEDIA. 


SOAPS,  WASHING-  FLUIDS,  POWDEES,  ETC. 

Soap  should  be  cut  into  pieces  when  first  brought  in,  and  kept  out 
of  the  air  for  two  or  three  weeks ; for,  if  it  dries  quickly,  it  will  crack, 
and,  when  wet,  break.  Put  it  on  a shelf,  leaving  a space  between 
each  piece,  and  let  it  grow  hard  gradually ; thus  it  will  save  a full 
third  in  the  consumption ; but,  for  coarse  washing  soap  soft  will  go 
further  than  the  hard. 

Washing  Soap  — Two  pounds  bar  soap,  one  ounce  borax.  Shave  the 
soap  fine.  Put  that  and  the  borax  in  one  quart  of  water,  and  simmer 
till  well  mixed.  One-fourth  of  a pound  of  this  compound  is  sufficient 
for  a washing  for  six  persons.  Soak  the  clothes  a few  hours,  and  then 
put  in  the  soap  and  boil  thirty  minutes,  and  then  rinse  in  two  or  three 
waters,  and  hang  out.  If  the  clothes  should  not  be  clean  enough  after 
boiling,  a little  rubbing  will  generally  suffice. 

Labor  Saving  Soap. — To  dissolve  hard  soap,  or  common  soft  soap, 
add  caustic  alkali  made  by  dissolving  soda  in  water,  and  adding  there- 
to an  equal  weight  of  slacked  lime,  then  stirring  the  two  together,  al- 
low the  lime  to  settle  and  afterward  pour  the  clear  liquor  among  the 
soap.  One  pound  of  soda  is  sufficient  for  two  gallons  of  soap.  Good 
for  greasy,  waste  and  coarse  cotton  articles,  but  tends  to  render  fine 
linens  yellow  in  appearance. 

'How  to  Make  Hard  Soap. — Take  six  pounds  ^of  soda,  six  pounds  of 
fat,  three  pounds  of  lime,  and  four  gallons  of  water.  Put  the  soda, 
lime  and  water  in  the  boiler,  and  boil  them.  Then  take  it  out  in  some- 
thing to  settle ; then  put  the  fat  in  the  boiler  and  add  the  water  (leav- 
ing the  settlings  behind.)  Boil  about  half  an  hour,  or  until  it  is 
thick.  Then  take  it  out  to  cool,  when  it  is  ready  to  cut  as  is  desired. 

2.  The  lady  who  furnishes  this  says  it  has  been  in  use  in  her  fami- 
ly for  several  years,  and  she  never  knew  it  to  fail  of  producing  a su- 
perior article  for  all  purposes. 

Five  pounds  of  lime  slaked  in  twelve  quarts  of  boiling  water,  five 
pounds  of  sal  soda  dissolved  in  twelve  quarts  of  water ; mix  it  to- 
gether and  let  it  stand  from  twenty-four  to  forty-eight  hours.  Dip 
off  all  the  water  free  from  lime ; add  to  it  (the  water)  three  and  a 
half  pounds  of  clean  grease ; let  it  boil  up,  then  add  two  ounces  of 
resin,  and  boil  the  whole  till  it  thickens,  which  usually  takes  three  or 
four  hours.  Have  ready  a tub,  or  other  convenient  vessel,  wet ; pour 
in  the  soap,  and  when  cold  cut  in  bars,  and  dry  well  before  using,  and 
I will  add  that  no  one  need  be  alarmed  at  the  shrunken  and  shrivelled 


SOAPS,  WASHING  FLUIDS,  POWDERS,  ETC.  843 

appearance  it  assumes  during  this  process,  or  imagine  that  it  has  lost 
any  of  its  good  qualities  because  it  does  not  look  “ as  good  as  new.” 

3.  Pour  four  gallons  of  boiling  water  over  six  pounds  of  washing 
soda  and  three  pounds  of  unslaked  lime.  Stir  the  mixture  well,  and 
let  it  settle  until  perfectly  clear.  When  clear,  strain  the  water  and 
put  six  pounds  of  fat  with  it,  and  boil  two  hours,  stirring  it  most  of 
the  time.  If  it  does  not  seem  thin  enough,  put  another  gallon  of  wa- 
ter on  the  grounds,  stir  and  drain  off,  and  add  as  is  wanted  to  the 
boiling  mixture.  Its  thickness  can  be  tested  by  occasionally  putting 
a little  on  a plate  to  cool.  Stir  in  a handful  of  salt  just  before  taking 
off  the  fire.  Have  a tub  ready  soaked,  to  prevent  the  soap  from  stick- 
ing ; pour  it  in  and  let  it  settle  until  solid. 

4.  Take  two  pounds  clear  grease  to  one  pound  resin ; make  this  in- 
to soft  soap,  and  while  it  is  boiling,  to  every  ten  gallons  of  soap  add 
one  gallon  of  salt.  Boil  one  hour  after  adding  the  salt.  When  it  is 
done  boiling,  the  soap  will  be  at  the  top  and  the  ley  at  the  bottom. 
Skim  off  the  soap ; keep  it  and  gently  stir  it  in  a leaky  vessel  so  that 
the  ley  will  all  run  out  the  same  as  buttermilk  does  out  of  butter ; 
then  work  the  soap  as  butter  is  worked,  until  it  is  as  thick  as  hasty 
pudding ; then  set  it  away  to  cool.  Turpentine  or  tar  will  answer 
instead  of  resin,  but  are  not  so  good.  Any  refuse  salt  is  good  enough, 
or  old  pickle. 

5.  Omit  the  resin,  and  make  as  above.  When  the  soap  is  skimmed 
off,  and  the  ley  all  drained  out,  add  boiling  water  to  the  soap,  three 
parts  water  to  four  of  soap ; stir  well  together,  and  continue  to  stir  it 
gently  as  long  as  it  is  thin  enough  to  settle  level. 

6.  Four  gallons  of  water,  six  pounds  of  washing  soda,  six  pounds 
of  clean  fat,  three  and  one-half  pounds  of  stone  lime.  Put  the  lime 
and  soda  in  the  water  and  boil  until  the  soda  is  dissolved ; then  pour 
it  into  a tuo  and  let  it  settle  : then  pour  off  the  water  gently  with  as 
little  lime  as  possible ; then  add  the  fat  and  boil  it  until  done.  Take 
a little  out  in  a saucer,  and  if  no  water  remains  under  when  cold  it  is 
done.  Pour  it  in  deep  pans,  or  a tub,  and  when  cold  cut  in  bars. 

To  Make  Hard  Soajp  of  Soft. — Heat  the  soap  and  add  common  salt, 
a little  at  a time.  Take  out  a little  occasionally  and  try  it  by  cooling 
in  a dish — when  sufficiently  settled,  a thick  scum  will  rise  to  the  sur- 
face. Allow  it  to  cool  in  tubs ; some  liquid  will  settle  at  the  bottom, 
but  the  greater  part  will  be  hard,  and  can  be  cut  into  bars  and  dried. 
It  improves  by  age  and  drying. 

2.  Take  three  pailfuls  (twelve  quart  pails)  of  common  soft  soap, 
add  five  pints  of  salt.  Heat  them  together  and  stir  them  well  and 


844 


PRACTICAL  CYCLOPAEDIA. 


thoroughly,  Set  the  mixture  aside  to  cool  and  harden.  Take  the 
hard  soap  from  the  top,  and  put  to  it  one  and  a half  pailfuls  of  weak 
lye  and  two  and  a half  pints  of  salt.  Heat  and  stir  well  together, 
and  cool  as  before.  Again  remove  the  soap,  melt  it  and  pour  it  intc 
any  shaped  moulds  you  choose. 

Shaker  Flan  of  Making  Soap. — The  trustees  of  Shaker  Village, 
N.  H.,  give  to  the  Scientific  American  the  following  easy  and  cheap 
method  of  making  soft  soap : “ Place  a shallow  iron  kettle,  to  hold 
from  four  to  six  barrels  just  out  of  the  wash  room,  under  cover  of  a 
shed.  Extend  half  or  three-quarters  inch  pipe  for  steam  to  the  mid- 
dle of  the  bottom,  bending  it  to  form  of  surface,  and  terminating  with 
open  end.  Take  another  pipe  to  discharge  cold  water  over  the  top  of 
the  kettle.  Use  the  best  quality  of  ‘ first  sorts  ’ of  potash  in  the  pro- 
portion of  six  pounds  of  potash  to  seven  pounds  of  grease  for  a barrel 
of  forty  gallons.  Break  up  the  potash  into  small  lumps  and  dissolve 
it  in,  say,  two  pails  of  hot  water  to  twenty-four  pounds.  It  dissolves 
rather  slowly  when  potash  is  good.  When  dissolved,  put  the  solution 
into  the  kettle  and  add  the  grease  quite  warm,  and  stir  the  mixture 
together.  Allow  it  to  stand  over  night  if  convenient.  In  the  morn- 
ing apply  a moderate  jet  of  steam  until  the  mixture  appears  ropy,  or 
rather,  soapy.  Shut  off  the  steam  and  open  the  cold  water  valve,  stir- 
ring the  mixture  as  the  water  runs,  until  the  kettle  is  full,  or  the  re- 
quired quantity  obtained  for  the  materials  used.  My  man  makes  an 
excellent  article,  and  never  fails.  The  materials  for  forty  gallons  of 
soap  cost,  at  present  prices,  sixty-four  cents,  the  labor  nothing,  as  the 
man  is  not  hindered  by  making  it.” 

Pure  White  Soap  is  composed  of  fatty  acid,  and  alkali,  and  water. 
In  one  hundred  parts  of  soap  there  are  sixty-three  of  fatty  acid,  six 
and  a half  of  alkali,  and  thirty  and  a half  of  water.  The  process  of 
making  hard  soap  is  not  so  simple  as  that  of  soft  soap.  White  or  curd 
soap  is  made  of  the  finest  tallow  or  suet  only,  and  boiled  to  a thicker 
consistency  than  other  soaps  upon  a stronger  alkaline  lye,  and  before 
it  is  put  into  the  frame  to  cool  it  requires  crutching.  This  consists  in 
stirring  it  about  in  an  intermediate  vessel  between  the  boiler  and  cool- 
ing frame,  to  break  and  mix  the  curd.  Nothing  but  the  best  materi- 
als are  used  for  this  soap. 

All  our  common  brown  soaps  contain  resin,  which,  though  not  gen- 
erally held  to  be  an  adulteration,  makes  imperfect  soap. 

The  most  convenient  and  cheap  alkali  for  making  soap  is  sal  soda. 
It  must  be  prepared  for  use  by  dissolving  it  in  about  five  times  its 
weight  of  water  then  adding  half  its  weight  of  fresh  slaked  lime.  The 


SOAPS,  WASHING  FLUIDS,  POWDERS,  ETC.  845 

carbonic  acid  leaves  the  soda,  unites  with  the  lime,  and  forms  chalk, 
which  sinks  to  the  bottom  of  the  vessel.  The  clear  liquor  is  caustic 
soda  lye,  fit  to  be  boiled  with  tallow,  oil  or  fat,  to  make  soap.  Any 
person  may  make  hard  soap  from  soda  lye  by  a very  simple  appara- 
tus, viz : a wash  tub,  and  a small  tin  or  iron  boiler.  Tallow,  suet, 
lard,  oils,  resin,  fat  from  deceased  animals,  and  boiled  bones,  are  the 
most  common  materials  employed  in  soap  making. 

Washing  Fluid. — Stir  equal  weights  of  common  soda  and  fresh 
slacked  lime  in  water,  then  allow  the  sediment  to  settle  to  the  bottom 
of  the  vessel.  The  clear  lye  thus  made  is  the  well-known  “ washing 
fluid,”  and  it  is  the  lye  that  is  employed  for  making  hard  soap  by 
boiling  oil  or  grease  with  it  for  several  hours. 

Another. — One  gallon  water,  one  pound  washing  soda,  quarter  of  a 
pound  unslacked  lime.  Simmer  twenty  minutes.  When  cool,  pour 
off  the  clear  fluid  into  glass  or  stone  ware;  it  will  ruin  earthenware. 
If  the  clothes  are  very  dirty,  put  them  in  soak  over  night ; wring 
them  out  in  the  morning ; soap  them,  and  put  them  into  the  wash 
kettle,  with  enough  water  to  cover  them.  To  a common  sized  kettle 
or  boiler  full,  put  a teacupful  of  fluid.  Boil  half  an  hour,  then  wash 
well  through  one  suds,  and  rinse  thoroughly  in  two  waters. 

It  is  good  also  for  cleaning  paint.  A very  little  put  in  the  water 
will  remove  grease  or  fly  stains,  much  better  than  soap.  Too  much 
of  it  will  remove  the  paint  also. 

Another. — The  following  is  a good  and  economical  washing  fluid : 
Dissolve  one  pound  of  soda  in  one  quart  of  hot  water,  and  add  to  it 
four  quarts  of  lime-water ; when  this  settles  pour  off  the  clear.  Next 
dissolve  three  ounces  of  borax  in  one  quart  of  boiling  water,  and  add 
to  it  the  five  quarts  of  clear  water.  When  cold  dissolve  it  in  two  or 
three  ounces  of  pulverized  carbonate  of  ammonia.  Put  it  in  bottles, 
and  keep  it  tightly  corked.  Use  half  a pint,  or  less,  to  about  five  gal- 
lons of  water ; put  it,  with  some  soap,  into  the  tub  of  clothes  the  night 
before  washing  day,  or  a short  time  before  boiling  the  clothes.  Many 
who  are  in  the  habit  of  using  washing  fluids  do  not  appear  to  be  aware 
of  their  nature  and  specific  objects.  They  are  intended  to  provide  a 
slight  excess  of  alkali  to  combine  with  the  grease  and  dirt  of  the 
clothes.  They  should  be  sparingly  used  at  best,  and  wholly  discarded 
in  washing  laces  and  fine  linens.  Good  soap  suds  of  sufficient  strength 
make  the  best  washing  fluid  for  fine  white  textile  fabrics.  The  chlo- 
ride of  soda  makes  an  excellent  fluid  for  whitening  linen  that  has  be- 
come yellow  in  color,  and  as  a washing  fluid  inferior  to  none.  The 
use  of  strong  caustic  alkalies  imparts  a yellowish  tinge  to  fine  linens 


846 


PRACTICAL  CYCLOPAEDIA. 


and  tends  to  injure  them,  and  therefore  should  be  used,  if  at  all,  with 
much  caution. 

Washing  fluid  containing  spirits  of  turpentine  is  said  to  be  injurious 
to  the  health  of  persons  using  it,  in  some  instances  relaxing  and 
weakening  the  joints  of  the  hands  and  arms  and  affecting  the  whole 
system. 

Another. — Take  half  a pound  of  unslaked  lime,  one  pound  of  soda, 
two  quarts  of  soft  soap — slake  the  lime  with  two  quarts  of  boiling  wa- 
ter, and  let  it  stand  until  settled.  Dissolve  the  soda  with  two  quarts 
of  boiling  water.  Pour  off  the  lime  water,  being  careful  not  to  let 
any  lime  go  in.  Mix  the  lime  water  with  the  soda  and  soap,  and  then 
stir  together.  Apply  this  preparation  to  the  clothes,  the  same  as  soft 
soap,  and  boil  them.  They  will  need  but  little  rubbing.  This  is  said 
to  be  very  superior. 

Washing  Powder. — One-quarter  of  a pound  of  borax  to  one  gallon 
of  soft  soap  dissolved  in  one  gallon  of  water.  Apply  as  usual  to  the 
clothes,  and  soak  at  least  two  hours  before  washing. 

Borax  for  Washing  and  Bleaching. — One  of  the  best  bleaching  and 
emollient  agents  that  can  be  employed  in  washing,  either  the  person 
or  clothing,  is  common  refined  borax.  It  should  be  dissolved  in  hot 
water  at  the  rate  of  half  a pound  to  ten  gallons  ; a great  saving  in 
soap  is  effected  by  its  use.  The  borax  should  be  pulverized  first.  It 
may  be  procured  in  the  form  of  crystals  at  any  druggists,  and  can  be 
powdered  with  a rolling  pin,  or  a hammer  ; it  will  not  injure  the  most 
delicate  fabric;  and  laces  or  other  fine  tissues  may  be  washed  in  a so- 
lution of  borax  with  manifest  advantage  to  their  color  and  con- 
sistency. 

The  Lady  s Book  remarks  that  the  wife  of  an  American  Agricul- 
turist has  been  experimenting  on  soaps,  and  finds  that  the  addition 
of  three-quarters  of  an  ounce  of  borax  to  a pound  of  soap,  melted  in 
without  boiling,  makes  a saving  of  one-half  in  cost  of  soaps,  and  three- 
fourths  the  labor  of  washing,  and  improves  the  whiteness  of  fabrics ; 
besides,  the  usual  caustic  effect  is  removed,  and  the  hands  are  left 
with  a peculiar  soft  and  silky  feeling,  leaving  nothing  more  to  be  de- 
sired by  the  most  ambitious  washerwoman. 

More  about  Borax  for  Washing. — A London  paper,  The  Field , says : 
The  washerwomen  of  Holland  and  Belgium,  so  proverbially  clean,  and 
who  get  up  their  linen  so  proverbially  white,  use  refined  borax  as  a 
washing  powder  instead  of  soda,  in  the  proportion  of  a large  handful 
of  borax  powder  to  about  ten  gallons  of  boiling  water ; they  save  in 
soap  nearly  half.  All  the  large  washing  establishments  adopt  the 


HOUSEHOLD  CLEANING. 


847 


same  mode.  For  laces,  cambrics,  &c.,  an  extra  quantity  of  the  pow- 
der is  used,  and  for  crinolines,  required  to  be  made  very  stiff,  a strong 
solution  is  necessary.  Borax  being  a neutral  salt,  does  not  in  the 
slightest  degree  injure  thfe  texture  of  the  linen;  its  effect  is  to  soften 
the  hardest  water,  and,  therefore  it  should  be  kept  on  every  toilette 
table.  To  the  taste  it  is  rather  sweet,  is  used  for  cleansing  the  hair, 
is.  an  excellent  dentrifice,  and  in  hot  countries  is  used  in  combination 
with  tartaric  acid  and  bi-carbonate  of  soda  as  a cooling  beverage. 
Good  tea  can  not  be  made  with  hard  water ; all  water  may  be  made 
soft  by  adding  a teaspoonful  of  borax  powder  to  an  ordinary  sized  ket- 
tle of  water,  in  which  it  should  boil.  The  saving  in  the  quantity  6f 
tea  used  will  be  at  least  one-fifth. 

Soda , by  softening  the  water  saves  a great  deal  of  soap.  It  should 
be  melted  in  a large  jug  or  pail  of  water,  some  of  which  pour  into  the 
tubs  and  boiler. 

Many  good  laundresses  advise  soaping  linen  into  warm  wTater  the 
night  previous  to  washing,  as  facilitating  the  operation,  and  less  fric- 
tion being  required. 


HOUSEHOLD  CLEANING. 

Cleaning  the  Sides  of  Apartments. — As  oil  paint  is  injured  by  too 
frequetft  scouring,  it  is  necessary  to  use  every  means  which  may 
render  the  scouring  of  paint  rarely  needful ; first,  by  cleaning  the 
walls,  edges,  and  mouldings  from  all  lodgments  of  dust,  frequently 
sweeping  and  daily  dusting  them.  Partial  washing  of  spots  and  stains 
on  oil  paint  may  prevent  the  necessity  of  more  frequent  general  scour- 
ings.  Every  week  examine  the  paint,  and  remove  with  a flannel  and 
soap  and  water  any  spots  upon  it,  finger  marks,  &c.,  within  reach ; 
having  wiped  them  awav  with  the  flannel,  taking  care  to  wipe  those 
parts  dry,  so  as  not  to  leave  it  visible  when  the  cleaning  has  been 
done. 

In  washing  or  scouring  paint  little  soap  should  be  used,  the  alkali 
of  the  soap  having  a tendency  to  injure  oil  paint.  But  water  alone  is 
not  sufficient.  After  scouring  with  the  brush  and  soap,  plenty  of  wa- 
ter should  be  used  to  wash  off  what  remains  of  the  soap  : otherwise, 
if  left  on  the  paint,  it  will  cause  its  decay. 

The  parts  of  stairs  painted  in  oil  which  are  not  covered  with  carpet 
should  be  washed  weekly  with  warm  water  and  two  sponges ; one  to 


848 


PRACTICAL  CYCLOPAEDIA. 


wasli,  the  other  to  dry  the  stairs  with  ; by  using  sponges  the  edges  of 
the  stair  carpet  are  not  so  likely  to  be  injured  as  by  a brush  or  scouring 
flannel. 

To  Clean  Paint — Smear  a piece  of  flannel  in  common  whiting,  mix- 
ed to  the  consistency  of  common  paste,  in  warm  water.  Kub  the  sur- 
face to  be  cleaned  quite  briskly,  and  wash  off  with  pure  cold  water. 
Grease  spots  will,  in  this  way,  be  almost  instantly  removed,  as  well 
as  other  filth,  and  the -paint  will  retain  its  brilliancy  and  beauty  un- 
impaired. 

For  Cleaning  Floor  Boards. — By  scrubbing  them  with  a mixture 
made  by  dissolving  unslaked  lime  in  boiling  water.  The  proportions 
are  two  tablespoonfuls  to  a quart  of  water.  No  soap  need  be  used. 

To  Scour  Floor  Boards. — Lime  one  part,  sand  three  parts,  soft  soap 
two  parts.  Binse  with  clean  water,  and  rub  dry.  Gives  good  color, 
and  keeps  away  vermin. 

To  Clean  Grease  from  Floors. — Spread  over  the  stain  a thick  coat 
of  soft  soap,  then  pass  a heated  flat  iron  a few  times  across  it,  after 
which,  wash  immediately  with  clean  warm  water. 

For  removing  spots  of  grease  from  boards,  take  equal  parts  of  ful- 
lers’ earth  and  pearlash — a quarter  of  a pound  of  each — and  boil  in  a 
quart  of  soft  water,  and,  while  hot,  lay  it  on  the  greased  parts,  allow- 
ing it  to  remain  on  them  for  ten  or  twelve  hours,  after  which  it  may 
be  scoured  off  with  sand  and  water.  A floor  much  spotted  with  grease 
should  be  completely  washed  over  with  this  mixture  the  day  before  it 
is  scoured.  Fullers’  earth  and  ox-gall  boiled  together  form  a very 
powerful  cleansing  mixture  for  floors  or  carpets.  Spirits  of  turpentine 
rubbed  for  a short  time  forcibly  on  grease  spots,  dissolve  the  grease 
in  the  floor,  and  make  it  readily  unite  with  pearlash  or  soap,  with 
either  of  which  the  parts  should  be  afterward  washed.  Drops  of  tal- 
low may  be  scraped  off. 

Stains  of  Ink  Dried  in  Floors , are  difficult  to  eradicate.  Strong 
vinegar  or  salts  of  lemon  will  remove  them*  Strong  muriatic  acid,  or 
spirits  of  salts,  applied  with  a piece  of  cloth ; afterwards  well  washed 
with  water : will  take  ink  out  of  boards. 

Bed  Wine  Stains  on  Boards  may  be  removed  by  laying  on  them  a 
strong  solution  of  soda.  If  this  be  not  sufficient,  the  chloride  of  lime 
or  “ bleaching  liquid,”  will  remove  them. 

The  Droppings  from  Stove  Pipes , where  wood  is  burnt,  leave  very 
persistent  stains.  Oxalic  acid  will  remove  the  iron,  and  when  tho 
spot  is  then  well  washed,  ammonia  may  take  up  what  is  soluble. 

To  make  Grease  Balls. — Shave  down  half  a pound  of  white  soap, 


HOUSEHOLD  CLEANING. 


849 


and  mix  it  with  three  ounces  of  fullers’  earth  powdered  ; then  mix  to- 
gether three  ounces  of  ox-gall  and  two  ounces  of  spirits  of  turpentine; 
with  this  moisten  the  soap  and  fullers’  earth  till  you  have  a stiff  paste. 
Mix  it  thoroughly,  and  beat  it  well.  Make  it  into  balls  with  your 
hands,  and  place  the  balls  where  they  will  dry  slowly.  To  use  it, 
scrape  down  a sufficiency,  and  spread  it  on  the  grease  spot.  Let  it 
rest  awhile ; then  brush  it  off,  and  scrape  and  apply  some  more.  A 
few  applications  will  generally  remove  the  grease. 

Cleaning  Door  Knobs. — To  secure  the  paint  around  them  when 
cleaning,  place  a piece  of  pasteboard  with  a hole  cut  to  encircle  them, 
and  a slit  to  slip  on. 

Care  of  and  Cleaning  Furniture. — It  is  often  necessary  to  clean 
mahogany  and  marble,  and  restore  mahogany  varnish.  Use  no  soap 
on  them,  but  wash  them  in  fair  water,  and  rub  them  till  dry  with  a 
clean,  soft  cloth.  A little  sweet  oil,  rubbed  on  occasionally,  gives 
them  a polish.  Rub  furniture  with  a cloth  dipped  in  oil,  then  with  a 
clean  cloth  till  dry  and  polished.  Rubbing  with  sweet  oil  will  restore 
spots  from  which  the  varnish  has  been  removed.  White  spots  in  var- 
nished furniture  may  be  removed  by  rubbing  them  with  a warm  flan- 
nel, dipped  in  spirits  of  turpentine.  Ink  spots  may  be  removed  by 
rubbing  them  with  a woolen  cloth,  dipped  in  the  oil  of  vitriol  and 
water,  being  careful  to  touch  only  the  spots  with  the  vitriol ; rinse 
them  with  saleratus  water,  and  then  with  clear  water.  Mahogany 
furniture  may  be  beautifully  polished  thus  : rub  it  with  cold  drawn 
linseed  oil,  then  wipe  off  the  oil,  and  polish  by  rubbing  smartly  with 
a clean,  dry  cloth. 

To  Remove  spots  from  Furniture. — A hot  shovel  held  over . varnish- 
ed furniture  will  take  out  white  spots.  Spots  in  furniture  may  be 
easily  removed  by  rubbing  them  with  flannel  wet  with  the  same  thing 
that  took  the  color  out.  White  spots  on  varnished  furniture  may  be 
removed  by  rubbing  them  with  a warm  flannel,  dipped  in  equal  parts 
of  spirits  of  turpentine  and  sweet  oil. 

Oiling  Furniture.—  A little  sweet  oil  spread  over  the  surface  of 
varnished  furniture,  then  rubbed  until  the  wood  is  perfectly  dry  with 
a piece  of  soft  silk,  gives  the  surface  a beautiful  gloss}?’  appearance. 

To  take  Bruises  out  of  Furniture. — Wet  the  part  with  warm  water; 
double  a piece  of  brown  paper  five  or  six  times,  soak  it,  and  lay  it  on 
the  place;  apply  on  that  a hot  flat-iron  till  the  moisture  is  evaporated; 
if  the  bruise  be  not  gone,  repeat  the  process.  Generally,  after  two  or 
three  applications,  the  dent  or  bruise  is  raised  to  a level  with  the  sur- 
face. If  the  bruise  be  very  small,  merely  soak  it  with  warm  water, 
54 


850 


PRACTICAL  CYCLOPAEDIA. 


and  apply  a red-hot  poker  near  the  surface;  keep  it  constantly  wet, 
and  in  a few  minutes  the  bruises  will  disappear. 

To  take,  Stains  out  of  Mahogany. — Spirits  of  salts,  six  parts ; salt  of 
lemons,  one  part.  Mix,  then  drop  a little  on  the  stains,  and  rub  them 
till  they  disappear. 

To  Clean  Cane  Chairs. — Sponge  them  until  soaked,  with  soap  and 
hot  water. 

To  Clean  Sofas  and  Chairs. — If  the  covers  of  sofas  and  chairs  are 
dirty,  they  may  be  cleansed  without  being  removed,  by  first  washing 
them  over  with  warm  water  and  soap  rubbed  over  with  a flannel ; 
then,  belore  they  are  dry,  sponge  them  over  with  a strong  solution  of 
salt  and  water,  in  which  a small  quantity  of  gall  has  been  mixed.  The 
windows  of  the  room  should  be  opened,  so  as  to  secure  a perfect  dry- 
ing, and  the  colors  and  freshness  of  the  articles  will  in  this  way  be 
restored. 

Ottomans  and  Sofas , whether  covered  with  cloth,  damask  or  chintz, 
will  look  much  the  better  for  being  cleaned  occasionally  with  bran 
and  flannel. 

Rosewood  Furniture  should  be  rubbed  gently  every  day  with  a 
clean  soft  cloth  to  keep  it  in  order. 

To  Cleanse  Feather  Beds. — Bub  them  over  with  a stiff  brush,  dipped 
in  hot  soapsuds,  when  clean,  lay  them  on  a shed  or  other  clean  place, 
where  the  rain  will  fall  on  them.  When  thoroughly  soaked,  let  them 
dry  in  a hot  sun  for  six  or  seven  successive  days,  shaking  them  up 
well  and  turning  them  over  each  day.  They  should  be  covered  over 
with  a thick  cloth  during  the  night ; if  exposed  to  the  night  air  they 
will  become  damp  and  mildew. 

To  Cleanse  Mattresses. — Hair  mattresses  that  have  become  hard  and 
dirty,  can  be  made  nearly  as  good  as  new  by  ripping  them,  washing 
the  ticking,  and  picking  the  hair  free  from  bunches,  and  keeping  it  in 
a dry,  airy  place  several  days.  Whenever  the  ticking  gets  dry,  fill  it 
lightly  with  hair  and  tack  it  together. 

Straw  matting  may  be  cleaned  with  a large  coarse  cloth,  dipped  in 
salt  and  water,  and  then  wiped  dry.  The  salt  prevents  the  matting 
from  turning  yellow. 

Cleaning  Soiled  Carpets. — When  soiled,  carpets  may  be  cleaned  after 
beating  with  the  following  mixture : Two  gallons  of  water,  with  half  a 
pound  of  soft  soap  dissolved  in  it,  to  which  add  four  ounces  of  liquid 
ammonia ; this  may  be  rubbed  on  with  a flannel,  and  the  carpet  then 
rubbed  dry  with  a coarse  cloth.  Or, 

2.  Take  a pail  of  cold  water,  and  add  to  it  three  gills  of  ox-gall. 


HOUSEHOLD  CLEANING. 


85  J 


Hub  it  into  the  carpet  with  a soft  brush.  It  will  raise  a lather  ; which 
must  be  washed  off  with  clear  cold  water.  Rub  dry  with  a clean 
cloth.  Fullers’  earth  is  used  for  cleaning  carpets,  and  weak  solution 
of  alum  or  soda  are  used  for  reviving  the  colors.  The  crumb  of  a hot 
wheaten  loaf  rubbed  over  a carpet  has  been  found  effective. 

In  nailing  down  a carpet  after  the  floor  has  been  washed,  be  certain 
that  the  floor  is  quite  dry,  or  the  nails  will  rust  and  injure  the  carpet. 

Beat  a carpet  on  the  wrong  side  first ; and  then  more  gently  on  the 
right  side.  Beware  of  using  sticks  with  sharp  points,  which  may  tear 
the  carpet.  The  oftener  carpets  are  shaken,  the  longer  they  wear ; 
the  dirt  that  collects  under  them  grinds  out  the  threads. 

Sweeping  Carpets. — Draw  the  broom  to  you  with  short,  quick  strokes, 
taking  up  the  dirt  every  half-yard  in  a dust-pan,  or  at  each  stair,  and 
thus  avoid  working  the  dirt  into  the  cleaner  parts.  Never  use  tea- 
leaves,  paper,  damp  grass,  or  salt,  to  collect  the  dust,  let  the  dust-pan 
do  that. 

It  is  said  that  persons  who  are  accustomed  to  use  tea  leaves  for 
sweeping  their  carpets,  and  find  that  they  leave  stains,  will  do  well  to 
employ  fresh  cut  grass  instead,  as  it  is  better  than  tea  leaves  for  pre- 
venting dust,  and  gives  the  carpets  a Vfery  bright  fresh  look. 

Every  one  knows  that  the  daily  dust  arising  from  sweeping  care- 
lessly, causes  a permanent  injury  to  furniture,  books,  pictures — and 
the  lungs.  The  old  plan  of  sprinkling  the  carpet  first  with  damp  tea 
grounds,  and  then  sweeping  with  a bristle  brush  was  much  better  than 
the  careless  sweeping  practiced  by  some  ; but  latterly  we  have  found 
it  much  easier  and  more  convenient  to  use  one  of  the  new  revolving 
carpet-sweepers,  which  takes  up  the  dust  and  puts  it  away  in  a box 
without  its  rising  at  all,  and  without  using  any  moistening  applica- 
tion. They  are  especially  suited  to  libraries,  offices,  cabinets,  <fcc. 

Treatment  of  Oil-Cloth. — Oil-cloth  ought  never  to  be  wetted — if  it 
can  be  possibly  avoided — but  merely  to  be  rubbed  with  a flannel,  and 
polished  with  a brush  of  moderate  hardness,  exactly  like  a mahogany 
table,  and  by  this  simple  means  the  fading  of  the  colors,  and  the  rot- 
ting of  the  canvass,  which  are  inevitably  attendant  upon  the  oil- cloth 
being  kept  in  a state  of  moisture  or  dampness,  are  entirely  avoided. 

If  oil-cloth  is  to  be  washed,  let  it  be  first  swept,  then  cleansed  with 
a large  soft  cloth  and  lukewarm  or  cold  water,  but  never  scrubbed 
with  a brush;  and  on  no  account  use  soap  or  hot  water,  as  either  will 
bring  off  the  paint. 

To  Clean  Wall  Paper. — Soiled  wall  papers  may  be  made  to  look  as 
well  almost  & s new  in  most  cases,  by  the  following  expedient : take 


852 


PRACTICAL  CYCLOPAEDIA. 


about  two  quarts  of  wheat  bran,  tie  it  in  a bundle  in  coarse  flannel, 
and  rub  it  oyer  the  paper.  It  will  cleanse  the  whole  paper  of  all  de- 
scriptions of  dirt  and  spots,  much  better  than  any  other  means  that 
can  be  used.  Some,  however,  use  common  wheat  bread,  and  claim  it 
is  better  than  the  bran. 

It  is  said  that  old  paper  is  very  much  improved  in  appearance  bj 
simply  rubbing  it  well  with  a flannel  cloth  dipped  in  Indian  meal. 

To  Clean  Brass. — Rub  the  surface  of  the  metal  with  rotten-stone 
and  sweet  oil,  then  rub  off  with  a piece  of  cotton  flannel  and  polish 
with  soft  leather.  A solution  of  oxalic  acid  rubbed  over  tarnished 
brass  with  a cotton  rag  soon  removes  the  tarnish,  rendering  the  metal 
bright.  The  acid  must  be  washed  off  with  water  and  the  brass  rubbed 
with  whitening  in  powder  and  soft  leather.  When  acids  are  employed 
for  removing  the  oxide  from  brass,  the  metal  must  be  thoroughly 
washed  afterwards,  or  it  will  tarnish  in  a few  minutes  after  being  ex- 
posed to  the  air.  A mixture  of  muriatic  acid  and  alum  dissolved  in 
water  imparts  a golden  color  to  brass  articles  that  are  steeped  in  it  for 
a few  seconds. 

Brasses , Britania  Metals,  Tins , Coders,  <§c.,  are  cleaned  with  a 
mixture  of  rotten  stone,  soft  soap,  and  oil  of  turpentine,  mixed  to  the 
consistency  of  stiff  putty.  The  stone  should  be  powdered  very  fine  and 
sifted ; and  a quantity  of  the  mixture  may  be  made  sufficient  to  last 
for  a long  while.  The  articles  should  first  be  washed  with  hot  water, 
to  remove  grease.  Then  a little  of  the  above  mixture,  mixed  with 
water,  should  be  rubbed  over  the  metal : then  rub  off  briskly,  with 
dry  clean  rag  or  leather,  and  a beautiful  polish  will  be  obtained. 

For  cleaning  brasses  belonging  to  mahogany  furniture,  either  pow- 
dered whiting  or  scraped  rotten-stone  mixed  with  sweet  oil  and  rubbed 
on  with  a buckskin  is  good. 

Clean  a brass  kettle,  before  using  it  for  cooking,  with  salt  and  vin- 
egar. 

To  Clean  Brass  Ornaments. — Wash  the  brass  work  with  roche  al- 
um boiled  to  a strong  lye,  in  the  proportion  of  an  ounce  to  a pint. 
When  dry,  it  must  be  rubbed  with  fine  tripoli. 

To  Clean  Marble. — First  use  soap  and  whitening ; then  rub  off  and 
polish  with  a piece  of  leather.  Iron  stains  may  be  removed  from  mar- 
ble with  a solution  of  oxalic  acid;  but  it  renders  the  surface  of  the 
marble  rough. 

Another  Way. — Chalk,  in  fine  powder,  one  part;  pumice  stone,  one 
part ; common  soda,  two  parts ; sift  it  through  a fine  sieve  and  mix 
together.  Wash  the  spots  with  this  powder  mixed  with  a little  water, 


HOUSEHOLD  CLEANING. 


853 


then  clean  the  whole  of  the  stone,  and  wash  off  with  soap  and  wa- 
ter. 

Another. — Marble  may  be  cleaned  by  mixing  up  a quantity  of  the 
strongest  soap-lees  with  quick-lime,  to  the  consistence  of  milk,  and 
laying  it  on  the  marble  for  twenty-four  hours  ; clean  it  afterwards  with 
soap  a.nd  water. 

Marble  Chimney-Pieces  may  be  cleaned  with  diluted  muriatic  acid, 
or  warm  soap  and  vinegar. 

All  kinds  of  Marble,  as  well  as  alabaster,  can  be  cleaned  by  simply 
mixing  pulverized  pumice-stone  with  verjuice,  letting  it  remain  sever- 
al hours,  then  dipping  in  a perfectly  clean  sponge,  a,nd  rubbing  the 
marble  until  it  is  clean ; after  this,  rinse  off  with  pure  water,  and  rub 
it  dry  with  a clean  linen  cloth. 

To  remove  Stains  from  Marble. — First  rub  it  with  soap  and  water 
to  remove  all  grease,  then  wash  it  with  a clean  sponge  and  some  dilute 
muriatic  or  oxalic  acid,  and  use  warm  water  to  rub  all  off.  Finally 
polish  down  with  some  fine  French  whiting. 

To  dean  Carved  Ivory. — Wash  with  white  soap  and  water,  not  very 
warm,  and  after  rinsing  it  by  pouring  cold  water  over  it,  wipe  it  slight- 
ly with  a soft  cloth,  and  place  it  in  the  sun  to  dry ; its  color  will  be 
quite  restored,  as  the  rays  of  the  sun  have  a bleaching  effect  upon  it. 

To  Clean  Tin  and  Pewter. — Wash  thoroughly  clean  with  warm 
water,  into  which  a handful  of  bran  and  a few  slices  of  soap  have  been 
thrown  while  hot.  Dry,  and  then  with  some  of  the  best  whiting  pow- 
dered, and  a little  sweet  oil,  rub  well  and  wipe  clean  ; then  dust  them 
over  with  some  dry  powdered  whiting  in  a muslin  bag,  and  rub  dry 
with  soft  leather.  When  tin  covers  come  from  the  table,  they  must 
be  wiped  very  dry  before  they  are  hung  up,  or  the  steam  will  rust  the 
inside. 

Cleaning  Tinware. — Acids  should  never  be  employed  to  clean  tin- 
ware, because  they  attack  the  metal  and  remove  it  from  the  iron  of 
which  it  forms  a thin  coat.  We  refer  to  articles  made  of  tin  plate, 
which  consists  of  iron  covered  with  tin.  Rub  the  article  first  with 
rotten-stone  and  sweet  oil,  the  same  as  recommended  for  brass,  then 
finish  with  whitening  and  a piece  of  soft  leather.  Articles  made 
wholly  of  tin  should  be  cleaned  in  the  same  manner.  In  a dry  atmos- 
phere planished  tinware  will  remain  bright  for  a long  period,  but  they 
soon  become  tarnished  in  a moist  air. 

To  Clean  Britania  Ware. — Britania  ware  should  be  first  rubbed 
with  a woolen  cloth  and  sweet  oil,  then  washed  in  water  and  suds,  and 


854 


PKACTICAL  CYCLOPAEDIA. 


rubbed  with  soft  leather  and  whiting.  Thus  treated  it  will  retain  its 
beauty  to  the  last. 

To  Glean  Papier  Mache  and  Japanned  Wares. — Tea-boards,  either 
of  papier  mache  or  of  japanned  iron,  should  never  be  washed  with  hot 
wTater,  because  the  heat  of  boiling  water  is  sufficient  to  crack  the  var- 
nish on  the  surface,  upon  which  the  blackened  coating  of  either  the 
papier  or  iron  will  begin  to  peel  off.  When  any  liquid  dries  upon 
tea-trays  or  waiters  which  has  in  it  something  of  a glutinous  nature, 
water  must  be  employed  to  wash  it  off,  but  whenever  simple  rubbing 
with  soft  linen  removes  any  spots  on  japanned  wares,  water  should  not 
be  used.  Tea-boards  are  easily  cleaned  by  the  use  of  a few  tea  leaves, 
when  emptied  out  of  the  tea-pot ; if  tea-boards  of  japan  or  papier  ma- 
che appear  streaky,  as  if  from  grease,  a little  flour  or  whiting  sprink- 
led over  them,  and  rubbed  off  with  a soft  linen  duster,  will  clean  them. 
The  fine  polish  of  these  wares  is  in  their  manufacture  given  by  the 
use  of  olive  oil,  and  the  friction  of  the  hand  alone ; hence  any  scratch- 
es on  the  surface,  so  slight  as  not  to  penetrate  through  the  coating, 
may  be  removed  by  a similar  application  and  means. 

Another  Way. — Bub  on  with  a sponge  a little  white  soap  and  some 
lukewarm  water,  and  wash  the  ware  quite  clean.  Never  use  hot  wa- 
ter as  it  will  cause  the  japan  to  scale  off.  Having  wiped  it  dry,  sprin- 
kle a little  flour  over  it ; let  it  rest  awhile,  and  then  rub  it  with  a 
soft  dry  cloth,  and  finish  with  a silk  handkerchief.  If  there  are  white 
heat  marks  on  the  waiter  or  other  ware,  they  will  be  difficult  to  re- 
move. But  you  may  try  rubbing  them  with  a flannel  dipped  in  sweet 
oil,  and  afterwards  in  spirits  of  wine. 

Another  Way  to  Clean  Papier  Mache. — Waiters  and  other  articles 
of  papier  mache  should  be  washed  with  a sponge  and  cold  water,  with- 
out soap,  and  dredged  with  flour  while  damp.  After  awhile  wipe  off, 
and  then  polish  with  a flannel  or  silk  handkerchief. 

Cleaning  China  and  Glass  Ware. — The  best  material  for  cleaning 
either  porcelain  or  glassware,  is  fullers’  earth ; but  it  must  be  beaten 
into  a fine  powder,  and  carefully  cleared  from  all  rough  or  hard  parti- 
cles, which  might  endanger  the  polish  of  its  brilliant  surface.  It 
must  be  understood  however  that  some  requires  more  care  and  atten- 
tion than  others,  for  all  is  not  equally  well  colored  or  tempered. 

China  and  Earthenware  should  be  washed  in  plenty  of  warm  water 
and  soap,  rinsed  clean  in  a second  bowl  of  water  alone,  either  warm 
or  cold,  should  be  then  turned  down  to  drain,  and  afterwards  wiped 
dry  with  linen  tea-cloths.  Settlings  of  any  liquids  which  have  been 
suffered  to  dry  up  at  the  botton  of  earthen  vessels  may  be  dissolved 


HOUSEHOLD  CLEANING. 


855 


generally  by  a little  pearlash  and  water,  or  with  soda  instead  of  pearl- 
ash  ; either  of  these  will  also  quickly  remove  any  oiliness  which  may 
be  on  the  surface  of  earthenware  or  porcelain.  Neither  porcelain  nor 
earthenware  will  bear  sudden  immersion  into  hot  water,  when  the 
weather  is  cold,  without  great  danger  of  its  cracking. 

In  Washing  Glass  the  above  caution  is  still  more  requisite  to  observe 
than  in  respect  to  china  and  earthenware.  To  put  glass  suddenly  in- 
to boiling  water  in  cold  weather  would  be  inevitably  to  break  it. 
Glass  should  be  washed  in  water  moderately  warm  ; and  the  quantity 
of  water  used  should  be  abundant,  and  in  proportion  to  the  number 
of  articles  to  be  washed.  When  taken  out  of  the  water,  each  article 
should  be  at  first  turned  down  on  a table  or  dresser,  that  the  water 
may  run  off  from  them.  Afterward  they  should  be  dried  with  a soft 
linen  cloth,  and,  before  they  are  placed  for  use,  each  should  be  polish- 
ed with  a clean  soft  skin  of  wash  leather  kept  for  the  purpose.  Glass 
should  never  be  brought  to  the  table  with  the  dull  linty  surface  which 
negligence  in  wiping  would  give  it.  For  cut  glass,  the  use  of  a soft 
brush  may  be  requisite  to  polish  it  well ; but  if  any  brush  or  rubber 
of  a harsh  nature  be  applied,  glass,  which  easily  receives  scratches  on 
its  surface,  would  lose  irrecoverably  its  beauty  and  brilliance. 

Glass  discolored  with  the  settlings  of  port  wine,  &c.,  may  require 
more  than  common  washing.  A solution  of  soda  will  effect  a solution 
of  the  coloring  matter.  A bottle  brush  is  sometimes  used  to  remove 
the  settlings,  but  is  liable  to  scratch  the  glass. 

To  Clean  Plate. — Avoid  the  use  of  what  are  called  “ plate  pow- 
ders;” most  of  them  contain  quicksilver,  wljich  is  very  injurious.  Boil 
one  ounce  of  prepared  hartshorn  powder  in  a quart  of  water  ; while 
on  the  fire  put  into  it  as  much  plate  as  the  vessel  will  hold ; let  it  boil 
a short  time,  then  take  it  out,  drain  it  over  the  vessel  and  dry  it  be- 
fore the  fire.  When  you  have  served  all  your  plate  thus,  put  into 
the  water  as  much  clean  linen  rag  as  will  soak  up  all  the  liquid. 
When  dry,  they  will  be  of  great  use  for  cleaning  the  plate  as  well  as 
brass  locks  and  the  finger  plates  of  doors.  When  the  plate  is  quite 
dry,  it  must  be  rubbed  bright  with  leather.  The  use  of  gritty  sub- 
stances, however  fine,  should  be  avoided. 

Plate  Powder. — Finely  washed  whiting  is  one  of  the  safest  plate 
powders.  To  prepare  this,  mix  some  whiting  up  with  water,  and  stir 
it  well ; then  letting  the  whole  remain  a minute  or  two,  pour  off  the 
white  fluid  into  another  vessel,  and  suffer  the  sediment  of  the  pan 
poured  off  to  settle.  This  sediment  will,  when  dried,  be  the  fine- 
washed  whiting  desired,  all  the  coarse  gritty  part  having  been  left  be- 


856 


PRACTICAL  CYCLOPAEDIA. 


hind  in  the  first  vessel.  Whiting,  in  general,  is  fine  enough  without 
bmng  washed ; but  this  operation  secures  it  from  containing  any  parti- 
cles of  sand.  It  is  by  some  persons  applied  to  plate  in  its  dry  state,  and 
rubbed  on  with  leather.  Others  mix  it  with  water,  and  lay  it  wet  on 
the  plate,  and  do  not  rub  it  off  till  it  is  dry. 

Silver  and  Plated  Ware  should  be  washed  with  a sponge  and  warm 
soap  suds  every  day  after  using,  and  wiped  dry  with  a clean  soft  tow- 
el. Plate  should  be  well  cleaned,  and  have  a bright  polish;  few 
things  look  worse  than  to  see  greasy  looking  epergne  and  streaky 
spoons. 

Cleaning  Silver  Plated  Articles. — White  metal  articles  electro-pla- 
ted with  silver  are  now  very  common  and  great  care  is  required  in 
cleaning  them  when  tarnished.  No  powder  must  be  used  for  this 
purpose  which  has  the  least  grit  in  it,  or  the  silver  will  be  scratched 
and  soon  worn  off.  The  finest  impalpable  whitening  should  be  em- 
ployed with  a little  soft  water  in  removing  the  tarnish.  They  are 
next  washed  with  rain  water,  dried  and  polished  with  a piece  of  soft 
leather,  some  rouge  powder  or  fine  whitening,  then  finally  rubbed 
down  with  the  hand,  which  forms  a most  excellent  polisher. 

All  violent  rubbing  should  be  avoided,  together  with  the  use,  in 
.leaning  it,  of  any  ingredient  which  would  wear  the  silver. 

When  tarnished,  plated  articles  may  be  cleaned  with  fine  washed 
whiting  mixed  with  sweet  oil.  Warm  water  and  soap,  also,  may  be 
safely  used. 

Bouge  Powder  is  much  recommended  by  silversmiths ; and  though 
they  find  it  very  useful  and  effectual,  yet,  if  used  as  often  as  plate  re- 
quires cleaning  in  a family,  the  plate  would  suffer  considerable  wear. 

The  Sulphur  contained  in  the  sulphurete'd  hydrogen  gas,  which 
exists  sometimes  in  small  quantity  in  the  atmospheric  air,  is 
constantly  acting  upon  silver,  and  produces  a tarnish.  On  this  ac- 
count it  is  very  desirable  to  keep  all  such  articles  not  in  daily  use 
covered  with  wash  leather,  or  with  any  soft  material,  to  keep  them 
as  much  as  possible  from  the  air. 

Among  the  careless  practices  to  be  condemned  is  that  of  scraping 
off,  with  a sharp  knife  any  substances  adhering  to  plate.  If  in  this 
practice  the  surface  be  scratched,  the  scratches  cannot  be  removed, 
except  by  rubbing  off  the  silver  around  until  it  is  levelled  to  the  in- 
dentations ; hence  the  injury  to  plated  goods  especially,  in  which  the 
silver  is  merely  a thin  surface. 

To  Keep  Silver  Bright. — Godey  s Lady  s Booh  directs  that,  silver, 
.n  constant  use,  should  beVashed  every  day  in  a pan  of  suds  ma.de  of 


HOUSEHOLD  CLEANING. 


857 


good  white  soap  and  warm  water ; drying  it  with  old  soft  linen  cloths. 
Twice  a week  (after  this  washing,)  give  it  a thorough  brightening  with 
finely  powdered  whiting,  mixed  to  a thin  paste  with  alcohol ; rubbing 
longer  and  harder  where  there  are  stains.  Then  wipe  this  off,  and 
polish  with  clean  soft  old  linen.  Silver,  is  cleaned  in  this  manner,  at 
the  best  hotels. 

Fgg  Stain. — To  remove  the  stains  on  spoons  caused  by  using  them 
for  boiled  egg,  take  a little  common  salt  moist  between  the  thumb  and 
finger,  and  briskly  rub  the  stain,  which  will  soon  disappear. 

Medicine  Stains  may  be  removed  from  silver  spoons  by  rubbing 
them  with  a rag  dipped  in  sulphuric  acid,  and  washing  it  off  with  soap 
suds. 

To  Remove  Ink  Stains  from  Silver. — The  tops  and  other  portions 
of  silver  inkstands  frequently  become  deeply  discolored  with  ink, 
which  is  difficult  to  remove  by  ordinary  means.  It  may,  however,  be 
completely  eradicated  by  making  a little  chloride  of  lime  into  a paste 
with  water,  and  rubbing  it  upon  the  stains.  Chloride  of  lime  has 
been  misnamed  the  “general  bleacher,”  but  it  is  a foul  enemy  to  all 
metalic  surfaces. 

To  Clean  Knives  and  Forks. — Wash  the  blades  in  warm  (but  not 
hot)  water,  and  afterwards  rub  them  lightly  over  with  powdered  rot- 
ten stone  wet  to  a paste  with  a little  cold  water,  then  polish  them  with 
a clean  cloth. 

Scouring  Knives. — A small,  clean,  raw  potato,  with  the  end  cut  off, 
is  a very  convenient  method  of  applying  brickdust  to  knives,  keeping 
it  about  the  right  moisture,  while  the  juice  of  the  potato  assists  in  re- 
moving stains  from  the  surface.  A better  polish  can  be  got  by  this 
method  than  by  any  other,  with  less  labor. 

The  ashes  of  hard  coal  unmixed  with  any  from  wood,  are  said  to  be 
a better  article  than  Bath  brick  for  scouring  knives,  forks,  &c. 

It  is  said  to  be  a recent  and  valuable  discovery  that  one  of  the  best- 
substances  for  cleaning  knives  is  charcoal  reduced  to  a fine  powder, 
and  applied  in  the  same  manner  as  brickdust  is  used. 

To  Remove  Stains  from  Fine  Cutlery. — Take  the  softest  side  of  a 
razor  strop,  put  rouge  powder  or  crocus  on  it,  and  rub  the  cutlery 
rapidly  with  it.  If  the  stains  are  rusted  in,  it  may  be  necessary  to 
send  the  articles  to  a cutler  to  be  refinished. 

Cleaning  Knife  Handles. — Ivory  handles  should  be  washed  with  a 
oit  of  sponge  dipped  in  soap  and  water,  or  with  a little  spirits  of 
wine  and  water ; when  a red  wine  or  fruit  stain  shows  itself  on  the 


858 


PRACTICAL  CYCLOPAEDIA. 


handles,,  it  may  be  scraped  off  with  a sharp  knife  without  injuring  the 
haft. 

Silver  and  plated  handles  are  cleaned  like  other  plate  and  plated 
wares. 

Ebony  hafts  should  be  cleaned  with  a little  Florence  oil,  carefully 
wiped  off. 

When  ivory  handles  turn  yellow  rub  them  with  nice  sand  paper  or 
emory ; it  will  take  off  the  spots  and  restore  whiteness.  The  sand 
paper  should  be  very  fine. 

Orange  or  Lemon  Juice  left  upon  a knife  or  other  piece  of  iron, 
will,  in  a few  days,  produce  a stain  so  nearly  resembling  that  caused  by 
blood,  as  to  deceive  the  most  careful  observer ; and  not  many  years 
ago,  in  Paris,  a man  was  nearly  convicted  of  murder  owing  to  a knife 
being  found  in  his  possession  stained  with  what  was  pronounced  by 
several  witnesses  to  be  blood,  but  afterwards  discovered  to  be  simply 
lemon  juice. 

Do  not  let  knives  be  dropped  into  hot  dish  water.  It  is  a good  plan 
to  have  a large  tin  pot  to  wash  them  in,  just  high  enough  to  wash  the 
blades  witliout  wetting  the  handles. 

Never  put  away  plate,  knives  and  forks,  &c.,  uncleaned,  or  sad  in- 
conveniences will  arise  when  the  articles  are  wanted. 

Cleaning  Bottles. — There  is  no  easier  method  of  cleaning  glass  bot- 
tles than  putting  into  them  fine  coals,  and  well  shaking,  either  with 
water  or  not,  hot  or  cold,  according  to  the  substance  that  fouls  the 
bottle.  Charcoal  left  in  a bottle  or  jar  for  a little  time  will  take  away 
disagreeable  smells. 

To  Clean  Wine  and  Beer  Bottles. — Perhaps  no  mode  is  so  easy  and 
effectual  as  to  use  small  shot  and  water,  agitating  them  thoroughly. 
If  the  mechanical  action  of  the  shot  is  insufficient  to  remove  the  har- 
dened crust  from  the  interior,  as  for  instance,  old  port  wine  bottles, 
add  a small  quantity  of  pearlash  or  soda  to  soften  the  crust.  Observe 
that  no  shot  are  wedged  fast  at  the  bottom  and  left  in  the  bottle. 

Decanters  are  formed  of  flint  glass,  which  is  much  softer  and  more 
readily  scratched  than  the  common  kinds,  they  therefore  require  a less 
rough  treatment ; in  general,  warm  (not  boiling)  water,  with  the  ad- 
dition of  a few  pieces  of  coarse  brown  paper,  and  if  requisite  a little 
soda,  will  be  found  effectual;  should  greater  force  be  required,  a small 
portion  of  tow  wrapped  around  the  notched  end  of  a moderately  stiff 
wire,  and  used  with  a little  strong  soda,  will  be  found  sufficient. 
Sand  or  ashes  should  never  be  employed  in  cleaning  decanters,  as 
they  roughen  and  totally  disfigure  the  brilliant  surface  of  the  glass. 


HOUSEHOLD  CLEANING. 


859 


To  Clean  Wine  Decanters. — Put  in  a little  pearlash  or  soda,  some 
cinders  and  add  water.  Shake  them  about  well  till  clean,  and  then 
rinse  them  out  thoroughly. 

To  Dry  Decanters  or  Bottles. — After  draining  thoroughly,  make 
them  slightly  warm,  and  blow  in  fresh  air  with  a pair  of  bellows,  or 
draw  out  the  damp  air  with  the  mouth  through  a tube  sufficiently  long 
to  reach  nearly  to  the  bottom.  A piece  of  paper  may  be  rolled  up 
so  as  to  answer  for  a tube.  Many  liquids  are  much  injured  by  being 
put  into  wet  bottles,  and  decanters  put  away  wet,  after  having  been 
cleansed,  frequently  become  musty. 

Cleaning  Alabaster. — For  this  purpose  there  is  nothing  better  than 
soap  and  water.  Stains  may  be  removed  by  washing  with  soap  and 
water,  then  whitewashing  the  stained  part,  letting  it  stand  some  hours, 
then  washing  off  the  whitewash,  and  rubbing  the  stained  part. 

To  Clean  Coins. — Use  dilute  sulphuric  acid;  one  part  of  acid 
in  ten  of  water.  If  there  are  dates  upon  them  this  will  bring  them 
out. 

Removing  Stains  and  Marks  from  Books. — A solution  of  Oxalic 
acid,  citric  acid,  or  tartaric  acid,  is  attended  with  the  least  risk,  and 
may  be  applied  upon  the  paper  and  prints  without  fear  of  damage. 
These  acids,  taking  out  writing  ink,  and  not  touching  the  printing, 
can  be  used  for  restoring  books  where  the  margins  have  been  written 
upon,  without  attacking  the  text. 

Another  Way  to  Remove  Ink  from  Paper.  §c. — The  process  of  thor- 
oughly extracting  all  traces  of  writing  ink,  whether  accidently  spilt 
or  written  in  error  is  to  alternately  wash  the  paper  with  a camel  hair 
brush  dipped  in  a solution  of  cyanuret  of  potassium  and  oxalic  acid ; 
then  when  the  ink  has  disappeared,  to  wash  the  paper  with  pure  wa- 
ter. By  this  process  cheques  have  been  altered  when  written  on 
11  patent  checque  paper,”  upon  which  it  was  supposed  by  a recent  in- 
ventor to  be  impossible  to  remove  writing. 

To  Clean  Printed  Paper  and  Picture  Prints. — F asten  the  paper  to 
a board  with  button  drawing  pins,  then  wash  it  with  water,  in  which 
is  dissolved  an  ounce  of  carbonate  of  ammonia  to  every  pint  of  water. 
This  do  with  care,  employing  a camel’s  hair  brush  for  the  purpose, 
then  rinse  the  paper  well  with  plenty  of  fresh  water.  When  dry,  re- 
peat the  same  process  for  the  reverse  side  of  the  paper.  Now  wet 
the  paper  with  water  made  sour  with  white  vinegar.  Finally,  wet 
the  paper  with  water  containing  a little  bleaching  powder,  and  again 
rinse  with  clean  water ; then  dry  it  by  exposure  to  air  and  sunshine. 
It  will  become  white,  excepting  where  printed.  To  stiffen  the  print 


860 


PRACTICAL  CYCLOPAEDIA. 


give  it  a coat  of  parchment  size.  Most  valuable  prints  have  been 
thus  “ restored.” 

To  Restore  Writing. — To  restore  obliterated  writing  on  parchment, 
put  the  parchment  into  a vessel  of  fresh  drawn  spring  water,  and  let 
it  remain  about  a minute,  then  take  it  out  and  press  it  between  two 
sheets  of  blotting  paper,  to  prevent  its  crumpling.  When  it  is  near- 
ly dry  examine  it,  and  if  the  writing  is  not  restored,  repeat  the  oper- 
ation two  or  three  times.  If  the  fading  is  only  the  effect  of  time,  you 
will,  by  this  means,  restore  the  writing  to  its  pristine  state ; but  if 
the  ink  has  been  removed  by  any  chemical  process,  of  course  it  can- 
not be  restored. 

Removing  Ink  from  Photographs. — A correspondent  of  Humphrey  s 
Photographic  Journal  says,  that  recently  he  had  the  misfortune  to 
deluge  the  photograph  of  a deceased  child  with  ink,  whereupon  the 
sympathizing  editor  sends  the  following  formula  and  advice:  Our 
readers  may  find  it  useful  in  similar  cases.  Make  the  following  solu- 
tion : — Oxalic  acid,  one  drachm,  warm  water,  one  ounce.  Dissolve 
and  keep  at  a temperatur.e  of  about  100°  Fah.  Pour  water  of  the 
same  temperature  over  the  photograph  several  times,  until  the  paper 
becomes  thoroughly  saturated  and  moistened.  Next  flow  it  with  the 
above  solution  and  rub  it  gently  with  a clean  camel's  hair  pencil.  The 
ink  will  gradually  disappear ; and  as  it  disappears  repeat  the  opera- 
tion of  washing  with  lukewarm  water,  and  again  flow  with  the  acid. 
With  patience  and  perseverance  you  will  finally  have  the  ineffible 
pleasure  of  seeing  your  little  Charlie  once  more.  As  soon  as  the  pic- 
ture has  been  thoroughly  restored  and  the  whites  are  perfectly  bleach- 
ed, wash  very  carefully  in  several  waters  so  as  to  remove  every  trace 
of  the  acid  or  the  salt  which  it  formed,  which,  if  left,  might  produce 
iron  molds. 

Cleaning  Hair  Brushes. — As  hot  water  and  soap  soon  soften  the 
hairs,  and  rubbing  completes  their  destruction,  use  soda  dissolved  in 
cold  water.  Soda,  having  an  affinity  for  grease,  cleans  the  brush  with 
very  little  friction.  After  well  shaking  them,  stand  their  the 
points  of  the  handles  in  a shady  place. 


HOUSE  FURNISHING  AND  HOUSEHOLD  FURNITURE. 


86] 


HOUSE  FURNISHING  AND  HOUSEHOLD  FURNITURE. 

Ilow  to  Choose  a Carpet — In  selecting  a carpet,  the  rule  should 
bo  followed  of  selecting  small  patterns  for  small  rooms.  There  is 
economy  in  this,  as  well  as  taste,  because  small  patterned  carpets 
are  generally  found  the  most  durable.  As  a rule,  a formal  geomet- 
rical pattern  is  best  for  a carpet.  It  should  be  something  which 
does  not  appear  unnatural  to  tread  upon.  It  is  a mistake  to 
put  floweis,  trees,  or  figures  of  birds  or  animals,  into  a carpet, 
for  we  do  not  walk  on  such  things ; far  other  are  their  purposes 
and  uses.  Sumetimes  a carpet  is  made  to  represent  a picture  or  land- 
scape, which  is  also  a mistake,  for  it  offends  our  notions  of  propriety 
to  see  such  objects  spread  on  a floor.  In  the  formal  pattern,  all  these 
defects  are  avoided.  It  is  not  unusual  to  walk  upon  ornamental  pave- 
ments or  floors,  and  we  are  not  displeased  at  seing  varieties  of  similar 
ornaments  reproduced  in  a carpet.  Those  persons  who  have  seen  the 
English  House  of  Lords  will  remember  that  the  carpet  is  nothing 
more  than  a small  amber-colored  star,  on  a deep  blue  ground,  which, 
simple  as  it  appears,  harmonizes  admirably  with  the  superb  decora- 
tions of  the  spacious  edifice. 

Another  reason  why  a small  pattern  should  be  chosen  is,  that  it 
suits  best  with  the  furniture  of  a room.  The  furniture  must  of  course 
cover  some  portions  of  the  carpet,  so  that  if  the  pattern  be  large,  there 
is  so  much  confusion  between  what  is  seen  and  what  is  hidden,  that  a 
very  disagreeable  effect  is  produced.  With  a small  pattern,  on  the 
contrary,  the  concealing  of  a portion  by  the  furniture  does  not  spoil 
the  effect  of  that  which  remains  uncovered.  In  general  suitability 
the  Turkey  carpet  is  the  best.  It  is  adapted  for  almost  any  style  of 
furniture,  and  no  one  ever  gets  tired  of  it,  owing  to  the  perfect  nat- 
uralness and  harmony  of  the  pattern.  Let  it  be  remembered,  that 
neither  on  the  wall  or  on  the  floor  should  there  be  any  one  strong  pre- 
dominating color  which  injures  the  effect  of  everything  else  in  the 
room.  As  a rule,  the  color  of  the  carpet  should  be  darker  than  that 
of  the  walls.  Very  light  patterns  are  most  suitable  for  bed  rooms. 

The  size  of  the  patterns  should  be  suited  to  that  of  the  apartments. 
Large  patterns  are  only  fit  for  large  apartments,  and  small  patterns 
are  more  easily  mended  : those  with  geometrical  figures  have  this  ad- 
vantage, that  pieces  may  be  let  in  where  parts  are  worn,  which  is  more 
difficult  in  irregular  patterns.  It  is  also  economical  to  have  several 


862 


PRACTICAL  CYCLOPAEDIA. 


of  tlie  carpets  in  the  house  of  the  same  pattern,  as  those  of  bedrooms, 
passages,  &c.,  that  one  may  mend  another. 

It  has  been  observed  “ that  Brussels  carpet,  although  estimated  by 
the  beauty  of  its  design  and  coloring,  ought  to  possess  another  very 
essential  property,  viz : durability,  a reputation  for  which  it  has  des- 
ervedly obtained ; but  the  depreciating  consequences  of  competition 
in  price  have  lately  somewhat  diminished  this  favorable  opinion.” 
Durability  arises  more  from  the  quantity  and  quality  of  worsted  on 
the  surface,  than  from  the  ordinary  operations  of  the  weaver.  In  the 
best  qualities,  the  worsted  warp-threads  usually  appear  on  the  sur- 
face, in  sets  of  threes ; each  set  occupying  the  space  between  the  linen 
warp-threads  or  chain,  and  of  which  threads  there  are  about  seven  to 
an  inch ; this  closeness  of  arrangement  maintains  the  loops  of  worsted 
nearly  upright,  giving  thereby  greater  elasticity,  with  a sustained  ac- 
tual resistence  to  the  effects  of  pressure  and  wear.  Inferior  carpets 
usually  have  a reduction  in  the  quantity  of  surface  worsted  ; produc- 
ed by  dropping  loops,  and  various  other  processes  tending  to  the  same 
end.  The  quality  of  worsted  is  not  less  important  than  the  quantity ; 
indeed,  a carpet  made  of  good  worstsd,  in  a smaller  quantity,  is  to  be 
preferred  to  one  crowded  with  an  inferior  material.  Good  worsted  is 
bright,  evenly  twisted,  free  from  loose  hairy  fibre,  soft  to  the  touch, 
and  possesses  considerable  elasticity.  The  properties  of  dyes  are  des- 
erving of  consideration  ; but,  as  they  are  subordinate  to  the  more  im- 
portant effects  of  design  and  coloring,  little  can  be  here  adduced  with 
advantage.  The  carpet  manufacturers  and  dealers  of  the  old  school, 
who  felt  pride  in  the  durability  of  their  fabrics,  would  never  recom- 
mend a carpet  having  a preponderance  of  claret  or  morone.  Never- 
theless, claret — although  the  dye  is  not  wholly  permanent,  and  deteri- 
orates the  quality  of  the  worsted — has  been  found  too  useful  to  be 
dispensed  with,  and  of  late  it  has  therefore  been  extensively  preferred. 
Crimson  and  scarlet  are  very  durable  colors ; Greens  are  sound ; and 
brown,  buff,  and  fawn  colors  may  be  deemed  rather  less  permanent. 

The  color  of  carpets  should  be  well  attended  to ; and  much  taste 
is  required  to  choose  patterns  and  colors  that  are  the  most  suitable 
for  the  apartments  where  they  are  to  be  put  down.  In  this  fashion 
will  generally  be  followed ; but  it  is  very  necessary  to  consider  also 
the  nature  and  use  of  the  apartment,  and  style  of  the  furniture.  In 
the  richest  carpets,  intended  for  the  best  apartments,  the  style  is 
usually  gay  and  splendid ; for  parlors,  the  Turkey  and  Persian  pat- 
terns, having  a richness  of  effect  without  any  conspicuous  or  distinct 
figures,  are  preferred  ; and  for  sitting  rooms  and  libraries,  something 


HOUSE  FURNISHING  AND  HOUSEHOLD  FURNITURE. 


863 


of  a quiet,  though  not  too  dark  character,  is  preferable.  Carpets^ 
with  only  two  colors  are  often  very  elegant;  but  they  easily  show  any 
stains  on  them,  and  consequently  do  not  wear  so  well  as  when  there 
is  a sprinkling  of  a few  more  colors  intermixed,  the  spots  of  color  as- 
sisting to  disguise  those  arising  from  stains.  It  should  be  observed, 
likewise,  that  some  colors  are  more  liable  to  fade  than  others. 

Decidedly  light  colors  throughout  never  have  a good  effect  on  the 
floor,  nor  look  clean  and  bright  after  a little  use.  Many  gaudy  colors 
are  not  now  in  demand.  The  colors,  all  middle  tint,  that  is,  neither 
light  nor  dark,  make  a dull  dingy  looking  carpet  even  when  new. 
White  in  a carpet  in  a short  time  gives  a dirty  appearance  to  the 
whole. 

For  a carpet  to  be  really  beautiful  and  in  good  taste,  there  should 
be  as  in  a picture,  a judicious  disposal  of  light  and  shadow,  with  a 
graduation  of  very  bright  and  of  very  dark  tints ; some  almost  white, 
and  others  almost  or  quite  black. 

The  most  truly  chaste,  rich  and  elegant  carpets  are  those  where  the 
pattern  is  formed  by  one  color  only,  but  arranged  in  every  variety  of 
shade.  Two  colors  only,  with  their  dark  and  light  shades,  makes  a 
handsome  carpet.  A very  light  blue  ground,  with  figure  of  shaded 
crimson  or  purple,  looks  extremely  well ; so  does  a salmon  color  or 
buff  ground,  with  a deep  ^reen  figure  ; or  a light  yellow  ground,  with 
a shaded  blue  figure. 

If  you  are  buying  a carpet  for  durability  choose  small  figures.  In 
buying  a carpet,  as  in  everything  else,  those  of  the  best  quality  are 
cheapest  in  the  end, 

Laying  Down  Carpets. — In  laying  down  carpets,  the  most  complete 
way  is  to  fit  them  into  all  the  recesses  of  the  room  ; but  this  is  also 
the  most  expensive,  since  not  only  the  carpet  seen  when  laid  down  is 
charged  for  by  the  upholsterer,  but  likewise  all  that  is  cut  to  waste, 
which  in  some  apartments  is  a good  deal.  Where  economy  is  an  ob- 
ject, the  carpet  may  be  square  or  oblong,  according  to  the  shape  of 
the  room,  but  not  fitted  into  recesses;  and  the  boards  round  the  sides 
may  be  left  bare,  or  be  painted  in  oil,  or  covered  with  oil  cloth,  &c. 
With  respect  to  the  economy  of  not  fitting  carpets  to  rooms  when 
square  or  oblong,  they  can  have  the  wrong  side  turned  up  for  a time 
to  save  the  other  side,  which  cannot  be  done  when  the  carpets  are  fit- 
ted inq  and  they  may  likewise  be  reversed  in  their  position,  which 
will  make  them  wear  more  equally.  Thus  a square  carpet  may  have 
its  position  changed  eight  times,  and  an  oblong  one  four  times  ; where- 
as a carpet  fitted  to  the  room  can  not  be  altered  in  its  position,  ex- 


864 


PRACTICAL  CYCLOPAEDIA. 


cept  the  apartment  should  be  exactly  symmetrical,  which  is  seldom 
the  case. 

Care  of  Carpets. — In  the  wear  of  carpets  much  depends  upon  the 
manner  in  which  they  are  kept  clean  : if  the  dust  is  suffered  to  accu- 
mulate too  long,  they  require  to  be  beaten  with  much  force,  which 
breaks  the  threads.  In  some  cases  they  are  scoured  but  this  is  very 
apt  to  injure  their  texture.  It  is  important  to  the  preservation  of 
carpets  that  the  boards  of  the  floor  be  well  laid ; if  they  have  not 
been  properly  seasoned  when  they  were  laid  down,  they  sometimes 
turn  up  at  the  edges,  and  occasion  ridges,  which  will  cut  the  carpets, 
and  cause  them  to  wear  there  soonest.  As  soon  as  a carpet  begins  to 
wear,  its  position  in  the  room  should  be  altered,  that  every  part  may 
be  worn  alike.  Thick  and  heavy  carpets  do  not  require  to  be  nailed 
down ; but  those  that  are  thin  usually  require  nailing  in  sitting  rooms, 
otherwise  the  edges  curl  up  and  are  inconvenient;  but  if  they  are 
well  nailed  at  first,  and  stretched,  after  a month  or  two  they  will  lie 
flat  with  fewer  nails,  so  that  they  may  be  easily  taken  up  to  be  beaten. 
The  air  of  a sitting  apartment  is  materially  injured  by  the  dust  being 
suffered  to  accumulate  under  the  carpet.  Every  time  it  is  swept  a 
cloud  of  dust  arises  and  mixes  with  the  air ; and,  although  this  is 
scarcely  visible,  it  proves  injurious  to  the  lungs.  Carpets  in  bedrooms 
are  seldom  nailed  down,  and  never  ought  to  be,  that  they  may  be  fre- 
quently beaten  and  brushed. 

Stair  Carpets. — Stair  carpets  should  always  have  a slip  of  paper 
put  under  them  at  and  over  the  edge  of  every  stair,  wrhich  is  the  part 
where  they  first  wear  out,  in  order  to  lessen  the  friction  of  the  carpet 
against  the  boards  beneath.  The  strips  should  be  within  an  inch  or 
two  as  long  as  the  carpet  is  wide,  and  about  four  or  five  inches  in 
breadth,  so  as  to  be  a distance  from  each  stair.  This  simple  plan,  so 
easy  of  execution  will,  we  know,  preserve  a stair  carpet  half  as  long 
again  as  it  would  last  without  a strip  of  paper. 

Mending  Carpets. — Those  who  would  be  thrifty  should  have  their 
carpets  mended  with  the  needle  in  time,  when  they  begin  to  wear ; 
and  this  may  be  done  somewhat  in  the  manner  of  embroidery,  making 
use  of  proper  colored  worsteds  to  make  out  the  pattern. 

Floor  Oil  Cloths. — This  is  better  for  being  kept  for  considerable 
time  before  it  is  used,  the  paint  getting  harder. 

Tables. -'W hen  purchasing,  get  two  alike  so  that  they  will  exactly 
match  together  when  one  is  not  large  enough. 

To  Make  Feather  Dusters. — Very  neat  dusters  can  be  made  by  ta- 
king the.curved  feathers  of  chickens  from  the  neck  and  elsewhere, 


-HOUSE  FURNISHING  AND  HOUSEHOLD  FURNITURE. 


865 


and  fastening  them  neatly  to  the  end  of  a tapering  pen  holder,  or  other 
handle,  and  then  adding  a neat  finish  with  a bit  of  morocco.  By  a 
little  tasteful  arrangement  of  the  parts,  these  dusters  are  not  only 
ussful  and  ornamental  in  the  house,  but  may  be  sold  at  the  shops. 

Corn  Husk  Beds. — Exclude  all  the  outer  and  stiffer  husks,  allowing 
none  to  be  put  into  the  bed  save  the  softer  and  smaller  ones.  Some 
strip  them  with  a fork,  others  prefer  to  use  them  whole.  Running 
them  two  or  three  times  through  a threshing  machine  makes  them 
very  soft  and  nice. 

Husks  versus  Feathers. — The  Oneida  Community  Circular  published 
by  the  Shakers  at  Oneida,  N.  Y.,  contains  the  following  : 

Reader,  did  you  ever  sleep  on  a husk  bed  ? ISTo ! Then  let  me  say 
to  you  confidentially,  that  a husk  bed  is,  according  to  my  experience 
and  judgment  for  many  years,  just  the  nicest  and  cleanest  thing  in  the 
world  to  sleep  upon.  For  my  own  use,  I put  the  husks  into  two  ticks, 
the  upper  one  not  quite  as  full  as  the  under  one,  making  it  much  eas- 
ier to  adjust  or  even  up  when  the  bed  is  made.  The  under  tick  can 
be  filled  quite  full,  making  it  elastic,  requiring  no  daily  adjustment, 
but  will  remain  for  months  as  even  as  a hair  mattress.  Once,  and 
sometimes  twice  a year,  I have  taken  them  out  and  emptied  from  the 
ticks  upon  a clean  grass  plot,  where  they  are  raked  open  and  stirred 
up,  shaking  the  fine  dust  from  them  that  naturally  accumulates  from 
the  friction  they  undergo  in  daily  use.  A sprinkling  of  water  on  them 
while  thus  spread  out  will  cause  them  to  curl,  making  them  almost  as 
light  as  feathers.  They  should  be  shaken  up  several  times  a day,  that 
the  action  of  the  sun  and  air  may  thoroughly  penetrate  them.  If  al- 
lowed to  remain  out  of  doors  over  night,  a heavy  dew  answers  all  the 
purposes  of  watering  them.  When  thoroughly  dried  and  aired  return 
them  to  the  ticks — which  you  have  probably  washed — and  you  have  a 
bed  as  good  as  new  once  in  six  months  or  a year,  as  sweet  as  new- 
mown  grass,  as  comfortable  as  any  feather  bed,  and  decidedly  more 
agreeable  to  those  who  appreciate  good  air  in  a sleeping  room.  In 
making  up  the  bed,  a thick  comfortable,  or  something  equivalent, 
should  be  placed  over  the  bed  before  the  sheets  are  put  on,  for  the 
benefit  of  those  whose  skin  is  tender  from  ill  health  or  other  causes. 
The  husks  should  be  entirely  free  from  hard  substances.  Husk  beds 
thus  managed,  will  last  for  years,  by  occasionally  adding  a few  pounds 
to  keep  the  quantity  good. 

I have  used  nearly  all  kinds  of  materials  that  have  been  proposed 
as  substitutes  for  feathers,  and  must  render  my  verdict  in  favor  of 
husks.  The  cost  of  good  clean  husks  is  about  one-eighth  of  the  cost 
55 


866 


PRACTICAL  CYCLOPAEDIA. 


of  feathers ; and,  as  to  sweetness  and  healthiness,  there  is  no  compar- 
ison. The  animal  odor  attached  to  feathers,  is  very  offensive  indeed 
to  many.  The  raising  of  geese,  too,  is  very  troublesome  business,  to 
to  say  nothing  of  the  expense  and  uncleanly  habits  of  the  hissing, 
mischievous  bipeds. 

How  to  Keep  Warm  of  a Cold  Light  without  enough  Bed  Clothes. — . 
Paste  enough  newspapers  together  to  make  a paper  sheet  or  blanket 
of  the  size  of  a bed-blanket,  and  spread  it  between  any  two  articles 
of  bed  clothing.  If  you  have  never  tried  it  you  will  be  astonished  at 
the  comfortable  difference.  Paper,  however  thin,  has  no  pores ; there- 
fore, air  cannot  pass  through  it ; consequently  it  retains  air  much  bet- 
ter than  woven  sheets  or  blankets ; it  keeps  cold  air  out  of  the  bed 
and  the  warm  air  it  retains. 

Straw  Beds. — Oat  straw  is  the  best  for  filling  beds.  It  should  be 
changed  once  a year. 

Beds  of  Beech  Leaves. — These  are  highly  recommended.  Sir  Thom- 
as Lander,  speaking  of  husk  beds,  says : These  beds  have  the  advan- 
tage of  being  soft  as  well  as  elastic,  and  we  have  always  found  the 
sleep  enjoyed  on  them  to  be  peculiarly  sound  and  restorative ; but 
the  beds  made  of  beech  leaves  are  really  no  whit  behind  them  in 
these  qualities,  while  the  fragrant  smell  of  green  tea,  which  the  leaves 
retain  is  most  gratifying.  The  only  objection  to  them  is,  the  slight 
crackling  noise  which  they  occasion  when  a person  turns  in  bed;  but 
this  is  no  inconvenience  at  all,  or  if  so,  it  is  an  inconvenience  which 
is  much  overbalanced  by  the  advantages  of  this  most  luxurious  couch. 
It  is  said  that  they  will  not  harbor  vermin.  The  leaves  should  be 
gathered  on  a dry  day,  and  then  perfectly  dried  before  using. 

Our  Best  Parlors. — On  this  subject  Ik.  Marvel  very  sensibly  dis- 
courses as  follows  : Don’t  keep  a solemn  parlor,  into  which  you  go  but 
once  a month,  with  the  parson  or  sewing  society.  Hang  around  your 
walls  pictures  which  shall  tell  stories  of  mercy,  hope,  courage,  faith 
and  charity.  Make  your  living-room  the  largest  and  most  cheerful 
in  the  house.  Let  the  place  be  such  that  when  your  boy  has  gone  to 
distant  lands,  or  even  when,  perhaps,  he  clings  to  a single  plank  in 
the  lonely  waters  of  the  wide  ocean,  the  thought  of  the  still  homestead 
shall  come  across  the  desolation,  bringing  always  light,  hope  and  love. 
Have  no  dungeon  about  your  house — no  room  you  never  open — no 
blinds  that  are  always  shut. 

The  Home  of  Taste. — How  easy  it  is  to  be  neat  and  clean.  How 
easy  it  is  to  arrange  Tooms  with  the  most  graceful  propriety.  How 
easy  it  is  to  invest  our  houses  with  the  truest  elegance.  Elegance 


HOUSEKEEPING. 


867 


itsides  not  with  the  upholsterer  or  draper;  it  is  not  put  up  with  the 
hanging  and  curtains  ; it  is  not  in  the  mosaics,  the  carpeting,  the  rose- 
wood, the  mahogany,  the  candelabra,  or  the  marble  ornaments ; it  ex- 
ists in  the  spirit  presiding  over  the  chambers  of  the  dwelling.  Con- 
tentment must  always  be  most  graceful ; it  glows  serenely  over  the 
Beene  of  its  abode  ; it  transforms  a waste  into  a garden.  The  homes 
lighted  by  these  intimations  of  a nobler  and  brighter  life  may  be  want- 
ing in  much  which  the  discontented  desire;  but  to  its  inhabitants  it  will 
be  a palace  far  outvieing  the  oriental  in  brilliancy  and  glory. 


HOUSEKEEPING. 

Many  true-hearted,  valuable  women  are  greatly  injured  by  doing 
without  help.  Their  husbands  are  in  comfortable,  thriving  circum- 
stances ; but  they  are  more  than  economical — they  are  avaricious,  and 
virtually  compel  their  wives  to  become  slaves  for  the  sake  of  saving 
money ! The  husband,  worth  his  thousands,  requires  the  partner  of 
his  bosom  and  the  mother  of  children,  much  of  the  time  in  feeble 
health,  to  cook,  and  wash,  and  sew  for  a large  family ! With  little 
time  for  repose,  and  burdened  with  care,  she  drags  out  a wearisome,  mis- 
erable life,  and,  perhaps,  sinks  prematurely  into  the  grave ! The  man 
who  exacts  or  allows  this  is  not  a husband — he  is  an  exercrable  tyrant. 
But  there  are  mitigating  circumstances  in  many  cases  with  all  the  ap- 
pearances against  the  man.  Perhaps  the  woman  herself  is  more  to 
blame  than  he.  He  may  be  anxious  to  procure  help  when  his  wife 
will  not  consent.  From  motives  of  mistaken  economy,  or  from  the 
force  of  habit,  she  toils  on  and  rejects  all  relief.  The  confinement  is 
none  the  less  real  nor  objectionable  because  self-inflicted.  She  ought 
not  thus  to  overtax  or  waste  her  energies.  Careful  management  and 
a correct  appreciation  of  her  own  duty  and  rights,  will  enable  her  to 
avoid  it.  If  it  were  true  that  such  unreasonable  labor  is  just  econo- 
my, it  would  be  infinitely  better  to  be  worth  so  much  less  money  than 
to  shorten  life  or  embitter  its  fleeting  hours  while  they  last.  But  it 
is  evidently  not  true.  She  who  wastes  her  strength  and  destroys  her 
health  by  excessive  labor,  is  sure  to  bring  upon  her  family  an  amount 
of  expense  for  sickness  and  loss  of  time,  which  will  more  than  equal 
the  sum  saved  by  doing  without  help. 

The  man  who  loves  his  wife  should  promptly  terminate  this  exhaus- 
ting struggle.  The  woman  who  loves  her  family  should  immediately 


868 


PRACTICAL  CYCLOPAEDIA. 


correct  this  grave  error.  Be  industrious;  scorn  no  honest,  useful  la- 
bor ; but  do  not  compel  yourself,  for  the  sake  of  temporary  savings, 
to  work  beyond  your  strength — to  work  when,  from  sheer  fatigue, 
you  feel  as  if  you  could  hardly  stand  upon  your  feet.  Bo  not  consent 
to  use  every  moment  of  your  brief  and  precious  life  in  mere  drudgery, 
when  the  cultivation  of  your  mind  and  heart  for  the  proper  discharge 
of  your  social  duties  is  a matter  of  so  much  importance.  Do  not  deny 
yourself  the  time  to  meet  your  friends  and  enjoy  their  company.  Let 
both  husband  and  wife  agree  that  habits  of  industry  and  social  com- 
forts shall  harmonize,  and  at  any  sacrifice  arrange  domestic  affairs 
accordingly. 

If  it  is  possible  you  must  have  help,  and  the  management  of  servants 
is  a problem.  Perhaps  more  real  trouble  arises  from  a want  of  skill  at 
this  point  than  from  any  thing  else.  Here  we  have  only  room  to  say 
that  the  safe  course  lies  between  the  extremes.  Undue  familiarity 
will  certainly  lead  to  contempt  and  general  disobedience  to  orders. 
It  is  to  be  regretted  that  what  would  otherwise  be  desirable  kindness 
and  deserved  sympathy,  is  so  likely  to  be  responded  to  by  impudence 
and  dishonesty.  On  the  other  hand,  it  is  most  evident  that  imperious 
airs,  persecuting  cruelty,  and  everlasting  fault-finding  will  make  bad 
servants  of  good  ones — would,  indeed,  finally  ruin  the  temper  of  al- 
most any  person,  and  lead  to  utter  desperation.  Real  dignity,  with 
reasonable  patience  and  genuine  kindness,  is  the  true  philosophy. 

But  you  can  not  rely  upon  servants  for  the  results  you  desire. 
Many  of  them  we  grant  are  worthy  and  skillful,  but  generally  it  is 
otherwise.  The  reasons  are  various.  They  have  been  reared  in  pov- 
erty perhaps,  amid  confusion  and  selfishness,  where  neither  the  means 
nor  instruction  required  to  prepare  them  for  their  place  could  be  ob- 
tained. They  have  from  childhood  been  negligent  of  the  laws  of  clean- 
liness and  order.  How  could  they  be  reasonably  expected  to  reach 
or  at  all  appreciate  the  standard  you  set  for  them  ? But  the  most 
serious  fact  is  that  they  are  generally  without  inducement  to  make 
the  exertions  which  a high  degree  of  excellence  requires.  Their  com- 
pensation is  generally  small,  their  treatment  frequently  contemptuous 
and  severe,  and  they  must  utterly  despair  of  the  blessings  of  good  so- 
ciety ! We  pity  the  servants.  We  would  ameliorate  their  condition, 
were  it  possible.  It  is  simply  impossible,  as  a general  thing,  to  secure 
the  neatness,  order,  and  economy  so  fundamental  to  domestic  happi- 
ness, by  entrusting  the  kitchen  entirely  to  servants.  What,  then, 
remains? 

W e answer,  be  yourself  a practical  housekeeper ; understand  every 


HOUSEKEEPING. 


869 


particular  af  kitclien  labor ; give  it  your  personal  attention,  and  occa- 
sionally, if  not  regularly,  do  some  parts  of  it  with  your  own  hands. 
This  will  remove  the  most  annoying  trials  of  housekeeping,  save  you 
from  3-0 ur  severest  temptations  to  bad  temper  and  unbecoming  lan- 
guage, and  convert  the  most  ordinary  portions  of  your  daily  food  into 
! a turies.  It  will  promote  the  truest  economy  and  perhaps  save  your 
husband  from  bankruptcy.  At  least,  should  any  such  calamity  occur, 
it  will  leave  the  responsibility  where  it  belongs. 

God  has  made  physical  labor  a necessity.  Without  it  the  tone  of 
the  whole  system  sinks,  and  disease  takes  the  place  of  health,  feeble- 
ness of  strength,  softness  of  firmness,  dullness  of  vigor,  indolence  of 
activity.  These  are  stern  facts.  The  sad  condition  of  society  is 
abundant  and  painful  evidence  of  this.  The  truth  is,  that  the  average 
period  of  human  life  is  shortened  more  by  indolence  than  by  disease. 
Free  and  thorough  action  gives  health  to  the  circulation,  color  to  the 
countenance,  hardness  to  the  muscle,  light  to  the  eye,  and  endurance 
to  the  nerves.  Reasonable  labor  is  the  very  best  physician ; it  is  more 
salutary  against  vice  than  the  penitentiary  or  the  gallows ; it  allows 
no  time  for  mischief;  it  removes  the  apologies  for  crime;  it  educates 
the  self-respect  and  the  self-reliance  of  man  and  woman  ; it  stands  up 
with  the  Bible  and  the  pulpit,  to  battle  with  sin,  to  purify  the  moral 
atmosphere,  and  realize  the  idea  of  God  in  the  creation. 

You  have  perhaps  been  taught  in  the  gymnasium  that  you  must 
exercise  every  muscle  in  the  body,  and  the  skill  of  masters  has  been 
put  to  the  test  to  invent  methods  of  muscular  action  which  would  most 
effectually  do  this ; but  we  venture  the  assertion  that  no  inventions 
have  yet,  in  perfection,  reached  the  adaptation  of  the  kitchen.  Only 
just  in  proportion  as  your  exercise  approaches  the  methods  of  honest 
labor,  does  it  conform  to  the  true  ph)^siological  laws  and  accomplish 
its  purpose. 

A good  housewife  is  one  of  the  first  blessings  in  the  economy  of  life. 
Men  put  a great  value  upon  the  housewife  qualifications  of  their  part- 
ners after  marriage,  however  little  they  may  weigh  with  them  before ; 
and  there  is  nothing  which  tends  more  to  mar  the  felicities  of  married 
life  than  recklessness  or  want  of  knowledge  in  the  new  housekeeper 
of  the  duties  which  belong  to  her  station.  Men  admire  beauty,  and 
order,  and  system  in  everything,  and  men  admire  good  fare.  If  these 
are  found  in  their  dwellings,  and  are  seasoned  with  good  nature  and 
good  sense,  men  will  see  their  chief  enjoyments  at  home;  they  will 
love  their  homes  and  their  partners,  and  strive  to  reciprocate  the  kind 


870 


PRACTICAL  CYCLOPAEDIA. 


offices  of  duty  and  affection.  True  mothers  will  not  fail  to  instruct 
their  daughters  in  the  qualifications  of  married  life. 

We  will  give  to  intellect,  to  immortality,  to  religion,  and  to  all  vir- 
tues, the  honor  that  belongs  to  them.  And  still  it  may  be  boldly  af- 
firmed that  economy,  taste,  skill  and  neatness  in  the  kitchen,  have  a 
great  deal  to  do  in  making  life  happy  and  prosperous. 

Nor  is  it  indispensably  necessary  that  a house  should  be  filled  with 
luxuries.  All  the  qualifications  for  good  housekeeping  can  be  dis- 
played as  well  on  a small  scale  as  on  a large  one.  A small  house  can 
be  more  easily  kept  clean  than  a palace.  Economy  is  most  needed  in 
the  absence  of  abundance.  Skillful  cooking  is  as  readily  discovered 
in  a nicely  baked  potato,  or  a respectable  johnny-cake,  as  in  a nut- 
brown  sirloin  or  a brace  of  canvass  backs. 

Domestic  economy  is  a science — a theory  of  life,  which  all  sensible 
women  ought  to  study  and  practice.  None  of  our  excellent  girls  are 
fit  to  be  married  until  they  are  thoroughly  educated  in  the  deep  and 
profound  mysteries  of  the  kitchen. 

The  kitchen  of  an  American  lady  is  her  throne  room,  where  she 
produces  the  greatest  results,  with  the  slightest  discomposure. 

The  most  prominent  among  the  temporal  things  to  make  life  plea- 
sant is  to  be  within  the  walls  of  a well  ordered  house — not  conspicuous 
for  finery  or  costliness,  but  by  the  fitness,  its  air  of  neatness  and  con- 
tent to  all  who  enter  to  enjoy  its  comforts.  The  woman  who  does  not 
make  this  grand  item  in  her  routine  of  duties,  has  not  learned  the  true 
dignity  of  her  station ; does  not  enjoy  the  blessings  of  this  life,  and 
indirectly  despises  her  family  and  the  Word  of  God.  “ She  looketh 
well  to  the  ways  of  her  household,”  was  spoken  by  the  wisest  man  that 
ever  lived,  and  will  be  told  as  the  memorial  of  all  those  noble  women 
who  have  been  eminent  for  “looking  well  ” to  the  ways  of  their  house- 
holds. 

Without  good  domestic  economy  there  is  very  little  personal  com- 
fort, and  not  much  prospect  of  happiness,  either  in  one’s  self  or  the  re- 
lations, respectively  of  husband  and  wife,  parents  and  children.  All 
success  requires  order,  method,  and  continued  attention  to  objects  and 
ends ; in  fine,  well  regulated  domestic  economy. 

The  greatest  danger  to  our  daughters  in  the  present  time  is  the 
neglect  of  domestic  education.  Not  only  to  themselves,  but  to  hus- 
bands, families,  and  the  community  at  large,  does  the  evil  extend. 
By  far  the  greatest  amount  of  happiness  in  civilized  life,  is  found  in 
the  domestic  culture  and  habits  of  the  wife  and  mother.  Let  our 
daughters  be  intellectually  educated  as  highly  as  possible ; let  their 


MISCELLANEOUS  FOE  HOUSEKEEPERS. 


871 


moral  and  social  nature  receive  the  highest  grace  of  vigor  and  refine- 
ment ; but  along  with  these,  let  the  domestic  virtues  have  a very 
prominent  place. 

We  cannot  say  much  about  our  daughters  being  hereafter  wives  and 
mothers,  but  we  ought  to  think  very  much  of  it,  and  give  the  thought 
prominence  in  their  education.  Good  wives  they  cannot  be,  for  men 
of  intelligence,  without  mental  culture ; good  mothers  they  cannot  be 
without  it ; and  more  than  this,  they  cannot  be  such  wives  as  men 
need,  unless  they  are  good  housekeepers,  without  a thorough  and  prac- 
tical training  to  that  end. 

Our  daughters  should  be  practically  taught  to  bake,  wash,  sweep, 
cook,  set  the  table,  and  do  everything  appertaining  to  the  order,  neat- 
ness and  economy  and  happiness  of  the  household.  All  this  they  can 
learn  as  well  as  not,  and  better  than  not.  It  need  not  interfere  in  the 
least  with  their  intellectual  education,  nor  with  the  highest  degree 
of  refinement.  On  the  contrary,  it  will  greatly  contribute  thereto. 

Only  let  that  time  which  is  worse  than  wasted  in  idleness,  saunter- 
ing and  gossip,  frivolous  reading,  and  various  modern  female  dissipa- 
tions, which  kill  time  and  health,  be  devoted  to  domestic  duties  and 
education,  and  our  daughters  would  soon  be  all  that  the  highest  inter- 
ests of  society  demand. 

A benign,  elevating  influence  would  go  forth  through  all  the  fami- 
lies of  the  land.  Health  and  happiness  would  now  sparkle  in  many  a 
lustreless  eye,  and  the  bloom  would  return  to  beautify  many  a faded 
cheek,  and  doctor’s  bills  would  give  place  to  bills  of  wholesome  fare. 


MISCELLANEOUS  FOR  HOUSEKEEPERS. 

Kitchen  Odor. — A skillful  housekeeper  says  that  the  unpleasant 
odors  arising  from  boiling  hams,  cabbages,  &c.,  is  completely  correct- 
ed by  throwing  whole  red  peppers  into  the  pot — at  the  same  time  that 
the  flavor  is  improved.  We  have  heard  that  pieces  of  charcoal  will 
produce  the  same  effect,  but  we  have  not  seen  it  tried. 

Kettles  are  cleaned  of  onion  and  other  odors  by  dissolving  a tea- 
spoonful  of  pearlash  or  saleratus  in  water  and  washing  them. 

Zink  and  Lead  Vessels. — Zinc  vessels  should  never  be  used  for 
keeping  any  fluids  intended  for  alimentary  purposes,  for  Vauquilin 
proved,  fifty  years  ago,  that  such  will  contain,  after  a short  time,  a 
considerable  quantity  of  zinc  in  solution,  and  it  is  well  known  that  the 


872 


PRACTICAL  CYCLOPAEDIA. 


smallest  amount  of  zinc  will  cause  violent  spasmodic  vomiting.  So  is 
there  always  danger  in  the  use  of  lead  for  culinary  purposes. 

Marks  of  Mot  Dishes  on  Varnished  Tables. — Hot  dishes  sometimes 
leave  whitish  marks  on  varnished  tables,  when  set,  as  they  should  not 
be,  carelessly  upon  them.  To  remove  it,  pour  some  sperm  oil  upon 
the  spot,  and  rub  it  dry  with  a cloth,  and  the  white  mark  will  disap- 
pear, leaving  the  table  as  bright  as  before. 

Shut  the  Door. — Through  the  open  door  (one  yard  wide  and  two 
yards  high,)  of  a warm  room  on  a cold  day,  a cubic  yard  of  warm  air 
passes  out  per  second  through  the  upper  half  of  the  opening,  and  a 
cubic  yard  of  cold,  damp  and  chilling  air  comes  in  per  second  through 
the  lower  half.  Sixty  cubic  yards  of  warm  air  lost  every  minute  ! This 
is  better  than  no  ventilation,  but  we  prefer  it  some  other  way,  and 
reiterate,  “ Shut  the  door  ” 

Creaking  Doors. — A bit  of  soap  rubbed  on  the  hinges  of  doors,  will 
prevent  their  creaking. 

Ice  on  Windows. — Windows  are  kept  free  from  ice  by  painting  the 
glass  with  alcohol  with  a brush  or  sponge. 

Clothes  in  Windows. — We  may  conclude  that  a housekeeper  is  a lit- 
tle too  prodigal  of  his  clothes  when  we  see  them  filling  holes  in  his 
windows. 

Old  Kid  Gloves. — An  old  kid  glove  makes  excellent  lacing  for  se- 
curing small  belts  on  sewing  machines  and  other  places.  Cut  the 
gloves  in  strips  half  an  inch  wide  and  roll  them  up  tight. 

Rags. — Probablyfew  know  the  full  value  of  rags  in  an  economical 
point  of  view.  Bags  of  any  fabric  shred  fine  like  carpet  rags,  thrown 
loosely  together,  and  then  spread  evenly  into  a tick  the  desired  thick- 
ness, and  tacked  like  hair,  cotton  batting,  &c.,  will  make  a good  mat- 
tress, or  cushion  for  chairs,  lounges,  cribs,  wagon-seats,  or  even  beds. 
They  are  almost  as  good  as  hair,  and  better  than  cotton  batting.  Care 
should  be  taken  to  spread  them  so,  that  they  will  be  the  same  thick- 
ness throughout  when  pressed  down.  When  they  are  part  woolen  or 
heavy  rags,  spread  each  kind  over  the  whole  surface ; or  otherwise, 
spread  the  thick  ones  thinner,  as  they  will  not  press,  down  so  much  as 
the  same  bulk  of  light  ones.  The  remnants  after  cutting  carpet  rags, 
are,  a large  share  of  them,  generally  fine  enough,  and  only  need  free- 
ing from  dust;  this  can  be  done  by  pouring  them  slowly  from  one 
basket  into  another,  out  of  doors,  in  a slight  breeze.  Heavy  hems  or 
seams  should  be  thrown  out.  The  ravelings  of  old  worn-out  carpets 
are  good,  if  only  well  cleaned. 


MISCELLANEOUS  FOE  HOUSEKEEPERS. 


873 


Linen  rags  should  be  carefully  saved,  as  they  are  very  useful  in 
sickness.  If  they  are  dirty,  wash  them  and  scrape  them  into  lint. 

A Convenient  Substitute  for  a Cork  Screw. — When  the  latter  is  not 
at  hand,  use  a common  screw,  with  an  attached  string  to  pull  the  cork. 

Cutlery. — Dampness  corrodes,  and  rust,  though  removed,  leaves  a 
spot  on  the  polish  of  costly  cutlery. 

Mold. — The  mold  on  decayed  fruit,  stale  bread,  moist  wood,  &c.,  is 
shown  by  the  microscope  to  be  plants,  bearing  leaves,  flowers  and 
seeds,  and  increasing  with  incredible  rapidity  ; for  in  a few  hours,  the 
seeds  spring  up,  arrive  at  maturity,  and  bring  forth  seeds  themselves, 
so  that  many  generations  are  produced  in  a day. 

Size  for  Attaching  Paper  to  Walls. — None  but  the  best  should  be 
used.  Many  a fever  has  been  caused  by  the  horrible  nuisance  of  cor- 
rupt size  used  in  paper-hanging  in  the  bed-rooms.  The  nausea  which 
a sleeper,  in  such  a case,  is  aware  of,  on  waking  in  the  morning,  should 
be  a warning  needing  no  repetition.  Down  should  come  the  paper  at 
any  cost  or  inconvenience. 

Burglar  Alarm. — If  you  want  a burglar  to  wake  you  up,  put  your 
wash-basin  under  the  door-lock,  and  draw  the  key  half  out ; then  the 
slightest  touch  from  the  outside  imitates  a racket  among  the  crockery, 
opportune  to  an  extreme. 

To  Prevent  Burglaries. — A great  proportion  of  the  hotel  robberies 
and  burglaries  on  stores  and  private  houses,  are  committed  by  pick- 
ing door  locks  with  a skeleton  key,  or  where  the  key  has  been  left  in 
the  door,  by  turning  it  with  a nippers  or  “outsider.”  To  frustrate 
the  efforts  of  burglars  in  these  attempts  all  that  is  necessary  is  to  sim- 
ply lock  the  door,  leaving  the  key  in  the  lock,  and  passing  through 
the  handle  of  the  key  both  ends  of  a piece  of  wire,  bent  in  the  shape 
of  an  elongated  U,  and  suspended  from  the  door-nob.  The  key  being 
in  the  lock  prevents  the  use  of  a “skeleton,”  as  does  the  wire  the  use 
of  an  “outsider.” 

Threading  a Needle. — Persons  of  defective  sight,  when  threading  a 
needle,  should  hold  it  over  something  white,  by  which  the  sight  will 
be  assisted. 

The  Meaning  of  the  Number  on  Spools  of  Thread. — It  is  the  num- 
ber of  hanks  to  the  pound ; each  hank  measuring  840  yards. 

Knitting  Mittens. — Cast  twenty-six  stitches  on  each  needle.  Eib 
two  inches  two  and  two.  Commence  the  thumb  by  taking  two  stitch- 
es as  seam  stitches  and  widening  two  stitches  between  these  two  seam 
stitches.  Knit  three  rounds  between  each  widening  until  you  have 
twenty ; take  these  twenty  off  for  the  thumb  make  twelve  stitches-, 


874 


PRACTICAL  CYCLOPAEDIA. 


then  decrease  every  other  till  only  three  of  the  increased  stitches  re* 
main.  Knit  a little  more  than  an  inch  plain.  Now  for  the  finger;  take 
off  twenty  stitches,  make  twelve,  and  knit  the  same  as  at  the  thumb; 
knit  about  an-  inch  and  a half  plain,  then  narrow  every  sixth  stitch ; 
knit  six  rounds,  then  every  fifth,  and  five  rounds,  and  so  on.  Then 
take  up  the  finger,  narrow  to  twenty-nine  stitches,  make  the  finger  a 
little  shorter  than  the  mitten ; now  the  thumb,  reducing  the  stitches 
to  thirty. — Cor.  Boston  Post. 

To  Prevent  Articles  of  Steel  or  Iron  from  Busting. — Oxygen  is 
abundant  in  the  composition  of  water  and  atmosphere ; and  that 
quicklime  has  an  astonishing  affinity  for  it  is  evinced  by  the  practice 
of  using  a little  powdered  lime,  tied  up  in  muslin,  to  beat  out  a minute 
portion  of  dust  on  the  surface  of  polished  steel  or  iron  goods,  such  as 
fire  irons,  fenders,  and  fronts  of  stoves  of  a superior  quality,  when  not 
in  use,  to  prevent  their  rusting.  A more  delicate  instance  is  that  of 
the  manufacturers  of  needles,  watch  springs,  cutlery,  &c.,  who  gen- 
erally put  a small  packet  of  quicklime  in  any  box  or  parcel  of  polish- 
ed steel  goods  they  may  be  sending  to  a distant  customer,  or  with 
goods  which  they  may  put  away  as  not  likely  to  be  wanted  for  some 
time,  as  security  from  rust.  The  following  is  very  different,  yet  bear- 
ing upon  the  same  principle : When  bricklayers  leave  off  work  for  a 
day  or  two,  as  from  Saturday  till  Monday,  they  push  their  trowel  in 
and  out  of  the  moist  mortar,  so  that  the  bright  steel  may  be  smeared 
all  over  with  a film  of  mortar,  finding  this  plan  an  effectual  remedy 
against  rust. 

To  preserve  bright  steel  from  rusting,  smear  it  over  with  hot  melt- 
ed mutton  suet,  and  before  it  cools  dust  some  powdered  unslacked 
lime  from  a muslin  bag  over  the  hot  suet. 

Solvent  of  Putty  and  Paint. — Soft  soap  mixed  with  a solution  of 
potash,  or  pearlash  and  slacked  lime,  mixed  with  sufficient  water  to 
form  a paste,  is  an  excellent  solvent  for  old  putty  and  paint.  Either 
of  these  laid  on  with  an  old  brush  or  rag,  and  left  for  some  hours,  will 
render  the  putty  or  paint  easily  removable. 


HOUSEHOLD  OKNAMENTS  AND  AMUSEMENTS. 

How  to  Have  a Living  Window  Screen. — Fit  a moveable  shelf  to 
the  window  sill,  and  erect  upon  that  a trellis  of  sticks  and  wire  of 
such  size  and  shape  as  suit  the  fancy.  Place  one  or  two  pots  of  ivy 


HOUSEHOLD  ORNAMENTS  AND  AMUSEMENTS.  87 5 

Upon  the  shelf  and  train  the  \ines  to  the  trellis.  During  summer  it 
may  be  placed  outside. 

To  Make  a Changeable  Fire  Screen. — Draw  a landscape  on  paper, 
with  India  Ink,  representing  a winter  scene,  or  mere  outline,  the  fo- 
liage is  to  be  painted  with  muriate  of  cobalt  for  the  green,  acetate  of 
cobalt  for  blue,  and  muriate  of  copper  for  yellow,  which,  when  dry, 
will  all  be  invisible.  Put  the  screen  to  the  fire,  and  the  gentle  warmth 
will  occasion  the  flowers,  &c.,  to  display  themselves  in  their  natural 
colors,  and  winter  be  changed  to  spring.  When  it  cools,  the  colors 
disappear,  and  the  effect  can  be  reproduced  at  pleasure. 

A Beautiful  Farlor  Ornament. — London  Society  gives  us  a beauti- 
ful device  to  fill  a grate  or  fireplace  in  summer — that  of  a fender  bas- 
ket for  moss  and  flowers.  The  basket  may  be  of  wicker-work  to  fit 
the  front  of  the  fireplace,  like  a fender,  the  ends  to  rise  slightly,  and 
the  front  low  or  only  rounded  up  in  an  ornamental  fashion  and  a zinc 
or  tin  tray  fitted  within  it.  The  space  behind  it  is  to  be  filled  with  a 
square  of  looking  glass,  which,  when  the  basket  has  received  its  bed- 
ding of  moss  and  groups  of  flowers,  will  give  all  the  charm  of  a cool 
and  watery  image.  Flower  pots,  with  growing  plants,  can  be  set  in 
these  baskets,  the  pots  being  covered  with  moss ; lilies,  ferns,  roses 
and  other  bright,  sweet  plants  and  blooms  will  make  a cheerful,  pret- 
ty house  garden,  especially  in  cities  where  there  is  no  room  out  of 
doors. 

Bulbs  in  Dishes. — When  it  is  desirable  to  ornament  a stand  or  ta- 
ble with  bulbs,  you  may  use  any  deep  vessel,  such  as  a salad  bowl  or 
tureen,  and  fill  it  up  two  or  three  inches  with  sand,  and  all  the  rest  of 
it  with  fine  green  moss.  Place  the  bulbs  half-way  down  in  the  moss. 
Hyacinths,  for  this  purpose,  should  be  selected  to  grow  the  same 
height.  La  Mu  de  Coeur,  red,  and  the  same  name  blue,  are  dwarf. 
Place  them  alternately  close  to  the  edge,  and  get  an  early  white  for 
the  center,  but  according  to  the  size  of  the  vessel  select  your  bulbs. 
Water  freely,  for  they  must  not  dry.  When  the  roots  reach  the  sand 
they  will  grow  strong ; but  they  will  do  without  sand  if  well  supplied 
with  water. 

Sweet  Potatoes  in  Place  of  Hyacinths. — A curious  as  well  as  simple 
and  interesting  experiment  may  be  performed  in  the  following  man- 
ner : Take  a sweet  potato,  place  it  in  the  mouth  of  a transparent  jar 
sc  that  it  fits  loosely,  and  keep  it  in  its  place  by  putting  pins  in  it. 
Fill  the  jar  with  water  and  set  it  where  the  sun  can  shine  on  it,  or  in 
a place  where  the  temperature  is  quite  even.  Almost  any  place  in  the 
house  will  do,  as  in  a window  where  it  gets  the  light.  The  progress 


876 


PKACTICAL  CYCLOPAEDIA. 


will  at  first  be  slow ; replenish  the  jar  with  water  as  the  potato  ab- 
sorbs it,  keeping  the  water  up  to  the  middle  of  the  potato,  and  soon 
roots  will  appear  from  the  part  in  the  water.  From  this  point  its 
growth  is  quite  rapid,  the  roots  striking  downward ; finally  it  begins 
to  sprout  from  the  top,  green  leaves  appear,  and  it  continues  to  grow 
like  a climbing  vine,  attaining  a yard  in  length,  and  making  a fine 
plant.  I have  started  several  in  this  manner,  and  now  have  one  doing 
well. 

Another  Beautiful  Ornament — A carrot  head  cut  off  a little  below 
the  top,  and  put  in  a basin  of  water,  puts  forth  leaves,  and  makes  a 
handsome  ornament. 

Ornamenting  Boxes,  $c.  with  Leaves. — Prepare  a box  any  shape  you 
desire,  put  on  a coat  of  black  paint,  when  perfectly  dry  rub  it  down 
with  pumice  stone  until  smooth,  add  two  more  coats  of  paint,  the  last 
of  best  carriage  paint,  letting  it  stand  to  dry  between  each  coating. 
Then  line  your  box  according  to  taste. 

Gather  yellow  and  shades  of  brown  leaves,  (no  green  ones,)  place 
them  perfectly  flat  in  a book,  or  between  the  folds  of  paper,  put  a 
weight  upon  them,  and  keep  them  thus  until  the  dampness  is  all  ab- 
stracted. Prepare  a solution  of  gum  arabic,  gum  the  leaves  and  place 
them  upon  the  box,  not  in  groups  as  it  destroys  the  effect.  Have  ready 
a wad  of  cotton  tied  up  hard  in  a piece  of  black  silk,  put  them  on 
carefully  until  every  part  is  fastened  down.  Cut  out  butterflies  from 
yellow  paper,  mark  them  off,  and  place  them  among  the  leaves. 
When  all  is  done,  prepare  a solution  of  izinglass,  not  too  thick,  take 
a soft  brush  and  brush  it  over,  rubbing  it  all  one  way.  Let  stand  un- 
til perfectly  dry,  then  varnish  with  three  coats  of  the  best  copal  var- 
nish, letting  it  stand  each  time  until  dry.  This  makes  a very  pretty 
ornament  with  but  little  expense. 

To  Preserve  Flowers  a Fortnight. — As  much  nitrate  of  silver  as 
can  be  held  between  the  thumb  and  finger,  if  thrown  into  a vase  of 
water,  will,  it  is  said,  preserve  flowers  for  a fortnight. 

How  to  Make  the  Silver  Tree. — Buy  five  cents  worth  of  oxalic  acid 
and  fifteen  or  twenty  cents  worth  of  nitric  acid.  Fill  the  jar  with 
water.  Cut  the  sheet  iron.  Fill  and  cork  air  tight. 

An  Interesting  Experiment. — It  is  said  that  if  you  fasten  a nail  or 
key  to  a string,  and  suspend  it  from  your  thumb  and  finger,  the  nail 
will  oscillate  like  a pendulum.  Let  some  one  place  his  open  hand 
under  the  nailr  and  it  will  change  to  a circular  motion.  Then  let  a 
third  person  put  his  hand  upon  your  shoulder,  and  the  nail  becomes 
in  a moment  stationary.  We  have  not  tried  it. 


CARE  OF  GOLD  FISH  AND  CANARIES. 


877 


How  to  Put  an  Egg  in  a Bottle. — To  accomplish  this  seemingly  in- 
credible act  requires  the  following  preparation  : You  must  take  an 
egg  and  soak  it  in  vinegar,  and  in  process  of  time  its  shell  will  be- 
come quite  soft,  so  that  it  may  be  extended  lengthwise  without  break- 
ing; then  insert  it  into  the  neck  of  a small  bottle,  and  on  pouring 
cold  water  upon  it,  it  will  assume  its  former  figure  and  hardness.  This 
is  really  a curiosity,  and  baffles  those  who  are  not  in  the  secret  to  find 
out  how  it  is  accomplished. 

Illustrated  Eggs. — Take  a common  hen’s  egg  and  lay  the  letters  or 
any  design  you  please  on  in  wax,  then  place  the  egg  in  acid  or  some 
substance  which  eats  the  shell  away  from  the  wax,  after  which  the 
wax  is  removed  and  a very  nice  raised  letter  remains.  Two  minutes 
:n  a bath  of  hydro-chloric  acid  will  be  sufficient. 

Luminous  Writing. — Place  a small  piece  of  solid  phosphorus  in  a 
quill,  and  write  with  it  upon  paper.  If  the  writing  then  be  taken  to 
a dark  room,  it  will  appear  beautifully  luminous. 

Italian  Shadows. — This  very  laughable  amusement  requires  nothing 
in  the  way  of  preparation,  except  a white  sheet  suspended  between 
the  audience  and  the  performers,  and  a candle  or  lamp  placed  upon 
the  floor,  so  as  to  illuminate  the  screen.  The  performers  pass  between 
the  lamp  and  the  screen,  so  as  to  throw  their  shadow  upon  it,  and  in 
this  manner  an  infinite  variety  of  grotesque  scenes  may  be  exhibited. 
The  assumption  of  female  attire  by  some  of  the  performers  will  great- 
ly increase  the  ludicrous  effect  of  the  shadows. 


CAPE  OF  GOLD  FISH  AND  CANADIES. 

Gold  Fish  require  great  care  and  but  little  food.  Fresh'  river 
water  should  be  given  them  every  day.  Small  worms  which  are  com- 
mon to  the  water  suffice  for  their  food  in  general.  Shaking  of  the 
vessel  which  contains  them,  strong  swells,  and  even  a loud  noise,  often 
destroys  them. 

Bread  crumbs  and  small  flies  are  usually  given  for  food  to  gold  fish ; 
a little  duckweed  may  also  be  placed  in  the  globe.  The  room  these 
delicate  creatures  are  kept  in  should  be  of  a genial  temperature,  as 
they  come  originally  from  a warm  climate.  The  water  should  be 
changed  daily,  and,  in  cold  weather,  should  not  be  replaced  in  a cold 
state,  but  be  allowed  to  stand  in  a warm  room  for  an  hour  previous- 
ly; in  summer,  that  precaution  is  unnecessary.  They  thrive  best 


878 


PEACTICAL  CYCLOPAEDIA. 


when  the  temperature  of  the  water  is  about  eighty  degrees.  Some 
people  put  a little  moss  in  the  globe. 

A correspondent  of  the  Scientific  American  says : If  you  will  regu- 
late the  number  of  your  fish  to  the  quantity  of  water,  (say  two  small 
fish  or  one  good  sized  one  to  a gallon  of  water,)  and  if  instead  of 
cleaning  the  sides  of  the  tank,  allow  the  green  confervae  to  grow,  you 
will  find  that  nature  will  provide  better  food  for  the  fish  than  anything 
you  can  give  them.  He  adds : Such  is  my  experience ; but  the  wri- 
ters say  that  “ feeding  is  a very  important  matter;"  it  should  be  per- 
formed twice  or  thrice  a week  at  least.  Bread  and  hard-boiled  eggs 
are  good  staple  food;  but  flies,  small  spiders,  and  any  soft  insects  will 
be  greedily  accepted  and  demolished  in  a general  scramble.  Food  not 
eaten  should  be  immediately  removed,  or  the  water  may  get  tainted ; 
and  care  should  be  exercised  not  to  overfeed  at  any  one  time,  and  not 
to  feed  too  frequently. 

This  correspondent  states  that  he  uses  a common  pine  tank,  keeps 
it  in  an  exposed  situation,  and  changes  the  water  but  twice  a year. 
On  the  inside  of  the  tank  is  a green,  slimy  moss. 

Another  says : Gold  fish  require  food,  though  very  little.  The  best 
is  to  take  a white  wafer  of  small  size,  every  two  or  three  days,  grind 
it  to  powder  and  throw  it  into  the  basin.  This  will  be  plenty  for  five 
or  six  fishes.  A great  deal  of  care  ought  to  be  taken  not  to  give  more, 
as  it  may  kill  the  fish,  by  their  eating  too  much  of  it.  White  wafers 
are  made  of  flour  and  water. 

The  Chinese,  who  thoroughly  understand  the  care  of  gold  fish,  feed 
them  small  balls  of  paste,  also  lean  pork,  dried  in  the  sun,  and  reduced 
to  a very  fine  powder. 

Canary  Birds. — These  pretty  little  things  are  like  meaner  objects, 
often  covered  with  lice,  and  may  be  effectually  relieved  of  them  by 
placing  a clean  white  cloth  over  their  cage  at  night.  In  the  morning 
it  will  be  covered  with  small  red  spots,  so  small  as  hardly  to  be  seen, 
except  by  the  aid  of  a glass  ; these  are  the  lice,  a source  of  great  an- 
noyance to  the  birds.  Bathe  frequently,  keep  the  cage  clean,  and  put 
sand  mixed  with  anise  seed  on  the  floor. 


MUSIC  HINTS. 


Use  and  Preservation  of  the  Piano  Forte. — If  the  piano  forte  be  the 
instrument  of  use,  bring  it  out  from  the  wall,  so  that  a free  space  be 


MUSIC  HINTS. 


879 


before  you  when  you  sing  or  play.  Never  sing  up  against  a wall  if 
you  can  help  it,  or  subject  your  friends  to  this  sore  trial.  Moreover, 
never  lumber  a piano  with  music  and  books  ; it  is  inartistic.  Above 
all  keep  your  piano  in  tune.  If  an  instrument  is  worth  having,  it  is 
worth  being  kept  in  good  order.  You  cannot  have  a piano  long  out 
of  tune  without  getting  your  ear  out  of  tune,  and,  if  a singer,  your 
voice.  The  Erard  grand  pianos  of  New  York  are  all  kept  in  order  by 
one  accomplished  tuner.  For  twelve  dollars  a year  he  tunes  once  a 
month  or  oftener  if  necessary.  Such  an  arrangement  should  be  made 
for  pianos  of  every  make.  It  improves  them,  and  they  last  the  long- 
er for  it.  A very  awkward  accomp'animent  for  the  piano  forte  is  the 
piano  stool.  It  is  clumsy  and  heavy  to  move ; has  a ‘special  facility 
for  upsetting ; the  screw  is  often  in  a crippled  state ; and,  at  best,  it 
is  but  an  insecure,  uncomfortable,  and  shaky  contrivance.  A seat  of 
far  greater  convenience  and  elegance  at  the  piano,  particularly  with 
the  present  flowing  style  of  ladies’  dresses,  is  an  ottoman  shaped  seat 
somewhat  long,  like  an  organ  bench,  but  tastefully  modelled.  It  might 
be  upholstered,  though  it  were  better  not.  It  should,  of  course,  be 
made  for  the  purpose,  and  of  the  right  higlit.  The  most  comfortable 
off-hand  or  improvised  seat  is  a cane  chair  ; and,  by  the  way,  let  us 
suggest  to  gentlemen  never  to  sit  on  a piano  stool.  The  dignity  of 
but  few  men  is  equal  to  the  situation  of  a perch  on  such  a tripod, 
with  the  coat  tails  hanging  down  behind ; a chair,  by  all  means ! 

To  those  about  to  purchase  pianos,  we  will  say  that  those  made  by 
reliable  and  well  known  makers,  no  matter  how  high  their  price  may 
be,  are  in  reality  the  cheapest  instruments  in  the  end ; and  to  those 
possessing  pianos,  that  freedom  from  artificial  heat,  cleanliness  in  pre- 
serving them  from  moths,  and  regular  tuning,  are  requisite  to  keep 
their  instrument  in  good  order  for  enjoyable  use. 

Purchase  only  those  pianos  made  of  thoroughly  seasoned  wood,  and 
of  the  best  quality  of  materials  generally,  for  such  only  are  the  cheap- 
est pianos,  no  matter  what  their  first  cost  may  be. 

Keep  your  piano  as  much  from  the  influence  of  the  hot  air  of  your 
house  furnace  or  stove  as  possible,  for  it  injures  the  best  made  pianos, 
and  almost  renders  those  of  inferior  quality  useless. 

We  frequently  hear  the  remark  that  “our  piano  stands  in  tune  for 
a year.”  Now  the  truth  is,  there  is  not  one  piano  out  of  a thousand 
that,  with  any  ordinary  use,  will  stand  bearably  in  use  two  months, 
and  not  one  in  five  thousand  that  will  remain  perfectly  in  tune  for 
three  weeks.  True  pianos  will  stand  sufficiently  in  tune,  to  suit  an 
unskilled  musical  ear  for  half  a year  at  times,  but  no  cultivated 


680 


PRACTICAL  CYCLOPEDIA. 


ear  can  tolerate  tlie  discord  that  ensues  after  a month  or  two  of 
use. 

Another  important  thing  to  be  done  to  preserve  a piano  in  order, 
is  to  keep  out  the  moths.  Cloth  is  used  wherever  there  is  liability 
to  contact  between  any  of  the  numerous  portions  of  the  instruments, 
in  order  to  avoid  the  rattling  and  noise  incident  to  such  contact.  Of 
course  when  this  cloth  is  destroyed  by  the  moths,  the  noises  referred 
to  ensue.  Experience  has  shown  that  ntioths  generate  rapidly  where 
dust  is  allowed  to  accumulate,  and  the  best  way  to  keep  the  pianos 
free  from  dust  is  to  use  a large  feather  brush  at  least  once  a week. 

Tuning  consists  simply  in  tightening  and  relaxing  the  strings  to 
the  requisite  degree,  and  does  not  include  a general  renovation  and 
repair  of  the  instrument,  as  many  people  imagine.  New  pianos  re- 
quire tuning  once  a month,  and  none  should  be  allowed  to  go  untuned 
over  three  months,  for  the  longer  an  instrument  remains  untuned  the 
lower  its  pitch  of  tone,  and  consequently  the  greater  the  strain  upon 
the  instrument  to  draw  it  up  to  “concert  pitch,”  and  when  it  is  thus 
raised  in  tone  double  tuning  is  necessary,  for  the  first  drawing  up 
causes  the  case  to  yield  gradually  and  in  a week  or  two  the  piano  is 
out  of  tune. 

The  New  York  Home  Journal  has  the  following  on  this  subject 
The  piano  should  be  closed  when  not  in  use,  in  order  to  prevent  the 
collection  of  pins,  dust,  &c.,  on  the  soundboard,  and  also  to  prevent 
the  strings  and  “action”  from  the  ill  effects  or  sudden  changes  of  tem- 
perature. Nothing  injures  a piano  so  much  as  extreme  heat,  whether 
arising  from  a bright  fire  in  front  of  it,  or  what  is  worse,  the  hot  air 
from  furnaces  in  such  general  use;  few  pianos  can  resist  the  injurious 
action  of  the  latter.  Care  should  be  taken  to  prevent  moisture  of  any 
kind  from  getting  between  the  keys,  particularly  when  cleaning  them, 
as  it  will  cause  them  to  stick.  Moths  are  very  destructive  to  pianos 
and  should  be  kept  out  of  them  by  placing  a lump  of  camphor  wrap- 
ped in  paper  to  prevent  evaporation,  in  the  inside  corners.  Any  hard 
substance  placed  on  a piano  will  cause  a jarring,  and  if  the  top  part 
be  unprotected  by  a cloth  cover,  that  also  will  often  rattle.  Young 
pianists  would  injure  the  piano  less  if  they  would  refrain  from  striking 
the  keys  with  such  force;  a light  touch,  with  a judicious  use  of  the 
loud  pedal,  will  yield  a far  better  and  equally  as  full  a tone  as  if  they 
exerted  all  the  force  at  their  command.  Were  this  fact  more  attended 
to,  fewer  strings  would  be  broken,  one  cause  of  the  piano  not  remaining 
in  tune  would  be  removed,  and  less  injury  would  result  to  the  “action' 


HOW  TO  MAKE  ALL  KINDS  OF  INK. 


881 


of  the  piano.  These  various  annoyances  are  often  attributed  to  infe- 
rior tuning,  or  defective  make,  when  neither  is  the  cause. 

Few  are  aware  of  the  benefit  to  be  derived  from  having  their  pi- 
anos regularly  tuned  and  kept  in  order  ; every  new  piano  should  be 
tuned  at  least  once  a month,  and  none  should  be  allowed  to  remain 
untuned  over  three.  When  a piano  is  half  a note  below  “ concert 
pitch,”  and  it  is  required  to  be  brought  up,  it  should  be  tuned  twice, 
the  second  tuning  about  a month  after  the  first,  or  it  will  not  stand 
well  in  tune. 

To  Restore  the  Color  of  the  Ivory  to  Piano  Keys. — If  they  are  yel- 
low they  may  be  rubbed  carfully  with  very  fine  sand  paper. 

To  Make  an  AEolian  Karp. — Of  very  thin  cedar,  pine  or  other 
soft  wood,  make  a box  five  or  six  inches  deep,  seven  or  eight  inches 
wide,  and  of  a length  just  equal  to  the  width  of  the  window  in  which 
it  is  to  be  placed.  Across  the  top,  near  each  end,  glue  a strip  of  wood 
half  an  inch  high  and  a quarter  of  an  inch  thick,  for  bridges.  Into 
the  ends  of  the  box  insert  wooden  pins  like  those  of  a violin  to  wind 
the  strings  around,  two  pins  in  each  end.  Make  a sound  hole  in  the 
middle  of  the  top,  and  string  the  box  with  small  catgut,  or  blue  first- 
fiddle  strings.  Fastening  one  end  of  each  string  to  a metallic  pin  in 
one  end  of  the  box,  and,  carrying  it  over  the  bridges,  wind  it  around 
the  turning  pin  in  the  opposite  end  of  the  box.  The  ends  of  the  box 
should  be  increased  in  thickness  where  the  wooden  pins  enter  by  a 
piece  of  wood  glued  upon  the  inside.  Tune  the  strings  in  unison  and 
place  the  box  in  the  window.  It  is  better  to  have  four  strings  as  des- 
cribed, but  a harp  with  a single  string  produces  an  exceedingly  sweet 
melody  of  notes  which  vary  with  the  force  of  the  wind. 

Another  Way. — An  iEolian  Harp  can  be  made  by  stretching  a few 
threads  of  silk  across  a window,  just  beneath  the  upper  sash,  outside, 
in  such  manner  that  they  will  vibrate  freely  when  acted  upon  by  the 
atmosphere.  There  is  no  rule  about  the  adjustment,  and  you  must 
keep  trying  until  you  hit  the  happy  mean. 


HOW  TO  MAKE  ALL  KINDS  OF  INK. 

Cheap  Ink. — The  editors  of  the  Country  Gentleman  say  : The  best 
way  to  have  good  ink  is  to  make  it  yourself,  and  save  at  least  one 
thousand. per  cent,  as  ink  is  commonly  sold  at  retail,  between  first  cost 
and  final  price.  ^ But  how  shall  we  make  it  easily  and  cheaply  ? Thus: 


882 


PRACTICAL  CYCLOPAEDIA. 


Buy  extract  of  logwood , which  may  be  had  for  three  cents  an  ounce, 
or  cheaper  by  the  quantity.  Buy  also,  for  three  cents,  an  ounce  of 
bi-chromate  of  potash.  Do  not  make  a mistake  and  get  the  simple 
chromate  of  potash.  The  former  is  orange  red,  the  latter  clear  yel- 
low. Now,  take  half  an  ounce  of  extract  of  logwood,  and  ten  g.rains 
of  bi-chromate  of  potash,  and  dissolve  them  in  a quart  of  hot  rain 
water.  When  cold,  pour  it  into  a glass  bottle,  and  leave  it  uncovered 
for  a week  or  two.  Exposure  to  the  air  is  indispensable.  The  ink  is 
then  made ; and  has  cost  five  to  ten  minutes  labor,  and  about  three 
cents  besides  the  bottle.  This  ink  is  at  first  an  intense  steel  blue,  but 
becomes  quite  black.  The  vessels  must  all  be  perfectly  clean,  or  the 
ink  will  be  dull  or  dirty  color.  If  poured  into  an  inkstand  that  has 
had  other  ink  in,  a little  remaining  will  be  sufficient  to  spoil  the 
whole.  This  ink  is  excellent  as  well  as  cheap,  but  it  often  fails  from 
impurity  of  materials,  or  using  dirty  water  or  dirty  vessels,  or  pens 
used  in  other  ink. 

The  same  authority  recommends  also  eight  grains  of  bi-chromate 
of  potash,  instead  of  ten,  to  half  an  ounce  pure  extract  of  logwood. 
A correspondent  adds  that  all  ink  made  out  of  the  extract  of  logwood 
is  liable  to  become  thick,  and  ought  to  be  strained  through  a thick 
strainer,  which  there  is  no  difficulty  in  doing.  He  says  ten  cents  will 
buy  the  materials  to  make  three  quarts  of  this  ink  as  good  as  that  for 
which  you  would  pay  three  dollars.  And  another  says  it  will  cost  but 
five  cents  to  make  a quart  as  good  as  Arnold’s.  Another,  growing 
poetical,  says : — 

This  ink  is  cheap,  and  ‘ ‘black  as  night,” 

It  flows  superbly  while  I write  ; 

Four  cents  a quart  is  the  expense, 

And  by  the  gallon  just  nine  pence. 


The  Scientific  American  says,  logwood,  bi- chromate  of  potash  and  a 
little  gum  arabic — one  ounce  bi-chromate  of  potash  to  three  pounds 
extract  of  logwood — dissolved  in  hot  water,  will  make  three  gallons 
of  ink. 

The  Best  Ink. — Dr.  Ure  says  that  he  has  tried  a great  many  re- 
ceipts for  making  ink,  and  he  thinks  the  best  is  made  of  sulphate  of 
iron,  nutgalls  and  gum.  The  other  things  often  added  merely  modify 
the  shade  and  considerably  diminish  the  cost  to  the  manufacturer  upon 
a large  scale.  Many  of  these  inks  contain  little  gallic  acid  or  tannin, 
and  are  therefore  of  inferior  quality.  To  make  twelve  gallons  of  ink, 
we  may  take  twelve  pounds  of  nutgalls,  five  pounds  of  green  sulphate 
of  iron,  five  pounds  of  gum  Senegal,  and  twelve  gallons  of  water. 


HOW  TO  MAKE  ALL  KINDS  OF  INK. 


883 


Ink  made  with  nutgalls,  logwood  and  the  sulphate  of  iron,  is  the 
most  permanent  known  to  us  for  records  that  are  intended  to  be  kept 
many  years. 

Arnold's  Ink. — This,  it  is  said,  is  made  by  adding  a small  quantity 
of  sulphate  of  indigo  to  common  ink,  made  of  sulphate  of  iron  and 
nutgalls. 

British  Ink  Powder. — Extract  of  logwood,  some  cam  wood,  a little 
picric  acid  and  the  bi-chromate  of  potash.  We  do  not  know  the  exact 
proportions. 

Another  Good  Ink  Powder. — Sulphate  of  copper,  one  ounce;  gum 
arabic,  two  ounces ; copperas,  eight  ounces  ; nutgalls  in  powder,  thirty- 
two  ounces ; extract  of  logwood,  thirty-two  ounces.  Or,  Sulphate  of 
iron,  calcined,  six  ounces ; powdered  nutgalls,  two  ounces ; powdered 
gum  arabic,  two  drachms.  A teaspoonful  to  a pint  and  a half  of  cold 
water. 

Ink  Plant.' — Prof.  Jameson,  of  the  University  of  Quito,  states  that 
the  expressed  juice  of  the  berries  of  the  coriaria  thymifolia  is  used  by 
him  in  preference  to  the  ordinary  inks  because  it  does  not  corrode  the 
steel  pen. 

Another  Very  Cheap  Ink. — Soft  maple  bark  and  willow  bark,  equal 
parts — a handful  of  each  boiled  in  about  four  quarts  of  water,  reduced 
to  one  quart.  Take  out  the  bark  and  add  a lump  of  copperas  about 
the  size  of  a man’s  thumb  to  the  first  joint.  If  on  writing  with  it, 
the  ink  appears  very  black,  with  a gloss  on  it,  add  a little  water. 

A Good  Blue  Ink. — Take  three  drachms  of  Chinese  Blue  (ferrocy- 
anide  of  iron)  and  grind  it  up  with  one  drachm  of  binoxalate  of  pot- 
ash and  seven  ounces  of  water.  Usually  about  one  drachm  of  gum  is 
added  to  these  quantities. 

Another  Blue  Ink. — Chinese  blue,  three  ounces ; oxalic  acid  (pure,) 
three-quarters  of  an  ounce;  gum  arabic,  powdered,  one  ounce;  distil- 
led water,  six  pints.  Mix. 

Another. — Two  drachms  oxalic  acid,  two  drachms  Prussian  blue,  to 
be  mixed  in  half  a pint  of  water,  make  a good  blue  ink,  and  is  very 
simple. 

Carmine  Ink. — Carmine  ink  is  made  with  carmine,  a little  gum 
arabic  and  aqua  ammonia.  If  carmine  ink  is  too  thick,  dilute  with 
aqua  ammonia,  and  it  will  then  flow  freely  in  writing. 

Good  Indellible  Ink. — A good  indellible  ink  for  marking  clothes  is 
composed  of  nitrate  of  silver  half  an  ounce,  distilled  water  one  ounce, 
and  common  carmine  ink  one  ounce.  If  you  desire  to  use  thick  ink  * 
for  marking  with  a brush,  add  a little  gum  mucilage.  The  carmine 


S84 


PRACTICAL  CYCLOPAEDIA. 


ink  should  contain  a little  aqua  ammonia.  This  ink  will  not  become 
black  until  it  is  exposed  to  sunlight.  If  it  is  not  sufficiently  black 
add  some  more  nitrate  of  silver — it  is  the  coloring  agent.  Keep  the 
bottle  covered  from  the  light  or  the  ink  will  be  rendered  worthless. 

A Very  Cheap  Indellible  Ink — said  to  be  Superior. — Six  cents  worth 
of  muriatic  acid — one  tablespoonful  of  soft  water — one  drop  of  vin- 
egar. 

Indellible  Ink  for  Writing  on  Paper. — A communication  has  been 
made  to  the  French  Academy  of  Science,  stating  that  Indian  Ink, 
dissolved  in  water  slightly  acidulated  with  hydrochlorine  or  other  acid, 
would  prove  to  be  indellible  when  used  for  writing  on  common  paper. 

Indian  Ink. — Indian  ink  is  a mixture  of  lamp-black  and  glue,  with 
the  addition  of  camphor  and  other  substances  in  small  quantities.  It 
is  said  that  the  attempts  to  imitate  it  in  this  country  and  Europe  have 
not  been  entirely  successful. 

Indestructible  Ink. — A German  scientific  journal  recommends  twen- 
ty grains  of  sugar  dissolved  in  thirty  grains  of  water,  to  which  is  ad- 
ded a few  drops  of  concentrated  sulphuric  acid.  Upon  heating  this 
mixture  the  sugar  becomes  carbonized,  and  when  applied  to  the  pa- 
per, leaves  a coating  of  carbon  which  cannot  be  washed  off.  This 
stain  is  rendered  more  permanent  by  the  decomposing  action  of  the 
acid  itself  upon  the  paper,  and  when  thus  made,  it  resists  the  action 
of  chemical  agents.  The  paper  should  after  drying,  be  passed  through 
a weak  alkaline  solution  to  remove  excess  of  acid. 

Sympathetic  Ink — Invisible  Writing. — Dissolve  zaffre  in  nitro  muri- 
atic acid  until  the  metalic  part  is  extracted.  Then  dilute  with  com- 
mon water  and  write.  When  dry  expose  to  a moderate  degree  of 
heat,  and  what  was  invisible  before  will  suddenly  show  itself  in  a fair 
writing,  having  a green  tint.  When  the  paper  is  cold  the  writing  will 
disappear,  and  when  again  heated  will  become  visible  again.  Valua- 
ble as  is  this,  it  is  not  generally  known. 

2.  Take  diluted  muriate  of  copper  and  write  with  it  on  clean  paper 
with  a common  pen.  When  dry  no  writing  is  visible,  but  when  the 
paper  is  held  to  the  fire  the  letters  become  perfectly  distinct. 

3.  Writing  with  rice-water  is  rendered  visible  by  the  application 
of  iodine. 

4.  It  is  said  that  the  write  their  secret  letters  with  sulphuric 

acid  freely  diluted  with  spring  water,  and  that  held  before  the  fire, 
the  letters  turn  black.  A quill  pen  is  used. 

Gold  and  Silver  Inks. — To  prepare  gold  ink,  take  honey  and  gold 
.eaf,  equal  parts ; grind  together  upon  a painter’s  porphyry  slab  with 


HOW  TO  MAKE  ANY  KIND  OF  INK. 


885 


a muller,  until  the  gold  is  reduced  to  the  finest  possible  state  of  divis- 
ion, and  the  mass  becomes  perfectly  homogeneous,  when  it  must  be 
agitated  with  twenty  or  thirty  times  its  weight  of  hot  water,  and  then 
allowed  to  settle  and  the  water  poured  off ; this  process  must  be  re- 
peated with  fresh  water  two  or  three  times,  when  the  gold  must  be 
dried  and  then  mixed  up  with  a little  weak  gum  water  for  use.  The 
brilliancy  of  writing  performed  with  this  ink  is  considerable,  and  may 
be  increased  by  burnishing.  Gold  ink  may  also  be  made  by  mixing 
precipitated  gold  powder  with  a little  gum  water.  By  dissolving  in 
aquia  regia  and  then  adding  ether,  a solution  is  obtained  which,  when 
applied  to  polished  iron,  will  coat  it  with  a thin  pellicle  of  gold. 

Silver  Ink  is  prepared  in  the  same  manner  as  the  gold. 

Marking  Ink. — Thin  black  paint  is  the  only  indelible  black  mark- 
ing fluid,  known  to  us,  for  application  on  boxes  with  a brush.  All 
the  common  inks  wash  out  with  rain.  Nitrate  of  silver  in  solution  is 
the  common  indelible  ink  sold  for  writing  on  linen. 

Ink  for  Marking  Tree  Labels. — Take  of  verdigris  and  sal  ammoniac 
each  two  d!rachms ; lampblack  one  drachm  ; water  four  ounces.  Mix 
well  in  a mortar,  adding  the  water  gradually.  Keep  in  a glass  vial 
securely  stopped.  Write  with  the  ink  in  a quill  pen,  upon  clean, 
bright  zinc  plates  of  any  desired  form.  Whefr  dry,  it  may  be  exposed 
to  the  weather,  or  buried  in  the  ground  for  years,  without  obliterating 
the  writing.  Shake  the  ink  well  before  using. 

To  Detect  Inks. — To  distinguish  writing  made  with  nutgall  ink 
from  that  of  logwood  ink,  proceed  thus : Immerse  the  written  paper 
for  some  seconds  in  water  acidulated  with  nitric  acid  (say  six  to  eight 
drops  of  nitric  acid  to  an  ounce  of  water ;)  the  logwood  will  assume  a 
yellow-red  color  and  afterwards  disappear  entirely,  while  the  nutgall 
ink  will  remain  unchanged. 

lo  Obliterate  Writing  Ink. — Writing  ink  may  be  obliterated  from 
ordinary  paper  by  chlorinated  carbonate  of  soda ; by  a solution  of 
bromide ; by  a solution  of  chloride  of  bromide  ; by  chloride  of  lime  ; 
by  bromide  of  lime ; by  a solution  of  chlorine  ; by  chromic  acid  ; or 
by  oxygenated  water. 

To  Clarify  Quills. — Plunge  the  quills  in  a kettle  of  boiling  water, 
in  which  a small  quantity  of  potash,  alum,  or  common  salt  is  dissolv- 
ed. As  soon  as  the  quills  are  softened,  take  them  out,  and  with  the 
back  of  a knife  scratch  them.  Repeat  this  operation  until  the  quill 
becomes  transparent,  and  all  the  fatty  matter  that  • coated  is  taken 
away.  Ther.  plunge  them  to  soften  them,  and  round  them  off  between 
the  thumb  and  finger,  and  immerse  them  in  hot  sand  or  warm  ashes. 


886 


PRACTICAL  CYCLOPAEDIA. 


These  take  away  tb  e last  remnant  of  grease,  and  make  them  hard  and 
shining.  A mixture  of  sand  and  clay  is  better  than  ashes.  The  mix- 
ture is  heated  on  a sheet  of  iron  or  in  an  iron  pot  over  the  fire.  The 
quills  are  pricked  in  the  mixture,  and  left  for  about  a quarter  of  an 
hour  in  the  hot  sand,  then  taken  out  and  rubbed  with  a flannel,  when 
they  are  fit  to  use  for  writing. 

Another  method  is  to  submit  them  to  the  steam  of  boiling  water 
for  twenty- four  hours.  They  are  then  taken  out,  the  end  is  slightly 
opened  and  the  marrow  taken  out,  then  rubbed  with  a flannel,  and 
put  to  dry  in  a moderately  warm  place.  The  next  day  they  become 
transparent  like  glass,  and  hard  as  bone  without  becoming  brittle. 


PAPEE,  PAECHMENT,  TEACING,  TEANSFEEEING,  &C. 

How  to  Make  Tracing  Taper. — A very  good  substitute  for  tracing 
paper  may  be  manufactured  with  ordinary  paper  by  the  help  of  a little 
benzole.  A sheet  of  ordinary  Bath  post  moistened  with  this  oil,  ren- 
ders the  material  perfectly  transparent ; the  tracing  may  then  be  ef- 
fected, and  within  a short  time  the  volatile  fluid  has  evaporated  and 
left  the  paper  perfectly  opaque  and  clear  as  before.  The  drawing  sus- 
tains no  detriment  by  the  operation. 

To  Make  Transparent  Paper  and  Cloth. — Take  a sheet  of  tissue 
paper,  dip  it  into  a solution  of  silicate  of  soda  or  potash,  (soluble 
glass,)  press  it  gently,  and  when  dry  it  is  complete.  Another  method 
is  to  dip  the  paper  in  a thin  varnish  of  pure  Canadian  balsam,  and  al- 
low it  to  dry  thoroughly,  when  it  is  ready  for  use.  This  latter  meth- 
od also  renders  fine  linen  cloth  transparent,  and  capable  of  being  used 
for  tracing  drawings.  Paper  can  also  be  rendered  transparent  by 
dipping  it  in  limpid  oil,  then  drying  it  in  a warm  situation,  but  it  is 
not  good  for  tracing  paper  when  made  in  this  manner. 

A Good  Paper  for  taking  Impressions. — I have  seen  paper  for  trans- 
ferring impressions  of  leaves,  &c.,  made  as  follows : Take  a sheet  of 
thin  letter  or  strong  tissue  paper,  and  give  it  a coat  of  boiled  linseed 
oil;  when  dry  apply  dry  colors  (in  powder)  with  a heavy  camel’s 
hair  brush ; enough  will  adhere  to  the  surface  to  make  a first  rate 
impression. 

A Good  Transfer  Paper  may  be  made  for  copying  monumental  in- 
scriptions and  metalic  patterns  by  rubbing  a mixture  of  black  lead 
and  soap  over  the  surface  of  common  silver  paper. 


PAPER,  PARCHMENT,  TRACING,  TRANSFERRING,  <frC.  887 

To  Make  Vellum  Paper , or  Artificial  Parchment. — Draw  a piece 
of  common  unsized  paper  through  a mixture  of  two  parts  of  concen- 
trated sulphuric  acid  with  one  part  of  water,  and  then  thoroughly 
wash  it  in  water.  If  the  acid  either  exceeds  or  falls  below  the  above 
named  strength,  then  the  quality  of  the  parchment  is  deteriorated. 
Paper  thus  prepared  is  so  strong  that  a ring  of  it  seven-eighths  of  an 
inch  in  width  will  sustain  sixty-three  to  one  hundred  pounds.  This 
paper  from  its  strength  and  durability  is  suitable  for  legal  deeds,  pol- 
icies of  insurance,  &c.;  it  will  receive  oil  colors,  and  will  answer  per- 
fectly for  maps  and  engravings. 

This  process  increases  the  strength  of  the  paper,  makes  it  trans- 
lucent, and  gives  it  the  exact  appearance  of  parchment,  which  it  has 
in  a great  measure  replaced,  from  its  superior  cheapness.  According 
to  Professor  Calvert,  of  Manchester,  England,  the  same  process  ap- 
plied to  cotton  cloth  very  much  increases  its  thickness  and  strength. 
The  cotton  thus  prepared  is  technically  known  as  “blanket.” 

Another  Way. — Soak  unsized  common  paper,  such  as  is  used  for 
drawing  on,  in  sulphuric  acid  diluted  with  half  its  volume  of  water, 
at  60°.  Wash  this  well  in  cold  water,  then  immerse  in  a weak  so- 
lution of  caustic  ammonia,  and  again  wash,  when  dry  it  is  ready  for 
use.  It  is  indestructible  by  most  acids  and  does  not  lose  strength  by 
wetting. 

L Tow  to  Make  Paper  Impervious  to  Water. — Take  twenty- four 
ounces  of  alum  and  four  ounces  of  white  soap,  and  dissolve  them  in 
two  pounds  of  water ; into  another  vessel  dissolve  two  ounces  of  gum 
arable  and  six  ounces  of  glue  in  the  same  quantity  of  water  as  the  for- 
mer, and  add  the  two  solutions  together,  which  is  now  to  be  kept  warm, 
and  the  paper  intended  to  be  made  water-proof  dipped  into  it,  passed 
between  the  rollers,  and  dried ; or  without  the  use  of  rollers,  the  pa- 
per may  be  suspended  until  it  is  perfectly  dripped  and  then  dried. 
The  alum,  soap,  glue  and  gum  form  a kind  of  artificial  leather,  which 
protects  the  surface  of  the  paper  from  the  action  of  water,  and  also 
renders  it  some  what  fire-proof.  This  is  a preparation  for  water- 
proofing paper  intended  for  packages  exposed  to  the  weather  recom- 
mended by  Professor  Muschamp  of  Wurtemburg,  Germany . 

To  Transfer  Picture  Prints. — Take  any  transparent  varnish  and 
put  a thin  coat  of  it  on  the  box  or  article  on  which  the  transfer  is  to 
be  made,  allow  it  to  become  nearly  but  not  quite  dry,  place  the  print 
upon  it  face  downwards  and  make  it  adhere  perfectly.  When  it  be- 
comes perfectly  dry  the  paper  may  be  rubbed  off  by  moistening  the 
finger,  and  the  ink  forming  the  print  will  be  left  behind  adhering 


888 


PRACTICAL  CYCLOPAEDIA. 


firmly.  Collodion,  about  the  consistency  of  cream,  if  applied  in  the 
same  manner,  will  answer  the  same  purpose  as  varnish  for  transfering 
prints. 

To  Transfer  Pencil  Drawings  to  Metal  or  Stone. — M.  Villani — Vil- 
lanis  remarks  that  if  a sheet  of  paper  on  which  a plan  or  any  draw- 
ing or  writing  has  been  executed  with  pencil  be  moistened  with  acid- 
ulated water,  and  afterwards  inked,  the  pencil  marks  alone  will  take 
the  ink,  and  the  whole  drawing  may  then  be  transfered  to  metal  or 
stone. 

To  Fix  Pencil  Drawings. — The  plan  generally  pursued  by  artists 
is  to  dissolve  a piece  of  gum  the  size  of  a pea  in  a tumbler  of  cold 
water,  and  with  a camel’s  hair  brush  pass  the  solution  lightly  over  the 
surface  of  the  drawing.  Leave  it  untouched  until  dry. 

Another  Way. — A teacupful  of  rice  boiled  in  a pint  and  a quarter 
of  cold  water ; this  poured  off  and  another  pint  and  a quarter  added ; 
the  moment  it  boils  the  liquor  is  to  be  poured  into  a jug  and  left  to 
stand  about  ten  minutes  till  the  sediment  sinks  to  the  bottom.  This 
clear  liquid  is  to  be  kept  for  use  and  applied  to  pencil  drawings  warm. 
It  may  be  poured  into  a tea  tray,  and  the  drawing  laid  upon  its  face 
on  the  liquid,  and  then  pinned  by  a corner  to  dry. 

To  Preserve  Pencil  Drawings. — Pencil  drawings  are  preserved  by 
pouring  skimmed  milk  over  the  surface.  A yellow  tone  can  be  given 
to  the  paper  by  a decoction  of  coffee. 

To  take  the  Impression  of  Leaves  of  Plants  on  Paper. — Take  a sheet 
of  paper,  and  rub  over  it  the  thinnest  possible  film  of  oil ; then  hang 
it  up  in  the  air  to  partially  dry  the  film.  Next  cover  the  paper  with 
lampblack  soot,  or  soot  from  a large  tallow  candle,  by  holding  it  ex- 
tended over  a smoky  flame,  and  pressing  it  gently,  but  with  care,  into 
the  flame,  in  order  to  cover  the  paper  with  smoke,  but  of  course 
so  as  not  to  set  it  on  fire.  Having  done  this,  put  it  into  a damp 
place  to  take  the  curl  out,  and  when  cold  and  flat,  lay  on  the  smoky 
side  the  leaf  intended  to  be  impressed  or  printed ; then  press  with  a 
soft  wad  every  part  of  it,  so  as  to  take  up  a portion  of  the  black  ; this 
finished,  place  the  leaf  gently  oh  a sheet  of  drawing  paper,  and  put  a 
piece  of  paper  and  a weight  of  books,  or  pressure,  upon  it.  When 
the  whole  is  removed  there  will  appear  a beautiful  black  impression, 
resembling  a lithograph,  of  the  leaf  so  treated,  showing  its  true  line, 
its  veins  and  fibre,  quite  distinct  and  true  to  nature.  Fleshy  leaves 
of  annuals  and  similar  plants  are  better  to  copy  than  evergreens. 

For  a more  simple  method  of  taking  impressions,  which  possesses 
*he  advantage  that  they  may  afterwards  be  colored  by  hand,  instead 


PAPER,  PARCHMENT,  TRACING,  TRANSFERING,  &G.  889 

of  lamp  smoke  and  candle  smoke,  printer’s  ink  may  be  used,  as  was 
done  by  Kniphoff  in  bis  celebrated  botanical  work,  which  extended 
to  some  dozen  volumes  folio,  and  was  published  more  than  a century 
ago,  and  was  the  first  successful  attempt  at  nature-printing  on  a large 
scale.  Impressions  taken  in  printer’s  ink,  may  be  easily  colored,  and 
Kniphoff  s work  was  published  both  plain  and  colored. 

To  Recover  Writing  on  Paper  or  Parchment — Morids’  process  for 
recovering  writing  on  paper  or  parchment  which  has  become  nearly 
effaced,  is  as  follows : The  paper  or  parchment  written  on  is  first  left 
for  sometime  in  contact  with  distilled  water.  It  is  then  placed  for  five 
seconds  in  a solution  of  oxalic  acid  (one  of  acid  to  one  hundred  of  wa- 
ter ;)  next,  after  washing  it,  it  is  put  in  a vessel  containing  a solution 
of  gallic  acid  (ten  grains  of  acid  to  three  hundred  of  distilled  water;) 
and  finally  washed  again  and  dried.  The  process  should  be  carried 
forward  with  care  and  promptness,  that  any  accidental  discoloration 
of  the  paper  may  be  prevented. 

Copying  Writing. — In  the  absence  of  copying  book,  press  and  ink, 
a little  sugar  may  be  added  to  common  ink,  and  a copy  of  the  writing 
easily  taken  off  by  laying  a sheet  of  unsized  paper  damped  with  a 
sponge  on  the  written  paper,  and  passing  over  it  a flat  iron  moderate- 
ly heated.  Persons  accustomed  to  using  a copy  press,  may  in  the  ab  - 
sence  of  it  obtain  a fair  copy  by  preparing  the  writing  and  book  in 
the  ordinary  manner,  then  placing  the  copy  book  on  a solid  floor,  press 
it  by  treading  it  with  the  feet,  taking  care  to  place  a newspaper  over 
and  beneath  the  book  to  prevent  its  being  soiled. 

To  Restore  Faded  Photographs. — The  prints  should  be  unmounted 
by  soaking  in  water  for  a time,  and  then  immersed  in.  a saturated  so- 
lution of  bi-chloride  of  mercury,  in  which  they  may  be  left  for  two 
or  three  minutes,  and  afterwards  thoroughly  washed.  The  change 
takes  place  directly  they  are  in  the  chloride  solution. 

To  Prevent  Photographs  from  Fading. — Photographs  are  more  li- 
able to  fade  or  change  when  kept  in  a portfolio  than  when  under  glass 
and  exposed  to  the  action  of  light.  A sulphurized  proof,  if  kept  in  a 
perfectly  dry  place,  remains  for  a very  long  time  without  exhibiting 
any  signs  of  alteration,  while  in  a damp  place  change  is  immediately 
evident. 


890 


PRACTICAL  CYCLOPAEDIA. 


PICTURE  PAINTING  AND  TAKING  PLASTER  OASTS. 

LESSONS  FOE  THE  GRECIAN  OIL  PAINTING. 

1.  Procure  a lithograph  or  engraving  for  your  design  to  paint ; 
then  fasten  the  same  by  pasting  or  tacking  it  to  a light  wooden  frarhe, 
so  as  to  keep  it  straight  while  preparing  and  painting. 

2.  Then  pour  on  the  back  of  your  picture  a sufficient  amount  of  the 
spirits  of  turpentine  to  saturate  it  well,  spreading  it  gently  at  the 
same  time  with  a flat  varnish  brush.  This  done  continue  to  saturate 
it  in  the  same  manner,  by  using  the  Grecian  varnish  instead  of  turpen- 
tine as  often  as  you  see  dry  spots  begin  to  appear  on  the  surface  of 
the  picture,  until  it  becomes  clear,  glossy,  and  transparent  like  glass. 
Receipt  for  making  Grecian  varnish : three  ounces  of  balsam  of  fir,  two 
ounces  of  alcohol,  and  one  ounce  of  spirits  of  turpentine,  mix  well 
together. 

3.  This  done  leave  it  face  down  secure  from  dust,  and  in  two  or 
three  days  it  will  be  dry  enough  to  paint.  After  leaving  it  to  dry 
you  must  watch  it  closely  and  if  white  spots  begin  to  appear,  repeat 
the  process  of  saturating  with  the  Grecian  varnish. 

4.  When  your  picture  is  well  dried,  paint  it  on  the  back  or  wrong 
side,  following  the  boundary  line  and  covering  the  surface  and  form 
of  every  figure  and  portion  of  your  design,  as  designated  by  your 
lithograph  or  engraving — using  artists’  colors  and  brushes.  Colors 
must  be  used  according  to  the  nature  of  your  design  and  scenery  in 
the  picture.  Lay  your  colors  on  heavy,  and  mix  Demar  varnish  with 
your  colors  before  using  them.  No  shading  is  required  as  that  is  all 
done  by  your  design. 

In  painting  the  figure  of  a person,  first  paint  the  eyes  and  hair  and 
let  them  dry  ; then  the  flesh  color,  which  you  make  as  follows : Mix 
Naples  yellow,  scarlet  lake  and  silver  white,  so  as  to  make  it  resemble 
the  flesh  color.  Very  little  of  Naples  yellow  and  scarlet  lake  will  do 
mixed  with  the  silver  white.  Make  the  color  of  the  lips  and  cheeks  a 
little  reder  than  the  rest,  by  mixing  a little  more  of  scarlet  lake  with 
the  flesh  color ; dabble  the  cheeks  with  your  fingers,  so  as  to  blend 
them  well.  Back  grounds  and  draperies  are  varied  according  to  the 
taste  of  the  artist.  Colors  generally  used  for  back  grounds  are  Van- 
dyke-brown, raw  sietina  and  white,  varied  light  or  dark  with  more  or 
less  white  mixed  with  it.  Colors  generally  used  for  draperies  are  as 
follows:  For  buff,  Naples  yellow;  for  orange,  chrome  yellow  and 


riCTUKE  PAINTING  AND  TAKING  PLASTER  CASTS. 


891 


very  little  scarlet  lake  mixed;  for  white,  silver  white;  for  blae,  mix 
white  and  Persian  blue ; for  green,  chrome  yellow  and  Persian  blue 
(or  emerald  green) ; for  purple,  scarlet  lake  and  Persian  blue,  mixed. 
Be  careful  to  cover  the  whole  surface  of  your  picture  with  colors  most 
suitable  for  your  design,  and,  when  finished,  varnish  on  the  right  side 
or  front  of  your  picture  with  Grecian  varnish. 

6.  Explanations. — You  must  saturate  your  picture  but  once  with 
the  spirits  of  turpentine ; after  which  you  must  keep  it  well  wet  with 
the  Grecian  varnish,  and  be  sure  not  to  let  it  dry  spotted,  but  clear ; 
you  must  never  commence  painting  on  a picture  until  it  is  well  dried 
(clear  and  transparent.) 

Explanations  on  Lesson  5th. — In  painting  the  eyes,  first  paint  the 
white  of  the  eye  with  silver  white ; then  the  pupil  or  sight ; you  paint 
for  blue  with  white  and  little  Persian  blue,  mixed;  if  you  want  hazel 
eves  mix  yellow  ochre  and  Vandyke  brown  and  a little  raw  sienna. 

LESSONS  FOR  THE  CRYSTAL  OR  ORIENTAL  PAINTING. 

1.  Procure  a pattern  for  copy  to  paint  from,  such  as  flowers, 
wreaths  of  the  same,  vases  of  fruit,  &c.  Then,  with  wafers  or  other 
glutinous  substances  fasten  the  same  to  the  glass  so  as  to  prevent  the 
pattern  from  moving — the  pattern  of  course  being  on  the  under  side 
of  the  glass. 

2.  Then  with  a fine  pencil,  brush,  or  with  a common  writing  pen, 
trace  all  the  outlines  of  your  picture  or  pattern,  such  as  flowers,  leaves, 
vines  of  the  same,  stems,  ornaments,  &c.,  as  near  as  possible  on  the 
glass  over  your  picture  or  pattern — the  same  as  you  would  trace  a 
pattern  for  embroidery,  only  you  trace  upon  the  glass  instead  of  upon 
other  paper-using  asphaltum  varnish  and  a very  little  lampblack  mix- 
ed ; adding  a little  turpentine  if  too  thick. 

3.  This  done,  fill  or  paint  all  the  background  of  your  picture  and 
spaces  not  occupied  by  flowers,  leaves,  stems,  ornaments,  &c.,  with  the 
same  material  that  you  traced  the  lines  with,  when  you  want  a black 
back  ground ; but  if  any  other  color,  paint  with  oil  colors,  as  follows : 

4.  For  white  ground,  use  silver  white;  for  pink,  mix  scarlet  lake 
and  silver  white  ; for  blue,  Prussian  blue  and  silver  white,  mixed;  for 
orange,  mix  chrome  yellow  and  very  little  scarlet  pink ; for  purple,  use 
blue,  white,  and  scarlet  lake,  mixed. 

5.  When  your  groundwork  is  well  dried,  then  paint  your  flowers, 
.eaves,  stems  and  ornaments,  &c.,  as  near  the  natural  color  of  the 
(lowers  as  possible,  using  the  following  transparent  colors : For  red, 


892 


PRACTICAL  CYCLOPAEDIA. 


scarlet  lake ; for  brown,  burnt  sienna ; for  green,  yellow  lake  and  blue 
mixed ; for  purple,  scarlet  lake  and  Persian  blue,  mixed ; for  yellow, 
yellow  lake ; for  blue,  Prussian  blue ; for  white,  silver  white ; for  pink, 
scarlet  lake  and  white  mixed. 

6.  Lay  your  colors  on  very  thin,  and  mix  Demar  varnish  with  them 
before  using  them.  Shade  with  extra  coats  after  the  first  is  dry. 
With  your  pink  and  white  you  must  mix  a great  quantity  of  Demar 
varnish,  and  lay  them  on  thin  as  possible,  as  they  are  opaque  colors. 
When  all  is  well  dried,  cover  the  whole  picture  with  tin  or  silver  foil, 
which  will  give  it  a spangle  and  pearly  appearance.  The  back  board 
will  hold  the  foil  to  its  place,  when  the  picture  is  framed. 

LESSONS  FOR  THE  ITALIAN  LANDSCAPE  PAINTING. 

1.  Procure  your  lithograph  or  engraving  for  your  design  to  trans- 
fer on  glass,  and  cut  the  margin  off  around  your  picture,  this  done, 
lay  your  picture  in  a pan  of  clean  water  till  it  sinks,  after  which  re- 
move it  and  lay  it  between  dry  papers  so  as  to  absorb  the  most  of  the 
water  again,  (old  newspapers  will  answer  for  that  purpose.) 

2.  This  done,  clean  your  glass  and  wipe  it  dry,  then  cover  it  with 
Demar  varnish,,  spreading  it  at  the  same  time  evenly  with  a flat  var- 
nish brush  all  over,  so  that  there  is  no  spot  left  uncovered,  this  done, 
lay  it  away,  so  that  the  varnish  can  flow  smoothly. 

3.  When  your  varnish  is  nearly  dry  (very  little  tacky)  so  that  the 
varnish  will  not  stick  to  your  fingers  when  touched,  but  snap  when 
your  finger  is  removed,  then  lay  your  picture  upon  the  table  or  any 
smooth  surface,  with  the  face  or  front  side  up  and  hold  your  varnish- 
ed glass  on  it,  with  the  varnished  side  down,  in  the  position  you  want 
the  picture  on  the  glass.  Lay  the  glass  down  carefully,  pressing 
lightly,  this  will  unite  your  varnished  glass  and  the  face  of  your 
picture. 

4.  This  done,  take  a piece  of  dry  paper  and  lay  on  the  back  of 
your  picture  where  you  see  blisters  or  air  bubbles  upon  the  surface, 
and  press  them  lightly  with  your  fingers,  from  the  center  of  the  pic- 
ture outwards ; these  must  all  be  pressed  out  until  there  are  no  more 
to  be  seen  between  the  surface  of  the  picture  and  the  glass,  and  you 
must  always  keep  a dry  paper  between  your  fingers  and  the  picture 
or  you  will  roll  up  the  paper  and  spoil  the  picture. 

5.  When  the  blisters  are  all  removed,  set  the  picture  aside  and  let 
it  remain  until  the  varnish  is  dry  and  hard  (which  will  require  at 
least  twelve  hours ;)  then  wet  the  paper  with  water  and  rub  it  with 


PICTURE  PAINTING  AND  TAKING  PLASTER  CASTS.  893 

your  fingers  until  nil  the  paper  is  removed,  but  a light  film,  the  print 
will  retain;  then  let  it  remain  twenty  minutes  to  dry;  then  varnish 
it  again  with  Demar  varnish  and  that  will  render  it  clear  and  trans- 
parent like  glass. 

6.  When  your  picture  is  well  dried  paint  it  on  the  back  or  wrong 
side,  following  the  boundary  lines  and  covering  the  surface  and  form 
of  every  figure  and  portion  of  your  design,  as  designated  by  your 
lithograph  or  engraving,  using  artists’  colors  and  brushes.  Colors 
must  be  used  according  to  the  nature  of  your  design  and  scenery  in 
the  picture.  Lay  your  colors  on  heavily ; mix  Demar  varnish  with 
them  before  using  them.  No  shading  is  required,  as  that  is  done  by 
your  lithograph  or  engraving. 

7.  Explanations. — If  you  wish  to  paint  the  figure  of  a person  or 
draperies,  follow  the  direction'  given  in  the  Grecian  oil  painting. 

8.  Landscapes. — To  make  trees:  make  the  trunks  and  branches 
with  Vandyke  brown,  raw  sienna  and  silver  white,  mixed;  for  foilage, 
mix  chrome  yellow  and  Prussian  blue,  and  vary  with  the  browns ; for 
rocks,  mix  Vandyke  brown,  white  and  raw  sienna ; for  water,  mix 
Prussian  blue,  white  and  a very  small  quantity  of  green  ; for  distant 
hills,  make  it  a little  deeper  blue;  to  make  sky,  mix  Prussian  blue 
and  white,  applied  in  the  following  manner  : first  paint  the  portion 
next  to  the  tops  of  the  hills,  trees,  &c.,  with  entire  white ; then  mix 
a very  small  quantity  of  Prussian  blue,  as  you  go  upwards  on  the  pic- 
ture. If  you  want  a warm  appearance  on  the  horizon,  mix  a small 
quantity  of  scarlet  lake,  so  as  to  give  it  a red  tinge. 

LESSONS  FOR  THE  CELESTIAL  PAINTING. 

You  proceed  the  same  as  in  the  first  five  lessons  in  Italian  Painting, 
and  in  the  sixth  to  the  exception  of  one  line,  which  says  lay  your 
colors  on  heavily,  and  in  this  lay  them  on  light. 

In  painting  the  figure  of  a person  in  a picture,  first  paint  the  hair 
and  eyes  and  let  them  dry ; then  the  flesh  color,  which  you  make  as 
follows : mix  Naples  yellow,  scarlet  lake  and  silver  white  together,  so 
as  to  make  it  resemble  the  natural  flesh  in  color — this  you  can  judge 
of  by  comparison.  You  make  the  lips  and  cheeks  a little  redder  than 
the  rest  by  mixing  a little  more  scarlet  lake  with  the  flesh  color; 
dabble  the  cheeks  with  your  fingers  so  as  to  blend  them  well.  Back- 
grounds and  draperies  varied  according  to  the  taste  of  artist,  using 
the  same  colors  as  in  the  Grecian  oil  painting.  Lay  your  colors  on 
thin,  all  except  the  back  grounds  and  flesh  colors,  those  you  lay  on 
heavily,  and  be  sure  to  mix  Demar  varnish  with  them  before  using. 


894 


PRACTICAL  CYCLOPEDIA. 


so  as  to  make  them  dry,  and  also  to  make  them  clear.  When  your 
picture  is  all  painted,  backgrounds,  draperies,  &c.,  &c.,  let  it  remain 
three  or  four  days  before  framing,  to  dry.  A nd  when  it  is  dry,  cover 
the  transparent  portions  of  your  picture  with  tin  foil,  the  same  as  you 
do  the  crystal  painting.  Lay  the  foil  between  the  glass  and  back 
board,  so  that  your  transparent  colors  will  look  brilliant. 

Explanations. — The  following  colors  are  all  that  are  necessary  to 
use  in  the  four  different  sorts  of  painting,  as  given  in  these  lessons  : — 
Naples  yellow,  chrome  yellow,  yellow  ochre,  emerald  green,  scarlet 
lake,  Prussian  blue,  burnt  sienna,  raw  sienna,  Vandyke  brown,  ivory 
black,  silver  white. 

List  of  Materials  Used. — One  pallette  board  and  knife,  one  flat  var- 
nish brush,  three  sizes  of  artists’  brushes,  sufficient  amount  of  Demar 
varnish,  and  also  green  varnish  and  turpentine,  for  saturating  in  Gre- 
cian painting,  and  for  washing  brushes  in. 

Brushes  are  worth  from  5 to  10  cents  each;  colors  from  10  to 
12  cents  each  except  the  lakes,  which  are  worth  20  to  25  cents  each. 

Be  careful  not  to  mix  too  much  paint  at  once,  for  if  you  do,  it  will 
dry  and  be  good  for  nothing. 

N.  B.  Backgrounds  can  be  painted  after  the  other  is  done,  by  mix- 
ing all  the  different  sorts  together  that  are  left. 

TAKING  PLASTER  CASTS. 

To  make  a cast  from  a mold  so  as  to  have  the  interior  hollow,  we 
will  first  give  an  illustration.  Take  a quantity  of  melted  tallow,  and 
pour  it  into  a glass  bottle,  cork  up  the  bottle  and  roll  it  around  so 
that  the  tallow  shall  flow  over  every  part  of  the  surface.  It  will  soon 
get  cool  and  adhere  to  the  inner  surface  of  the  bottle,  and  the  shell 
of  tallow  will  be  only  so  thick  as  the  quantity  of  the  material  will 
make  it.  If  more  tallow  were  poured  in,  and  the  process  of  rolling 
it  about  were  resumed,  it  would  increase  the  thickness  of  the  shell  to 
any  required  extent.  Suppose  a mold  made  for  casting  a human 
head,  of  course  it  would  be  made  in  parts  and  joined.  That  mold 
could  be  waxed  or  greased  so  that  the  plaster  cast  would  not  adhere 
to  it  firmly.  The  parts  would  be  put  together  and  tied  so  that  they 
should  not  become  displaced,  and  the  plaster  would  be  stirred  up  about 
as  thick  as  batter  for  buckwheat  cakes.  Of  course  it  is  caloined  plas- 
ter, which  will  harden  pretty  quickly  after  being  wet  up  with  cold 
water.  This  batter  or  thin  plaster  is  poured  into  the  mold,  and  the 
mold  turned  around  and  around,  so  that  the  liquid  plaster  will  flow 
over  every  part  of  the  inner  surface  of  the  mold.  The  operator  con- 


PICTURE  PAINTING  AND  TAKING  PLASTER  CASTS. 


895 


tinues  to  roll  the  mold  till  the  plaster  ceases  to  flow.  If  one  batch  or 
quantity  thus  poured  in  should  not  be  sufficient  to  make  a cast  so  thick 
as  is  requisite,  let  another  quantity  be  stirred  in  like  manner  and  pour- 
ed in,  and  the  mold  rolled  as  before.  This  will  make  a second  thick- 
iess,  and  even  a third  or  fourth  thickness  can  be  added.  Then  lay 
the  mold  aside  for  twenty  minutes  or  half  an  hour,  for  the  plaster  to 
become  set,  when  the  strings  may  be  taken  off  and  the  parts  of  the 
mold  gently  loosened  and  carefully  removed  from  the . cast,  when  it 
will  stand  out  in  all  its  whiteness  and  glory,  and  be  an  exact  counter- 
part of  the  interior  surface  of  the  mold,  and  will  be  hollow.  If  it  has 
been  skillfully  manipulated,  every  part  of  the  cast  will  be  almost  ex- 
actly alike  in  thickness.  If  too  little  plaster  is  used,  so  that  the  cast 
is  very  thin,  a longer  time  would  be  required  for  the  plaster  to  harden, 
so  as  not  to  break  in  taking  the  mold  off. 

It  is  more  trouble  to  make  the  mold  than  it  is  to  make  the  cast  from 
the  mold.  To  give  the  method  of  this  we  will  begin  in  simple  form. 
If  the  cast  of  an  egg  should  be  required,  take  a small  dish,  or  say  a 
clam  shell,  and  fill  it  with  wetted  plaster.  Take  the  egg  and  oil  it, 
and  imbed  it  just  half  its  bigness  in  the  plaster,  and  let  the  plaster 
harden  and  the  egg  lie  in  the  plaster.  It  is  presumed  that  the  sur- 
face of  the  plaster  around  the  egg  will  form  a straight,  clean  edge. 
If  it  should  not,  it  should  be  carefully  smoothed  with  a knife.  This, 
by  a skillful  hand,  can  be  done  while  the  plaster  is  moist  or  quite  soft. 
When  hardened,  take  the  point  of  a knife  and  bore  some  little  flaring 
holes  in  the  plaster  around  the  egg  as  it  lies  embedded  in  the  plaster. 
These  holes  may  be  a quarter  of  an  inch  deep,  in  the  form  of  an  in- 
verted pyramid.  Then  take  oil  in  a brush  and  oil  the  edge  of  this 
first  half  of  the  mold,  especially  these  little  holes ; and  oil  the  top 
part  of  the  egg.  Then  mix  up  more  plaster,  and  with  a spoon  pour 
it  on  the  top  of  the  egg,  and  let  it  flow  down  on  to  the  edge  of  the  first 
half  of  the  mold  in  which  the  egg  is  still  imbedded ; and  when  the 
egg  is  completely  covered,  and  of  sufficient  thickness  for  the  mold,  let 
it  get  hard,  and  then  take  the  top  part  of  the  mold  off,  and  remove 
the  egg  from  the  under  half.  Then  whittle  a place  at  one  end  to  pour 
the  plaster  in ; half  the  hole  being  in  each  half  of  the  mold.  The 
mold  will  be  held  in  place  by  little  pins  or  teeth  that  have  been  form- 
ed on  the  last  half  and  fit  into  the  small  pyramidal  holes  previously 
bored.  Then,  the  mold  being  oiled  nicely  and  put  together,  and  fast- 
ened by  a string,  the  plaster  may  be  poured  in,  and  the  mold  filled  up 
solid.  Precisely  one-half  the  egg  having  been  imbedded  in  each  half 
of  the  mold,  it  will  easily  come  off  the  cast  and  reveal  the  form  of 


896 


PRACTICAL  CYCLOPAEDIA. 


the  original  pattern.  A slight  seam  will  be  seen  on  the  cast,  which, 
with  a knife  can  be  carefully  removed,  and  you  have  the  cast  of  the 

If  a human  hand  were  to  be  cast,  it  might  be  imbedded  just  half 
way  and  care  taken  that  the  plaster  all  around  rises  just  to  the  middle 
line  of  the  fingers,  so  that  it  would  draw  from  the  mold  without  pres- 
sure,  then  pour  plaster  on  the  upper  half  in  the  same  manner  as  upon 
the  upper  half  of  the  egg.  And  when  the  mold  is  taken  from  the 
hand  and  put  together,  the  cast  of  the  hand  can  be  made  just  like  the 
cast  of  the  egg. 

We  advise  raw  hands  not  to  work  at  taking  casts  of  the  head  till 
they  have  tried  eggs  and  hands  and  other  objects,  such  as  irregular 
formed  potatoes,  pears,  etc.  And  there  must  be  as  many  pieces  to 
the  mold  as  may  be  required  to  take  the  mold  off  from  a solid  casting 
without  breaking  the  mould  or  the  casting. 

In  taking  the  cast  of  a face,  the  subject  is  usually  laid  on  his  back, 
quills  are  put  in  the  nose  to  maintain  breathing,  and  something  is  laid 
around  the  head  back  as  far  as  the  ears,  and  a front-piece  made  that 
can  be  taken  off  and  the  edges  whittled  smooth,  the  pin  holes  or  dow- 
el places  made,  put  back  on  the  face  with  the  edge  oiled,  and  the  back- 
head  taken  in  like  manner.  But  the  hair  must  be  filled  with  soap  or 
paste,  and  laid  in  solid  masses,  so  as  not  to  stick  to  the  mold  or  be- 
come imbedded  in  it,  otherwise  there  will  be  a double  grief — one  for 
the  artist  and  the  other  for  the  luckless  subject.  When  the  mold  is 
ready,  a cast  is  taken,  generally  solid,  and  the  mold  broken  off  in 
small  pieces — the  cast  finished  smoothly,  and  a new  mold  made  in 
small  parts,  so  that  it  can  be  taken  off,  and  when  this  is  dried  and 
oiled,  nice  casts  of  the  face  and  head  are  made. 


THE  WEATHER  AND  ITS  SIGNS. 

There  is  no  subject  of  more  importance,  and  yet  there  is  none  with 
which  men  of  science,  and  others,  are  so  superficially  acquainted, 
as  that  indicated  in  the  above  caption. 

The  heat  of  summer  and  the  cold  of  winter,  the  rain  and  the  snows, 
the  thunder  and  the,  lightening,  the  hurricane  and  the  gentle  breeze, 
how  many  mingled  associations  of  pleasure  and  grief  are  connected 
with  these.  Our  enjoyments,  yea,  our  very  existence,  it  may  be  said, 
are  dependent  on  those  operations  of  nature  which  we  call  the  weather. 


THE  WEATHER  AND  ITS  SIGNS. 


897 


HOW  TO  FORETELL  WEATHER. 

The  reason  seamen,  Indians,  and  backwoodsmen  can  predict  the 
state  of  the  weather  for  a short  time  so  accurately  is.  because  they 
have  long  been  accustomed  to  the  observation  of  all  Nature’s  signs. 
Many  of  these  weather  signs  have  become  known  to  others  than  the 
classes  above  named.  For  example : the  darker  the  color  of  the  sky, 
when  viewed  perpendicularly  upward,  the  more  it  indicates  dry  weath- 
er ; and  the  paler  it  is,  the  more  it  indicates  wet  weather.  Paleness 
and  dulness  of  the  sun  and  moon  indicate  wet  weather ; and  when 
they  are  of  a bright  and  clear  color,  dry  weather  is  indicated.  When 
the  horns  of  the  moon  are  sharp,  or  when  the  margin  of  the  moon  is 
well  defined,  it  indicates  dry  weather ; but  when  the  contrary  is  the 
fact,  wet  weather  is  indicated.  Since  these  signs  have  become  known, 
philosophers  have  had  no  trouble  in  explaining  them.  It  is  very  sim- 
ple. The  more  moisture  or  aqueous  vapor  there  is  in  the  atmosphere, 
the  paler  and  duller  the  sky,  sun  and  moon  appear,  and  the  dryer  the 
atmosphere,  the  brighter  and  clearer  they  all  look.  So,  when  the 
moon  is  surrounded  by  an  iris,  or  “ring,”  it  indicates  rain,  because 
the  iris  is  produced  by  the  moon’s  light  being  reflected  by  aqueous 
vapor  contained  in  the  atmosphere.  Again — supposing  no  moon  visi- 
ble, if  the  stars  look  larger  and  somewhat  paler,  less  vivid,  and  at  the 
same  time  less  numerous  than  usual,  it  indicates  an  unusual  amount 
of  moisture  in  the  atmosphere,  and  accordingly  foretells  rain.  On  the 
contrary,  when  the  stars  look  smaller,  more  twinkling,  and  at  the 
same  time  more  numerous  than  usual,  it  indicates  that  there  is  a less 
amount  of  aqueous  vapor  in  the  atmosphere,  and  accordingly  foretells 
dry  weather.  It  is  very  interesting  to  observe  and  study  these  weath- 
er signs,  and  a mastery  of  them  is  a useful  accomplishment.  Any  one 
who  has  eyes  can  pursue  the  investigation,  and  it  will  not  interfere 
with  any  other  pursuit. 

Whether  clear  or  cloudy,  a rosy  sky  at  sunset  presages  fine  weath- 
er; a red  sky  in  the  morning,  bad  weather,  or  much  wind  (perhaps 
rain  ;)  a grey  sky  in  the  morning,  fine  weather ; a high  dawn,  wind  ; 
a low  dawn,  fair  weather.  Soft  looking  or  delicate  clouds  foretell  fine 
weather,  with  moderate  or  light  breezes ; hard-edge,  oily-looking 
clouds,  wind.  A dark,  gloomy  blue  sky  is  windy ; but  a light,  bright 
blue  sky  indicates  fine  weather.  Generally,  the  softer  clouds  look, 
the  less  wind  (but,  perhaps,  more  rain,)  may  be  expected ; and  the 
harder,  more  greasy,  rolled,  tufted,  or  ragged,  the  stronger  the  coming 
wind  will  prove.  Also,  a bright  yellow  sky  at  sunset  presages  wind ; 


898 


PRACTICAL  CYCLOPAEDIA. 


a pale,  yellow,  wet ; and  thus,  by  the  prevalence  of  red,  yellow,  or 
grey  tints,  the  coming  weather  may  be  foretold  very  nearly,  indeed, 
if  aided  by  instruments,  almost  exactly.  Small  inky  looking  clouds 
foretell  rain  ; light  scud  clouds  driving  across  heavy  masses  show  wind 
and  rain ; but  if  alone  may  indicate  wind  only.  High  upper  clouds 
crossing  the  sun,  moon,  or  stars,  in  a direction  different  from  that  of 
the  lower  clouds,  or  the  wind  when  felt  below,  foretell  a change  of  the 
wind.  When  sea-birds  fly  out  early,  and  far  to  seaward,  moderate 
wind  and  fair  weather  may  be  expected ; when  they  hang  about  the 
land,  or  over  it  sometimes  flying  inland,  expect  a strong  wind  with 
stormy  weather.  There  are  other  signs  of  a coming  change  in  the 
weather  known  less  generally  than  may  be  desirable,  and,  therefore, 
worth  notice ; such  as  when  birds  of  long  flight,  rooks,  swallows,  or 
others,  hang  about  home,  or  fly  up  and  down  or  low — rain  or  wind 
may  be  expected.  Also' when  animals  seek  sheltered  places,  instead 
of  spreading  over  their  usual  range  ; when  pigs  carry  straws  to  their 
sty;  when  smoke  from  chimneys  does  not  ascend  readily,  (or  straight 
upwards  during  calms,)  an  unfavorable  change  is  probable.  Dew  is 
an  indication  of  fine  weather;  so  is  fog.  Neither  of  these  two  forma- 
tions occur  under  an  overcast  sky,  or  when  there  is  much  wind.  One 
sees  fog  occasionally  rolled  away,  as  it  were,  by  wind,  but  seldom  or 
never  formed  while  it  is  blowing. 

The  following  pleasant  lines,  attributed  in  an  old  book  to  Dr.  Jen- 
ner,  contain  nearly  all  the  observed  signs  of  rain.  It  is  supposed  to 
have  been  written  as  an  excuse  to  a friend  for  deferring  an  invitation 
to  a country  excursion.  Many  of  these  signs  may  be  thought  very 
childish,  and  perhaps  be  ascribed  to  superstition ; but  they  are  really 
based  upon  well-known  laws,  and  can  all  be  scientifically  explained  by 
a reference  to  them  : 

The  hollow  winds  begin  to  blow, 

The  clouds  look  black,  the  glass  is  low, 

The  soot  falls  down,  the  spaniels  sleep, 

And  spiders  from  their  cobwebs  creep. 

Last  night  the  sun  went  pale  to  bed, 

The  moon  in  halos  hid  her  head, 

The  boding  shepherd  heaves  a sigh, 

For  see!  a rainbow  spans  the  sky. 

The  walls  are  damp,  the  ditches  smell, 

Closed  is  the  pink-eyed  pimpernel. 

Hark!  how  the  chairs  and  tables  crack  ; 

Old  Betty’s  joints  are  on  the  rack. 

Her  corns  with  shooting  pains  torment  her, 

And  to  her  bed  untimely  sent  her. 

The  smoke  from  chimneys  right  ascends, 


THE  WEATHER  AND  ITS  SIGNS. 


899 


Then  speeding  back  to  earth  it  bends. 

The  wind  unsteady  veers  around, 

Or  setting  in  the  south  is  found. 

The  tender  colts  on  back  do  lie, 

Nor  heed  the  traveler  passing  by. 

In  fiery  red  the  sun  doth  rise, 

Then  wades  through  clouds  to  mount  the  skies. 
Loud  quack  the  ducks,  the  peacocks  cry, 

The  distant  hills  are  looking  nigh. 

How  restless  are  the  snoring  swine! 

The  busy' flies  disturb  the  kine. 

Low  o’er  the  grass  the  swallow  wings  ; 

The  cricket,  too,  how  loud  it  sings! 

Puss,  on  the  hearth,  with  velvet  paws, 

Sits  smoothing  o’er  her  whiskered  jaws. 
Through  the  clear  stream  the  fishes  rise, 

And  nimbly  catch  the  incautious  flies. 

The  sheep  were  seen  at  early  light, 

Cropping  the  meads  with  eager  bite. 

The  sky  is  green,  the  air  is  still, 

The  mellow  blackbird’s  voice  is  shrill. 

The  glow-worms,  numerous  and  bright, 
Illumed  the  dewey  dell  last  night. 

At  dusk  the  squalid  toad  was  seen, 

Hopping,  crawling  o’er  the  green. 

The  frog  has  lost  his  yellow  vest, 

And  in  a dingy  suit  is  dressed. 

The  leech,  disturbed,  is  newly  risen, 

Quite  to  the  summit  of  his  prison. 

The  whirling  wind  the  dust  obeys, 

And  in  the  rapid  eddy  plays. 

My  dog,  so  altered  in  bis  taste, 

Quits  mutton  bones,  on  grass  to  feast. 

And  see  yon  rooks  how  odd  their  flight? 

They  imitate  the  gliding  kite; 

Or  seem  precipitate  to  fall, 

As  if  they  felt  the  piercing  ball. 

’Twill  surely  rain.  I see,  with  sorrow, 

Our  journey  must  be  put  off  to-morrow. 


Some  of  these  ooservations  are  expressed  in  the  following  proverbs  : 
A rainbow  in  the  morning,  Gives  the  shepherd  warning.  A rainbow 
at  night,  Is  the  shepherd’s  delight.  Evening  red,  and  next  morning 
gray,  Are  certain  signs  of  a beautiful  day.  When  the  glow-worm 
lights  her  lamp,  The  air  is  always  damp.  If  the  cock  goes  crowing  to 
bed,  He’ll  certainly  rise  with  a watery  head.  When  you  see  gossa- 
mer flying,  Be  ye  sure  the  air  is  drying.  When  black  snails  cross 
your  path,  Black  clouds  much  moisture  hath.  When  the  peacock 
loudly  bawls,  Soon  we’ll  have  both  rain  and  squalls.  When  ducks 


900 


PRACTICAL  CYCLOPAEDIA. 


are  driving  through  the  burn,  That  night  the  weather  takes  a turn. 
If  the  moon  shows  like  a silver  shield,  Be  not  afraid  to  reap  your  field. 
But  if  she  rises  haloed  round,  Soon  we’ll  tread  on  deluged  ground. 
When  rooks  fly  sporting  high  in  air,  It  shows  that  windy  storms  are 
near.  Crows  on  the  fence,  The  storm  is  going  hence;  Crow  on  the 
ground,  the  storm  is  coming  down. 

The  Direction  of  Wind  Indicating  the  Weather. — The  editors  of  the 
Scientific  American,  say  : In  this  region  [New  York]  a south-east  wind 
is  almost  certain  to  bring  a rain  within  twelve  hours,  while  a north- 
west wind  always  brings  fair  weather  in  the  course  of  two  or  three 
hours.  A north-east  wind  is  generally  accompanied  by  rain  or  snow, 
but  not  always ; we  have  known  the  wind  to  blow  from  the  east  for 
several  days  in  succession,  and  the  sky  to  continue  perfectly  clear  all 
the  time.  With  a south-west  wind  the  weather  is  wholly  uncertain, 
though  more  likely  to  be  clear  than  rainy.  For  the  coming  of  a 
north-east  storm  the  telegraph  is  the  most  trustworthy  of  all  indi- 
cations. 

A North-east  Storm  Moves  Against  the  Wind. — Dr.  Franklin  observed 
that  the  north-east  storms  on  the  east  side  of  the  North  American 
Continent  usually  commence  at  the  south-west  and  travel  against  the 
wind ; and  the  fact  of  this  apparently  impossible  operation  has  been 
confirmed  by  all  subsequent  observation.  So  well  established  is  the 
law,  that  since  the  construction  of  telegraphs,  it  has  been  customary 
in  Washington  to  arrange  out-door  operations  on  the  telegraphic  re- 
ports of  the  weather  at  the  south-west.  A north-east  storm  com- 
mencing in  South  Carolina,  usually  reaches  New  York  in  from  eighteen 
to  thirty-six  hours,  and  continues  at  the  same  rate  to  Boston,  Portland 
and  Halifax. 


THE  BAROMETER. 

Prof.  Marcot,  of  Geneva,  states  that  of  2.630  changes  of  weather, 
the  barometer  prophesied  1.960  times  correctly.  This  approaches 
nearly  to  the  proportion  of  three  times  out  of  four. 

To  Make  a Cheap  Barometer. • — T ake  a clean  glass  bottle  and  put  in 
a small  quantity  of  finely  pulverized  alum.  Then  fill  the  bottle  with 
spirits  of  wine.  The  alum  will  be  perfectly  dissolved  by  the  alcohol, 
and  in  clear  weather  the  liquid  will  be  as  transparent  as  the  purest 
water.  On  the  approach  of  rainy  or  cloudy  weather,  the  alum  will 
be  visible  in  a flaky  spiral  cloud  in  the  center  of  the  fluid,  reaching 
from  the  bottom  to  the  surface.  This  is  a cheap,  simple  and  beautiful 


THE  WEATHER. 


901 


barometer,  and  is  placed  within  the  reach  of  all  who  wish  to  possess 
one. 

The  Camphor  Storm  Glass. — It  consists  of  a glass  tube  ten  inches 
in  length  and  three-fourths  of  an  inch  in  diameter,  filled  with  a liquid 
containing  camphor,  and  having  its  mouth  covered  with  a piece  of 
bladder  perforated  with  a needle.  A tall  phial  will  answer  the  pur- 
pose nearly  as  well  as  the  ten-inch  tube.  The  composition  placed 
within  the  tube  consists  of  two  drachms  of  camphor,  half  a drachm 
of  pure  saltpetre,  and  half  a drachm  of  the  muriate  of  ammonia,  pul- 
verized and  mixed  with  about  two  ounces  of  proof  spirits.  The  tube 
is  usually  suspended  by  a thread  near  a window,  and  the  functions  of 
its  contents  are  as  follows : — If  the  atmosphere  is  dry  and  the  weath- 
er promises  to  be  -settled,  the  solid  part  of  the  camphor  in  the  liquid 
contained  in  the  tube  will  remain  at  the  bottom,  and  the  liquid  above 
will  be  quite  clear ; but  on  the  approach  of  a change  to  rain,  the  solid 
matter  will  gradually  rise,  and  small  chrystaline  stars  will  float  about 
in  the  liquid.  On  the  approach  of  high  winds,  the  solid  parts  of  the 
camphor  will  rise  in  the  form  of  leaves  and  appear  near  the  surface 
in  a state  resembling  fermentation.  These  indications  are  sometimes 
manifested  twenty-four  hours  before  a storm  breaks  out.  After  some 
experience  in  observing  the  motions  of  the  camphor  matter  in  the 
tube,  the  magnitude  of  a coming  storm  may  be  estimated ; also  its 
direction,  inasmuch  as  the  particles  lie  closer  together  on  that  side  of 
the  tube  that  is  opposite  to  that  from  which  the  coming  storm  will 
approach. 

Another  Rain  Glass. — Fill  a common  pickle  bottle  with  water  to 
within  two  or  three  inches  of  the  top ; plunge  the  neck  of  an  empty 
oil  flask  (first  cleaning  it  with  soda  and  warm  water,)  into  the  pickle 
bottle.  Before  rain  the  water  will  rise  in  the  inverted  flask — some- 
times two  or  three  inches  in  three  or  four  hours.  It  may  stand  in  or  out 
of  doors,  in  sun  or  shade,  and  the  water  seldom  needs  changing. 

Another  Cheap  Barometer. — The  following  method  is  said  to  make 
a reliable  barometer  : — Take  two  sheets  of  pasteboard  of  any  conve- 
nient size,  say  three  feet  long  by  two  feet  wide.  Bring  the  ends  to- 
gether, and  glue  and  paste  them  tight,  each  sheet  by  itself ; and  they 
will  look  like  two  pieces  of  paper  stove-pipe.  Cut  thin,  round  boards 
exactly  to  fit  in  the  ends  of  these  paper  cylinders'.  Carefully  glue  or 
nail  them  tight.  Now  you  have  two  air-tight  paper  drums  with  wood- 
en heads.  Take  a pole  of  any  length  you  desire — three  feet  or  twelve 
feet — let  one  drum  be  fastened  to  each  end' of  the  pole.  Now  balance 
this  pole  with  the  drums  on  each  end,  on  nice  pivots,  in  the  middle. 


902 


PKACTICAL  CYCLOPAEDIA. 


Then  bore  a gimlet  through  the  end  of  one  drum,  and  you  have  a 
good  farmer’s  barometer.  One  drum  is  air-tight,  so  there  will  be 
more  or  less  air  in  one  drum  than  there  is  in  the  other,  according  as 
the  surrounding  air  is  dense  or  rarified.  Consequently  in  dense  or 
heavy  air,  the  tight  drum  rises,  while  the  one  with  a pin  hole  in  it 
goes  down.  Crosswise  through  the  middle  of  the  bar,  or  pole,  should 
run  a stick  as  large  as  one’s  finger,  a foot  long,  with  wire  gudgeons  on 
which  the  instrument  should  vibrate  or  teeter.  Let  the  ends  of  the 
pole  be  slightly  lower  than  the  middle  that  the  whole  do  not  make  a 
somerset;  smear  all  with  glue  or  oil,  so  that  no  air  enter  except  in  the 
puncture  mentioned.  Have  something  you  can  slide  through  the  bar 
to  keep  it  nearly  level.  Mark  if  you  please  figures  along  the  pole  to 
show  how  far  you  have  moved  the  balancing  poise,  though  for  this 
there  is  but  little  need. 

A Very  Simple  Weather  Indicator. — Dr.  Hall  says : Allow  the  su- 
gar to  dissolve  in  your  coffee  or  tea  without  stirring ; if  froth  re- 
mains in  the  center,  durable  fine  weather  is  indicated ; but  rainy  if  it 
settles. 

A Very  Novel  Barometer. — The  Warren  (0.)  Chronicle  says : A 
gentleman  in  this  place  has  at  his  residence  a natural  barometer,  which 
consists  of  a live  frog,  that  lives  in  a glass  jar,  which  is  kept  half  full 
of  water.  A small  three  round  ladder  is  placed  upright  in  the  jar, 
and  in  dry  or  fair  weather  his  frogship  perches  quietly  on  the  ladder, 
but  when  the  atmosphere  indicates  a storm  he  drops  to  the  bottom  of 
the  jar  and  acts  as  though  he  felt  uncomfortable.  Inasmuch  as  he  has 
a dainty  palate  and  will  only  eat  flies,  spiders, bugs  and  other  live  in- 
sects, and  as  that  species  of  game  is  scarce  at  this  season,  the  amphi- 
bious gentleman  is  enjoying  a protracted  fast. 

Leech  Barometer. — Put  a healthy  leech  into  a clear  glass  bottle  full 
of  water,  and  renew  the  latter  every  second  day.  If  the  day  is  to  be 
wet,  it  will  creep  up  to  the  top  of  the  water  and  remain  there  till  the 
weather  is  settled ; if  the  weather  is  to  be  fine,  the  leech  lies  motion- 
less at  the  bottom  of  the  glass  and  coiled  together  in  a spiral  form ; 
if  we  are  to  have  wind,  it  will  move  through  the  water  swiftly,  and 
seldom  rests  quiet  till  it  begins  to  blow  hard ; if  a heavy  storm  of 
thunder  and  rain  is  to  succeed,  it  will  lodge  for  some  days  before  al- 
most continually  out  of  the  water  and  discover  great  uneasiness  in 
violent  throes  and  convulsive-like  motions ; in  frost  as  in  clear  sum- 
mer-like weather  it  lies  constantly  at  the  bottom ; and  in  snow  as  in 
rainy  weather,  it  goes  to  the  very  mouth  of  the  phial.  The  top  should 
be  covered  over  with  a piece  of  muslin. 


THE  TOILET — COSMETICS,  ETC. 


903 


Natures  Barometer. — The  scarlet  pimperdel  (Anagallis  arvensis,) 
shepherd’s  barometer,  or  poor  man’s  weather  glass,  is  the  best  floral 
barometer ; because  not  only  does  the  flower  never  open  on  a rainy 
day,  but  long  before  the  shower  is  coming  it  is  conscious  of  its  ap- 
proach and  shuts  up  its  petals.  This  peculiarity  was  noticed  by  Der- 
ham  in  his  “Physico  Theology;”  by  Lord  Bacon,  who  calls  it  vinco- 
pipe,  and  by  Leyden.  The  chickweed  flower  is  one  of  the  best,  and  is 
one  of  the  -commonest  indicators  of  the  changes  of  weather.  It  has 
been  recommended  that  the  traveler  by  the  roadside  should  wrap  his 
cloak  around  him  if  the  flower  is  not  quite  closed ; for  rain,  if  not 
come,  is  not  far  off.  But  if  the  chickweed  flower  be  fully  expanded, 
he  may  walk  gaily  on  with  a pretty  good  assurance  that  for  hours  at 
least  he  may  be  safe  from  rain. 


THE  TOILET— COSMETICS,  ETC. 

Cosmetics. — When  we  consider  the  anatomical  structure  of  the  skin, 
and  how  easily  it  absorbs  substances  applied  to  it,  it  is  evident  how 
careful  we  should  be  not  to  use  any  deleterious  materials  for  the  face 
and  hands,  and  that  we  should  know  accurately  the  nature  and  com- 
position of  all  substances  used. 

The  intimate  connection  between  the  functions  of  the  skin  and  those 
of  the  stomach  were  not  so  well  understood  formerly  as  they  are  in 
the  present  day  ; and  hence  many  practices  were  resorted  to  in  the 
use  of  cosmetics  that  are  now  known  to  be  very  improper.  Never- 
theless, all  cosmetics  are  not  to  be  condemned  equally ; some  are,  per- 
haps, harmless,  and  others  are  occasionally  useful.  We  shall  illustrate 
this  by  a few  general  remarks.  Of  paints  for  the  face,  which  are  oc- 
casionally employed,  some,  as  we  shall  show,  are  highly  dangerous ; 
and  those  which  are  not  so  have  an  injurious  effect,  if  used  constantly, 
in  stopping  up  or  clogging  the  pores  of  the  skin.  Those  cosmetics 
which  owe  their  efficacy  to  vinegar  and  alum,  or  any  other  acids  and 
astringents,  are  often  for  a time  efficacious,  giving  a firmness  and  lus- 
tre to  the  skin ; but  this  effect  is  merely  temporary,  for  they  in  time 
alter  its  texture,  dry  it,  and  produce  premature  wrinkles ; they  are, 
therefore,  better  avoided.  Mucilaginous  cosmetics,  such  as  barley- 
water,  oatmeal,  &c,  have  not  this  inconvenience ; they  render  the  skin 
more  supple,  softer,  and  more  polished.  Pastes  and  ointments  some- 
times produce  good  effects  in  certain  states  o'f  the  skin.  They  are 
generally  laid  on  the  face  and  hands,  and  remain  on  all  night,  contrib- 
uting to  restore  the  suppleness  and  elasticity  of  the  skin ; but  the  fatty 


904 


PRACTICAL  CYCLOPAEDIA. 


substances  that  form  their  basis  ought  to  be  well  purified.  Some 
consider  the  wax  that  sometimes  enters  into  the  composition  as  too 
drying  and  irritating,  and  recommend  fresh  cream  as  better.  As  a 
general  rule,  it  is  prudent  to  avoid  the  use  of  all  cosmetics  the  com- 
position of  which  is  a secret  or  unknown,  which  will,  of  course,  ex- 
clude all  those  which  are  advertised  with  high-sounding  names.  Some 
of  those  produce  astonishing  effects  at  first,  but  ultimately  ruin  the 
skin,  destroying  its  natural  functions,  and,  consequently,  seriously  in- 
juring health. 

All  medical  men  teach  that  the  best  way  of  improving  the  skin  is 
to  improve  the  health  gonerally  by  temperate  living  and  moderate  ex- 
ercise, and  this  will  be  evident  by  considering  its  structure.  It  is 
well  known  that  the  skin  consists  of  the  outer  or  scarf  skin  called  by 
anatomists  the  cuticle  or  epidermis , and  the  inner  or  true  skin,  named 
dermis.  The  first  is  a very  thin  membrane,  transparent,  and  without 
blood  vessels  ; it  has  no  nerves,  consequently  no  sensation,  and  may  be 
pared  or  cut  with  a knife  without  any  pain ; it  is  that  which  rises  in 
blisters.  The  true  skin  beneath  is  much  thicker,  and  is  entirely  filled 
with  nerves,  and  the  extremeties  of  an  infinity  of  minute  blood  ves- 
sels, by  which  the  blood  which  comes  from  the  heart  to  the  skin  re- 
turns back  again,  the  turn  in  the  circulation  being  at  the  surface. 
That  these  nerves  and  vessels  are  excessively  numerous  is  shown  by 
the  prick  of  a needle  in  any  part  giving  pain,  and  by  the  blood  which 
issues  from  some  very  minute  vessel  having  been  pierced.  The  change 
in  a large  portion  of  the  circulation  taking  place,  as  we  have  stated, 
in  the  skin,  it  is  obvious  that  whatever  impedes  in  any  degree  the 
healthy  action  of  these  organs  must  affect  the  whole  system,  so  far  as 
the  circulation  is  concerned ; and  it  is  to  preserve  its  most  important 
functions  that  the  use  of  the  bath,  friction,  and  similar  processes  are 
resorted  to.  These  minute  blood-vessels  approach  very  near  to  the 
surface  of  the  skin,  and  the  cutis  being  transparent,  they  give  the 
flesh  color,  which  is  more  ruddy  in  some  places  than  in  others,  as  upon 
the  cheeks,  from  their  greater  size  or  number  in  that  part;  and  the 
want  of  healthy  action  in  these  vessels  is  indicated  by  the  paleness  of 
the  complexion.  In  the  skin  there  are,  likewise,  innumerable  minute 
pores,  by  which  the  insensible  perspiration  exudes. 

Under  the  title  of  cosmetics  may  be  comprehended  all  substances 
or  preparations  for  the  purpose  of  preserving  or  restoring  beauty. 
Their  purpose  is  to  change  the  appearance  of  the  skin,  the  hair  and 
the  teeth.  Perfumery,  too,  enters  into  the  category.  A countless 
number  of  preparations  are  used,  yet  they  are  mostly  various  mix- 


THE  TOILET — COSMETICS,  ETC. 


905 


tures  of  a comparatively  small  number  of  substances.  The  prepara- 
tion of  cosmetis  was  at  one  time  a secret  art  of  high  repute,  and  some 
kinds  were  sold  for  almost  fabulous  prices. 

Pearl  White  is  a preparation  of  bismuth,  which  is  sold  under  that 
name,  but  which  is  extremely  injurious  to  the  skin.  It  is  also  liable 
to  turn  black  if  exposed  to  the  fumes  of  sulphur,  or  the  sulphurated 
hydrogen  of  certain  mineral  waters.  So  is  pearl  powder.  On  this 
subject  an  anecdote  is  told.  A lady  thus  painted  was  sitting  in  a lec- 
ture room,  where  water  impregnated  with  sulphurated  hydrogen  was 
handed  round  for  the  examination  of  its  odor.  On  smelling  the  li- 
quid, the  lady  became  black  in  the  face.  Every  person  was,  of  course, 
alarmed  at  the  change,  till  the  lecturer  explained  the  cause  of  the  ac- 
cident. The  lady  received  no  serious  injury,  but  had  a salutory 
lesson. 

Pearl  Powder , according  to  the  common  acceptation  of  the  term, 
consists  of  equal  parts  of  oxide  of  bismuth  and  oxide  of  zinc,  with 
sixteen  parts  of  French  chalk.  French  Blanc  is  levigated  talc 
passed  through  a silk  sieve.  This  when  well  prepared  is  probably  the 
best  face  powder  made,  inasmuch  as  it  does  not  discolor  from  cuta- 
neous exhalation  or  an  impure  atmosphere. 

Calcined  talc  is  also  extensively  used  under  various  names,  and  is 
unobjectionable;  but  it  is  less  unctious  to  the  feel,  and  more  likely  to 
be  seen  than  genuine  French  blanc. 

Rouges  are  usually  made  by  mixing  coloring  matter  with  either  of 
the  above  named  powders.  The  finest  kinds  are  made  by  mixing  car- 
mine with  French  blanc,  in  different  proportions,  say  one  part  of  car- 
mine to  from  eight  to  twenty  parts  of  blanc,  in  order  to  produce 
different  shades  of  color  for  different  complexions.  Eouges  are  sold 
in  form  of  powder,  cake,  and  paste  or  pomade.  Common  pink  saucers 
are  made  by  washing  safflower  (carthamus  tinctorious)  in  water  until 
the  coloring  matter  is  removed,  and  dissolving  out  the  carthamin,  or 
coloring  principle,  by  a weak  solution  of  carbonate  of  soda.  The  col- 
oring is  then  precipitated  into  the  saucers  by  the  addition  of  sulphuric 
acid  to  the  solution.  They  are  applied  to  the  cheeks  with  a piece  of 
wool.  Spanish  Wool  and  Cripon  rouge  are  made  by  the  same  process. 
Preparations  containing  lead  are  very  dangerous.  It  has  been  clear- 
ly proven  by  some  of  the  most  scientific  men  in  France  that  the  health 
and  lives  of  many  distinguished  artists  and  women  of  fashion  have 
been  sacrificed  by  the  use  of  poisonous  cosmetics. 

Milks  and  emulsions  are  nearly  allied  to  paints.  Pomades  fre- 
quently contain  acetate  and  carbonate  of  lead,  corrosive  sublimate 


906 


PRACTICAL  CYCLOPEDIA. 


and  cinnabar;  in  which  case  they  possess  injurious  qualities.  Says 
the  prophet  Jeremiah  : “ Though  thou  rentest  thy  face  with  painting, 
in  vain  shalt  thou  make  thyself  fair.”  Although  cosmetics  may  for  a 
time  soften  the  skin,  give  gloss  to  the  hair,  and  tint  to  the  cheek  and 
the  lip,  the  time  is  but  hastened  when  the  lily  and  the  rose  give  place 
to  a leaden  hue,  and  the  lips  of  carmine  to  a livid  blue. 

Cosmetic  Soaps. — Those  small  cakes  of  perfumed  soap  used  for  the 
toilet  can  easily  be  manufactured  by  dissolving  common  bar  soap  of 
any  kind,  and  adding  perfumed  ingredients  and  coloring  matter — if 
the  latter  are  desired.  The  bar  soap  is  cut  up  into  thin  slices,  placed 
with  a small  quantity  of  water  in  a pa,n  over  a fire,  and  is  stirred  until 
it  is  reduced  into  a paste.  The  perfumes  are  then  added,  well  stir- 
red, and  the  soap  run  off  into  a flat  frame  or  dish,  and  set  in  a cool 
place.  In  the  course  of  three  days  it  is  fit  to  cut  into  cakes  and 
stamped  with  any  ornamental  figure  or  name.  In  establishments  for 
conducting  the  manufacture  of  these  soaps,  the  heating  is  performed 
in  a steam  bath,  and  machinery  and  apparatus  are  employed  for  con- 
ducting the  business  with  facility  and  economy. 

Almond  Soap. — This  is  perfumed  with  two  pounds  of  the  otto  of 
almonds  added  to  one  hundred  and  twenty-eight  pounds  of  dissolved 
bar  soap.  The  heat  should  be  as  low  as  possible. 

Camphor  Soap. — This  is  made  by  adding  one  and  a quarter  pounds 
of  the  otto  of  rosemary  and  the  same  amount  of  otto  of  camphor  to 
twenty-eight  pounds  of  dissolved  bar  soap. 

Brown  Windsor  Soap. — This  soap  has  a distinguished  reputation, 
and  sells  at  a high  price.  It  is  made  by  adding  half  a pound  each  of 
otto  of  carraway,  cloves,  thyme,  cassia  and  lavender,  to  one  hundred 
and  sixty-eight  pounds  dissolved  bar  soap.  Its  brown  color  is  pro- 
duced by  roasted  sugar — caramel. 

Perfumed  Soaps  of  endless  variety  can  be  produced,  according  to 
the  perfume  employed  to  give  them  their  peculiar  odor.  Some  of  the 
fragrance,  however,  is  always  lost  by  adding  the  volatile  perfumes 
warm ; therefore  another  method  to  produce  scented  soaps  is  to  add 
the  odoriferous  ingredients  cold.  This  is  done  by  shaving  bar  soap 
in  very  thin  slices,  pounding  them  in  a mortar  with  a very  small 
quantity  of  cold  soft  water,  adding  the  perfumes,  and  triturating  well 
with  the  pestal.  When  well  triturated,  the  soap  is  taken  out  and 
pressed  into  any  desired  form  of  cakes  in  moulds,  and  then  set  to  dry 
in  a cool  place. 

A very  fine  fancy  soap  is  made  by  adding  to  six  pounds  of  soap  sha- 
vings, eight  ounces  of  oil  of  citron,  half  an  .ounce  of  verbena,  four 


THE  TOILET — COSMETICS,  ETC. 


907 


ounces  of  the  oil  of  bergamot,  and  two  ounces  of  the  oil  cf  lemons. 
This  is  an  expensive  but  excellent  toilet  soap. 

Transparent  soap  is  made  by  dissolving  pure  tallow  or  oil  soap  in 
alcohol,  then  allowing  it  to  dry  in  a warm  situation.  The  soap  is 
added  to  the  alcohol  in  fine  shavings,  and  after  being  dissolved  it  is 
formed  into  cakes  or  balls,  as  may  be  desired.  Any  kind  of  perfume 
may  also  be  added  to  transparent  soaps  in  the  alcohol. 

In  the  choice  of  cosmetics,  of  whichsoever  class,  those  known  to  be 
inert  should  always  be  preferred  to  those  of  doubtful  properties,  how- 
ever agreeable  to  the  senses.  And  it  should  constantly  be  borne  in 
mind,  that  whatever  is  a foe  to  health  is  an  enemy  to  beauty. 

, To  Make  Rose  Water. — Otto  of  roses,  twelve  drops  ; white  sugar, 
half  an  ounce ; magnesia,  two  drachms  ; pqre  soft  water,  one  ‘quart ; 
alcohol,  two  ounces.  Hub  the  otto  of  roses  with  the  sugar  and  mag- 
nesia, and  gradually  add  the  water  and  alcohol,  previously  mixed,  and 
filter  the  whole  through  paper. 

Lavender  Water. — One  pint  of  rectified  spirit,  half  an  ounce  of  oil 
of  lavender,  four  ounces  rose  water.  Mix  and  filter  through  filtering 
paper. 

The  common  mode  of  preparing  lavender  water  is  to  put  three 
drachms  of  the  essential  oil  of  lavender,  and  a drachm  of  the  essence 
of  ambergris,  into  one  pint  of  spirits  of  wine. 

A Perfume  Resembling  Violets. — Drop  twelve  drops  of  genuine  oil 
of  rhodium  on  a lump  of  sugar,  grind  this  well  in  a glass  mortar,  and 
mix  it  thoroughly  with  three  pounds  of  orris  powder. 

How  to  Make  Cologne  Water. — The  following  preparation  of  Cologne 
water  will  be  found  a very  cheap  substitute  for  the  cologne  water  of 
the  shops  for  which  three  or  four  hundred  per  cent,  is  asked  more  than 
the  cost  of  this  : 

To  one  quart  of  alcohol  add  sixty  drops  of  lavender,  sixty  drops  of 
bergamot,  sixty  drops  of  essence  of  lemon,  and  sixty  drops  of  orange 
water.  To  one  gallon  of  alcohol,  put  two  hundred  and  forty  drops  of 
each  of  the  perfumes. 

Either  of  the  following  recipes  will  make  a good  Cologne  water : — 

1.  Essential  oil  of  bergamot,  of  lemon,  of  neroli,  of  orange  pee1 
and  rosemary,  each  twelve  drops;  cardamon  seed,  one  drachm;  recti- 
fied spirits,  one  pint.  It  improves  by  age. 

2.  Essence  of  bergamot,  forty  drops;  essence  of  lemon,  forty-five 
drops;  oil  of  rosemary,  six;  oil  of  orange,  twenty-two;  oil  of  neroli, 
twelve  drops ; highly  rectified  spirits,  six  ounces. 

Another. — Take  of  lemon,  bergamot  and  rosemary,  each  two  drachms. 


908 


PEACTICAL  CYCLOPEDIA. 


lavender,  one  drachm,  cinnamon  and  cloves,  of  each  eight  drops,  al- 
cohol, a pint  and  a half. 

An  Excellent  Cologne . — Rectified  spirits  of  wine  four  pints  ; oil  of 
bergamot  one  ounce,  oil  of  lemon  one-half  ounce,  oil  of  rosemary  one- 
half  drachm,  oil  of  neroli  three-fourths  of  a drachm,  oil  of  English 
lavender  one  drachm,  oil  of  orange  one  drachm ; mix  well  and  then 
filter.  If  these  paoportions  are  too  large  use  smaller  ones. 

Toilet  Vinegars — Vinaigre  Bosat. — Take  dry  rose  leaves,  red,  one- 
half  pound ; good  vinegar,  eight  quarts.  Macerate  two  weeks,  and 
filter. 

Vinaigre  Framboise. — Take  crushed  fresh  raspberries,  six  pounds  ; 
good  vinegar  one  quart.  Macerate  one  week,  strain,  and  after  a few 
days  filter. 

The  best  vinegar  should  be  used  for  these  articles  ; that  which  is 
called  white  wine  vinegar  made  by  acidification  or  oxidation  of  alco- 
hol is  the  best. 

Sachet  Powders. — 1.  Orris  root,  four  ounces;  calamus,  two  ounces; 
yellow  sanders,  four  drachms  ; cloves,  two  drachms ; benzoin,  four 
drachms  ; dry  bergamot,  one  ounce.  Reduce  to  fine  powder,  and  mix 
thoroughly. 

2.  Dried  rose  leaves,  eight  ounces  ; cloves,  four  drachms  ; nutmegs, 
four  drachms. 


CARE  OF  THE  FACE  AND  HANDS. 

Milk  of  Almonds  for  Bathing  the  Face. — Bruise  some  sweet  al- 
monds in  a mortar,  and  add  water  by  slow  degrees  in  the  proportion 
of  a pint  to  twenty  or  thirty  almonds ; put  to  this  a piece  of  sugar, 
to  prevent  the  separation  of  the  oil  from  the  water  rubbing  assiduous- 
ly. Pass  the  whole  through  a flannel,  and  perfume  it  with  orange- 
flower  water. 

Saponaceous  Cream  of  Almonds. — The  preparation  sold  under  this 
title  is  potash,  soft  soap  and  lard.  It  has  a beautiful  pearly  appear- 
ance, and  has  met  with  extensive  demand  as  a shaving  soap.  It  is 
made  thus : Clarified  lard,  seven  pounds ; potash  of  lye  (containing 
twenty-six  per  cent,  of  caustic  potash)  three  and  three-quarter  pounds ; 
rectified  spirits,  three  ounces  ; otto  of  almonds,  two  drachms.  Mani- 
pulation : Melt  the  lard  in  a porcelain  vessel  by  a salt  water  bath ; 
then  run  in  the  lye,  very  slowly,  agitating  the  whole  time ; when 


CARE  OF  THE  FACE  AND  HANDS. 


909 


about  half  the  lye  is  in,  the  mixture  begins  to  curdle ; it  will,  how- 
ever, become  so  firm  that  it  connot  be  stirred.  The  cream  is  then 
finished,  but  is  not  pearly ; it  will,  however,  assume  that  appearance 
by  long  trituration  in  a mortar,  gradually  adding  the  alcohol  in  which 
has  been  dissolved  the  perfume. 

To  Prevent  the  Face  from  Chapping  after  Shaving  — Immediately 
afterwards  apply  a little  diluted  vinegar  or  other  acid,  or  Cologne 
water. 

For  Bough,  Pimply , or  Chapped  Face  wash  in  a weak  solution  of 
chlorate  of  potash.  It  may  be  had  for  a trifle  at  any  druggists. 
Another  remedy  for  pimples  on  the  face  has  been  sent  us,  for  the 
efficacy  of  which  we  cannot  vouch,  though,  it  is  highly  commended. 
It  is  as  follows  : Wash  the  face,  just  before  going  to  bed,  with  sour 
milk  or  buttermilk,  and  when  dry  rub  thoroughly  with  dry  wheat 
flour.  In  the  morning  wash  with  soft  cold  water  and  rub  vigorously 
with  a coarse  towel.  In  ten  days,  it  is  said,  all  signs  of  pimplification 
will  disappear,  and  your  mirror  will  reflect  back  a state  of  things  of 
which  you  may  be  justly  proud. 

Another  remedy  which  has  been  sold  at  a high  price  and  pronoun- 
ced effectual  but  which  is  a very  dangerous  poison  and  should  never 
be  used,  is  made  simply  of  one  part  corrosive  sublimate  to  thirty  parts 
of  clear  soft  water,  to  which  is  added  a little  essence  of  rose  or 
almonds,  or  otherwise  scented.  The  directions  are  to  apply  it  to  the 
face  once  a day. 

For  Removing  Sunburn  and  Tan  — We  have  heard  it  said  that  a 
good  article  to  remove  sunburn  and  tan  is  made  by  taking  a handful 
of  bran,  pouring  a quart  of  boiling  water  upon  it,  letting  it  stand  an 
hour,  and  then  strain.  When  cold,  put  in  a pint  of  bay  rum,  and 
wash  the  face  with  it  two  or  three  times  every  day.  It  will  do  no 
harm. 

For  Removing  Tan,  Blotches,  Freckles,  Warts  &nd  Pimples. — Take 
two  gallons  of  strong  soapsuds,  add  to  this  one  pint  of  pure  alcohol, 
and  a quarter  of  an  ounce  of  rosemary.  Mix  these  well  together, 
and  they  are  fit  for  application.  Apply  with  a linen  rag.  For  the 
same  purpose  use  horseradish,  grated  4nto  sweet  milk,  which  will  be 
fit  for  use  in  about  seven  or  eight  hours. 

To  Make  Court  Plaster. — Strain  a piece  of  black  silk  on  a frame, 
and  brush  it  over  with  a solution  of  one  ounce  of  izinglass  in  twelve 
ounces  of  proof  spirits,  and  mix  two  ounces  of  tincture  of  benzoin 
(Tarlington  s Balsam)  with  it.  When  dry,  repeat  the  process  four  or 


910 


PRACTICAL  CYCLOPAEDIA. 


live  times,  finishing  off  with  a coat  of  tincture  black  balsam  of  Peru. 
For  a cheaper  kind  use  common  glue  instead  of  izinglass. 

Lip  Salve. — This  is  a preparation  extremely  useful  as  a remedy  for 
chapped  lips,  by  applying  it  freely  at  bed  time.  It  is  made  of  equal 
parts  of  almond  or  olive  oil,  and  the  best  white  wax,  Melt  the  wax 
in  a clean  gallipot,  set  at  the  side  of  the  fire,  then  add  the  oil.  It  is 
customary  to  color  the  salve  hv  addings  little  alkanet  root  suspended 
in  a piece  of  muslin,  while  the  same  is  hot,  and  melted,  or  a little  car- 
mine ; hut  this  coloring  has  frequently  the  inconvenience  of  redden- 
ing a cambric  hankerchief  if  accidentally  applied  to  the  lips.  Some 
perfume  is  also  generally  added,  as  bergamot,  oil  of  lavender,  oil  of 
cinnamon,  &c.,  but  it  is  not  essential. 

Another. — Oil  of  sweet  almonds,  one  fluid  ounce ; spermaceti,  three- 
quarters  of  an  ounce.  Melt,  and  when  nearly  cold,  add  any  essential 
oil  you  please. 

Another. — Take  hog’s  lard  washed  in  rose  water,  half  a pound,  red 
and  damask  rose  leaves  bruised,  quarter  of  a pound,  work  them  well 
together  in  a mortar,  and  let  them  lay  two  days ; then  melt  the  lard 
and  strain  it ; add  to  the  lard  the  same  quantity  of  rose  leaves,  let 
them  lay  two  days  as  before,  simmer  in  a water  bath,  and  strain,  stir- 
ring in  five  or  six  drops  of  otto  of  roses.  Put  into  pots  or  boxes  for 
use.  This  is  a beautiful  scarlet  salve. 

Razor  Raste. — Emery  reduced  to  an  impalpable  powder,  two  parts ; 
spermaceti  ointment,  one  part.  Mix  together  and  rub  it  over  the 
strop. 

How  to  Make  Almond  Raste. — Pastes  of  various  kinds,  are  used  to 
soften  and  improve  the  skin  of  the  hands  and  arms.  Almond  paste  is 
most  generally  used.  It  is  made  in  various  ways : One  is — Beat  in 
a mortar  four  pounds  of  sweet  almonds,  blanched  and  dried,  with  lav- 
ender or  Hungary  water.  Add  to  this  one  pound  of  white  drained 
honey,  two  ounces  of  oil  of  jessamin,  half  a pound  of  the  best  alum 
powder,  and  four  ounces  of  orris  powder  ; the  whole  to  be  well  incor- 
porated. This  will  keep,  if  no  eggs  or  milk  be  added.  Almond  pow- 
der is  made  by  extracting  the  oil  from  the  almonds  by  pressure,  then 
drying  what  remains  and  grinding  it. 

Another  Way. — Take  one  pound  of  sweet  almonds,  a quarter  of  a 
pound  of  crumb  bread,  and  the  yelks  of  two  eggs.  Skin  the  almonds 
and  pound  them  in  a mortar,  and  sprinkle  them  with  vinegar,  that 
the  paste  may  not  turn  to  oil ; add  the  crumb  of  bread  and  the  eggs, 
and  moisten  the  whole  with  brandy,  diluted  with  an  equal  quantity  of 
water ; mix  all  this  well  together,  set  it  over  a slow  fire,  and  keep 


CARE  OF  THE  FACE  AND  HANDS. 


911 


stirring  it  all  the  while,  so  that  it  does  not  burn.  Add  the  brandy 
and  water  till  the  consistence  is  right. 

Another. — Warm  in  three  seperate  vessels  two  ounces  of  sweet  al- 
monds blanched  and  pounded,  three  drachms  of  fine  white  wax,  and 
three  drachms  of  spermaceti.  When  these  are  melted,  pour  them  to- 
gether, and  stir  them  well  with  a wooden  spatula,  and  throw  them 
into  some  water  ; keep  stirring  in  the  water,  which  you  must  change 
frequently  till  the  pomade  becomes  very  white.  Keep  it  in  rose  wa- 
ter, or  spring  water,  which  must  be  changed  every  day. 

Another. — Blanched  almonds  four  ounces;  white  of  one  egg  ; spirit 
of  wine  and  rose  water*  q.  s.  Beat  the  almonds  to  a smooth  paste  in 
a mortar,  then  add  the  white  of  egg  and  enough  rose  water,  mixed 
with  one-half  its  weight  of  spirit  of  wine,  to  give  the  proper  consist- 
ence. 

Liquid  Almond  Paste. — Mix  six  pounds  of  honey,  six  pounds  of 
paste  of  bitter  almonds,  twelve  ounces  of  oil  of  bitter  almonds,  and 
twenty-six  yelks  of  eggs.  The  honey  should  be  heated  apart  and 
strained ; then  the  almond  paste  kneaded  with  it;  and,  lastly  the  eggs 
and  almond  oil  by  degrees. 

Chapped  Hands. — These  are  very  common.  Cold  weather  chilk 
the  surface  of  the  skin  and  prevents  a free  circulation  of  the  blood, 
and  consequent  warmth,  and  thus  induces  or  aggravates  the  difficulty. 
One  of  the  primary  causes  of  chapping  or  cracking  of  the  skin  is  the 
action  of  soap.  The  alkali  in  this  eats  away  the  cuticle  or  outer  skin, 
and  thus  destroys  the  natural  covering.  In  cold  weather  especially, 
the  hands  should  always  be  thoroughly  rinsed  in  clean  water  after 
washing  them  with  soap.  It  will  be  found  highly  beneficial  to  wash 
the  skin  in  a weak  solution  of  vinegar  and  water,  after  using  soap, 
and  then  rinse  in  clean  water.  The  acetic  acid  of  the  vinegar  neu- 
tralizes the  alkali  of  the  soap,  and  prevents  the  further  action  upon 
the  skin,  which  will  take  place  if  the  slightest  amount  of  soapy  water 
be  left  on  the  hands  when  they  are  dried  with  a towel. 

On  washing  days  it  will  be  a special  advantage  to  have  a vessel  of 
water  with  a little  vinegar  added,  to  dip  the  hands  into  whenever  they 
are  taken  from  the  washing  water.  In  washing  the  hands,  it  is  usu- 
ally better  to  use  a stiff  brush  instead  of  soap,  unless  they  chance  to 
be  covered  with  oil  or  tar.  A brush  is  more  convenient,  more  effect- 
ual, neater,  cheaper,  and  better  every  wTay  than  soap. 

A correspondent  of  the  Scientific  American  says  that  after  trying  a 
great  number  of  specifics,  he  has  found  sweet  cream  the  best  remedv 
for  chapped  hands.  A weak  solution  of  chlorate  of  potash  is  excel- 


912 


PRACTICAL  CYCLOTiEDlA. 


lent.  Wash  them  in  this  and  they  will  soon  be  well.  Or  apply  flesh 
color  court  plaster,  or  collodion.  You  can  get  them  at  any  drug  store 
for  a trifle.  Keep  the  collodion  well  corked. 

Three  drachms  each  of  camphor  gum,  white  beeswax  and  sperma- 
ceti and  three  ounces  of  olive  oil  melted  slowly  together  in  a cup  on 
the  stove  will  in  a few  minutes  form  an  excellent  white  ointment  for 
anointing  chapped  hands.  Apply  before  going  to  bed  and  put  on  a 
pair  of  gloves. 

Camphor  Balls  are  an  excellent  remedy  for  chapped  hands.  They 
are  used  also  to  prevent  chapping  and  to  whiten  the  skin.  Take 
powdered  camphor,  two  drachms ; white  wax,  one  ounce;  spermaceti, 
two  drachms  ; oil  of  almonds,  three  ounces.  Mix  and  mould  into  balls 
in  gallipots. 

Or  melt  three  drachms  of  spermaceti  and  four  drachms  of  white  wax 
with  one  ounce  of  almond  oil ; and  stir  in  three  drachms  of  powdered 
camphor.  Pour  the  compound  into  gallipots,  so  as  to  form  cakes, 
They  may  be  colored  with  alkanet,  etc. 

Another  method : Lard,  two  ounces ; white  wax,  two  ounces ; pow 
dered  camphor,  half  an  ounce ; melt,  and  proceed  as  before. 

Camphor  Ice , made  by  melting  spermaceti,  one  drachm,  with  al- 
mond oil,  one  ounce,  and  adding  powdered  camphor,  one  drachm,  is 
another  excellent  preparation.  It  is  improved  by  a couple  of  drachms 
of  glycerine,  using  as  much  less  of  the  almond  oil. 

Paste  for  Chapped  Hands. — Wash  a quarter  of  a pound  of  fresh 
hog’s  lard  in  water,  beat  it  up  with  the  yelks  of  two  new-laid  eggs  and 
a large  spoonful  of  honey.  Add  as  much  almond  paste,  or  fine  oat- 
meal, as  will  work  it  into  a paste. 

Oatmeal  Paste  for  Chapped  Hands. — Take  fresh  lard,  four  ounces  ; 
honey,  six  ounces ; oatmeal,  six  or  eight  ounces  ; three  yelks  of  eggs  ; 
gum  arabic  powder,  one  ounce.  Mix  the  honey  and  the  gum  first, 
then  the  eggs ; next  the  lard,  gradually  incorporating  it  in  small  por- 
tions ; finally,  add  the  oatmeal,  to  make  the  whole  into  a paste.  This, 
as  we  know  from  long  experience,  is  equal  if  not  superior,  to  the  fa- 
mous Amandine.  The  original  recipe  is  improved  by  using  half  oat 
and  half  Indian  meal,  as  Indian  is  good  for  whitening  the  hands.  Like 
the  Amandine,  it  forms  with  water  a creamy  lotion,  which  is  not 
washed  off  but  wiped  with  a towel. 

Soap  for  Chapped  Hands. — Take  one  bar  of  yellow  soap  ; cut  it  up 
small ; add  to  it  the  gall  of  a beef ; put  it  over  the  fire  until  the  soap 
is  entirely  melted ; then  add  one  ounce  of  fine  pulverized  saltpetre 
and  one  pint  of  alcohol ; pour  it  into  a vessel  (previously  greased,)  of 


CARE  OF  THE  FACE  AND  HANDS. 


913 


a size  to  make  tlie  soap  at  least  one  inch  thick.  When  firm  enough 
to  cut,  before  it  hardens,  cut  it  into  cakes  of  a convenient  size.  This 
soap  is  not  only  a capital  preventive  of  chapped  hands,  but  will  be 
found  also  excellent  for  taking  grease  spots  out  of  woolens,  silks,  &c. 

Bean  Flour  an  Excellent  Detergent  for  the  Hands. — Take  half  a 
peck  of  white  and  well-dried  split  horse  beans ; having  separated  them 
from  their  shells,  or  skins,  beat  them  as  fine  as  possible  in  an  iron 
mortar,  or  have  them  well  ground  in  a mill.  Pass  the  powder  through 
a fine  sieve.  About  four  pounds  of  powder  will  be  obtained  from  the 
above  quantity  of  beans. 

Cold  Cream. — This  is  very  useful  for  chapped  hands  or  face  and 
softens  the  face.  Any  one  can  prepare  it,  or  it  may  be  obtained  at  the 
shops.  Melt  together  in  a water  bath  (that  is,  a vessel  immersed  in 
boiling  water,  like  a carpenter’s  glue-pot,)  eight  ounces  of  fine  neat’s 
foot  oil  or  almond  oil,  three  ounces  of  spermaceti,  and  one  ounce  and 
a half  of  white  wax ; when  thoroughly  melted  pour  the  whole  into  a 
pan,  which,  in  winter,  must  be  kept  very  warm  by  the  fire;  then, 
with  a clean  flat  stick,  beat  the  mass  continually  until  it  is  uniform  in 
body ; pour,  in  half  a pint  of  rose  or  orange-flower  water,  and  one- 
fourth  of  an  ounce  of  spirit  of  bergamot,  or  any  other  perfume  desired; 
then  beat  rapidly  again  until  the  whole  of  the  water  and  spirit  is  ta- 
ken up  by  the  unctious  portions.  If  made  in  winter  all  the  materi- 
als must  be  warmed  as  mixed,  or  the  mass  will  be  lumpy.  Lard  or 
sweet  oil  may  be  substituted  for  the  almond  oil.  If  care  is  observed 
the  mass  will  be  as  white  as  snow. 

Warts. — A harmless  and  sure  cure  for  warts  may  be  had  by  simply 
taking  two  or  three  cent’s  worth  of  sal  ammoniac,  dissolve  it  in  a gill 
of  soft  water,  and  wet  the  warts  frequently  with  this  solution,  when 
they  will  disappear  in  the  course  of  a week  or  two.  A weak  solution 
of  potash  applied  in  the  same  manner  will  have  a similar  effect.  If 
washed  two  or  three  times  a day  for  two  or  three  weeks  with  strong 
brine,  they  will  disappear.  Equally  good  for  warts  on  animals.  Let 
a small  piece  of  potash  stand  in  the  air  till  it  slacks,  then  mix  into  a 
paste  with  a little  pulverized  gum  arabic,  and  after  paring  off  the  top 
of  the  wart,  apply  for  ten  minutes,  when  wash  off  and  bathe  freely  in 
sweet  oil  or  strong  vinegar  until  the  alkali  is  entirely  neutralized. 
One  application  is  sufficient.  The  wart  will  surely  disappear.  So 
will  corns  under  the  same  treatment. 

To  Remove  the  Unpleasant  Odor  produced  by  Perspiration. — This 
odor  is  frequently  the  source  of  vexation  to  persons  who  are  subject 

to  it.  To  remove  it  much  more  effectually  than  by  the  application  of 

58 


914 


PEACTICAL  CYCLOPAEDIA. 


such  costly  unguents  and  perfumes  as  are  in  use,  it  is  only  necessary 
to  procure  some  of  the  compound  spirits  of  ammonia,  and  place  about 
two  tablespoonfuls  in  a basin  of  water.  Washing  the  face,  hands  and 
arms  with  this  leaves  the  skin  as  clean,  sweet  and  fresh  as  one  could 
wish.  The  wash  is  perfectly  harmless,  and  very  cheap.  It  is  recom- 
mended on  the  authority  of  an  experienced  physician. 

For  Breath  Tainted  by  Onions . — Leaves  of  parsley,  eaten  with 
vinegar,  will  prevent  the  disagreeable  consequences  of  eating  onions. 


CAEE  OF  THE  FEET. 

“ Of  all  parts  of  the  body,”  says  Dr.  Eobertson,  “ there  is  not  one 
which  ought  to  be  so  carefully  attended  to  as  the  feet.”  Every  person 
knows  from  experience  that  colds,  and  many  other  diseases  which  pro- 
ceed from  colds,  are  attributable  to  cold  feet.  The  feet  are  at  such  a 
distance  from  “ the  wheel  at  the  cistern"  of  the  system  that  the  cir- 
culation of  the  blood  may  be  very  easily  checked  there.  Yet,  for  all 
this,  and  although  every  person  of  common  sense  should  be  aware  of 
the  truth  of  what  we  have  stated,  there  is  no  part  of  the  human  body 
so  much  trifled  with  as  the  feet.  The  young  and  would-be  genteel- 
footed cramp  their  toes  and  feet  into  thin-soled,  bone-pinching  boots 
and  shoes,  in  order  to  display  neat  feet  in  the  fashionable  sense  of  the 
term.  There  is  one  great  evil  against  which  every  person  should  be 
on  their  guard — we  mean  the  changing  of  warm  for  cold  shoes  or 
boots.  A change  is  often  made  from  thick  to  thin-soled  shoes  without 
reflecting  upon  the  consequences  which  might  ensue.  In  cold  weath- 
er, boots  and  shoes  of  good  thick  leather,  both  in  soles  and  uppers, 
should  be  worn  by  all.  Water- tights  are  not  good,  if  they  are  air- 
xights  also ; India  rubber  overshoes  should  never  be  worn  except  in 
wet,  splashy  weather,  and  then  not  very  long  at  once.  It  is  hurtful 
to  the  feet  to  wear  any  covering  that  is  air-tight  over  them,  and  for 
this  reason  India  rubber  should  be  worn  as  seldom  as  possible.  Ho 
part  of  the  body  should  be  allowed  to  have  a covering  that  entirely 
obstructs  the  passage  of  carbonic  acid  gas  from  the  pores  of  the  skin 
outwaTd,  and  the  moderate  passage  of  air  inward  to  the  skin.  Life 
can  be  destroyed  m a very  short  time  by  entirely  closing  up  the  pores 
of  the  skin.  Good  warm  stockings,  and  thick-soled  boots  and  shoes, 
are  conservators  of  health,  and  consequently  of  happiness. 

To  Remove  Feted  Perspiration  from  the  Feet. — Bathe  them  regu- 


CARE  OF  THE  FEET. 


915 


larly  every  night.  Water  and  soap  are  usually  sufficient ; a strong 
solution  of  carbonate  of  soda,  always. 

To  Protect  the  Feet  in  Walking. — Take  equal  parts  of  gum  camphor, 
olive  oil,  and  pure  beeswax,  and  mix  them  together,  warm  until  they 
are  united  and  become  a salve.  At  night  wash  the  feet  well,  dry 
them,  then  apply  this  salve,  and  put  on  clean  stockings,  and  sleep  with 
them  on.  Next  day  the  feet  will  be  in  excellent  train  for  marching. 
So  says  a person  who  claims  to  have  proved  its  great  value  in  a jour- 
ney across  the  plains  to  California. 

Another  Method  to  Prevent  Blistered  Feet. — A writer  says : — I had 
for  several  years  two  sons  at  school  in  Geneva,  Switzerland.  In  their 
vacations,  they  in  company  with  their  tutor,  made  excursions  through 
Switzerland,  Italy,  Germany,  &c.,  on  foot ; bearing  their  knapsacks 
containing  the  necessary  wants  for  a month.  They  were  provided 
with  common  brown  soap,  and  before  putting  on  their  stockings  turn- 
ed them  inside  out,  and  rubbed  the  soap  well  into  the  thread  of  them ; 
consequently  they  never  became  footsore  or  had  blistered  feet. 

Remedy  for  Blistered  Hands  and  Feet. — As  a remedy  against  blis- 
tering of  hands  in  rowing  or  fishing,  &c.,  or  of  feet  in  walking,  the 
quickest  is,  lighting  a tallow  candle  and  letting  the  tallow  drop  into 
cold  water,  (to  purify,  it  is  said,  from  salt,)  then  rubbing  the  tallow  on 
the  hands  or  feet — mixed  with  brandy  or  any  other  strong  spirits. 
For  mere  tenderness,  nothing  is  better  than  the  above,  or  vinegar  a 
little  diluted  with  water.  This  is  both  a preventive  and  curative. 

Cure  for  Chilblains  and  Frosted  Feet. — Apply  common  tar  to  the 
parts  affected,  and  bind  it  up  with  cloth,  so  as  not  to  interfere  with 
wearing  the  stocking.  Wear  this  four  days  or  a week.  Or  dissolve 
one  ounce  of  white  vitriol  in  a pint  of  water,  and  bathe  the  parts  af- 
fected very  often. 

A chilblain  ointment  that  has  cured  a great  many  cases  is  made  of 
two  quarts  of  lard,  one  pint  of  turpentine,  one-fourth  pound  of  cam- 
phor, or  less  in  the  same  proportions.  Mix. 

The  following  is  said  to  be  an  infallible  cure  for  broken  chilblains : 
The  yelk  of  an  egg  well  beaten  up,  and  a teaspoonful  of  honey ; keep 
stirring  them  together,  sprinkling  flour  on  it  from  the  flour-dredge 
whilst  you  are  stirring  it  to  make  it  of  a thickish  consistency ; to  be 
laid  cn  the  wound.  I have  found  this  remedy  infallible,  not  only  for 
broken  chilblains,  but  for  sores  of  all  kinds. 

Cure  for  Itching  Feet  from  Frost  Bites. — Wash  the  feet  every  day, 


916 


PRACTICAL  CYCLOPEDIA. 


morning  and  evening,  or  oftener,  with  one  ounce  of  hydrochloric  acid 
m eight  ounces  of  rain  water. 

Cure  for  Nails  Growing  in  the  Flesh. — When  the  flesh  grows  over 
the  nails,  the  proper  course  to  pursue  is,  instead  of  cutting  away  the 
corners,  to  cut  a notch  in  the  center  of  the  nail,  or  to  scrape  it  thin  in 
the  middle.  Nature,  then,  in  her  efforts  to  remedy  this  accidental 
defect,  promotes  the  growth  of  the  nail  in  the  central  thin  parts,  and 
thus  the  extremeties,  which  are  imbedded  in  the  flesh,  are  left  to  re- 
cover their  former  position.  This  simple  and  very  ingenious  plan  has 
been  found  far  more  efficacious  than  removing  the  nail  by  a painful  surgi- 
cal operation.  Do  not  fail  to  persevere  in  it  and  you  will  surely  find 
relief.  Cut  or  scrape  as  deep  as  you  can  bear,  and  repeat  the  process 
every  few  days  if  necessary.  Then  avoid  afterwards  cutting  the  cor- 
ners of  the  nail  too  short.  The  tendency  of  the  nail  is  to  grow  most 
toward  the  place  where  it  is  cut  most. 

It  is  stated  by  a correspondent  of  the  Medieal  and  Surgical  Journal 
that  cauterization  with  hot  tallow  is  an  immediate  cure  for  in-growing 
nails.  He  says : “ The  patient  on  whom  I first  tried  this  was  a young 
lady  who  had  been  unable  to  put  on  a shoe  for  several  months,  and 
decidedly  the  worst  case  I had  ever  seen.  The  disease  had  been  long 
standing.  The  edge  of  the  nail  was  deeply  undermined  ; the  granu- 
lations formed  a high  ridge,  partly  covered  with  skin,  and  pus  con- 
stantly oozing  from  the  root  of  the  nail ; the  whole  toe  was  swollen, 
and  extremely  tender  and  painful.  My  mode  of  proceeding  was  this : 
I put  a very  small  piece  of  tallow  in  a spoon  and  heated  it  over  a 
lamp  until  it  became  very  hot,  and  dropped  two  or  three  drops  between 
the  nail  and  granulations.  The  effect  was  most  magical.  Pain  and 
tenderness  was  at  once  relieved,  and  in  a few  days  the  granulations 
were  all  gone,  the  diseased  parts  dry  and  destitute  of  feeling,  and  the 
edge  of  the  nail  exposed  so  as  to  admit  paring  away  without  any  in- 
convenience. The  cure  was  complete,  and  the  trouble  never  return- 
ed. I have  tried  this  plan  repeatedly  since,  with  the  same  satisfactory 
results.  The  operation  causes  little  if  any  pain,  if  the  tallow  is  prop- 
erly heated. 

Cure  for  Corns. — The  most  effective  cure  is  to  be  found  in  the  ap- 
plication of  a circular  disk  of  felted  wool  or  of  cotton  with  a hole  in 
the  middle  to  receive  the  corn.  This  may  sometimes  be  purchased  at 
drug  stores.  But  you  can  readily  prepare  it  yourself.  It  is  made  to 
adhere  by  brushing  one  surface  of  the  wool  with  a solution  of  izinglass 
or  similar  preparation.  This  relieves  the  corn  by  removing  from  it 


CARE  OF  THE  FEET. 


917 


the  pressure  of  the  shoe  : and  by  persevering  in  this  simple  treatment, 
the  corn  will,  in  time,  entirely  disappear. 

A strong  solution  of  pearlash  applied  to  corns,  will  soften  them  so 
that  they  may  easily  be  drawn  out. 

The  application  of  powdered  unslacked  lime,  made  into  a paste 
w ith  sweet  oil,  and  spread  on  a piece  of  linen  rag,  every  night,  and 
washed  off  in  the  morning,  is  found  by  some  to  be  very  efficacious. 
Nitrate  of  silver  is  strongly  recommended  by  many  eminent  men  for 
the  cure  of  corns ; but  caustic  should  be  used  only  by  medical  men, 
as  it  may  prove  highly  dangerous  in  the  hands  of  the  unskillful. 

Half  a cranberry  bound  on  a corn,  it  is  said,  will  soon  kill  it.  We 
have  known  the  application  of  a red  wafer  to  cure  them.  When  worn 
off  it  should  be  renewed  until  the  cure  is  complete.  To  cut  off  the 
head  gives  temporary  relief. 

A cure  may  be  accomplished  by  cautiously  digging  out  the  root, 
which  may  be  thus  done  by  a steady  hand  : steep  the  corn  in  hot  wa- 
ter, and  rub  it  with  a coarse  towel,  or  the  finger  nail  will  not  remove 
it ; place  a small  quantity  of  oil  on  the  corn,  and  let  it  soak  well  in. 
Then  with  a pen  knife,  or  what  is  still  better,  a sharp  bodkin,  work  it 
out  of  its  bed  as  you  would  a thorn.  Not  a drop  of  blood  should  be 
shed  during  the  operation,  and  its  success  may  be  tested  by  finding 
pressure  unaccompanied  by  pain.  Should  inflammation  have  been 
excited — which  may  be  known  by  the  redness  prevailing  around  it — 
rest  and  emmolient  applications,  such  as  linseed  poultice,  or  a fig,  will 
be  found  beneficial. 

A correspondent  of  the  London  Field , says : Take  a lemon,  cut  a 
piece  of  it  off,  then  nick  it  so  as  to  let  in  the  toe  with  the  corn,  the 
pulp  next  the  corn,  tie  this  on  at  night  so  that  it  cannot  move,  and 
the  next  morning  a blunt  knife  will  remove  the  corn  to  a great  ex- 
tent. Two  or  three  applications  will  cure. 

Bunions. — Produced  by  pressure  on  the  great  toe  joint  by  tight 
shoes  or  boots,  causing  swelling,  enlargement  of  the  joint,  pain,  and 
sometimes  inflammation.  The  pressure  of  the  boot  or  shoe  must  be 
permanently  removed  from  the  bunion  until  it  completely  disap- 
pears. 

Application  of  tincture  of  iodine  is  said  to  afford  great  relief.  Sub- 
due the  inflammation  by  soaking  the  foot  frequently  in  warm  water. 


918 


PRACTICAL  CYCLOPAEDIA. 


MANAGEMENT  OF  THE  HAIR. 

Of  all  the  natural  accessories  of  human  beauty,  none,  except  the 
eyes,  are  more  important  than  the  hair,  and  certainly  none  is  so  fre- 
quently abused  by  the  follies  of  fashion. 

The  hair  itself  always  indicates,  by  the  manner  of  growth,  the  most 
becoming  way  in  which  it  can  be  arranged  or  dressed,  and  this  is 
always  simple.  A face  that  is  naturally  beautiful,  or  naturally  queen- 
ly, can  never  be  made  more  so  by  what  is  falsely  termed  “ artistic  ” 
hair  dressing ; nor  can  a face  that  is  naturally  plain,  or  naturally  vul- 
gar, be  made  the  less  so  by  such  distortion  of  the  locks.  As  for  the 
various  “ bandolines  ” and  other  glutinous  abominations  with  which  so 
many  ladies  abuse  their  hair,  they  are  simply  offences  against  com- 
mon cleanliness.  It  may  be  said  with  particular  truth  about  the  hair, 
if  about  nothing  else,  that  “Nature  unadorned  is  adorned  the  most.” 

So  far  from  being  true  is  it  that  oils  and  pomatums  increase  the  lus- 
tre of  the  hair,  their  effect  is  to  diminish  that  polish  which  it  natural- 
ly possesses ; while,  whatever  gloss  they  may  give  to  the  hair  which 
is  naturally  dull,  is  false,  and,  like  all  other  falsities,  disgusting.  Ab- 
solute cleanliness,  by  means  of  water  alone,  to  commence,  followed  by 
brushing  in  the  direction  of  the  hair  itself  in  a dry  state,  is  the  true 
method  of  giving  to  the  hair  all  the  polish  of  which  it  is  susceptible  ; 
and  it  is  the  effect  of  oil  of  all  kinds  to  disturb  or  injure  this;  to 
say  nothing  of  the  disgust  and  necessary  dirtiness  of  greasy 
hair. 

Curling  the  Hair. — It  is  the  effect  of  oils  also  to  prevent  it  from 
curling;  and  this  object  is  most  effectually  obtained,  if  without  artifi- 
cial means,  by  curling  it  when  wet,  and  suffering  it  to  dry  in  that 
state.  And  as  it  happens  that  almost  all  hair  has  a tendency  to  curl 
in  one  direction  rather  than  another,  it  is  useful  to  study  that  tenden- 
cy, so  as  to  conform  to  it  in  the  artificial  flexure  given.  As  to  artifi- 
cial applications,  the  whole  ot  the  so-called  curling  fluids  are  mere 
impositions ; while  one,  which  is  really  effectual,  and  at  the  same  time 
inoffensive,  is  a weak  solution  of  izinglass,  by  which  a very  firm  and 
perpetual  form  can  be  given  the  hair. 

To  Preserve  the  Hair. — As  to  men,  when  the  hair  begins  to  fall  out, 
the  best  plan  is  to  have  it  cut  short,  give  it  a good  brushing  with  a 
moderately  stiff  brush,  while  the  hair  is  dry,  then  wash  it  well  with  a 
suds  of  castile  soap  and  tppid  water,  then  rub  into  the  scalp,  about 
the  roots  of  the  hair,  a little  bay  rum,  brandy  or  camphor  water.  Do 


MANAGEMENT  OF  THE  HAIR. 


919 


this  twice  a month.  The  brushing  of  the  scalp  may  be  profitably 
done  twice  a week.  Damp  the  hair  with  water  every  time  the  toilet 
is  made.  Nothing  ever  made  is  better  for  the  hair  than  pure  soft 
water,  if  the  scalp  is  kept  clean  in  the  way  we  have  named. 

Nothing  but  pure  soft  water  should  ever  be  allowed  on  the  heads 
of  children.  It  is  a different  practice  that  robs  our  women  of  their 
most  beautiful  ornament  long  before  their  prime.  The  hair  of  our 
daughters  should  be  kept  within  two  inches  until  their  twelfth 
year. 

Those  who  must  use  oils,  &c.,  will  find  the  following  some  of  the 
most  simple,  harmless,  easily  prepared  and  best : 

Hair  Oil. — Take  equal  parts  pure  olive  (sweet  oil)  and  cold-pressed 
castor  oil,  and  to  each  pint  of  the  mixture  add  one-fourth  pint  bran- 
dy, and  the  same  of  cologne.  Persons  who  have  used  this  for  years 
prefer  it  to  any  other. 

For  a Very  Fine  Perfumed  Oil. — Dip  cotton  wool  in  to  clear  olive 
oil,  and,  having  procured  a tall  glass  vessel,  lay  the  cotton  alternately 
with  jessamin  or  other  flowers.  In  a few  days  the  flowers  will  have 
imparted  their  perfume  to  the  oil,  which  may  then  be  squeezed  out 
for  use ; and  the  cotton  may  be  employed  by  laying  in  band  boxes  or 
drawers  where  perfume  is  required. 

Another. — Melt  together  four  ounces  of  spermaceti  and  one  of  lard ; 
add  bergamot  and  rose  water. 

Another. — Melt  one  drachm  of  white  wax,  one  of  spermaceti,  and 
two  ounces  of  olive  oil ; add  two  ounces  of  rose  water,  and  half  an 
ounce  of  orange-flower  water. 

Another. — Melt  together  equal  parts  of  almond  oil  and  white  wax. 
Add  to  the  mixture,  put  in  a marble  mortar  or  strong  glass  basin,  a 
few  drops  of  some  perfumed  water,  as  rose,  orange,  or  elder-flower 
water,  and  rub  them  together  with  a pestle  till  they  are  thoroughly 
incorporated ; then  add  more  and  more  drops,  rubbing  all  the  while, 
till  the  mixture  when  cold,  is  of  the  consistence  of  cream. 

Another — Very  simple  and  very  nice .■ — Cocoanut  oil  melted  with  a 
little  olive  oil  and  scented  as  preferred. 

Pomades. — A very  good  pomade  is  made  of  white  wax  one-half 
ounce,  spermaceti  one-half  ounce,  olive  oil  six  ounces. 

Excellent  Pomatum  for  the  Hair. — Melt  four  ounces  of  beef  mar- 
row, six  ounces  of  lard,  half  an  ounce  of  yellow  wax.  Perfume  while 
cooling  with  oil  of  bergamot. 

Pomade  Divine — Take  of  beef  marrow  three  pounds,  put  it  into  an 
earthen  vessel  and  cover  it  with  cold  water ; change  the  water  daily 


920 


PEACTICAL  CYCLOPEDIA. 


for  a few  days,  using  rosewater  the  last  day.  Pour  off  and  press  out 
the  water ; add  to  the  marrow  four  ounces  of  strya,x,  benzoin,  and 
Ohio  turpentine,  one  ounce  of  orris  powder,  half  an  ounce  each  of 
powdered  cinnamon,  cloves  and  nutmeg.  Set  the  vessel  in  hot  water, 
and  keep  the  water  boiling  for  three  hours  ; then  strain.  This  is  one 
of  the  best  preparations  made  for  softening  the  skin  and  hair. 

Common  Soft  Pomatum . — Melt  together  equal  parts  of  beef  or 
mutton  suet  and  hog’s  lard ; while  they  are  liquid,  put  to  it  a little 
bergamot,  or  any  other  perfume  that  may  be  agreeable,  and  heat  the 
whole  well  together,  and  then  pour  the  mixture  into  pots. 

Another  Pomatum  Soak  in  water  for  two  or  three  days  half  a 
pound  of  clean  beef  marrow  and  a pound  of  fresh  hog’s  lard,  changing 
and  beating  it  every  day.  Put  it  into  a sieve,  and  when  dry  into  a 
jar,  and  the  jar  into  a sauce  pan  of  water.  When  melted  pour  it  in- 
to a basin,  and  beat  it  with  two  spoonfuls  of  brandy;  drain  off  the 
brandy,  and  add  bergamot,  or  any  other  perfume. 

Another. — An  ounce  of  hog’s  lard,  one  of  beef  marrow,  one  of  sper- 
maceti, and  a pint  of  almond  oil,  melted  together ; add  the  oil  of  ber- 
gamot and  oil  of  roses,  or  any  other  perfume. 

Hog’s  lard  alone,  perfumed,  will  serve  for  pomatum  for  ordinary 
purposes,  if  it  be  required  very  soft ; and  oil  of  almonds  and  sperma- 
ceti melted  together  form  a useful  unguent  for  the  hair ; a little  berga- 
mot may  be  added. 

Hard  Pomatum . — This  may  be  made  by  melting  together  beef  and 
mutton  suet,  the  former  being  the  largest  proportion,  and  making  it 
up  into  rolls  with  paper  around  them. 

Pomades  Made  by  Infusion. — Melt  together  beef  suet  and  hog’s 
lard ; to  this  add  the  petals  of  roses,  orange-flower,  or  other 
sweet  scented  flowers ; let  it  remain  at  rest  for  twenty-four  hours ; 
remelt  and  stir  well ; put  into  canvas  bags  and  press  to  separate  the 
solid  from  the  fluid  part.  Kepeat  this  process  with  the  same  fat  per- 
haps ten  or  twelve  times,  till  the  pomade  has  enough  perfume.  It  re- 
quires six  pounds  of  fresh  rose  petals  to  make  one  pound,  of  good 
pomade. 

Highly  scented  pomades  are  often  preferred  to  scented  oils.  Dif- 
ferent sorts  of  hair  often  require  different  treatment;  for  what  agrees 
with  one  makes  the  other  harsh  and  dry. 

Cold  Cream  is  often  used : It  is  made  with  one-fourth  ounce  of  sper- 
maceti, and  one-quarter  ounce  of  white  wax;  dissolve  by  putting  the 
basin  into  which  you  are  going  to  mix  it  in  hot  water ; then  add  o~  3 
ounce  each  of  oil  of  almonds  and  rose  water. 


MANAGEMENT  OF  THE  HAIR. 


921 


To  Make  Bandoline — For  Glossing  the  Hair . — 1.  Irish  or  Iceland 
moss,  boiled  in  water,  and  the  strained  liquid  perfumed. 

2.  Quince  seed,  half  a teaspoonful ; linseed,  one  tablespoonful,  and 
a pinch  of  white  mustard  seed.  Boil  in  a pint  of  soft  water  to  half, 
and  scent  with  oil  of  almonds. 

3.  Boil  a tablespoonful  of  linseed  oil  for  five  minutes  in  half  a pint 
of  water. 

4.  Izinglass,  one  and  a half  ounces;  water,  one  pint;  proof  spirit, 
two  fluid  ounces.  Dissolve  the  izinglass  in  the  water  by  heat,  add 
the  spirit  and  scent  with  almond  oil. 

5.  Tragacanth,  one  ounce;  rose  water,  one  pint.  Bruise  the  gum, 
digest  for  three  days  and  strain. 

Any  of  these  may  be  colored  with  cochineal  if  required. 

Bose  Bandoline . — Take  tragacanth,  six  ounces ; rose  water,  one 
gallon ; mix,  and  after  standing  two  days  strain,  and  add  otto  of 
roses  to  perfume.  May  be  colored  with  a little  cochineal.  The  al- 
mond bandoline  may  be  made  by  substituting  the  oil  of  bitter  almonds 
for  the  otto  of  rose. 

Cure  for  Baldness. — A medical  journal  says  that  the  decoction  of 
boxwood  has  been  successful  in  cases  of  baldness.  Four  large  hand- 
fuls of  the  stem  and  leaves  of  the  garden  box  are  boiled  in  three 
pints  of  water,  in  a closely  covered  vessel  for  fifteen  minutes,  and  al- 
lowed to  stand  in  an  earthen  jar  ten  hours  or  more  ; the  liquid  is  then 
strained  and  one  ounce  and  a half  of  Cologne  added,  and  with  this  so- 
lution the  head  is  well  washed  every  morning. 

Cause  and  Remedy  of  Gray  Hair. — An  intelligent  medical  writer 
has  recently  asserted  that  an  undue  proportion  of  lime  in  the  system 
is  the  cause  of  premature  gray  hair,  and  advises  to  avoid  hard  water, 
either  for  drinking  pure,  or  when  converted  into  tea,  coffee,  or  soup, 
because  hard  water  is  always  strongly  impregnated  with  lime.  Hard 
water  may,  however,  be  softened  by  boiling  it;  let  it  become  cold,  and 
then  use  it  as  a beverage. 

To  Preserve  Hair  from  Falling  off  or  Turning  Gray. — A correspon- 
pondent  of  the  Western  Christian  Advocate  gives  the  following : One- 
half  ounce  sugar  ot  lead,  one  half  ounce  lac  sulphur,  one  ounce  gly- 
cerine, one  quart  rain  water.  Saturate  the  hair  and  scalp  with  this 
twice  or  three  times  per  week,  and  you  will  soon  have  a head  free 
from  dandruff  and  gray  hairs,  while  the  hair  will  be  soft  and  glossy. 
Better  than  any  of  the  advertised  “hair  dyes.” 

Economical  Hair  Wash. — Take  one  ounce  of  borax  and  half  an 
ounce  camphor.  Powder  these  ingredients  fine  and  dissolve  in  one 


922 


PRACTICAL  CYCLOPAEDIA. 


quart  of  boiling  water.  When  cool  the  solution  will  be  ready  for  use. 
Damp  the  hair  with  this  frequently.  It  is  claimed  for  this  that  it 
not  only  effectually  cleanses  and  beautifies,  but  strengthens  the  hair, 
preserves  the  color,  and  prevents  baldness. 

Another  Wash  said  to  thicken  the  hair  and  prevent  its  falling  out : 
Distil  as  cool  and  slowly  as  possible  two  pounds  of  honey,  a handful 
of  rosemary  and  twelve  handfuls  of  the  curlings  or  tendrils  of  grape- 
vines, infused  in  a gallon  of  new  milk ; from  which  about  two  quarts 
of  wash  will  be  obtained. 

Gen . Twiggs'  Celebrated  Hair  Restorative. — Mix  with  a gill  of  rose- 
water one  drachm  of  milk  of  sulphur  and  half  a drachm  of  sugar  of 
lead.  For  restoring  hair  to  its  original  color,  and  to  cure  baldness. 

Astringent  Hair  Wash. — Borax,  two  drachms ; spirits  of  rosemary, 
two  ounces  ; rosemary  water,  fourteen  ounces. 

Hair  Dye. — It  is  not  generally  known  that  a liquid  that  will  color 
the  human  hair  black  and  not  stain  the  skin,  may  be  made  by  taking 
one  part  of  bay  rum,  three  parts  of  olive  oil,  and  one  part  of  good 
brandy,  by  measure.  The  hair  is  to  be  washed  with  this  mixtun'e 
every  morning,  and  in  a short  time  the  use  of  it  will  make  the  hair  a 
beautiful  black,  without  injuring  it  in  the  least.  The  articles  must 
be  of  the  best  quality,  mixed  in  a bottle,  and  shaken  well  before 
applied. 

One  drachm  nitrate  of  silver,  one  ounce  spirits  ammonia,  and  one 
ounce  soft  water  make  a durable  dye  for  coloring  the  hair,  to  be  dried 
in  the  sun.  One  ounce  nitrate  of  silver  to  a pint  of  rose  water,  put 
up  in  colored  bottles  is  extensively  sold  in  the  shops  as  a vegetable 
dye.  The  directions  for  its  use  are  : the  hair  to  be  freed  from  grease 
by  washing  with  pearlash  water  or  soda,  and  when  perfectly  dry  the 
dye  applied  by  means  of  a brush.  It  does  not  “ strike  ” for  several 
hours,  but  may  be  hastened  by  exposure  to  sunshine.  A popular  and 
very  fine  brown  dye  is  composed  of  sulphate  of  copper,  ammonia  and 
prussiate  of  potassa;  but  it  is  exceedingly  poisonous. 

Lead  Combs. — Persons  with  red  hair  sometimes  use  lead  combs 
which  darken  the  hair.  A little  pomatum  used  at  the  same  time  will 
help  to  produce  a fine  auburn. 

Fine  Teeth  Combs  are  injurious  as  they  inflame  the  tender  skin,  and 
split  and  crush  the  hair. 


CARE  OF  THE  EYES. 


m 


CAE E OF  THE  EYES. 

Milton’s  blindness  was  the  result  of  over  work  and  dyspepsia. 
One  of  the  most  eminent  American  divines,  who  has  for  sometime  been 
compelled  to  forego  the  pleasure  of  reading,  has  spent  some  thousands 
of  dollars  in  vain,  and  lost  years  of  time,  in  consequence  of  getting 
up  several  hours  before  day  and  studying  by  artificial  light.  His 
eyes  will  never  get  well.  Multitudes  of  men  and  women  have  made 
their  eyes  weak  for  life,  by  the  too  free  use  of  eyesight  in  reading 
fine  print  and  doing  fine  sewing.  In  view  of  these  things,  it  will  be 
well  to  observe  the  following  rules  in  the  use  of  the  eyes  : Avoid  all 
sudden  changes  between  light  and  darkness.  Never  begin  to  read, 
write,  or  sew  for  several  minutes  after  coming  from  darkness  to  a 
bright  light.  Never  read  by  twilight,  or  moonlight,  or  on  a very 
cloudy  day.  Never  read  or  sew  directly  in  front  of  the  light,  or  win- 
dow or  door.  Never  sleep  so  that  on  the  first  awakening,  the  eye 
shall  open  on  the  light  of  a window.  Do  not  use  the  eyesight  by 
light  so  scant  that  it  requires  an  effort  to  discriminate.  The  moment 
you  are  instinctively  prompted  to  rub  your  eyes,  that  moment  cease 
using  them.  If  the  eyelids  are  glued  together  on  waking  up,  do  not 
forcibly  open  them ; but  apply  the  saliva  with  the  finger — it  is  the 
speediest  diluent  in  the  world;  then  wash  your  eyes  and  face  in 
warm  water. 

Save  your  eyes  by  sitting  in  such  a position  as  will  allow  the  light 
to  fall  obliquely  over  the  shoulder  while  reading  or  sewing ; by  not 
using  the  eyes  for  such  purposes  by  an  artificial  light,  especially  gas 
’ight;  by  avoiding  the  special  use  of  the  eyes  in  the  morning  before 
breakfast ; by  resting  them  for  half  a minute  or  so,  while  reading  or 
sewing,  or  looking  at  things  at  a distance  or  up  to  the  sky.  Belief  is 
immediately  felt  by  so  doing.  Never  pick  any  collected  matter  from 
the  eyelashes  or  corners  of  the  eyes  with  the  finger  nails ; rather 
moisten  it  and  rub  it  away  carefully  with  the  ball  of  the  finger.  Keep 
the  feet  warm,  and  never  cool  the  head  suddenly  under  penalty  of  in- 
flammation of  the  eyes.  It  is  better  to  bathe  the  eyes  on  the  outside 
at  night  than  morning,  but  it  will  not  do  harm  to  bathe  them  both 
morning  and  evening.  The  moment  the  eye  feels  tired,  the  moment 
you  are  conscious  of  an  effort  to  read  or  sew,  lay  aside  the  book  or 
needle  and  take  a walk  for  an  hour,  or  employ  yourself  in  some  active 
exercise  not  requiring  the  close  use  of  the  eyes. 

In  the  London  and  Edinburgh  Philosophical  Magazine , is  an  ac- 


924 


PEACTICAL  CYCLOPAEDIA. 


count  of  sudden  loss  of  the  power  of  distinguishing  colors,  produced 
by  over  taxing  the  eyes.  A sea  captain,  who  was  in  the  habit,  when 
time  hung  heavy  on  his  hands,  of  occupying  it  by  working  at  embroi- 
dery, -was  one  afternoon  engaged  upon  a red  flower,  and,  being  anxious 
to  finish  it,  prolonged  his  labor  until  twilight  came  on,  and  he  found 
it  diffiult  to  select  the  suitable  colors.  To  obtain  more  light  he  went 
into  the  companion  way,  and  there  continued  his  work.  While  thus 
taxing  his  eyes,  his  power  of  distinguishing  the  colors  suddenly  van- 
ished. He  went  upon  deck,  hoping  that  an  increase  of  light  would 
restore  his  vision.  In  vain.  From  that  time  to  the  present,  more 
than  ten  years,  he  has  remained  color  blind.  Mr.  White  Cooper,  who 
brought  this  case  to  notice,  says  that,  after  the  grand  Exhibition  of 
1851,  several  instances  came  under  his  notice  in  which  the  sensibili- 
ty of  the  retina  wras  temporarily  blunted  by  the  excitement  to  which 
it  was  exposed  in  that  brilliant  scene. 

Amaurosis , one  of  the  severest  of  eye  diseases,  is  now  said  to  be 
produced  by  the  use  of  tobacco.  The  oculist  Sichel  recently  read  a 
paper  before  the  Paris  Societe  Medico-practique,  in  which  he  describes 
several  cases.  One  of  them  was  a man  of  forty,  who  had  become 
quite  blind  from  the  use  of  tobacco,  and  whose  amaurosis,  which  had 
resisted  all  other  treatment,  was  cured  by  antiphlogistic  and  deriva- 
tive regimen,  and  by  giving  up  the  use  of  tobacco. 

A physiologist  of  Cincinnati  has  discovered  that  wearing  moustach- 
es strengthens  the  eyesight,  and  that  the  removal  of  these  hairy  ap- 
pendages has  the  effect  of  causing  general  diseases  of  the  eye. 

Inflammation  of  the  Eyes. — In  all  diseases  of  the  eye  the  diet  must 
be  light  and  unstimulating,  no  animal  food  nor  pastry,  no  spirits,  no 
mental  or  bodily  fatigue,  nor  excitement  of  any  kind,  but  so  far  as 
possible  quiet  and  rest,  cheerfulness  and  content.  Bathe  the  eyes  with 
pure  soft  water,  cold  or  warm,  as  may  be  most  agreeable.  Keep  the 
bowels  open  by  eating  perfect  ripe  fruits,  and  if  constipation  exists 
use  injections  of  cold  water.  Drink  freely  of  cold  water  instead  of 
tea  and  coffee,  and  abandon  tobacco  forever.  In  nine  cases  out  of  ten 
these  simple  means  will  prove  more  effectual  and  perform  a more  per- 
manent cure  than  any  strong  medicines  internal  or  external  that  can 
possibly  be  prescribed.  In  severe  cases  the  patient  must  be  careful 
to  occupy  a dry,  well  aired,  and  darkened  room. 

If  some  stronger  application  is  desired,  there  is  nothing  better  than 
a little  alum  boiled  in  a teacupful  of  milk,  and  the  curd  used  as  a 
poultice,  or  simply  a poultice  of  slippery  elm  bark,  or  of  raw  potato 
ecraped  fine.  An  eye-water  w7hich  has  become  very  famous  as  one,  of 


PRESERVATION  OF  THE  TEETH. 


925 


the  best,  if  not  the  very  best,  is  made  as  follows : Take  of  sulphate  of 
zinc  ten  grains,  sugar  of  lead  twenty  grains,  rose  water  one  quart. 
Dissolve  each  separately,  then  mix  and  filter  through  blotting  paper, 
and  it  is  ready  for  use.  Only  a pint  of  rose  water  is  frequently  used, 
which  doubles  the  strength  of  the  preparation.  Pure  rain  water  will 
answer  in  place  of  the  rose  water.  And  if  blotting  paper  cannot  be 
had  it  may  be  filtered  through  white  flannel.  If  after  the  ingredients 
are  dissolved  and  mixed  they  can  be  allowed  to  stand  a couple  of  days 
before  filtering,  shake  it  occasionally,  it  will  improve  the  preparation. 
Wash  the  eyes  with  this  two  or  three  times  a day. 

To  Reduce  Inflamed  Lids. — Tie  a small  bit  of  ice  in  the  corner  of  a 
thin  handkerchief,  and  pass  it  back  and  forth  over  the  closed  eye,  rest- 
ing at  intervals,  when  the  cold  is  too  intense.  This  has  been  found 
very  efficacious. 

Lime  in  the  Eye. — A strong  solution  of  sugar,  inserted  drop  by 
drop  under  the  eyelids,  will  completely  prevent  the  caustic  action  of 
the  lime.  It  should  be  done  immediately. 

Sty  on  the  Eyelid. — Put  a teaspoonful  of  tea  in  a small  bag  ; pour 
on  it  just  enough  boiling  water  to  moisten  it;  then  put  it  on  the  eye 
pretty  warm.  ,Keep  it  on  all  night,  and  in  the  morning  the  sty  will 
most  likely  be  gone  ; if  not  a second  application  is  sure  to  remove  it. 

To  give  Brilliancy  to  the  Eyes. — Shut  them  early  at  night,  and  open 
them  early  in  the  morning ; let  the  mind  be  constantly  intent  on  the 
acquisition  of  human  knowledge,  or  on  the  exercise  of  benevolent 
feelings.  This  will  scarcely  ever  fail  to  impart  to  the  eyes  an  intelli- 
gent and  amiable  expression. 


PEESEEV ATION  OF  THE  TEETH. 

The  causes  of  caries,  or  decay,  are  principally  the  too  free  use  of 
acids,  alkalies,  confectionery  and  pastry,  and  the  collection  of  food 
between  and  around  the  teeth.  The  most  destructive  of  them  are 
acids ; confectionery  and  fruits  being  converted  into  acids  when  al- 
lowed to  remain  in  the  mouth,  are  also  classed  with  them.  These 
all  act  directly  upon  the  teeth.  But  alkalies  used  as  freely  as  we  use 
them  in  our  bread,  rich  pastry,  and  most  kinds  of  rich  food,  cause  a 
derangement  of  the  system,  and  as  a consequence  a vitiated  state  of 
the  secretions  of  the  mouth,  thereby  producing  the  same  effect  as  the 
acids,  although  perhaps  not  to  so  great  an  extent. 


926 


PRACTICAL  CYCLOPAEDIA. 


I do  not  pretend  to  say  that  decay  can  be  prevented  in  all  cases,  for 
some  teeth  are  defective  in  their  organization — the  effect  of  disease 
during  their  formation — or  from  some  cause  still  further  back.  But 
it  is  a well  established  fact  that  by  a proper  attention  to  the  kind  of 
food  we  eat,  and  a thorough  system  of  cleansing , a perfectly-organized 
set  of  teeth  may  be  preserved  from  decay,  and  even  those  that  are 
soft  may  be  saved  much  longer  than  if  no  care  or  attention  is  paid  to 
them.  Not  a particle  of  food  of  any  kind  should  be  allowed  to  re- 
main between  them.  The  brush  should  be  used  before  breakfast  and 
after  each  meal.  Brush  lengthwise  of  the  teeth,  or  up  and  down,  as 
well  as  across.  The  brush  should  be  of  medium  stiffness,  neither  too 
stiff,  nor  yet  too  soft — for  the  one  will  wear  the  teeth  in  the  course 
of  time,  and  the  other  will  not  thoroughly  cleanse — and  it  should  have 
notches  cut  across  it,  leaving  ridges  crosswise,  which  will  the  more 
readily  pass  between  the  teeth.  Cold  water  is  sufficient  in  many  cases 
to  keep  the  teeth  from  stains ; but  should  that  be  insufficient,  a good 
reliable  dentifrice,  or  tooth  powder,  should  be  used  once  or  twice  each 
day.  And  should  it  be  necessary  to  take  acids  into  the  mouth,  or 
medicines  containing  them,  a weak  solution  of  carbonate  of  soda,  or 
soap  tooth  powder,  should  be  used  at  once  to  neutralize  the  acid. 

Too  much  cannot  be  said  in  favor  of  cleanliness,  or  too  great  care 
taken  to  preserve  the  teeth  from  decay ; for  with  the  most  strict  at- 
tention to  their  preservation,  some  teeth  will  decay,  owing  to  heredi- 
tary causes  or  otherwise.  Such  teeth  should  be  carefully  watched, 
and  should  be  examined  two  or  three  times  a year  by  some  good,  re- 
liable dentist,  whose  aim  is  not  to  see  how  much  he  can  manage  to  do 
for  you,  but  how  long  he  can  make  your  teeth  last.  Then  when  a 
cavity  of  sufficient  size  makes  its  appearance,  have  it  well  filled,  and 
decay  will  be  arrested  for  years.  But  unless  a tooth  is  filled  well,  it 
may  as  well  not  be  filled  at  all ; the  filling  only  covers  up  the  decay, 
and  the  patient  thinks  all  is  right  till  after  a few  weeks  or  months — 
the  tooth  having  continued  to  decay — the  filling  drops  out,  exposing  a 
much  larger  cavity,  and  in  many  cases  an  exposure  of  the  nerve,  and 
consequent  loss  of  the  tooth,  or  a large  bill  for  treatment  of  the  nerve 
and  refilling. 

In  a paper  read  before  the  American  Dental  Association  recently, 
Dr.  Atkinson  stated  that  perverted  habits  would  account  for  the  prev- 
alence of  dental  disease,  and  that  a well-regulated  course  of  life  would 
secure  good  teeth  and  the  enjoyment  of  health.  He  gave  the  follow- 
ing rules  to  be  observed:  Never  expectorate,  but  swallow  saliva,  eat 
regularly  and  discard  lunches  ; never  eat  after  weariness  and  fatigue 


PRESERVATION  OF  THE  TEETH. 


927 


before  first  drinking;  never  eat  to  repletion;  keep  the  teeth  and  the 
entire  body  clean ; avoid  taking  that  which  is  not  food ; exercise 
through  the  day,  and  take  uninterrupted  rest  at  night. 

TOOTH  POWDERS  AND  WASHES. 

Those  who  brush  their  teeth  carefully  and  thoroughly  with  cold  or 
tepid  water  and  a soft  brush  generally  have  no  occasion  to  use  pow- 
der. Should  any  little  incrustation  or  tartar  appear  on  the  sides  or 
at  the  back  of  the  teeth,  which  illness  and  very  often  the  constant  eat- 
ing of  sweetmeats,  fruit,  and  made  dishes  containing  acids  will  cause, 
put  a little  magnesia  on  your  brush,  and  after  two  or  three  applica- 
tions it  will  remove  it.  Tartar  is  an  incrustation  of  a hard,  stoney 
substance  which  tends  to  destroy  both  the  teeth  and  gums. 

Yet  when  properly  constituted,  powders  assist  in  preserving  a 
healthy  condition  of  the  teeth,  and  promote  healthy  digestion.  The 
daily  employment  of  a cleansing  dentifrice  will  not  only  remove  the 
oftentimes  injurious  remains  of  food,  but  will  also  generally  prevent 
the  accumulation  of  tartar,  or  other  injurious  secretions.  Many  tooth 
powders  advertised  for  sale  are  very  pernicious. 

Charcoal,  made  very  fine,  forms  an  excellent  powder.  It  cleanses 
the  mouth  mechanically  and  chemically.  Alone  it  is  dusty,  and  should 
be  mixed  with  an  equal  weight  of  prepared  chalk ; and,  if  requisite, 
scented  with  a drop  or  two  of  oil  of  cloves.  Charcoal  made  of  burn- 
ed bread  powdered  and  sifted,  a little  salt,  and  orris  root,  constitute  a • 
good  powder.  A recent  writer  recommends  every  man,  woman  and 
child  to  keep  a little  pulverized  charcoal  in  their  bedrooms,  and  on  re- 
tiring at  night  to  put  as  much  as  can  be  laid  on  a sixpence  in  the 
mouth,  working  it  about  among  the  teeth  with  the  tongue. 

Septimus  Piesse  says,  By  a careful  use  of  the  following  tooth-pow- 
der frequent  causes  of  early  loss  of  teeth  will  be  prevented  : Take 
four  ounces  of  burnt  horn,  two  ounces  of  orris-root  powder,  one  ounce 
of  powdered  myrrh,  half  an  ounce  of  powdered  borax,  and  half  an 
ounce  of  cochineal.  In  mixing  the  ingredients,  it  is  very  necessary 
that  the  cochineal  be  thoroughly  triturated  with  the  burnt  horn,  prior 
to  the  addition  of  the  other  ingredients.  This  will  require  nearly  an 
hour’s  careful  rubbing  in  a mortar,  and  it  is  only  complete  when  the 
color  of  the  mixture  assumes  a lavender  hue,  which  color  is  the  best 
criterion  of  perfect  blending.  Finally  mix  in  the  other  powders,  to- 
gether with  one  drachm  of  otto  of  cloves ; then  preserve  for  use  in 
stoppered  bottles. 


928 


PRACTICAL  CYCLOPAEDIA. 


But  the  safest,  cheapest,  most  universally  accessible  and  most  effi- 
cient tooth  wash  is  a piece  of  white  soap,  with  a moderately  stiff  brush 
every  morning  and  evening. 


TOOTH  ACHE. 

A remedy  pronounced  infallible  is  a mixture  of  equal  quantities  of 
pulverized  alum  and  salt  placed  in  the  hollow  tooth  on  a small  piece 
of  cotton  wet  so  as  to  cause  the  mixture  to  adhere.  Creosote  intro- 
duced into  the  hollow  tooth  on  cotton  gives  relief.  Crude  coal  oil 
possesses  the  same  properties  and  may  be  used  for  the  same  purpose. 
Gum  copal,  dissolved  in  chloroform,  forms  an  excellent  compound  for 
filling  the  holes  of  decayed  teeth.  The  application  is  simple  and  easy. 
Clean  out  the  cavity,  and  moisten  a small  piece  of  cotton  with  the  so- 
lution ; introduce  it  into  the  decayed  part,  and  the  relief  is  almost 
instantaneous.  It  is  said  that  a roasted  onion  bound  upon  the  wrist, 
on  the  pulse,  will  stop  the  most  inveterate  toothache  in  a few  minutes. 
Worth  trying. 


THE  EAB  AND  VOICE. 

Ear-Ache. — Ear-ache  is  usually  caused  by  a sudden  cold.  Steam 
the  head  over  hot  herbs,  bathe  the  feet,  and  put  into  the  ear  cotton 
wool  wet  with  sweet  oil  and  paregoric.  M.  Emille  Duval,  of  Lyons, 
France,  says  that  he  has,  in  person,  found  relief  in  severe  ear-ache,  after 
other  means  had  been  tried  in  vain  from  the  use  of  a mixture  of 
equal  parts  of  chloroform  and  laudanum;  a little  being  introduced  on 
a piece  of  cotton.  The  first  effect  produced  is  a sensation  of  cold ; 
then  there  is  a numbness,  followed  by  a scarcely  perceptible  pain,  and 
refreshing  sleep. 

Accumulation  of  Wax  in  the  Ear. — To  remedy  this,  which  is  a very 
frequent  cause  of  deafness,  introduce  a small  piece  of  cotton  wool, 
upon  which  a little  oil  of  almond  has  been  dropped,  into  the  ear,  and 
let  it  remain  there  for  a day  or  two.  Then  syringe  the  ear  with  a 
little  warm  milk  and  water,  or  a solution  of  soap,  or  with  a solution 
of  common  salt  in  water  in  the  proportion  of  two  drachms  of  the 
former  to  half  an  ounce  of  the  latter.  The  solution  of  salt  is  the  best 
solvent  of  accumulated  wax  in  the  ear. 

Deafness. — Temporary  deafness,  arising  from  cold,  sitting  in  a 


HEALTH. 


929 


draught,  and  other  causes,  may  be  relieved  and  cured  by  letting  fall 
into  the  ear  ten  drops  of  a mixture  of  sweet  oil  and  oge  of  glycerine 
every  night  until  the  duct  which  leads  from  the  ear  to  the  nose  is 
cleared ; this  will  be  known  by  the  sensation  of  the  fluid  passing  at 
once  from  the  ear  into  the  nostril.  If,  from  inattention,  the  wax  be- 
comes hardened,  and  thus  also  induce  temporary  deafness,  then  the 
above  mixture  is  to  be  applied  for  two  or  three  days,  and  followed  by 
thoroughly  washing  the  ear  in  soap  and  warm  water.  No  hard  probe 
or  pick  is  to  be  put  into  the  ear  on  any  account,  as  it  is  very  liable  to 
injure  the  membrane. 

How  to  Cure  Stammering. — If  you  are  accustomed  to  stammer  oc- 
casionally when  speaking,  you  will  find  it  an  excellent  preventive  to 
speak  very  deliberately,  and  never  in  a hurry ; let  each  syllable  have 
its  own  distinct  enunciation. 

The  following  is  simple,  safe,  and  said  to  be  certain  of  doing  good, 
if  not  making  a perfect  cure:  Let  the  stammerer  begin  at  once  to  beat 
time  for  every  word  he  utters,  either  in  talking  or  reading,  just  as  if 
singing  the  words.  If  this  does  not  stop  the  hesitancy,  then  try  beat- 
ing time  to  every  syllable,  and  afterwards  gradually  run  into  beating 
for  words,  and  then  for  sentences.  * The  beating  can  be  done  with  the 
foot  or  with  a hand,  or  with  one  finger  of  the. hand,  or  by  striking  the 
thumb  and  finger  together.  Thus  : ‘ When  (beat)  in  (beat)  the  (beat) 
course  (beat)  of  (beat)  hu-  (beat)  man  (beat)  e-  (beat)  vents,  (beat) 
etc.’  A persistent  course  of  measuring  the  words  until  the  stammer- 
er can  read  and  talk  straight  forward,  though  slowly,  for  an  hour  at 
a time,  will  doubtless  overcome  the  habit  of  stammering.  We  do  not 
say  that  this  will  always  effect  a perfect  cure  in  the  worst  cases, 
where  the  stammering  or  habit  has  been  long  established,  but  from 
the  nature  of  the  defect  it  must  be  greatly  modified,  if  not  cured. 


HEALTH. 

Reason’s  whole  pleasure,  all  the  joys  of  sense, 

Lie  in  three  words, — health,  peace  and  competence. 

There  is  this  difference  between  those  two  temporal  blessings,  health 
and  money  : money  is  the  most  envied,  but  the  least  enjoyed;  health 
is  the  most  enjoyed  but  the  least  envied ; and  this  superiority  of  the 

latter  is  still  more  obvious  when  we  reflect  that  the  poorest  man  would 
59 


930 


PRACTICAL  CYCLOPAEDIA 


not  part  with  health  for  money,  but  the  richest  would  gladly  part 
with  all  their  money  for  health.  Every  man  that  has  felt  pain,  knows 
how  little  all  other  comforts  can  gladden  him  to  whom  health  is.  de- 
nied. 

Health  is  the  greatest  of  all  bodily  pleasures  but  the  least  thought 
of.  It  is  the  vital  principle  of  bliss.  It  is  through  inward  health 
that  we  enjoy  all  outward  things.  Health  is  the  poor  mans  riches, 
and  the  rich  man’s  bliss.  It  is  substantially  the  wealth  of  individu- 
als, communities,  and  nations;  or,  at  all  events,  the  source  from  which 
their  prosperity  must  come.  No  sick  man  is  prosperous,  or  even  hap- 
py. The  surplus  proceeds  of  labor  accrue  only  to  those  in  health,  and 
the  daily  enjoyment  of  life  to  them  alone.  This  being  so,  then  what 
subserves  that  important  end  must  not  be  overlooked  or  undervalued. 

Says  Dr.  Wm.  E.  Cole,  in  the  Boston  Medical  Journal:  The  fact 
that  an  English  woman  lives  half  a century  before  she  begins  to  wane, 
while  our  females  reach  their  prime  mostly  at  little  over  half  that 
age,  and  that  another  lustrum  finds  them  on  the  decline,  ought  to 
strongly  arrest  our  attention,  and  induce  us  to  examine  whether  we 
are  right  in  attributing  all  this  difference  to  climate,  and  whether  we 
might  not  find  in  some  error  or  habit  of  early  life,  at  least  a partial 
explanation  of  the  disparity.  Health  is  the  natural  condition  of  liv- 
ing beings.  Disease  is  a state  contrary  to  nature.  If  you  -wish  the 
great  happiness  and  the  inestimable  blessing  of  being  always  in  good 
health  down  to  a serene  old  age,  learn  while  young  to  take  care  of 
that  “good  constitution*”  with  which  a benign  Creator  has  intrusted 
you.  It  is  easier  to  preserve  health,  than  to  recover  it ; and  to  pre- 
vent diseases,  than  to  cure  them.  One  half  the  time  ordinarily  spent 
in  vain  efforts  to  regain  lost  health  would  suffice  to  preserve  it.  The 
immutable  laws  of  Divinity  never  conflict:  all  of  God’s  works  are  in 
harmony  with  each  other ; His  will  and  His  ways  are  always  consist- 
ent. He  made  man  to  be  healthy;  He  made  man  to  enjoy  all  the 
necessities  of  life ; He  made  man  to  be  happy.  Had  man  never  trans- 
gressed, sickness  and  suffering  would  have  been  unknown;  health 
and  happiness  would  have  been  universal ; we  should  never  have  ex- 
perienced want ; every  need  would  have  been  bountifully  supplied. 
God  created  us  in  the  midst  of,  and  surrounded  us  with  plenty.  His 
laws  have  not  been  changed.  The  same  wise  provisions  that  were 
made  for  us  at  the  Beginning  remain  for  us  still.  We  have  only  to 
regain  that  wisdom  with  which  we  were  created  and  which  was  lost 
by  man’s  fall,  to  reinstate  us  into  the  possession  of  all  the  enjoyments 
the  heart  could  then  desire,  health,  wealth  and  happiness  complete. 


HEALTH. 


931 


This  we  do  not  expect  wholly  to  do  before  that  final  great  day;  but 
because  we  do  not  expect  to  attain  perfection  does  not  justify  us  in 
giving  up  to  despair,  nor  in  abandoning  ourselves  to  disease  or  pover- 
ty. Neither  is  a necessity  of  nature,  but  both  the  inheritance  of  folly. 
Had  man  never  sinned  sickness  and  sorrow  had  never  existed.  Pover- 
ty, disease  and  death,  if  not  directly  traceable  to  actual  sin  is  none 
the  less  in  consequence  of  man's  original  downfall.  We  can  not  shun 
death,  nor  can  we  participate  in  perfect  contentment,  yet  all  who  ac- 
knowledge the  existence  and  goodness  of  God  believe,  or  ought  to  be- 
lieve, that  the  freer  we  are  from  sin,  the  nearer  we  live  in  accordance 
with  Nature's  laws  and  the  laws  of  God,  the  more  complete  is  our 
welfare,  temporal  as  well  as  spiritual ; that  whatever  best  promotes 
the  interest  of  cur  soul  promotes  also  most  the  health  of  our  bodv 
and  comfort  of  our  mind. 

RULES  FOR  PRESERVING  HEALTH. 

1.  Pise  early,  and  make  it  a point  to  retire  at  ten  o’clock  ; seven 
hours’  sleep  should  suffice;  although  less  may  do  in  some  cases,  and 
in  others,  more  may  be  required. 

2.  Wash  your  whole  body  from  head  to  foot,  at  least  once  a week, 
Winter  and  Summer,  and  rub  well  with  a flesh-brush  or  coarse  towel, 
immediately  after  washing. 

3.  Never  sleep  in  a warm  room,  or  in  a room  that  has  not  been 
properly  ventilated  in  the  day  time. 

4.  Never  sit  or  sleep  in  a draft  of  air ; it  is  almost  always  hurtful, 
and  when  over-heated  or  covered  with  perspiration,  exceedingly  so. 

5.  Dress  according  to  the  season ; but  be  careful  not  to  leave  off 
your  Winter  clothes  before  the  warm  weather  has  fairly  set  in.  This 
rule  should  be  particularly  observed  by  persons  who  are  subject  to 
sore  throat,  bronchitis,  chronic  cough,  and  such  like  weaknesses. 

6.  Avoid  all  kinds  of  heavy  and  indigestible  food,  such  as  rich 
pastry,  fat,  heavy,  farinaceous  diet,  warm  bread,  spices,  mustard,  pep- 
per, &c. 

7.  Avoid  all  stimulating  drinks,  brandy,  beer,  wine,  and  content 
yourself  with  cold  water,  milk,  light  and  unspiced  chocolate,  weak 
black  tea,  and  syrups  made  of  currants,  raspberries,  strawberries,  or 
other  kinds  of  wholesome  and  unmedicinal  fruit.  Never  use  tobacco 
in  any  shape,  except  for  medicinal  purposes. 

8.  Never  keep  on  wet  or  damp  clothes,  stockings,  &c.,  and  never 
sleep  on  damp  sheets. 


932 


PRACTICAL  CYCLOPEDIA. 


9.  D,o  not  expose  yourself  to  keen,  sharp  winds,  and  avoid  the  raw 
and  damp  evening  air. 

10.  Live  as  nearly  as  possible  in  the  same  temperature ; keep  your 
room  moderately  warm,  and  make  it  a point  never  to  sit  near  the  fire. 

11.  Eat  your  meals  at  regular  hours;  eat  slowly;  chew  every 
mouthful  well,  and  do  not  swallow  it  until  it  is  properly  mixed  up  with 
saliva.  If  possible,  take  about  an  hour  for  each  meal,  and  never  eat 
so  much  as  to  leave  the  table  with,  a sense  of  repletion  and  oppression, 
do  not  forget  to  clean  your  teeth  with  a soft  tooth  brush  after  eating, 
and  never  indulge  in  the  abominable  habit  of  picking  them. 

12.  Avoid  every  kind  of  food  or  drink  which  naturally  disagrees 
with  you  ; take  a little  exercise  in  the  open  air  every  day,  but  not  in 
any  kind  of  weather ; select  particularly  fine,  bracing  and  balmy 
weather  for  a walk  or  ride ; exposure  to  rainy,  windy,  raw  or  damp 
weather  never  does  anybody  any  good. 

RULES  FOR  WINTER. 

Never  go  to  bed  with  cold,  damp  feet. 

In  going  into  a colder  air,  keep  the  mouth  resolutely  closed,  that 
by  compelling  the  air  to  pass  circuitously  through  the  nose  and  head, 
it  may  become  warmed  before  it  reaches  the  lungs,  and  thus  prevent 
those  shocks  and  sudden  chills  which  frequently  end  in  pleurisy,  pneu- 
monia, and  other  serious  forms  of  disease. 

Never  sleep  with  the  head  in  the  draft  of  an  open  door  or  window. 

Let  more  cover  be  on  the  lower  limbs  than  on  the  body.  Have  an 
extra  covering  within  easy  reach  in  case  of  a sudden  and  great  change 
of  weather  during  the  night. 

Never  stand  still  a moment  out  of  doors,  especially  at  street  corners, 
after  having  walked  even  a short  distance. 

Never  ride  near  the  open  window  of  a vehicle  for  a single  half  min- 
ute, especially  if  it  has  been  preceded  by  a walk  ; valuable  lives  have 
thus  been  lost,  or  good  health  permanently  destroyed. 

Never  put  on  a new  boot  or  shoe  in  beginning  a journey. 

Never  wear  India  rubbers  in  cold,  dry  weather. 

If  compelled  to  face  a bitter  cold  wind,  throw  a silk  hankerchief 
over  the  face ; its  agency  is  wonderful  in  modifying  the  cold. 

Those  who  are  easily  chilled  on  going  out  of  doors  should  have 
some  cotton  batting  attached  to  the  vest  or  other  garment,  so  as  to 
protect  the  space  between  the  shoulder  blades  behind,  the  lungs  being 


HEALTH. 


933 


attached  to  the  body  at  that  point ; a little  there  is  worth  five  times 
the  amount  over  the  chest  in  front. 

Never  sit  more  than  five  minutes  at  a time  with  the  back  towards 
the  fire  or  stove. 

Avoid  sitting  against  cushions  in  the  backs  of  pews  in  churches  ; 
if  the  uncovered  board  feels  cold,  sit  erect  without  touching  it. 

Ne\er  begin  a journey  until  breakfast  has  been  eaten. 

After  speaking,’  singing  or  preaching  in  a warm  room  in  winter,  do 
not  leave  it  for  at  least  ten  minutes,  and  even  then  close  the  mouth, 
put  on  the  gloves,  wrap  up  the  neck,  and  put  on  cloak  or  overcoat 
before  passing  out  of  the  door.  The  neglect  of  this  has  laid  many  a 
good  and  useful  man  in  a premature  grave. 

Never  speak  under  a hoarseness,  especially  if  it  requires  an  effort 
or  gives  a hurting  or  a painful  feeling,  for  it  often  results  in  perma- 
nent loss  of  voice,  a life-long  invalidism. 

DR.  hall’s  PHYSIOLOGICAL  APHORISMS. 

1.  The  foundation  of  three-fourths  of  all  cases  of  consumption  is 
laid  before  the  age  of  twenty-five  years;  in  women,  during  their 
teens. 

2.  The  hereditary  element  is  not  of  special  account  as  a cause  of 
consumption,  as  less  than  twenty -five  per  cent,  of  cases  are  clearly  of 
consumptive  parentage. 

3.  One  of  the  ruling  causes  of  diseases  and  premature  death  in 
large  cities,  is  found  in  that  exhausting  strain  of  the  mental  energies 
in  the  struggle  for  subsistence — a death  race  for  bread. 

4.  Insanity  runs  in  families,  but  as  in  the  case  of  family  likeness,  it 
sometimes  overleaps  a generation  or  more. 

5.  Personal  resemblance  entails  like  characteristics  of  mind  and 
disposition. 

6.  A current  of  the  purest  air  from  the  poles,  for  half  an  hour,  on 
a person  sleeping,  sitting  still,  or  overheated,  is  a thousand  fold  more 
destructive  to  health  and  fatal  to  life  than  the  noisomeness  of  a crowd- 
ed room  or  vehicle,  or  the  stench  of  a pig-sty  for  thrice  the  time. 

7.  To  exercise  in  weariness,  increased  by  every  step,  is  not  only  not 
beneficial,  it  is  useless,  and  worse  than  useless;  it  is  positively  des- 
tructive. 

8.  As  no  good  traveler,  after  having  fed  his  horse,  renews  his  jour- 
ney in  a trot,  but  with  a slow  walk,  gradually  increasing  his  pace,  so, 
in  getting  up  to  address  an  assembly  for  a continued  effort,  the  first 


934 


PRACTICAL  CYCLOPAEDIA. 


few  sentences  should  be  uttered  in  a loW,  slow  tone,  gradually  inten- 
sified, otherwise  the  voice  will  break  down  in  a few  minutes  with 
coughing  or  hoarseness. 

9.  A growing  inability  to  sleep  in  sickness  is  ominous  of  a fatal 
result ; in  apparent  health,  it  indicates  the  failure  of  the  mind  and 
madness,  so,  on  the  other  hand,  in  disease  or  dementia,  any  very 
slight  improvement  in  the  sleeping  should  be  hailed  as  the  harbinger 
of  restoration. 

10.  No  one  can  possibly  sink  if  the  head  is  thrust  entirely  under 
water  and  in  this  position  a novice  can  swim  as  easily  as  walk,  and 
get  to  shore  readily  by  lifting  the  head  at  intervals  for  breath. 

11.  Intense  thirst  is  satiated  by  wading  in  water,  or  by  keeping  the 
clothing  saturated  with  water,  even  if  it  is  taken  from  the  sea. 

12.  Water  cannot  satisfy  the  thirst  which  attends  cholera,  dysen- 
tery, diarrhea,  and  some  other  forms  of  disease ; in  fact,  drinking  cold 
water  seems  to  increase  thirst,  and  induce  disagreeable  sensations; 
but  this  thirst  will  be  perfectly  and  pleasantly  subdued  by  eating  a 
comparativly  small  amount  of  ice,  swallowing  it  in  as  large  pieces  as 
practicable,  and  as  much  as  is  wanted. 

13.  Inflammations  are  more  safely  and  far  more  agreeably  subdued 
by  the  application  of  warm  water  than  of  cold. 

14.  Very  excessive  effort  in  a short  space  of  time,  as  in  running  or 
jumping  a rope,  etc.,  has  repeatedly  caused  instant  death  by  apoplexy 
of  the  lungs,  the  exercise  sending  the  blood  there  faster  than  it  can 
be  purified  by  the  more  infrequent  breathing  on  such  occasions. 

15.  No  disease  comes  without  a cause  or  warning;  hence  endeavor 
to  think  back  for  the  cause,  with  a view  to  avoid  it  in  future,  and  on 
the  instant  of  any  unpleasant  bodily  sensation  cease  eating  absolutely 
until  it  has  entirely  disappeared,  at  least  for  twenty-four  hours,  if  still 
remaining  consult  a physician. 

16.  The  more  clothes  a man  wears,  the  more  bed-covering  he  uses, 
the  closer  he  keeps  his  chamber,  whether  warm  or  cold , the  more  he 
confines  himself  to  the  house,  the  more  numerous  and  warm  his  night 
garments,  the  more  readily  will  he  take  cold,  under  all  circumetances ; 
as  the  more  a thriftless  youth  is  helped,  the  less  able  does  he  become 
to  help  himself. 

FURTHER  HEALTH  HINTS  BY  DR.  HALL — FOLLIES. 

1.  To  think  that  the  more  a man  eats  the  fatter  and  stronger  he 
will  become. 


HEALTH. 


935 


2.  To  believe  that  the  more  hours  children  study  at  school  the  fast- 
er they  learn. 

3.  To  conclude  that  if  exercise  is  good  for  the  health,  the  more  vi- 
olent and  exhausting  it  is,  the  more  good  is  done. 

4.  To  imagine  that  every  hour  taken  from  sleep  is  an  hour  gained. 

5.  To  act  on  the  presumption  that  the  smallest  room  in  the  house 
is  large  enough  to  sleep  in. 

6.  To  argue  that  whatever  remedy  causes  one  to  feel  immediately 
better,  is  “ good  for  ” the  system  without  regard  to  more  ulterior  ef- 
fects. The  “soothing  syrup,”  for  example,  does  stop  the  cough  of 
childien,  and  does  arrest  diarrhea,  only  to  cause,  a little  later,  alarm- 
ing convulsions,  the  more  fatal  inflammation  of  the  brain,  or  water  on 
the  brain  ; at  least,  always  protracts  the  disease. 

7.  To  commit  an  act  which  is  felt  in  itself  to  be  prejudicial,  hoping 
that  some  how  or  other  it  may  be  done  in  your  case  with  impunity. 

8.  To  advise  another  to  take  a remedy  which  you  have  not  tried  on 
yourself,  or  without  making  special  inquiry  whether  all  the  conditions 
are  alike. 

9.  To  eat  without  an  appetite,  or  continue  to  eat  after  it  has  been 
satiated,  merely  to  gratify  the  taste. 

10.  To  eat  a hearty  supper  for  the  pleasure  experienced  during  the 
brief  time  it  is  passing  down  the  throat,  at  the  expense  of  a whole 
night  of  disturbed  sleep,  and  a weary  waking  in  the  morning. 

11.  To  remove  a portion  of  the  clothing  immediately  after  exercise, 
when  the  most  stupid  drayman  knows  that  if  he  does  not  put  a covei 
on  his  horse  the  moment  he  ceases  work  in  winter,  he  will  lose  him  in 
a few  days  by  pneumonia. 

12.  To  contend  that  because  the  dirtiest  children  in  the  street,  or 
on  the  highway,  are  hearty  and  healthy,  that,  therefore,  it  is  healthy 
to  be  dirty ; forgetting  that  continuous  daily  exposure  to  the  pure 
out- door  air,  in  joyous,  unrestrained  activities,  is  such  a powerful 
agency  for  health  that  those  who  live  thus  are  well,  in  spite  of  rags 
and  filth. 

13.  To  presume  to  repeat,  later  in  life  without  injury,  the  indiscre- 
tions, exposures  and  intemperances  which  in  the  flush  of  youth  were 
practiced  with  impunity. 

14.  To  believe  that  warm  air  is  necessarily  impure,  or  that  pure, 
cool  air  is  necessarily  more  healthy  than  the  confined  air  of  a close  and 
crowded  vehicle;  the  latter,  at  most,  can  only  cause  fainting  or  nau- 
sea; while  entering  a conveyance  after  walking  briskly,  lowering  a 
window,  thus  while  still  exposed  to  a draught,  will  give  a cold  infalli- 


936 


PRACTICAL  CYCLOPAEDIA. 


bly,  or  an  attack  of  pleurisy  or  pneumonia,  which  will  cause  weeks  and 
months  of  suffering,  if  not  actual  death. 

FOURTEEN  WAYS  BY  WHICH  PEOPLE  GET  SICK. 

1.  Eating  too  fast,  and  swallowing  imperfectly-masticated  food. 

2.  Taking  too  much  fluid  during  meals. 

3.  Drinking  poisonous  whisky  and  other  intoxicating  liquor3. 

4.  Keeping  late  hours  at  night,  and  sleeping  too  late  in  the  morning. 

5.  Wearing  clothes  so  tight  as  to  impede  the  circulation. 

6.  Wearing  thin  shoes. 

7.  Neglecting  to  take  sufficient  exercise  to  keep  the  hands  and  feet 
warm. 

8.  Neglecting  to  wash  the  body  sufficiently  to  keep  the  pores  of  the 
skin  open. 

9.  Exchanging  the  warm  clothing  worn  in  a room  during  the  day, 
for  light  costume  and  exposure  incident  to  evening  parties. 

10.  Starving  the  stomach  to  gratify  a vain  and  foolish  passion  for 
dress. 

11.  Keeping  up  a constant  excitement,  fretting  the  mind  with  bor- 
owed  troubles. 

12.  Employing  cheap  doctors  and  swallowing  quack  nostrums  for 
every  imaginary  ill. 

13.  Taking  the  meals  at  irregular  intervals. 

14.  Reading  the  trashy  and  exciting  literature  of  the  day,  and  going 
crazy  on  politics. 

TWELVE  WAYS  OF  COMMITTING  SUICIDE. 

1.  Wearing  thin  shoes  of  damp  nights  and  in  cold  rainy  weather. 
Wearing  insufficient  clothing,  and  especially  upon  the  limbs  and  ex- 
tremities. 

2.  Leading  a life  of  enfeebling,  stupid  laziness,  and  keeping  the 
mind  in  an  unnatural  state  of  excitement  by  reading  romances.  Go- 
ing to  theatres,  parties  and  balls  in  all  sorts  of  weather,  in  the  thin- 
nest dress.  Dancing  till  in  a complete  perspiration,  and  then  going 
home  without  sufficient  over-garments  through  the  cold,  damp  air. 

3.  Sleeping  on  feather  beds  in  seven  by  nine  bedrooms,  without 
ventilation  at  the  top  of  the  windows,  and  especially  with  two  or  more 
persons  in  the  small,  unventilated  bedroom. 

4.  Surfeiting  on  hot  and  very  stimulating  dinners.  Eating  in  a 


HEALTH. 


937 


harry,  without  half  masticating  your  food,  and  eating  heartily  before 
going  to  bed  every  night,  when  the  mind  and  body  are  exhausted  by 
the  toils  of  the  day  and  excitement  of  the  evening. 

5.  Beginning  in  childhood  on  tea  and  coffee,  and  going  from  one 
step  to  another,  through  chewing  and  smoking  tobacco,  and  drinking 
intoxicating  liquors,  by  personal  abuse  and  physical  and  mental  ex- 
cesses of  every  description. 

6.  Marrying  in  haste  and  getting  an  uncongenial  companion,  and 
living  the  remainder  of  your  life  in  mental  dissatisfaction.  Cultiva- 
ting jealousies  and  domestic  broils,  and  being  always  in  a mental  fer- 
ment. 

7.  Keeping  children  quiet  by  giving  paregoric  and  cordials,  by 
teaching  them  to  suck  candy,  and  by  supplying  them  with  raisins, 
nuts  and  rich  cake.  When  they  are  sick,  by  giving  them  mercury, 
tartar  emetic  and  arsenic,  under  the  mistaken  notion  that  they  are 
medicines  and  not  irritant  poisons. 

8.  Allowing  the  love  of  gain  to  absorb  our  minds,  so  as  to  leave  no 
time  to  attend  to  our  health.  Following  an  unhealthy  occupation  be- 
cause money  can  be  made  at  it. 

9.  Tempting  the  appetite  with  bitters  and  niceties,  when  the  stom- 
ach says  “ No,”  and  by  forcing  food  when  nature  does  not  demand 
and  even  rejects  it.  Gormandizing  between  meals. 

10.  Contriving  to  keep  in  a continual  worry  about  something  or 
nothing.  Giving  way  to  fits  of  anger. 

11.  Being  irregular  in  all  our  habits  of  sleeping  and  eating,  going 
to  bed  at  midnight  and  getting  up  at  noon.  Eating  too  much,  too 
many  kinds  of  food,  and  that  which  is  too  highly  seasoned. 

12.  Neglecting  to  take  proper  care  of  ourselves  and  not  applying 
early  for  medical  advice  when  disease  first  appears.  Taking  celebra- 
ted quack  medicines  to  a degree  of  making  a drug  shop  of  the  body. 

WHY  FARMERS  ARE  HEALTHIER  THAN  PROFESSIONAL  MEN. 

1.  They  work  more  and  develop  all  the  leading  muscles  of  the 
body. 

2.  They  take  their  exercise  in  the  open  air,  and  thus  breathe  a 
greater  amount  of  oxygen. 

3.  Their  food  and  drinks  are  commonly  less  adulterated,  and  far 
more  simple. 

4.  They  do  not  over-work  their  brain  as  mu'di  as  industrious  pro- 
fessional men  do. 


938 


PRACTICAL  CYCLOPEDIA. 


5.  They  take  their  sleep  commonly  during  the  hours  of  darkness, 
and  do  not  try  to  turn  day  into  night. 

6.  They  are  not,  commonly,  so  ambitious,  and  do  not  wear  them- 
selves out  so  rapidly  in  the  fierce  contests  of  rivalry. 

7.  Their  pleasures  are  more  simple  and  less  exhausting. 

SIGNS  OF  HEALTH  AND  LONG  LIFE. 

The  followihg  are  some  of  the  outward  signs  of  sound  health,  and 
indications  of  long  life, as  pointed  out  by  Prof.  Laycock  of  Edinburgh: 
The  skin  should  be  healthy;  the  skin  products,  whether  appendages — 
as  hair,  nails  and  teeth — or  secretions,  should  be  normal  and  healthy; 
the  expressions  of  the  eye  should  be  free  from  pevishness  or  irritabil- 
ity, for  these  often  mark  a tendency  to  shortness  of  life ; there  should 
be  no  infiltration  of  the  lower  eyelid,  or  marked  vascularity  of  the 
upper  lid.  The  complexion  may  be  of  any  temperament ; but  should 
be  good  of  the  kind ; there  should  be  no  signs  of  unhealthy  blood. 
Perhaps  the  best  single  criterion  of  a sound,  enduring  constitution  is 
to  be  found  in  the  character  of  the  hair  and  teeth.  Persons  tending 
to  longevity  have  usually  sound,  well  enameled,  well  set  teeth,  con- 
tinuing free  from  decay  until  old  age,  and  their  hair  is  thick,  not  soon 
gray,  nor  falling  early.  In  such  persons  the  general  powers  are  vigo- 
rous, and  it  is  only  some  visceral  disease  or  acute  fever  which  short- 
ens life.  If  to  the  signs  of  good  health  you  can  add  good  conduct, 
and  the  fact  of  longevity  being  hereditary  in  the  family,  the  individ- 
ual has  a good  chance  of  long  life. 

An  early  or  excessive  fat  deposit  is  not  unfrequently  indicative  of 
premature  old  age.  Scrofulous  children  and  youth  are  apt  to  be  very 
fat  before  tuberculosis  comes  on  ; very  fat  men  or  women  very  rarely 
reach  sixty,  and  all  the  fat  infantile  monsters  die  early. 


SICKNESS. 

Among  the  manifold  misfortunes  that  may  befall  humanity,  the  loss 
of  health  is  one  of  the  severest.  All  the  joys  that  life  can  give  can 
not  outweigh  the  sufferings  of  the  sick.  Give  the  sick  man  every- 
thing, and  leave  him  his  sufferings,  and  he  will  feel  that  half  the 
world  is  lost  to  him.  Lay  him  on  a soft,  silken  couch,  he  will  never- 
theless groan  sleepless  under  the  presence  of  his  sufferings ; while  the 


SICKNESS. 


939 


miserable  beggar,  blessed  with  health,  sleeps  sweetly  on  the  hard 
ground.  Spread  his  tables  with  dainty  meats  and  choice  drinks,  and 
he  will  thrust  back  the  hand  that  proffers  them,  and  envy  the  poor 
man  who  thoroughly  enjoys  his  dry  crust.  Surround  him  with  the 
pomp  of  kings,  let  his  chair  be  a throne,  and  his  crutch  a world-sway- 
ing sceptre ; he  will  look  with  contemptuous  eye  on  marble,  on  gold, 
and  on  purple,  and  would  deem  himself  happy  could  he  enjoy,  even 
were  it  under  a thatched  roof,  the  health  of  the  meanest  of  his  ser- 
vants. 

Disease  is  not  necessarily  connected  with  life.  Originally  man  was 
made  perfect  in  all  his  parts.  Thousands  go  through  life  without  ever 
having  experienced  any  derangement  of  their  principal  organization. 
To  them  even  approaching  death  brings  no  illness.  They  die  because 
the  last  drop  of  life's  oil  in  their  lamp  has  been  consumed ; they  sleep 
away  in  sweet  weariness,  like  the  reaper  in  autumn  when  his  daily 
task  is  completed. 

If  we  have  not  inherited  the  germs  of  disease  from  our  parents,  it 
is  generally  to  our  own  imprudence  or  thoughtlessness  that  may  be 
attributed  the  loss  of  life’s  best  gift, — the  health  of  our  bodies, — the 
partial  destruction  of  the  instrument  through  which  our  souls  are  to 
work  and  do  useful  service. 

In  every  case,  observe  the  nature  of  thy  body,  and  regulate  thy 
life  accordingly.  Observe  its  laws  in  thy  nourishment,  thy  drink,  thy 
pleasures,  and  thy  mode  of  working  in  thy  vocation.  Never  forget 
that  one  single  hour  of  intemperance  may  be  the  parent  of  long  years 
of  suffering.  Never  forget  that  one  moment  of  guilty  self-forgetful- 
ness in  the  midst  of  joy,  suffices  to  poison  thy  cup  of  bliss. 

Man’s  body  is  not  his  inalienable  possession,  it  is  a loan  from  the 
hand  of  God,  which  we  shall  one  day  have  to  give  up,  an  instrument 
of  the  spirit,  without  which  the  latter  can  not  fulfil  its  appointed  work 
on  earth.  If  man  deserve  punishment  for  sin,  then  assuredly  he  de- 
serves it  when  he  sins  against  his  own  body;  for  he  thereby  robs 
himself  of  the  joy  of  life,  and  the  capacity  for  a long  time,  and  per- 
haps forever  of  doing  as  much  good  as  he  might  otherwise  do. 

Not  only  do  we  by  carelessness  of  our  health,  render  ourselves  in- 
capable of  fulfilling  adequately  our  duties  to  God,  our  country,  and 
our  fellow  citizens,  to  strangers  and  to  friends,  but  we  may  even, 
though  subsequently  restored  to  health,  in  reality  have  hastened  the 
approach  of  the  hour  of  death.  The  man  wanting  in  moderation — 
whether  it  be,  that  with  careless  presumption  he  expose  himself  un- 
necessarily to  danger,  or  that  by  exasperated  care  he  render  himself 


940 


PRACTICAL  CYCLOPAEDIA. 


over-delicate — may  be  said  to  be  a self-murderer,  though  against  his 
will  and  desire. 

Again  the  germs  of  disease  are  often  transmitted  from  parents  to 
children : the  maladies  of  one  generation  thus  become  the  ailments 
and  sufferings  of  a distant  posterity.  Therefore  guard  reverently 
the  health  of  your  bodies,  that  your  children  may  not  one  day  upbraid 
you  with  their  diseases ; that  the  follies  of  one  brief  moment  of  your 
existence  may  not  become  a source  of  misery  to  your  children's  chil- 
dren ! It  is  this  that  the  Scriptures  allude  to  when  they  say,  the  sins 
of  parents  are  punished  unto  the  third  and  fourth  generation. 

Often  place  yourself  in  spirit  by  the  bedside  of  the  sick.  It  may 
be  to  you  a school  of  wisdom.  When  the  sunken  eye  and  deathly 
pallor  of  the  poor  sufferer  make  you  tremble,  the  resolve  will  be 
strengthened  in  you  to  avoid  every  thing  that  may  injure  your  own 
health. 

But  watch  not  only  over  thyself ; watch  also  over  the  health  of  thy 
companions.  Tempt  not  others  to  immoderate  pleasures  ; lead  them 
not  into  dissipation  that  may  breed  disease.  What  satisfaction  will 
it  be.  to  thee,  when  thou  hast  robbed  them  of  the  sweet  bloom  of 
health,  when  thou  hast  become,  as  it  were,  the  destroyer  of  their  best 
joy  in  life  ? 

Nevertheless,  this  is  a point  in  regard  to  which  even  good  people, 
without  malice  and  without  premeditation,  but  in  the  tumult  of  plea- 
sure, so  frequently  err.  Their  example  and  their  encouragement 
excite  weaker  persons  to  indulge  in  undue  gratifications.  In  the 
very  endeavor  to  give  their  friend  a proof  of  affection,  they  fre- 
quently become  his  poisoner,  his  destroyer.  Neither  the  malice  nor 
the  cruelty  of  man  is  so  dangerous  as  his  thoughtless  levity. 

Honor,  0 Christian,  in  thyself  as  in  others  the  sanctity  of  health  ! 


CLOTHING. 

The  most  healthful  clothing  for  our  climate,  the  year  round,  is  that 
made  of  wool.  If  worn  next  the  skin  by  all  classes,  in  Summer  as 
well  as  Winter,  an  incalculable  amount  of  coughs,  colds,  diarrheas, 
dysenteries  and  fevers  would  be  prevented,  as  also  many  sudden  and 
premature  deaths  from  croup,  diptheria  and  lung  diseases.  Winter 
maladies  would  be  prevented  by  the  ability  of  a woolen  garment  to 
keep  the  natural  heat  about  the  body  more  perfectly,  instead  of  con- 


CLOTHING. 


94i 


veying  it  away  as  fast  as  generated,  as  linen  and  flaxen  garments;  as 
also  cotton  and  silk,  although  these  are  less  cooling  than  Irish  linen, 
as  any  one  can  prove  by  noticing  the  different  degrees  of  coldness  on 
the  application  of  a surface  of  six  inches  square  of  flannel,  cotton  and 
linen  to  the  skin,  the  moment  the  clothing  i3  removed.  The  reason 
is,  that  wool  is  a bad  conductor  of  heat,  and  linen  is  a good  conductor. 

It  is  more  healthful  to  wear  linen  next  the  skin  in  summer,  because 
it  absorbs  the  moisture  of  perspiration  so  rapidly,  as  to  keep  the  skin 
measurably  dry  all  the  time.  It  is  curious  to  notice  that  the  water  is 
conveyed  by  a woolen  garment  from  the  surface  of  the  body  to  the 
outerside  of  the  garment,  where  the  microscope  shows  it  condensed 
in  millions  of  pearly  drops ; while  it  is  in  the  experience  of  the  ob- 
servant, that  if  a linen  shirt  becomes  damp  by  perspiration,  it  remains 
cold  and  clammy  for  a long  time  afterwards;  and  unless  removed  will 
certainly  cause  some  bodily  ailment. 

In  the  night-sweats  of  consumption,  or  any  debilitated  condition 
of  the  system,  a woolen-flannel  night-dress  is  immeasurably  more 
comfortable  than  cotton  or  linen,  because  it  prevents  that  sepulchral 
dampness  and  chillness  of  feeling,  which  are  otherwise  inevitable. 

The  British  government  make  it  imperative  that  every  sailor  in  the 
navy  shall  wear  woolen  flannel  shirts  in  the  hottest  climates.  The 
shrinkage  of  woolen  garments  in  washing,  whereby  they  become  hard, 
impervious  and  board- like,  has  prevented  their  more  general  use  ; 
but  there  are  three  ways  of  preventing  this,  to  a greater  or  less  ex- 
tent ; either  let  about  one-fourth  of  the  material  be  made  of  cotton ; 
have  it  dyed  red  or  some  other  color  before  it  is  woven;  or  if  it  is 
greatly  preferred  that  it  shall  be  white,  exercise  proper  care  in  the 
process  of  washing. 

Woolen  flannel  is  the  best  protection  against  taking  cold  in  all  sea- 
sons if  kept  pliable  by  proper  washing. 

CHANGING  CLOTHING. 

It  has  come  within  the  observation  of  many  a reader  that  serious 
and  severe  illness  has  been  induced,  and  even  fatal  sickness  caused, 
by  a change  of  clothing.  Injury  never  comes,  perhaps,  by  putting  on 
more  or  warmer  clothing,  but  by  diminishing  the  amount  inconsider- 
ately. The  first  great  general  rule,  and  always  the  safest,  is  to  make 
the  change  when  you  first  dress  in  the  morning ; if  you  wait  until 
you  are  uncomfortably  warm  during  the  day,  it  is  most  likely  to  be 
in  the  early  part  of  the  afternoon ; in  making  the  change  then  there 


PRACTICAL  CYCLOPEDIA. 


9*2 

’ are  two  or  three  causes  of  disease  in  operation ; the  fact  of  undress- 
sing endangers  a check  of  perspiration ; the  garments  about  to  be  put 
on  may  not  be  perfectly  dry,  there  may  be  no  opportunity,  even  if 
they  are  dry,  to  warm  them  up  to  the  heat  of  the  body ; and  further, 
just  about  the  time  you  have  changed,  the  cool  and  damps  of  the  af- 
ternoon and  evening  begin  to  come  on,  increasing  until  dark,  while 
having  been  thrown  off  your  guard  by  the  warmth  of  the  morning, 
you  may  not  feel  the  necessity  of  a fire,  and  by  tea  time  you  are  sur- 
prised with  a disagreeable  chillness  running  over  you ; then  the  cold 
has  been  taken,  to  settle  in  the  eyes,  causing  weakness  and  watering ; 
or  in  the  head,  giving  a running  at  the  nose,  soiling  a handkerchief 
in  an  hour ; or  in  the  throat,  creating  a raw  or  burning  sensation  at 
the  little  hollow  at  the  bottom  of  the  neck  and  top  of  the  breast-bone; 
or  on  the  covering  of  the  lungs,  to  give  the  painful  pleurisy ; or  in  the 
lungs  themselves,  in  the  shape  of  a troublesome  bronchitis,  or  a dan- 
gerous pneumonia ; or  in  the  bowels,  causing  weakening  diarrhea ; or 
on  the  covering  of  the  bowels,  inducing  peritoneal  inflammation,  to 
end  probably  in  death  in  a few  days. 

It  is  very  unsafe  in  this  latitude,  to  lessen  the  amount  of  clothing 
sooner  than  the  first  of  May,  and  then  not  in  quality,  but  in  less  thick- 
ness of  the  same  material ; from  a thick,  knitted  flannel  shirt  to  one 
of  common  woolen  flannel;  then,  about  the  first  of  June,  to  a gauze 
flannel : if  this  is  oppressive  to  some,  then  employ  Canton  flannel. 

THE  WARMEST  AND  BEST  CLOTHING. 

Most  persons  suppose  that  fabrics  made  of  coarse  wool  are  the 
warmest  and  most  durable.  This  is  a mistaken  idea.  Owing  to  the 
lower  prices  of  coarse  wool,  fabrics  of  this  material  are  usually  made 
heavier  than  those  of  fine  wool,  hence  their  greater  thickness  deceive 
persons  respecting  their  qualities  for  warmth  and  wear.  There  is  no 
heat  in  the  wool  itself ; its  property  of  what  is  called  “ warmth  ” is 
due  to  its  non-conducting  qualities.  If  we  grasp  a bar  of  iron  on  a 
frosty  morning,  it  produces  a disagreeable  cold  sensation  because  it  is 
a good  conductor  of  heat,  and  the  warmth  of  the  hand  is  rapidly  car- 
ried off  by  the  metal.  On  the  other  hand,  a piece  of  woolen  cloth, 
especially  if  it  has  a long  nap  on  it,  does  not  feel  cold  because  it  is  a 
good  non-conductor,  and  prevents  the  heat  from  passing  rapidly  from 
the  hand.  Now  the  warmest  fabric  for  clothing  is  that  which  is  the 
best  non-conductor ; and  Count  Rumford  made  a great  many  experi- 
ments with  different  materials  in  order  to  find  out  the  best.  Accord- 


CLOTHING. 


943 


ing  to  liis  observations,  the  down  of  the  eider-duck  which  the  Esqui- 
maux use  in  their  clothing,  is  unrivalled  in  this  respect ; and  the  fine, 
the  fabric  of  woolen  cloth  used,  the  more  imperfectly  did  it  conduct 
the  heat  from  the  human  body.  As  fine  woolen  cloth  is  superior  to 
that  of  coarse  wool  as  a non-conductor,  it  is  therefore  the  best  for 
clothing  in  keeping  the  body  warm  during  cold  weather.  We  are  also 
positive  that  cloth  made  of  fine  wool  equal  in  thickness  to  that  manu- 
factured from  the  coarser  material  will  wear  much  longer.  The  finest 
woolen  cloth,  although  dearest  at  first,  is  cheapest  in  the  end,  because 
it  is  more  durable  and  warmer ; and,  according  to  Liebig,  so  much 
heat  saved  is  so  much  meat  gained.  It  must  not  be  overlooked,  how- 
ever, that  there  may  be  a very  great  difference  between  what  is  cal- 
led “firm  cloth”  and  cloth  made  of  fine  wool.  Fine  wool  feels  plea- 
sant and  soft  to  the  touch;  and  it  has  a rich  velvety  appearance. 

DRESS  OF  THE  ARMS  AND  LEGS — CHILDRENS’  CLOTHING. 

One  of  the  gravest  mistakes  in  our  dress  is  the  very  thin  covering 
of  our  arms  and  legs.  No  physioligist  can  doubt  that  the  extremeties 
require  as  much  covering  as  the  body.  A fruitful  source  of  disease : 
of  congestion  in  the  head,  chest,  and  abdomen,  is  found  in  the  naked- 
ness of  the  arms  and  legs,  which  prevents  a fair  distribution  of  the 
blood. 

A young  lady  has  just  asked  me  what  she  can  do  for  her  very  thin 
arms.  She  says  she  is  ashamed  of  them.  I felt  of  them  through  the 
thin  lace  covering,  and  found  them  freezing  cold.  I asked  her  what 
she  supposed  would  make  muscles  grow  ? Exercise,  she  replied.  Cer- 
tainly, but  exercise  makes  them  grow  only  by  giving  them  more  blood. 
Six  months  of  vigorous  exercise  would  do  less  to  give  those  naked, 
cold  arms  circulation,  than  would  a single  month  were  they  warmly 
clad. 

The  value  of  exercise  depends  upon  the  temperature  of  the  mus- 
cles. A cold  gymnasium  is  unprofitable.  Its  temperature  should  be 
between  sixty  and  seventy,  er  the  limbs  should  be  warmly  clothed. 
I know  that  our  servant  girls  and  blacksmiths,  by  constant  and  vigor- 
ous exercise  acquire  large,  fine  arms,  in  spite  of  their  nakedness.  And 
if  young  ladies  will  labor  as  hard  from  morning  till  night  as  do  these 
useful  classes,  they  may  have  as  fine  arms,  but  even  then  it 'is  doubt- 
ful if  they  would  get  rid  of  their  congestions  in  the  head,  lungs,  and 
stomach  without  more  dress  upon  the  arms  and  legs. 

Perfect  health  depends  upon  perfect  circulation.  Every  living  thing 


944 


PRACTICAL  CYCLOPAEDIA. 


that  has  the  latter,  has  the  former.  Put  your  hand  under  your  dress 
upon  your  body.  Now  put  your  hand  upon  your  arm.  If  you  find 
the  body  is  warmer  than  the  arm,  you  have  lost  the  equilibrium  of 
circulation.  The  head  has  too  much  blood,  producing  headache  or 
sense  of  fullness ; or  the  chest  has  too  much  blood,  producing  cough, 
rapid  breathing,  pain  in  the  side,  or  palpitation  of  the  heart ; or  the 
stomach  has  too  much  blood,  producing  indigestion  ; or  the  liver  has 
too  much  blood,  producing  some  disturbance ; or  the  bowels  have  too 
much  blood,  producing  constipation  or  diarrhea.  Any  or  all  of  these 
difficulties  are  temporarily  relieved  by  immersion  of  the  feet  or  hands 
in  hot  water,  and  they  are  permanently  relieved  by  such  dress  and 
exercise  of  the  extremities  as  will  make  the  derivation  permanent. 

Again  I say,  the  extremities  require  as  much  clothing  as  the  body. 
Women  should  dress  their  arms  and  legs  with  one  or  two  thicknesses 
of  knit  woolen  garments  which  fit  them.  The  absurdity  of  loose  flow- 
ing sleeves  and  wide  spread  skirts,  I will  not  discuss. 

Do  you  ask  me  why  the  arms  and  legs  may  not  become  accustomed 
to  exposure  like  the  face  ? I answer  God  has  provided  the  face  with 
an  immense  circulation,  because  it  must  be  exposed. 

A distinguished  physician  of  Paris  declared,  just  before  his  death, 
“ I believe  that  during  the  twenty-six  years  I have  practiced  my  pro- 
fession in  this  city,  twenty  thousand  children  have  been  borne  to  the 
cemeteries  a sacrifice  to  the  absurd  custom  of  naked  arms.”  When 
in  Harvard,  many  years  ago,  I heard  the  distinguished  Dr.  J.  C.  War- 
ren say,  “ Boston  sacrifices  five  hundred  babies  every  year  by  not 
clothing  their  arms.”  Those  little  arms  should  have  thick,  knit,  wool- 
en, warm  sleeves,  extending  from  the  shoulder  to  the  hand. 

Put  the  bulb  of  a thermometer  in  a baby’s  mouth,  the  mercury 
rises  to  ninety  degrees.  Now  carry  the  same  to  its  little  hand ; if 
the  arm  be  bare,  and  the  evening  cool,  the  mercury  will  sink  to  fifty 
degrees.  Of  course  all  the  blood  that  flows  through  these  arms  must 
fall  from  ten  to  forty  degrees  below  the  temperature  of  the  heart. 
Need  I say,  when  these  currents  of  blood  flow  back  into  the  chest, 
the  child’s  vitality  must  be  more  or  less  compromised  ? And  need  I 
add  that  we  ought  not  to  be  surprised  at  its  frequent  recurring  affec- 
tions of  the  tongue,  throat,  or  stomach  ? I have  seen  more  than  one 
child  with  habitual  cough  and  hoarseness,  choking  with  mucus,  entire- 
ly and  permanently  relieved  by  simply  keeping  the  hands  and  arms 
warm.  Every  observing  and  progressive  physician  has  daily  oppor- 
tunities of  witnessing  the  same  cure.” 

The  rsascn  wty  ohildien  die,  sr.yf  Ha’ l’s  Journal  of  Health,  is  be- 


CLEANLINESS. 


945 


cause  they  are  not  taken  care  of.  From  the  day  of  birth  they  are 
stuffed  with  food,  choked  with  physic,  sloshed  with  water,  suffocated 
in  hot  rooms,  steamed  in  bed-clothes.  So  much  for  in-door.  When 
permitted  to  breathe  a breath  of  pure  air  once  a week  in  summer,  and 
once  or  twice  during  the  colder  months,  only  the  nose  is  permitted  to 
peer  into  daylight.  A little  later, they  are  sent  out  with  no  clothes  on 
at  all,  the  parts  of  the  body  which  most  need  protection.  Bare  legs, 
bare  arms,  bare  necks,  girted  middles,  with  an  inverted  umbrella  to 
collect  the  air,  and  chill  the  other  parts  of  the  body.  A stout,  strong 
man  goes  out  in  a cold  day  with  gloves  and  overcoat,  woolen  stock- 
ings and  thick  double-soled  boots,  with  cork  between  and  rubbers 
over.  The  same  day,  a child  of  three  years  old,  an  infant  in  flesh  and 
blood  and  bone  and  constitution,  goes  out  with  shoes  as  thin  as  paper, 
cotton  socks,  legs  uncovered  to  the  knees,  neck  bare ; an  exposure 
which  would  disable  the  nurse,  kill  the  mother  outright,  and  make 
the  father  an  invalid  for  weeks.  And  why  ? To  harden  them  to  a 
mode  of  dress  which  they  are  never  expected  to  practice.  To  accus- 
tom them  to  exposure,  which  a dozen  years  later  would  be  considered 
downright  foolery.  To  rear  children  thus  for  the  slaughter  pen,  and 
then  lay  it  to  the  Lord,  is  too  bad.  We  don't  think  the  Almighty 
had  any  hand  in  it.  And  to  draw  comfort  from  the  presumption  that 
he  lias  any  agency  in  the  death  of  the  child,  is  a presumption  and 
profanation. 


CLEANLINESS. 

There  is  a homely,  but  very  forcible  expression  (most  homely  ex- 
pressions are  forcible,)  that  “cleanliness  is  next  to  godliness;"  mean- 
ing thereby  that  habits  of  cleanliness  tend  not  only  to  health  of  body, 
but  to  that  state  of  moral  feeling,  which  becomes  man  as  the  chief 
creature  of  the  Almighty.  One  of  the  first  acts  of  mental  degradation 
is  neglect  of  the  person ; filth  and  rags  are  always  associated  with 
misery,  and  often  with  vice  and  crime ; and  this  remark  applies  to  na- 
tions as  well  as  individuals. 

Mohammed  was  wont  to  say  that  religion  had  its  very  foundation 
in  cleanliness,  and  he  pronounced  it  “ one-half  of  the  faith,  and  the 
key  of  prayer.”  How  often  he  expected  his  followers  to  wash  them- 
selves, may  be  inferred  from  his  exhortation  with  respect  to  prayer. 
They  were  to  pray  “ before  the  rising  of  the  sun,  and  before  the  set- 


946 


PKACTICAL  CYCLOPAEDIA. 


ting  thereof ; in  the  hours  of  the  night,  and  in  the  extremities  of  the 
day ; when  the  evening  overtaketh  you,  and  when  you  rise  in  the 
morning;  at  sunset,  and  when  you  rest  at  noon.”  But  we  have  a still 
more  pointed  injunction  in  these  words  : “ 0,  true  believers ! when 
you  'prepare  yourselves  to  pray,  wash  your  faces  and  your  hands,  am* 
your  heads  and  your  feet.” 

“Now,  setting  aside  “ the  great  unwashed”  class  in  this  and  othei 
Christian  countries,  it  might  be  well  for  their  inhabitants  to  pattern 
a little  after  the  Mahommedans,  in  this  respect.  It  certainly  would 
do  them  no  spiritual  harm.  To  the  contrary,  it  would  require  but  a 
slight  knowledge  of  physiology  to  convince  any  real  Christian  that  it 
would  benefit  him  spiritually  as  well  as  bodily. 

It  is  noticeable  that  in  poor  neighborhoods  which  have  been  at- 
tacked by  cholera,  fever,  and  similar  diseases,  the  Jews  living  there 
have  in  an  extraordinary  manner  escaped  visitation.  The  apparent 
causes  of  this  sanitary  fact  are  wTorthy  of  attention  : 1st.  Being  most 
particular  in  the  food  they  eat.  2d.  Intemperance  from  drink  being 
rare  amongst  them.  3d.  Their  religion  directs  them  to  use  great  per- 
sonal cleanliness — ablutions  being  frequently  made  before  visiting 
their  synagogues  and  other  occasions.  All  the  above  acts  are  impoi  • 
tant  to  health,  and  the  good  effect  of  attention  to  them  is  evident. 

Count  Bumford,  the  celebrated  philosopher,  whose  writings  havt 
been  of  greater  value  to  mankind  than  the  abstruse  speculations  of  a 
host  of  metaphysicians,  thus  describes  the  advantage  of  cleanliness : 
“ With  what  care  and  attention  do  the  feathered  race  wash  themselves 
and  put  their  plumage  in  order;  and  how  perfectly  neat,  clean  and 
elegant  do  they  appear.  Among  the  beasts  of  the  field,  we  find  those 
which  are  the  most  cleanly,  are  generally  the  most  gay  and  cheerful; 
or  are  distinguished  by  a certain  air  of  tranquility  and  contentment ; 
and  singing  birds  are  always  remarkable  for  the  neatness  of  their 
plumage.  So  great  is  the  effect  of  cleanliness  upon  man,  that  it  ex- 
tends even  to  his  moral  character.  Virtue  never  dwelt  long  with  filth; 
nor  do  I believe  there  ever  was  a person  scrupulously  attentive  to 
cleanliness,  who  was  a consummate  villain.” 

Liebig  says : “ Give  me  the  amount  of  soap  a people  use,  and  I will 
make  an  accurate  estimate  of  their  moral  condition.” 

As  occasional  filth  is  the  worst  evil  of  poverty  and  labor,  so  should 
constant  cleanliness  be  the  greatest  luxury  of  wealth  and  ease. 

Cold  water  is  used  and  prescribed  much  more  than  formerly,  though 
many  would  think  a physician  not  worth  sending  for  who  should  pre- 
scribe so  simple  a remedy.  Abernathy's  advice  to  one  of  his  weal  thy 


CLEANLINESS. 


947 


patients  was  : “ Let  your  servants  bring  to  you  three  or  four  pailsful 
of  water  and  put  you  into  it,  and  from  head  to  foot  rub  yourself  with 
it,  and  you’ll  recover.”  “ This  advice  of  yours  seems  very  much  like 
telling  me  to  wash  myself,”  said  the  patient.  “ Well,”  said  Aberna- 
thy, “it  is  open  to  that  objection.” 

BATHING  AND  SWIMMING. 

’ It  is  a fact,  officially  recorded,  that  during  the  terrible  visitations 
of  cholera,  in  France,  out  of  sixteen  thousand  two  hundred  and  twen- 
ty-eight subscribers  to  the  public  baths  of  Paris,  Bordeaux,  and  Mar- 
seilles, only  two  deaths  among  them  were  ascribed  to  cholera.  We 
doubt  whether  there  exists  a more  effectual  preventive  to  disease  of 
every  kind,  and  a greater  promotor  of  good  health  at  all  times,  than 
the  practice  of  bathing. 

It  is  said  that  a person  who  may  be  in  fear  of  having  received  in- 
fection of  any  kind,  as  for  instance,  having  visited  a fever  patient, 
should  speedily  plunge  into  a warm  bath,  suffer  perspiration  to  ensue, 
and  then  rub  dry,  dress  securely  to  guard  against  taking  cold,  and 
finish  off  with  a cup  of  strong  tea  by  the  fire.  If  the  system  has  im- 
bibed any  infectious  matter,  it  will  certainly  be  removed  by  this  pro- 
cess, if  it  be  resorted  to  before  the  infection  has  time  to  spread  over 
the  system.  And  even  if  some  time  has  elapsed,  the  drenching  per- 
spiration that  may  be  induced  in  a hot  bath  will  be  pretty  sure  to  re- 
move it.  But  we  do  not  recommend  habitual  water  drinking  or  warm 
bathing,  for  both  are  weakening  if  injudiciously  practiced. 

Bathing  is  good  for  robust  people ; but  thin,  lean,  cold  people  should 
be  cautious  and  chary  in  the  use  of  the  cold  bath.  It  is  weakening, 
as  every  one  knows  from  the  sensations  experienced.  Boys  often  in- 
jure themselves  severely  by  frequent  bathing.  It  is  only  good  when 
felt  to  be  bracing  and  strengthening.  It  sometimes  occasions  a deaf- 
ness, when  the  water  gets  into  the  ear,  and  cannot  be  easily  expelled. 
Physicians  are  very  indiscriminate  in  their  bath  prescriptions,  and 
very  unwise.  W e have  known  many  cases  in  which  their  advice  has 
proved  most  injurious.  Let  every  man  follow  his  own  judgment,  and 
not  blindly  follow  a rule.  Bemember  that  this  is  the  era  of  private 
judgment,  and  every  man  is  called  upon  to  exercise  it.  Some  are 
strengthened  by  bathing,  and  washing  or  rubbing  with  a wet  towel 
is  sometimes  conducive  to  health,  when  bathing  is  not.  Sadt-water 
bathing  is  good  for  some  people,  and  bad  for  others.  Every  man 
must  experiment  in  regard  to  it  for  himself. 


948 


PRACTICAL  CYCLOPAEDIA. 


The  medical  authorities  of  the  French  Army  especially  recommend 
that  men  inclined  to  disease  of  the  chest  should  be  continually  made 
to  swim.  M.  le  Docteur  Dulon,  the  head  of  the  medical  department, 
attributes  the  following  effects  on  the  organs  of  respiration  to  swim- 
ming : 

“ A swimmer  wishing  to  proceed  from  one  place  to  another,  is 
obliged  to  deploy  his  arms  and  legs  to  cut  through  the  liquid,  and 
beat  the  water  with  them  to  sustain  himself.  It  is  to  the  chest,  as 
being  the  central  point  of  sustentation,  that  every  movement  of  the 
limbs  responds.  This  irradiation  of  the  movements  of  the  chest,  far 
from  being  hurtful  to  it,  is  beneficial ; for,  according  to  a sacred  phy- 
siology, the  more  an  organ  is  put  into  action  the  more  vigor  and  ap- 
titude it  will  gain  to  perform  its  functions.  Applying  this  principle 
to  natation,  it  will  easily  be  conceived  how  the  membranes  of  the  chest 
of  a swimmer  acquire  development — the  pulmonary  tissues  firmness, 
tone  and  energy.” 


DISINFECTANTS. 

There  are  three  classes  of  disinfectants  : the  first  removes  the  of- 
fensive odors  by  absorbing  them,  the  second  by  destroying  them,  and 
the  third  prevent  their  formation.  The  most  powerful  of  the  first 
class  is  charcoal,  of  the  second  chlorine,  and  of  the  third  sulphurous 
acid.  This  prevents,  or  at  least  retards,  the  decay  of  vegetable  wetter. 

So  far  as  we  now  recollect  there  is  not  a single  substance  which  on 
being  filtered  through  charcoal  will  not  be  deprived  of  its  flavor  and 
odor.  The  substance  coming  next  to  charcoal  in  its  power  of  absorb- 
ing various  odors  is  water.  The  power  of  water  to  act  as  a disinfect- 
ant can  be  made  available  in  many  circumstances : it  is  especially  use- 
ful in  chambers  of  the  sick,  as  a dash  of  water  in  any  vessel  standing 
in  the  room  will  render  it  inoffensive.  Mr.  Turnbull,  of  Glasgow, 
covered  three  hundred  and  fifty  dead  horses  with  charcoal,  and  no  un- 
pleasant odor  was  emitted  from  them.  He  also  placed  the  body  of  a 
dog  in  a wooden  box,  for  more  than  six  months,  in  which  he  put 
layer  of  charcoal,  and  covered  it  over  with  another  layer,  of  a few 
inches  in  depth.  The  box  was  left  uncovered  in  his  laboratory,  from 
which  no  offensive  smell  was  ever  discovered.  The  property  of  char- 
coal to  restore  sweetness  to  tainted  meat  was  shown  by  Lowitz,  when 
at  St.  Petersburg,  in  1786.  Charcoal  is  the  best  known  substance 


DISINFECTANTS. 


949 


Tor  absorbing  foul  gases  and  preventing  feted  smells  arising  from 
sewers. 

During  warm  weather  decaying  organic  substances  near  dwellings 
emit  offensive  and  unhealthy  gases.  In  situations  where  the  putrid 
substances  cannot  be  removed,  disinfectants  should  be  employed  for 
neutralizing  their  effects.  The  common  gas  which  is  emitted  from 
sinks  and  sewers  is  sulphuretted  hydrogen.  It  has  a peculiar  nauseous 
fetid  odor,  resembling  that  of  rotten  eggs,  and  produces  nausea,  head- 
ache, faintness,  and  loss  of  appetite,  when  inhaled  for  a moderate 
length  of  time.  The  chloride  of  lime  is  a most  convenient  substance 
to  use  a*,  & disinfectant.  It  may  be  sprinkled  in  the  solid  state  among 
the  decaying  substances,  or  it  may  be  placed  where  the  chlorine  will 
evaporate  into  the  atmosphere,  and  combine  with  the  feted  gas,  or  it 
may  be  mixed  with  water  and  sprinkled  over  floors  or  poured  into 
sinks.  Chloride  of  zinc  has  also  been  used  extensively.  One  pint  of 
the  liquor  01  chloride  of  zinc,  in  one  pailful  of  water.  This  is  per- 
haps the  most  effective  of  anything  that  can  be  used,  and  when  thrown 
upon  decayed  vegetable  matter  of  any  description,  will  effectually 
destroy  all  offensive  odors.  Fresh  slaked  lime  is  also  used  as  a disin- 
fectant, but  for  families  to  use  in  sinks  copperas  is  about  the  best  sub- 
stance that  can  be  employed.  Three  or  four  pounds  of  copperas,  (sul- 
phate of  iron)  dissolved  in  a pailful  of  water  will,  in  many  cases  be 
sufficient.  Any  of  these  will  be  found  efficacious  in  removing  offen- 
sive smells  from  damp,  mouldy  cellars,  yards,  pools  of  stagnant  water, 
decaying  vegetable  matter,  &c.,  while  their  cost  is  but  a trifle. 

A very  cheap  disinfecting  powder  is  now  in  use  in  France,  and 
French  physicians  say  it  is  a perfect  deodorizer  of  sinks  and  other 
foul-smelling  places,  and  also  of  all  the  wounds,  or  sickening  odors  of 
the  hospital.  It  is  composed  as  follows : To  one  hundred  parts  of 
powdered  gypsum  (plaster  Paris)  add  one  to  three  parts  of  coal  tar 
(from  the  gas  works,)  and  thoroughly  mix  the  tar  and  plaster  in  a 
mortar  or  hand  mill,  or  by  any  other  convenient  means,  and  make 
ready  for  use  in  powder  or  solution.  Two  pounds  of  the  powder  are 
sufficient  to  dissolve  in  twenty  gallons  of  water,  and  from  one  to  two 
pints  each  day  of  this  water,  it  is  stated,  will  completely  deodorize  all 
the  fecal  matters  of  a small  family.  A mere  morsel  of  the  powder 
will  render  a pint  of  feted  water  fit  for  use.  A sprinkling  of  the 
powder  or  solution  deodorizes  a stable  or  a pile  of  decaying  vegetable 
matter.  Such  are  the  statements  published  of  this  cheap  disinfector, 
The  truth  of  its  value  is  certainly  worth  inquiring  after,  by  practical 
experiment. 


950 


PRACTICAL  CYCLOPAEDIA. 


It  is  also  said  that  as  a disinfecting  agent,  to  scatter  around  premi- 
ses affected  with  any  unpleasant  odor,  nothing  is  better  than  a mix- 
ture of  four  parts  dry  ground  plaster  of  Paris  to  one  part  fine  charcoal, 
by  weight.  All  sorts  of  glass  vessels  and  other  utensils  may  be 
effectually  purified  from  offensive  smells  by  rinsing  them  with  charcoal 
powder  after  the  grosser  impurities  have  been  scoured  off  with  sand 
and  soap. 

The  London  Medical  Gazette  says  that  coffee  i?  the  most  powerful 
means  not  only  of  rendering  animal  and  vegetable  effluvia  innoxious, 
but  of  actually  destroying  them.  The  best  mode  of  using  the  coffee 
as  a disinfectant,  is  to  dry  the  raw  bean,  pound  it  in  a mortar,  and 
then  roast  the  powder  on  a moderately  heated  iron  plate,  until  it  as- 
sumes a dark  brown  tint,  and  it  is  fit  for  use.  Then  sprinkle  it  in 
sink  or  cesspools,  or  lay  it  on  a plate  in  the  rooms  which  you  wish  to 
have  purified.  Coffee  acid  or  coffee  oil  acts  more  readily  in  minute 
quantities.  Coffee  dried  and  pulverized  then  sprinkled  on  an  iron 
shovel  or  plate  not  quite  red  hot  will  fumigate  a room  of  all  animal 
effluvia  in  half  a minute. 

A saucer  full  of  chloride  of  lime,  moistened  with  a few  drops  of 
vinegar  and  water,  will  purify  the  atmosphere  of  a sick  room  in  a few 
moments.  The  effluvia  of  a sick  room,  if  not  of  a contagious  charac- 
ter, may  be  removed  by  placing  on  a shallow  dish  on  the  floor  two  or 
three  sliced  onions  and  changing  them  every  three  or  four  hours. 


THE  BODY  AND  THE  MIND. 

By  the  exercise  of  a very  little  reflection  we  shall  discover  that  the 
mind  and  body  are  both  dependent  on  each  other.  The  mind,  more 
especially,  upon  the  physical  structure ; for  without  stimulant  from 
bodily  vigor,  the  brain  refuses  to  work  and  thought  is  paralyzed. 
These  are  trueisms,  and  are  not  put  forth  as  embodying  any  new  and 
startling  doctrine.  They  are  so  true  that  all  thinking  men  know  the 
force  of  the  remarks,  even  if  they  fail  to  take  any  steps  to  practice 
what  is  suggested  by  them  ; for  when  a man  is  told  that  his  mind  is 
weak,  it  implies  bodily  waste,  and  he  must  of  necessity  recruit  the 
one  to  improve  the  other.  This  article  is  no  plea  for  gymnasia,  or 
other  similar  institutions ; in  fact  we  look  upon  these  as  the  last  re- 
sort for  restoring  lost  animal  strength,  and  invigorating  the  wasted 
tissues  and  muscles  of  the  body.  Bather  do  we  seek  in  these  lines  to 


THE  BODY  AND  THE  MIND. 


951 


impress  upon  every  person  engaged  in  sedentary  pursuits,  the  abso- 
lute need  that  exists  for  sensible  and  diverting  bodily  activity. 

How  does  the  case  stand ; how  do  men  in  general  spend  the  few 
hours  they  can  spare  from  business  ? Let  the  reader  look  around 
among  his  acquaintance,  or  ask  himself,  and  he  can  see  clearly  that 
but  few  persons  give  the  attention  they  ought  to  this  subject.  One 
individual  for  instance  stands  all  day  in  his  store,  bends  over  his  desk, 
and  wearies  out  his  body  and  mind  by  close  attention  to  business. 
Possibly,  at  five  o’clock  he  goes  home,  because  he  can’t  stand  the 
strain  any  longer : what  does  he  do  then  ? He  plays  five  minutes 
with  his  baby,  or  else  dozes  in  the  corner  over  a newspaper,  all  doubled 
up  like  a jack-knife.  Still  other  men  of  business  snatch  a hasty  min- 
ute to  dine,  and  come  home  at  night,  only  to  pore  over  ledgers  and 
business  accounts  without  end.  These  plans  may  be  very  excellent 
ones  to  get  riches  by,  but  there  are  demands  of  the  body  to  be  atten- 
ded to,  which  neglected,  all  the  wealth  in  the  world  cannot  compen- 
sate for.  The  obvious  remedy  is  to  give  each  function  and  organ  of 
the  body  its  proper  degree  of  care.  The  millionaire  will  not  consent 
that  his  horses  shall  stand  idle  in  the  stable,  for  he  knows  that  by  so 
doing  they  lose  in  beauty  and  spirit;  yet  he  denies  to  his  own  body 
what  he  recognizes  as  indispensable  for  the  animal,  and  suffers  his  en- 
ergies to  waste  for  want  of  use.  The  mechanic  who  has  an  overabun- 
dance of  muscular  exercise,  requires  intellectual  food,  that  his  brains 
may  develop  and  his  ideas  be  enlarged  : while  the  reverse  is  true  of 
literary  men. 

In  the  beginning  of  this  article  we  mentioned  gymnasia,  and  their 
influence  ; we  think  that  one  great  feature  in  developing  our  frames 
is  too  often  overlooked,  and  that  is  the  degree  of  interest  or  sympathy 
an  individual  has,  in  his  efforts  to  become  robust.  Most  persons  will 
concede  that  if  a man  forces  himself  to  walk  about  in  a pen,  open  to 
air  and  sunlight,  for  a certain  period,  he  will  not  necessarily  present 
a picture  of  health  : and  that  mere  tramping  over  a stated  number  of 
miles  may  not  always  bring  him  in  sight  of  the  fountains  of  youth. 
But  let  nature  inspire  the  heart  of  man  with  all  her  beautiful  sights 
and  sounds  ; let  him  feel  the  sweet  influences  of  the  landscape  filling 
his  heart  with  joy  and  gratitude ; and  then  a walk  of  half  a mile  is 
better  for  his  body  than  five  miles  under  other  circumstances.  It  is 
not  so  much  what  we  do  for  the  restoration  of  lost  physical  energy, 
as  how  we  do  it.  Active  exercise  is  in  fact  only  another  name  for  re- 
creation, and  that  this  is  imperatively  necessary  to  a healthy  body  all  will 
admit.  Outraged  nature  inflicts  sore  present  punishment  upon  men 


952 


PRACTICAL  CYCLOPAEDIA. 


for  the  neglect  of  this  law,  as  future  unhappiness,  in  a line  of  degen- 
erated and  figuratively  emasculated  descendants. 


EXERCISE. 

The  wide-spread  fallacy  that  if  a person  be  able  to  live  without 
work  it  is  his  right  and  privilege  to  lead  an  inactive  life,  is  an  error 
as  fatal  in  its  effects  on  health  as  it  is  fallacious  in  principle. 

Providence  has  s o ordered  it,  that  a state  of  rest  and  inaction,  how- 
ever it  may  flatter  our  indolence,  should  be  productive  of  many  incon- 
veniences; that  it  should  generate  such  disorders,  as  may  force  us  to 
have  recourse  to  some  labor,  as  a thing  absolutely  requisite  to  make 
us  pass  our  lives  with  tolerable  satisfaction ; for  the  nature  of  rest  is 
to  suffer  all  the  parts  of  our  bodies  to  fall  into  a relaxation,  that  not 
only  disables  the  members  from  performing  their  functions,  but  takes 
away  the  vigorous  tone  of  fibre  which  is  requisite  for  carrying  on  the 
natural  and  necessary  secretions. 

At  the  same  time,  that,  in  this  languid  and  inactive  state,  the  nerves 
ire  more  liable  to  the  most  horrid  convulsions,  than  when  they  are 
ufficiently  braced  and  strengthened.  Melancholy,  dejection,  and 
despair,  and  often  self-murder,  is  the  consequence  of  the  gloomy  view 
we  take  of  things  in  this  relaxed  state  of  the  body. 

The  best  remedy  for  all  these  evils  is  exercise  or  labor;  and  labor  is 
a surmounting  of  difficulties,  an  exertion  of  the  contracting  power  of 
the  muscles ; and  as  such,  resembles  pain,  which  consists  in  tension  or 
contraction,  in  everything  but  degree.  Labor  is  not  only  requisite  to 
preserve  the  coarser  organs  in  a state  fit  for  their  functions;  but  it  is 
equally  necessary  to  the  finer  and  more  delicate  organs,  on  which, 
and  by  which,  the  imagination,  and  perhaps  the  other  mental  powers 
act. 

Throughout  all  nature,  want  of  motion  indicates  weakness,  corrup- 
tion, inanimation,  and  death.  Trenck,  in  his  damp  prison,  leaped 
about  like  a lion,  in  his  fetters  of  seventy  pounds  weight,  in  order  to 
preserve  his  health ; and  an  illustrious  physician  observes:  “ I know 
not  which  is  most  necessary  for  the  support  of  the  human  frame — food 
or  motion.  Were  the  exercise  of  the  body  attended  to  in  a corres- 
ponding degree  to  that  of  mind,  men  of  learning  would  be  more 
healthy  and  vigorous — of  more  general  talents — of  more  ample  practi- 
cal knowledge — more  happy  in  their  domestic  lives — more  enterp 


EXERCISE. 


953 


sing  and  attached  to  their  duties  as  men.  In  fine,  with  propriety  it 
may  be  said,  that  the  highest  refinement  of  mind,  without  improve- 
ment of  the  body,  can  never  present  anything  more  than  half  a human 
being.” 

Exercise  consists  of  the  regular  and  successive  activity  of  every 
organ  and  function. 

“To  build  up  a good  constitution,”  says  Dr.  Hall,  “we  must  take 
good  care  of  what  we  have,  and  add  to  it,  by  pretty  hard  work  and 
moderate  thought,  until  the  age  of  forty-five ; then  there  should  be 
less  work  and  more  thought.  Bodily  labor  consolidates  the  constitu- 
tion up  to  forty-five ; then,  mental  labor  preserves  it,  keeps  it  good  to 
the  verge  of  fourscore  years,  if  the  bodily  activities  are  very  moder- 
ate. As  witness  Humboldt,  who  was  a great  traveler  in  early  life ; 
but  from  fifty  to  ninety  a great  student.  Many  similar  instances  will 
occur  to  intelligent  minds.  The  general  idea  is  of  great  practical  im- 
portance. Work  hard  until  forty-five;  think  hard  after,  and  all  the 
while  be  1 temperate  in  all  things.’  This  is  the  way  to  live  long.” 

Judge  Bates,  of  Missouri,  who  came  very  near  being  a candidate 
for  the  Presidency,  recently  made  the  following  statement:  “For 
nearly  forty  years  I have  made  it  a rule  to  work  from  one  to  three 
hours  each  day  in  the  open  air,  and  I find  myself  in  a good  state  of 
health,  at  an  advanced  age,  which  I attribute  in  a great  measure  to 
this  exercise.” 

Dr.  Merwin,  in  his  book  on  mental  diseases,  says  : “ Lately,  I con- 
versed with  a veteran  in  literature  and  years,  whose  powers  of  mind 
no  one  questions,  however  they  may  differ  from  him  in  speculative 
points.  This  gentleman  has  preserved  the  health  of  his  body  and  the 
soundness  of  his  mind,  through  a long  course  of  multifarious  and  often 
depressing  circumstances,  by  a steady  perseverance  in  the  habit  of 
walking  every  day.  He  has  survived,  for  a long  period,  almost  all 
the  literary  characters  who  were  his  cotemporaries  at  the  time  when 
his  own  writings  excited  much  public  attention;  and  almost  all  of 
them  have  dropped  into  the  grave,  one  alter  another,  while  he  has 
continued  on  in  an  uninterrupted  course.  But  they  were  men  of  far 
less  regular  habits,  and  I am  obliged  to  add,  of  much  less  equanimity 
of  mind.  Yet  the  preservation  of  his  equanimity  has,  I verily  be- 
lieve, been  insured  by  the  unvaried  practice  to  which  I have  referred, 
and  which  in  others  would  prove  equally  available,  if  steadily  pur- 
sued.” 

Three  principal  points  in  the  manner  of  taking  exercise  are  neces- 
sary to  be  attended  to  : 1.  The  kind  of  exercise.  2.  The  proper  time 


954 


PRACTICAL  CYCLOPAEDIA. 


for  exercise.  3.  The  duration  of  it.  With  respect  to  the  kinds  0) 
exercise,  the  various  species  of  it  may  he  divided  into  active  and  pas 
Rive.  Among  the  first,  which  admit  of  being  considerably  diversi- 
fied, may  be  enumerated  walking,  running,  leaping,  swimming,  riding, 
fencing,  the  military  exercise,  different  sorts  of  athletic  games,  &c. 
Among  the  latter,  or  passive  kinds  of  exercises,  may  be  comprised, 
riding  in  a carriage,  sailing,  friction,  swinging,  &c. 

The  first,  or  active  exercises,  are  more  beneficial  to  the  middle- 
aged,  to  the  robust  in  general,  and  particularly  to  the  corpulent  and 
the  plethoric. 

The  second,  or  passive  kinds  of  exercise,  on  the  contrary,  are  better 
calculated  for  children ; old,  dry,  and  emaciated  persons  of  a delicate 
and  debilitated  constitution ; and  particularly  to  the  asthmatic  and 
consumptive. 

The  time  at  which  exercise  is  most  proper  depends  on  such  a varie- 
ty of  concurrent  circumstances,  that  it  does  not  admit  of  being  regu- 
lated by  any  general  rules,  and  must,  therefore,  be  collected  from  the 
observations  made  on  the  effects  of  air,  food,  drink,  &c. 

With  respect  to  the  duration  of  exercise,  there  are  other  particu- 
lars, relative  to  a greater  or  less  degree  of  fatigue  attending  the  dif- 
ferent species  and  utility  of  it,  in  certain  states  of  the  mind  and  body, 
which  must  determine  this  consideration  as  well  as  the  preceding. 

That  exercise  is  to  be  preferred,  which,  with  a view  to  brace  and 
strengthen  the  body,  we  are  most  accustomed  to,  as  any  unusual  one 
may  be  attended  with  a contrary  effect.  Exercise  should  be  begun 
and  finished  gradually,  never  abruptly.  Exercise  in  the  open  air  has 
many  advantages  over  that  used  within  doors.  To  continue  exercise 
until  a profuse  perspiration,  or  a great  degree  of  weariness  takes  place, 
is  far  from  being  wholesome.  In  the  forenoon,  when  the  stomach  is 
not  too  much  distended,  muscular  motion  is  both  agreeable  and  health- 
ful ; it  strengthens  digestion,  and  heats  the  body  less  than  with  a full 
stomach,  and  a good  appetite  after  it,  is  a proof  that  it  has  not  been 
carried  to  excess.  But  at  the  same  time,  it  should  be  understood,  that 
it  is  not  advisable  to  take  violent  exercise  immediately  before  a meal, 
as  digestion  might  thereby  be  retarded.  Neither  should  we  sit  down 
to  a substantial  dinner  or  supper  immediately  on  returning  from  a fa^ 
tiguing  walk,  at  a time  when  the  blood  is  heated,  and  the  body  in  a 
state  of  perspiration  from  previous  exertion,  as  the  worst  consequen- 
ces may  arise,  especially  where  cooling  dishes,  salad,  or  a glass  of  cold 
drink,  is  begun  with.  Exercise  is  always  hurtful  after  meals,  from  its 
impeding  digestion,  by  propelling  those  fluids  too  much  toward  tha 


EXEKCISE. 


955 


surface  of  the  body  which  are  designed  for  the  solution  of  the  food  in 
the  stomach. 

As  a caution  against  violent  physical  exercise  I will  quote  the  chief 
medical  lecturer  of  London,  whose  practice  lies  very  much  amongst 
the  upper  classes.  He  says  that  almost  all  aristocratic  young  men  who 
have  been  to  Oxford  or  Cambridge,  and  especially  those  who  have 
meddled  much  in  pulling  at  boat  races,  have  returned  from  their  Uni- 
versity, affected  with  diseased  blood  vessels,  and  very  many  with  dis- 
eased or  dilated  heart,  brought  on  by  the  undue  excitement  of  the  cir- 
culation, induced  by  pulling  at  these  boating-matches. 

For  persons  predisposed  to  consumption,  and  whose  lungs  are  al- 
ready weak,  we  should  recommend  exercises  less  violent  than  those  of 
the  gymnasium.  Pure  air  by  night  and  day,  well-cooked,  nutritious 
food,  cheerful  company  and  gentle  exercise,  seem  to  be  the  most  hope- 
ful remedies.  Ho  drugs.  Drugs  are  the  bane  of  weakly  constitu- 
tions. If  you  cannot  save  your  life  without  them,  you  cannot  prolong 
it  with  them.  Natural  exercises  are  incomparably  superior  to  artifi- 
cial, for  the  purposes  of  physical  education,  because  of  the  greater  de- 
gree of  spirit  and  vigor  with  which  the  student  engages  in  them.  It 
appears  that  in  nearly  all  the  educational  institutions  in  England,  the 
gymnasium  has  been  deserted  for  the  play-ground. 

Every  lady  who  can  possibly  do  it,  ought  to  walk  in  the  open  air 
from  one  to  two  hours  every  day.  If  suitable  clothing  were  worn, 
and  especially  if  the  feet  were  properly  protected,  a daily  walk,  even 
in  winter,  would  be  more  conducive  to  health  and  loveliness  than  all 
the  panaceas  or  prescriptions  ever  concocted.  It  would  give  elasticity 
to  the  step,  bloom  to  the  cheek,  brilliancy  to  the  eye,  gay  spirits, 
brightness  of  intellect,  sound  slumbers.  Vitality  would  be  strong  and 
high ; the  deficiency  of  which,  in  most  cases,  is  the  beginning  of  con- 
sumption. The  lungs,  too,  would  have  needful  play,  for  no  one  can 
go  out  on  a bracing  winter  morning  without  inflating  the  lungs  to  the 
fullest,  and  the  air  at  such  times  is  always  the  purest. 

Walking,  for  young  and  active  people,  i-s  by  far  the  best  exercise ; 
riding  is  good  for  the  elderly,  the  middle  aged,  and  invalids.  The 
abuse  of  these  exercises  consists  in  taking  them  when  the  system  is 
exhausted  more  or  less  by  previous  fasting  or  by  mental  labor.  Some 
persons  injudiciously  attempt  a long  walk  before  breakfast  under  the 
belief  that  it  is  conducive  to  health.  Others  will  get  up  early  to  work 
three  hours  at  some  abstruse  mental  toil.  The  effect  in  both  instan- 
ces is  the  same ; it  subtracts  from  the  powers  of  exertion  in  the  after 
part  of  the  day.  A short  saunter  or  some  light  reading  before  this 


956 


PRACTICAL  CYCLOPAEDIA. 


meal,  is  the  best  indulgence  of  the  kind ; otherwise  the  waste  occa- 
sioned by  labor  must  be  supplied  by  nourishment,  and  the  breakfast 
will  necessarily  become  a heavy  meal,  and  the  whole  morning’s  com- 
fort sacrificed  by  a weight  at  the  chest  from  imperfect  digestion  of 
food.  These  observations  apply  especially  to  elderly  persons,  who  are 
prone  to  flatter  themselves  into  the  persuasion  that  they  can  use  their 
mental  or  bodily  powers  in  age  as  in  youth. 

The  invariable  prescription  of  one  of  the  most  celebrated  English 
physicians,  to  an  invalid,  was,  “live  in  the  saddle.”  “ My  physician 
has  always  been  a horse”  was  the  answer  of  Rowland  Hill,  when 
asked  by  a medical  friend  what  physician  and  apothecary  he  employed 
to  be  always  so  well.  He  rode  a great  deal,  and  by  exercise  preserved 
vigorous  health. 

The  best  stimulant  in  the  world  is  oxygen.  The  way  to  take  it  is 
by  introducing  it  into  the  blood.  This  can  be  readily  done  by  taking 
large  quantities  of  pure  air  into  the  lungs.  Exercise  promotes  breath- 
ing; and  breathing  oxygenates  the  blood,  and  stimulates  the  brain  to 
the  highest  activity. 

The  way  to  keep  warm  in  Winter  is  the  best  way  to  keep  cool  in 
Summer — by  exercise,  sufficient  to  keep  up  a free  circulation  and  a 
liberal  perspiration.  It  is  warmer  to  sit  in  the  shade,  drinking  iced- 
juleps  and  fanning  one’s  self,  than  it  is  to  work  in  the  sunshine,  and 
refresh  the  inner  man  by  drinking  tepid  water.  Any  haymaker  or 
harvester  can  tell  you  that.  If  you  don’t  believe  it,  try  the  experi- 
ment and  you  will  find  out. 

We  advise  that  no  person  should  go  to  work  or  take  exercise  in  the 
morning  on  an  empty  stomach;  but  if  it  is  stimulated  to  action  by  a 
cup  of  coffee,  or  a crust  of  bread,  or  apple,  or  orange,  exercise  can  be 
taken  not  only  with  impunity,  but  to  high  advantage,  even  in  aU  chill 
and  fever  localities. 


EATING. 

Americans  as  a people  are  prone  to  eat  too  much  and  too  fast.  The 
advantages  of  temperate  living  are  well  set  forth  in  the  following: 
Solomon  tells  us  that  the  glutton  shall  come  to  poverty ; warns  us 
not  to  be  among  riotous  eaters  of  flesh;  and  even  bids  us  to  put  a 
knife  into  our  throats  if  we  be  men  given  to  appetite.  Jefferson  says 
that  “ No  man  ever  repents  eating  too  little.”  Sir  Isaac  Newton 


EATING. 


957 


very  often  dined  on  a ‘penny’s  worth  of  bread.  Abernethy  cured  his 
indigestion  and  regained  his  flesh  by  “ going  into  the  country,  where 
he  was  able  to  get  good  milk  and  eggs,  and  living  upon  three  ounces 
of  baked  custard  taken  three  times  a day,  with  no  drink  but  ginger- 
water.  On  this  quantity  of  food  he  regained  his  flesh  and  uniformly 
got  better.”  Marion  said  his  men  waxed  strong  and  valient  with  no 
food  but  sweet  potatoes,  no  drink  but  water,  and  no  shelter  but  the  sky. 
Besides  brown  bread,  the  Greek  boatmen  subsist  almost  solely  upon  their 
native  fruits — figs,  grapes  and  raisins.  They  are  the  most  nimble,  active, 
graceful,  cheerful,  and  even  the  merriest  people  in  the  world.  Grant  Thor- 
burn  attributed  his  cheerful  old  age  to  the  fact  that  he  “ never  eat 
enough,”  and  thousands  of  his  countrymen  are  wearing  out  their  bodies 
not  so  much  by  the  excess  of  business  or  the  multiplicity  of  cares,  as  by 
the  over-work  that  they  crowd  upon  them  in  digesting  surplus  food. 

Lord  Byron  once  told  a companion  that  if  some  demi-god  would  dic- 
tate to  us  just  how  much  we  ought  to  eat,  it  would  put  an  end  to  half 
the  miseries  of  the  race.  A Spanish  proverb  says : A little  in  the 
morning  is  enough ; enough  at  dinner  is  but  a little ; but  a little  at 
night  is  too  much.  If  you  wish  for  anything  like  happiness  in  the 
fifth  act  of  life,  says  a writer,  eat  and  drink  about  one-half  what  you 
could  eat  and  drink.  Always  rise  from  the  table  with  an  appetite,  and 
you  will  never  sit  down  without  one. 

Hall's  Journal  of  Health  says  that  the  most  common  way  to  a pre- 
mature grave  is  down  a man’s  throat.  Abernethy  used  to  tell  his  pu- 
pils that  all  human  diseases  sprang  from  two  causes — stuffing  and 
fretting.  So  long  as  men  are  imprudent  in  their  diet  and  business, 
doctors  and  lawyers  will  ride  in  carriages.  Surfeits  are  the  physi- 
cian’s agents.  So  are  all  irregularities. 

The  habit  of  eating  fast  and  carelessly  is  supposed  to  have  paralyzed 
Napoleon  on  two  of  the  most  critical  occasions  of  his  life — the  battles 
of  Borodino  and  Leipsic,  which  he  might  have  converted  into  decisive 
and  influential  victories  by  pushing  his  advantages  as  he  was  wont. 
On  each  of  those  occasions  he  is  known  to  have  been  suffering  from 
indigestion.  On  the  third  day  of  the  battle  of  Dresden,  too,  the  Ger- 
man novelist,  Hoffman,  who  was  present  in  the  town,  asserts  tnat  tne 
Emperor  would  have  done  much  more  than  he  did,  but  for  the  ejects 
of  a shoulder  of  mutton  stuffed  with  onions. 

Henry  Ward  Beecher  says,  I have  been  asked,  sometimes,  how  f 
could  perform  so  large  an  amount  of  work  with  apparently  so  little 
diminution  of  strength.  I attribute  my  power  of  endurance  to  a long 
formed  habit  of  observing,  every  day  of  my  life,  the  simple  laws  of 


958 


PRACTICAL  CYCLOPEDIA. 


health ; and  none  more  than  those  of  eating.  It  ceases  any  longer  to 
be  a matter  of  self-denial.  It  is  almost  like  an  instinct.  If  I have  a 
severe  tax  on  my  brain  in  the  morning,  I cannot  eat  heartily  at  break- 
fast. If  the  whole  day  is  to  be  one  of  exertion,  I eat  very  little  until 
the  exertion  is  over.  I know  that  two  forces  cannot  be  concentrated 
in  activity  at  the  same  time  in  the  body.  I know  that  when  the 
stomach  works,  the  brain  must  rest,  and  when  the  brain  works,  the 
stomach  must  rest.  If  I am  going  to  be  moving  about  out  of  doors 
a great  deal,  I can  give  a full  swing  to  my  appetite ; which  is  never 
exceedingly  bad.  But  if  I am  engaged  actively,  and  necessarily  in 
mental  labor,  I cannot  eat  much.  And  I have  made  eating  with  reg- 
ularity and  with  reference  to  what  I have  to  do  a habit  so  long,  that 
it  ceases  any  longer  to  be  a subject  of  thought.  It  almost  takes  care 
of  itself.  I attribute  much  of  my  ability  to  endure  good  work,  to  good 
habits  of  eating,  constant  attention  to  the  laws  of  sleep,  physical  ex- 
ercise, and  general  cheerfulness.  There  is  one  thing  more  to  be  said 
in  this  connection.  It  is  not  a matter  of  epicureanism  that  a man 
should  be  dainty  concerning  the  food  he  eats.  On  the  contrary,  I 
hold  that  a civilized  man  ought  to  be  civilized  in  his  cookery.  I sup- 
pose one  of  the  infallible  signs  of  the  millennium  will  be  & better  reg- 
ulated kitchen ; a kitchen  that  sends  out  food  that  will  not  mako 
Christian  men  sick. 

If  too  much  food  is  taken  the  stomach  cannot  convert  it  into  a per- 
fect blood  material,  hence  no  perfect  blood  is  made,  and  that  being 
mixed  with  the  other  blood  in  the  body  makes  the  whole  mass  of  blood 
impure;  hence,  after  an  over-hearty  meal  a person  “ feels  bad  all 
over.”  If  the  over-eating  is  habitual,  there  is  always  some  uncom- 
fortable symptom  complained  of.  Such  persons  are  never  well,  and 
although  they  may  eat  heartily,  they  do  not  get  strong  nor  fill  up  in 
flesh;  it  is  because  the  stomach  has  been  over- taxed,  and  has  not  the 
power  to  extract  the  nourishment  from  the  food. 

When  persons  do  not  get  strong,  although  they  eat  a great  deal, 
they  will  get  stronger  by  eating  one-half  less;  as  a sickly  servant  in 
attempting  to  do  a large  amount  of  work,  does  none  of  it  well,  where- 
as, if  the  task  were  a light  one,  the  whole  of  it  would  have  been  thor- 
oughly done.  When  any  uncomfortable  feeling  is  experienced  after 
eating,  it  is  because  some  article  does  not  “ agree  with  the  stomach,” 
that  is,  cannot  be  digested  by  it.  This  always  arises  from  quality  or 
quantity,  generally'  the  latter.  In  such  cases  take  less  and  less  until 
no  discomfort  is  produced ; if  no  special  change  is  observed,  it  is  be- 
cause the  quality  is  unsuited  to  the  condition  of  the  stomach,  or  the 


EATING. 


959 


general  system  does  not  require  it.  An  article  may  not  agree  with 
the  stomach  to-day,  but  may  agree  with  it  very  well  in  a few  days, 
weeks  or  months  afterward,  because  its  distinctive  elements  may  then 
be  needed  in  the  system.  Most  persons  instinctively  turn  away  from 
roast  pork  in  midsummer — it  would  make  them  sick — but  in  winter 
time,  when  the  thermometer  is  near  zero,  large  quantities  are  eaten 
with  a relish,  and  no  specific  discomfort  follows.  As  a general  rule, 
instinct  is  the  best  guide,  and  that  which  is  mostly  relished  is  the 
thing  which  should  be  eaten ; but  if  some  discomfort  invariably  fol- 
lows, it  should  be  omitted,  at  least  until  a change  of  air,  season  or  oc- 
cupation. It  is  a physical  and  moral  wrong  to  take  a single  mouthful 
when  really  it  is  not  wanted. 

The  finer  food  is  divided  or  cut  up  before  swallowed,  the  sooner,  the 
easier,  and  more  perfect  is  it  digested,  for  like  ice,  it  is  dissolved  from 
without,  inwards,  and  the  smaller  the  pieces,  the  sooner  they  are  melted. 

“ Bread  and  butter,”  and  milk,  are  the  only  two  articles  of  food 
which  have  all  the  elements  of  nutrition ; hence  from  childhood  to 
extreme  old  age,  we  are  never  tired  of  them. 

Much  of  our  conduct  depends,  no  doubt,  upon  the  character  of  the 
food  we  eat.  Perhaps,  indeed,  the  nature  of  our  meals  govern  the 
nature  of  our  impulses  more  than  we  are  inclined  to  admit,  because 
none  of  us  relish  well  the  abandonment  of  our  idea  of  free  agency. 
Bonaparte  used  to  attribute  the  loss  of  one  of  his  battles  to  a poor 
dinner,  which,  at  the  time  disturbed  his  digestion ; how  many  of  our 
misjudgments — how  many  of  our  deliberate  errors — how  many  of  our 
unkindnesses,  our  cruelties,  our  acts  of  thoughtlessness  and  reckless- 
ness, may  be  actually  owing  to  a cause  of  the  same  character  ? We 
eat  something  that  deranges  the  condition  of  the  system.  Through 
the  stomachic  nerve  that  derangement  immediately  affects  the  brain. 
Moroseness  succeeds  amiability ; and  under  its  influence  we  do  that 
which  would  shock  our  sensibility  at  any  other  moment.  Or,  per- 
haps, a gastric  irregularity  is  the  common  result  of  an  over-indul- 
gence in  wholesome  or  a moderate  indulgence  of  unsuitable  food. 
The  liver  is  afflicted.  In  this  affliction  the  brain  profoundly  sym- 
pathises. The  temper  is  soured ; the  understanding  is  narrow- 
ed; prejudices  are  strengthened;  generous  impulses  are  subdued; 
selfishness,  originated  by  physical  disturbances  which  perpetual- 
ly attack  the  mind’s  attention,  becomes  a chronic,  mental  disor- 
der; the  feeling  of  charity  dies  out;  we  live  for  ourselves  alone; 
we  have  no  care  for  others.  And  all  this  change  of  nature  :s  the 
consequence  of  an  injudicious  diet 


960 


PEACTICAL  CYCLOPAEDIA. 


The  two  objects  of  eating  as  to  men  and  women  are  to  give  vigor 
to  the  body  and  to  keep  it  warm ; hence  all  food  contains  two  princi- 
ples in  greater  or  less  proportions,  according  to  its  quality — to  wit, 
nutrition  and  warmth.  We  need  nourishment  all  the  year  round, 
hence  we  must  all  the  year  round  eat  food  which  contains  nourishment, 
that  is,  the  flesh- forming  principle ; but  in  warm  weather  the  food 
which  contains  the  most  mere  fuel,  should  be  to  a certain  extent  cur- 
tailed, otherwise  we  will  create  too  much  heat  within  us,  and  that  is 
fever,  whose  victims  are  counted  by  millions  every  year,  this  excess 
of  heat,  this  fever,  being  generated  by  eating  food  which  contains  more 
warmth,  more  fuel,  called  carbon  by  chemists,  than  the  season  of  the 
year  requires.  To  a certain  extent  nature  regulates  the  demand  and 
supply  by  diminishing  the  appetite  as  the  warm  weather  approaches; 
but  many  misinterpret  her  endeavors,  and  because  they  find,  as  Spring 
comes  on,  their  appetites  are  not  as  vigorous  as  they  were  a few  weeks 
earlier,  begin  to  take  alarm,  think  they  are  going  to  get  sick,  unless 
they  can  get  up  the  appetite  of  kind  Winter.  The  general  lessons 
for  Spring  are,  eat  only  when  you  are  hungry,  and  to  the  extent  of 
satisfying  an  unstimuiated  appetite ; eat  less  of  carbonaceous  food, 
such  as  meats,  fats,  oils,  syrups,  &c.,  and  more  of  cooling  articles, 
such  as  green  salads,  vegetables,  berries,  fruits  and  whatever  has  a 
natural  tartness  or  acidity,  there  being  little  or  no  carbon  or  heat  in 
them ; but  they  contain  as  much  nutriment  as  the  system  requires. 

Be  cheerful  at  your  meals.  The  benefit  derived  from  food  taken, 
depends  very  much  upon  the  condition  of  the  body  while  eating.  If 
taken  in  a moody,  cross,  or  despairing  condition  of  the  mind,  digestion 
is  much  less  perfect  and  slower  than  when  taken  with  a cheerful  dis- 
position. The  very  rapid  and  silent  eating,  too  common  among  Ameri- 
cans, should  be  avoided,  and  some  topic  of  interest  introduced  at 
meals  that  all  may  partake  in,  and  if  a hearty  laugh  is  occasionally 
indulged  in,  it  will  be  all  the  better.  Mirth  is  a medicine.  It  is  not 
uncommon  that  a person  dining  in  pleasant  and  social  compan’y  can 
eat  and  digest  well  that  which  when  eaten  alone  and  the  mind  absorb- 
ed in  some  deep  study  or  brooding  over  cares  and  disappointments, 
would  be  long  undigested  in  the  stomach,  causing  disarrangement  and 
pain,  and  if  much  indulged  in,  become  the  cause  of  permanent  and  ir- 
reparable injury  to  the  system. 

HOW  TO  KEEP  THE  CHILDEEN  HEALTHY. 

The  American  Agriculturist  says  : “ The  mortality  among  the  chil- 


EATING. 


961 


dren  in  our  cities,  as  well  as  in  the  country,  is  sad  to  contemplate. 
Is  there  any  necessity  of  this  ? Are  all  these  children  sent  into  the 
world  to  be  thus  early  cut  down  ? Are  not  nine  out  of  ten  of  these 
early  deaths  the  result  of  ignorance  ? What  parents  ever  lost  a child 
except  by  accident,  without  thinking,  “ If  I had  treated  it  differently, 
it  would  not  have  died?”  The  loss  of  our  own  three  first-born  has 
led  us  to  think  much  upon  this  topic,  and  three  almost  always  healthy 
living  ones  are  evidence  that  our  studies  on  the  subject  have  not  been 
in  vain.  A few  hints  on  the  topic  may  not  be  without  use. 

“Elsewhere,  we  have  given  some  hints  on  the  sleep  of  children. 
Next  to  securing  a plenty  of  sound  sleep,  or  rather  before  it,  we  place 
the  proper  preparation  of  food.  The  kind  of  food  they  eat  is  not  of 
half  so  much  consequence  as  the  manner  of  its  preparation.  Give  a 
child  a hard  apple  and  let  him  swallow  it  in  pieces  from  the  size  of  a 
large  pea  upward.  The  result  will  be,  that  the  lumps  will  be  partly 
worn  off  by  the  coats  of  the  stomach,  and  partly  dissolved  by  the  gas- 
tric juice;  but  after  a time,  the  remaining  portion  of  the  lumps  will 
be  forced  down  into  the  intestines  and  go  through  the  whole  length 
of  fifteen  to  twenty  feet,  producing  at  least  griping  and  irritation  all 
the  way,  if  not  diarrhea  or  dysentery.  But  first  scrape  or  mash  the 
apple  to  a fine  pulp,  and  it  may  then  be  eaten  with  impunity,  and 
with  benefit,  if  ripe  or  nearly  so. 

“Feed  a child  on  boiled  potatoes  cut  up,  or  on  potatoes  coarsely 
mashed  and  fried  in  fat,  and  you  will  be  pretty  sure  to  find  more  or 
less  of  lumps  of  potatoes  remaining  undigested.  How  can  it  be  other- 
wise than  that  these  lumps  must  have  produced  irritation  in  the  intes- 
tines? But  mash  these  same  potatoes  finely  before  feeding  them,  and 
then  the  fine  material  will  be  digested  and  afford  nutriment  instead  of 
giving  uneasiness  and  pain,  “ under  the  apron.” 

“The  same  holds  true  of  most  meats.  Cut  up  fine — as  fine  as  shot 
almost — they  will  be  digested  and  produce  nourishment ; while  if  fed 
in  coarse  pieces,  they  will  lie  in  the  stomech,  like  a meat  poultice  on 
the  outside,  the  cause  of  uneasiness  if  not  of  partial  inflammation. 
Feed  raisins  and  nuts  to  children,  and  unless  very  strong  and  vigor- 
ous, the  chances  are  that  they  will  induce  immediate  sickness  ora 
weakened  system,  liable  to  be  affected  by  the  first  change  of  heat  and 
cold. 

“Chop  these  same  raisins  or  nuts  finely,  reducing  them  almost  to 
powTder,  and  they  may  be  eaten  in  moderate  quantity  with  impunity. 
These  remarks  apply  to  all  kinds  of  food,  and,  in  a measure,  to  grown 

people  as  well  as  children. 

61 


962 


PRACTICAL  CYCLOPAEDIA. 


“ Many  persons  are  over  nice  or  anxious  as  to  what  their  children 
eat,  and  otten  reduce  them  to  skeletons,  or  unfit  them  for  a vigorous 
resistance  of  colds  and  malaria  diseases  by  feeding  them  on  toast  or 
rice,  weak  gruel,  &o.  Give  them  rather  a fair  supply  of  hearty  food 
so  finely  reduced  that  it  will  be  quickly  digested  in  the  stomach , and  they 
will  grow  vigorous  and  be  able  to  withstand  the  changes  of  climate, 
and  the  exposures  to  which  they  are  ever  liable.  Mothers,  consider 
these  things,  and  see  if  they  are  not  true  and  in  accordance  with 
reason.” 

If  we  will  train  up  our  offspring  in  the  free  and  early  use  of  fresh 
meat,  says  Graham,  and  accustom  them  to  high-seasoned  food  and 
richly  prepared  dishes,  and  learn  them  to  drink  tea,  coffee  and  wine, 
and  effeminate  their  bodies  with  feather  beds  and  tight  and  enerva- 
ting dress,  we  shall  be  more  indebted  to  their  want  of  opportunity  to 
sin  than  anything  else,  for  the  preservation  of  their  bodily  health  and 
chastity. 


FRUITS  AS  FOOD. 

Halls  Journal  of  Health  recommends  apples  as  a healthful  article 
of  food,  and  says  that  if  taken  freely  at  breakfast,  with  coarse  bread 
and  butter,  without  meat  or  flesh  of  any  kind,  they  have  an  admirable 
effect  on  the  general  system,  often  removing  constipation,  counteracting 
acidities,  and  cooling  off  febrile  conditions  more  effectually  than  the 
most  approved  medicines.  Solomon  says  “Comfort  me  with  apples.” 

By  an  arrangement  of  Providence,  as  beautifnl  as  it  is  benign,  the 
fruits  of  the  earth  are  ripening  during  the  whole  Summer.  From  the 
delighful  strawberry  on  the  opening  of  Spring,  to  the  luscious  peach 
of  the  Fall,  there  is  a constant  succession  of  delightful  aliments; 
made  delightful  by  that  Power,  whose  loving  kindness  is  in  all  his 
works,  in  order  to  stimulate  us  to  their  highest  cultivation,  connect- 
ing with  their  use  also,  the  most  health-giving  influences. 

It  is  a beautiful  fact  that  while  the  warmth  and  exposures  of  Sum- 
mer tend  to  biliousness  and  fevers,  the  free  use  of  fruits  and  berries 
counteract  that  tendency.  Artificial  acids  are  found  to  promote  the 
separation  of  the  bile  from  the  blood,  with  great  mildness  and  cer- 
tainty ; this  led  to  the  supposition,  that  the  natural  acids,  as  contain- 
ed in  fruits  and  berries,  might  be  as  available,  and  being  more  palat- 
able, would  necessarily  be  preferred.  Experiment  has  verified  the 
theory  and  within  a very  late  period  Allopathic  writers  have  sugges- 


EATING. 


963 


ted  the  use  of  fresh,  ripe,  perfect,  raw  fruits,  as  a reliable  remedy  in 
the  diarrheas  of  summer. 

How  strongly  the  appeiite  yearns  for  a pickle,  when  nothing  else 
could  be  relished,  is  the  experience  of  most  of  us.  It  is  the  instinct 
of  nature  pointing  to  a cure.  The  want  of  a natural  appetite,  is  the 
result  of  the  bile  not  being  separated  from  the  blood,  and  if  not  rem- 
edied fever  is  inevitable,  from  the  slightest  grades  to  that  of  bilious, 
congestive,  and  yellow.  “ Fruits  are  cooling,"  is  a bye- word,  the  truth 
of  which  has  forced  itself  on  the  commonest  observer.  But  why  they 
are  so,  they  had  not  the  time,  opportunity,  or  inclination  to  inquire 
into.  The  acid  of  the  fruit  stimulates  the  liver  to  greater  activity  in 
separating  the  bile  from  the  blood,  which  is  its  proper  work,  the  re- 
sult of  which  is,  the  bowels  become  free,  the  pores  of  the  skin  are 
open.  Under  such  circumstances,  fevers  and  want  of  appetite  are 
impossible. 

To  derive  from  the  employment  of  fruit  and  berries  all  that  health- 
ful and  nutritive  effect  which  belong  to  their  nature,  we  should,  first , 
use  fruits  that  are  ripe,  fresh,  perfect,  raw  ; second , they  should  be 
used  in  their  natural  state,  without  sugar,  cream,  milk  or  any  other 
item  of  food  or  drink ; third , fruits  have  their  best  effects  when  used 
in  the  early  part  of  the  day,  hence  we  do  not  advise  their  employment 
at  a later  hour  than  the  middle  of  the  afternoon  ; not  that,  if  perfect 
and  ripe,  they  may  not  be  eaten  largely  by  themselves,  within  two 
hours  of  bed  time,  with  advantage,  but  if  the  sourness  of  decay  should 
happen  to  taint  them,  or  any  liquor  should  inadvertantly  be  drank  af- 
terwards, even  cold  water,  acidity  of  the  whole  mass  may  follow  re- 
sulting in  a night  of  distress,  if  not  actual  or  dangerous  sickness.  So 
it  is  better  to  not  run  the  risk.  To  derive  a more  decided  medicinal 
effect,  fruits  should  be  largely  eaten  soon  after  rising  in  the  morning, 
and  about  midway  between  breakfast  and  dinner. 

An  incalculable  amount  of  sickness  and  suffering  would  be  prevent- 
ed every  year  if  the  whole  class  of  desserts  were  swept  from  our  tables 
during  the  summer,  and  fresh,  ripe,  perfect  fruits  and  berries  were 
substituted,  while  the  amount  of  money  that  would  be  saved  thereby, 
would  in  some  families,  amount  to  many  dollars,  enough  to  educate  an 
orphan  child,  or  support  a colporteur  a whole  year,  in  some  regions 
of  our  country. 


964 


PRACTICAL  CYCLOPAEDIA. 


SLEEP. 

There  is  no  fact  more  clearly  established  in  the  physiology  of  man 
than  this,  that  the  brain  expends  its  energies  and  itself  during  the 
hours  of  wakefulness,  and  that  these  are  recuperated  during  sleep  ; 
if  the  recuperation  does  not  equal  the  expenditure,  the  brain  withers 
— this  is  insanity. 

Thus  it  is  that,  in  early  English  history,  persons  who  were  condemn- 
ed to  death  by  being  prevented  from  sleeping,  always  died  raving 
maniacs ; thus  it  is,  also,  that  those  who  are  starved  to  death  become 
insane;  the  brain  is  not  nourished,  and  they  cannot  sleep.  The  prac- 
tical inferences  are  these : 

1.  Those  who  think  most,  who  do  most  brain  work,  require  most 
sleep. 

2.  That  time  saved  from  necessary  sleep  is  infallibly  destructive  to 
mind,  body,  and  estate. 

3.  Give  yourself,  your  children,  your  servants — give  all  that  are 
under  you — the  fullest  amount  of  sleep  they  will  take,  by  compelling 
them  to  go  to  bed  at  some  regular  early  hour,  and  to  rise  in  the  morn- 
ing the  moment  they  awake ; and,  within  a fortnight,  nature,  with  al- 
most the  regularity  of  the  rising  sun,  will  unloose  the  bonds  of  sleep 
the  moment  enough  repose  has  been  secured  for  the  wants  of  the 
system. 

This  is  the  only  safe  and  sufficient  rule— and  as  to  the  question  how 
much  sleep  any  one  requires,  each  must  be  a rule  for  himself — great 
nature  will  never  fail  to  write  it  out  to  the  observer  under  the  regu- 
lations just  given. 

If  you  find  yourself  inclined  to  wake  up  at  a regular  hour  in  the 
night  and  remain  awake,  you  can  break  up  the  habit  in  three  days,  by 
getting  up  as  soon  as  you  wake,  and  not  going  to  sleep  again  until 
your  usual  hour  for  retiring ; or  retire  two  hours  later  and  rise  two 
hours  earlier  for  three  days  in  succession ; not  sleeping  a moment  in 
the  day  time. 

By  all  means  sleep  enough,  and  give  all  in  your  care  sleep  enough, 
by  requiring  them  to  go  to  bed  at  some  regular  hour  and  to  get  up  at 
the  moment  of  spontaneous  waking  in  the  morning.  Never  waken 
up  any  one,  especially  children,  from  a sound  sleep,  unless  there  is 
urgent  necessity  ; it  is  cruel  to  do  so.  To  prove  this  we  have  only  to 
notice  how  fretful  and  unhappy  a child  is  when  waked  up  before  the 
nap  is  out.  If  the  brain  is  nourished  during  sleep  it  must  have  most 


SLEEP. 


965 


vigor  in  the  morning;  hence  the  morning  is  the  best  time  for  study, 
for  then  the  brain  has  most  strength,  most  activity,  and  must  work 
more  clearly.  It  is  the  midnight  lamp  “ which  floods  the  world  with 
sickly  sentimentalities,  with  false  morals,  with  rickety  theology,  and 
with  all  those  harum  scarum  dreams  of  human  elevation,  which  abne- 
gate Bible  teachings.” 

Let  parents  make  every  possible  effort  to  have  their  children  go  to 
sleep  in  a pleasant  humor.  Never  scold,  or  give  lectures,  or  in  any 
way  wound  a child’s  feelings  as  it  goes  to  bed.  Let  all  banish  busi- 
ness and  every  worldly  care  at  bed-time,  and  let  sleep  come  to  a mind 
at  peace  with  G-od  and  all  the  world. 

Children  should  never  be  allowed  to  go  to  sleep  with  cold  feet ; the 
thing  to  be  last  attended  to,  in  putting  a child  to  bed,  should  be  to  see 
that  the  feet  are  dry  and  warm ; neglect  of  this  has  often  resulted  in 
dangerous  attack  of  croup,  diptheria,  or  fatal  sore  throat. 

Young  people  should  sleep  on  hair  pillows  two  inches  thick.  Thick- 
er pillows,  or  none  at  all,  are  unhealthful.  Much  of  that  ugly  push- 
ing forward  of  the  head  among  girls  is  produced  by  thick  pillows. 

It  is  better  to  go  to  sleep  on  the  right  side,  for  then  the  stomach  is 
very  much  in  the  position  of  a bottle  turned  upside  down,  and  the 
contents  of  it  are  aided  in  passing  out  by  gravitation.  If  one  goes  to 
sleep  on  the  left  side  the  operation  of  emptying  the  stomach  of  its 
contents  is  more  like  drawing  water  from  a well.  After  going  to  sleep 
let  the  body  take  its  own  position.  If  you  sleep  on  your  back,  espec- 
ially soon  after  a hearty  meal,  the  weight  of  the  digestive  organs,  and 
that  of  the  food,  resting  on  the  great  vein  of  the  body,  near  the  back- 
bone, compresses  it,  and  arrests  the  flow  of  the  blood  more  or  less. 
If  the  arrest  is  partial  the  sleep  is  disturbed,  and  there  are  unpleasant 
dreams.  If  the  meal  has  been  recent  and  hearty  the  arrest  is  more 
decided ; and  the  various  sensations,  such  as  falling  over  a precipice, 
or  the  pursuit  of  a wild  beast,  or  other  impending  danger,  and  the 
desperate  effort  to  get  rid  of  it,  arouses  us,  and  sends  on  the  stagna- 
ting blood  ; and  we  wake  in  a fright,  or  trembling  or  perspiration,  or 
feeling  exhausted,  according  to  the  degree  of  stagnation,  and  the 
length  and  strength  of  the  efforts  made  to  escape  the  danger.  But. 
when  we  are  not  able  to  escape  the  danger — when  we  do  fall  over  the 
precipice — when  the  tumbling  building  crushes  us — what  then  ? 
That  is  death!  That  is  the  death  of  those  of  whom  it  is  said,  when 
found  lifeless  in  the  morning — “ That  they  were  as  well  as  they  ever 
were  the  day  before,”  and  often  it  is  added,  “ and  ate  heartier  than 
common ! ” This  last,  as  a frequent  cause  of  death  to  those  who  have 


966 


PEACTICAL  CYCLOPAEDIA. 


^one  to  bed  to  wake  no  more,  we  give  merely  as  a private  opinion. 
The  possibility  of  its  truth  is  enough  to  deter  any  rational  man  from 
a late  and  hearty  meal.  This  we  do  know  with  certainty,  that  waking 
up  in  the  night  with  painful  diarrhea,  or  chctlera,  or  bilious  cholic, 
ending  in  death  in  a very  short  time,  is  properly  traceable  to  a late 
large  meal.  The  truly  wise  will  take  the  safe  side.  For  persons  who 
eat  three  times  a day,  it  is  amply  sufficient  to  make  the  last  meal  of 
cold  bread  and  butter,  and  a cup  of  some  warm  drink.  No  one  can 
starve  on  it ; while  a perseverence  in  the  habit  soon  begets  a vigorous 
appetite  for  breakfast  so  promising  of  a day  of  comfort. 

To  make  sleep  refreshing : 1.  Take  sufficient  exercise  in  the  open 
air  during  the  day.  2.  Eat  light  suppers,  always  two  or  three  hours 
before  retiring.  3.  Avoid  tea  and  coffee,  and  all  unnatural  stimu- 
lants. 4.  Retire  early.  All  animals,  except  those  that  prowl  at  night, 
retire  to  rest  as  soon  as  the  sun  goes  down.  The  early  hours  of  sleep 
are  the  most  sweet  and  refreshing.  5.  Eschew  feather  beds ; sleep 
on  hair  or  husk  or  spring  mattresses,  with  a light  covering  of  bed- 
clothes. 6.  Be  sure  and  have  your  room  well  ventilated. 

Reds  should  be  well  covered  in  winter;  it  is  better  to  sleep  too  warm 
than  too  cold. 

How  to  get  sleep  is  to  many  persons  a matter  of  great  importance. 
Nervous  persons,  who  are  troubled  with  wakefulness  and  excitability, 
usually  have  a strong  tendency  of  blood  on  the  brain,  with  cold  ex- 
tremities. The  pressure  of  blood  on  the  brain  keeps  it  in  a stimula- 
ted or  wakeful  state,  and  the  pulsations  in  the  head  are  often  painful. 
Let  such  rise  and  chafe  the  body  and  extremities  with  a brush  or  tow- 
el, or  rub  smartly  with  the  hands,  to  promote  circulation,  and  with- 
draw the  excessive  amount  of  blood  from  the  brain,  and  they  will  fall 
asleep  in  a few  moments.  A cold  bath,  or  a sponge  bath  and  rubbing, 
or  a good  run,  or  a rapid  walk  in  the  open  air,  or  going  up  or  down 
stairs  a few  times  just  before  retiring,  will  aid  in  equalizing  circulation 
and  promoting  sleep.  These  rules  are  simple  and  easy  of  application 
in  castle  or  cabin,  mansion  or  cottage,  and  may  minister  to  the  com- 
fort of  thousands  -who  would  freely  expend  money  for  an  anodyne  to 
promote  “Nature’s  sweet  restorer,  balmy  sleep.” 

An  hour’s  sleep  before  midnight  is  worth  two  after. 


DISEASES  AND  DOMESTIC  KEMEDIES. 


967 


DISEASES  AND  DOMESTIC  EEMEDIES. 

HEADACHE. 

The  best  thing  for  headache  is  cold  baths  in  the  morning  and  strict 
attention  to  diet  and  the  bowels.  If  constipation  exists  use  cold  in- 
jections except  in  cases  of  menstruation,  when  bathing  the  feet  in 
warm  wTater  will  be  useful.  Dr.  Beach  says  bathing  the  crown  of  the 
head  every  morning  in  cold  water  has  proved  a sovereign  remedy. 

DIZZINESS  OF  THE  HEAD. 

Lie  down  in  a cool  quiet  place,  and  apply  cold  water  to  the  head. 

SICK  HEADACHE. 

Is  sickness  at  stomach,  a tendency  to  vomit,  combined  with  pain  in 
some  part  of  the  head,  generally  the  left  side.  It  is  caused  by  there 
being  too  much  bile  in  the  system,  from  the  fact  that  this  bile  is  man- 
ufactured too  rapidly,  or  is  not  worked  out  of  the  system  fast  enough, 
by  steady,  active  exercise.  Hence  sedentary  persons,  those  who  do 
not  walk  about  a great  deal,  but  are  seated  in  the  house  nearly  all  the 
time,  are  almost  exclusively  the  victims  of  this  distressing  malady. 
It  usually  begins  soon  after  waking  up  in  the  morning,  and  lasts  a 
day  or  two,  or  more.  There  are  many  causes  ; the  most  frequent  is, 
derangement  of  the  stomach  by  late  and  hearty  suppers  ; by  eating 
too  soon  after  a regular  meal — fiveVhours  should,  at  least,  intervene; 
eating  without  an  appetite ; forcing  food  ; eating  after  one  is  conscious 
of  having  had  enough ; eating  too  much  of  any  favorite  dish ; eating 
something  which  the  stomach  cannot  digest,  or  sour  stomach.  Any 
of  these  things  may  induce  sick  headache;  all  of  them  can  be  avoided. 
Over-fatigue,  or  great  mental  emotion  of  any  kind,  or  severe  mental 
application,  have  brought  on  sick  headache,  of  the  most  distressing 
character,  in  an  hour ; it  is  caused  by  indulgence  in  spiritous  liquors. 
When  a person  has  sick  headache,  there  is  no  appetite ; the  very  sight 
of  food  is  hateful;  the  tongue  is  furred  ; the  feet  and  hands  are  cold, 
and  there  is  a feeling  of  universal  discomfort,  with  an  utter  indisposi- 
tion to  do  anything  whatever. 

A glass  of  warm  water,  into  which  has  been  rapidly  stirred  a heap- 
ing teaspoonful  of  salt  and  kitchen  mustard,  by  causing  instantaneous 
vomiting,  empties  the  stomach  of  the  bile,  or  indigested  sour  food,  a 
grateful  relief  is  often  experienced  on  the  spot;  and  rest,  with  a few 


968 


PRACTICAL  CYCLOPAEDIA. 


hours  of  sound,  refreshing  sleep,  completes  the  cure,  especially  if  the 
principal  part  of  the  next  day  or  two  is  spent  in  mental  diversion  and 
out-door  activities,  not  eating  an  atom  of  food — but  drinking  freely 
of  cold  water  or  hot  teas — till  you  feel  as  if  a piece  of  plain,  cold  bread 
and  butter  would  “taste  really  good.” 

Nine  times  in  ten  the  cause  of  sick  headache  is  in  the  fact  that  the 
stomach  was  not  able'to  digest  the  food  last  introduced  into  it,  either 
from  its  having  been  unsuitable,  or  excessive  in  quantity.  When  the 
stomach  is  weak,  a spoonful  of  the  mildest,  blandest  food  would  cause 
an  attack  of  sick  headache,  when  ten  times  the  amount  might  have 
been  taken  in  health,  not  only  with  impunity  but  with  positive  ad- 
vantage. 

Those  who  are  “ subject  to  sick  headache  ” eat  too  much  and  exer- 
cise too  little,  and  have  cold  feet  and  constipation.  A diet  of  cold 
bread  and  butter,  and  ripe  fruits  or  berries,  with  moderate  continuous 
exercise  in  the  open  air,  sufficient  to  keep  up  a very  gentle  perspira- 
tion, would,  of  themselves,  cure  almost  every  case  within  thirty-six 
hours.  Two  teaspoonfuls  of  pulverized  charcoal,  stirred  in  half  a glass 
of  water,  and  drank,  generally  gives  instant  relief.  Java  coffee,  made 
very  strong,  taken  clear,  and  in  very  small  quantities  every  few  min- 
utes, is  believed  an  infallible  remedy.  It  should  be  taken,  however, 
before  the  stomach  becomes  much  riled,  otherwise  it  will  become 
ejected,  and  of  course  unavailing. 

NEURALGIA. 

From  two  Greek  words,  Neuros,  nerve,  and  Algos,  pain ; means 
nerve-pain ; but  as  there  is  no  pain  except  in  connection  with  the 
nerves,  every  pain  or  ache  in  the  body  is  really  “neuralgia.”  Ail- 
ments are  generally  named  from  the  part  affected,  or  the  nature  of  the 
malady.  “ Headache,”  because  the  pain  is  in  the  head.  “ Pleuritus,” 
or  pleurisy,  because  there  is  an  inflammation,  too  much  arterial  blood 
in  the  pleura,  or  covering  of  the  lungs. 

Neuralgia  is  always  caused  by  bad  blood ; bad,  because  too  poor  or 
too  much  of  it ; too  poor,  because  there  is  not  exercise  and  pure  air 
enough  to  secure  a good  digestion,  and  the  person  is  thin  and  pale ; 
too  much  blood,  because  there  is  too  much  eating,  and  the  bowels  not 
acting  every  day,  more  is  taken  into  the  system  than  passes  from  it, 
and  it  is  too  full.  The  person  may  be  fleshy  enough,  and  does  not  ap- 
pear sick  at  all.  For  a week,  live  on  cold  bread  and  butter,  fruits, 
and  cold  water.  Take  an  enema  of  a pint,  or  more,  of  tepid  water. 


DISEASES  AND  DOMESTIC  REMEDIES. 


969 


daily,  and  spend  tlie  whole  of  daylight  in  active  exercise  in  the  open 
air,  and  the  neuralgia  will  be  gone  in  three  cases  out  of  four — the  feet 
being  kept  warm,  and  the  whole  body  most  perfectly  clean. 

There  are  two  kinds  of  neuralgia,  sharp  and  dull ; both  caused  by 
there  being  too  much  blood  in  or  about  the  nerve.  Perhaps  arterial 
blood  gives  the  sharp,  venous  blood  the  dull  or  heavy  pain.  In  either 
case  the  pain  is  of  all  forms  of  intensity,  from  simple  discomfort  to  an 
agony  almost  unendurable.  In  the  more  fleshy  parts,  the  pain  is  less 
severe,  since  the  soft  flesh  yields  before  the  distending  nerve ; dis- 
tended by  more  and  more  blood  getting  into  it,  till  it  is  occasionally 
three  times  its  usual  size ; but  when  the  nerve  is  in  a tooth,  or  be- 
tween two  bones,  or  passes  through  a small  hole  in  the  bone,  as  in  the 
face,  or  “ facial  neuralgia,"  which  is  neuralgia  proper,  or  the  Tic  Dol- 
ereux  of  the  French,  the  suffering  is  fearful,  because  there  is  no  room  . 
for  distension,  and  every  instant,  the  heart  by  its  beating,  plugs  more 
blood  into  the  invisible  blood  vessels  of  the  nerves.  But  in  any  such 
case,  open  a blood  vessel  in  the  arm,  or  elsewhere,  till  the  person  is  on 
the  very  point  of  fainting,  and  the  most  excruciating  neuralgia  is  gone 
in  an  instant,  because  the  heart  ceases  to  send  on  blood,  and  the  blood 
already  in  a part  as  naturally  flows  out  of  it,  as  water  naturally  flows 
out  of  an  uncorked  bottle,  on  its  side. 

Hence  a skin  kept  clean  by  judicious  washings  and  friction,  helps, 
by  its  open  pores,  to  unload  the  system  of  its  surplus;  the  bowels  kept 
free  by  fruits,  berries,  coarse  bread,  and  cold  water,  is  another  source 
of  deliverance  of  excess.  While  these  articles  of  food  supply  but  a 
moderate  amount  of  nourishment,  in  addition,  active  exercise  still 
more  rapidly  works  off  the  surplusage  of  the  system,  and  the  man  is 
well ; not  as  soon  as  by  the  bleeding,  but  by  a process  more  effective, 
more  certain,  more  enduring,  and  without  harm  or  danger.  Hence 
there  is  no  form  of  mere  neuralgia  which  is  not  safely  and  permanent- 
ly cured  in  a reasonable  time  by  strict  personal  cleanliness,  by  cool- 
ing, loosening  food,  as  named,  and  by  breathing  a pure  air  in  resting 
in  our  chambers  at  night,  and  in  moderate  labor  out  of  doors  during 
the  hours  of  daylight.  Those  who  prefer  uncertain  physic  or  stimu- 
lants to  these  more  natural  remedies,  are  unwise,  and  ought  to  have 
neuralgia — a little. 

Burdock  leaf,  applied  externally,  is  said  to  be  an  almost  infallible 
cure.  F or  neuralgia  or  toothache  bind  to  the  face,  or  wherever  the 
pain  is,  bruised  horse-radish  roots,  or  the  leaves  bruised.  It  is  said 
that  neuralgia  is  cured  in  Paris  simply  by  an  application  of  brass  or 
copper. 


970 


PRACTICAL  CYCLOPAEDIA. 


The  following  has  been  tried  in  several  cases,  every  time  effecting 
an  immediate  cure : Half  a drachm  of  sal  ammonia  in  an  ounce  of 
camphor-water,  to  be  taken  a teaspoonful  at  a dose,  and  the  dose  re- 
peated several  times,  at  intervals  of  five  minutes,  if  the  pain  be  not 
relieved  at  once.  In  one  c<~5e,  the  sufferer,  a lady,  had  been  affected 
for  more  than  a week,  and  her  physician  was  unable  to  alleviate  her 
sufferings,  when  a solution  c/  sal  mmonia  in  camphor-water  relieved 
her  in  a few  minutes. 


RHEUMATISM. 

Make  a poultice  of  strong  mustard,  mixed  with  garlic,  vinegar, 
and  a few  crumbs  of  bread  or  meal.  Go  to  bed,  have  plenty  of 
clothes  placed  over  you  to  induce  perspiration,  and  have  this  poultice 
placed  about  a quarter  of  an  inch  thick  close  to  the  hollow  of  your 
feet  (no  cloth  between  it  and  the  skin ;)  keep  it  on  for  ten  or  fifteen 
hours,  then  take  off  the  poultice,  and  the  cure  is  complete.  There 
is  no  doubt  that  this  has  performed  numerous  cures  in  difficult  cases. 

Professor  Turner  says,  For  rheumatism,  pains  in  the  side,  shoul- 
ders, back  and  joints,  croup,  sore  throat,  bruises,  strains,  cuts  and 
lacerations  of  all  sorts  on  men  and  animals,  apply  coal  oil  to  the  parts 
and  rub  it  in.  Having  tried  this  for  croup  in  the  case  of  a child  of 
our  own,  also  in  other  cases  with  great  satisfaction,  we  can  recoi*  - 
mend  it. 

Lemon  juice  is  relied  on  by  the  physicians  of  London,  for  curing 
rheumatism.  Three  tablespoonfuls  per  day  is  a dose  for  a man. 

Mr.  William  Boswell,  a gentleman  of  Louisville,  Kentucky,  was 
afflicted  with  rheumatism  for  years,  and  was  in  fact  a cripple.  He 
had  had  the  best  medical  advice  but  received  no  benefit.  Finally  a 
Paris  physician  whom  he  met  recommended  the  following,  and  he  tried 
it.  It  effected  an  entire  cure.  It  has  now  been  years  since  he  has 
had  an  attack : Get  one  ounce  of  the  iodide  of  potassa,  put  it  in  a 
quart  bottle  of  soft  water,  and  take  for  a dose  two- thirds  of  a common 
sized  stem  wineglass  three  times  a day,  a half  hour  before  meals. 
Avoid  strong  drink  and  gross  diet.  Should  the  glands  of  your  neck 
get  sore  you  must  reduce  the  dose.  You  must  take  rest,  and  take 
four  bottles  of  the  medicine  before  you  stop,  and  then  quit  it  for  two 
weeks.  Then  take  two  bottles  more,  which  will  in  all  probability 
complete  the  cure.  You  must  keep  your  bowels  open. 

Another  remedy  is  half  an  ounce  of  pulverized  saltpetre,  put  in 
half  a pint  of  sweet  oil ; bathe  the  parts  affected,  and  a sound  cure 


DISEASES  AND  DOMESTIC  REMEDIES. 


971 


will  speedily  be  effected.  Or  bathe  the  parts  affected  with  water  in 
which  potatoes,  with  the  skins,  have  been  boiled,  as  hot  as  can  be 
borne,  just  before  going  to  bed ; by  the  next  morning  the  pain  will  be 
much  relieved  if  not  removed.  One  application  of  this  simple  rem- 
edy has  cured  the  most  obstinate  rheumatic  pains. 

A lady  sends  the  following : After  suffering  for  two  years,  day  and 
night,  an  application  of  the  lotion  removed  all  pain  in  twenty-four 
hours.  Take  equal  quantities  each  of  spirits  of  wine,  turpentine, 
sweet  nitre,  and  oil  of  juniper.  Mix  these  well  together.  Let  the 
lotion  be  well  rubbed  in  on  the  part  affected.  Ten  drops  may  be  ta- 
ken at  bed  time  in  a glass  of  cold  water. 

The  following  is  recommended  as  an  invaluable  remedy : Take  a 
half  pint  of  spirits  of  turpentine,  to  which  add  half  an  ounce  of  cam- 
phor, let  it  stand  till  the  camphor  is  dissolved,  then  rub  it  on  the  part 
affected,  and  it  is  said  it  will  never  fail  of  removing  the  complaint. 
Flannels  should  be  applied  after  the  part  is  well  fomented  with  tur- 
pentine. Eepeat  the  application  morning  and  evening.  It  is  said  to 
be  equally  available  for  burns,  scalds,  bruises  and  sprains,  never  fail- 
ing of  success. 

F or  rheumatic  pains  or  even  pleurisy  we  would  strongly  recommend 
trying  a hot  bag  of  salt , placed  upon  the  suffering  part.  We  have 
known  acute  pain  to  be  easily  removed  by  one  application  only,  though 
it  is  well  worthy  a persevering  trial. 

A popular  and  efficient  remedy  is  composed  of  one  ounce  each  of 
oil  rosemary,  oil  cloves,  oil  origanum,  spirits  turpentine,  spirits  am- 
monia, tincture  cantharides,  and  alcohol.  Mix  in  a light  glass-stopper 
bottle,  and  shake  up  when  used.  Heat  a saucer  on  embers,  pour  a 
little  in  the  saucer,  and  rub  it  on  the  part  affected,  with  the  hand, 
previously  warmed  by  the  fire,  so  as  to  encourage  absorption.  Said 
to  be  also  good  for  sick-headache. 

INFLAMMATORY  RHEUMATISM. 

Wet  three  or  four  thicknesses  of  cotton  or  linen  cloth — say  as  large 
as  the  palm  of  the  hand — in  the  oil  of  hemlock.  Apply  it  to  the 
hollow  of  the  feet  as  a draft.  Moisten  as  often  as  it  gets  dry.  It 
often  gives  relief  in  twenty-four  hours. 

GOUT. 

There  is  generally  thought  to  be  a great  deal  more  pleasure  in 


972 


PRACTICAL  CYCLOPEDIA. 


bringing  on  the  gout  than  in  bearing  it.  An  application  of  cold  wa- 
ter upon  its  first  approach  and  repeated  frequently  has  been  produc- 
tive of  excellent  results.  Pour  the  water  on  the  affected  part,  or 
plunge  it  in  the  water.  Salt  may  be  added  to  it.  In  case  of  severe 
pain  a poultice  made  by  simmering  together  slippery  elm  bark  and 
vinegar  should  be  applied.  Abstain  from  spirits,  wine,  and  flesh, 
take  light  and  early  suppers,  go  early  to  bed  and  rise  early,  and  grad- 
ually, regularly,  and  perseveringly  increase  your  exercise  from  day  to 
day  until  the  disease  is  entirely  eradicated. 

DYSPEPSIA. 

Were  the  question  to  be  asked,  “What  disease  is  most  prevalent 
among  mankind?  ” a countless  multitude  of  haggard,  pallid,  and  mel- 
ancholy faces  would  answer,  “ Dyspepsia.”  In  all  lands  to  which  civ- 
ilization has  extended,  this  disease  exists,  but  in  this  country  the  num- 
ber of  dyspeptics  is  larger,  in  proportion  to  the  population,  than  in 
4 any  other  on  the  face  of  the  earth.  It  is  unquestionably  one  of  the 
greatest  of  human  afflictions,  inasmuch  as  it  not  only  breaks  down  the 
physical  system,  but  depresses  the  mental  and  moral  faculties  to  the 
verge,  in  many  instances,  of  positive  imbecility. 

The  complaint  takes  many  shapes,  ranging  from  a temporary  ail- 
ment to  protracted,  exhaustive  disease,  unfitting  the  sufferer  alike  for 
the  business  and  the  pleasures  of  life,  and  rendering  existence  a bur- 
den. In  fact,  not  a few  of  the  suicides  committed  in  this  country  and 
in  Europe  are  due  to  the  mental  depression  caused  by  Dyspepsia. 
One  of  the  most  unpleasant  circumstances  connected  with  the  malady, 
is  the  want  of  consideration  shown  by  the  healthy  for  those  who  suf- 
fer under  its  agonies.  The  patient  is  too  often  thought  to  be  the  vic- 
tim of  many  fancies,  which  the  exertions  of  a little  energy  would 
speedily  dispel.  But  it  should  be  remembered  that  the  energy  sup- 
posed to  be  required  has  been  in  most  cases  literally  crushed  out  by 
the  disease. 

The  causes  of  dyspepsia  are  various.  Want  of  exercise  in  the  open 
air,  rapid  eating,  over-eating,  privation  and  exposure,  exhaustive  man- 
ual, or  mental  labor,  the  excessive  use  of  tobacco,  and  extremes  of 
heat  and  cold,  are  among  the  most  prominent.  Grief  and  anxiety 
may  also  be  mentioned  as  tending  strongly  to  aggravate  the  com- 
plaint. 

Its  symptoms  are  almost  as  varied  as  its  causes.  The  dyspeptic  has 
serious  physical  evils  to  contend  with — such  as  pain  in  the  chest  and 


DISEASES  AND  DOMESTIC  REMEDIES. 


973 


other  parts  of  the  body,  especially  the  left  side,  the  pit  of  the  stomach 
and  across  the  sternum  or  breast-bone.  The  muscles  of  the  body  be- 
come soft  and  flabby,  manifesting  soreness  on  the  least  unusual  exer- 
tion. There  is  tenderness  in  the  touch  in  the  region  of  the  stomach 
and  hips.  The  feet  and  hands  are  sometimes  cold  and  rigid,  sometimes 
hot  and  burning.  The  skin  is  dry,  rough  and  pale.  Night  does  not 
bring  repose  to  the  patient.  Broken  sleep  and  unpleasant  dreams 
render  the  hours  when  nature  should  recruit  her  energies  more  unen- 
durable than  the  day.  These  symptoms,  however,  are  continually 
changing,  old  ones  vanishing,  and  new  ones  equally  distressing  make 
their  appearance.  Palpitation  of  the  heart,  dizziness,  faintness,  ring- 
ing and  other  sounds  in  the  ears,  cough  and  nervous  tremors,  are 
among  the  unpleasant  visitations  of  the  unfortunate  invalid. 

But  the  mind  suffers  even  more  acutely  than  the  body.  Everything 
is  seen  through  a gloomy  atmosphere.  Imaginary  misfortunes  cast 
their  shadows  over  the  future.  Hope  is  almost  extinguished,  and  an 
irritability  sometimes  bordering  on  insanity  renders  the  dyspeptic  in- 
considerate and  unkind  to  all  with  whom  he  has  to  do. 

Upon  the  whole,  it  must  be  admitted  that  the  disease  in  its  con- 
firmed and  chronic  form  is  physically,  mentally,  and  morally,  one  of 
the  most  afflictive  in  the  long  catalogue  of  human  ailments. 

Treatment. — The  objects  to  be  kept  in  view  in  the  treatment  of  dys- 
pepsia are  first,  to  obviate  the  several  exciting  causes  of  it.  Second, 
to  relieve  the  urgent  or  distressing  symptoms,  and  third,  to  improve 
the  tone  and  energy  of  the  stomach. 

The  most  important  thing  in  this  disease,  in  order  to  remove  the 
exciting  cause  and  effect  a cure,  is  to  pursue  a rigid  course  of  diet 
and  regimen.  Indeed,  it  is  useless  to  prescribe  medicine  without  a 
strict  adherence  to  such  measures.  Strict  and  undeviating  attention 
must  be  paid  to  diet,  both  in  quality  and  quantity.  Meals  should  be 
taken  at  regular  hours,  and  only  a small  quantity  eaten  at  a time, 
with  very  little  drink.  Excess  and  dissipation  of  all  kinds  must  be 
avoided,  also  late  hours,  indolence,  wine  and  ardent  spirits,  hot  bread, 
pastry,  food  cooked  in  fat,  &c.  Bise  early,  exercise  in  the  open  air, 
and  take  a shower  bath  frequently,  rubbing  the  surface  well  after- 
wards, with  a coarse  towel.  And  remember  that  when  once  the  stom- 
ach has  been  weakened  by  disease,  it  is  only  by  a slow  process  that  it 
ever  resumes  its  lost  functions. 

There  are  some  general  principles  applicable  to  all,  and  which  will 
seldom  fail  of  high  advantage. 


974 


PRACTICAL  CYCLOPAEDIA. 


1.  The  entire  body  should  be  washed  once  a week  with  soap,  water 
and  a stiff  brush. 

2.  Wear  woolen  next  the  skin  the  year  round,  during  the  daytime 
only. 

3.  By  means  of  ripe  fruits  and  berries,  coarse  bread,  and  other . 
coarse  food,  keep  the  bowels  acting  freely  once  in  every  twenty-four 
hours. 

4.  Under  all  circumstances,  keep  the  feet  always  clean,  dry  and 
warm. 

5.  It  is  most  indispensable  to  have  the  fullest  plenty  of  sound,  reg- 
ular, connected,  and  refreshing  sleep  in  a clean,  light,  well-aired  cham- 
ber, with  windows  facing  the  sun. 

6.  Spend  two  or  three  hours  of  every  forenoon,  and  one  or  two  of 
every  afternoon,  rain  or  shine,  in  the  open  air,  in  some  form  of  inter- 
esting, exhilerating,  and  unwearying  exercise — walking  with  a cheer- 
ing and  entertaining  companion,  is  the  very  best. 

7.  Eat  at  regular  times,  and  always  slowly. 

8.  That  food  is  best  for  each  which  is  most  relished,  and  is  followed 
by  the  least  discomfort.  What  may  have  benefitted  or  injured  one 
is  no  rule  for  another.  This  eighth  item  is  of  universal  application. 

9.  Take  but  a teacupful  of  any  kind  of  drink  at  one  meal,  and  let 
that  be  hot. 

10.  Confine  yourself  to  coarse  bread  of  corn,  rye  or  wheat — to  ripe, 
fresh,  perfect  fruits  and  berries  in  their  natural  state — and  to  fresh 
lean  meats,  broiled  or  roasted,  as  meat  is  easier  of  digestion  than  veg- 
etables. Milk,  gravies,  pastries,  heavy  hot  bread,  farinas,  starches, 
and  greasy  food  in  general,  aggravate  dyspepsia  by  their  constipating 
tendencies. 

11.  It  is  better  to  eat  at  regular  times  as  often  as  hungry,  but  so 
little  at  once  as  to  occasion  no  discomfort  whatever. 

12.  Constantly  aim  to  divert  the  mind  from  the  bodily  condition, 
in  pleasant  ways ; this  is  half  the  cure  in  many  cases. 

It  is  always  desirable  to  effect  a cure  if  possible  without  recourse  to 
medicine,  but  in  cases  where  that  can  not  be  accomplished,  persons  may 
obtain  further  information  to  their  advantage  by  addressing  us  on  the 
subject. 

LIVER  COMPLAINT. 

For  this  excessively  prevalent  disease  which  so  severely  depresses 
the  lives  of  multitudes,  the  very  best  recommondations  that  can  be 
given  are  the  same  as  for  dyspepsia,  which  see  above.  Diet  and  regi- 


DISEASES  AND  DOMESTIC  REMEDIES, 


975 


men  are  the  all  important  means  for  effecting  a cure.  Medicine  should 
not  be  resorted  to  if  it  can  be  avoided.  If  it  must  be  had,  those  who 
address  us  with  regard  to  it  wi]1  be  referred  to  the  simplest  and  best. 

DROPSY. 

Lemons  are  recommended  for  dropsy  in  a Russian  medical  journal, 
and  are  said  to  be  beneficial  in  the  most  hopeless  cases.  The  first  day 
one  lemon  was  given,  after  taking  the  peel  off,  and  cutting  it  up  into 
small  pieces  in  sugar ; the  two  following  days  three  were  given,  and 
afterwards  eighteen  every  day.  For  nourishment,  meat  was  given. 
In  every  case  the  water  came  off  on  the  seventh  day. 

PALPITATION  OF  THE  HEART. 

Motherwort  tea  drank  freely  is  considered  one  of  the  best  reme- 
dies. The  patient  should  lie  down  on  the  back.  A tea  of  mother- 
wort and  skunk-cabbage  is  excellent. 

HEARTBURN. 

Saleratus  and  water,  or  magnesia  and  water  will  relieve  it — say  a 
teaspoonful  dissolved  in  half  a tumbler  of  water  and  drank  at  once. 

BILIOUS  COLIC. 

Constant  application  of  cloths  wet  with  hot  water,  to  the  belly,  or 
fomentation  of  lobelia,  or  mayweed,  or  dog  fennel,  or  boneset,  or  hops, 
or  stramonium  or  Jimson  leaves,  or  mullen,  or  wormwood,  are  among 
the  best  remedies.  At  the  same  time  give  warm  injections  every  ten 
or  twenty  minutes  until  the  bowels  operate. 

COMMON  OR  WIND  COLIC. 

Any  emetic  may  be  given.  Then  a warm  tea  of  any  of  the  follow- 
ing : Ginger,  cloves,  essence  of  peppermint,  spirits  of  camphor,  sweet 
flag  or  calamus  root,  spearmint,  peppermint,  horse  radish,  pleurisy 
root,  angelica,  caraway,  black  pepper,  red  pepper,  or  any  other  aromatic 
drink,  or  whisky,  or  brandy,  &c.  Rub  the  bowels  with  the  hand.  And 
an  injection  may  be  given.  Apply  cloths  wet  with  hot  water. 


976 


PRACTICAL  CYCLOPEDIA. 


THE  BOWELS. 

The  man  whose  bowels  are  regular,  and  whose  blood  is  puvs,  is  al- 
ways healthy.  When  a good  constitution  is  inherited,  it  only  needs 
moderate  care  and  proper  obedience  to  organic  laws  to  insure  health ; 
but  as  such  obedience  involves  occasional  self-denial,  the  abandonment 
of  objectional  pleasures,  and  the  vigorous  performance  of  duties,  it 
is  necessarily  the  exception,  while  disobedience  is  the  rule,  and  sick- 
ness the  consequence. 

Health  oonsists  of  one  action  of  the  bowels  in  each  twenty-four 
hours — less,  is  disease ; more,  is  disease.  A daily  evacuation  of  the 
bowels  is  indispensable  to  bodily  health,  vigor  and  endurance ; this  is 
promoted  in  many  cases,  by  stirring  a tablespoonful  of  Indian  meal  in 
a glass  of  water,  and  drinking  it  on  rising  in  the  morning.  Loose  bow- 
els, namely,  acting  more  than  once  a day,  with  a feeling  of  debility 
afterward,  is  the  first  step  toward  cholera  ; the  best  remedy  is  instant 
and  perfect  quietude  of  body,  eating  nothing  but  boiled  rice  with  or 
without  boiled  milk.  It  is  an  excellent  remedy,  the  very  moment 
you  experience  any  uncomfortable  sensation  about  the  bowels,  to  bind 
around  them  tightly  a piece  of  woolen  cloth  of  any  kind,  to  support 
them  and  keep  them  warm. 

Bowel  affections  are  said  to  be  cured,  if  at  all  curable,  by  drinking 
from  one-half  to  four  half  pints  of  tea  made  of  the  inner  bark  of  the 
sweet-gum  tree,  boiled  until  the  taste  and  color  of  strong  coffee,  with 
or  without  sugar,  cold  or  hot.  The  tree  abounds  southward. 

COSTIVENESS,  DIAREHEA  AND  DYSENTERY. 

Diarrhea  is  when  the  bowels  act  too  often,  from  two  to  twenty  times 
in  twenty-four  hours.  But  it  is  not  actual  diarrhea  unless  a man  feels 
after  a passage  as  if  he  would  like  to  sit  down,  feels  weak,  feels  as  if 
he  would  like  never  to  get  up  again.  The  passages  are  large  and  thin 
almost  as  water,  there  is  no  pain,  no  blood,  and  each  passage  gives 
relief,  with  increasing  disposition  to  sit  or  lie  down ; every  human  de- 
sire, every  human  ambition  is  comprised  in  the  one  privilege,  to  be 
able  to  lie  down  and  rest ; it  seems  to  be  a luxury  to  every  muscle  in 
the  whole  body,  and  there  are  upwards  of  five  hundred  of  them. 

Dysentery,  or  bloody  flux,  on  the  other  hand,  is  something  between 
costiveness  and  diarrhea ; something  between  a too  infrequent  and  a 
too  frequent  action  of  the  bowels,  for  it  is  a great  and  frequent  desire 
to  discharge  something,  but  cannot,  except  a little  blood.  The  desire 


DISEASES  AND  DOMESTIC  REMEDIES. 


977 


is  intense  and  sudden,  with  a feeling  as  if  it  would  give  perfect  relief, 
but  when  the  effort  is  made,  it  produces  a sensation  which  the  ancients 
expressed  by  “ Tormina”  or  torment. 

Costiveness  is  less  than  one  stool  a day.  Diarrhea  is  more  than  one 
stool  a day.  Dysentery  is  a constant  desire  and  yet  an  inability  to 
stool.  Costiveness  gives  hard,  bally,  and  scant  stools.  Diarrhea 
gives  thin,  frequent,  and  copious  stools.  Dysentery  gives  a frequent 
but  unavailing  desire  to  stool.  Costiveness  may  or  may  not  give  pain. 
Diarrhea  gives  grateful  relief.  Dysentery  gives  intense  suffering,  al- 
ways and  under  all  circumstances.  Costiveness  may  have  a little 
blood.  Diarrhea  never  has  any.  Dysentery  always  has  blood ; un- 
less it  has  blood  at  almost  every  discharge  it  can  not  be  dysentery  at 
all.  Costiveness  unchecked,  leads  to  a thousand  different  forms  of 
disease,  generally  lasting  a long  time.  Diarrhea  unchecked,  leads  to 
cholera  and  a speedy  death.  Dysentery  unchecked,  leads  to  inflam- 
mation, and  a death  certain  and  painful,  ending  in  mortification  of  the 
bowels. 


CONSTIPATION. 

Costive  bowels  have  an  agreeable  remedy  in  the  free  use  of  tomatos 
at  meals — their  seed  acting  the  way  of  white  mustard  or  figs,  by  stim- 
ulating the  coats  of  the  bowels  over  which  they  pass  in  their  whole 
state,  to  increased  action.  A remedy  of  equal  efficiency  in  the  same 
direction  is  cracked  wheat — that  is,  common  white  wheat  grains,  bro- 
ken in  two  or  three  pieces,  and  then  boiled  until  it  is  as  soft  as  rice, 
and  eaten  mainly  at  two  meals  of  the  day,  with  butter  or  molasses.  A 
fresh  egg  beat  in  a gill  of  water  and  drank  on  rising  in  the  morning, 
and  at  each  meal,  for  a week  or  two,  has  been  a most  effective  cure. 
A tablespoonful  of  Indian  meal  drank  in  a glass  of  water  every  morn- 
ing at  rising,  has  also  cured  most  obstinate  cases. 

DIARRHEA. 

Slippery  elm  bark  is  in  many  cases  one  of  the  speediest  remedies. 
Chew  the  bark  and  swallow  the  mucilage — the  more  the  better.  A 
tea  made  of  the  bark  of  the  sweet  gum  tree  is  said  to  be  “ the  most 
certain  remedy  for  diarrhea,  and  all  similar  complaints  of  the  bowels, 
that  ever  was  applied  to  man.”  The  inside  bark  of  a large  tree  is 
preferable,  and  a pint  cup  half-full  of  bark,  steeped  in  a cup  full  of 
water  till  it  is  of  the  color  of  strong,  clear  coffee,  will  effect  a cure  in 


978 


PRACTICAL  CYCLOPEDIA. 


all  ordinary  cases,  if  taken  in  the  first  stage;  and  most  severe  cases 
of  dysentery  have  been  repeatedly  cured  in  six  hours.  Dr.  Wm.  P. 
Peck,  of  New  Jersey,  says  of  its  use  in  the  army,  “In  every  case  of 
diarrhea  or  dysentery  where  it  has  been  used,  and  where  I have  been 
able  to  get  a report  of  its  effects,  it  has  invariably  effected  a speedy 
cure.” 

One  teaspoonful  of  salt  and  one  tablespoonful  of  sharp  vinegar  mixed 
with  water  to  be  repeated  within  a few  hours  if  necessary,  is  said  to 
be  an  effectual  cure  for  diarrhea.  Ordinary  diarrhea  is  now  very 
successfully  treated  abroad,  according  to  Dr.  Markham’s  method — 
five  grains  of  compound  ipecacuanha  powder  in  a teaspoon  of  gruel 
after  each  loose  motion. 

For  chronic  diarrhea,  to  one-quarter  of  a pound  of  hops  add  two 
quarts  of  water,  and  simmer  down  to  about  a quart ; strain  it  upon 
one  pound  of  loaf  sugar;  when  cold,  add  one  pint  of  genuine  Jamaica 
rum ; it  must  he  pure.  Bottle  and  take  a wine  glass  full  three  times 
a day.  It  is  said  to  be  equally  good  in  dysentery. 

DYSENTERY. 

Dr.  Page  of  Washington  City,  communicates  to  the  Republican  of 
that  city  the  following  remedy,  long  known  in  family  practice,  and 
which  was  recently  tried  in  the  camp  of  the  New  York  22d  regiment, 
where  there  were  from  eighty  to  one  hundred  cases  daily,  and  with 
rapid  cures  in  every  case  : In  a tea-cup  half  full  of  vinegar  dissolve  as 
much  salt  as  it  will  take  up,  leaving  a little  excess  of  salt  at  the  bot- 
tom of  the  cup.  Pour  boiling  water  upon  the  solution  till  the  cup  is 
two-thirds  or  three-quarters  full.  A scum  will  rise  to  the  surface, 
which  must  be  removed,  and  the  solution  is  allowed  to  cool.  Table 
spoonful  three  times  a day  till  relieved. 

The  rationale  of  the  operation  of  this  simple  medicine  will  readily 
occur  to  the  pathologist,  and  in  many  hundred  trials  I have  never 
known  it  to  fail  in  dysentery  and  protracted  diarrhea. 

CHOLERA. 

The  “ Asiatic  cholera,”  as  first  known  in  this  country  in  1832  and 
1833,  is  chiefly  a disease  prevailing  in  warm  weather,  or  rather  in  a 
warm  atmosphere,  for  it  can  be  created  at  any  season,  and  in  the  cold- 
est latitudes,  by  combining  the  proper  degrees  of  the  three  essential 
requisites ; namely,  moisture,  vegetable  decay,  and  a regular  heat, 


DISEASES  AND  DOMESTIC  EEMEDIES. 


979 


exceeding  eighty  degrees.  The  great  and  distinguishing  feature  of 
cholera  is  a copious,  frequent,  and  painless  discharge  from  the  bowels 
of  a substance  almost  as  thin  as  water,  with  a whitish  tinge,  as  if  rice 
had  been  washed  in  it,  or  as  if  a little  milk  had  been  dropped  in  it. 
When  this  occurs  the  patient  soon  begins  to  perspire  profusely,  the 
skin  assumes  a leaden  hue  and  shrivels  up,  the  nails  become  blue,  in- 
sufferable cramps  come  on,  and  the  victim's  death  occurs  in  a few 
hours  with  the  most  perfect  calmness,  in  the  fullest  possession  of  all 
the  faculties,  and  absolute  freedom  from  every  pain. 

Three  things  ought  to  be  known,  in  reference  to  cholera,  by  every 
human  being. 

First — The  writer  has  never  known  a case  in  which  it  was  not  pre- 
ceded, for  one,  two,  or  more  days,  by  the  bowels  acting  twice,  or  oft- 
ener,  in  every  twenty-four  hours;  universally . styled  “ the  premoni- 
tory symptoms." 

Second — A cure  is  impossible  under  any  conceivable  circumstances, 
without  absolute  quietude  of  body,  on  a bed,  for  days  together ; the 
time  of  confinement  being  shortened,  in  proportion  to  the  promptitude 
with  which  the  quietude  is  secured,  after  the  first  action  of  the  bowels 
has  taken  place,  which  gives  a feeling  of  tiredness,  and,  on  sitting 
down,  a sensation  of  rest  and  satisfaction. 

Third — When  the  patient  ceases  to  urinate  he  begins  to  die,  and  its 
resumption  is  a certain  index  of  recovering  health,  always  and  infal- 
libly. 

One  of  the  usual  attendants  of  an  attack  of  cholera  is  an  unconquer- 
able tendency  to  vomit.  The  very  instant  anything  reaches  the  stom- 
ach, even,  if  it  is  but  cold  water,  it  is  ejected;  the  mildest  food  meets 
the  same  fate  in  such  cases,  much  less  will  medicine  find  a lodgment, 
except  one,  and  that  it  is  impossible  to  vomit  up  if  it  once  reaches  its 
destination ; that  medicine  has  no  taste,  it  is  small  in  bulk ; will  re- 
tain its  virtues  for  a quarter  of  a century,  as  the  writer  knows  by  per- 
sonal experience  and  repeated  observation.  Unless  it  is  in  the  very 
last  stages,  it  is  believed  capable  of  arresting  the  disease  in  nine  cases 
out  of  ten — a pill  made  up  of  ten  grains  of  calomel  with  a little  gum- 
water  ; if  the  symptoms  do  not  abate  in  two  hours,  double  the  dose, 
and  let  it  work  itself  off;  do  nothing  else,  but  let  the  patient  be  quiet 
and  eat  all  the  ice  he  can  possibly  want. 

Cleanliness  and  temperance  are  its  best,  and  hitherto  its  only,  known 
prophylactics. 

It  is  said  that  among  those  men  who  have  devoted  themselves  to 
the  study  of  that  department  of  medical  science  which  relates  to  the 


980 


PRACTICAL  CYCLOPAEDIA. 


cure  of  disease — thereapeutics — the  most  eminent  are  two  Frenchmen, 
Pierre  Charles  Alexandre  Louis  and  Alfred  Armaud  Louis  Marie  Vel- 
peau ; and  the  latter  says  of  cholera  : “ In  a word,  the  malady  almost 
alwa}7s  commences  by  characteristic  symptoms,  such  as  premonitory 
diarrhea.  The  preventive  treatment  is  easy,  and  it  is  for  each  person 
to  guard  himself.  Excess  of  every  kind  should  be  carefully  avoided, 
and  the  rules  of  salubrity  attentively  observed.  The  means  of  arrest- 
ing the  malady  at  its  outset  are  very  simple.  My  advice  is  this — 
pour  from  three  to  four  drops  of  laudanum  on  a lump  of  sugar,  and 
swallow  it.  Repeat  in  two  hours  afterward,  and  so  on,  until  the  colic 
and  vomiting  pass  away.  Take  also  very  small  injections  of  starch, 
poppy  flowers  with  six,  seven,  eight  or  ten  drops  of  laudanum.  This 
treatment  will  almost  always  suffice  to  stop  the  diarrhea,  and  will  be 
a guaranty  against  the  malady/' 

Cholera  is,  in  all  cases,  ushered  in  by  “ premonitory  symptoms,” 
which,  if  promptly  attended  to  on  general  principles,  are  as  easily,  as 
safely,  and  as  certainly  removed,  as  the  very  commonest  disease 
known ; in  fact,  if  a man  seeing  himself  have  two  or  three  actions  of 
the  bowels  in  twenty-four  hours,  in  cholera  times,  will  only  go  to  bed 
and  keep  quiet  in  body  and  mind  in  a cool,  clean,  well-aired  room,  the 
disease  will  be  averted  and  the  man  be  well  in  a day  or  two  without 
a single  atom  of  any  kind  of  medicine  whatever.  This  great  fact  is 
incontrovertible. 

The  great  predominant  symptom  of  cholera,  that  which  overshad- 
ows all  others,  and  which  is  always  present,  never  absent  in  one  sin- 
gle case,  is  the  “ looseness  ” or  the  light-colored  watery  passages. 

As  means  of  prevention,  all  irregularities  should  be  avoided.  Late 
hours  and  revels,  unwholesome  food  and  intoxicating  drinks  are  all  of 
them  but  invitations  to  the  monster  to  visit  you.  The  history  of  former 
visitations  of  this  disease  proclaim  it  almost  invariable  to  drinking 
men.  Let  him  who  loves  his  life  abandon  his  cups. 

General  health  is  intimately  connected  with  the  state  of  the  skin. 
It  should  therefore  be  kept  clean  and  in  a good  condition.  Frequent 
ablutions  and  rubbing  are  essential — we  mean  of  the  entire  person. 
No  one  is  washed  who  simply  cleanses  his  hands  and  face  and  feet. 
What  would  be  thought  of  a laundress  who  returned  a man  his  shirts 
with  collar,  bosom,  and  wristbands  washed  to  snowy  whiteness,  but 
the  rest  of  the  garment  untouched!  Yet  this  is  a parallel  to  the  only 
bath  that  thousands  enjoy. 

A like  caution  should  be  exercised  in  regard  to  the  premises  we  oc- 
cupy. Every  yard  and  cellar  should  be  cleansed,  all  standing  watei 


DISEASES  AND  DOMESTIC  REMEDIES. 


981 


drained  from  our  lots,  all  decaying  vegetable  or  animal  matter  every- 
where removed,  lime  freely  used  both  for  whitewashing  and  as  a dis- 
infectant. All  around  us  should  be  seduously  guarded  against  any- 
thing that  can  encourage  pestilence. 

Not  the  least  important  is  a calm  and  quiet  mind.  An  unexplaina- 
ble connection  of  body  and  mind  seems  to  create  that  which  we  appre- 
hend. One  always  thinking  of  his  lungs  is  apt  to  fall  into  consump- 
tion; of  his  liver,  into  jaundice,  etc.  The  thought  seems  to  turn  the 
fluids  to  the  part  and  generate  that  which  is  feared.  Banish  fear. 
The  disease  is  not  so  terrific  as  many  others  that  are  constantly  among 
us.  Taken  in  time  it  rarely  need  be  fatal.  No  disease  is  more  man- 
ageable if  taken  at  the  proper  stage. 

CHOLERA  MORBUS. 

Take  half  a tablespoonful  of  fresh  burnt,  finely  powdered  charcoal, 
ind  a like  quantity  of  powdered  loaf-sugar,  fifteen  drops  of  pepper- 
mint; moisten  with  water,  take,  and  in  two  hours  repeat  the  dose. 

COLDS. 

A large  number  of  fatal  diseases  result  from  taking  cold,  and  often 
from  such  slight  causes,  apparently,  as  to  appear  incredible  to  many. 
But,  although  the  causes  are  various,  the  result  is  the  same,  and  arises 
from  the  violation  of  a single  principle,  to-wit,  cooling  off  too  soon 
after  exercise.  Perhaps  this  may  be  more  practically  instructive  if 
individual  instances  are  named,  which,  in  the  opinion  of  those  subse- 
quently seeking  advice  in  the  various  stages  of  consumption,  were  the 
causes  of  the  great  misfortune,  premising  that,. when  a cold  is  once  ta- 
ken, marvelously  slight  causes  serve  to  increase  it  for  the  first  few 
days — causes  which,  under  ordinary  circumstances,  even  a moderate- 
ly healthy  system  would  have  easily  warded  off. 

Rachel,  the  tragedienne,  increased  the  cold  which  ended  her  life, 
by  insufficient  clothing  in  the  cars,  in  traveling  from  New  York  to 
Boston  ; such  was  her  own  statement. 

The  immediate  cause  of  the  last  illness  of  Abbott  Lawrence,  the  finan- 
cier and  philanthropist,  was  an  injudicious  change  of  clothing. 

An  eminent  clergyman  got  into  a cold  bed  in  mid-winter,  within 
fifteen  minutes  after  preaching  an  earnest  discourse ; he  was  instant- 
ly chilled,  and  died  within  forty-eight  hours. 

A promising  young  teacher  walked  two  miles  for  exercise,  and  on 


982 


PRACTICAL  CYCLOPAEDIA. 


returning  to  his  room,  it  being  considered  too  late  to  light  a fire,  sat 
for  half  an  hour  reading  a book,  and  before  he  knew  it  a chill  passed 
over  him.  The  next  day  he  had  spitting  of  blood,  which  was  the  be- 
ginning of  the  end. 

A mother  sat  sewing  for  her  children  to  a late  hour  in  the  night, 
and  noticing  that  the  fire  had  gone  out,  she  concluded  to  retire  to  bed 
at  once,  but  thinking  that  she  could  “ finish  ” in  a few  minutes,  she 
forgot  the  passing  time,  until  an  hour  more  had  passed,  and  she  found 
herself  “ thoroughly  chilled,”  and  a month’s  illness  followed  to  pay 
for  that  one  hour. 

A little  cold  taken  after  a public  speech  in  Chicago,  so  “little”  that 
no  attention  was  paid  to  it  for  several  days,  culminated  in  the  fatal 
illness  of  Stephen  A.  Douglass.  It  was  a slight  cold  taken  in  mid- 
summer, resulting  in  congestion  of  the  lungs,  that  hurried  Elizabeth 
Barrett  Browning  to  the  grave  within  a week.  A vigorous  young 
man  laid  down  on  an  ice-chest  on  a warm  summer’s  day,  fell  asleep, 
waked  up  in  a chill,  which  ended  in  confirmed  consumption,  of  which 
he  died  three  years  later.  A man  in  robust  health  and  in  the  prime 
of  life,  began  the  practice  of  a cold  bath  every  morning,  getting  out 
of  bed  and  standing  with  his  bare  feet  on  a zinc  floor  during  the  whole 
operation ; his  health  soon  declined,  and  ultimately  his  constitution 
was  entirely  undermined. 

Many  a cold,  cough,  and  consumption  are  excited  inter  action  by 
pulling  off  the  hat  or  overcoat  as  to  men,  and  the  bonnet  and  shawl  as 
to  women,  immediately  on  entering  the  house  in  winter,  after  a walk. 
An  interval  of  at  least  five  or  ten  minutes  should  be  allowed,  for  how- 
ever warm  or  “close”  the  apartment  may  appear  on  first  entering, 
it  will  seem  much  less  so  at  the  end  of  five  minutes,  if  the  outer  gar- 
ments remain  as  they  were  before  entering.  Any  one  who  judicious- 
ly uses  this  observation,  will  find  a multifold  reward  in  the  course  of 
a lifetime. 

A cold  is  not  necessarily  the  result  of  high  or  low  temperature.  A 
person  may  go  directly  from  a hot  bath  into  a cold  one  or  into  snow 
even,  and  not  take  cold.  On  the  contrary,  he  may  take  cold  by  pour- 
ing a couple  of  tablespoonfuls  of  water  upon  some  part  of  his  dress,  or 
by  standing  in  a door,  or  some  other  opening  where  one  part  of  the 
body  is  colder  than  another.  Let  it  be  kept  in  mind  uniformity  of 
temperature  over  the  whole  body  is  the  first  thing  to  be  looked  after. 
It  is  the  unequal  heat  upon  the  different  parts  of  the  body  that  pro- 
duces cold,  by  disturbing  the  uniform  circulation  of  some  part.  If 
you  must  keep  a partially  wet  garment  on,  it  would  be  as  well  perhaps 


DISEASES  AND  DOMESTIC  REMEDIES.  983 

to  wet  the  whole  of  it  uniformly.  The  feet  are  a great  source  of  colds, 
on  account  of  the  variable  temperature  they  are  subjected  to.  Keep 
these  always  dry  and  warm,  and  avoid  drafts  of  air,  hot  or  cold,  wet 
spots  on  the  garments,  and  other  direct  causes  of  unequal  tempera- 
ture, and  keep  the  system  braced  up  by  plenty  of  sleep,  and  the  es- 
chewing of  debilitating  food  and  drinks,  and  you  will  be  almost  proof 
against  a cold  and  its  results. 

Some  persons  can  almost  tell  in  an  instant  when  they  have  taken 
cold,  generally  by  the  disagreeable  feelings  of  chilliness  and  the  diffi- 
culty of  getting  comfortably  warmed.  Sometimes  a person  after  ex- 
ercising actively  finds  himself  a little  chilled  before  he  knows  it.  In 
both  cases  an  available,  instantaneous,  and  almost  always  efficient 
remedy  is  at  hand — simply  walk,  run,  or  work  until  free  perspiration 
is  produced,  the  sooner  the  better,  and  when  the  exercise  is  over,  go 
to  a room  of  seventy  degrees  Fahrenheit,  or  drink  several  cups  of  hot 
drink,  taking  care,  if  not  in  a warm  room,  to  cease  exercising  by  de- 
grees. 

If  you  are  caught  in  a drenching  rain,  or  fall  in  the  water,  by  all 
means  keep  in  motion  sufficiently  vigorous  to  prevent  the  slightest 
chilly  Sensation  until  you  reach  the  house ; then  change  your  clothes 
with  great  rapidity  before  a blazing  fire,  if  possible,  and  drink  in- 
stantly a pint  of  some  hot  liquid.  To  allow  the  clothes  to  dry  upon 
you,  unless  by  keeping  up  vigorous  exercise  until  thoroughly  dried,  is 
suicidal. 

If  a man  begins  to  cough,  as  the  result  of  a common  cold,  it  is  the 
result  of  nature  herself  attempting  the  cure,  and  she  will  effect  it  in 
her  own  time,  and  more  effectually  than  any  man  can  do,  if  she  is 
only  let  alone,  and  her  instincts  cherished.  What  are  those  instincts? 
She  abhors  food  and  craves  warmth.  Hence,  the  moment  - a man  is 
satisfied  that  he  has  taken  a cold,  let  him  do  three  things:  1st,  eat 
not  an  atom ; 2d,  Go  to  bed  and  cover  up  warm  in  a warm  room ; 
3d,  drink  as  much  cold  water  as  he  wants,  or  as  much  hot  herb  tea  as  # 
he  can,  and  in  three  cases  out  of  four,  he  will  be  almost  entirely  well 
within  thirty-six  hours.  If  he  does  nothing  for  his  cold  for  eighty- 
four  hours  after  the  cough  commences,  there  is  nothing  that  he  can 
swallow  that  will,  by  any  possibility,  do  him  any  good,  for  the  cold, 
with  such  a start,  will  run  its  course  of  about  a fortnight,  in  spite  of 
all  that  can  be  done,  and  what  is  swallowed  in  the  meantime,  in  the 
way  of  physic,  is  a hindrance,  and  not  a good.  “Feed  a cold  and 
starve  a fever,”  is  a mischievous  fallacy.  A cold  always  brings  a 
fever ; the  cold  never  begins  to  get  well  until  the  fever  begins  to  sub- 


984 


PBACTICAL  CYCLOPAEDIA. 


side ; but  every  mouthful  swallowed  is  that  much  more  fuel  to  feed 
the  fever,  and,  but  for  the  fact  that  as  soon  as  the  cold  is  fairly  seat- 
ed, nature,  in  a kind  of  desperation,  steps  in  and  takes  away  the  ap- 
petite, the  commonest  cold  would  be  followed  by  very  serious  results, 
and  in  frail  people  would  be  almost  always  fatal.  These  things  being 
so,  the  very  fact  of  waiting  forty-eight  hours,  gives  time  for  the  cold 
to  fix  itself  in  the  system,  for  a cold  does  not  usually  cause  cough  until 
a day  or  two  has  passed,  and  then  to  wait  two  days  longer,  gives  it 
its  fullest  chance  to  do  its  work  before  anything  at  all  is  done. 

Cider  syrup,  made  by  boiling  down  cider,  is  considered  excellent 
for  colds  and  coughs.  Some  families  use  nothing  else  for  their  chil- 
dren in  even-  the  very  worst  cases. 

COUGHS 

F or  coughs,  colds  and  hoarseness,  pulverized  licorice,  cubebs,  sugar, 
and  hoarhound,  made  into  a lozenge,  are  a cheap  and  excellent  reme- 
dy. Public  speakers  and  singers  will  find  it  particuiarly  useful  to 
clear  and  strengthen  the  voice.  These  four  articles  form  the  basis 
of  nearly  all  patent  medicines  advertised  for  these  purposes,  though 
in  some  instances  morphene  and  cicuta  are  used.  The  principal  thing 
s the  cubebs  combined  with  the  licorice,  sugar  and  mucilage.  Cicuta 
and  morphia  are  very  powerful  agents,  and  may  do  well  in  the  hands 
of  the  physician,  but  should  not  be  used  without  knowledge. 

Flaxseed  Syrup. — This  excellent  remedy  for  a cough  is  made  thus : 
Boil  one  ounce  of  flaxseed  in  a quart  of  water  for  half  an  hour ; strain 
and  add  to  the  liquid  the  juice  of  two  lemons,  and  half  a pound  of 
rock  candy.  If  the  cough  is  accompanied  by  weakness  and  want  of 
appetite,  add  half  an  ounce  of  powdered  gum  arabic.  Let  this  sim- 
mer for  half  an  hour,  stirring  it  accasionally.  Take  a wineglassful 
when  the  cough  is  troublesome. 

Another  mixture  for  a cough  or  cold  highly  prized  is  made  as  fol- 
lows : Take  one  teacupful  of  flaxseed  and  soak  it  all  night.  In  the 
morning,  put  into  a kettle  two  quarts  of  water,  a handful  of  licorice 
root  split  up,  one  quarter  of  a pound  of  raisins  broke  in  half.  Let 
them  boil  till  the  strength  is  thoroughly  extracted;  then  add  the 
flaxseed,  which  has  been  previously  soaked.  Let  all  boil  half  an  hour 
more,  watching  and  stirring,  that  the  mixture  may  not  burn.  Then 
strain  and  add  lemon  juice  and  sugar. 

For  making  the  best  cough  syrup,  take  one  ounce  of  thoroughwort, 
one  ounce  of  slippery  elm ; one  ounce  of  stick  licorice  and  one  ounc-* 


INDIVIDUAL  RIOI  ILL 


FOR  MAKING  AND  USING  THE 

Great  American  Fire  & Waterproof  Paint. 


FH.IOE  $2.00. 


Mode  of  Preparing  the  Great  American 
Fire  and  Water-proof  Paint. 


TO  MAKE  TWO  GALLONS. 

Take  One  Gallon  of  Soft  Water— filtered;  l\vo  Ounces  of  Sal.  Soda;  On' 
and  a half  Ounces  of  Borax.  Put  these  in  a metallic  kettle,  and  heat  steadily 
until  thoroughly  dissolved.  Stir  often;  then  pour  in  One-half  Gallon  Linseed 
Oil,  and  mix  thoroughly.  When  cold  add  sufficient  White  Lead  to  make  it 
the  required  consistency.  This  Paint  can  be  made  any  required  color  by 
using  less  white  lead,  or  more  of  the  compound,  and  mixing  in  the  color 
wanted. 

The  ingredients  named  above  can  be  obtained  at  any  country  store,  and 
any  one  can  make  it  without  any  trouble. 

Please  fill  out  the  following  blank  and  hand  to  the  agent,  or  send  direct  t< 
us  by  mail. 

Tear  hetv>. 


Know  all  Men  by  these  Presents, 

That  Mr.  

Of  the  Town  of _ 

State  of 

Has  this  day  purchased  of  F.  A.  Ells‘&  Co,  or  their  authorized  agent,  this 
INDIVIDUAL  RIGHT  for  manufacturing  and  using  the  Great  American 
Fire  and  Waterproof  Paint,  on  his  own  dwelling  and  out-buildings,  or 
any  other  matter  belonging  to  him,  and  used  upon  his  own  premises,  and  in 
no  other  place  whatever.  The  said 


hereby  binds  himself,  not  to  divulge  the  art  of  making  this  Paint  to  any  living 
person  in  any  way,  either  directly  or  indirectlv.  Should  this  be  done  in  any 
eas^  then  this  article  shall  be  declared  void. 


Name  of  Party. 


Dated  this 


day  of. 


1 8 73. 


a 


At 

Entered,  according  to  Act  of  Congress,  in  the  year  1873,  by  F.  A.  ELLS  & CO.,  in  the 
Office  of  the  Librarian  of  Congress,  at  Washington,  I).  C. 


DISEASES  AND  DOMESTIC  REMEDIES. 


985 


of  flaxseed;  simmer  together  in  one  quart  of  water  until  the  strength 
is  entirely  extracted.  Strain  carefully,  add  one  pint  of  best  molasses 
and  half  a pound  of  loaf  sugar ; simmer  them  all  well  together,  and 
when  cold  bottle  tight.  This  is  the  cheapest,  best,  and  safest  medicine 
now  or  ever  in  use.  A few  doses  of  one  tablespoonful  at  a time  will 
alleviate  tne  most  distressing  cough  of  the  lungs,  soothes  and  allays 
irritation,  and  if  continued,  subdues  any  tendency  to  consumption ; 
breaks  up  entirely  the  whooping  cough,  and  no  better  remedy  can  be 
found  for  croup,  asthma,  bronchitis,  and  all  affections  of  the  lungs  and 
throat.  Thousands  of  precious  lives  may  be  saved  every  year  by  this 
cheap  and  simple  remedy,  as  well  as  thousands  of  dollars  which  would 
otherwise  be  spent  in  the  purchase  of  nostrums  which  are  both  useless 
and  dangerous. 

One  teaspoonful  of  liquid  camphor,  one  do.  lobelia,  one  do.  lauda- 
num, and  two  tablespoonfuls  of  honey  or  loaf  sugar  are  a good  reme- 
dy, to  be  given  one  teaspoonful  at  night  and  morning,  or  when  the  fit 
of  coughing  is  very  severe. 

Another  good  remedy  is  to  smoke  dried  mullen  leaves.  But  per- 
haps the  best  cough  mixture  of  all  is  a suit  of  warm  clothing,  mixed 
with  plenty  of  air  and  exercise. 

WHOOPING  COUGH. 

The  thoroughwort,  slippery  elm,  licorice  and  flaxseed  preparation 
recommended  for  coughs  is  the  best  remedy  that  can  be  given  in  tin. 
whooping  cough. 

A correspondent  of  the  A".  Y.  Evening  Post  recommends  the  best 
kind  of  coffee  prepared  as  for  the  table,  and  given  as  a common  drink 
to  the  child  as  warm  as  it  can  be  drank  ; and  a piece  of  alum  for  the 
patient  to  lick  as  often  as  it  may  wish.  Most  children  are  fond  of 
alum,  and  will  get  all  they  need  without  being  urged,  but  if  they  dis- 
like it,  they  must  be  made  to  taste  it  eight  or  ten  times  in  the  course 
of  the  day.  It  will  effectually  break  up  the  worst  case  of  whooping 
cough  in  a very  short  time.  To  adults  or  children  in  the  habit  of  ta- 
king coffee,  the  remedy  is  good  for  nothing. 

CONSUMPTION. 

Dr.  Adams,  a prominent  physician  in  the  city  of  Toronto,  says  that 
consumption  is  not,  as  is  generally  supposed,  a disease  of  the  lungs, 
but  rather  disease  of  the  blood,  which  from  becoming  disordered  in 


986 


.PRACTICAL  CYCLOPEDIA. 


time  affects  the  lungs ; therefore,  he  maintains  that  by  keeping  the 
blood  in  a pure  and  healthy  condition,  by  careful  attention  to  diet, 
abstinence  from  all  stimulants,  with  plenty  of  out- door  exercise,  and 
pure  air,  even  those  whose  constitutions  may  be  predisposed  to  con- 
sumption, may  effectually  overcome  the  tendency.  He  speaks  in 
strong  terms  of  condemnation  of  the  use  of  coffee,  tea,  liquors,  and 
tobacco,  and  says  that  thousands  annually  are  rendered  victims  of 
consumption  by  the  use  of  such  stimulants. 

The  essential,  the  fundamental,  the  all-controlling  agency  in  arrest 
of  any  case  of  consumptive  disease,  and  a return  to  health  for  any 
considerable  time,  says  Hall's  Journal  of  Health , is  an  active,  coura- 
geous, and  hopeful  out-door  life,  in  all  weathers,  and  in  any  latitude, 
with  some  rousing  motive,  other  than  regaining  the  health,  beckoning 
them  on  to  do  and  to  dare. 

Eat  all  that  the  appetite  requires  of  the  most  nourishing  food,  such 
as  fresh  beef,  lamb,  oysters,  raw  eggs,  fruit,  vegetables,  and  three 
times  a day  take  a glass  of  egg-nog,  made  as  rich  as  the  patient  can 
bear.  Avoid  all  other  alcoholic  drinks.  Bathe  twice  a week  in  water 
made  agreeably  warm,  and  in  a warm  room ; after  bathing  rub  the 
body  and  limbs  with  sweet  cream  or  sweet  oil.  Exercise  in  the  open 
air ; walking  is  the  best.  Stand  erect,  exercise  the  arms  and  lungs 
freely,  keep  the  mind  cheerful ; take  freely  of  the  best  cough  syrup 
recommended  for  coughs,  and  consumption  will  be  a stranger  to  your 
household. 

Dr.  Chamberlin  reports  to  the  French  Academy  of  Sciences  that 
cane  sugar  is  frequently  hurtful  in  cases  of  consumption.  He  recom- 
mends honey  or  a decoction  of  licorice  as  a substitute. 

ASTHMA  OR  PHTHISIC. 

One  of  the  best  remedies  is  to  drink  freely  of  an  infusion  of  bruised 
sunflower  seeds.  Infuse  in  hot  water  four  or  five  hours. 

Persons  subject  to  attacks  of  spasmodic  asthma  will  receive  some 
relief  during  the  paroxysms,  by  inhaling  fumes  given  off  from  burn- 
ing paper  prepared  with  saltpeter.  The  paper  should  be  loose  and 
white,  the  same  as,  that  used  for  absorbing  ink  blots,  and  it  should  not 
contain  any  fibres  of  wool.  Four  ounces  of  saltpeter,  dissolved  in  a 
pint  of  water,  makes  a solution  of  sufficient  strength  for  the  purpose. 
The  paper  is  soaked  in  this  for  a few  minutes,  then  taken  out  and 
dried  thoroughly.  It  is  then  cut  into  pieces  four  inches  square,  and 
one  or  two  pieces  burned  when  required.  Paper  prepared  in  this 


DISEASES  AND  DOMESTIC  REMEDIES. 


987 


manner  gives  out  a considerable  amount  of  free  oxygen  gas  when  it 
is  burned. 

Some  of  the  most  eminent  British  physicians  are  recommending 
the  Turkish  bath  as  a great  restorative. 

BRONCHITIS. 

The  following  remedy  will  be  found  as  excellent  as  it  is  simple  : — 
Take  common  mullen  leaves,  dry  and  rub  fine,  and  smoke  them  three 
or  four  times  a day  in  a new  pipe,  taking  care  to  draw  the  smoke  well 
into  the  throat. 

A writer  in  the  Baltimore  Sun,  who  has  been  afflicted  severly  in 
his  family  by  this  distressing  disease,  has  found  relief  from  the  fol- 
lowing : Take  honey  in  the  comb,  squeeze  it  out,  and  dilute  with  a 
little  water,  and  wet  the  lips  and  mouth  occasionally  with  it.  It  had 
never  been  known  to  fail  in  cases  where  children  had  throats  so  swol- 
len as  to  be  unable  to  swallow.  It  is  certainly  a simple  remedy,  and 

may  be  a very  efficacious  one. 

1 

DIPTHERIA. 

Diptheria  is  now  a familiar  household  word;  within  a very  few  years, 
indeed,  it  had  never  been  heard  of  by  one  in  a million  of  the  masses. 

The  three  most  universally  prevalent  symptoms  in  the  child  are, 
1st,  general  prostration  of  the  whole  system ; 2d,  an  instinctive  car- 
rying of  the  hand  to  the  throat ; 3d,  an  offensive  breath. 

Children  are  almost  exclusively  attacked  with  diptheria  because  it 
is  a disease  of  debility — a disease  which  depresses  every  power  of  life 
— hence  the  weaker  the  subject  is,  the  more  liable  to  an  attack.  An 
adult  has  only  to  maintain  himself,  the  child  has  to  do  that  and  to 
grow  also ; hence  it  has  a double  call  for  a constant  supply  of  strength ; 
and  a very  little  deficit  in  that  quality  of  the  air  which  gives  vitality 
to  the  blood  is  sufficient  to  make  a subject  for  a diptheritic  attack. 
The  few  grown  persons  who  have  diptheria  have  invariably  some  scrof- 
ulous or  other  weakening  element.  Neither  a man  or  a child  in  really 
vigorous  health  is  ever  attacked  with  it ; they  only  suffer  who  are  at 
the  time  deficient  in  stamina — have  not  the  proper  resisting  power 
against  the  inroads  of  disease. 

There  is  no  evidence  whatever  that  diptheria  is  “ catching.”  When 
several  members  of  a family  are  attacked,  it  is  not  because  it  is  de- 


988 


PRACTICAL  CYCLOPAEDIA. 


rived  one  from  another,  but  because  of  similarity  of  constitution, 
of  habits  of  life,  eating,  drinking,  air,  and  other  surroundings. 

The  treatment  is  a well-ventilated  room,  sustaining  nourishment, 
and  strengthening  remedies. 

In  the  early  stages  of  the  complaint,  which  is  always  accompanied 
by  a soreness  and  swelling  of  the  throat,  let  the  patient  use  a simple 
solution  of  salt  and  water,  as  a gargle  every  fifteen  minutes.  At  the 
same  time  moisten  a piece  of  flannel  with  a solution  of  the  same  kind, 
made  warm  as  the  patient  can  bear  it,  and  bind  it  around  his  throat, 
renewing  it  as  often  as  the  gargle  is  administered,  and  in  the  mean- 
while sprinkling  fine  salt  between  the  flannel  and  the  neck.  Use  in- 
wardly some  tonic  or  stimulant,  either  separately,  or  if  the  prostra- 
tion be  great,  use  both  together.  The  treatment,  as  may  be  seen,  is 
extremely  simple,  and  if  used  in  the  earlier  stages  of  the  disease,  will 
effect  a complete  cure. 

The  following  is  from  a physician  who  says  that  of  one  thousand  ca- 
ses in  which  it  has  been  used,  not  a single  patient  has  been  lost.  The 
treatment  consists  in  thoroughly  swabbing  the  back  of  the  mouth  and 
throat  with  a wash  made  thus  : Table  salt,  two  drachms ; black  pep- 
per, golden  seal,  nitrate  of  potash,  alum,  one  drachm  each.  Mix  and 
pulverize,  put  into  a teacup  which  half  fill  with  boiling  water,  stir 
well,  and  then  fill  up  with  good  vinegar.  Use  every  half  hour,  one, 
two  and  four  hours,  as  recovery  progresses.  The  patient  may  swal- 
low a little  each  time.  Apply  one  ounce  each  of  spirits  turpentine, 
sweet  oil,  and  aqua  ammonia  mixed,  every  four  hours  to  the  whole  of 
the  throat  and  to  the  breast  bone,  keeping  flannel  to  the  part. 

Diptheria  is  said  to  be  speedily  arrested  and  cured  by  swallowing 
lumps  of  ice,  continuously  until  relief  is  afforded ; let  them  as  much  as 
possible  melt  in  the  throat.  Common  sore  throat  is  cured  in  the  same 
way,  sometimes.  The  German  physicians  of  Europe  advise  the  garg- 
ling of  the  throat  every  morning  before  eating,  and  every  evening  be- 
fore retiring,  with  the  brine  of  Holland  herring,  (which  can  be  pro- 
cured at  almost  any  German  grocery,)  as  a preventive.  This  as  a 
preventive  to  the  spread  of  the  disease  is  recommended  on  high  au- 
thority, and  when  the  disease  is  prevalent,  should  be  adopted  as  a pre- 
caution. 

It  has  been  suggested  that  a cause  of  diptheria  is  a want  of  salt  in 
the  blood,  and  it  is  said  that  investigations  have  shown  such  to  be  in 
reality  the  case,  that  in  thirty  families  in  which  diptheria  has  pre- 
vailed, food  containing  but  little  salt  had  been  used  for  some  time  pre- 


DISEASES  AND  DOMESTIC  REMEDIES. 


989 


vious,  and  that  blood  from  children  affected  with  the  disease  showed 
a deficiency  of  the  preserving  element. 

CROUP. 

Those  who  have  passed  nights  of  agony  at  the  bedside  of  loved 
children  will  appreciate  these  simple  remedies  as  invaluable  treasures. 
One  of  the  most  dangerous  of  all  the  diseases  of  young  children,  often 
destroying  life  in’  a few  hours,  is  the  croup,  and  may  be  cured  simply 
by  applying  cold  water — ice  water  if  possible — suddenly  and  freely  to 
the  neck  and  chest,  with  a sponge.  The  breathing  will  at  once  be 
more  free,  and  the  difficulty  relieved.  Soon  as  possible  let  the  little 
sufferer  drink  as  much  as  it  can,  then  wipe  dry  and  cover  it  up  warm, 
and  soon  a quiet  slumber  will  relieve  the  parents’  anxiety,  and  lead 
the  heart  in  thankfulness  to  the  Power  which  has  given  to  the  pure 
gushing  fountain  such  medical  qualities. 

Or  instead  of  cold  water,  have  boiling  water,  with  two  or  three 
cloths  in  it,  to  be  applied  alternately  to  the  throat,  as  hot  as  can  be 
borne  with  the  hand,  the  feet  and  hands  to  be  kept  warm  ajl  the  time, 
the  whole  body  also  being  wrapped  up  warm,  and  the  water  not  being 
allowed  to  drip  on  the  clothing;  this  to  be  continued  until  the  cough 
is  loosened  and  the  little  patient  breathes  easy  and  falls  to  sleep. 

The  following  is  recommended  by  a correspondent  of  the  N.  Y. 
Evening  Post , who  says  it  will  cure  the  patient  in  two  hours : A piece 
of  fresh  lard,  as  large  as  a butternut,  rubbed  up  with  sugar,  in  the 
same  way  that  butter  and  sugar  are  prepared  for  the  dressing  of 
puddings,  divided  in  three  parts,  and  given  in  intervals  of  twenty 
tninutes. 

Prof.  J.  B.  Turner  says,  “ Rub  the  throat  of  the  child  with  coal 
oil.”  We  have  tried  this  once  with  a child  of  our  own  and  it  effected 
a speedy  cure.  Therefore  we  can  heartily  recommend  it. 

HICCOUGH  OR  HICKUP. 

This  may  often  be  removed  by  pressure  upon  the  collar  bones,  or  a 
pinch  of  snuff  to  cause  sneezing,  or  holding  the  breath  as  long  as  it 
can  be  done,  by  swallowing  a piece  of  bread,  by  sudden  fright,  or  by 
a draught  of  cold  water  or  other  weak  liquid.  When  it  arises  from 
heat  and  acidity  in  the  stomachs  of  children,  a little  rhubarD  and  chalk 
will  remove  it.  Should  it  proceed  from  irritability  of  the  nerves,  take 
a few  drops  of  sal  volatile,  with  a teaspoonful  of  paregoric  elixer.  If 


990 


PRACTICAL  CYCLOPAEDIA. 


it  still  continue  rub  on  soap  liniment,  mixed  with  tincture  of  opium, 
or  a plaster  may  be  put  on  the  pit  of  the  stomach,  or  sipping  a glass 
of  cold  water  with  a little  carbonate  of  soda  dissolved  in  it. 

Dr.  Pretty,  an  English  physician,  claims  that  it  is  sufficient  to 
squeeze  the  wrist,  preferably  that  of  the  right  hand,  with  a piece  of 
string,  or  with  the  forefinger  and  thumb  of  the  other  hand. 

HOARSENESS. 

Sup  frequently  of  a tea  made  of  wheat  bran  sweetened  with  honey, 
or  use  some  of  the  remedies  recommended  for  coughs. 

CANKER  SORE  MOUTH. 

Take  the  bark  off  of  the  root  of  black  Haw,  leaves  and  stems  of 
Privet,  and  leaves  and  blossoms  of  Thoroughwort,  (Boneset) — make  a 
tea  of  -each  separately,  and  take  of  each  as  follows : one  cup  full  of 
black  Haw,  the  same  of  Privet,  and  one-third  of  a cup  full  of  Thor- 
oughwort, and  one-third  of  a cup  full  of  honey — shake  well,  and  it  is 
ready  for  use.  Alum,  the  size  of  a pea,  pulverized,  is  considered  a 
help.  Wash  the  mouth  from  six  to  twelve  times  a day,  and  swallow 
a little  each  time.  Baby's  mouth  can  be  swabbed  with  a soft  linen 
swab,  or  put  half  or  one  teaspoonful  into  the  mouth,  and  turn  its  head 
so  that  the  wash  will  pass  all  through  the  mouth.  It  must  be  fre- 
quently used,  and  it  will  certainly  cure.  Keep  in  a cool  place  or  it 
will  sour. 


PILES. 

Inject  cold  water  once  a day,  and  apply  an  ointment  made  of  Poke 
leaves  and  lard,  or  of  Mullen  leaves  and  lard,  or  of  Stramonium  leaves 
and  lard.  Boil  the  leaves  in  water  until  very  strong,  then  strain  and 
add  the  decoction  to  the  lard;  or,  boil  the  leaves  thoroughly  in  the 
lard,  then  squeeze  the  lard  through  a cloth.  Apply  twice  or  three 
times  a day  by  rubbing  in,  and  insert  well  within  the  bowel.  These 
are  all  excellent.  Or,  introduce  simply  fresh  lard  into  the  rectum 
three  times  or  more  per  day,  and  persevere  in  the  application.  Per- 
fectly pure  and  fresh  tallow  is  better.  And  the  very  best  mutton  tal- 
low is  better  still. 

A very  strong  thick  decoction  of  the  inner  bark  of  White  Oak,  mixed 
vvith  the  oil  of  old  strong  bacon,  and  thoroughly  simmered  together,  is 


DISEASES  AND  DOMESTIC  REMEDIES. 


99; 


said  to  be  a sure  cure,  if  applied  well  up  the  rectum  daily  and  perse - 
veringly . 

The  following  is  a cheap,  simple,  and  it  is  said,  most  infallible  cure, 
having  been  used  with  complete  success  in  old  and  inveterate  cases 
where  individuals  had  spent  scores  of  dollars  in  medical  advice.  It 
is  equally  useful  as  a preventive.  Mix  one  tablespoonful  of  sulphur 
with  half  a pint  of  milk,  to  be  taken  every  day  until  favorable  symp- 
toms appear,  and  then  occasionally  as  the  case  may  require. 

SORES 

Of  a great  many  cures  for  both  man  and  beast,  I have  never  met 
with  one  equal  to  wild  black  cherry  bark  steeped  in  water,  for  sores. 
It  is  remarkable  for  cleansing  and  healing. 

Dr.  Schreber,  of  Leipzic,  recommends  the  use  of  clay  as  the  most 
“ energetic,  the  most  innocent,  the  most  simple,  and  the  most  eco- 
nomical of  palliative  applications  to  surfaces  yielding  foul  and  moist 
discharges.”  He  moreover  considers  that  it  has  a specific  action  in 
accelerating  the  cure.  Clay  softened  down  in  water,  and  freed  from 
all  gritty  particles,  is  laid,  layer  by  layer,  over  the  affected  part  to 
the  thickness  of  about  a line.  If  it  becomes  dry  and  fall  off,  fresh  lay- 
ers are  applied  to  the  cleansed  surface.  The  irritating  secretion  is 
rapidly  absorbed  by  the  clay,  and  the  contact  of  air  prevented.  The 
cure  thus  goes  on  rapidly.  This  clay-ointment  has  a decisive  action 
in  cases  of  foeted  perspiration  of  the  feet  and  arm-pits.  A single  layer 
applied  in  the  morning  will  destroy  all  the  odor  in  the  day.  It  re- 
mains a long  time  supple,  and  the  pieces  which  fall  off  in  fine  powder 
produce  no  inconvenience. 

As  a general  rule,  the  less  a healing  sore  is  interfered  with,  the  bet- 
ter ; and  certainly  when  it  is  dressed,  merely  the  superabundant  pus 
should  be  wiped  away,  not  from  the  sore  itself  but  from  its  vicinity. 

FEVER  SORE. 

Make  a thin  bread  and  milk  poultice,  and  thicken  it  with  the  bark 
of  Sassafrass  root  dried  and  pulverized  very  fine.  Apply  this  regu- 
larly every  eight  hours  for  twenty  days.  Then  apply  a salve  made 
of  honey  thickened  with  wheat  flour  until  entirely  healed. 

It  is  claimed  by  some  who  say  they  have  tried  it  that  a fresh  field 
turnip  scraped  and  applied  very  frequently,  say  every  three  or  four 
hours,  night  and  day,  will  ultimately  heal  a fever  sore. 


992 


PRACTICAL  CYCLOPAEDIA. 


CANCER. 

Melt  three  pounds  of  lard  and  two  ounces  of  beeswax,  and  stir  into 
this  one  pound  of  Scotch  snuff  and  two  ounces  of  Verdigris.  Several 
excellent  physicians  say  they  have  known  the  constant  and  regular 
application  of  the  above  to  effect  absolute  cures. 

Sheep  sorrel  is  said  to  be  one  of  the  most  valuable  agents  in  the 
cure  of  this  dreadful  disease.  One  method  of  applying  it  is  to  let  the 
juice  evaporate  on  a pewter  plate  in  the  sun,  to  the  consistence  of  a 
thick  extract,  and  apply  this  to  the  cancer,  renewing  it  every  six  or 
eight  hours,  for  a week  or  ten  days,  until  the  whole  cancer  turn?  black, 
with  matter  around  it,  when  it  may  be  easily  removed,  body  and 
roots,  by  means  of  a pair  of  tweezers.  The  use  of  this  plaster  causes 
excessive  pain,  and  requires  resolution  in  the  patient,  and  sometimes 
the  aid  of  a dose  of  morphine.  Reduce  the  inflammation  with  a 
poultice  of  slippery  elm,  and  heal  with  any  good  salve  or  ointment 
for  the  purpose. 

Another  method  of  using  the  sheep  sorrel  is  to  dissolve  it  in  water, 
and  allow  it  to  settle,  when  this  deposit,  after  soaking  for  some  time, 
is  spread  on  the  cancer,  and  renewed  frequently.  Sometimes  yellow 
dock  root  and  poke  leaves  are  used  with  the  sorrel  in  equal  quanti- 
ties according  to  either  of  the  above  methods.  Good  authorities  say 
that  poultices  of  yellow  dock  root  alone,  scraped  and  applied,  have 
certainly  effected  cures  in  bad  cases.  A very  strong  decoction  of  the 
yellow  dock  is  sometimes  applied  in  place  of  the  poultice.  The  same 
sweetened  with  honey  should  be  drank  freely  at  the  same  time,  wheth- 
er the  decoction  or  poultice  is  applied,  and  good  results  may  be  looked 
for  with  confidence.  So  has  the  juice  of  poke  berries  dried  upon  a 
pewter  plate  to  the  consistence  of  a salve  been  most  highly  recom- 
mended, to  be  applied  the  same  as  the  sheep  sorrel. 

SCROFULA. 

The  best  remedies  are  plenty  of  fresh  air,  exercise,  perfect  cleanli- 
ness, bathing  in  salt  water,  and  drinking  salt  water  to  keep  the  bow- 
els gently  open. 

The  following  outward  application,  given  by  the  late  Nicholas  Long- 
worth  of  Cincinnati,  he  recommends  in  the  strongest  terms  as  having 
effected  many  extraordinary  cures.  He  says : “ I have  never  known 
it  to  fail  to  cure  the  worst  case  of  Scrofula.  It  relieves  pain,  and  can 
in  no  instance  do  injury.” 


DISEASES  AND  DOMESTIC  REMEDIES. 


993 


u Put  in  a tumbler,  or  cup,  one  ounce  of  aquafortis ; put  in  two 
copper  cents ; there  will  be  a strong  sparkling.  When  the  sparkling 
ceases,  put  in  two  ounces  of  pure,  strong  cider  vinegar.  Leave  the 
coppers  in.  Apply  it  to  the  sore  twice  per  day,  with  a soft  rag.  It 
will  and  should  give  pain.  If  too  severe,  add  a little  more  warm  wa- 
ter. Between  each  application  wash  the  sore  with  water,  a little  warm 
er,  with  a soft  rag." 

He  adds,  “ I am  compelled  to  believe  it  a cure  for  old  sores.  A 
Kentucky  lawyer  wrote  me,  that  twenty  years  before,  he  had  a fall 
and  severely  bruised  his  leg.  For  twenty  years  he  had  walked  with 
a crutch  and  a cane.  His  leg  lessened  in  size,  and  still  sore.  He  tried 
the  remedy.  Found  a speedy  change.  His  leg  had  regained  its  size, 
and  was  cured ; that  he  had  thrown  aside  his  crutch  and  cane,  and 
walked  as  brisk  as  ever." 

Prof.  Turner,  who  seems  to  have  almost  unbounded  faith  in  the 
uses  and  applications  of  coal  oil,  says  it  will  cure  scrofulous  sores. 
Wm.  R.  Prince,  the  nurseryman  of  Long  Island,  says  that  ten  ounces 
of  the  root  of  a plant  known  as  Indian  Physic  will  cure  every  man- 
ner of  scrofulous  disease,  and  quotes  Dr.  Ogden  as  “ an  eminent  phy- 
sician" who  resided  there,  having  stated  in  his  Memoirs,  “that  twelve 
ounces  of  the  root  of  this  plant,  taken  in  four  doses,  will  restore  the 
blood  of  an  adult  to  the  purity  of  that  of  an  infant. 

ERYSIPELAS,  OR  ST.  ANTHONY’S  FIRE. 

Keep  the  bowels  open,  the  skin  of  the  whole  body  clean,  drink  of  a 
strong  tea  of  elder  flowers,  and  poultice  with  slippery  elm  bark  pul- 
verized and  mixed  with  milk,  cream  or  buttermilk.  The  authority 
referred  to  under  Scrofula  says  Indian  Physic  root  will  cure  erysipe- 
las. White  lead  paint  as  recommended  for  scalds  and  burns  has  been 
used  succeesfully  it  is  said.  One  or  two  applications  of  a poultice 
made  of  cranberries,  have  in  some  cases  arrested  it  at  once  and  effect- 
ed a complete  cure. 


RINGWORM. 

This  annoying  disease  is  readily  cured  in  many  cases  by  a mixture 
of  equal  parts  of  castor  oil  and  train  oil  applied  daily.  Or  boil  tobac- 
co leaves  and  mix  with  strong  ley  and  vinegar.  Wash  the  eruption 
with  this.  There  is  nothing  better.  Or  moisten  with  saliva  and  then 
apply  the  ashes  of  a cigar,  repeating  frequently  until  cured.  Or  wash 


994 


PRACTICAL  CYCLOPAEDIA. 


frequently  with  Castile  soap.  And  in  the  absence  of  other  remedies 
try  repeated  applications  of  mutton  tallow.  Or  with  a pin  scratch 
the  skin  entirely  around  the  affected  part. 

ITCH. 

This  is  caused  by  a microscopic  insect  which  burrows  in  the  skin, 
and  is  cured,  if  not  permitted  to  run  too  long,  simply  by  annointing 
the  skin  affected  frequently  with  sulphur  mixed  in  lard.  If  any  con- 
siderable portion  of  the  body  is  annointed  particular  care  should  be 
observed  not  to  take  cold,  as  persons  have  sometimes  lost  the  use  of 
their  limbs  by  taking  cold  while  using  a sulphur  ointment.  If  the 
disease  is  of  long  standing  or  much  extended  over  the  body  a mixture 
of  sulphur,  cream  of  tartar  and  molasses  should  be  taken  internally. 

For  Barber's  Itch  take  yellow  dock  root,  pulverize  it,  mix  it  with 
good  cider  vinegar,  and  wet  the  parts  with  this  frequently. 

For  Seven  Years  Itch  take  strong  soft  soap.  Wash  with  this  two 
or  three  times  a day  until  cured.  It  is  said  there  is  nothing  better. 

PRICKLY  HEAT. 

Mix  a large  portion  of  wheat  bran  with  either  cold  or  lukewarm 
water,  and  use  it  as  a bath  twice  or  thrice  a day.  Children  who  are 
covered  with  prickly  heat  in  warm  weather  will  be  thus  effectually 
relieved  from  that  tormenting  eruption.  As  soon  as  it  begins  to  ap- 
pear on  the  neck,  face,  or  arms,  commence  using  the  bran  water  on 
these  parts  repeatedly  through  the  day,  and  it  may  probably  spread 
no  farther.  If  it  does,  the  bran  water  bath  will  certainly  cure  it  if 
persisted  in. 

BOILS. 

% 

The  skin  of  a boiled  egg  is  one  of  the  most  efficacious  remedies 
that  can  be  applied  to  a boil.  Peel  it  carefully,  wet  and  apply  it. 
It  will  draw  off  the  matter,  and  relieve  the  soreness  in  a few  hours. 
One  or  more  coatings  of  white  lead  paint  applied  as  directed  for  scalds 
and  burns  is  a good  application. 

INFLAMMATION. 

Dr.  Benoist,  of  Nieuville,  in  France,  says  that  inflammations  on 


DISEASES  AND  DOMESTIC  REMEDIES. 


995 


the  body  are  “fed”  and  aggravated  by  contact  with  the  air.  He  paints 
the  inflamed  sores  in  erysipelas  and  other  diseases  with  collodion,  by 
which  means  recovery  is  soon  brought  about. 

SMALL  POX — VACCINATION. 


To  discover  small  pox  in  its  early  stage,  as  soon  as  the  eruption  ap- 
pears, by  pressure  with  the  point  of  the  finger  may  be  distinctly  felt 
the  small,  hard  substance,  precisely  as  if  a small  fine  shot  had  been 
placed  under  the  cuticle  of  the  skin.  This  peculiar  appearance  be- 
longs to  no  other  eruptive  disease.  While  it  is  and  has  been  known 
to  a few  physicians,  it  is  not  mentioned  in  any  of  the  standard  au- 
thorities. It  is  an  unfailing  diagnostic  symptom. 

A new  remedy  for  the  small  pox,  the  plant  known  as  Saracenia  per- 
purea,  or  Indian  Cup,  sometimes  called  Ladies’  Saddle,  also  Water 
Cup,  a native  of  Novia  Scotia,  having  been  mentioned  as  the  specific 
used  by  the  Indians  against  this  disease,  is  said  to  allay  the  fever  and 
irritation  caused  by  the  formation  of  pustules,  which  are  rapidly  dried 
up,  leaving  but  slight,  if  any  traces  of  the  malady.  It  is  given  in 
the  form  of  a tea  made  of  the  root. 

In  a letter  addressed  to  the  American  Medical  Times,  Dr.  F.  W. 
Morris,  President-physician  of  the  Halifax  Visiting  Dispensary,  states 
that  this  Saracenia  papaveraceous  plant  will  cure  small  pox  in  all  its 
forms  within  twelve  hours  after  the  patient  has  taken  the  decoction. 
“ However  alarming  and  numerous  the  eruptions,”  he  says,  “ or  con- 
fluent and  frightful  they  may  be,  the  peculiar  action  of  the  medicine 
is  such  that  very  seldom  is  a scar  left  to  tell  the  story  of  the  disease. 
If  either  vaccine  or  variolous  matter  is  washed  with  the  infusion  of 
the  Saracenia,  they  are  deprived  of  their  contagious  properties.” 

In  the  State  Almshouse  in  Massachusetts,  where  this  remedy  was 
used,  out  of  about  sixty  cases  but  one  fatal  result  has  occurred,  and 
that  was  a man  who  was  taken  to  the  house  from  the  neighboring 
town  in  the  last  stage  of  the  disease. 

A great  discovery  is  reported  to  have  been  recently  made  by  a 
surgeon  of  the  English  army,  in  China,  in  the  way  of  an  effectual 
cure  for  small  pox.  The  mode  of  treatment  is  as  follows  : When  the 
preceding  fever  is  at  its  height  and  just  before  the  eruption  appears, 
the  chest  is  rubbed  with  croton  oil  and  tartaric  ointment.  This  causes 
the  whole  of  the  eruption  to  appear  on  that  part  of  the  body  to  the 
relief  of  the  rest.  It  also  secures  a full  and  complete  eruption,  and 
thus  prevents  the  disease  from  attacking  the  internal  organs.  Thi3 


996 


PEACTICAL  CYCLOPAEDIA. 


is  said  to  be  now  tbe  established  mode  of  treatment  in  the  English 
army  in  China,  by  general  orders,  and  is  regarded  as  a perfect  cure. 

A Scotch  physician,  Dr.  Smart,  has  announced  an  invention  which 
he  asserts,  has  never  failed  in  his  practice  to  prevent  the  disfigurement 
consequent  in  small  pox  known  as  “pitting."  The  application  con- 
sists of  a solution  of  india-rubber  in  chloroform,  which  is  painted  over 
the  face  (and  neck  in  women)  when  the  eruption  has  become  fully  de- 
veloped. When  the  chloroform  has  evaporated,  which  it  readily  does, 
there  is  left  a thin  elastic  film  of  india-rubber  over  the  face.  This  the 
patient  feels  to  be  rather  comfortable  than  otherwise,  inasmuch  as  the 
disagreeable  itchiness,  so  generally  complained  of,  is  almost  entirely 
removed,  and,  what  is  more  important,  “pitting,”  once  so  common, 
and  even  now  far  from  rare,  is  thoroughly  prevented  wherever  the  so- 
lution has  been  applied. 

The  Surgeon-Major  of  the  Royal  Horse  Guards  writes  to  the  Lon- 
don Times,  that  the  root  of  the  Pitcher  Plant  is  a specific  for  this 
disease.  An  ounce  of  the  root  is  sliced,  infused  in  a quart  of  water, 
allowed  to  simmer  down  to  a pint,  and  given  in  doses  of  two  table- 
spoonfuls every  four  hours,  while  the  patient  is  well  nourished  with 
beef  tea  and  arrow  root.  A tea  made  of  the  Black  Cohosh  or  Rattle 
Root  is  considered  almost  a specific. 

It  should  be  distinctly  borne  in  mind  that  vaccination  is  an  almost 
perfect  preventative  of  small  pox  until  the  age  of  puberty  (say  fifteen,) 
but  after  that  time  it  becomes  less  and  less  efficacious  until  twenty- 
five,  when  the  system  becomes  less  susceptible  to  the  disease  up  to 
thirty-five,  when  the  predisposition  to  small  pox  seems  to  die  out  al- 
together. The  specific  inference  is  that  every  child  ought  to  be  re- 
vaccinated on  entering  the  fifteenth  year.  M.  Depaul,  reporter  of  the 
Vaccine  Committeee  of  the  French  Academy  says  that  in  spite  of  the 
opposition  raised  to  the  vaccination  of  new-born  children,  the  re- 
searches of  the  committee  tend  to  show  that  this  operation  is  not 
more  dangerous  in  very  early  life  than  at  the  second  or  third  month ; 
and  adds  that  “ if  all  children  were  vaccinated  within  the  first  two 
or  three  days  after  birth,  small  pox,  already  rare  now  in  comparison 
with  what  it  was  formerly,  would,  we  are  convinced,  completely  dis- 
appear. 

FEVEES. 

It  is  little  known,  perhaps,  that  cranberries  and  barberries,  stewf  i 
even  with  molasses,  are  remedies  in  fever,  and  as  purifiers  of  the 
blood.  They  will  keep  in  the  form  of  sauce  for  a long  time.  They 


DISEASES  AND  DOMESTIC  REMEDIES. 


997 


are  most  useful  in  hospitals,  as  they  neutralize  the  effects  of  salt 

pork. 

A good  drink  for  fever  is  made  as  follows  : Put  a little  tea-sage, 
two  sprigs  of  balm,  and  a little  wood  sorrel  into  a stone  jug,  having 
first  washed  and  dried  them  ; peel  thin  a small  lemon,  and  clear  from 
the  white,  slice  it,  and  put  a bit  of  the  peel  in,  then  pour  in  three 
pints  of  boiling  water.  Sweeten  and  cover  it  close. 

TYPHUS  FEVERS. 

The  British  Parliament  paid  a London  physician  £5000,  for  making 
public  the  following  method  of  preventing  infection  in  this  disease  : 
Put  three-fourths  of  an  ounce  of  saltpeter  in  a teacup  and  set  it  on  a 
red  hot  shovel.  Take  the  same  weight  of  oil  of  vitriol,  and  add  it  to 
the  saltpeter,  one-sixth  at  a time,  stirring  it  with  a pipe  stem.  Avoid 
the  fumes  as  they  rise  from  the  cup.  This  is  the  quantity  for  a room 
fourteen  feet  square.  Larger  or  smaller  rooms  of  course  need  more 
or  less  accordingly.  There  is  no  danger  in  breathing  the  air  of  the 
room. 

TYPHOID  FEVER. 

A Parisian  physcian  admits  air  freely  to  the  invalid’s  bedroom,  to 
which  plan  he  attributes  many  remarkable  cures.  He  says  there  can 
be  no  infection  in  the  open  air — fresh  air  moreover  enables  a patient 
to  take  stimulants  which  he  could  not  otherwise  bear. 

SCARLET  FEVER. 

A very  skillful  physician  says : My  whole  practice  is  this — when  the 
fever  first  comes  on,  and  the  patient  is  hot  from  fever,  I have  him 
sponged  with  cold  water  ; and  continue  the  treatment  as  long  or  as 
often  as  it  is  agreeable,  or  relieves  the  suffering.  Afterwards  as  he 
becomes  weaker,  the  water  is  gradually  made  warmer;  the  sensations 
of  the  patient  being  the  guide.  At  the  same  time,  he  is  allowed  to 
drink  all  the  cold  water  he  wants — which  he  will  never  do  in  large 
quantities  (as  he  should  not)  at  a time,  if  it  is  always  within  his  reach. 
I have  known  some  to  drink  in  this  way  by  small  portions,  a quart  in 
an  hour.  After  a while  this  produces  more  or  less  perspiration,  which 
greatly  relieves  the  symptoms.  This  is  my  whole  treatment.  Nothing 
is  more  pernicious  than  the  practice  of  giving  powerful  medicines  in 
this  disease.  The  fact  is,  many  scarlet  fever  patients  are  drugged  out 
of  existence.  We  learned  that  this  physician  with  a long  and  exten- 
sive practice,  never  lost  but  two  patients  with  this  disease. 


998 


PRACTICAL  CYCLOPAEDIA. 


We  copy  from  the  Rochester  (N.  Y.)  Advertiser  the  following:  The 
readers  of  this  paper  know  that  we  do  not  often  endorse  specific  reme- 
dies for  diseases,  but  as  that  scourge  of  the  younger  portion  of  the 
human  race,  scarlet  fever,  does  not  appear  to  yield  rapidly  to  medical 
treatment,  and  is  now  prevailing  extensively,  it  may  do  no  harm  to 
give  the  following  as  a remedy,  upon  the  authority  of  one  who  has 
seen  it  tried  repeatedly  and  without  a failure  in  a single  instance.  He 
says  that  a poultice  made  of  the  root  of  the  common  burdock  boiled 
in  milk,  and  applied  to  the  neck  of  the  patient,  will  cure  scarlet  fever. 
The  earlier  it  is  applied  the  better,  but  he  assures  us  that  it  has  ef- 
fected a cure  in  cases  where  physicians  had  abandoned  the  patient  as 
beyond  hope  of  cure. 

FALL  FEVERS. 

All  forms  of  Fall  fevers,  says  Dr.  Hall,  in  his  Journal  of  Health ; 
have  been  escaped  in  many  instances  by  whole  families,  who  have  at 
sunrise  and  sunset  had  bright  fires  kindled  in  their  family  rooms. 

FEVER  AtfD  AGUE. 

Onions  used  freely,  particularly  uncooked,  are  considered  a preven- 
tive against  this  disease  so  common  in  some  regions.  It  is  even  said 
that  a raw  onion  eaten  several  mornings  in  succession,  before  break- 
fast, will  cure  the  disease  entirely. 

Maury's  Prevention  of  Fever  and  Ague:  Plant  plenty  of  Sun  Flow- 
ers on  the  side  of  your  house  most  exposed  to  malarious  atmosphere. 

A gentleman  who  was  with  the  army  on  the  Upper  Potomac,  where 
the  ague  is  quite  prevalent,  says  that  an  extract  of  the  common  white 
plantain,  made  by  steeping  the  leaves  in  whisky,  and  taken  before 
breakfast,  a dozen  mornings  in  succession,  is  even  more  certain  than 
quinine  in  curing  this  fever.  Soot  coffee  is  a great  remedy  in  some 
districts.  A spoonful  of  soot  from  the  chimney  (not  from  the  stove- 
pipe,) steeped  in  water,  settled  and  seasoned  like  genuine  coffee,  is 
drank  with  every  meal  until  it  effects  a cure. 

MIASM. 

On  the  wings  of  the  viewless  winds  in  September,  the  sickliest 
month  of  the  year,  says  HalTs  Journal  of  Health,  there  is  wafted  an 
agency  of  disease  and  death,  so  etherial  in  its  nature,  so  intangible  to 
mortal  sense,  so  insinuating,  so  all-pervading,  that  no  alembic  can  de- 


DISEASES  AND  DOMESTIC  EEMEDIES. 


999 


tect  its  presence,  no  prison-bar  or  palace-gate  prevent  its  entrance. 
It  is  called  “ Miasm it  is  an  emanation  from  the  surface  of  the  earth 
wherever  there  is  vegetation,  moisture,  and  heat  equal  to  eighty  de- 
grees, and  is  the  fruitful  cause  of  many  diseases  which  ravage  whole 
communities  at  a time,  such  as  agues,  fevers,  diarrhea,  dysentery, 
cholera,  pestilence,  and  plague.  But  its  laws  are  known,  and  its  de- 
structive agencies  can  be  averted  by  avoiding  exposure  and  fatigue 
in  the  out-door  air  for  the  hours  including  sunrise  and  sunset,  at 
which  time  a hot  breakfast  and  supper  should  be  eaten,  by  a good  fire, 
in  all  prairie,  flat,  water  course,  and  lake  and  sea-shore  situations.  If 
the  people  can  only  be  induced  to  take  these  simple,  easy,  practicable, 
and  comprehensible  precautions,  these  diseases  will  be  prevented  as 
epidemics,  or  arrested  in  their  progress,  as  certainly  as  that  fire  can 
prevent  the  firing  of  a town,  and  that  water  will  put  it  out.  These  are 
the  teachings  of  science,  and  experiment  has  demonstrated  their  truth 
beyond  a cavil. 

It  is  said  that  if  those  who  are  exposed  to  malaria  will  put  as  much 
quinine  as  will  lie  on  the  point  of  a penknife  in  their  coffee  every 
morning,  the  probability  is  that  they  will  escape  chronic  diarrhea, 
fever  and  ague,  and  bilious  fever. 

FELON. 

A strong  solution  of  steeped  yellow  dock  as  hot  as  can  be  borne, 
will  instantly  cure  the  pain  of  a felon.  It  might  need  two  or  three 
applications  to  cure  it ; cover  the  vessel  with  flannel  while  bathing 
the  felon.  Strong  ley,  as  hot  as  can  be  borne,  is  also  an  effectual 
remedy,  if  used  in  time.  Soak  the  affected  part  in  it  for  half  an  hour 
three  times  per  day.  Equal  parts  of  bar  soap  and  common  salt,  soft- 
ened by  turpentine,  may  then  be  applied.  Or  this  may  be  used  at 
first. 

White  lead  paint,  applied  as  directed  for  scalds  and  burns,  is  con- 
sidered an  effectual  remedy.  A piece  of  rennet  soaked  in  milk  is 
said,  by  one  who  has  often  tried  it,  to  be  effectual.  The  application 
is  to  be  renewed  at  brief  intervals  until  relief  is  found.  A powerful 
remedy,  which  some  skillful  physicians  have  adopted,  and  which  I 
have  never  known  to  fail,  if  applied  early,  is  a poultice  made  of  the 
strongest  decoction  of  tobacco  mixed  with  tar.  It  “ draws  ” tremend- 
ously, and  requires  some  “grit”  to  endure  it  long  enough,  but  it  is 
eminently  efficient. 

The  following  remedy  is  well  vouched  for  as  a certain  thing  : Make 


1000 


PRACTICAL  CYCLOPEDIA. 


a thin  mortar  of  soap  and  lime — take  a thimble  with  a top  to  it,  fill  il 
with  mortar,  and  place  it  directly  over  the  part  afflicted — bind  it  on, 
so  as  to  exclude  the  air,  and  renew  it,  once  in  two  or  three  hours,  till 
it  eats  through  the  skin.  After  that,  apply  a poultice  made  of  flax- 
seed and  Indian  meal,  till  the  inflammation  has  subsided.  Then  dress 
it  with  a salve  of  white-pine  turpentine,  mutton  tallow  and  beeswax, 
equal  parts.  It  has  also  been  recommended  in  the  following  manner  : 
“ Take  a pint  of  common  soft  soap  and  stir  in  air-slacked  lime  till  it 
is  of  the  consistency  of  glazier’s  putty.  Make  a leather  thimble;  fill 
it  with  this  composition,  and  insert  the  finger  therein.  A cure  is 
certain. 

One  of  the  most  reliable  remedies  is  Tincture  of  Lobelia.  As  soon 
as  the  part  begins  to  swell,  wrap  the  part  affected  thick  with  a cloth, 
saturate  it  thoroughly  with  the  Tincture,  and  the  felon  is  dead.  An 
old  physician  says  he  has  known  this  to  cure  in  scores  of  cases,  and 
that  it  never  fails  if  applied  in  season. 

A poke  root  poultice  is  excellent,  whether  applied  before  or  after 
matter  is  formed.  The  sooner  the  better.  Or  scrape  Garget  root, 
and  apply  it  after  warming  a little  (not  to  cook  it.)  Change  it  often 
and  the  cure  will  be  effectual  in  most  cases.  Clay  from  an  old  log 
house  softened  and  kept  wet  with  camphor  is  good. 

WHITE  SWELLING. 

Take  the  bark  of  the  root  of  Bitter-Sweet,  and  steep  it  in  water 
until  the  strength  is  extracted,  then  put  in  hog’s  lard  and  mutton  tal- 
low, equal  quantities  ; simmer  until  the  water  is  out ; afterwards 
strain  through  a cloth.  Its  application  must  be  made  on  the  first  ap- 
pearance of  the  white  spot,  previous  to  the  swelling.  Its  tendency 
is  to  scatter  the  inflammation. 

CRAMPS. 

4 

Bub  the  part  with  the  naked  hand  or  a rough  towel,  with  or  with- 
out some  stimulating  application  as  whisky,  or  spirits  of  champhor, 
&c.  For  cramps  in  the  leg  or  arm,  tie  a strong  bandage  tight  over 
the  knee  or  elbow. 


CHAFES. 


For  chafes  in  the  groin  and  on  other  parts,  on  going  to  bed  wash 


DISEASES  AND  DOMESTIC  REMEDIES. 


1001 


the  parts  clean  with  cold  water  and  simply  sprinkle  well  with  flour, 
or  finely  powdered  starch;  or  finely  pulverized  clay. 

GRAVEL. 

Eat  plenty  of  radishes,  and  the  gravel  will  dissolve  and  relieve  the 
pain.  Eating  of  onions  is  also  beneficial.  A gill  of  the  juice  of  red 
onions  drank  twice  a day  for  a few  days  will  dissolve  the  stone. 

HYPOCHONDRIA  AND  HYSTERIA 

No  medicine  is  needed,  but  open  air  and  exercise,  light  and  unstim- 
ulating diet,  coarse  bread,  as  of  oat  or  corn  meal,  or  unbolted  wheat, 
and  perfect  ripe  fruits.  In  a hysteric  fit  let  the  clothes  be  loosened, 
plenty  of  fresh  air  admitted,  and  a little  cold  water  sprinkled  in  the 
face.  Apply  the  hartshorn  or  camphor  bottle  to  the  nose  occasionally. 

Mr.  Marsh  says  that  the  best  cure  for  the  hysterics  is  to  discharge 
the  servant  girl.  In  his  opinion,  there  is  nothing  like  work  to  keep 
the  nervous  system  from  becoming  unstrung.  He  says  some  women 
think  they  want  a physician  when  they  only  need  a scrubbing-brush. 

CURE  FOR  DRUNKENNESS. 

There  is  a famous  prescription  in  use  in  England,  for  the  cure  of 
drunkenness,  by  which  thousands  are  said  to  have  been  assisted  in  re- 
covering themselves.  The  receipt  came  into  notoriety  through  the 
efforts  of  John  Vine  Hall,  father  of  the  Rev.  Newman  Hall,  and  Cap- 
tain Vine  Hall,  commander  of  the  Great  Eastern  steamship.  He  had 
fallen  into  such  habitual  drunkenness,  that  his  most  earnest  efforts  to 
reclaim  himself  proved  unavailing.  At  length  he  sought  the  advice 
of  an  eminent  physician,  who  gave  him  a prescription  which  he  fol- 
lowed faithfully  for  seven  months,  and  at  the  end  of  that  time,  had 
lost  all  desire  for  liquor,  although  he  had  been  for  many  years  led 
captive  by  a most  debasing  appetite.  The  receipt,  which  he  after- 
wards published,  and  by  which  so  manv  other  drunkards  have  been 
assisted  to  reform,  is  as  follows  : Suipnate  of  iron,  five  grains ; magne- 
sia, ten  grains  ; peppermint  water,  eleven  drachms ; spirit  of  nutmeg, 
one  drachm ; twice  a day.  This  preparation  acts  as  tonic  and  stimu- 
lant, and  so  partially  supplies  the  place  of  the  accustomed  liquor,  and 
prevents  that  absolute  physical  and  moral  prostration  that  follows  a 
sudden  breaking  off  from  the  use  of  stimulating  drinks. 


1002 


PRACTICAL  CYCLOPJEI/IA. 


Sugar  as  a Dissipator  of  Drunkenness. — Dr.  Lecoeur,  of  Paris,  in 
an  article  on  drunkenness,  after  showing  the'  good  effects  of  ammonia 
in  dissipating  the  fumes  of  alcohol,  states  that  white  sugar  will  pro- 
duce the  same  effect.  When  the  individual  commences  to  feel  the 
influence  of  liquor,  he  should  eat  six,  eight  or  more  pieces  of  sugar, 
of  the  size  usually  served  on  the  table. 

CURE  OF  APPETITE  FOR  TOBACCO. 

A clergyman  who  for  many  years  was  addicted  to  the  chewing  and 
smoking  of  tobacco,  resorted  immediately  to  fresh  drawn  water  when- 
ever the  appetite  craved  indulgence,  and  after  drinking  what  he  de- 
sired, continued  to  hold  water  in  his  mouth,  throwing  out  and  taking 
in  successive  mouthfuls,  until  the  craving  ceased.  By  a faithful  ad- 
herence to  this  practice  for  about  a month,  he  was  cured,  and  for  thirty 
years  the  appetite  never  again  returned. 

We  find  the  following  in  the  New  York  Evening  Post:  A friend 
of  mine  overcame  the  habit  of  chewing  tobacco  by  substituting  a bit 
of  cracker  for  his  accustomed  quid.  He  had  previously  tried  camo- 
mile flowers  and  other  means,  without  success^  and  adopted  the  cracker 
upon  the  recommendation  of  a casual  coach  companion  some  years 
ago.  His  hankering  for  tobacco  was  soon  overcome,  and  he  has  never 
had  a relish  for  it  since.  He  gave  up  the  use  of  the  cracker  also  in  a 
few  weeks,  and  as  his  adviser  had  also  been  cured  by  the  same  means, 
I am  induced  to  offer  the  remedy  for  publication. 

SELF-ABUSE. 

Let  no  youth  of  intelligence  ever  consult  a man  at  a distance  for 
the  ailments  alluded  to.  It  is  a thousand  times  better  to  consult  the 
family  physician  at  home ; him  you  can  trust  with  safety,  as  to  body 
and  reputation  ; a thing  which  is  never  to  be  done  by  men  who  send 
books  free  of  charge,  which  treat  of  any  form  of  disease. 

As  to  symptoms  and  debilitations  of  the  early  morning,  and  which 
have  such  a depressing  influence  on  mind  and  body,  second  only  to 
those  of  dyspepsia,  nothing  can  be  more  certain  than  that  there  is  no 
remedy,  safe  and  efficient  in  drugs ; but  it  must  be  sought  in  the  dil- 
igent following  out  of  some  active  industrial  pursuit,  force  of  will,  and 
the  cultivation  of  a high  and  manly  moral  power,  which  looks  with 
angry  and  impatient  contempt  on  all  that  is  vicious,  corrupting,  and 
degrading,  whether  in  deed  or  word  or  thought;  this  is  the  onlv  effi- 


ACCIDENTS  AND  EMERGENCIES 


1003 


cient,  the  only  infallible  remedy,  and  is  worthy  of  the  matin  e reflec- 
tion of  every  high-minded  and  generous-hearted  youth. 


ACCIDENTS  AND  EMERGENCIES. 

LOCK  JAW — TETANUS. 

To  prevent  this  very  dangerous  affection,  he  careful  that  any  wound, 
especially  in  the  palm  of  the  hand  or  bottom  of  the  foot,  and  partic- 
ularly if  made  by  any  pointed  instrument,  as  a nail  for  instance,  shall 
not  be  allowed  to  heal  immediately.  When  any  one  runs  a nail  or 
sharp  iron  into  any  part  of  the  body,  take  a common  smoke  pipe,  light 
it  well  after  filling  with  tobacco,  then  place  a cloth  or  silk  handker- 
chief over  the  bowl,  and  blow  the  smoke  through  the  stem  into  the 
wound.  Two  or  three  pipesfull  will  be  sufficient  to  set  the  wound  dis- 
charging. Or  insert  into  the  wound  a piece  of  nitrate  of  silver  the 
size  of  a grain  of  wheat  and  allow  it  to  remain  until  it  makes  a sore, 
then  poultice. 

Lock  jaw  has  been  frequently  cured  by  injections  to  keep  the  bow- 
els open  and  poultices  of  soft  soap  and  Scotch  snuff  to  the  wound,  the 
patient  drinking  freely  of  red  or  black  pepper  tea.  Bathing  the 
wounded  part  morning,  noon,  and  night,  an  hour  each,  in  ley  as  hot 
as  can  be  borne,  then  poulticing  with  slippery  elm  bark  mixed  in  ley 
and  applied  warm  has  effected  cures.  We  have  heard  a great  deal 
about  the  medicinal  value  of  a poultice  made  of  grated  beet  roots,  and 
now  we  find  the  following  statement,  which  we  consider  worthy  of  at- 
tention. The  remedy  is  easily  applied.  A young  lady  ran  a nail  in- 
to her  foot,  which  produced  jock  jaw  of  such  a malignant  character 
that  her  physicians  pronounced  her  recovery  hopeless.  An  old  nurse 
applied  a poultice  of  pounded  beet  roots,  renewing  it  often,  and  the 
result  was  a complete  cure. 

FROST  BITES — FROZEN  LIMBS,  &C. 

Whether  the  whole  body  or  only  a small  part  be  frozen  it  must  be 
restored  gradually,  and  by  interior  not  exterior  heat.  Frozen  limbs 
should  never  be  rubbed.  The  juices  of  the  fleshy  tissues,  when  fro- 
zen in  their  minute  sacs  or  cells,  at  once  become  in  each  of  these  en- 
closures crystals,  having  a large  number  of  angles  and  sharp  points ; 


1004 


PRACTICAL  CYCLOPAEDIA. 


and  hence  rubbing  the  flesh  causes  them  to  cut  or  tear  their  way 
through  the  tissues,  so  that  when  it  is  thawed,  the  structure  of  the 
muscle  is  more  or  less  destroyed.  The  proper  mode  of  treatment  is 
as  follows : When  any  part  of  the  body  is  frozen,  it  should  be  kept 
perfectly  quiet  till  it  is  thawed  out,  which  should  be  done  as  promptly 
as  possible.  As  freezing  takes  place  from  the  surface  inwardly,  so 
thawing  should  be  in  the  reverse  order,  from  the  inside  outwardly. 
The  thawing  out  of  a portion  of  flesh,  without  at  the  same  time  put- 
ting the  blood  from  the  heart  into  circulation  through  it,  produces 
mortification ; but  by  keeping  the  more  external  parts  still  congealed 
till  the  internal  heat  and  the  external  blood  gradually  soften  the  more 
interior  parts,  and  produce  circulation  of  the  blood  as  fast  as  thawing 
takes  place,  most  of  the  dangers  are  obviated. « 

A popular  error  exists — almost  universal — that  a frozen  part  is  to 
be  restored  by  rubbing  it  with  snow.  If  the  snow  which  is  applied  be 
colder  than  the  frozen  flesh,  it  will  still  further  abstract  the  heat  and 
freeze  it  worse  than  before.  But  if  the  snow  is  of  the  same  tempera- 
ture, it  will  keep  the  flesh  from  thawing  till  the  heat  from  the  rest  of 
the  body  shall  have  effected  it,  thus  preventing  gangrene.  Water,  in 
which  snow  or  ice  has  been  placed,  so  as  to  keep  its  temperature  at 
thirty-two  degrees  Fahrenheit,  is  probably  better  than  snow. 

The  following  is  the  method  of  making  Wahler’s  Frost  Salve,  so 
long  known  and  valued  in  Germany,  but  the  receipt  for  which  has 
been  kept  secret  till  recently  purchased  by  the  government  of  the 
kingdom  of  Wurtemburg,  and  made  public : Twenty-four  ounces 
mutton  tallow,  twenty-four  ounces  hog's  lard,  four  ounces  peroxyde 
of  iron  (red  iron  rust,)  four  ounces  Venice  turpentine,  two  ounces  oil 
of  bergamot,  two  ounces  bole  armenian,  rubbed  to  a paste  with  olive 
oil.  Heat  together  the  tallow,  lard,  and  iron  rust,  in  an  iron  vessel, 
stirring  with  an  iron  spoon  constantly  till  the  mass  assumes  a perfect- 
ly black  color ; then  add  gradually  the  other  ingredients,  stirring  till 
well  mixed.  It  is  applied  upon  linen,  daily,  and  its  effect  upon  even 
the  most  painful  frost  sores  is  most  extraordinary.  In  all  probability, 
for  other  wounds  it  would  also  be  an  excellent  application. 

Kaw  cotton  and  castor  oil  have  restored  frost-bitten  limbs  when 
amputation  was  thought  to  be  necessary  to  preserve  life.  The  cure 
is  said  to  be  infallible. 

To  cure  the  intolerable  itching  that  follows  frost-bitten  toes,  it  is 
necessary  to  totally  exclude  the  air  from  the  affected  part.  If  it  is 
not  accompanied  with  swelling,  gum  shellac,  dissolved  in  alcohol,  ap- 
plied so  as  to  form  a complete  coat,  is  an  easy  remedy.  It  dries  soon. 


ACCIDENTS  AND  EMERGENCIES 


1005 


and  does  not  adhere  to  the  stockings,  and  generally  lasts  until  they 
are  well.  If  the  flesh  becomes  swollen  and  painful,  plasters  of  good 
sticking  salve  are  of  great  service,  but  if  highly  inflamed  any  mild 
poultice  that  will  exclude  the  oxygen  of  the  air  from  the  diseased 
part,  and  keep  it  moist,  allowing  the  recuperative  powers  of  nature  to 
do  the  rest.  Burns  and  scalds  may  be  treated  successfully  the  same 
way. 

To  Avoid  Great  Chilling  from  Falling  into  Winter  Water  all  that 
need  be  done  is  to  make  a quick  squeeze  or  rub  down  to  press  the 
excess  of  water  out  of  the  clothes,  then  set  to  running  as  briskly  as 
you  can,  but  not  ride.  This  exercise  will  be  difficult  for  a few  steps 
at  first,  but  will  succeed.  If  the  weather  is  cold,  your  outward  cloth- 
ing will  soon  stiffen  and  freeze,  and  protect  that  which  is  under  from 
further  cooling  by  the  air,  while  that  next  your  person  will  warm 
from  the  heat  of  your  body,  generated  by  the  exercise.  If  you  reach 
a house  in  half  an  hour  you  will  be  safer  than  if  you  reached  one  in 
five  minutes  ; for,  when  a person  so  immersed  is  immediately  changed 
in  a house,  he  is  heated  almost  in  vain  from  without — he  will,  in  this 
case,  continue  chilly  for  several  days  after  on  the  least  exposure,  even 
in  a house ; but  if  warmed  from  within  outwardly,  by  exercise,  he 
may  then  be  changed,  and  escape  future  accidents,  congestions,  &c. 

BURNS  AND  SCALDS. 

Multitudes  are  annually  perishing  by  scalds  and  burns,  nearly  all 
of  whom  might  be  preserved  from  a fatal  result,  if  some  of  the  simplr 
remedies  which  we  give  were  adopted  immediately  after  the  accidents. 
We  hope  that  every  individual  will  at  once  become  perfectly  familiar 
with  the  following  instructions,  that  there  may  be  no  hesitancy  in 
knowing  just  what  to  do  when  occasion  requires.  For  these  as  well 
as  other  cases  we  give  different  remedies  so  that  persons  may  select 
which  they  prefer,  or  the  one  that  may  be  most  convenient. 

The  instant  you  are  burned  or  scalded,  place  the  part  in  cold  water, 
this  gives  perfect  relief  in  a second,  then  get  some  flour  and  cover 
the  burned  part  completely,  an  inch  thick  if  possible,  and  let  it  remain 
until  it  is  well.  Cures  of  frightful  burnings  have  been  performed  in 
this  way,  as  wonderful  as  they  are  painless.  If  the  burn  or  scald  is 
extensive  or  severe,  eat  nothing  until  improvement  commences,  ex- 
cept some  dry  bread  softened  in  weak  tea  of  some  kind,  and  drink 
nothing  but  water. 

Baw  cotton,  spread  out  or  carded,  and  laid  on  in  considerable  quan- 


1006 


PEACTICAL  CYCLOPAEDIA. 


tity  directly  over  the  burn,  has  been  found  very  effective,  if  the  burn 
or  scald  is  not  very  deep,  or  the  skin  is  not  broken,  though  it  may  be 
blistered  some.  Bind  it  on  slightly,  and  let  it  remain  some  time. 
Simple  as  it  may  appear,  this  is  one  of  the  best  applications  to  be 
had. 

A coating  of  colodion  is  excellent.  The  white  of  an  egg  has  proved, 
of  late,  one  of  the  most  efficacious  remedies  for  burns.  Seven  or  eight 
successive  applications  of  this  substance  will  sooth  the  pain  and  effec- 
tually exclude  the  burned  parts  from  the  air.  This  simple  remedy 
seems  far  superior  to  colodion  or  even  cotton. 

It  is  said  that  an  Indian  meal  poultice,  covered  with  young  hyson 
tea,  softened  with  hot  water,  and  laid  over  burns,  as  hot  as  can  be 
borne,  will  relieve  the  pain  in  five  minutes.  Becommended  also  for 
frost  bites.  The  effect  of  pulverized  charcoal  and  oil  applied  imme- 
diately to  either  scalds  or  burns  is  said  to  be  miraculous.  Lamp  oil 
will  do  ; but  linseed  oil  is  better.  A French  paper  says  that  by  acci- 
dent charcoal  has  been  discovered  to  be  a sure  cure  for  burns.  By 
laying  a piece  of  cold  charcoal  upon  a burn  the  pain  subsides  immedi- 
ately. The  remedy  is  cheap  and  simple  and  deserves  a trial. 

White  lead  paint  applied  immediately  in  several  successive  coatings 
has  been  recommended  for  all  cases  of  burns  and  scalds  except  those 
which  are  very  extensive  or  very  deep.  Dip  either  a brush  or  feather 
into  the  paint  and  draw  it  gently  over  the  injured  part,  extending  the 
coating  an  inch  or  so  beyond  the  margin  of  the  inflamed  surface. 
When  the  first  seems  quite  thin  or  cracks,  apply  a fresh  coating.  In 
a week  or  so  it  will  peel  off.  Equal  parts  of  raw  linseed  oil  and  lime 
water  applied  to  the  injured  part  five  or  six  times  a day  is  also  re- 
commended. Many  families  keep  this  liniment  prepared  and  on  hand 
all  the  time. 

The  skin  of  hog’s  lard  applied  immediately  to  keep  the  air  out  is  much 
used.  Oiled  silk  is  a good  substitute,  v 

When  the  burn  degenerates  into  an  ulcer,  and  becomes  difficult  to 
heal,  in  consequence  of  proud  flesh,  sprinkle  over  it  occasionally  a 
little  powdered  burnt  alum,  and  dress  it  with  salve,  or  a bread  and 
milk  poultice,  the  same  as  any  common  sore. 

If  your  clothing  takes  fire,  slide  the  hands  down  the  dress,  keeping 
them  as  close  to  the  body  as  possible,  at  the  same  time  sinking  to  the 
floor  by  bending  the  knees;  this  has  a smothering  effect  on  the  flames; 
if  not  extinguished,  or  a great  headway  is  gotten,  lie  down  on  the 
floor,  roll  over  and  over,  or  better,  envelop  yourself  in  a carpet, 


ACCIDENTS  AND  EMERGENCIES. 


1007 


bed*cloth,  or  any  garment  you  can  get  hold  of  always  preferring 
woolen. 


BURNING  TO  DEATH. 

This  is  a terrible  calamity,  yet  it  is  a daily  occurence,  and  is  almost 
always  the  result  of  gross  carelessness,  recklessness  or  ignorance.  The 
number  of  persons  burned  or  scalded  to  death  in  England,  from  1848 
to  1861,  is  officially  stated  at  39,927,  or  an  average  of  eight  a day. 
Of  the  whole  number,  1,344  were  infants  under  one  year  of  age ; 
4,500  were  children  of  one  and  under  two  years,  and  9,777  were  be- 
tween two  and  four  years  of  age.  Between  the  ages  of  five  and  fifteen, 
6,255  girls  and  3,750  boys  were  burned  to  death. 

Loss  of  life  from  the  clothing  taking  fire  may  occur  any  hour  in 
any  family.  The  prevention  and  the  remedy  are  matters  of  per- 
sonal interest,  at  least  to  all  parents ; and  certainly  every  school  teach- 
er in  the  land  should  know  how  to  act  in  the  premises.  Dresses  can 
be  made  so  that  they  will  not  readily  take  fire.  The  most  available 
plan,  the  most  economical  and  the  most  accessible  is  to  soak  the  cloth- 
ing in  strong  salt  water  just  before  wringing  it  out.  There  are  other 
preparations  used,  such  as  a solution  of  sulphate  of  ammonia,  tung* 
state  of  soda,  etc.,  but  the  advantage  of  common  salt  is,  that  while  it 
is  as  efficacious  as  others,  it  is  not  sociable  to  injure  the  colors  of  the 
dress.  The  next  best  thing  is  to  know  how  to  act  in  case  of  the  dress 
taking  fire.  The  beautiful  and  accomplished  wife  of  a great  name 
lately  died,  within  the  hour,  by  her  dress  having  taken  fire  from  a bit 
of  blazing  sealing  wax  falling  on  it,  while  she  was  affectionately 
amusing  her  sweet  little  children  at  the  sewing  table.  Her  husband 
was  in  an  adjoining  room  and  was  instantly  at  her  side,  but  either  had 
not  the  knowledge  or  presence  of  mind  to  arrest  the  progress  of  the 
flames.  Perhaps  three  persons  out  of  four  would  rush  right  up  to 
the  burning  individual  and  begin  to  paw  with  their  hands,  without  any 
definite  aim.  It  is  useless  to  tell  the  victim  to  do  this  or  that,  or  call 
for  water.  In  fact,  it  is  generally  best  to  say  not  a word,  but  to  tear 
up  the  carpet,  or  seize  a blanket  from  the  bed,  or  a cloak,  or  any 
woolen  fabric — if  none  is  at  hand,  take  any  woven  material — hold  the 
corners  as  far  apart  as  you  can  stretch  them  out  higher  than  your 
head,  and  running  boldly  to  the  person,  make  the  motion  of  clasping 
in  the  arm,  most  about  the  shoulders,  this  instantly  smothers  the  fire 
and  saves  the  face;  the  next  instant  throw  the  unfortunate  on  the 
floor;  this  is  an  additional  safety  to  the  face  and  breath,  and  any 


1008 


PRACTICAL  CYCLOPEDIA. 


remnant  of  flame  can  be  put  out  more  leisurely.  Immediately  im- 
merse the  burned  parts  in  cold  water,  and  all  the  flame  will  cease  with 
the  rapidity  of  lightning,  then  get  some  common  flour,  and  the  mo- 
ment the  burned  parts  are  removed  from  the  water  cover  them  with 
the  flour  as  thick  as  possible.  Put  the  patient  to  bed,  and  let  the 
flour  remain  until  it  falls  off  of  itself.  Unless  the  burns  are  deep,  no 
other  application  is  needed.  The  dry  flour,  like  the  water,  causes  in- 
stant and  perfect  relief  from  pain  by  totally  excluding  the  air  from 
the  injured  parts,  and  is  one  of  the  most  admirable  remedies  known. 

POISONS  AND  ANTIDOTES. 

Prompt  application  of  the  simple  antidotes  here  recommended  would 
every  year  save  thousands  of  valuable  lives  from  the  fatal  effects  of 
poison.  As  you  value  your  own  life,  as  you  love  the  devoted  wife  and 
dear  children  whom  God  has  given  you,  we  beseech  you  treasure  in 
your  mind  and  teach  to  every  member  of  your  household  of  sufficient 
years,  the  simple  but  invaluable  directions  which  we  here  give.  Let 
every  one  be  made  perfectly  familiar  with  them  at  once,  so  that  in  case 
of  need  there  shall  be  no  unnecessary  delay,  and  consequent  sacrifice 
of  life. 

If  any  poison  is  swallowed,  drink  instantly  a glass  of  water  with  a 
heaping  teaspoonful  each  of  common  salt  and  ground  mustard  stirred  in- 
to it;  this  vomits  as  soon  as  it  reaches  the  stomach  ; but  for  fear  some 
of  the  poison  may  still  remain,  swallow  the  white  of  one  or  two  raw 
eggs  or  drink  a cup  of  strong  coffee,  these  two  being  antidotes  for  a 
greater  number  of  poisons  than  any  dozen  other  articles  known,  witn 
the  advantage  of  there  being  always  at  hand  ; if  not,  a half  pint  of 
sweet  oil  or  lamp  oil,  or  “ drippings,”  or  melted  butter  or  lard  are 
good  substitutes,  especially  if  they  vomit  quickly.  Two  teaspoonfuls 
of  mustard  in  place  of  one  each  of  mustard  and  salt  will  answer, 
though  they  are  not  as  good.  And  sweet  milk  or  cream  may  be  used 
instead  of  the  coffee  if  that  cannot  be  had. 

The  antidote  of  a poison  is  that  which  renders  it  instantly  harmless ; 
this  it  does  by  converting  the  elements  or  ingredients  of  the  poison 
into  new  compounds,  which  are  wholly  innocuous.  But  in  all  these 
cases,  the  benefits  to  be  derived  from  the  employment  of  an  antidote; 
are  proportioned  to  the  instantaneousness  of  the  application ; the  im- 
portance of  this  is  very  generally  understood,  but  it  serves  to  deprive 
friends  of  all  presence  of  mind ; they  are  thrown  into  such  a flurry, 
as  to  be  incapable  of  connected  thought,  or  efficient  action.  It  may 


ACCIDENTS  AND  EMERGENCIES. 


1009 


therefore  save  many  a human  life,  if  the  reader  will  impress  upon  his 
mind  two  or  three  general  principles.  It  is  true,  that  11  every  bane 
has  its  antidote,”  but  as  there  are  hundreds  of  poisons,  and  the  mem- 
ory would  be  over- taxed  with  an  antidote  for  each,  it  is  agreeable  to 
note  that  some  substances  are  perfect  antidotes  against  a dozen  poi- 
sons ; and  it  is  fortunate,  too,  that  these  substances  are  almost  always 
at  hand,  even  in  the  poorest  households.  Strong  coffee ; salt  and 
mustard  ; white  of  eggs  ; any  kind  of  domestic  oil,  lard  or  grease — 
these  four  things  antagonize  almost  all  ordinary  poisons.  If  the  read- 
er will  bear  this  in  mind,  he  can  be  happily  and  efficiently  calm,  under 
almost  any  circumstances  of  poison,  in  which  he  is  likely  to  be  placed. 

1.  Prevention  is  best.  No  poisonous  substance  should  be  allowed 
in  any  household  for  one  single  instant,  after  it  is  out  of  the  hand  ; 
whatever  has  been  left  after  use,  should  be  at  once  thrown  into  the 
sink,  or  carried  out  into  the  street  or  road,  broken,  poured  out  or  scat- 
tered. 

2.  The  very  moment  you  see  anything  in  a paper  or  bottle  or  other 
vessel,  without  a mark  showing  what  it  is,  empty  it  without  a mo- 
ment s delay  into  the  sink  ; this  is  safer  than  throwing  it  into  the  fire, 
for  it  may  be  inflammable  or  explosive,  and  cause  much  mischief. 

3.  Never  take,  taste,  or  give  anything,  whether  powder  or  fluid  in 
the  dark,  or  without  looking  deliberately  at  the  label,  in  a clear  light, 
although  you  may  have  put  the  vessel  or  paper  down  with  your  own 
hand,  a minute  before. 

But  from  inattention,  recklessness,  or  design,  poisons  will  sometimes 
be  swallowed,  and  the  truly  wise  will  inform  themselves  beforehand, 
as  to  the  best  means  of  procedure. 

1.  Send  for  a physician.  Meanwhile,  remember  that  the  effect  of 
administered  poison  is  instantaneous,  or  comes  on  slowly.  If  instan- 
taneous, the  patient  immediately  cries  out  with  the  sensation  of  heat 
or  burning,  or  scalding  at  any  point  from  mouth  to  stomach ; the  pre- 
sumption then  is,  that  some  corrosive  poison  has  been  taken ; some- 
thing which  eats  or  destroys  or  disorganizes  the  muscles  or  fleshy 
parts  of  the  tongue,  mouth,  throat,  stomach,  etc ; most  poisonous  sub- 
stances of  this  sort  are  acids,  and  the  first  best  remedy  likely  to  be  at 
hand,  is  common  soap  dissolved  in  water,  or  soda  or  saleratus  or  mag- 
nesia; but  in  the  hurry  of  inexpert  hands  the  remedy  may  be  made 
so  strong  as  to  become  of  itself  another  poison,  hence  it  is  best  to  take 
the  simplest  thing  which  is  most  likely  to  be  at  hand,  and  which  can 
not  injure  in  any  quantity  or  strength  in  which  it  can  be  taken ; 
hence  for  poisons  which,  cause  an  instantaneous  sensation  of  burning 


101C 


PRACTICAL  CYCLOPAEDIA. 


in  the  throat,  etc.,  drink  a teacupful  of  sweet  oil  or  lard  or  grease  of 
any  sort;  the  most  that  can  happen  from  an  over  amount  is  that  it 
will  be  vomited  up,  and  this  brings  more  or  less  of  the  poison  out  of 
the  stomach ; then  you  can  more  leisurely  drink  magnesia-water  or 
strong  soap-suds,  or  a tablespoonful  of  wood-ashes,  put  in  half  a pint 
of  lukewarm  water,  stir,  let  it  settle  two  minutes,  pour  it  off  and  drink. 

If  a powder  has  caused  the  urgent  sensations,  the  most  generally 
applicable  antidote  is  to  swallow  one  or  two  raw  eggs ; the  white  is 
the  efficient  part,  but  there  may  not  be  time  to,  separate  the  yelk; 
this  is  best  in  poisons  from  arsenic,  corrosive  sublimate,  verdigris, 
creosote,  etc. 

If  the  effect  is  not  instantaneous,  and  time  may  be  taken,  the  first 
best  thing  to  be  done  in  all  cases  is  to  get  the  poison  out  of  the  stom- 
ach instantly,  by  swallowing  every  five  minutes  a tea  cup  of  warm 
water  into  which  has  been  stirred  a full  teaspoon  each  of  common  salt, 
and  ground  kitchen-mustard ; there  is  vomiting  almost  as  soon  as  it 
reaches  the  stomach;  then  drink  a cup  or  two  of  very  strong  coffee, 
which  is  the  best  remedy  for  all  anodyne  poisons,  as  opium,  morphine, 
laudanum,  etc.,  etc.  In  short,  if  the  sufferings  are  instantaneous  and 
urgent,  drink  sweet  oil  or  soapsuds;  if  gradual  or  causing  drowsiness, 
mustard  emetic,  strong  coffee  or  white  of  eggs. 

For  Poison  Vines,  Ivy,  etc. — It  is  said  that  persons  liable  to  be  thus 
poisoned  may  escape  by  washing  previous  to  exposure  with  lye  from 
wood  ashes.  Washing  thoroughly  soon  after  in  cold  water  is  said  to 
be  a preventive.  The  sooner  the  better.  Washing  in  hot  water  soon 
after  contact  with  the  ivy,  &c.,  is  regarded  as  a perfect  preventive. 
The  application  of  a paste  made  of  gunpowder,  or  sulphurx  with  milk, 
is  an  effectual  remedy.  Benew  night  and  morning,  until  cured.  Live 
on  gruel,  soups,  rice,  and  other  mild  food,  having  the  bowels  to  act 
twice  a day.  A newspaper  correspondent  says,  I have  twice  cured 
myself  when  poisoned  with  ivy,  by  immersing  the  poisoned  parts  in 
soft  soap  for  thirty  minutes.  The  first  time  I tried  this  I merely  put 
my  feet  in  the  soap  because  it  made  them  feel  better.  The  second 
time,  it  being  on  my  hands,  I put  them  in  soap  to  cure  them,  and  it 
did  it.  It  is  the  three  leaved  ivy  that  is  p'oison.  The  five  leaved  va- 
riety is  innocent,  and  it  is  said  a perfect  antidote  for  the  poison  of  the 
three  leaved  variety.  Chew  the  leaves  of  the  five  leaved  ivy  and  rub 
the  juice  on  the  poisoned  parts.  It  has  been  known  to  stop  the  itch- 
ing at  once  and  effect  a permanent  cure. 

Poisoned  Atmosphere. — Dr.  Kichardson,  an  English  chemist,  says 
that  iodine,  placed  in  a small  box,  with  a perforated  Ud;  destroys  or- 


ACCIDENTS  AND  EMEBGENCIES. 


1011 


ganic  poison  in  rooms.  During  the  continuance  of  an  epidemic  small 
pox  in  London  he  saw  the  method  used  with  benefit. 

POISONOUS  BITES  AND  STINGS. 

If  there  is  no  sore  about  the  mouth  or  lips  suck  the  poison  out  of 
the  wound  as  soon  as  it  is  made,  and  spit  it  out,  for  some  minutes  in 
succession ; or,  better  still,  wash  the  parts  most  freely  with  spirits  of 
hartshorn,  (an  ounce  vial  of  which  should' be  considered  one  of  the 
indispensables  in  traveling,)  because  that  is  an  alkali,  and  the  bites 
and  stings  of  reptiles  and  insects  are  acid,  hence  are  nullified  by  the 
strong  alkali.  If  there  is  no  hartshorn  at  hand,  make  an  alkali  by 
wetting  fresh  wood  ashes  with  water  and  apply  it  to  the  wound  as  a 
poultice,  renewing  it  every  half-hour  until  relieved.  Strong  alkaline 
washes  instantly  applied  are  believed  to  be  a perfect  preventive  of 
serious  harm  from  all  bites  and  stings,  except  from  a mad  dog  or 
rabid  creature. 

Snake  Bites. — Turpentine  is  said  to  be  a sure  cure  for  the  bite  of  a 
snake.  It  should  be  put  in  a bottle,  and  the  mouth  being  placed  over 
the  spot,  the  liquid  brought  directly  in  contact  with  the  wound  by 
inverting  the  bottle,  which  should  be  held  there  until  relief  is  ob- 
tained. A complete  alleviation  of  pain  has  been  known  to  ensue  in 
less  than  a quarter  of  an  hour.  Plantain  leaves  and  lobelia  leaves 
are  considered  an  antidote  for  the  bite  or  sting  of  venomous  animals 
— twice  as  much  of  the  former  as  the  latter  mixed  with  boiling  water, 
and  when  cool,  bound  on  the  affected  part.  A toad  after  being  bitten 
by  a snake  was  seen  to  immediately  eat  of  the  plantain  leaf — the  toad 
being  repeatedly  bitten  as  often  resorted  immediately  to  the  plantain, 
when  the  plantain  being  removed  and  the  toad  again  bitten,  it  sought 
the  leaf  and  not  finding  it  almost  instantly  died. 

Bite  of  a Rattlesnake  Cured  in  two  Hours. — The  Petersburg  Ex- 
press publishes  the  following  from  a reliable  correspondent : “ A car- 
penter, while  engaged  in  pulling  down  an  old  house,  and  in  removing 
some  of  the  rotten  timbers  near  the  ground,  was  bitten  by  a rattle- 
snake. In  a few  moments  his  finger  was  swollen  to  four  times  its  nat- 
ural size,  and  a red  streak  commenced  running  up  his  hand  and  wrist. 
A deadly  languor  came  upon  him,  and  his  vision  grew  dim,  clearly 
indicating  that  the  subtle  poison  was  rapidly  approaching  the  citadel 
of  life.  But  a remedy  was  tried  merely  by  way  of  experiment,  which 
to  the  surprise  of  all  present,  acted  like  a charm,  the  component  parts 
of  which  were,  onions,  tobacco  and  salt  of  equal  parts,  made  into  a 


1012 


PRACTICAL  CYCLOPEDIA. 


poultice  and  applied  to  the  wound,  and  at  the  same  time  a cord  was 
bound  tightly  about  the  wrist.  In  two  hours  afterwards  he  had  so 
far  recovered  as  to  be  able  to  resume  his  work.  I knew  an  old  negro 
who  cured  a boy  that  had  been  bitten  by  a mad  dog,  by  the  same  ap- 
plication.” 

Bee  Stings. — First  pull  out  the  sting,  then  bathe  the  place  with  ice 
water,  or  spirits  of  hartshorn,  or  acetate  of  lead.  A paste  made  of 
saleratus  and  water,  or  a strong  solution  of  potash,  or  of  the  carbonate 
of  soda  applied  immediately  and  repeated  so  as  to  keep  the  part  moist, 
will  allay  the  pain  in  a few  seconds  of  time.  Those  handling  bees 
should  keep  one  of  these  preparations  at  hand  so  as  to  apply  it  in- 
stantly. 

Bites  of  Venomous  Flies. — The  venom  of  fly  bites  proceeds  from  the 
virus  the  flies  absorb  in  feeding  upon  putrescent  animal  matter.  If 
neglected  these  sometimes  prove  even  fatal.  Make  a poultice  of 
bread,  softened  with  a strong  decoction  of  mallows,  and  when  it  is 
ready  to  put  upon  the  bite,  pour  upon  it  two  teaspoonfuls  of  the  oxy- 
chloride of  sodium,  and  apply  immediately.  The  cure  is  effectual. 

Bite  of  Mosquitos,  §c. — Oil  of  pennyroyal,  rubbed  on  the  face, 
hands,  and  parts  exposed,  is  said  to  be  a preventive  for  the  bite  of 
gnats  and  mosquitos.  It  should  be  properly  diluted  with  some  sort 
of  spirits,  as  if  used  in  its  concentrated  state,  it  will  cause  the  skin  to 
smart  for  a while.  This  preparation  seems  to  be  highly  offensive  to 
their  gnat  and  mosquitoships,  and  they  leave  in  disgust. 

TO  EEMOVE  INSECTS  FEOM  THE  NOSE  AND  EARS. 

Insects  are  removed  from  the  nose  and  ears  by  spirting  in  water 
from  the  mouth ; sweet  oil  with  a syringe  is  as  good,  if  at  hand. 

HYDROPHOBIA. 

No  person  who  has  seen  a case  of  hydrophobia  can  ever  forget  the 
painful  scene.  Of  all  the  maladies  to  which  human  beings  are  ex- 
posed, this  is  perhaps  the  most  mysterious,  and  it  is  surrounded  with 
a dreadful  interest.  As  there  is  a great  deal  of  popular  fallacy  afloat 
respecting  it,  every  item  of  reliable  information  and  every  gleam  of 
light  which  can  be  thrown  on  the  subject,  deserve  to  be  collected  and 
placed  before  the  public. 

Many  current  ideas  on  this  malady  are  not  only  inaccurate,  but 
dangerously  wrong.  For  example : it  is  commonly  believed  that  ra^ 


ACCIDENTS  AND  EMERGENCIES. 


1013 


Lies  in  dogs  is  peculiar  to  the  warm  months — the  “ dog  days  ” — but 
the  dog  days  have  no  more  to  do  with  rabies  than  the  moon  with  lu- 
nacy. In  the  veterinary  schools  of  France,  the  records  kept  respect- 
ing the  cause  of  hydrophobia  show  that  a majority  of  cases  have  oc- 
curred not  in  the  hottest,  but  wettest  months.  In  April,  November 
and  December  double  the  number  of  cases  occurred  as  compared  with 
J uly  and  August.  It  is  also  supposed  that  all  mad  dogs  foam  at  the 
mouth,  and  that  they,  run  about  snapping  at  man  and  beast,  manifest- 
ing great  ferocity.  There  is  only  one  stage  of  rabies  in  dogs  in  which 
they  foam  at  the  mouth,  while  healthy  dogs  foam  frequently.  Gentle 
dogs,  when  affected  with  rabies,  are  generally  gentle  to  their  masters, 
but  they  will  then  snap  at  other  dogs  ; it  is  only  the  ferocious  dog  that 
shows  very  great  fierceness  when  rabid.  It  is  also  a popular  belief 
that  dogs  attacked  with  rabies  are  afraid  of  water ; hence,  the  name 
hydrophobia  (horror  of  water,)  has  been  given  to  the  malady.  This 
is  a misnomer,  and  the  popular  notion  respecting  it  is  a dangerous  er- 
ror. A burning  thirst  is  one  of  the  characteristic  symptoms  of  rabies 
in  its  earlier  stages,  and  when  a dog  laps  water  or  plunges  into  it,  it 
is  no  sign,  as  some  suppose,  that  he  has  not  the  disease.  In  man, 
during  the  latter  stages  of  the  disease,  there  is  an  undefinable  dread 
of  water,  and  hydrophobia  is  not  inappropriate  when  applied  to  him  ; 
but  in  dogs,  a dread  of  water  does  not  show  itself  in  one  out  of  fifty 
cases. 

All  who  are  in  charge  of  a dog  may,  by  a little  attention,  discover 
the  early  symptoms  of  rabies,  and  prevent  any  mischief  by  sequestra- 
ting the  animal  in  time.  Is  he  fidgety  and  sullen  ? Does  he,  when 
first  ill,  manifest  importunate  affection?  Is  he  affected  with  halluci- 
nation ? Does  he  exhibit  ardent  thirst  ? Does  he  scratch  his  ear 
violently  ? and  does  he  paw  the  corners  of  his  mouth  without  keeping 
his  mouth  permanently  open  ? Does  he  refuse  his  natural  food,  and 
exhibit  a depraved  appetite  ? Is  he  insensible  to  pain,  and  his  voice 
strangely  altered  ? Any  one  of  these  symptoms  should  awaken  sus- 
picion, and  a close  observation  will  soon  discover  the  true  state  of  the 
case.  We  advise  all  our  readers  to  commit  this  information  respect- 
ing the  symptoms  to  memory,  as  it  may  be  of  paramount  importance 
at  some  future  period. 

The  poison  of  rabie,  is  not  communicated  by  contagion,  but  innocu- 
lation  with  the  saliva.  One  mysterious  feature  connected  with  this 
poison,  is  that  after  being  bitten  it  may  remain  in  the  system  for 
nearly  a year  before  it  develops  itself.  How  it  thus  remains  inert  is 
unknown.  When  a person  is  bitten  by  a dog  supposed  to  be  mad, 


1014 


PRACTICAL  CYCLOPAEDIA. 


the  only  safe  course  to  pursue  is  to  cauterize  the  wound  at  once.  It 
is  a consoling  fact  that  only  one  out  of  every  three  persons  bitten  by 
mad  dogs  have  become  affected  with  hydrophobia ; still  the  malady  is 
so  terrible  and  treacherous  that  every  caution  should  be  used  at  all 
seasons  of  the  year  to  prevent  it. 

Treatment. — Medical  authorities  agree  that  the  only  certain  pre- 
ventive, in  case  of  a bite  from  a rabid  animal,  is  cutting  out  and  cau- 
terizing the  wound.  Any  one  bitten  by  a dog  suspected  of  rabies, 
should  immediately  burn  or  cut  out  the  affected  part.  It  is  best  to 
employ  a skillful  physician  or  surgeon  to  perform  this.  And  it  should 
be  done  with  the  least  possible  delay.  While  the  surgeon  is  being 
called,  let  the  wound  first  be  thoroughly  washed  out  with  Aqua  Am- 
monia, or  if  that  is  not  at  hand,  and  there  is  no  drug  store  near  where 
it  may  be  obtained,  then  use  strong  ley,  or  a strong  solution  of  sale- 
ratus. 

Various  antidotes  have  been  recommended,  yet  we  can  not  vouch 
for  their  efficacy.  A new  cure  has  been  discovered,  in  England,  in 
the  common  nitrate  of  silver.  It  is  said  to  decompose  the  saliva,  and 
neutralize  the  virus.  The  best  form  of  application  is  to  introduce  the 
solid  substance  into  the  wound  as  soon  as  possible  after  the  bite. 

It  is  also  said  that  a strong  decoction  of  the  bark  of  the  Black  Ash 
tree  (that  of  the  root  is  best,)  drank  freely  as  soon  as  possible,  and 
frequently,  is  an  effectual  remedy  with  man  and  animal  for  bite  of 
mad  dog ; also  for  bite  of  the  rattlesnake.  The  bark  of  the  White 
Ash  root  to  be  used  in  the  same  manner  is  said  to  be  equally  effective. 

The  Liepsic,  Germany,  Journal  publishes  the  following  antidote  for 
the  bite  of  a mad  dog,  which,  it  says,  was  an  exclusive  secret  with  a 
Saxon  forester,  but  who  growing  old  was  unwilling  to  let  it  die  with 
him,  and  therefore  procured  its  publication.  He  is  said  to  have  used 
it  for  fifty  years,  and  rescued  many  human  beings  and  cattle  from  the 
fearful  death  of  hydrophobia.  Take  immediately  warm  vinegar  or 
tepid  water ; wash  the  wound  clean  therewith,  and  then  dry  it ; then 
pour  upon  the  wound  a few  drops  of  hydrochloric  acid,  because  miner- 
al adds  destroy  the  poison  of  the  saliva,  by  which  means  the  latter  is 
neutralized. 

A French  paper  notices  a new  remedy  for  hydrophobia — simply  hot 
water.  A German  veterinary  surgeon  of  Madgeburgh,  named  Hilde- 
brand, has  ascertained  that  hot  water  has  the  effect  of  decomposing 
the  virus,  and  if  applied  in  time  renders  cauterization  unnecessary. 
He  says  that  all  that  ls  to  be  done,  after  well  bathing  the  part,  is  to 


ACCIDENTS  AND  EMERGENCIES. 


1015 


apply  a solution  of  caustic  potash  to  the  wound  with  a brush,  and  af- 
terwards annoint  it  with  antimony  ointment. 

It  is  claimed  that  a man  was  cured  of  hydrophobia  in  Italy  lately 
by  swallowing  vinegar,  in  mistake  for  a medicinal  potion.  A physi- 
cian at  Padua  heard  of  this,  and  tried  the  remedy  on  a patient,  he 
gave  him  a pint  of  vinegar  in  the  morning,  another  at  noon,  and  a 
third  at  sunset,  which  cured  him. 

TREATMENT  OF  WOUNDS. 

“ The  wound,”  said  Lord  Bacon,  “is  not  dangerous,  unless  we  poison 
it  with  our  remedies,”  This  has  a very  general,  if  not  a universal  ap- 
plication. Nine  times  out  of  ten,  a wound  will  heal  quicker  if  done 
up  in  its  own  blood,  than  in  any  other  way. 

First,  When  the  skin  is  smoothly  cut  through  with  any  sharp  tool, 
carefully  close  the  wound  immediately  by  wrapping  a suitable  cloth 
around  it,  and  be  sure  to  not  wet  or  disturb  it  for  one  week,  and  if  it. 
is  not  a very  severe  wound  it  will  be  entirely  cured.  This  is  termed 
“ healing  by  first  intention.” 

Second,  If  the  flesh  is  torn  as  by  a saw  or  rasp,  then  be  sure  to 
pare  off  every  particle  of  loose  skin  and  flesh,  close  the  wound  by  ap- 
plying a plaster  of  egg  salve  made  as  follows  : — beat  the  yelk  of  an 
egg  with  warm  lard  until  well  mixed.  If  it  be  a bad  wound  it  will 
need  a careful  washing  once  or  twice  a day  with  a very  soft  rag  or 
sponge,  using  Castile  soap.  These  wounds  need  to  heal  by  what  is 
termed  “ inflammation,  suppuration  and  granulation.” 

Third,  If  the  skin  is  but  slightly  torn,  be  sure  to  remove,  as  in  the 
preceding  case,  every  particle  of  loose  skin,  and  you  need  not  tie  it 
up,  neither  will  any  trouble  be  experienced  from  it,  especially  if  a 
little  ear  wax  (what  every  person  has  at  hand)  is  rubbed  over  it 
carefully  and  thoroughly.  I have  never  found  any  other  dressing 
equal  to  this. 

Fourth,  If  the  finger  or  toe  nail  is  torn  loose  from  the  flesh  by  a 
splinter  or  anything  else,  pare  the  nail  till  the  last  separated  particle 
is  taken  off,  and  it  will  soon  get  well  if  it  is  tied  up  so  as  to  keep  the 
dirt  and  air  from  it. 

Fifth,  If  the  nail  is  mashed  so  as  to  make  a blood  blister  under  it, 
then  carefully  cut  or  bore  through  the  nail  into  the  blister,  so  as 
to  let  out  the  bruised  blood,  and  it  will  give  relief  and  soon  get  well. 

Sixth,  If  the  nail  grows  into  the  flesh,  rasp  or  scrape  the  nail  all 
over  so  as  to  make  it  as  thin  as  possible  and  keep  it  so  until  the  nail 


1016 


PRACTICAL  CYCLOPAEDIA. 


grows  as  long  as  the  toe ; having  once  got  the  nail  on  the  surface, 
keep  it  so  by  never  paring  it  only  even  with  the  end  of  the  toe.  While 
the  nail  is  growing,  a wad  of  cotton  or  tow  may  be  placed  between 
the  toes  a little  back  of  the  sore  part. 

The  above  should  be  strictly  observed. 

The  most  universally  safe  position,  after  all  stunnings,  hurts  and 
wounds,  is  that  of  being  placed  on  the  back,  the  head  being  elevated 
three  or  four  inches  only ; aiding  more  than  any  one  thing  else  can  do, 
to  equalize  and  restore  the  proper  circulation  of  the  blood. 

To  Stop  Bleeding. — This  is  the  first  thing  to  be  done.  The  best 
thing  to  stop  the  bleeding  of  a moderate  cut  instantly,  is  to  cover  it 
profusely  with  cobweb,  or  flour  and  salt,  half  and  half.  It  is  new  to 
many,  yet  not  to  all,  that  a handful  of  flour  bound  on  to  a wound  will 
prevent  the  blood  from  flowing.  Thousands  of  men  who  have  bled  to 
death  on  the  battle  field,  would  have  been  saved  if  they  had  had  a 
handful  of  flour  in  their  sacks,  and  bound  it  on  their  wound  with  their 
handkerchief. 

The  nap  from  a wool  hat  applied  to  a wound  will  stop  its  bleeding. 

Take  the  finest  dust  of  tea,  or  the  scrapings  of  the  inside  of  tanned 
leather,  and  bind  it  close  upon  the  wound,  and  blood  will  soon  cease 
to  flow.  These  articles  are  at  all  times  accessible,  and  easy  to  be  ob- 
tained. After  the  blood  has  ceased  to  flow,  laudanum  may  be  advan- 
tageously applied  to  the  wound.  Due  regard  to  these  instructions  will 
save  agitation  of  mind,  and  running  for  the  surgeon,  who  would 
probably  make  no  better  prescription,  if  present. 

Punk,  found  in  old  trees,  and  obtained  by  splitting  the  wood  that 
has  it  in,  and  peeling  it  off  with  the  fingers,  when  rubbed  up  with  the 
hand,  and  applied  s to  wounds,  will  stop  the  blood  immediately,  and 
without  pain  or  irritation. 

Take  dried  and  pulverized  leaves  of  common  tall  wild  sun-flower — 
helianthus  giganteus.  Sprinkle  a small  quantity  into  a wound,  and 
the  blood  will  cease  to  flow  almost  instantly,  unless  an  artery  is  sev- 
ered. The  plant  grows  to  the  height  of  six  or  eight  feet.  Continued 
pressure  with  a bunch  of  lint  or  cotton,  a piece  of  linen,  or  a soft 
sponge  frequently  checks  bleeding.  Cold  water  applied  freely  is  often 
sufficient.  A solution  of  salt  or  alum'  in  water  is  perhaps  better.  A 
decoction  of  white  oak  bark  is  also  useful. 

F our  or  five  drops  of  perchloride  of  iron  will  check  completely  the 
flow  of  blood  from  all  except  the  largest  arteries ; half  a teaspoonful 
will  arrest  even  their  bleeding. 

If  from  any  wound  the  blood  spirts  out  in  jets,  instead  of  a steady 


ACCIDENTS  AND  EMERGENCIES. 


1017 


stream,  be  spry,  or  the  person  will  be  dead  in  a few  minutes,  because 
an  artery  is  severed,  and  that  takes  the  blood  directly  from  the  foun- 
tain of  life.  To  stop  this  instantly,  tie  a handkerchief  or  other  cloth 
very  loosely  between  the  wound  and  the  heart ! put  a stick  between 
the  handkerchief  and  the  skin,  twist  it  round  until  the  bleeding  ceases, 
and  keep  it  thus  until  the  doctor  comes ; if  in  a position  where  the 
handkerchief  cannot  be  used,  press  the  thumb  on  a spot  near  the 
wound,  between  the  wound  and  the  heart ; increase  the  pressure  until 
the  bleeding  ceases,  but  do  not  lessen  that  pressure  for  an  instant,  un- 
til the  physician  arrives,  so  as  to  glue  up  the  wound  by  the  coagula- 
tion or  hardening  of  the  cooling  blood. 

If  the  blood  flows  in  a slow,  regular  stream,  a vein  has  been  pierc- 
ed, and  the  handkerchief  must  be  applied  on  the  other  side  of  tho 
wound  from  the  heart ; that  is,  below  the  wound,  and  there  is  no  need 
of  so  great  hurry. 

A Sovereign  Remedy  for  Wounds  is  recommended  in  the  following 
as  a certain  means  of  allaying  inflammation,  extracting  the  poisonous 
effect  of  iron,  steel,  etc.,  preventing  lock-jaw,  mortification,  and  the 
necessity  for  amputation.  Saturate  small  pieces  of  rags  of  woolen 
material,  (raveling  of  hose  or  flannel,)  with  grease,  (lard  or  sweet  oil,) 
which  place  upon  ignited  wood,  coal,  or  charcoal,  in  an  iron  kettle,  so 
that  they  smoke  without  blazing.  Hold  the  wound  over  the  smoke 
if  convenient,  covering  the  whole  with  a blanket  to  condense  the 
smoke  upon  the  wound.  The  kettle  should  be  in  or  near  a chimney, 
or  the  windows  open  at  the  top  to  prevent  the  deadly  effect  of  inhal- 
ing the  smoke. 

“ I cut  my  foot  with  an  ax,”  says  a correspondent  of  the  Country 
Gentleman , and  the  lady  of  the  house,  seizing  the  foot  while  it  was 
yet  bleeding  freely,  held  it  over  a pan  containing  smoking  taglocks. 
In  a few  minutes  the  bleeding  stopped,  and  the  smoke  was  removed 
and  a bandage  applied  to  protect  it  from  accidental  blows.  The  wound 
never  suppurated,  and  consequently  never  pained  me.  I have  seen 
the  remedy  tried  in  many  similar  cases,  and  always  with  the  same  re- 
sult. Let  the  reader  bear  in  mind  that  no  liniment  or  salve,  drawing 
or  healing,  should  be  applied.  You  have  merely  to  smoke  the  wound 
well  and  nature  will  do  the  rest.  I suppose  the  smoke  of  burning 
wood  would  produce  the  same  results,  but  it  would  not  be  so  manage- 
ble.  There  is  a principle  in  the  smoke  of  wool  which,  when  applied 
to  the  flesh  coagulates  the  albumen,  thus  rendering  it  unsusceptible 
of  putrefaction.  The  same  principle  stops  bleeding  by  coagulating 


1018 


PRACTICAL  CYCLOPAEDIA. 


the  blood.  It  promotes  healing,  and  may  be  applied  with  decided 
benefit  to  ad  ulcers,  wounds  and  cutaneous  diseases.” 

Tobacco  Smoke  as  a Remedy. — The  Louisiana  Baptist  recommends 
tobacco  smoke  as  a highly  valuable  remedial  agent  in  the  treatment 
of  flesh  wounds,  lock-jaw,  etc.,  the  smoke  to  be  blown  upon  the  affec- 
ted part  through  a pipe  stem.  Many  persons  are  aware  of  the  heal- 
ing virtues  of  tobacco  when  applied  moist  to  a wound. 

Coal  Oil  for  Wounds. — An  assistant  surgeon  in  the  army  writing 
from  James  River  says,  that  what  water  is  to  a wound  in  an  inflamed 
state,  coal  oil  is  in  a suppurating  state — it  dispels  flies,  expels  vermin, 
sweetens  the  wound,  and  promotes  a healthy  granulation.  He  states 
that  he  has  seen  two  patients,  whose  wounds  had  been  dressed 
with  it,  asleep  before  he  was  through  with  the  third.  This  is  a reme- 
dy easily  applied  in  our  hospitals.  If  it  serves  to  keep  away  flies  it 
will  add  materially  to  the  comfort  of  the  wounded  as  well  as  their 
cure. 

Gangrene. — An  ointment  composed  of  equal  parts  of  lard  and  ex- 
tract,of  logwood,  is  said  to  have  been  employed  with  extraordinary 
success  in  removing  fetid  odors,  and  bringing  about  healthy  action  in 
sloughing  and  gangrenous  wounds.  Recent  demonstrations  have  shown 
oxygen  to  be  an  effectual  remedy  for  gangrene. 

A Good  Healing  Ointment  for  Wounds  is  made  as  follows:  Take  a 
quarter  of  an  ounce  of  white  wax,  and  half  an  ounce  of  spermaceti, 
and  put  them  in  a small  basin  by  the  side  of  the  fire,  till  the  wax  and 
spermaceti  are  dissolved.  When  cold,  the  ointment  is  ready  for  use. 
This  is  an  article  which  it  is  much  better  to  make  than  to  purchase. 
When  you  make  it  yourself,  you  know  that  it  has  no  irritating  or  in- 
ferior material  in  it. 

To  Unite  Deep  Wounds  an  adhesive  plaster  may  be  used  in  place 
of  stitches,  made  of  white  resin,  mutton  tallow  and  beeswax,  in  the 
proportion  of  fourteen  ounces  of  the  former  to  one  ounce  each  of  the 
latter,  melted  together,  poured  into  cold  water,  then  pulled  and  work- 
ked,  and  rolled  into  sticks. 

HEMORRHAGE  OF  THE  LUNGS. 

To  stop  hemorrhage  of  the  lungs,  stir  quickly  a large  tablespoonful 
of  fine  salt  into  half  a glass  of  cold  water,  and  once  in  every  five 
minutes  drink  a swallow.  At  the  same  time  cool  the  chest,  with  ap- 
plications of  cloths  wrung  out  of  cold  water,  and  keep  quiet,  breath- 
ing regularly,  and  as  gently  as  possible.  An  erect  posture  is  gener- 


1019 


ACCIDENTS  AND  EMERGENCIES 

I 

ally  preferable.  A teaspoonful  of  dry  salt  taken  occasionally  is  some- 
times sufficient.  Bathing  the  feet  in  warm  water,  and  sponging  the 
whole  body  with  either  warm  or  cold  water,  adding  gentle  friction,  are 
beneficial. 


NOSE  BLEEDING. 

The  best  preventive  is  keeping  the  feet  warm  and  head  cool.  Bath- 
ing the  feet  in  warm  water  is  a remedy.  Applying  cold  water  to  the 
back  of  the  neck,  or  a cold  pebble  just  taken  from  the  bottom  of  a 
stream,  at  the  same  time  snuffing  water  up  the  nostrils,  is  another 
remedy.  Fill  the  nostril  full,  as  far  up  as  possible,  with  very  dry, 
hard  smoked  beef  grated  to  a fine  powder  is  a never  failing  remedy, 
for  the  secret  of  which  a gentleman  in  New  York  paid  five  hundred 
dollars. 

It  is  said  that,  extraordinary  as  it  may  appear,  by  placing  a small 
roll  of  paper  or  muslin  above  the  front  teeth,  under  the  upper  lip  and 
pressing  hard  on  the  same,  bleeding  from  the  nose  will  certainly  be 
arrested ; also  that  if  a piece  of  paper  be  put  in  the  mouth  and  chew- 
ed rapidly  it  will  stop  the  bleeding.  Doubtless  any  substance  would 
answer  the  same  purpose  as  paper. 

Dr.  Negler,  a French  surgeon,  says  that  the  simple  elevation  of  a 
person’s  arm  will  stop  bleeding  at  the  nose.  He  explains  the  fact 
physically,  and  declares  it  a positive  remedy.  It  is  certainly  easy  of 
trial. 


SUN  STROKE. 

Avoid  hearty  meals  and  spirituous  liquors  before  being  exposed  to 
a hot  sun.  Then  sun  stroke  may  be  prevented  by  wearing  a silk 
handkerchief  in  the  hat,  a few  green  leaves,  a dampened  sponge,  or  a 
white  linen  hood  hat-cover,  extending  like  a cap  over  the  neck  and 
shoulders.  Or  retire  to  the  shade  frequently  and  keep  the  head  wet 
with  cold  water  as  much  as  possible.  The  remedy  for  sun  stroke  is  to 
restore  the  equilibrium  of  the  circulation  as  soon  as  possible  by  imme- 
diately loosening  the  clothes  about  the  neck,  removing  the  patient  in- 
to a cool  shade,  pouring  cold  water  on  the  head,  a little  and  gently  at 
first,  gradually  increasing  it,  and  bathing  the  feet  in  water  as  hot  as 
can  be  borne,  or  if  that  cannot  be  had,  whipping  the  soles  of  the  feet 
smartly  with  the  sole  of  the  shoe,  to  determine  the  blood  in  that  di- 
rection. 


1020 


PRACTICAL  CYCLOPAEDIA. 


FAINTING. 

If  a man  faint  away,  says  Hall's  Journal  of  Health,  instead  of  yel- 
ling out  like  a savage,  or  running  to  him  to  lift  him  up,  lay  him  at 
full  length,  on  his  back,  on  the  floor,  loosen  the  clothing,  push  the 
crowd  away  so  as  to  allow  the  air  to  reach  him,  and  let  him  alone. 
Dashing  water  over  a person  in  a simple  fainting  fit,  is  a barbarity.  The 
philosophy  of  a fainting  fit  is,  that  the  heart  fails  to  send  the  proper 
supply  of  blood  to  the  brain  ; if  the  person  is  erect,  that  blood  has  to 
be  thrown  up  hill ; but  if  lying  down,  it  has  to  be  projected  horizon- 
tally, which  requires  less  power,  as  is  apparent. 

Apply  spirits  of  hartshorn  or  camphor  to  the  nose. 

BRUISES  AND  SPRAINS. 

For  bruises,  mix  beef’s  gall  and  whisky,  equal  parts,  and  apply 
it  freely,  and  it  will  not  only  kill  the  pain,  but  cause  it  to  heal 
speedily. 

For  sprains,  put  the  white  of  an  egg  into  a saucer,  stir  it  with  a 
piece  of  alum  until  it  becomes  a thick  jelly ; apply  a portion  of  this  on 
a piece  of  soft  linen  rag,  large  enough  to  cover  the  sprained  part ; 
change  it  for  a fresh  ‘one  as  often  as  it  becomes  warm  or  dry ; the 
limb  should  be  kept  in  a horizontal  position  by  placing  it  in  a chair. 
There  is  but  one  thing  that  is  better  and  that  is  simply  cold  water. 

The  means  of  treating  sprain,  recently  revived  by  Mr.  Gerard,  is 
frequently  had  recourse  to  by  M.  Nelaton,  the  eminent  surgeon  of 
the  Clinique  Hospital,  Paris,  with  complete  success,  both  in  recent  and 
old  standing  sprains.  A case  recently  presented  itself,  in  which  a man 
sprained  his  ankle  while  leaping.  Cold  water  was  immediately  ap- 
plied, but  he  remained  unable  to  walk  for  three  weeks,  when  he  came 
under  FTelaton’s  care;  It  having  been  ascertained  to  be  an  example 
of  simple  sprain,  one  of  the  internes  slid  his  fingers  under  the  foot, 
and  having  greased  the  two  thumbs,  pressed  these  successively  with 
increasing  force  over  the  painful  parts  for  about  a quarter  of  an  hour. 
The  application  was  repeated  several  times,  and  in  the  course  of  the 
day  the  patient  began  to  walk,  and  the  next  day  left  the  hospital. 
This  is  a most  simple  cure  for  a very  frequent  accident,  and  can  be 
applied  by  the  most  inexperienced. 


ACCIDENTS  AND  EMERGENCIES 


1021 


DROWNING. 

Let  every  reader  become  perfectly  familiar  with  the  following  means 
of  resuscitation.  In  every  case  of  apparent  drowning : 

1.  Send  instantly  for  a medical  man,  and  while  he  is  coming,  place 
the  patient  in  the  open  air,  unless  the  weather  is  very  cold ; expose 
the  face  and  chest  especially  to  the  breeze. 

2.  To  clear  the  throat — Place  the  patient  gently  face  downward, 
with  one  wrist  under  the  forehead,  in  which  position  all  fluids  will 
escape  by  the  mouth,  and  the  tongue  itself  will  fall  forward,  leaving 
the  entrance  into  the  windpipe  free.  Assist  this  operation  by  wiping 
and  cleansing  the  mouth.  If  there  be  breathing,  wait  and  watch ; if  * 
not,  or  if  it  fail,  then, 

3.  To  excite  respiration — Turn  the  patient  well  and  instantly  on 
the  side,  and 

4.  Excite  the  nortrils  with  snuff,  hartshorn,  volatile  salts,  or  the 
throat  with  a feather,  etc.,  and  dash  cold  water  on  the  face,  previous- 
ly rubbed  warm.  If  there  be  no  success,  lose  not  a moment,  but  in- 
stantly begin, 

5.  To  imitate  respiration — Keplace  the  patient  on  his  face,  rais- 
ing and  supporting  the  chest  well  on  a folded  coat  or  other  article  of 
dress. 

6.  Turn  the  body  very  gently  on  the  side  and  a little  beyond,  and 
then  briskly  on  the  face,  alternately ; repeating  these  measures  de- 
liberately, efficiently,  and  perse veringly,  about  fifteen  times  in  the 
minute,  or  every  four  seconds,  occasionally  varying  the  side.  [By 
placing  the  patient  on  the  chest,  its  cavity  is  compressed  by  the 
weight  of  the  body,  and  expiration  takes  place ; when  turned  on  the 
side,  this  pressure  is  removed,  and  inspiration  occurs.] 

7.  On  each  occasion  that  the  body  is  replaced  on  the  face,  make 
uniform  but  efficient  pressure  with  brisk  movement  on  the  back,  be- 
tween and  below  the  shoulder-blades  or  bones,  on  each  side,  removing 
the  pressure  immediately  before  turning  the  body  on  the  side. 

8.  After  respiration  has  been  restored,  promote  the  warmth  of  the 
body  by  the  application  of  hot  flannels,  bottles  or  bladders  of  hot  wa- 
ter, heated  bricks,  etc.,  to  the  stomach,  the  arm-pits,  between  the 
thighs,  and  to  the  soles  of  the  feet,  to  induce  circulation  and  warmth. 

9.  During  the  whole  time  do  not  cease  to  rub  the  limbs  upward, 
with  firm,. grasping  pressure,  and  with  energy,  using  handkerchiefs, 
flannels,  etc. 


1022 


PEACTICAL  CYCLOPAEDIA. 


10.  Let  the  limbs  be  thus  warmed  and  dried,  and  then  clothed,  the 
bystanders  supplying  the  requisite  garments. 

Cautions. — 1.  Send  quickly  for  medical  assistance  and  for  dry  cloth- 
ing. 2.  Avoid  all  rough  usage  and  turning  the  body  on  the  hack. 
3.  Under  no  circumstances  hold  up  the  body  by  the  feet ; 4.  Nor  roll 
the  body  on  casks;  5.  Nor  rub  the  body  with  salts  or  spirits;  6.  Nor 
inject  tobacco  smoke  or  infusion  of  tobacco.  7.  Avoid  the  continuous 
warm  bath.  8.  Be  particularly  careful,  in  every  case,  to  prevent  per- 
sons crowding  around  the  body. 

General  Observations. — On  the  restoration  of  life,  a teaspoonful  of 
warm  water  should  be  given ; and  then,  if  the  power  of  swallowing 
has  returned,  small  quantities  of  wine  or  brandy  and  water,  warm,  or 
coffee.  The  patient  should  be  kept  in  bed,  and  a disposition  to  sleep 
encouraged.  The  treatment  recommended  should  be  persevered  in 
for  a considerable  time,  as  it  is  an  erroneous  opinion  that  persons  are 
irrecoverable  because  life  does  not  soon  make  its  appearance,  cases 
having  been  successfully  treated  after  persevering  several  hours. 

In  endeavoring  to  rescue  a drowning  person,  take  him  by  the  arwj 
from  behind,  between  the  elbow  and  the  shoulder.  A good  swimmer 
can,  by  “ treading  water,”  catch  both  arms  thus,  and  keep  the  per- 
son from  going  under  for  an  hour,  the  very  struggles  of  the  victim 
aiding  in  buoying  him  up,  for  his  feet  then  are  mainly  engaged,  and 
he  also,  to  that  extent,  “treads  water.”  If  a drowning  person  is 
seized  anywhere  else,  he  is  pretty  sure  to  clutch  with  a death-grip, 
and  both  perish. 

Any  one  can  remain  for  hours  in  water,  whether  he  can  swim  or 
not,  by  clasping  his  hands  behind  him,  throwing  himself  on  his  back, 
so  as  to  allow  only  his  nose  to  be  out  of  the  water ; a very  little  pres- 
ence of  mind,  force  of  will,  and  confidence,  will  enable  any  one  to  as- 
sume this  position. 


LIGHTNING  STEOKE. 

In  a thunder  storm  you  are  safer  wet  than  dry,  and  safer  amongst 
tall,  dry,  and  rotten  or  mechanical  substances  than' alone,  provided  you 
are  not  very  close  to  them.  Within  doors  you  are  safest  on  a feather 
bed,  drawn  out  from  the  wall,  and  away  from  the  chimney,  also  from 
the  window.  If  sitting  upon  a chair  it  is  safest  to  be  in  the  middle 
of  the  room  with  your  feet  on  the  rounds.  A dark  room  is  safer  than 
a light  one.  But  all  precautions  may  fail.  People  are  nowhere 


ACCIDENTS  AND  EMERGENCIES. 


1023 


more  safe  than  in  the  street.  The  chimney-tops  are  their  lightning 
rods. 

In  a case  of  apparent  death  from  lightning,  dash  cold  water  upon 
the  head  and  along  the  back  the  whole  length  of  the  body.  Do  this 
immediately  and  almost  continuously  for  considerable  time. 

ANTIDOTE  TO  CHLOROFORM. 

A distinguished  physician  in  Paris,  Dr.  Robert  De  Lambelle,  an- 
nounces that  a shock  of  electricity  given  a patient  dying  from  the  ef- 
fects of  chloroform,  immediately  counteracts  its  influence,  and  restores 
the  sufferer  to  life.  Another  Parisian  doctor  claims  to  have  discov- 
ered that  brandy  or  rum  is  the  best  antidote  for  chloroform,  and  that 
it  will  at  once  counteract  the  effects  of  an  overdose. 

AIR-DAMP. 

A workman  descending  a well  which  had  been  excavated,  was  over- 
powered by  the  noxious  gas,  and  became  insensible.  A light  was  let 
down,  and  as  immediately  extinguished  from  the  same  cause,  when 
one  of  his  comrades  proposed  to  descend  to  his  assistance,  but  was 
prevented  by  the  foreman,  who  wisely  remarked  that  one  man  could 
be  rescued  more  easily  than  a couple.  As  speedily  as  possible  he 
procured  a quantity  of  unslacked  lime,  which  he  cast  into  the  pit,  and 
then  dashed  down  a pail  of  water.  The  good  effect  was  evident  in  a 
brief  space  of  time,  for  a pull  at  the  rope  was  felt,  and  the  man  was 
drawn  to  the  surface,  having  fortunately  escaped  any  ill  consequences 
from  the  remedy  which  had  been  used  to  dispel  the  carbonic  acid  gas. 

ESCAPING  FROM  FIRE. 

Human  life  has  been  often  thrown  away  from  persons  not  taking 
the  precaution  to  accustom  their  minds  to  dwell  at  times  on  the  proper 
method  of  acting  in  emergencies  ; from  want  of  this,  many  rush  into 
the  very  jaws  of  death,  when  a single  moment’s  calm  reflection  would 
have  pointed  out  a certain  and  easy  means  of  escape.  It  is  the  more 
necessary  to  fix  in  the  mind  a general  course  of  action  in  case  of  being 
in  a house  while  it  is  on  fire,  since  the  most  dangerous  conflagrations 
occur  at  dead  of  night,  and  at  the  moment  of  being  aroused  from  a 
sound  sleep  the  brain  is  apt  to  become  too  confused  to  direct  the  bodily 
movements  with  any  kind  of  appropriateness,  without  some  previous 


1024 


PRACTICAL  CYCLOPAEDIA. 


preparation  in  the  manner  contained  herein.  In  case  the  premises 
are  on  fire : 

1.  Be  careful  to  acquaint  yourself  with  the  best  means  of  exit  from 
the  house,  both  at  the  top  and  bottom. 

2.  On  the  first  alarm,  reflect  before  you  act.  If  in  bed  at  the  time, 
wrap  yourself  in  a blanket  or  bedside  carpet.  Open  no  more  doors 
than  are  absolutely  necessary,  and  shut  every  door  after  you. 

3.  There  is  always  from  eight  to  twelve  inches  of  pure  air  close  to 
the  ground;  if  you  can  not,  therefore,  walk  upright  through  the 
smoke,  drop  on  your  hands  and  knees,  and  thus  progress.  A wetted 
silk  handkerchief,  a piece  of  flannel,  or  a worsted  stocking,  drawn 
over  the  face,  permits  breathing,  and,  to  a great  extent,  excludes  the 
smoke. 

4.  If  3rou  can  neither  make  your  way  upward  nor  downward,  get 
into  a front  room  ; if  there  is  a family,  see  that  they  are  all  collected 
here,  and  keep  the  door  closed  as  much  as  possible,  for  remember 
that  smoke  always  follows  a draught,  and  fire  always  rushes  after 
smoke. 

5.  On  no  account  throw  yourself,  or  allow  others  to  throw  them- 
selves. from  the  window.  If  no  assistance  is  at  hand,  and  you  are  in 
extremity,  tie  the  sheets  together,  having  fastened  one  side  to  some 
heavy  piece  of  furniture,  and  let  down  the  women  and  children  one 
by  one,  by  tying  the  end  of  the  line  of  sheets  around  the  waist,  and 
lowering  them  through  the  window  that  is  over  the  door,  rather  than 
one  that  is  over  the  area.  You  can  easily  let  yourself  down  after  the 
helpless  are  saved. 

6.  If  a womans  clothes  catch  fire,  let  her  instantly  roll  herself  over 
and  over  on  the  ground.  If  a man  be  present,  let  him  throw  her 
down  and  do  the  like,  and  then  wrap  her  up  in  a rug,  coat,  or  the 
first  woolen  thing  that  is  at  hand. 

Of  the  preceding  suggestions,  there  are  two  which  cannot  be  too 
deeply  engraven  on  the  mind,  that  the  air  is  comparatively  pure 
within  a foot  of  the  floor,  and  that  any  wetted  silk  or  woolen  texture 
thrown  over  the  face  excludes  smoke  to  a great  extent ; it  is  often 
the  case  that  the  sleeper  is  awakened  by  the  suffocating  effects  of 
the  smoke,  and  the  very  first  effort  should  be  to  get  rid  of  it,  so  as  to 
give  time  to  compose  the  mind,  and  make  some  muscular  effort  to 
escape. 


GENERAL  INDEX 


Page. 

Accident!?  and  Emergencies 1003 

Accounts,  Farm 252 

Acorns,  Ale  from 779 

Action.. 195 

Actions - 116 

Adulterated  Coffee  and  other  Drinks. . . 776 

Adulterations  of  Beer 782 

of  Butter,  To  Detect 761 

of  Liquors 805 

ofTea 772 

ASolian  Harp,  to  Make 881 

Agricultural  Improvement,  To  Secure.  350 

Ague  and  Fever 998 

A Hint  to  Youth 70 

Air-Damp 1023 

Alabaster,  Cements  for 313,  314 

Ornaments,  to  Make  Weatherproof  325 

To  join 314 

Alarm,  Burglar 873 

Ale  from  Acorns - 779 

To  make  English  Home  Brewed. ..  778 

To  make  good  Home  Brewed 778 

Almond  Paste,  How  to  make 910,  911 

Pudding 657 

Soap 906 

Alum  in  Cider 790 

Amaurosis 924 

Ambition,  The  Farmer’s 349 

Amos  Lawrence’s  Maxims 233  Arnold’s  Ink 

Amusements,  Household 874  Arrowroot  Blanc  Mange 

Angel  on  Earth,  The 61 

Animals,  Average  Period  of  Gestation  in  515 

Daily  Exercise  of 455 

Kindness  to 478 

Sick,  Oat  Straw  as  food  for 475 

Sprains  in 460 

To  Produce  either  Sex  at  Will 473 

Antidotes  to  Chloroform 1023 

to  Poisons 1008 

Ants,  Remedies  for 520 

Apartments,  Cleaning  Sides  of 847 

Appetite  for  Tobacco,  Cure  of. 1002 

Apple  Biscuit 606 

Bread 602 

Cranberry  Jelly.... 681 

Dumplings 662 

Fritters 619 

Jelly 680,  681 

Pie 640 

65 


Page. 

Apple  Pie  Melon,  To  Cook 587,  588 

Pie,  Pumpkin 640 

Pie,  Green,  Substitute  for 641 

Pottage 597 

Pudding 652 

Puffs 641 

Sauce  and  Butter 723 

Sauce,  A Substitute  for 596 

Slump 663 

The 424 

Tree  Borer 527 

Trees,  Catterpillars  in 527 

Trees.  To  Destroy  Bark  Lice  on...  528 

Apples,  Cooking 596 

Dried 722 

Frozen 597 

Gathering  and  Keeping 719 

How  to  Keep 717 

in  Cans 722 

Long  Keeping 427 

Machine  for  Quartering 723 

Picking 741 

Preparing  and  Keeping  for  Market  722 

To  Make  Wine  of 800 

Application 211 

Aquariums 511 

Architecture 245 

Argument 96 

Arms  and  Legs,  Dress  for 943 

■"  “ ' . . 883 

..  669 

Gruel 595 

Arsenic  in  Dresses,  A Test  for 822 

Artichokes,  Cooking 584 

Artificial  Parchment,  To  Make 887 

Asparagus,  Cooking 584,  586,  587 

Cultivating 397 

Asthma  or  Phthisic 986 


Atmosphere,  Poisoned 1010 

Ax,  How  to  hang 333 


Bachelor  Buttons 634 

Bacon,  English  Curing 691 

How  to  Choose 557 

Baked  Fish 571 

Potatoes 577 

Baker’s  Y arnish 607 

Baking  Meat 561 


1026 


GENERAL  INDEX. 


Page 

Baldness,  Cure  for 921 

Balloon  Pudding. 658 

Bandolines,  To  Make 921 

Bank  Notes,  to  Detect  Counterfeit  and 

Spurious 339 

Lost,  To  find 243 

Bannocks 614 

Barley,  Average  yield  per  Acre. 372 

Broth 594 

Soup 593 

Time  required  to  germinate 375 

Barnard  Cake 633 

Barn,  The  Cheapest 273 

Barns,  Tight 273 

Barometer,  The 900 

Barrel  of  Flour,  Quantity  of  wheat  for.  514 

Bathing  and  Swimming 947 

Batter  Cakes,  Indian 613 

Wheat  flour 616 

Pudding 648 

Bean  Flour  for  the  Hands 913 

Soup 592,  593 

Beans,  Average  yield  per  acre 372 

Baked 583 

How  to  Cook 582 

Lima,  Cultivation  of 388 

Preserving  Green. 707 

Snap  and  Green  Shell,  To  Preserve  712 

Time  required  to  germinate 375 

To  Cook  green 503 

To  Cure 389 

To  "Pickle  green 740 

Bed  Bugs 523 

Clothes,  Substitute  for 866 

Bedrooms,  Size  and  Ventilation 257 

Beds,  Corn  Husk 865 

Feather,  To  Cleanse 850 

of  Beech  Leaves 866 

Straw 866 

Beech  Leaves,  Beds  of. 866 

Beef,  A la  Mode 561 

Dried  or  Jerked 696 

How  to  Choose 555 

Preservation  of 695 

Salted 696 

Steak,  Stuffed 564 

To  Prepare  for  drying 698 

Beer,  A Cheap 780 

Adulterations  of 782 

and  Wine  Bottles,  To  clean 858 

Cream 782 

Ginger,  To  Make w...  781 

Root,  To  Make * 782 

Small,  To  Make 780 

Spruce,  To  Make 780 

To  make  in  small  quantities 779 

Bee  Hives,  How 

robbed 508 

Painting 507 

Size  and  Shape  of. 506 

Bee  Pasturage 507 

Stings 1012 

The  Queen 506 

Bees,  Effects  of  Chloroform  on 50!) 

Feeding 509 

Hiving 507 

Management  cf 506 


Page. 

Beesj  Remedies  for  robbing .-...  507 

To  preserve  from  Moths 538 

Wintering 508 

Beets,  Cooking 584 

How  to  grow 390 

Time  required  to  germinate 375 

Beginnings 214 

Belts,  Crossed 332 

Berry  Pies 645 

Beverages 768 

National 769 

Bible,  The 73 

Bilious  Colic 975 

Birds,  Spare  the 539 

To  prevent  Cats  killing...; 540 

To  protect  Fruit  from 539 

Biscuit 605 

Indian 613 

Pudding 654 

Bite  of  Mad  Dog 1012 

Bites  and  Stings,  Poisonous 1011 

of  Venomous  Flies 1012 

Blackboards,  To  make 297 

Blackberries,  Preservation  of 731 

Blackberry  Brandy 804 

Cordial 802 

Cultivation  of  the  Soil 442 

Flummery 686 

Kinds  recommended 444 

Preparation  of  the  Soil 442 

Profitable  yield 444 

Pruning 443 

Root  Cordial 803 

Time  and  Manner  of  planting 442 

Wine 797,  798 

Black  Cake 635 

Blacking,  Day  and  Martin’s 826 

for  Harness 367 

Liquid, 826 

Paste 826 

Black  Pudding 653 

Silk,  To  Remove  Stains  from 832 

To  Dye 808.  809 

Walnut,  Imitation  of. 298 

Walnuts,  Shucking 733 

Blanc  Mange 668,  669 

Bleaching  Wood 297 

Bleeding  at  the  Nose 1019 

To  stop 1016 

Blind  Staggers  in  Hogs 449 

Blistered  Hands  and  Feet,  Remedies  for  915 

Blonde,  To  wash 883 

Bloody  Milk  in  Cows... 472 

Murrain  in  Cattle 480 

Blotches,  For  Removing 909 

Blue  Color  for  Stamping 810 

Ink,  To  make 883 

To  Dye 809,  810 

Body  and  Mind 950 

Vermin 524 

Boiled  Cider 798 

Fish 571 

Pudding 657 

Boiler  Maker’s  Cement 318 

Boiling  Clothing 829 

Meats 560 

Potatoes 576 


GENERAL  INDEX. 


1027 


Boils 994 

Bologna  Sausage 700 

Bone,  Cement  for 316 

Bones,  Glue  in 322 

How  to  Dissolve  and  make  super- 
phosphate  359 

Bonnets,  To  Sulphur 838 

Borax,  for  Washing,  Bleaching,  <fcc. 846 

Book  Farming 349 

Books,  To  remove  stains  and  marks  from  859 

Boots  and  Shoes 825 

Cement  for  thei  Soles  of. 316 

Water  proof  Dressing  for 826 

Why  should  be  Polished 825 

Boot  Soles,  Waterproof  for 827 

Boquet,  To  Preserve 402 

Bottles,  Cleaning 858 

To  Dry 859 

Bots  in  Horses 460 

Bowels.  The 976 

Boxes,  Ornamenting  with  Leaves 876 

Boy,  An  Honest,  Industrious  Wanted. . 68 

Father  of  the  Man,  The 67 

that  is  Respected,  The 68 

The  Pretentious 67 

Boys,  Give  them  Tools . . 69 

To 65 

Brandy,  Blackberry 804 

For  Making 806,  807 

Brass  Letters,  Cement  for  Sticking  to 

Window  Glass 317 

Mountings  for  Lamps,  Cements  for  315 

Olive  Bronze  Dip  for 305 

Tinning 334 

To  Blacken 299 

To  Clean 852 

Bread  and  Butter  Pudding 648 

Cake 619 

Corn 610 

Egg . 615 

Home-Made  cheaper  than  Baker’s.  599 

Jelly 684 

Making 598,  599 

Pudding 648 

Test  for 603 

The  Staff  of  Life 598 

To  keep  Soft... 603 

Breakfast  Cakes 617 

Breath  Tainted  by  Onions  914 

Brick  and  Building 267 

houses,  to  Protect  against  Damp..  268 

Induration  of. 269 

Making 268 

Bridle  Bits  in  Cold  Weather 458 

Bridles,  Cleaning 368 

Bright  Side  205 

Britania  Metals,  To  Clean 852 

Ware,  To  Clean 853 

British  Ink  Powder 883 

Broiled  Fish 572 

Broiling  Meats 560 

Bronchitis 987 

Bronzes 305 

Broom  Corn  Brush,  To  Bleach 323 

Broth,  Meat,  To  Preserve 701 

Broths 594 

Making 589 


Page. 

Brown  Bread 60 1 

To  Dye 814 

Windsor  Soap 906 

Brushes,  Hair,  Cleaning 860 

Bruises  and  Sprains 1020 

To  take  out  of  Furniture 849 

Brussels  Sprouts,  To  Cook 580 

Buckeyed  Cattle 482 

Buckwheat  as  an  Exterminator 381 

Average  yield  per  Acre 372 

Bread 603 

Cakes,  Fine 615 

Buff,  To  Dye 814 

Bugs,  To  Protect  Vines  from 533 

Building  Houses 247 

Materials 2(17 

of  Stone  and  Brick 267 

Buildings  and  Building  Materials 243 

Bulbs  in  Dishes 875 

Bunions,  Cure  for. 917 

Buns,  Tea 608 

Burglar  Alarm 873 

Burglaries,  To  Prevent 873 

Burning  Fluid 552 

to  Death 1007 

Burns  and  Scalds  1005 

Bushel,  Legal  Weight  of  Agricultural 

Products  in  different  States 513 

Measure,  What  is  a 513 

Number  of  Seeds  in 514 

Business 236 

Men,  Education  of 81 

Precepts,  Hunt’s 230 

Rules. 231 

Butter,  Clarified 761 

Drawn. 664 

Firkins,  To  Sweeten 761 

How  Goshen  is  Made 756 

How  to  Make  Yellow  in  Winter. . . 757 
Inducements  to  Improve  the  Quali- 
ty of. 751 

Making 750 

Making,  Prize 754 

Philadelphia 755 

Pickle 760 

Preserving  while  using  from  Firkins  759 

Quantity  of  Milk  for  a pound 749 

Requisites  for  Making  Good 751 

To  Color  Yellow 757 

To  Detect  Adulteration  of 761 

To  keep  Cool  without  a Cellar 760 

To  keep  Hard  and  Cool 760 

To  Make  in  Five  Minutes  without 

a Churn 758 

To  Make  in  Winter..  757 

To  Preserve 758 

To  Preserve  for  Cooking 760 

To  Preserve  Without  Salt 759 

To  Sweeten  Rancid 768 

Buttermilk,  Preserving 747 

Butternut  Color 814 

Buying  Tools 331 

C 

Cabbage,  Cultivation  of 387 

Plants,  How  to  Raise 398 


GENERAL  INDEX. 


1028 


Page. 

Cabbage,  Protecting  from  lice  <fc  worms  535 


Salad 588 

Salt  for 387 

Storing 387 

Time  Required  to  germinate  375 

To  Cook 579 

To  keep  in  Winter 709 

To  Pickle 740 

Cake,  Breakfast 609 

Drop  Short 609 

Making 598 

Pork..  565 

Strawberry  Short 609 

With  or  Without  Eggs 624 

Caked  Udder  of  Cows,  To  Cure 472 

Calcined  Talc 905 

Calfs  Foot  Jelly 684 

Calmness 202 

Camphor  Balls 912 

Ice 912 

Soap 906 

Storm  Glass 901 

Calves,  Management  of. 473 

To  Prevent  Sucking  Cows  and  each 

other 473 

To  Teach  to  Drink 473 

Canada  Thistle,  How  to  Kill 542 

Canary  Birds . 878 

Cancer... 992 

Candles  and  Oil,  Cost  of  Compared 550 

How  to  Improve 553 

Lighting 553 

To  Make  Hard  from  Soft  Tallow. . 553 

To  Make  of  Lard 553 

To  Refine  Tallow  for 552 

Candle  Wicking,  To  Improve 553 

Candy,  Home  Made -i  673 

Lemon 673 

Cane  Chairs,  To  Clean 850 

Canker  Sore  Mouth 990 

Canning  and  Preserving  Peaches 724 

Apples 722 

Fruits 714 

Pears 724 

Canvass,  Flexible  Paint  for 292 

Caponizing  Chickens,  Turkeys,  &c 504 

Care  of  the  Face  and  Hands 908 

of  the  Feet 914 

of  the  Eyes 923 

Carmine  Ink 883 

Carpet,  How  to  Choose 861 

Carpets,  Care  of 864 

Cleaning 850 

Laying  Down 863 

Mending 864 

Stair 864 

Sweeping 851 

Carriage  Harness,  Blacking  for. 367 

Carrot  Coffee 776 

Pie..... ....  646 

Soup 593 

Carrots,  Average  yield  per  acre 372 

Medical  Qualities  of. 390 

Casts,  Plaster,  Taking 894 

Cast,  To  Take  of  Plaster  of  Paris  of  a 
person’s  face 325 


Cats,  To  prevent  Killing  Chickens  and 


Birds 540 

Catsup 744 

Cucumber 745 

Elderberry 746 

Grape 746 

Plum 745 

Tomato 744 

Catterpillars  in  Apple  Trees 527 

Cattle,  Allowance  of  Salt  per  day 476 

Care  and  Management  of 465 

Cure  for  Wens  on 479 

Difference  between  Live  and  Dead 

Weight 514,  515 

Diseases  and  Remedies 478 

Economy  in  Grazing 473 

Licking  Paint 482 

Liniment  for  Swellings  on 479 

Nursing  Sick 478 

Oat  Straw  as  Food  for  Sick 475 

Remedy  for  Scurf  or  Mange 479 

To  Cure  Warts  on 479 

To  Estimate  Weight  of  by  Measure- 
ment  514 

To  Kill  Insects  on 536 

To  Prevent  Unruliness  of 478 

To  Produce  either  sex  at  Will,  473,  483 

Use  of  Salt  in  the  Food  of 475 

Water  for 477 

Wintering 474 

Cauliflowers,  CookiQg 584,  587 

Caution * 204 

Ceiling,  Cheap 262 

Celery,  How  to  Raise 397 

Preserving 713 

Sauce 663 

To  Cook 586 

Celestial  Painting,  Lesson  for # 893 

Cellars * 263 

Whitewashes  for 294 

Cement,  Boiler  Maker’s 318 

Cheap 320 

Fire  and  Water  Proof 317 

Fire,  Water  and  Weather  Proof. ..  317 

Floor,  To  Make 265 

for  China,  Ivory,  <fcc 314 

for  Glass,  Lamps,  &c 315 

for  India  Rubber 316 

for  Ivory,  Mother  of  Pearl,  &c 316 

. for  Joints  of  Steam  Pipes 319 

for  Knife  Handles 318 

for  Leather 318 

for  Paper  and  Tin 317 

for  Porcelain,  Marble,  Alabaster...  313 

for  Rooms 320 

for  Sealing  Fruit  Cans 31 5 

for  Soles  of  Boots  and  Shoes 316 

for  Steam  Pipes  and  Water  Cisterns  318 

for  Sticking  Brass  to  Glass 317 

for  Stone  Ware 319 

for  Stone  Work  318 

for  Stopping  Leaks 318 

for  Stoves 321 

for  Uniting  Bone 316 

for  Wall  Paper 873 

for  Wood  and  Glass 315 

Glue 321 

Hard 320 


GENERAL  INDEX, 


1029 


Page. 

Cement,  Hydraulic  lor  Walks 319 

Improved 318 

Pipe 319 

Stove.  318 

WaterProof 317 

Water  Tight 317 

Cements  and  Glues.... 313 

Cereals  and  Seeds 373 

Chafes . 1000 

Chairs  and  Sofas,  To  Clean 850 

Cane,  Cleaning 850 

Chambers,  Size  and  Ventilation 257 

Champagne  Wine,  Cider 800,  801 

Changing  Clothing 941 

Chapped  Face,  Remedies  for. 909 

To  Prevent 909 

Hands 911,  912 

Character 100 

Charlotte  Russe 669 

Charring,  Preserving  Wood  by 308 

Cheap  and  Good  Pudding 652 

Cake 624 

Cement 320 

Cheerfulness 105 

Cheese  Balls.. 765 

Cake 633 

Coloring  for 763 

Cottage 765 

Cream 766 

Dutch 765 

Making 761 

Making,  Two  Simple  Rules  in 762 

Mohawk 766 

Nutritive  Value  of. 763 

Pea 767 

Pot 766 

Premium 762 

Quantity  of  Milk  for  a pound  of. . . 749 

Quantity  of  per  Gallon  of  Milk 762 

Stilton,  To  Make 763 

To  Destroy  Mites  in 763 

To  Test  and  to  Keep 763 

Varnish 763 

Cherries,  Preservation  of 727 

Cherry  Pie 646 

Stack 661 

Tarts 647 

Water. 805 

Wine,  To  Make 800 

Chicken,  Fried 568 

Panada 568 

Patties 569 

Pie 568 

Stew,  Paste  for 638 

Chickens,  Caponizing 504 

Cure  for  Gapes  in 500 

Hatching  by  Steam 500 

Rearing 500 

To  Cook 568 

To  Prevent  Cats  Killing 540 

Chicory  Coffee 777 

Chilblains,  Cure  for 915 

Childhood,  An  Innocent  Error  of. 61 

Children 59 

Duties  of  Parents  to 58 

How  to  keep  them  Healthy 960 

Management  of 45 


Pago. 

Children,  Occupation  of 60 

Precocious ...» 62 

Children’s  Clothing 943 

Chilling  from  Falling  in  Winter  Water. 1005 

Chimney-Piece,  To  Clean 853 

Chimney,  To  Construct 262 

To  Cure  of  Smoking 263 

To  Put  out  Fire  in 545 

China  and  Earthenware,  To  Clean 854 

and  Glassware,  To  Clean 854 

Cement 314 

To  Mend . . . 314 

Chloroform,  Antidote  to 1023 

Chocolate  Custard 668 

Drops 634 

To  Make  Good... 777 

Cholera 978 

in  Hogs 493 

Morbus 981 

Christmas  Pudding 661 

Christ  the  Model  Man 75 

Cider,  Alum  in * 790 

Boiled 790 

Champagne  Wine 800,  801 

Clarified 790 

Filtering 789 

Heating  to  Preserve 790 

Izinglass  in 790 

Keeping  by  Stumming 788 

Mustard  Seed  in 790 

Oiling 789 

Pie ...  645 

Preserving 786 

Prof.  Horslord’s  Method  of  Preser- 
ving  787 

To  Correct  Musty 790 

Cinnamon  Color,  To  Dye 815 

Tablet 623 

Wafers 634 

Cisterns,  To  Calculate  the  Number  of 

Barrels  in 517 

Cement  for 318 

Cheap  and  Simple  Filter  for 281 

Filtering.  279 

To  Cleanse 279 

To  Examine  the  Bottom  of 274 

To  Keep  the  Water  Pure 279 

Wells,  Filters,  Ice  Houses 274 

Citron  Cake 625 

Clams,  To  Cook 574 

Clarified  Gall 326 

Cleaning  Alabaster 859 

Black  Veils 833 

Bottles 858 

Brass 852 

Brasses,  Britania,  Tin,  Copper,  &c  852 

Britania  Wdre 852,  853 

Cane  Chairs 850 

Carved  Ivory 853 

China  and  Earthenware 854 

China  and  Glass  Ware 854 

Coins 859 

Decanters 858,  859 

Door  Knobs  849 

Feather  Beds . 850 

Feathers 838,  839 

Floor  Boards 848 


1030 


GENERAL  INDEX, 


Page. 


Cleaning  Furniture 849 

Gloves 839 

Gold  and  Silver  Lace 840 

Grease  from  Floors 848 

Hair  Brushes 860 

Household 840 

Ink  Stains  from  Floors 848 

Knife  Handles 857 

Knives  and  Forks 857 


Coffee,  Substitutes  for 776 

To  Make  Clear ' 775 

To  Obtain  the  Genuine  Flavor 775 

Coin,  Debased  Gold 338 

Test.  338 

Coins,  Cleaning.  ....  859 

Cold  Cream 913,  920 

Frames 395 

Colds 981 


Marble 852,  853  ' 

Mattresses 850 

Oil  Cloth 851  1 

Ottomans  and  Sofas 850 

Paint 848  i 

Papier  Mache  and  Japanned  Wares  854  1 

Plate 854  < 

Printed  Paper  and  Picture  Prints. . 859 

Ribbons 833 

Saddles 368 

Sides  of  Apartments 840 

Silk  and  Other  Fabrics 830,  831 

Silver  and  Plated  Ware 856 

Sofas  and  Chairs 850 

Soiled  Carpets 850 

Stove  Pipe  Droppings 848  < 

Tin  and  Pewter 853 

Wall  Paper 851 

Wine  Stains  from  Boards 848 

Cleanliness 945 

Clothes  in  Windows 872 

To  Restore  the  Nap  to  838 

To  Take  Spots  of  Oil  Paint  from. . 836 

Nothing 940,  941,  942,  943  i 

Furs,  Boots  and  Shoes 816 

Safety,  To  Prepare 821 

Washing,  Scouring  and  Renovating  828 

Cloth,  To  Make  Transparent 886 

To  Make  Water  Proof 823 

Coal  and  Wood 546 

Consumers,  Important  to 548 

Economizing 547 

Fire,  How  to  Kindle 547 

Oil 550 

Oil,  To  Detect  Explosive 550 

Tar  for  Painting 291 

Tar  for  Preserving  Wood... 308 

Goals,  To  Carry  Live  in  the  Hand 549 

Cockroaches,  Remedies  for 521 

Cocoanut  Cake 625 

Drops 635 

Pie 646 

Pudding 657 

Codfish,  How  to  Choose 558 

Coffee,  Adulterated 776 

and  Tea  Making 772 

An  Improved  Method  of  Making.. . 776 

Cake • 625 

Carrot 776 

Chicory 777 

Economical  Mode  of  Clearing 775 

Good  Cheap 777 

Home  Made 777 

How  Came  to  be  Used 773 

How  to  Make  a Good  Cup 773 

Other  Methods  of  Making 774 

Other  Substitutes  for 777 

Soyers’  Mode  of  Making 774 


Colic 975 

in  Horses,  Cure  for 469 

Collar  Galls  in  Horses 460 

Thread  Lace,  To  Wash 840 

Collars,  Washing 840 

Cologne  Water,  To  Make 907,  908 

Color,  Effect  Upon  Health 250 

for  Concrete  Houses 291 

for  Stamping,  Blue 810 

Ivory,  To  816 

Kid  Gloves  Purple,  To 815 

Purple 813 

To  Restore  to  Yiolet  Silk 832 

Scarlet  on  Wood 298 

Yellow  for  Butter 757 

Coloring,  Black  for  Garden  Wall 292 

Feathers 815 

for  Cheese 763 

Gold 336 

Colors 808 

Dove  and  Slate 814 

Influence  of  on  Complexion 819 

Warmth  of 816 

Colts,  Scours  in 460 

Combs,  Lead 922 

Commerce 238 

Complexion,  Influence  of  Colors  on 819 

Composition  Cake 627 

for  Buildings  to  Resist  W eather  and 

Fire 290 

for  Modeling 325 

for  Welding  Cast  Steel 331 

Compound  Peach  Bark  Cordial , 804 

Concrete  for  Underground  Walla 265 

Houses,  To  Color 291 

Constipation ...976,  977 

Consumption 985 

Contentment 159 

Contracts 240 

Cookies 617,  618 

Cooking 558 

Apples  and  Pears 596 

Fruit 596 

Meat 558 

Oysters 572 

Salt  Pork,  Improved  Mode 564 

To  Preserve  Butter  for 760 

Vegetables 574 

Cooling  Mixtures 285 

W ater  without  Ice 769 

Copper,  Coating  Iron  With 334 

Silvering  Powdbr  for  Coating 335 

Coppers,  Cleaning 852 

Copying  Writing 888 

Cordial,  Blackberry  802,  803 

Blackberry  Root 803 

Compound  Peach  Bark . . 804 

Cordials,  Syrups,  &c 802 


GENERAL  INDEX, 


1031 


lork  Screws,  Substitute  for 873 

Corks  in  Horses,  Treatment  of 460 

Corn,  Average  Yield  per  Acre 372,  378 

Bread,  To  Make 610,  611,  612 

Cake 612 

Cobs  for  Fuel 648 

Dodgers 613 

Fried 681 

Green,  Pudding 658 

Green,  To  Cook 580. 

How  much  Pork  a bushel  will  Make  492 

Husk  Beds 86, 

Meal  Crullers 618 

Meal,  To  Improve 610 

Preserving  Green 707 

Pudding 581 

Saving  Seed 376 

Shrinkage  of  in  Drying 513 

Soup 594 

Starch  Cake 626 

Starch  Pie 646 

Starch  Pudding 651 

Testing  Seed 377 

To  Estimate  in  the  Crib 512 

To  Prevent  Crows  Pulling 539 

Corns,  Cure  for 916 

On  Horses,  Remedy  for 461 

Cosmetics,  &c 903 

Cosmetic  Soaps 905 

Costiveness,  Diarrhea  and  Lyuentery..  976 

Cottage  Cheese 765 

Ridding 650 

Cotton  Ball  Worm 535 

Goods,  To  Remove  Lamp  Oil 835 

Coughs 984 

Counsels . .... 235 

Counterfeit  Bank  Notes,  To  Detect 339 

Country  Pudding 650 

Courage 154 

Court  Plaster,  To  Make 909 

Cows,  Breaking  for  Milking 470 

Cost  and  Profit  of  Keeping 467 

Fall,  Winter  and  Spring  Feed  for.  468 

Good . ..  466 

How  to  Improve  Stream  of  Milk. . . 471 

Management  of 465 

Milking 469 

Points  of  Good -465,  466 

Remedy  for  Sore  Teats 1 . . 472 

Stabling 468 

To  Bring  into  Heat 473 

To  Cure  of  Caked  Udder 472 

To  Prevent  Calves  Sucking. 473 

To  Prevent  Holding  Up  Milk 470 

To  Prevent  Kicking 470 

To  Prevent  Sucking  Themselves. . . 471 
To  Remedy  Leaking  Teats 472 


Pjige. 

Cream  Beer 782 

Honeycomb 670 

Management  of  in  Cold  Weather..  748 

Mullins 607 

of  Tartar  Cake 626 

Pie 642 

Scalded 669 

Snow.  670 

Spanish 670 

Strawberry 670 

Velvet 670 

Creams 669 

Custards  and  Sweets 667 

Cress,  Time  Required  for  Seeds  to  Ger- 
minate  . . 375 


Crimson,  To  Dye 812 

Crops,  Average  Yield  per  Acre 372 

Croup 989 

Crows,  To  Prevent  Pulling  Corn 539 

Crullers 618,  619 

Crumpets 608 

Crust  for  Pies 637,  638 

Crystal  or  Oriental  Painting 891 

Cucumber  Catsup,  To  Make. 745 

375 


with  Sore  Teats,  To  Milk 471 

Cracker  Pie. 642 

Crackers,  Soda 608 

Cracks,  Paint  for  Stopping 292 

Cramps 1000 

Cranberries,  Preserving 732 

Cranberry  Tarts 647 

Crape,  Old,  To  Restore 833 

Cream  and  Milk,  Yield  of 749 

Cheese 766 


Cucumbers,  Forwarding.. 396 

To  Pickle 738 

Cultivating  Asparagus 397 

Celery 397 

Vegetables 382 

Cultivation  of  Cabbage 387 

of  Lima  Beans 388 

of  Peas 390 

Culture  of  Orchard  Fruits 422 

of  the  Locust 418 

Cup  Cake 630,  631 

Corn  Meal 613 

Curoulio,  Remedies  for 435,  529 

Cure  for  Drunkenness 1001 

of  Appetite  for  Tobacco 1002 

Curling  the  Hair 918 

Currant  Cakes 625 

Cones 669 

Cultivation  of 444 

Dumplings 662 

Gruel 596 

Jelly :...  682 

Wine.  Maple  Sugar  for 797 

Wine,  to  Make 794,  795,  796,  797 

Worms,  To  Repel. 531 

Currants,  Cooking 584 

Preserving 729 

To  Pickle 742 

Curry,  Superior 568 

Custard  Pudding 651 

Sweet  Potato 579 

Custards,  Creams  and  Sweets. ..  667 

Cutlery 873 

To  Remove  Stains  from 857 

Cuttings,  Propogating  by 424 

Cut  Worm 536 

Cypher  Message.  New  w^to  Send 329 

J 


1032 


GENERAL  INDEX. 


D 


Page. 

Dahlia  Roots,  Care  of 399 

Dairy,  Points  of  a good  Cow  for 466 

Proper  Temperature  for 749 

Daisies,  White,  To  Destroy 543 

Damp  Houses,  To  Protect 268 

Deafness 928 

Decanters,  Cleaning 858,  859 

To  Dry 859 

Deer  Skins,  Tanning 311 

De  Laines,  To  Wash 830 

Delicate  Cake 634 

Detecting  Counterfeit  Bank  Notes 339 

Diamond  Cement 318 

Diamonds,  Testing 337 

To  Detect  Imitation  of 339 

Diarrhea 976,  977 

Costiveness  and  Dysentery 976 

in  Cattle 480 

in  Sheep 488 

Diet  Cake 624 

Diptheria 987 

Dirty  Water,  Purifying 767 

Diseases  and  Domestic  Remedies 967 

and  Remedies  of  Sheep 487 

of  Cattle  and  Remedies 478 

of  Hogs  and  Remedies 493 

of  the  Horse , 459 

Disinfectants 948 

Ditches,  Cheap  Method  of  Cutting 356 

Dizziness  of  the  Head 967 

Dodgers,  Corn  Bread 613 

Dogs,  To  kill  Fleas  in 541 

To  Prevent  Going  Mad 541 

Domestic  Dyes 808 

Remedies  for  Diseases 967 

Door  Knobs,  Cleaning 849 

Shut  the 872 

Doors,  Creaking 872 

Douglass  Cake 627 

Doughnuts 619 

Dove  Color 814 

Dr.  Hall’s  Aphorisms 933 

Drab,  To  Dye 814 

Draining 356 

Drain,  Obstructed,  To  Clean 356 

Dress 816 

for  a Photograph,  How  to 820 

How  to  fold  a 823 

of  the  Arms  and  Legs 943 

Well  on  Limited  Allowance 819 

Dresses,  A Test  for  Arsenic  in 822 

Colored  Silk,  To  Clean 832 

To  Clean  Whole  Silk  or  Satin 831 

Dressing  Fur  Skins. 312 

Dripping  Crust 639 

Drink,  Haymaker’s 783 

Strange 769 

Drinking,  Tea 772 

. Water 768 

Drinks,  Summer 768 

Drop  Cakes 634 

Droppings  from  Stovepipes,  ^o  Remove  848 

Drops 634 

Dropsy 975 

Drawing 1021 


Pago. 

Drunkenness,  Cure  for 1001 

Ducks,  How  to  Choose 557 

Dumplings 662 

Paste  for 638 

Dunning 241 

Dusters,  Feather,  To  Make 864 

Dutch  Cheese 765 

Duties  of  Parents  to  School  Children.. . 58 

of  Parents  to  Schools 57 

Dyes,  Black 808,  809 

Blue 809,  810 

Brown 814 

Butternut 814 

Cinnamon  Color 815 

Crimson 812 

Domestic 808 

Dove  and  Slate  Colors 814 

Grays  and  Drabs 814 

Green 814 

Lilac 813 

Olive 815 

Orange 814 

Pink 813 

Purple 813 

Red. 811,  812 

Salmon  Color 815 

Scarlet 813 

Yellow 810,  811 

Dysentery 976,  977 

Dyspepsia 972 

Dyspeptics,  Water  Drop  Cakes  for 634 

E 

Ear  Ache 928 

and  Voice,  The 928 

Early  Obscurity  and  Future  Eminence.  217 

Rising 212 

Ears,  To  Remove  Insects  from 1012 

Earthenware,  To  Clean 854 

Eating 956 

Economical  Pudding 653 

Economy 109 

Cakes 624 

Farm 353 

in  Grazing 473 

Edge  Tools,  Sharpening 333 

Education 79 

Advantage  of  to  Laborers . 79 

Home  Rules  for. 56 

of  Business  Men 81 

Egg  Bread 615 

Drops 634 

How  to  Eat 571 

in  a Bottle 877 

Pancake 616 

Plant,  Cooking 580 

Sauce 666 

Soup 591 

Stains  on  Spoony  To  Remove...  v.  857 

Eggs,  Baked  with  Asparagus 587 

How  to  Have  Plenty  in  Winter,...  497 

How  to  Test 57] 

Illustrated 877 

Preserving 703,  705 

Sex  of 500 

To  Cook 570 


GENERAL  INDEX. 


1033 


Tage. 

Eggs,  White  of  in  Raised  Biscuit 6“7 

Eight  to  Sixteen 55 

Elderberry  Catsup,  To  Make 746 

Syrup 804 

Wine 797 

Emergencies  and  Accidents 1003 

Eminence,  Obscurity  and 217 

Employment 196 

Emulsions 905 

Endorsing 241 

Energy 19  J 

English  Home  Brewed  Ale 778 

Error  of  Childhood 61 

Errors  of  Farmers 351 

Erysipelas 993 

Escaping  from  Fire 1023 

Evergreens,  Planting  and  Pruning 416 

Example 210 

Excellent  Cake 627 

Exchange,  Sterling,  Mysteries  of 344 

Exercise 952 

Extract  of  Rennet 763 

Eye,  Lime  in 925 

To  Remove  Film  from  of  Cattle...  482 
To  Remove  Film  from  of  Horses. . . 461 
Eyes,  Care  of. 923 

P 

Face  and  Hands,  Care  of 908 

Faded  Photographs,  To  Restore 889 

Fainting 1020 

Fall  Fevers 998 

Family,  The 7 

Worship 54 

Farina  Gruel 595 

Farm  Accounts 352 

Economy 353 

Implements,  Care  of 364 

Management 352 

Farmer,  The 345 

Farmer’s  Ambition 349 

and  Science 349 

are  Healthier  than  Professional 

men 957 

Errors  to  Avoid 351 

Home 348 

Own  Pudding 655 

Pudding 655 

Wife 347 

Farming,  Book 349 

On 345,  346 

Rules  for  Making  Profitable 351 

Tools  and  Implements 364 

Father,  The 35 

Fattening  Hogs 490 

Feather  Beds,  To  Cleanse 850  ! 

Dusters,  To  Make 864 

Feathers,  Coloring 815 

Husks  versus 865' 

To  Clean 838,  839 

Feed  for  Cows 468  ' 

Feeding  Sheep 483 

Feet,  Care  of 914 

To  Prevent  Blistering 915 

To  Protect  in  Walking 915 

Felon....  999 


Page. 

Female  Adviser,  Value  ot 27 

Fence,  A Cheap  and  Durable 363 

Posts,  to  Preserve 307,  361 

Fences  and  Fencing 361 

Method  of  Preserving. 306 

Fertilizing  and  Fertilizers 357 

Fever  and  Ague 998 

Fevers 996 

Fever  Sore 991 

Fig,  The 456 

Filberts,  To  Preserve 733 

File,  To  Drill  Through 332 

Files,  To  Make  Old  Equal  to  New 326 

Filtering  Cider 789 

Material,  The  Best 281 

Filters 274 

and  Filtering  Cisterns 279 

for  Cisterns 281 

The  Cheapest 281 

Fire  and  Lights 544 

Composition  to  Resist 290 

Escaping  from 1023 

How  to  Kindle 547 

in  Summer 549 

Precautions  Against 544 

Screen,  Changeable 875 

To  Extinguish 545 

To  Protect  Staircases  from 545 

To  Put  Out  in  Burning  Chimney..  545 

Fire-Proof  Paint  and  Wash 291 

Wash  for  Shingles 271 

Firewood,  Best  Mode  of  Piling 546 

Splitting. 546 

Fish 571 

How  to  Choose 554,  555,  558 


Pond,  How  to  Make 509 

Preservation  of 702 

To  Stupefy 511 

Fistula  in  Horses 463 

Flake  Pudding 651 

Flannels,  To  Wash 830 

Flat  Irons 841 

Flea,  To  Protect  Plants  from 533 

Fleas,  Remedies  for 523 

Flies,  Remedies  for 524 

To  Keep  Cooked  Meat  from 701 

Float 668 

Floating  Island 668 

Floor  Boards,  Cleaning 848 

To  Scour 848 

OilCloth 864 

To  Make  of  Cement 265 

Floors,  Echoing 261 

Paint  for 292 

To  Clean  Grease  from 848 

Flour  Paste 321 

Potato 578 

Quantity  of  Wheat  for  Barrel 514 

Flower  Beds,  Arranging 398 

Garden  and  House  Plants 398 

Flowers,  Annuals 400 

Biennials 400 

in  Windows 404,  405 

List  of 401 

Perennial 400 

Preserving 402,  404,  409 


1034 


GENERAL  INDEX. 


Page. 

Flowers.  The  Perfume  of 408 

Seeds,  Bags  for  Saving.  . 400 

Time  and  Mode  of  Cutting 402 

To  Crystalize 403 

To  Obtain  Fresh  in  Winter 403 

To  Preserve  a Fortnight '876 

To  Produce  Double  from  Single...  399 

To  Revive  Fading 403 

Wild , 400 

Fluid,  Quantity  Discharged 517 

Flummery,  Blackberry 686 

Food  and  its  Influence 555 

On ........ .... .... .... .... . ....  554 

for  Hogs,  Cooked  and  Uncooked...  491 

Fruits  as 960 

Preservation  of 687 

Foot  Ail  in  Cattle 479 

Fortitude 183 

Founder  in  Horses 464 

Fourteen  Ways  to  get  Sick 936 

Fowls,  Average  Period  of  Incubation. . 515 

How  to  Choose 557 

Productiveness  of 496 

Selecting  and  Cooking 554 

Foxes,  to  Prevent  Killing  Lambs 541 

Freckles,  For  Removing 909 

Freedley,  Hon.  John's  Motto 233 

French  Blanc 905 

Fricassed  Fowl,  White 568 

Fried  Cakes 618 

Fish '. 572 

Fritters 619 

Frost  Bites,  Frozen  Limbs,  &c 1003 

Frosted  Feet,  Cure  for 915 

Frosting - 629,  637 

Fruit  as  a Medicine 422 

Cake 636,  637 

Cans,  Cement  for 315 

Early  Care  of  Trees  424 

How  to  Secure  an  Abundance 426 

How  to  Keep 717 

How  to  Produce  Large 425 

in  Jelly 686 

or  Wood 424 

Planting  Trees 423 

Picker 435 

Preparing  and  Cooking 596 

Sauce 665 

Stains,  To  Remove 837 

Stamping 427 

To  Obtain  in  New  Places 425 

To  Protect  from  Birds 539 

Trees  and  Mice 526 

Near  Barn  Yards 425 

To  Destroy  Catterpillars  on. . 428 
To  Prevent  Rabbits  Gnawing  527 

To  Prevent  Splitting 431 

To  Save  Girdled ...  428 

Wash  for 427 

Wounded 431 

Fruits,  as  Food 962 

Dried,  Protecting  from  Worms 732 

Preservation  of 409,  714 

Canning 714 

Orchard,  Culture  of. 422 

Small,  of  Garden  and  Vineyard 436 

Fuel,  Corn  Cobs  for. 548 


Page. 

Fuel,  Economy  of. 546 

Fur  Skins,  Dressing 3L2 

Wearing 824 

Furs,  Leather,  Hides,  Tanning  and 

Dressing 308 

The  Care  of 825 

Furniture,  Care  of  and  Cleaning 849 

Furnishing 861 

Oiling 849 

Rosewood,  Care  of 856 

To  Remove  Spots  from 849 

To  Take  Bruises  out 849 

Fusible  Metal 335 

G 

Gall,  Clarified 326 

Galls  on  Horses,  Treatment  of. 460 

Galvanize,  To 335,  336 

Game,  To  Tell  the  Age  of 505 

Gangrene 1018 

Gapes  in  Chickens,  &c 1 500 

Garden  and  Vineyard  Fruits 436 

Best  Site  for 392 

Flower. 398 

One  Acre 392 

The  Vegetable  391 

What  can  be  done 392 

Gardening 391 

Gardens,  Indoor 406 

Garget  in  Cows,  Remedies 472 

Gas,  Blowing  Out 552 

Meters,  To  Protect  from  Frost 552 

Gate,  Cheap  Home  Made 363 

Gentleman 167 

Geese,  How  to  Choose 557 

Gilding 335 

Gild  Letters  on  Glass,  To 336 

Without  Gold,  To 336 

Gin,  For  Making 806 

Ginger  Beer,  To  Make 781 

Biscuits 622 

bread 620,  621,  622 

Cakes 622 

Cookies 618 

Lemonade 784 

Lozenges 623 

Snaps 624 

Tablet 623 

Glass,  Cements  for 313,  314,  315 

Partitions  and  Windows. 262 

To  Drill  Holes  in 327 

To  File 327 

To  Gild  Letters  on 336 

Ground,  To  Imitate 327 

Ware,  To  Clean ,854,  855 

Glossing  Linen 841 

Gloves,  Kid,  Coloring  Purple 815 

Old  Kid 872 

To  Clean 839 

Glue 322 

and  Cements 313 

Cement 321 

in  Bones 322 

Marine 322 

Prepared  Liquid 322 

: Preserving 322 


GENERAL  INDEX. 


1035 


Page. 

Glue,  Water  Proof 322 

Goblets,  How  Made 327 

Gold  and  Silver  Inks 884 

and  Silver  Lace,  To  Clean 840 

Cake 636 

Coin,  Debased 338 

Coloring 336 

Fish  and  Canaries,  Care  of. 877 

Powder,  To  Make 336 

Testing 337 

Goshen  Butter,  How  Made 756 

Gooseberries,  Preservation  of. 730 

Cultivation  of 444 

To  Protect  from  Mildew 532 

Worms,  To  Repel 531 

Goose,  Roast,  Sauce  for. 570 

To  Roast 569 

Gout 971 

Grafting  Wax 429,430,  431 

Grafts,  Preserving 429 

To  Revive  Dried  Cions 429 

To  Transmit  Cions  by  Mail 429 

Graham  Bread 601,  602 

Grain,  Average  Yield  of 372,  378 

Growing,  Insects  in 532 

Stored,  Insects  in 532 

To  Estimate  Crops  per  Acre 511 

To  Measure  in  the  Bin 513 

Graneries,  To  Keep  Vermin  from 532 

Grape,  American  Wine 450 

Catsup,  To  Make 746 

Culture 445 

Grafting  the  Vine 448 

Jelly 683 

Making  Raisins 450 

Pie 615 

Profits  of  Growing 449 

Pruning 449 

How  to  Grow  Cuttings 446 

To  Prevent  Mildew 449 

To  Propagate  from  Single  Eyes...  448 

To  Stop  Bleeding  of  Vines 449 

What  Soil  is  Best  for 446 

Wine,  How  to  Make 791,  792 

Grapes,  Preservation  of 727 

Grass  and  Good  Husbandry 369 

Pastures,  Meadows,  &c 368 

Preserving 404 

Seed,  Sowing 368 

Grates 548 

Gravel,  Remedies  for 1001 

Gravies  and  Sauces 663 

Gravy,  Milk 564 

To  Preserve 701 

Soup 591 

Gray  Hair,  Cause  and  Remedy 921 

Grays,  To  Dye 814 

Grazing.  Economy  in 473 

Grease  Balls,  To  Make 848 

To  Clean  from  Floors 848 

To  Take  Out  of  Silk 831,  835 

Spots,  Removing 834,  835 

Spots,  To  Take  Out  of  Cotton 835 

Spots,  Volatile  Soap  for..*. 835 

Grecian  Oil  Painting’ 890 

Green  Beans,  To  Pickle 740 

Corn,  To  Cook 580 


Page 

Green,  To  Dye 814 

Green  Corn,  Beans,  Peas,  &c.,  Preser- 
ving  707 

Griddle  Cakes 013,  616 

Grindstones,  Attach  a Treadle 365 

To  Make  Artificial 328 

Groat  Gruel 595 

Ground  Glass,  To  Imitate 327 

Gruels - 589,  595 

Gumbo 590 

Gun  Barrels,  To  Bronze. 305 

Gutta  Percha,  Solvents  of. 333 

H 

Habit 122 

Hair  Brushes  Cleaning 860 

Management  of 918 

Oils 919 

Restorative 922 

Washes 921,  922 

Ham,  How  to  Cook 565 

To  Give  any  the  Smoky  Taste 695 

Hams,  To  Cure 691,  69* 

To  keep  through  Summer 694 

To  Prevent  Skippers  in 695 

Handkerchiefs,  To  Wash 840 

Hands  and  Face,  Care  of 908 

dannah  Moore’s  Pudding 654 

Hares,  Howto  Choose 557 

Hard  Times  Pudding 654 

dard  Water,  To  Soften 768 

Harness,  Blacking  for 367 

Care  of 366 

Oil  for 367 

To  Protect  from  Mice 368 

Harrison  Pudding 655 

Hash 566 

Hat  Hooks,  Bronze  Dip  for 305 

Hay,  Average  Yield  per  Acre 372 

Making - 369 

Preservation  of 371 

Shrinkage  of  in  Drying 514 

To  Estimate  Weight  of 514 

Haymaker’s  Drink 783 

Hazel  Nuts,  To  Preserve 733 

Headache 967 

Head  Cheese,  Making 698 

Preservation  of 698,  701 

Health 902 

and  Long  Life,  Signs  of. 938 

Effects  of  Color  on 250 

Hints  by  Dr.  Hall — Follies 934 

Heartburn 975 

Heaves  in  Horses ...; 464 

Hedges , 363,  419 

Hemorrhage  of  the  Lungs 1018 

Hens,  How  to  Set .' 499 

Mischief 505 

Laying  Soft  Shelled  Eggs 498 

To  Economize  Time  With 500 

To  Make  them  Lay 496 

To  Prevent  Eating  Eggs 498 

Herbs,  To  Obtain  Best  Flavor  of. 665 

To  Preserve 713 

Herrings,  How  to  Choose 558 

Hiccough  or  Hickup 989 


1036 


GENERAL  INDEX. 


Page. 

Hides,  Leather,  Furs,  &c 308 

To  Preserve 313 

Heifers,  Breaking  for  Milking 470 

Hoarseness 990 

Hoe  Cakes 614 

Hog  Cholera 493 

Hogs,  Cooked  and  Uncooked  Food  for.  491 

Diseases  and  Remedies 493 

Fatten  Early 490 

Gross  and  Net  Weight  of 515 

Keeping  them  Clean 489 

Raising  and  Fattening 488 

Hollow  Horn  in  Cattle 479 

Home 11 

Brewed  Ale 778 

Education,  Rules  for 56 

Have  a Permanent 348 

Music  at.  48 

of  Taste,  The 866 

The  Farmer’s 348 

Hominy 581 

Honesty 171 

Honey  Cake 1 632 

French 672 

To  Keep 672 

To  Make  Artificial 671 

T o Remove  Boxes  of. 508 

Honor 175 

Your  Business 237 

Hoofs,  Artificial  for  Horses 462 

Hope 209 

Horn  Ail  in  Cattle 479 

To  Soften 323 

Horns  of  Oxen,  To  Direct  Growth  of. . . 478 

Horse  and  Man  Powers 516,  517 

Care  and  Management  of. 450 

Radish 746 

Radish  Sauce 666 

Substitute  for 746 

Raising 451 

Horses.  Age  for  Breeding 452 

Allowance  of  Salt  per  Day 476 

Artificial  Hoofs  for 462 

Blinkers,  Rarey’s  Opinion  of 459 

Bots  in 460 

Bridle  Bits  in  Cold  Weather 458 

Cost  of  Keeping 454 

Cure  for  Colic 459 

for  Founder 464 

for  Heaves 464 

for  Lockjaw 464 

for  Rubbing  the  Tail 461 

for  Sweeney 463 

Daily  Exercise  of 455 

Diseases  and  Remedies 459 

Feeding  and  Watering 453 

Foot,  To  Remove  Wart  from 461 

For  Fistuta  or  Poll  Evil 463 

How  to  Treat  Nervous 453 

Keeping  Feet  and  Legs  in  Order. . 456 

Lampas 464 

Points  of  a Good 450 

Remedy  for  Catching  the  Rein. 457 

Remedy  for  Corns  on  Hoof 461 

Scours  in  Colts 460 

Scratches 461 

Shoeing  for  Winter  Travel . 455 


Tage. 

Horses,  Spavin . 462 

Sprains 460 

Stable,  The _ 454 

String  Halt 462 

Taming  Vicious 452 

To  Accustom  to  Gun  or  Umbrella.  458 
To  extricate  from  burning  Building  457 
To  Prevent  Breaking  the  Halter...  456 
To  Prevent  Chafing  Under  Collar..  456 

To  Prevent  Flies  from  Teasing 537 

To  Prevent  Interfering  of  Feet 456 

To  Prevent  Jumping 457 


To  Prevent  Overreaching 456 

To  Protect  Feet  from  Tenderness 

and  Slipping 458 

To  Recover  Stolen 458 

To  Remove  Film  from  the  Eye 461 

To  Start  Baulky 457 

To  Stop  a Runaway 457 

To  Teach  to  Lay  Down 458 

Treatment  of 452 

Treatment  of  Ringbone. ...  461 

Treatment  of  Wounds,  Corks,  Col- 
lar Galls,  <fcc 460 

Tying 457 

Value  Compared  with  Oxen 477 

Washing  Legs 456 

Worms  in 459 

Horticultural  Waifs 410 

Hot  Bed,  A Cheap 394 

Beds,  Paper  for 395 

Beds,  Varnish  for  Cloth  for 395 

Hotch  Potch : 567 

Hot  Dishes  on  Varnished  Tables 872 

House,  Disadvantages  of  Large 246 

Furnishing  and  Furniture 861 

How  to  Select 246 

Lighting 247 

Plants,  A pretty  Experiment 404 

Hardy,  List  of 401 

Insects  Infesting .407 

Keeping  Clean 406 

Soil  for 406 

Watering 405 

Household  Cleaning 847 

Ornaments  and  Amusements 874 

Housekeepers,  Miscellaneous  for 871 

Housekeeping 867 

Houses 243 

Building 247 

How  to  Finish  Rooms 261 

to  Foretell  Weather 897 

to  keep  Children  Healthy 960 

to  Obtain  a Pension. 242 

to  Select  a House 246 

Huckleberries,  Preserving 732 

Humble  Origin 217 

Husbands 23 

Husks  versus  Feathers 865 

Hydrophobia 1012 

Hypochondria 1001 

Hysteria. 1001 

I 

Ice,  Artificial 285 

IceCream,  How  to  Make 670,  071 


GENERAL  INDEX, 


1037 


• Page. 

Ice  Houses  and  Storing  Ice... 282,  283,  284 


Filling  with  Snow 284 

Ice,  Melted 284 

On  Windows 872 

Icing 637 

Illustrated  Eggs 877 

Imitation  of  Diamonds,  To  Detect 339 

Implements  and  Tools,  Farming 364 

Impressions,  A good  Paper  for  Taking.  886 

of  Leaves  on  Plants,  To  Take 888 

Improvement,  Agricultural,  How  to  Se- 
cure  350 

Indellible  Inks 883,  884 

Indestructible  Ink . 884 

Indian  Bread 610,  611,  612 

Ink 884 

Meal  Gruel 595 

Pudding 658 

Queen  Cake 624 

India  Rubber,  Cements  for 316 

Solvents  of 333 

To  Cut 323 

Industry 118 

Inflamed  Eye  Lids 925 

Inflammation 994 

of  Liver  in  Cattle 481 

of  the  Eyes 924 

Inflammatory  Rheumatism 970 

In-Growing  Nails,  Cures  for 916 

Ink  Dried  in  Floors,  To  Remove 848 

from  Photographs,  Removing 860 

How  to  Make  all  Kinds  of. 881,  885 

Powder 883 

Stains  on  Silver,  To  Remove 857 

Stains,  To  Remove 836,  837 

To  Detect 885 

To  Remove  from  Paper 859 

Writing,  To  Obliterate 885 

Insanity  and  Novel  Reading 93 

Insects,  General  Remedies  for. 525 

Infesting  House  Plants 407 

in  Nose  and  Ears,  To  Remove 1012 

Integrity 201 

Interesting  Experiment 876 

Invisible  Writing 884 

Iron,  Protecting  and  Preserving 305 

Articles,  To  Prevent  Rusting 874 

Cast,  To  Bronze 305 

Cement 319 

Coating  with  Copper 334 

Coating  with  Tin  or  Zinc 334 

Immersed  in  Water,  To  Protect...  330 

Moulds 838 

Paints  for 292 

Polished,  Care  with 332 

Prevention  of  Rust. : 328 

Rust,  For  Taking  Out 837 

To  Perforate  Instantly 331 

To  Sever  a Bar  Instantly 331 

Utensils,  To  Remove  Rust  from. . . 330 

Ironing  and  Starching 841 

Italian  Landscape  Painting 892 

Shadows 877 

Itching  Feet,  Cure  for 915 

from  Eating  Buckwheat,  To  Pre- 
vent and  Remedy 616 

Itch  or  Mange  in  Hogs 494 


Page. 

Ivory,  Carved,  To  Clean 853 

Cements  for 314,  316 

Pudding 655 

Staining 299 

To  Color 816 

to  Piano  Keys,  to  Restore  Color  of.  881 

Ivy,  Remedy  for  Poison  of 1010 

Izinglass  in  Cider 790 

J 

Jamaica  Rum,  To  Make 806 

Jams,  Jellies  and  Preserves 679 

Japanned  Wares,  To  Clean 854 

Japanning  Old  Tea  Trays 304 

Japan,  Transparent 304 

Jellies,  Jams  and  Preserves 679 

Jelly  Cake 626 

Potato 578 

Jews’  Cake 627 

John  Randolph’s  Letter 233 

Johnny  Cake 614 

Jumble  Cake •. 630 

Jumbles 630 

K 

Kerosene  Oil  Lamps,  Cement  for 315 

Kicking,  To  Prevent  Cows.  470 

Kid  Gloves,  Coloring  Purple.... 815 

Old  872 

To  Clean 839 

Kidney  Worm  in  Hogs 494 

Kindness  16 

to  Animals 478 

Kitchen  Odor 871 

Slops,  Use  of 360 

Knife  Handles,  Cement  for 318 

Cleaning 857 

Knitting  Mittens 873 

Knives  and  Forks,  To  Clean 857 

Scouring 857 

Knowledge 81 

Kohl  Rabi,  To  Cook 580 

Kyanizing,  &c 361 

L 

Labels,  Tree,  Ink  for  Marking 885 

Labor 162 

Laborers,  Education  of 79 

Lace  Collar,  To  Wash 833,  840 

Gold  and  Silver,  To  Clean 840 

To  Wash 833 

Lockers 304 

Ladders,  Securing  Foot  of. 365 

Lady  Finger 633 

Lady’s  Cake 633,  635 

Lamb,  How  to  Choose 566 

Lambs.  To  Prevent  Foxes  Killing 541 

Lampas  in  Horses . ...  46* 

Lamp  Chimnies,  To  Prevent  Cracking.  552 

Oil,  To  Remove  from  Goods 835 

Wicks,  Kerosene 552 

Lamps,  Blowing  out  Kerosene 551 

Burning  Turned  Down 851 

Cement  for 315 


1038 


GENERAL  INDEX. 


Page. 

Lamps.  Smoking 552 

Land  Measure 511 

Lard,  To  Prepare  and  Preserve 701 

Lavender  Water 907 

Lawn  and  Trees 411,  421 

Best  Trees  for 415 

Clipping  the 421 

Seeding  a 420 

Sodding  a 420 

Trees,  Planting 421 

W atering  and  Manuring 421 

Lawns,  To  Wash 830 

Lawrence’s  Maxims,  Amos 233 

Lead  and  Zinc  Vessels 871 

Combs 922 

Pipes,  How  to  Substitute  for  Logs.  275 

Method  of  Mending 275 

Rendered  Harmless 275 

Leaking  Teats  of  Cows,  To  Remedy...  472 

Leaks,  Cement  for  Stopping 318 

in  Roofs,  To  Stop 271 

Learn,  Never  too  Old  to 213 

Leather,  A Preparation  for  Preserving.  309 

A Substitute  for 309 

Cement  for. 318 

Effect  of  Age  on 308 

Enameled,  To  Polish 310 

Hides,  Tanning,  &c 308 

Patent,  To  Polish 309 

Scraps 310 

To  Render  Vermin  Proof 309 

Leaves  of  Plants,  To  Take  Impressions.  888 

Ornamenting  Boxes  with 876 

Legs  and  Arms,  Dress  of 943 

Lekwar,  or  Plum  Muss 686 

Lemonade,  Ginger 784 

Lemon  Cake 625,  655 

Cheese  Cake 633 

Custard 667 

Gingerbread 621 

J uice  on  Knives 858 

To  Preserve 732 

Pie 642 

Pudding 655 

Letter  from  John  Randolph 233 

Lettuce  Salad 588 

Time  Required  to  Germinate 375 

Liebig’s  Soup 591 

Light  and  Sunshine 247 

Cake 633 

More — Trap  for  Sunbeam 250 

Lighting  a House 247 

Lightning  Rods 323 

Stroke 1022 

Lights,  Fire  and 544 

Cost  of  Oils  for  Compared 549 

The  Economy  of 549 

Lilac  Color,  To  Dye 813 

Lime  in  Transplanting  Trees 417 

Mortar,  To  Make 266 

Limestone  Water,  To  Prepare 768 

Lincoln  Cake. . 627 

Linen,  To  Take  Ink  Stains  out 836 

Liniment  for  Swellings 1 . . 479 

Lip  Salve 910 

Liquid  Almond  Paste 911 

Liquors,  Adulterated,  How  Made 806 


Page. 

Liquors,  Adulteration  of. 805 

Bead  for 807 

Coloring  Matters  for 807 

Little  Things 224 

Liver  Complaint 974 

Inflammation  of  in  Cattle 481 

Loaf  Cake,  French 633 

Lobster  Cutlets . 574 

Lobsters,  How  to  Choose 558 

To  Cook 574 

Lockjaw 403 

in  a Horse. 464 

Looking  Glasses,  To  Repair  Silvering  of  335 

Lost  Bank  Notes,  To  Find 243 

Lozenges,  Ginger 623 

Lubricator,  India  Rubber. 366 

Luminous  Wriving 877 

Lungs,  Hemorrhage  of 1018 

M 

Macaroons „ 628 

McDonald’s  Rules 232 

Mackerel,  How  to  Choose.  . . 558 

Mad  Dog  Bite 1012 

Madison  Cake 628 

Magnets 1 326 

Mahogany,  Imitation  of 298 

Stain 298,  299 

To  Darken 298 

To  Take  Stains  Out  of. 850 

Mail,  Sending  Money  by 242 

Making  Pickles 737 

Tea  and  Coffee 771,  772 

Vinegar 723 

Management  of  Children 45 

of  Farms 352 

of  the  Hair 918 

Mange  or  Itch  in  Hogs 494 

or  Scurf  in  Cattle 479 

Manners 149 

Manure  Maxims 361 

Spreading  on  the  Surface 358 

Manures,  Liquid 358 

Manuring  the  Lawn 421 

Maple  Sugar  for  Wines 797 

How  to  Make 676 

Marble,  Artificial,  To  Make 269 

Cake 628 

Cements  for 313 

To  Clean 852,  853 

To  Remove  Stains  from 853 

Marbled  Beef. 564 

Mares,  Age  for  Breeding 452 

Marine  Glue 322 

Marketing,  Rules.for 555 

Market,  Produce 354 

Marking  Ink 885 

Marks  of  Hot  Dishes  on  Tables 872 

Marmalade,  Quince 686 

Mattress,  To  Cleanse 850 

Mats,  Sheepskins  for 311 

Maxims  for  Poultry  Keepers 495 

of  Amos  Lawrence 233 

Precepts  and  Rules 229 

Meadows,  Mossy 369 

Measure  Cake 629 


GENERAL  INDEX. 


1039 


Page 


Measure,  Liquid 517 

Meat,  Cooked,  To  keep  from  Flie3 701 

Effects  of  Heat  Upon 559 

How  to  Choose 555 

Pies - 563 

Preservation  by  Sugar 702 

Selecting  and  Cooking 554,  558 

Soup  from 590 

To  Keep  Fresh  in  Summer 687 

Meats,  Boiling 559 

Preservation  of 687,  702 

Roasting 560 

Stewing 560 

Medical  Qualities  of  Carrots 390 

Medicine,  Fruit  as  a 422 

Stains  on  Spoons,  To  Remove 857 

Melon,  Apple  Pie,  To  Cook 587,  588 

Time  Required  to  Germinate 375 

Melons,  How  to  Have  Early 388 

Mending  Carpets 864 

Metheglin,  How  to  Make 784 

Miasm 998 

Mice  and  Fruit  Trees 525 

Remedies  for 518 

To  Protect  Harness  from 368 

Mildew,  To  Remove  from  Linen 830 

Milk  and  Cream.  Yield  of. 749 

Biscuit 606 

Butter  and  Cheese 746 

Concentrated 748 

Glass  Pans  for. 747 

How  to  Improve  Stream  of 471 

of  Almonds  for  the  Face 908 

Pan  Covers 747 

Powder  of. 748 

Quantity  for  pound  of  Blitter  or 

Cheese 749 

Quantity  of  Cheese  per  Gallon 762 

Solidified 748 

Toast 617 

To  Keep 747 

To  Prevent  Cows  Holding  Up 470 

Vessels,  Scalding 746 

Without  Butter,  Remedy  for 749 

Milk  Weeds 543 

Milking  a Cow  with  Sore  Teats 471 

Breaking  Heifers  for 470 

Cows 469 

To  Prevent  Cows  Kicking 470 

Milks  and  Emulsions 905 

Mince  Meat 644,  645 

To  Preserve 700 

W ithout  Meat 645 

Pies 643 

Mind  and  Body 950 

Mint  Sauce 665 

Minute  Pudding 653 

Miscellaneous 323 

for  Housekeepers 867 

Mites  in  Cheese,  To  Destroy 763 

Mittens,  Knitting. 873 

Mixtures,  Cooling 285 

Mock  Caper  Sauce 667 

SpongeCake 632 

Model  Manner  of  Settling  an  Estate 240 

Mohawk  Cheese 766 

Molasses  Cake 628 


Page 

Molasses  Cup  Cake 631 

Preservation  of  Meat  by 688 

Sorgo,  Rules  for  Making. 674 

Mold 873 

Moles 642 

Money,  Lost.  Finding 243 

Sending  by  Mail 242 

More  Light 250 

Maxims 235 

Mortar,  Lime,  To  Make 261 

Mosquitos,  Bite  of. 1012 

Remedies  for  . 522 

Mother  of  Pearl,  Cements  for 316 

The 36 

Mothers,  To 40 

Moths,  Remedies  for 521 

Motto  of  Hon.  John  Freedley 233 

Mould,  Iron,  To  Remove . 838 

Mountain  Cake 628 

Muffins 607 

Mule,  The 464 

To  Prevent  Breaking  the  Halter. . . 456 

Mush  Cakes,  Indian 613 

Mushrooms,  Cooking 589 

How  to  Select 588 

To  Have  in  Winter 391 

Music  at  Home 84 

Hints 878 

Mustard,  Prepared ..  746 

Sauce 665 

Seed  in  Cider 790 

Time  Required  to  Germinate 375 

Mutton  as  an  Article  of  Food 565 

Hashed 566 

How  to  Choose 556 

To  Eat  like  Venison 565 


N 

Nails  Growing  in  the  Flesh,  To  Cure..  916 

How  to  Drive  into  Hard  Wood 330 

Number  of  by  Count  per  Pound. . . 517 


Nankeen,  To  Wash  Without  Fading — 830 

Naple  Biscuit 606 

Nap,  To  Restore  to  Old  Clothes 838 

Nasturtions,  To  Pickle 740 

National  Beverages 769 

Needle,  Threading  a 873 

Neuralgia. 968 

Never  Too  Old  to  Learn 213 

New  England  Rum,  For  Making 806 

Newspapers  and  their  Value 88 

Nitrate  of  Silver,  To  Remove.... 328 

Nose  Bleeding 1019 

To  Remove  Insects  from 1012 

Novel  Reading 91 

and  Insanity 93 

Number  Cake 629 

Nunnerly Pudding 657 

Nursing  Sick  Cattle 478 

Nut  Cakes 633 

Nuts,  How  to  Keep 733 

Rusty,  To  Loosen 330 

Screwing  on  330 


1040 


GENERAL  INDEX, 


O 


P 


Page. 


Oat  Meal  Gruel 51)5 

Paste  for  Chapped  Hands 912 

Starch  Pudding 651 

Oats,  Average  Yield  per  Acre 372 

When  to  Sow 381 

Obscurity  and  Future  Eminence 217 

Observation. 128 

Occupation 190 

of  Children. 60 

Odor  from  Perspiration 913 

Kitchen 871 

Oil  and  Candles,  Cost  Compared 550 

and  Coal  Tar  protecting  Iron  and 

Wood 308 

Cloth,  Floor 864 

For  Cheap 824 

Treatment  of 851 

Economy  of  Kerosene 540 

for  Harness 367 

To  Remove  Stains  of 835 

Oiling  Cider 789 

Oils,  Cost  of  for  Light  Compared 549 

Old  Putty  and  Paint,  Solvents  for 328 

To  Remove 328 

Olive,  To  Dye 815 

Omelet,  To  Make 570,  571,  616 

Onion  Sauce 664 

Worms,  Remedies  for 534 

Onions,  Average  Yield  per  Acre 372 

For  Breath  Tainted  by 914 

To  Pickle 740 

Opportunity...  130 

Orange  Biscuit 606 

Juice  on  Knives 858 

Sauce 666,  667 

To  Dye 814 

Orchard  Fruits,  Culture  of 422 

Orchards  in  Grass 425 

Productiveness  and  Profit  of 426 

Oriental  or  Crystal  Painting 891 

Ornaments,  Household 874 

of  Ivory,  Cements  for 314 

Plaster  and  Alabaster 325 

To  Clean 852 

White  Composition  for 325 

Ottomans  and  Sofas,  Cleaning 850 

Oxen  and  Horses,  Comparative  Value.  471 

Quantity  of  Food  for 477 

To  Direct  Growth  of  Horns 478 

To  Prevent  Sore  Necks 478 

Whipping 478 

Oyster  Patties. 573 

Sauce 666 

Soup 591 

Oysters 572 

Baked 573 

Corn 581 

Fried 573 

Howto  Choose 558 

Pickled 702 

Preservation  of. 702 

Scalloped. 573 

Stewed 572 


Paint  and  Putty,  Old,  Solvents  lor  328,  874 

Brush,  To  Soften 328 

Cattle  Licking 482 

To  Clean 848 

To  Remove  from  Clothes  834,  835,  836 

Volatile  Soap  for  Removing 835 

Painting  Houses,  Best  Time 287 

with  Coal  Tar 291 

Paints  and  Painting 285,  292 

Palpitation  of  the  Heart 975 

Pancakes 616,  617 

Paper  Impervious  to  Water,  To  Make. . 887 

for  Taking  Impressions 886 

Parchment,  &c 886 

Printed,  To  Clean 859 

To  Make  Adhere  to  Tin 317 

Papier  Mache,  To  Clean 854 

Paraffine  Lamps,  Cement  for 315 

Parchment,  Artificial,  To  Make 887 

Parents  and  Teachers,  To 77 

Duties  of  to  School  Children 58 

to  Schools. 57 

Parlor  Ornament 875 

Parlors,  Our  Best 866 

Parsnips.  Cooking 584 

Partridges.  How  to  Choose 557 

Paste  for  Chapped  Hands 912 

for  Dumplings  and  Stews 638 

Flour. ...  321 

for  Wr all  Paper 873 

Pastry 637 

Pasturing , * 369 

Patent  Leather,  To  Polish 309 

Patience 143 

Patties,  Bath 663 

Chicken  and  Turkey 569 

Oyster 573 

Pea  Cheese 767 

Pancakes 617 

Soup 593 

Peach  Bark  Cordial,  Compound 804 

Dumplings 662 

Jelly 681 

Marmalade 686 

Pie 641 

Pudding - 852 

Tree  Borers,  Grub,  &c 518,  528 

Trees,  Care  and  Cultivation... 433,  434 

Curl  in 434 

Pruning 434 

Wine,  To  Make 800 

Worm 528 

Peaches  A-la-Strawberry 537 

Brandy 725 

Canned — . 724 

Dried 725 

for  Tea 597 

How  to  Grow  Every  Year 434 

in  Pots 434 

Preservation  of 724 

To  Peel 597 

To  Pickle 740 

Pear  Culture,  Profit  of 431 

Tree  Blight 432 

Pearl  Powder 905 


GENERAL  INDEX. 


1041 


Page. 


Pearl  White 905 

Pears,  Lest  Varieties 451 

Canned  and  Preserved 724 

Cooking 596 

Dried 724 

Preservation  of 723 

Ripening 432 

Worms  in 529 

Peas,  Average  Yield  per  Acre 372 

Cooking 583 

Cultivation  of 390 

Preserving  Green 707 

Pencil  Drawing,  To  Fix 888 

To  Preserve 888 

To  Transfer  to  Metal  or  Stone 888 

Pension,  How  to  Obtain 242 

Perfumed  Soaps 906 

Perfume  of  Flowers 408 

Resembling  Violets 907 

Perspiration,  Fetid,  To  Remove — 913,  914 

Pests  and  their  Remedies 518 

Petroleum 450 

for  Preserving  Wood 307 

Petrify  Wooden  Objects,  To  334 

Pewter  and  Tin,  To  Clean 853 

Philadelphia  Butter 755 

Philosophy  and  Science 82 

Photograph  Bank  Notes,  To  Detect. . . . 339 

How  to  Dress  for  a 820 

Faded,  To  Restore 889 

Removing  Ink  from 860 

Phthisic  or  Asthma 986 

Physiological  Aphorisms 933 

Piano  Forte,  Use  and  Preservation  of..  878 

Keys,  To  Restore  the  Color  to 881 

Piccalilli 743 

Pickles,  Making  All  Kinds  of 737,  743 

To  Detect  Copper  in 743 

Pickling  Meat 687 

Picture  Painting  and  Plaster  Casts 890 

• Prints,  To  Clean 859 

To  Transfer 887 

Pie  Crusts 631,  632 

Melon  Pie 646 

Plant  Pie 645 

How  to  Cook 585,  586 

Sweet  Potato 579 

Pies,  Puddings,  Sauces,  &g 637 

Pigeons,  How  to  Choose 557 

Pigs  and  Pork 490 

Feet,  Cleaning 565 

Raising  and  Fattening 490 

Piles 990 

Pimply  Face,  Remedy  for 909 

Pine  Apple  Jelly,  Iced 683 

Preserved 732 

Pink  Saucers 905 

To  Dye 813 

Pitch,  To  remove  from  clothes  <fc  hands  836 

Plain  Cake 620 

Pudding 652 

Plants,  Frosted 407 

Hardy,  List  of 401 

How  to  Water 395,  399,  405 


Insects  Infesting 407 

in  Sleeping  Rooms 408 


Page. 


Plants.  Parlor,  Soil  for 4u6 

Pots  for 394 

Propogating  by  Cuttings 424 

Sweet  Potato,  Setting 386 

To  Destroy  Insects  on  532 

To  Protect  from  Garden  Flea 533 

Transplanting 394 

Plaster  Casts,  Taking 325,  894 

Ornaments,  To  Weather  Proof 327 

Substitute  for  Paint  over 292 

Plate  Powder. 855 

To  Clean w 855 

Plated  Ware,  To  CleaD 856 

Pleuro  Pneumonia  in  Cattle 480 

Plowing,  Draining,  Fertilizing,  &c 355 

Plows,  To  keep  Bright.. 365 

Plum  Catsup,  To  Make 745 

Muss,  or  Lekwar 686 

Pie 642 

Pudding 659,  666,  661 

Trees,  Black  Knot,  Curculio 455 

Plums,  Preservation  of 726 

Save  Your 529 

To  Pickle 742 

Pocket  Piece  of  Hon.  S.  Allen 229 

Poisoned  Atmosphere 1010 

Poisonous  Bites  and  Stings 1011 

Poisons  and  Antidotes 1008 

Poison  Vines,  Remedies  for 1010 

Polish  for  Enameled  Leather 309 

for  Patent  Leather 309 

Poll  Evil  in  Horses 463 

Pomades  or  Pomatums 905,  919,  920 

Pombolia 581 

Pone,  Indian 614 

Pop  Corn  Puddings 658 

Overs 629 

Porcelain,  Cements  for 313 

Pork  Cake  565 

How  much  a Bushel  of  Corn  will 

make 492 

How  to  Choose 556 

Improved  mode  of  Cooking- 564 

Pickled  equal  to  Fresh 689 

Preservation  of 689 

To  cut  up  and  to  Cure 690 

Posts  and  Piles,  To  prevent  Rotting 306 

Driving 363 

To  Preserve 307,  361 

Splitting 362 

Potato  Bug 535 

Custard 668 

Most  Profitable  V ariety 382 

Rot,  Remedies  for 383 

The  best  Early 382 

Potatoes,  Average  yield  per  acre 372 

Cooking 575,  576,  577 

Earthing  up . 384 

Exposed  to  Sun  poison 383 

How  to  Choose 576 

How  to  have  Early 382 

Keeping 705 

Sort  out  the  Small 383 

Tanbarkfor 384 

To  improve  Soggy 577 

What  sized  best  to  plant 382 

Pot  Cheese 766 


1042 


GENERAL  INDEX, 


Poultry,  Fattening 

How  to  Choose 

Keepers,  Maxims  for.. 

Management  of 

Preparation  for  Spring. 

Productiveness  of 

Profits  from 

To  make  Hens  lay 

To  rid  of  Vermin 

Pound  Cake 


Page. 

502 

.555,  557 

495 

495 

495 

496 

496 

496 

538 

629 


Ginger 622 

Molasses 628 

Pudding 658 

Powder,  Gold,  To  make 336 

Power  of  a Man 517 

Precepts,  Maxims  and  Rules 229 

Precocious  Children 62 

Prepared  Liquid  Glue 322 

Preparing  and  Cooking  Fruit 596 

Preservation  of  Beef 659 

of  Blackberries 731 

of  Cheese  . 763 

of  Cherries 727 

of  Fish 702 

of  Food,  Meat,  &c 687 

of  Fruits 714 

of  Gooseberries 730 

of  Grapes 727 

of  Fay 371 

of  Head  Cheese 701 

of  Lard 70J 

of  Peaches 724 

of  Pears. 723 

of  Plums 726 

of  Pumpkins 711 

of  Quinces 726 

• of  Strawberries 730 

of  the  Teeth 925 

ofTomatos 712 

Preserved  Pine  Apple 732 

Preserve  the  Hair,  To 918 

Preserves,  Jellies  and  Jams 679 

Preserving  a Boquet 402 

Animal  Substances 687 

Brotn,  Soups  and  Gravy 701 

Butter 758,  759,  760 

Buttermilk... 747 

Cabbage 387,  709 

Celery 713 

Cider 786,  7137 

Cranberries 732 

Currants 729 

Eggs 702,  705 

Fence  Posts 361 

Flowers 404,  400,  876 

and  Fruit 409 

Glue 322 

Gxass  and  Flowers 404 

Green  Corn,  Beans,  Peas,  &c 707 

Head  Cheese  and  Sausage 698 

Herbs 713 

Hides  and  Skins 313 

Huckleberries 732 

Leather 309 

Lemon  Juice 732 

Meats  and  Vegetables 639 

Meat  and  Fish 702 


PllgC. 

Preserving  Milk 747 

Mince  Meat 700 

Nuts 733 

Pencil  Drawings 888 

Raspberries 732 

Rhubarb 713 

Seeds  Pure 373 

Squashes 712 

Vegetables  and  Roots 705 

Wood 306,  307 

andiron 305 

Prickly  Heat 994 

Prince  of  Wales  Pudding 655 

Principle  and  Right 152 

Printed  Paper,  To  Clean 859 

Prints,  To  Wash 822 

To  Prevent  from  Fading 822 

Produce  Market,  The 354 

Products  of  different  States 371 

Promptitude 153 

Property 241 

Protecting  dried  Fruit  from  Worms 732 

Wood  and  Iron 305 

Prudence 184 

Pruning  Evergreens 416 

When  to  Prune 428 

Puff  Cake 629 

Paste 638 

Pudding,  Corn 581 

Sauce 647 

Sweet  Potato 578 

Puddings 647 

Pumpkin  Apple  Pie 640 

Bread.. 602 

Pie 639 

Pumpkins,  Drying 639 

Preservation  of 711 

Pumps,  Frozen,  To  Thaw  out 276 

To  prevent  Freezing 276 

Purchasers  of  Real  Estate,  To 242 

Purchases 239 

Purifying  Dirty  Water 769 

Purple,  To  Color 813 

Purpose 136 

Putty  and  Paint,  Solvent  of. 874 

To  Remove  old 328 


Q 


Quince  and  Apple  Jelly 681 

Marmalade 636 

Quinces,  Cooking 597 

Preservation  of 726 

Quills,  To  Clarify 885 


R 


Rabbits,  How  to  Choose 557 

To  prevent  Gnawing  Trees 527 

Radishes,  Time  required  to  Germinate . 375 

To  protect  from  Grub 535 

Radish  Pods,  To  Pickle 740 

Rags 872 

Rain  Glass 901 

Raisin  Pudding 659 

Raisins,  Making .'.  450 

Randolph’s  (John)  Letter 233 


GENERAL  INDEX. 


043 


Fage. 

Rarebit,  Welsh 617 

Rashers  from  Cold  Bacon . 567 

Raspberries,  Preserving 732 

Raspberry,  Cultivation  of. 444 

Jam 680 

Royal . . 804 

Vinegar 737,  784 

Wine 798 

Rasps,  To  make  old  equal  new 326 

Rattlesnake  bite  cured  in  two  hours 1011 

Rats  and  Mice,  Remedies  for. 518 

Raw  Hide,  The  use  of 310 

To  Dress 310 

Razor  Paste 910 

Reading,  Novel 91 

What  and  how  to  Read 85 

Real  Estate,  To  Purchasers 242 

Red,  To  Dye 811,  812 

Refrigerators,  Earthen 769 

Remedies,  General  for  Insects 625 

for  Diseases  of  Cattle 478 

of  Sheep _ 487 

of  the  Horse 459 

of  Hogs 493 

for  Pests 518 

Rennet,  Extract  of. 763 

Renovating  Clothing 828 

Resin,  To  remove  Stains  of 835 

Rheumatism 970 

Rhubarb,  How  to  Cook 585,  586 

Pie 645 

Preserving. 713 

Pudding 656 

Uses  of. 586 

Wine 798,  799,  800 

Ribbons,  To  Clean 833 

Ricardo’s  Rules 232 

Rice  Bread 603 

Cakes 625,  626 

Cups 631 

Gruel 595 

Pudding 649,  650 

Soup 594 

To  Cook 581 

Right 152 

Ringworm 993 

Roasting  Meats 560 

Roast  Turkey 569 

Rocks,  Clearing  Off 543 

Rock  Work 401 

Rolled  Pudding. 654 

Rolls 604 

Roofing  Compositions 272 

Tile 273 

Roofs,  To  stop  Leaks 271 

Rooms,  Cement  for 320 

How  to  Finish 261 

Whitewashes  for 294,  296 

Root  Beer,  To  Make 782 

Roots  and  Vegetables,  Preserving 705 

Roses,  Cultivation  of.  399 

List  of. 401 

Rose  Water,  To  Make 907 

Rosewood  Furniture,  Care  of 850 

Stain 298 

Rothschild’s  Rules 231 

Rouge  Powder  for  Plated  Ware 856 


Page. 

Rouges 905 

Rout  Drops 634 

Royal,  Raspberry 804 

Rules  for  H ome  Education 56 

for  Making  Farming  Profitable 351 

for  Marketing. 555 

for  Preserving  Health 931 

for  Selling  Sheep 487 

for  Winter 932 

in  Cheese  Making 762 

Maxims  and  Precepts 229 

to  Promote  Harmony  in  the  Family  10 

Rum,  For  Making 806 

Rusks 605 

Rusting,  Tools,  To  Prevent 329 

Rust  in  Iron  andSteel,  To  Prevent. 329,  874 
Stains  in  Cotton  or  Linen,  To  Re- 
move  837 

To  Remove  from  Iron 330 

To  take  out  of  Steel 380 

Rusty  Nuts  and  Screws,  To  Loosen 330 

Ruta  Bagas,  Average  yield  per  Acre. . . 372 

Rye,  Average  yield  per  Acre 372 

Drop  Cakes 634 

S 

Sachet  Powders 908 

Saddle,  Cleaning 368 

Safety  Clothing,  To  Prepare 82 L 

Sago  and  Apple  Pudding 652 

Gruel 595 

Salad,  How  to  have  Early 398 

Salads 566,  588,  667 

Sally  Lunn 607 

Salmon  Color,  To  Dye 815 

How  to  Choose 558 

Salsify,  To  Cook 586 

Salt,  Allowance  per  day  for  Cattle 476 

A universal  Remedy 836 

Emptyings ' 6<)4 

Use  of  in  cooking  Vegetables 575 

in  Food  of  Cattle 475 

Sandstone,  To  prevent  scaling  off. 269 

Sandwiches 566 

Saponaceous  Cream  of  Almonds 9()8 

Satin  Dresses,  To  clean  whole 831 

Sauce  for  Puddings 617 

for  roasted  Goose 570 

Sorgo 675 

Sauces  and  Gravies 663 

Sausage,  Bologna 700 

Skins 700 

Sausages,  Making  and  Preserving 698 

Save  All 567 

Saving 186 

Seeds 375,  376 

Saw,  Circular,  What  will  do 516 

Scab  in  Sheep 487 

Scalds  and  Burns 1005 

Scarlet  Fever 997 

To  Dye 813 

Schroeder’s  Cake 627 

School  Children,  Duties  of  Parents  to..  58 

Schools,  Duties  of  Parents  to 57 

Science  and  Philosophy 82 

Farmers  and 349 


1044 


GENERAL  INDEX, 


Page. 

Scouring  Floor  Boards 848 

Knives 857 

Scours  in  Colts 460 

in  Sheep  and  Lambs 488 

or  Diarrhea  in  Cattle 480 

Scotch  Cakes  627 

Scratches  in  Horses 461 

Screws,  Rusty,  To  Loosen 330 

Scrofula 992 

Scurf  or  Mange  on  Cattle 479 

Sea  Kale,  To  Cook 580 

Water,  To  quench  thirst  with 768 

Sealing  Wax,  To  Make 323 

Seed  Cake . 626 

Corn,  Saving 376 

Testing 376 

Early  Sowing 393 

Grass,  Sowing 368 

Planting  Locust 418 

Wheat,  quantity  to  the  Acre 379 

Selecting  and  Mixing 380 

Seeding  a Lawn 420 

Seeds 373 

Bags  for  Saving 400 

How  to  Clean  376 

How  to  have-good 375 

Method  of  preserving  Pure 373 

Number  in  a bushel 514 

Saving 375,  376 

Testing 373 

Time  required  to  Germinate 375 

Vitality  of 373 

Self  Abuse 1002 

Reliance 97 

Sending  Money  by  Mail 242 

Settlements 240 

Settling  an  Estate 240 

Shad,  How  to  Cook 572 

Preservation  of 702 

Shadows,  Italian 877 

Sharpening  Edge  Tools 333 

Sheep,  Allowance  of  Salt  per  day 476 

Care  of 486 

Dead,  and  Live  Weight  of. 515 

Diseases  and  Remedies 487 

Fattening  in  Winter 484 

Feeding 483 

Management  of 482 

Marking 487 

Objects  in  Growing 486 

Production  of  Sexes 483 

Remedy  for  Ticks  on 538 

Rules  for  Selling 487 

Shall  they  be  Washed 485 

Shearing 485 

Shedding  Wool 483 

Size  of  for  Profit 483 

Skins  for  Mats 311 

To  Cure  with  Wool  on 311 

To  Manage 486 

Water  for 485 

Shingles,  and  how  to  lay  them. 269 

Fire-Proof  Wash  for. 271 

Preserving 270 

Shoeing  Horses  for  Winter  travel 555 

To  prevent  Interfering 456 

To  prevent  Overreaching 456 


Pago . 

Shoes  and  Boots 825 

Water  Proof  Dressing  for 826 

Why  should  be  polished 825 

Cement  for  the  soles  of. 316 

Shrewsbury  Cake 630 

Shrubs  and  Plants,  Hardy,  List  of 401 

Evergreen 416 

and  Trees,  Transplanting 417 

Silicate  of  Potash  for  protecting  Wood.  308 

Sick  Headache 967 

Sickness 938 

Signs  of  health  and  long  life 938 

of  the  Weather 896 

Silk  and  other  Fabrics,  To  clean.. 830,  831 
Dresses,  Colored,  To  clean. . . ...  832 

To  clean  Whole 831  , 

Stockings,  To  Pink 813 

To  remove  Paint  from 834 

To  restore  Color  to 832 

to  Sulphur. 838 

To  take  Grease  out  of 831 

To  take  Stains  out  of 832 

Silver  and  Gold  Inks 834,  835 

and  Plated  Ware,  To  clean 855,  856 

Cake 635 

Lace,  To  clean 840 

Spoons,  To  remove  Egg  stain 851 

To  remove  Medicine  stains 857 

Testing 337 

To  keep  bright 856 

Top  Drink 801 

To  remove  Ink  stains  from 857 

Tree,  How  to  make 876 

Silvering  by  Powdered  Tin 335 

Galvanizing,  Gilding,  &c 335 

Glass 335 

of  Looking  Glasses,  To  repair 335 

Powder  for  coating  Copper. 335 

Singing,  The  benefit  of 83 

Size  for  attaching  Paper  to  Walls 873 

Skins,  Deer,  Tanning 311 

Fur,  Dressing 312 

Sheep  for  Mats .' 311 

To  cure  with  Wool  on 311 

Tanning  with  the  Fur  on 313 

To  Preserve 313 

Skunks 541 

Slate  Color 814 

Slaw - 579 

Sleep - 364 

Sleeping  Rooms,  Plants  in 408 

Small  Beer 780 

Pox — Vaccination 995 

Smear  Case 765 

Smoke,  Chimney  that  will  not 262 

Smoked  Meat,  To  preserve 688 

Smoky  Chimney,  To  cure .262,  263 

Smoking  Meat 688 

Smut  in  Wheat,  To  prevent 38o 

Snake  Bites 1011 

Snap  Dragon,  To  Eradicate 543 

Snaps,  Ginger 624 

London 624 

Snipes,  How  to  choose 557 

Snow  Ball  Cake 631 

Pudding... 657 

Cakes 631 


GENERAL  INDEX. 


1045 


Page. 


Soap  for  Chapped  Hands 912 

Hard,  How  to  make 842.  843 

Labor  Saving 842 

Pure  White . 844 

Shaker  plan  of  making 843 

Should  be  seasoned 842 

Volatile  for  removing  paint,  <fcc...  835 

Washing 842 

Soaps,  Cosmetic 905 

"Washing  Fluids,  Powders,  &c 842 

Soda  Biscuit 605 

Cake 630 

Crackers 608 

for  Washing 847 

Water,  To  make 783 

Sofas  and  Chairs,  To  clean 850 

and  Ottomans,  Cleaning 850 

Soil,  Fineness  of 393 

for  Parlor  Plants 406 

Solders  and  Soldering 324 

Solvents  of  Gutta  Percha  and  India 

Rubber 333 

Sore  Mouth.. 990 

Necks  of  Oxen,  To  prevent 478 

Teats  of  Cows,  Remedy  for 472 

To  Milk 471 

Sores 991 

Sorgo  Apple  Sauce 597 

Molasses,  Rules  for  making 674 

Sauce 675 


Sugar. 675 

Souffle 663 

Sound,  To  prevent  transmission  through 

Glass 262 

Soups,  Making 589,  590 

To  Preserve 701 

Sows.  Age  for  breeding 48s 

To  prevent  killing  their  Pigs 489 

Spanish  Wool 905 

Spavin  in  Horses 462 

Speculation 239 

Spiced  Vinegar 639 

Spices 639 

Spider  Apple  Sauce 640 

Spinach,  Cooking 584 

Soup 594 

Time  required  to  Germinate 375 

Spirits 210 

Sponge  Cake 632 

Gingerbread 621 

Spools  of  Thread,  Meaning  of  number. . 871 

Sprains  and  Bruises 1020 

in  Animals. 460 

Spruce  Beer 780 

Spurious  Bank  Notes,  To  detect 339 

Squash  Cake 625 

Pie 639 


Plant  a Vine 388 

Squashes,  To  Cook 585 

Winter,  Keeping 712 

Squirrels 541 

St.  Anthony’s  Fire 993 

St.  Croix  Rum,  How  made 806 

Stable,  The  Horse 454 

Stabling  Cows 468 

Staggers  in  Hogs,  Blind 494 

Staining  Wood 297,  -299 


Page. 


Staining  Wood  and  Ivory 29.1 

Stains  and  Marks  on  Books,  To  remove  859 

Caused  by  Acids,  To  remove 838 

Egg  on  Silver  Spoons,  To  remove. . 857 

Ink  on  Silver,  To  remove 857 

Medicine  on  Spoons,  To  remove 857 

of  Ink  in  Floors,  To  remove 848 

of  Ink,  To  remove 836,  837 

of  Oil,  Wax,  Resin,  &c.,  To  remove  835 
of  Red  Wine  on  Board,  To  remove.  848 

of  Rust,  To  remove 837 

on  Marble,  To  remove 853 

To  remove  from  Fine  Cutlery 857 

To  take  out  of  Mahogany 850 

To  take  out  of  Silks 832 

Vegetable  and  Fruit,  To  remove..  837 

Stair  Carpets 864 

Starch 841 

Starching  and  Ironing 841 

States,  Average  yield  of  Crops  in 372 

Leading  products  of. 371 

Steam  Boilers  and  Hard  Water 332 

Pipes,  Cement  for. 318,  319 

Pudding 654 

Steamed  Flour  Pudding 654 

Steel  Articles,  To  prevent  Rust  on 874 

Cast,  Composition  for  Welding 331 

Hardened,  How  to  cut 331 

Melting  as  easily  as  Lead 332 

Polished,  Caution 332 

Preventive  of  Rust  in 329 

To  take  Rust  out  of 330 

Sterling  Exchange,  Mysteries  of 344 

Stewed  Oysters 572,  573 

Stewing  Meats 560 

Stilton  Cheese,  To  make 763 

Stings  and  Bites,  Remedies  for 1011 

Stockings,  Silk,  To  Pink 813 

Stone,  Building 267 

Houses,  To  protect  from  Damp 268 

Induration  of. 269 

To  prevent  scaling  off 269 

Ware,  Cement  for 319 

Work,  Cement  for. 318 

Storm  Glass 901 

Stove  Pipe  stains  on  Floor 848 

Stoves 548 

Cement  for 318,  321 

To  keep  Bright 548 

To  prevent  from  Rusting 548 

To  remove  Clinkers  from 548 

To  stop  the  Cracks  of 548 

Straw  Beds 866 

Strawberries,  Planting  and  Cultivating  436 

Preservation  of ' 733 

Dessert  of 597 

Sex  of 440 

Soil  and  Fertilizers  for 439 

To  Hybridize 441 

Strawberry  Cup  Cake 631 

Jelly 683 

Short  Cake 609 

Straw  Bonnets,  To  Sulphur 838 

Stretches  in  Sheep 488 

String  Halt  in  Horses 462 

Strong  Drinks,  To  destroy  taste  for 800 

Stuffing  for  all  kinds  of  Meat  & Poultry  570 


1046 


GENERAL  INDEX, 


Page. 

Stumps,  Blowing  up 544 

Sty  on  the  Eyelid 925 

Subsoiling 355 

Substitutes  for  Coffee 776,  777 

for  Tea 772 

Success 170 

Succotash . . 581 

Sugar,  Maple,  How  to  make 676 

White,  How  to  make . . 673 

Preserving  Meat  and  Fish  by 702 

Sorgo 675 

To  Clarify 673 

Suicide,  Twelve  ways  of  Committing..  936 

Sulphate  of  Copper  for  preserving  wood  307 

Summer  Drinks 768 

Sunbeam,  A trap  to  catch 250 

Sunburn  and  Tan,  To  remove 909 

Sunderland  Pudding 654 

Sun  Stroke 1019 

Super-phosphate,  How  to  make 359 

Surface  Waters,  To  render  wholesome..  768 

Sweeney  in  Horses 463 

Sweet  Corn,  Preparing  for  Table,  Dried  581 

Cider,  Heating  to  preserve 790 

Potato,  Average  yield  per  Acre 372 

Cooking  the 578,  579 

Culture 384 

in  place  of  Hyacinths 875 

keeping  the 706 

Pie 646 


Page 

Tea  Drinking 772 

Making 771 

Substitutes  for 772 

Teachers  and  Parents,  To 77 

Why  Fail 77 

Telegraph  Posts,  To  preserve 307 

Teeth,  Preservation  of. 926 

Test,  Coin 338 

for  Arsenic  in  Dresses 829 

for  Bread 603 

for  Butter 761 

for  Cheese 763 

for  Inks 885 

for  Wines „ 802 

Testing  Gold,  Silver  and  Diamonds 337 

Seed  Corn 377 

Seeds 373 

Tetanus  or  Lockjaw 1003 

Tile  Roofing 273 

Timber,  Oak,  Shrinkage  of. 516 

Soaking  in  Blue  Vitriol 387 

Time  to  Cut 308 

To  prevent  dry  rot  in 308 

Tin  and  Tinware,  Cleaning 852,  853 

Coating  Iron  with 334 

Powdered,  Silvering  by 335 

To  make  Paper  adhere  to 317 

Tinning 334 

The  benefit  of  Singing 83 

Bible 73 


Plants,  Setting 386 

Sweets,  Custards,  Creams  and 667 

Swellings  on  Cattle 479 

Swimming  and  Bathing 947 

Swiss  Soup 594 

Syllabub,  To  make 805 

Sympathetic  Ink 884 

Syrup,  Elderberry 804 

Persimmon 675 


T 


Table  Jelly 684 

Tables,  Selecting,  &c 864 

To  remove  marks  of  Hot  Dishes...  872 

Valuable 511 

Tablet,  Ginger  or  Cinnamon 623 

Tallow,  To  refine  for  Candles 552 

To  Whiten 553 

Tan  and  Sunburn,  To  remove 909 

Tanning  and  Dressing,  Leather,  Hides 

and  Fur 308 

Deer  Skins 311 

Skins  with  the  Fur  on 313 

Tapioca  Gruel 595 

Tar  on  Clothes  or  Hands,  To  remove. ..  836 
Tarts 647 


Taste  for  strong  drinks  and  tobacco,  To 


Destroy 800 

Taylor  Pudding 655 

Tea 770 

Adulteration  of. 779 

and  Coffee,  Making 772 

Beneficial  Influence  of. 771 

Brands  and  their  meaning 771 

Buns 608 

Cakes 617,  624 


Body  and  the  Mind 950 

Boy  Father  of  the  Man 67 

Boy  that  is  Respected 68 

Family..., 7 

Father 35 

Houses  we  live  in 243 

Mother 36 

Pretentious  Boy 67 

Skin,  To  remove  Nitrate  of  Silver. . 328 

True  Gentleman 167 

Warmest  and  Best  Clothing 942 

Worth  of  a True  Wife 28 

Thirst,  ASpring  that  will  not  quench.  768 

How  to  quench 768 

Thread,  Meaning  of  Number  on  Spools  873 

Threading  a Needle 873 

Threshing,  Protection  from  dust. 381 

Toads 542 

Toast,  Asparagus 587 

German 617 

Milk 6 J 7 

Tomato  585 

Tobacco,  Cure  of  Appetite  for. 1002 

Smoke,  Remedy  for  Wounds 1018 

To  destroy  taste  for 800 

Worms,  Remedy  for 535 

To  Boys 65 

Find  lost  Bank  Notes 243 

Husbands 23 

Toilet — Cosmetics,  <fcc 903 

Vinegars 90S 

Tools  and  Implements,  Farming 364 

Buying 331 

Care  of 364 

Give  the  Boys 69 

Sharpening 333 

To  prevent  from  Rusting 329 


GENERAL  INDEX. 


1U47 


Fage. 

Tooth  Ache 928 

Powders  and  Washes 927 

Tomato  Catsup,  To  make 744 

Pudding 657 

Sauce 664 

Seeds.  How  to  clean 376 

Tomatos,  Cooking  and  Preparing.  .584,  585 

Preservation  of 712 

Ripening 396 

To  get  Early 395 

To  Pickle 738 

To  Mothers 40 

Parents  and  Teachers 77 

Purchasers  of  Real  Estate 242 

Wives 32 

Young  Ladies 72 

Tracing  Paper,  How  to  make 886 

Transfer  Paper,  To  make 866 

Transferring  Pencil  Drawings  to  Metal 

or  Stone 888 

Picture  Prints 887 

Transparent  Paper  and  Cloth 886 

Pudding. 657 

Soap 907 

Transplanting  Boxes 394 

Evergreens 416 

Trees  and  Shrubs 417 

Nut-bearing  Trees 418 

Vegetables  and  Annuals 394 

Treatment  of  Wounds 1015 

Tree  Labels,  Ink  for  marking 885 

Trees  and  Lawn 411 

and  Shrubs,  Transplanting 417 

Best  for  Shade  and  Lawn 415 

Botanic  names  of. 419 

Culture  of  Locust 418 

Fruit,  Barren 426 

Care  of 424 

Planting 423 

Near  barn  yards 425 

or  Wood 424 

Insects  on 527 

Plant.  411 

Planting 415 

Lawn 421 

Walnut  Grove 418 

Propogating  by  Cuttings 424 

Removing  Large 418 

’ Renovating  old 426 

Sulphate  of  Iron  for 427 

To  prevent  Dry  Rot  in  426 

To  prevent  Frost  injuring  Fruit. . 426 

To  prevent  Rabbits  gnawing 527 

Transplanting 417 

Evergreen 416 

Nut-bearing 418 

Water  proof  Varnish  for 431 

Wind-Breaks 419 

Trifles 224 

Turbot,  How  to  choose * 558 

Turkey,  Boiled 569 

How  to  choose 557 

Patties 569 

Roast 569 

Soup 590 

Turkeys,  Caponizing 504 

Turnin  Fly,  Reim  aies  for 535 


Page. 

Turnips,  Average  yield  per  Acre 372 

Twelve  ways  of  committing  Suicide 936 

Typhoid  Fever 997 

Typhus  Fever 997 

U 

Under  Draining 356 

Underground  W'alls,  Concrete 265 

Under  Sleeves,  To  wash 840 

Unruliness  in  Stock,  To  prevent 478 

V 

Vaccination 995 

Value  of  a Female  Adviser 27 

Varnish,  Amber 301,  302 

Best  clear  for  Maps,  Drawings,  &c.  301 

Black  Asphalt 302 

for  Flexible  Surface 299 

for  Leather. 299 

for  Rifle  Sights 302 

Pattern,  wood  and  iron 300 

Carriage 303 

Crystal. 302 

for  Cheese 763 

for  Cloth  for  Hot  Bed 395 

for  coarse  Castings 303 

for  External  use 303 

for  Iron 303 

for  Iron  Chains 303 

for  polished  Metals 303 

for  Prints  and  Maps 303 

for  Rough  Castings 303 

for  Water  Color  Paintings 300 

French  Polish 303, 

Furniture 303 

Good  black  for  Iron 302 

Japanees. 302 

Lac 300 

Lunig’s  Colorless 300 

Picture 300,  303 

WaterProof. 302 

White 300 

Hard 303 

Varnishes,  Additional 303 

Veal,  How  to  Choose 555 

Stew,  Paste  for 638 

To  Roast  a leg  of. 566 

Vegetable  Broth 594 

Garden,  Best  site  for 392 

The 391 

Oyster  Soup 592 

Soup 592 

Stains,  To  Remove 837 

Vegetables  and  Roots,  Preserving 705 

Cooking 574 

Cultivating 382 

Transplanting 394 

Veils,  Black,  To  clean _ 83,3 

Vellum  Paper,  To  make 887 

Velvet,  To  raise  the  Pile  on 833 

Venison,  How  to  choose 557 

Ventilation 25] 

of  Chambers  and  Bed  Rooms 257 

Vermacelli  Pudding. 659 

Vermin,  To  protect  Leather  from 309 


1048 


GENERAL  INDEX. 


Pfl  ^6, 

Victoria  Pudding 654 

Vinaigre  Framboise  and  Rosat 908 

Vinegar  Making 733 

Pie * 646 

Raspberry 737,  784 

Sources  of. 734 

Spiced,  Preparation  of. 736 

Vinegars,  Toilet 908 

V ines,  Forwarding 396 

To  protect  from  Bugs 533 

Vineyard  and  Garden  Fruits 436 

Voice  and  Ear,  The 928 

W 

Wafer  Jumbles 630 

Wafers,  Cinnamon 634 

Waffles 609 

Wagons 365 

Wagon  Wheels,  To  keep  Tires  on 366 

Walks,  Hydraulic  Cement  for 319 

To  destroy  worms  in 533 

Wall  Paper,  Cleaning 851 

Size  for 873 

Walls,  Garden,  Coloring  for 292 

Concrete  for  Underground 265 

Walnut,  Imitation  of. 298 

Walnuts,  Howto  keep 733 

Warts  on  Cattle 479 

For  removing 409 

Remedy  for 413 

Wash,  Fire  Proof 291 

for  Buildings 296 

for  Shingles,  Fire  Proof. 271 

Washing 828 

and  Bleaching,  Borax  for 846 

Collars,  Undersleeves  and  Handker- 
chiefs  840 

Fluid 845,  846 

Glass 855 

Knives  and  Forks 857 

Powder 846 

Scouring  and  Renovating 828 

Soap 842 

Woolens 829 

Washington  Cake 627 

Water. 768 

Cisterns  (See  Cisterns) 277 

Cisterns,  Cement  for 318 

Cooling  without  Ice 769 

Drinking 768 

for  Sheep 485 

for  Stock 477 

Hard,  To  soften 768 

How  our  Soldiers  carried 277 

Limestone,  To  prepare  for  drinking  768 

Pipes,  Method  of  mending 275 

The  best 276 

Proof  Cement 317 

Cloth 823 

Dressing  for  boots  and  shoes. . 826 

for  boot  soles 827 

Glue. 322 

Proofing  wood  305 

Purifying  dirty 769 

Sucking  up  from  Sand 277 


Surface,  To  render  wholesome 768 


Water  Tight  Cement 

To  make  Paper  impervious  to 

To  obtain  by  well  and  siphon 

To  prevent  freezing  in  Pumps 


Troughs 

Watering  and  Manuring  the  Lawn 4 

Window  Plants ....  4i 

Watermelon,  Juice  of 686 

Wax  in  the  Ear ; 928 

To  remove  stains  of 835 

Weather  and  its  Signs 896 

Howto  Foretell 897 

Proof  Cement 317 

Weeds 542 

Weights  and  Measures 516 

of  the  bushel  of  all  Agricultural 

Produce 513 

Welding  Cast  Steel,  Composition  for...  331 
Wells,  Cisterns,  Filters  and  Ice  Houses  274 

Putridity  in 274 

To  examine  bottom  of 274 

To  Purify 274 

Wens  on  Cattle 479 

Wheat,  Average  yield  per  Acre 372 

Boiled 582 

Bread 600 

Cracked 582 

Germinating,  How  to  treat 380 

Heated,  Bread  from 602 

Hulled 381 

Meal  Gruel 595 

Plant,  Marvels  of 378 

Quantity  for  a barrel  of  Flour 514 

Quantity  of  Seed  to  the  Acre 379 

Selecting  and  mixing  Seed 380 

Time  required  to  Germinate 375 

To  prevent  Smut  in 380 

Whisky,  Adulterated,  To  make 807 

White  Cake 635 

Lemon  Cake 635 

Mountain  Cake 628 

Sugar  Cake 635 

Swelling 1000 

Whitewash  for  Buildings 296 

that  will  keep 295 

The  best 295 

Whitewashes,  <fcc --  293 

Whooping  Cough 985 

Why  Farmers  are  healthy 937 

Wife,  A True,  The  Worth  of 28 

The  Farmer’s 347 

Wild  Fowl  and  Game,  To  tell  the  age  of  505 

Wind-Breaks 419 

Windlass,  Working  a..  3i2 

Window  Flowers 405 

Glass,  To  stick  Letters  to 317 

Plants,  Watering 405 

Screen,  Living. 874 

Windows,  Clothes  in 872 

Ice  on.- 872 

To  prevent  sound  through 262 

Wine 790 

American  Grapes  for 450 

and  Beer  Bottles,  To  clean 858 

as  a Medicine 791 

Blackberry 797,  798 

Biscuit 606 


general  index. 


1049 


Page 

. 80i 


Tom»ke SOOlWood, 

loring  for g0y 

. .Currant,  Making *793  797 

.Decanters,  To  clean. ’ okq 

•Elderberry 777"*  JfjJj 

Fermenting ygg 

Grape,  How  to  make. ..." ...  " 791 

«7~- - 683 


Maderia,  Port,  <fcc. 


OAP 

Maple  Sugar  for. . 707 

“f'Aw,ieB  loo 

JPo&ch,.  oaa 

Presses. 

??fpber7 70s 

“i::::::::::::;;;!98:”9:  S3 

Stains,  To  remove. .... __  337  g4g 

Wines,  To  detect  artificially  colored..  .’  802 

To  fine  or  clarify. 801  gn9 

Wingate  Cake ’ So 

Wintering  Cattle 

Winter,  Rules  for  44 


Wire  Worms,  To  destroy. 
Wisdom 


932 

536 

82 

95 


wit..  ; 

Witch  Balls  in  Cattle’ am 

Wives,  To 

W ood  and  Coal !77 7 ’ * * 546 

and  Iron,  Protecting  &,  Preserving.  305 
Bleaching  and  Staining..  997 

Cement  for 315 

for  Fences,  Preserving 306 

m damp  places,  To  preserve. . 306 

Induration  of. " ‘ 269 

in  the  ground,  To  preserve. . . 306 

Relative  heating  value  of  different 
kinds 

Splitting... 1!';/  7 546 


Strengthening . 


305 


’age. 

297 

297 

29? 

291 

29| 

29? 


To  stain  Blue 

Black 

Mahogany 

Red...... 777 

Rosewood 

Yellow 

Woodcocks,  How  to  choose... 

Woods,  Spare  the -------- 

Woolen  Goods,  To  remove  Oil,  Paint 

and  Grease qqa  oqn 

Woolens,  To  Sulphur ’ ggg 

Washing ooq*  Oon 

Wool,  To  test  the  quality  of..  ’ 437 

in  Horses 77*77!  459 

Protecting  Dried  Fruits  from  739 

Wounds  in  Horses 

Treatment  of 7*. im* 

Writing,  Copying fioQ 

Ink,  To  obliterate..::;  .I:; 885 

Invisible 

Luminous 

To  Recover 7 

To  Restore 


884 

877 

889 

859 


Yeast  Dumpling 

To  extract  the  Bitter  of, 

To  make 

Yellow,  To  dye 
Young  Ladies,  How' Dress,*  Ac!!. 71^!  819 

Men,  A Hint  to 77*!.* 70 


663 

604 

599,  603,  604 
-810,  811 


Zinc  and  Lead  Vessels. 


Coatinglron  with.!.* oil 

Meltin&  7777!!  324 


UNIVERSITY  OF  ILLINOIS-URBANA 


3 0112112080574 


